• Chicken, cubed
• 2 red peppers, chopped
• 2 yellow squash, sliced
• 2 zucchini, sliced
• 1 large onion, quartered
• Skewers

Marinate cut up vegetables in olive oil, vinegar, salt, pepper and garlic (you may also use Canale's dressing) in a Ziploc bag. Marinate meat in a separate bag. When marinated, skewer meat and alternate with vegetables until skewer is full.

Grill skewer until meat is cooked. Serve with brown rice or over salad.

• 1/4 cup extra-virgin olive oil (3 turns around the pan)
• 5 cloves garlic, minced
• 1 lb. bay scallops, drained well (salt and pepper to taste)
• 1 1/4 cups grape tomatoes, cut in half
• 2 cups fresh basil leaves, cut into thin strips
• 8 oz any brown rice pasta, cooked al dente

Heat oil in a large, heavy skillet over medium heat for 1 minute. Add garlic and saute 2 minutes, stirring constantly. Add scallops, seasoned with salt and pepper and cook for 3 minutes or until opaque. Add tomatoes and basil and heat for 1 minute. Remove from heat. Add cooked pasta to the pan and toss to combine well.

• 1 Salmon Filet
• 1 Apple, chopped
• Dijon mustard
• Black pepper
• Herbes De Provence (or substitute dried thyme and basil)
• Apple cider vinegar

On a large piece of foil place chopped apple aside. Spread dijon mustard on one side of salmon and turn face-down on apples. Season with pepper and Herbes de Provence. Drizzle on a bit of apple cider vinegar. Close up foil to make a packet and place in 350 degree oven for about 25 minutes.

• 1 store bought rotisserie chicken
• 2 cups red or green salsa (organic if possible)
• 8-10 Ezekiel sprouted grain tortillas
• 4 oz laughing cow cheese, lightly chunked (or goat cheese)
• 1/2 cup non-fat sour cream (omit if not allowed on program)
• 2 avocados, chopped
• 1 lime, quartered

Remove meat from chicken and shred. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through. Warm tortilla shells for 5-10 seconds in microwave to make pliable. Fill the tortilla shells with warmed chicken mixture. Top with a few of the cheese chunks. Serve with avocado, sour cream and lime wedges. Makes 8-10 tacos.

• Several cloves of garlic, chopped
• 1/3 cup olive or sesame oil
• Baby spinach
• Parmesan cheese
• Rice pasta

This dish you make according to your taste and numbers. Several cloves of garlic in about 1/3 cup oil will serve about 2 people. Cook garlic in oil slowly until lightly brown. In another pan, cook rice pasta according to instructions.

When the pasta is almost done, add baby spinach (as much as you want) to the olive oil and garlic. Stir the olive oil, garlic and spinach. Shake dried parmesan cheese over it, then place cover on the pan. Drain pasta and pour in pan with garlic mix. Mix together and serve hot.

• 1 (8 oz.) skirt steak or 2 (4 oz.) chicken breasts
• 1 avocado, halved and sliced
• 1/2 cup shredded carrot
• 2 Romaine lettuce leaves (or lettuce of your choosing)
• 1 Tbsp. fresh ginger. grated
• 1 whole orange, zested and juiced
• 1 tsp. fresh thyme, chopped
• Olive oil
• 2 (10 in.) Ezekiel wraps

Marinate steak or chicken in ginger, orange and thyme for up to 2 hours, grill and cut into 1/4 inch slices to serve. To assemble the wraps, lay the warmed tortilla out and fill with lettuce, shredded carrot, steak or chicken, and avocado. Roll tightly.

Alternative: Instead of tortillas, substitute Napa cabbage leaves. Simply blanch the leaves in boiling water for 10 seconds and immediately place in ice-cold water. Once cooled, drain on kitchen paper. You may need two or more leaves overlapped to attain the equivalent size of tortilla. Assemble as above.

• 2 (4 oz.) chicken breasts
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium red onion
• 1 garlic clove, minced
• 1 Tbsp. fresh thyme, chopped
• 1/2 cup corn (if allowed on program, if not, omit corn)
• 2 cups chopped romaine lettuce (or lettuce of your choosing)
• 2 Tbsp. semi-sun dried tomatoes, chopped
• Olive oil
• Lemon juice

Dice zucchini, yellow squash, onion and chicken in 1/4-inch pieces. In a medium-hot pan, saute seasoned diced chicken for 3-4 minutes. Add diced vegetables, corn, garlic and thyme and continue to cook until vegetables are tender but not overcooked. Season with salt and pepper to taste. Toss chicken mixture with chopped lettuce and sun-dried tomatoes. Add a splash of olive oil and some fresh lemon juice.

• 3 boneless, skinless chicken breasts
• 2 Portabella mushrooms
• 2 orange peppers
• Lemon juice
• Spaghetti sauce (organic and sugar-free if possible)
• Salsa
• Fat-free cheddar cheese, shredded (may use goat cheese or shredded parmesan)

Place chicken breasts in an ungreased baking pan. Splash with lemon juice. Slice mushrooms and peppers very thin and completely cover chicken. Top each breast with a small amount of sauce, then salsa. Sprinkle with shredded cheese. Cover with foil and bake at 350 degrees for 30-35 minutes. Serve with brown rice or rice pasta if desired.