Here is a great way to use up left over rice, chicken and left over veggies in the fridge. You can use pretty much any vegetable you want as well as chicken, beef. pork or ham. You can also omit the meat and leave this vegetarian. Here is what you are going to need for this:

Serves four

2 TBS peanut, vegetable or Canola oil
2 scallions – chopped (white, light green and dark green)
2 TBS finely chopped white onion
1 TBS finely chopped ginger
4 garlic cloves – minced
2 skinless, boneless chicken thighs – cut into thin strips
12 snow peas – julienne
1 small carrot – peeled and finely diced
½ cup diced bell pepper
1 cup broccoli florets
2 cups cooked rice
2 TBS soy sauce
2 eggs

Heat a wok or deep skillet with the oil, until the oil starts to smoke. Add the scallions, onion, garlic and ginger. Cook for a few minutes until fragrant. Add the chicken and cook for 3 to 4 minutes more – until chicken starts to cook through. Add the vegetables and cook until broccoli starts turning dark green.

Add the rice and soy sauce. Mix well and heat rice through. Make a well in the middle and add the eggs. Allow them to set for a few minutes and start scrambling them. Once they are cooked but still soft, mix them into the rice. Mix well and turn off the heat. Serve and enjoy!

CALORIES 310.62.; FAT 14.81 grs (sat 2.50; mono 6.37; poly 4.14); PROTEIN 18.40 grs ; FIBER 4.14 grs; CARBS 31.50 grs; CHOLESTEROL 138.00 mg; IRON 2.16 mg; SODIUM 711.07 mg; CALCIUM 50.94 mg

Print the Chicken and Veggie Rice Bowl Recipe Here

Serves four

FOR THE CHOPS:
4 pork chops – about ½ inch thick
1 ½ tsp. curry
1 ½ tsp. ground cumin
1 ½ tsp. garlic powder
¾ tsp. thyme
1 tsp. salt
1 tsp. black pepper
1 TBS olive oil + 2 TBS for frying

Place the curry, cumin, garlic powder, thyme, salt and pepper in a bowl. Mix. Add 1 TBS olive oil and form a paste. Rub the pork chops on both sides and let them sit a room temperature for about 10 minutes.

Heat a large skillet. Add the remaining 2 TBS of oil. Place the pork chops in the skillet and cook them until the bottom has formed a brown crust – about 5 minutes. Depending on the thickness of your pan, work on medium-high to medium heat. Flip the chops. Once that side has developed a crust – about another 5 minutes – flip them again. Do this for a couple of times.

To test if your pork chops are done, insert a meat thermometer close to the bone. It should register 160 degrees. Or, cut close to the bone. You should have clear juices running. Serve with the mango salsa. Enjoy!

CALORIES 266.07.; FAT 13.7 grs (sat 3.3; mono 7.86; poly 1.55); PROTEIN 34.23 grs ; FIBER 0.88 grs; CARBS 2.01 grs; CHOLESTEROL 75.84 mg; IRON 1.5 mg; SODIUM 941.78 mg; CALCIUM 27.56 mg

FOR THE SALSA:
1 small mango – peeled and cubed
½ red onion – finely chopped
2 radishes – finely sliced
1 TBS chopped cilantro
½ lime – juiced
½ tsp. salt

Place first four ingredients in a bowl. Mix. Add lime juice and salt. Mix well and set aside.

CALORIES 48.88.; FAT 0.33 grs (sat 0.05; mono 0.07; poly 0.04); PROTEIN 1.23 grs ; FIBER 1.08 grs; CARBS 11.27 grs; CHOLESTEROL 0.00 mg; IRON 0.69 mg; SODIUM 299.58 mg; CALCIUM 37.12 mg

Print the Curry Pork Chops with Mango Salsa Recipe Here

This recipe is a perfect fusion of Latin chiles with American BBQ sauce. It delivers a variety of flavors and is absolutely a pleasure to eat! Beef ribs are a lot meatier than pork ones but can also be a lot tougher. You have to cook them very slowly and for a long time. Here is what you need for these:

2 beefy racks of ribs
2 pasilla chilies
2 California chilies
4 arbol chilies
3 TBS salt + 1 tsp. for the chilies
2 TBS cumin
1 TBS black pepper
4 garlic cloves
BBQ sauce of your choice

Place the dry chilies in a skillet and turn on the heat. Press the chilies on the hot skillet and allow them to char and blister a bit. Move them to a bowl and cover them with boiling water. Weigh them down with a small plate and allow the to re-hydrate for about 20 to 30 minutes. Once hydrated, stem and seed the chilies. Place them in a blender with 4 garlic cloves and 1 tsp. salt. Blend until you have a smooth paste, adding a little of the soaking water if necessary.

Remove the fascia from the back of your ribs by sliding a small knife under it to separate it from the bone and pulling on it to tear it away. Rinse the ribs and place them in a pan.

Mix together the remaining salt, pepper and cumin. Sprinkle the rub on both sides of the racks and rub it in with your fingers. Smear the ribs with your chili paste.

Heat your grill. If you have a gas grill, turn off half of the burners once it is hot. If you have a charcoal grill, pile the hot coals to one side – using a metal tool. Place the ribs, bone side down on the lit side and sear them. Once seared, move them to the unlit part of the grill. Cover the grill and cook the ribs in indirect heat for a good 2 hours.

Slather the ribs with BBQ sauce and allow them to cook for another 30 to 45 minutes. The longer they cook the more tender they will be. Remove the ribs from the grill and serve. Enjoy!

Print the Grill Beef Ribs Recipe Here

This salad goes very nicely with any kind of meat. Make it for your next barbecue. You will love it! Here is what you need to do for this:

12 oz. cooked tri-color pasta
1 cup sliced ripe olives
3 carrots – cut into strips
4 celery stalks – chopped
½ bell pepper – cut into strips
1 cup poppy seed dressing

• Mix all ingredients in a bowl.
• Add poppy seed dressing.
• Toss until everything is coated well.
• Serve and enjoy!

½ cup salad w/o dressing – CALORIES 183.19; FAT 1.75 grs (sat 0.14; mono 0.67; poly 0.5); PROTEIN 5.8 grs ; FIBER 2.11 grs; CARBS 35.55 grs; CHOLESTEROL 0.00 mg; IRON 1.77 mg; SODIUM 108.93 mg; CALCIUM 38.87 mg

Print the Tri-Color Pasta Salad Recipe Here

This Puerto Rican dish is sort of a noodle-less lasagna where the plantains are used in lieu of pasta. This takes some work but the final result is a delicious array flavors that go together perfectly. Here is what you are going to need for this:

Serves nine

2 TBS oil + ¼ cup for frying
1 pound ground beef
1 white onion – finely chopped
4 garlic cloves – minced
1 finely chopped chili pepper (seeded and membrane removed)
1 small green bell pepper – finely chopped
2 TBS chopped parsley
2 TBS chopped cilantro
3 tomatoes – peeled and finely chopped
1 envelope of Sazon Goya OR
1 TBS crushed oregano
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. ground cumin
1 tsp. paprika or achiote
2 tsp. salt
2 tsp. black pepper
2 TBS tomato paste
¼ cup water
2 bay leaves
8 green, pimento stuffed olives – sliced
¼ cup raisins
6 ripe plantains – peeled and sliced lengthwise
1 cup fresh white cheese (Farmer’s, Cotija, Panela)
3 eggs
1/8 cup milk

Heat a skillet with the oil. Brown the beef with the onion and garlic. Add the chili pepper, bell pepper, parsley, cilantro and tomatoes. Mix well. Add the salt, pepper, oregano, onion powder, garlic powder, cumin and paprika (or salt, pepper and 1 envelope of Sazon Goya). Mix well. Cook for about 4 minutes until tomatoes have rendered some juice.

Make a well in the middle and add 2 TBS tomato paste. Mix to dissolve well. Add the water and bay leaves. Mix well and cook for an extra 8 to 10 minutes. Add the olives and raisins. Mix well and turn off the heat.

While the meat is cooking, heat the remaining oil in a skillet. When it is hot, add the plantains. Once they are browned, flip them and brown the other side – about 4 minutes each side. Remove the fried plantains onto a paper towel lined plate.

Butter a square oven proof dish or a 9×13. Start layering 1/3 of the cooked plantains on the bottom. Remove the bay leaves and add ½ of the meat and spread out evenly. Add ½ of the cheese and spread on the meat. Place a second layer of plantains on the cheese. Add the remainder of the meat and spread evenly. Finish with the remaining plantains. Spread the rest of the cheese on the plantains.

Whisk together the eggs and milk. Pour the eggs on the plantains and allow the casserole to set for about 10 minutes. Heat the oven to 350 degrees.

Place the pastelon in the oven and bake for 35 minutes. Remove from oven and allow setting for an extra 10 minutes. Slice and serve. Enjoy!

CALORIES 517.53.; FAT 30.15 grs (sat 10.41; mono 13.12; poly 2.85); PROTEIN 17.44 grs ; FIBER 4.58 grs; CARBS 49.02 grs; CHOLESTEROL 119.22 mg; IRON 2.69 mg; SODIUM 842.05 mg; CALCIUM 238.77 mg

Print the Pastelon Recipe Here

This is a great alternative for a beef burger. I is also quite low in carbs. The sauce is made with Tahine, the main ingredient in hummus, and it complements the lamb very nicely. This is what you need to do for this:

1/2 pound ground lamb
2 TBS finely chopped yellow onion
1.5 TBS finely chopped mint
2 TBS finely chopped parsley
2 minced garlic cloves
1 large lemon – some for the meat, some for the sauce
Pinch cumin
¼ tsp red chili flakes
2 TBS Kefir cheese – 1 for the meat, 1 for the sauce
½ cup crushed pita chips
Salt & Pepper
½ TBS Tahine paste
¼ tsp cayenne pepper
Pita pockets
Lettuce leaves, tomato slices, mint leaves and red onion slices
Olive oil

Place the meat and the onion, mint, parsley and garlic on a bowl. Add a squeeze of lemon juice, cumin, red chili flakes, 1 TBS Kefir cheese and pita chips. Season with salt and pepper and mix to combine well. Make three equal size patties.

Heat a large skillet with some olive oil. Add the patties and cook them until a nice brown crust forms. Flip them and finish cooking.
While the meat is cooking, place the tahine in a bowl and this it out with about 1 TBS lemon juice. Add the remaining Kefir and form into a paste.
Season with some salt and the cayenne. Set aside.

Cut a pita pocket in half and carefully separate it. Smear the Tahine sauce in the inside. Line with lettuce leaves and add a cooked patty. Add a tomato slice, some mint leaves and red onion. Drizzle with olive oil and season with some salt. Serve.

Print the Lamb Burger Recipe Here

This dessert is quite easy to make and will complement any special occasion. Coffee and dulce de leche are perfect for each other. Here is what you are going to need for this:

Serves eighteen

40 lady finger cookies or vanilla wafers
2 TBS instant coffee
2 cups boiling water
2 cups very cold whipping cream
1 cup dulce de leche
1 TBS coffee liquor (opt)
¼ cup dark cocoa
9×13 dish

Mix the instant coffee with the water. Stir to dilute well and set aside.

Whip the cream until soft peaks start to form. Add the dulce de leche and coffee liquor (if using). Beat until well mixed.

Soak the lady fingers in the coffee, without making them soggy. A couple of tumbles are enough. Place the soaked cooking in your pan – 10 per layer. Add ¼ of the cream. Turn the dish and arrange a second layer of soaked cookies – this time make sure the 8 are on top of the 2 cookies on the first layer. Add another ¼ of the cream. Repeat until you have 4 layers, finishing with the cream.

Sift the dark cocoa on the top of the cake. Cover with plastic and freeze, for a minimum of 6 hours, or overnight. Once frozen, remove cake from freezer and allow it to sit on the counter for 15 minutes before you serve. Cut it into squares and enjoy!

CALORIES 223.68; FAT 13.16 grs (sat 7.65; mono 4.21; poly 0.81); PROTEIN 4.22 grs ; FIBER 0.61 grs; CARBS 22.95 grs; CHOLESTEROL 94.21 mg; IRON 1.06 mg; SODIUM 62.95 mg; CALCIUM 62.26 mg

Print the Cofee Dulce de Leche Ice Box Cake Recipe Here

Fish tacos are the greatest! I made these with tilapia but you can use any mild, white fish. If you have never had a fish taco I hope you will give them a try. They are absolutely delicious! Here is what you need for these:

16 corn tortillas
8 white fish fillets – I used Basa – but you can use tilapia, cat fish or halibut
1 cup flour
1 cup Mexican beer
1 cup yogurt
1 cup mayonnaise
1 tablespoon minced shallots
2 limes
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons chopped cilantro
Vegetable oil
2 cups shredded green or red cabbage
1 large tomato chopped
Salt

Rinse and pat dry the fish. Cut each fillet into 4 strips. Place in a bowl and squeeze 1 of the limes, covering completely with juice. Set it aside for 15 minutes.

In a bowl mix the flour and beer. Whisk well and season with salt. Set aside for 15 minutes.
In another bowl mix together the yogurt, mayonnaise, the juice of the other lime, cumin, garlic and cilantro. Whisk until blended well and season with salt to taste.

Fill a large skillet with oil and heat until the oil is very hot. Place the fish, one slice at a time, into the batter. Let the excess batter drip and place the fish in a single layer (work in batches). Fry the fish until evenly browned, turning once. Remove onto paper towels and drain off the excess oil.

Place a tortilla on top of another one. Smear with yogurt sauce. Place two pieces of fried batter in the middle. Top with cabbage and tomatoes. Serve.

Print the Tilapia Tacos Recipe Here

This dish is typically made with small elbow pasta. My kids wanted me to make it with Rigatoni so I did. Whatever pasta you decide to use you will love this. This was a very popular meal at the deli. Here is what you need for this:

Serves four

10 oz. raw pasta – cooked (elbows, shells or Rigatoni)
6 Italian sausages
2 TBS olive oil
1 white onion – finely chopped
4 garlic cloves – minced
3 tomatoes – peeled and chopped
1 TBS tomato paste
1 TBS crushed oregano
1 cup tomato sauce
3/4 cup water
2 tsp. black pepper

Cook the pasta as per instructions. Drain and shock it. Set it aside.

Remove the sausages from the casings and brown. Drain it and set aside. Wipe the pan.

Add the olive oil and heat. Add the onions and cook for 4 to 5 minutes – until softened and translucent. Add the garlic and mix well. Cook for a minute and add the tomatoes and oregano. Cook the tomatoes for another 4 to 5 minutes. Make a well in the middle and add the tomato paste. Mix well. Add the tomato sauce and the water. Season with black pepper. Return the cooked sausage to the pan. Mix well and cook for about 15 to 20 minutes.

Add the pasta to the sauce and heat it through. Serve with some Parmesan cheese and enjoy!

Pasta no cheese – CALORIES 459.87; FAT 11.76 grs (sat 3.51; mono 4.64; poly 1.90); PROTEIN 19.12 grs ; FIBER 6.12 grs; CARBS 69.43 grs; CHOLESTEROL 30.24 mg; IRON 4.89 mg; SODIUM 639.81 mg; CALCIUM 87.79 mg

Print the American Chop Suey Recipe Here

Berries are in season and they are inexpensive and super sweet! This is a quick way to create an elegant dessert that every berry lover will adore! Here is what you are going to need for this:

12 oz. blackberries
6 oz. blueberries
6 oz. raspberries
8 oz. sliced strawberries
4 TBS confectioners’ sugar
1 TBS Balsamic vinegar
Cream
Mint for garnish- optional

Rinse and pat dry all of the berries. Place them in a bowl and add the sugar. Mix carefully with a rubber spatula. Add the balsamic vinegar and mix carefully. Place the berries in the fridge until ready to use.

Spoon berries into a serving cup and top with whipped cream. Garnish with a leaf of mint if desired. Serve and enjoy!

Print the Berries & Cream Recipe Here