Ingredients 1 Tbsp olive oil 1½ cups fresh or frozen corn kernels 2 cups halved grape or cherry tomatoes 1 cup crumbled queso fresco cheese 2 Tbsp chopped fresh cilantro 1 Tbsp freshly grated lime zest 1 Tbsp fresh lime juice 1 Tbsp white wine vinegar 1 Tbsp olive oil 1 Tbsp minced garlic (3 cloves) Steps In a large skillet, heat one teaspoon olive oil over medium heat. Stir in the corn and cook until soft, 3-5 minutes, stirring occasionally. Cool corn slightly and set aside. Whisk together the lime zest, lime juice, vinegar, one teaspoon olive oil and garlic in a small bowl. In a medium bowl, combine the tomatoes, cheese, cilantro and corn. Toss the salad with the vinaigrette and season with salt, pepper and sugar to taste.

Ingredients 2 10oz packages frozen chopped broccoli 6 cups shredded cooked chicken breast 2 tsp extra-virgin olive oil 1 (8 oz) package sliced mushrooms 2 garlic cloves, minced ½ tsp dried thyme 1 (10 ¾ oz) can cream of mushroom soup 1 cup chicken broth ½ cup light mayonnaise ½ cup nonfat plain Greek yogurt ⅔ cup freshly grated Parmesan cheese 1 tsp curry powder 1 Tbsp butter, melted Steps Preheat the oven to 350°F. Spray a 2-quart casserole or 13 x 9-inch baking dish with nonstick spray. Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain and put into the prepared baking dish. Top with the chicken. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they release their juices and thoroughly brown, about 10 minutes. Add the garlic and thyme during the last minute of cooking time. Add to the baking dish with the chicken and broccoli. In a medium bowl, whisk together the soup, broth, mayonnaise, yogurt, ⅔ cup of the Parmesan cheese, the curry powder, and pepper. Pour over the broccoli-chicken mixture and mix well with a spatula. Grate the bread over the large holes of a box grater to make coarse soft crumbs. Combine the bread crumbs, melted butter, and the remaining 2 tablespoons Parmesan cheese in a small bowl until blended; sprinkle evenly over the top of the casserole. Bake, uncovered, until the filling is bubbly around the edges and the topping is lightly browned, 30-40 minutes.

Ingredients 2-3 chicken breasts 2 Tbsp olive oil 2 cloves garlic minced 1 medium onion diced 1 (4oz) can diced green chilies ½ tsp salt 2 tsp chili powder 1 tsp cumin 2 (10oz) cans green chili enchilada sauce ⅔ cup red enchilada sauce 2 cups shredded cheddar cheese 1 cup sour cream Penne pasta Steps Cook chicken, drain and shred (you can use a rotisserie chicken to make it even easier). Meanwhile, boil pasta according to package and chop the veggies. Heat olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic and red pepper and cook for another 3-5 minutes. Add cooked chicken, green chilies, cumin, chili powder, salt and enchilada sauces. Let simmer for about 8-10 minutes. Add cheese and stir until melted. Add in the sour cream. Do NOT bring to a boil. Cook on low heat Stir until well mixed and heated through. Drain pasta and return to pot. Pour sauce over pasta and mix well. Served and garnish with avocado, tomato, green onions and a dollop of sour cream.

Ingredients 3 pounds pork butt roast 2 cups water 1 tsp liquid smoke ¼ cup Hawaiian (coarse) salt Steps Preheat oven to 400°F. Place pork fat-side up in a roasting pan or deep casserole dish. Combine water and liquid smoke; pour over meat. Sprinkle with salt. Cover and roast in a preheated oven for three hours. Remove from pan and shred.

Ingredients 3 pounds pork shoulder 28 oz can of green chili enchilada sauce 7 oz can of diced green chili’s 1 tsp cumin 2 chopped cloves of garlic 1 medium onion ½ bottle of Mexican beer Steps Chop the garlic and dice and brown the onion in a skillet with a little oil. Put into crock pot. Cut the pork into cubes. Add to skillet and cook until just brown on sides. Put into crock pot. Deglaze pan with beer and pour into crock pot. Pour green enchilada sauce, green chili’s, cumin, salt and pepper into crock pot. Give it a good stir. Cook on High for one hour. Switch to Low and cook for another seven hours.

Ingredients 2-3 pounds beef chuck roast 1 yellow onion 5-10 small yellow potatoes 2 cans tomatoes (with Italian seasoning) 4 carrots 3 stalks celery ½ cup red wine 5 cloves garlic 3 Tbsp olive oil Steps our a few tablespoons olive oil on the bottom of the crockpot. Place the chuck roast in and surround with chopped carrots. Season with salt and pepper. Wash an cut the potatoes in half or thirds and add. Cut carrots into 2-3 inch pieces and add. Finely chop celery into ¼ inch pieces and add. Add cans of tomatoes and peeled garlic. Finish with red wine. Cook for 6-8 hours.

Ingredients 3 pound pork shoulder, roast, or tenderloin 6 dried guajillo chili peppers (rehydrated in water) or 6 chipotles in adobo sauce (easier to find) 8 ounce can of crushed pineapple (juice and all) 1 cup of white onion ½ a cup of orange juice 4 cloves of garlic 1 Tbsp of apple cider vinegar 1 tsp of oregano 1 tsp of cinnamon 1 tsp of cumin 1 tsp of black pepper 1 tsp of sea salt. 1 large ziplock bag for the pork to marinade in optional: add or subtract chili peppers/powder to your personal taste Steps Combine everything but the pork in a blender and blend to a pulp. Put marinade and pork in a ziplock bag for at least two hours; up to overnight. Dump contents of bag into the crockpot and cook for six to eight hours.