chicken mexican recipe

1023 – Pulled Chicken Tacos

Pulled Chicken Tacos:

1 pound Boneless Skinless Chicken Thighs
2 Jalapenos Sliced with Seeds
6 garlic cloves smashed
1 orange quartered
1 lemon quartered
2 limes quartered
1 1/2 cups yellow onions chopped
3 Tbsp. Taco Seasoning
2 cups water
1/2 cup Silver Tequila
1 tsp. Kosher Salt
1 tsp. Black Pepper
1/2 cup cooking liquid


Add all ingredients above and mix together into an oven safe baking dish and cover.
Cook at 275 degrees for 1 1/2 hours.
Remove from oven, strain the juice to be used while cooking and allow chicken thighs to cool until easy to handle.
Shred the chicken and place in a saute pan.
Add 1/2 cup of cooking liquid to pan and add 2 tablespoons of the taco seasoning, cook until liquid has concentrated.
Season the pulled chicken with salt and pepper as needed.
Use chicken in tacos, burritos, nachos or soup

Taco Seasoning:

2 Tbsp. Garlic Powder
1 Tbsp. Onion Powder
4 Tbsp. Ground Cumin
2 Tbsp. Dry Oregano
2 Tbsp. Paprika
2 Tbsp. Chili Powder
1 Tbsp. Ground Mustard


Mix all spices thoroughly to ensure there are no clumps of spices
Use as needed in any desired dish

Pico de Gallo:

2 cups diced tomato
1 cup diced red onion
2 limes halved and juiced
1/4 cup minced cilantro
1/4 cup diced and seeded jalapeno
1/4 cup extra virgin olive oil
Salt and Pepper to taste


Prepare all vegetables as directed above and mix in a bowl.
Store Pico de Gallo in refrigerator for up to 3 days
Use as desired in any dish


2 Avocadoes Halved
1 lime halved and juiced
1/4 cup Pico de Gallo
Salt and Pepper


Half avocadoes and remove pit
Using a spoon, scoop the avocado out of the skin and add to a mixing bowl
Add lime juice and Pico de Gallo, and mix until thoroughly incorporated
Add salt and pepper to taste

Cilantro Lime Crema:

1 cup sour cream
1 lime zested and juiced
1/4 cup cilantro chopped
1 tbsp. cumin
Salt and Pepper


In a blender add zested lime and juice, sour cream, cilantro, cumin, salt and pepper
Blend all ingredients until smooth and season with salt and pepper to taste

Nicci Hughes
Roost Restaurant

Peggy Denny Show 18 050 – Recipe #1023, Part 1

Peggy Denny Show 18 050 – Recipe #1023, Part 2

beef fruit mexican recipe

1007 – Steak Arrachera

Steak Arrachera


1 lb steak; style of choice
1 bunch of asparagus
1 summer squash; sliced

Juice of 4 limes
Juice of 1 orange
1/2 cup olive oil
6 cloves garlic, peeled
1 tsp. ground cumin
1/2 cup cilantro leaves
Vida Sana(TM) Personal Blender


Heat Grill Pan on grill or stove top on medium. Cook steak on the Grill Pan to desired wellness.
While steak is cooking, make the sauce by adding all ingredients to the Blender and pulsing until pureed.
Five minutes before the steak is done cooking, add the vegetables and sauce to the Grill Pan.
Cover for remaining minutes, giving vegetables time to steam.
Serves 2.

Beer Marinated Beef Fajitas

Beer Marinade

3 cloves garlic, smashed, peeled and then chopped
1 lime, juiced
1 cup of light beer
1 tsp. salt
1 1/2 tsp. pepper
2 Tbsp. Fajita Blend
1.5-2 lb. beef skirt steak, trimmed
1 large onion, sliced 1/2-inch thick
2 red, green or orange bell peppers, cored and sliced 1/2-inch thick
8 flour tortillas
1 cup jarred salsa
1/4 cup fresh cilantro leaves

Add first six ingredients into a casserole dish and mix well. Add steak and cover in marinade.
Cover and refrigerate for at least 1 hour, or overnight.
Heat Comal on low for 5-8 minutes. Then turn heat up to medium.
Pat steak dry with paper towels and place onto Comal.
Cook 4-8 minutes on each side depending on thickness.
Remove steak from Comal and allow to rest for 10 minutes.
While steak is resting, add onions and peppers to Comal and cook until soft.
Thinly slice the steak against the grain.
Return sliced steak Comal with onions and peppers and serve with warm tortillas.
Top with salsa and cilantro.

Serves 6-8.
Princess House

The Peggy Denny Show 17-046, Part 1 – Recipe 1007

The Peggy Denny Show 17-046, Part 2 – Recipe 1007

fish fruit mexican recipe

1005 – Seared Scallops, Lime Tomato Garlic Sauce

Seared Scallops


1/2 cup Lime Tomato Garlic Sauce
10 each Scallops, large (10-12 pieces per pound)
2 tsp Sea Salt
1 tsp Black Pepper
1 TBSP Vegetable Oil


1. Preheat the oven to 400 degrees Fahrenheit.
2. Place a medium sized, oven-safe saute pan over medium high heat.
3. Season Scallops with Sea Salt and Black Pepper.
4. Add 1 TBSP of vegetable oil to saute pan.
5. Sear the Scallops on both sides until caramelized, about 3 minutes per side.
6. Transfer Scallops to the plate and pour Lime Tomato Garlic sauce on top.
7. Serve with your favorite green vegetable and rice.

Lime Tomato Garlic Sauce


1/2 cup Fresh Tomatoes, chopped
1/2 cup Sun-Dried Tomatoes, chopped
1/2 cup Dry White Wine
Juice from 2 Lemons
Juice from 2 Limes
4 TBSP Garlic, minced
4 TBSP Sugar, granulated
1/2 cup Heavy Cream
2 tsp Sea Salt
2 TBSP Butter, cut into Cubes


1. Warm saucepan over medium high heat.
2. Place Fresh Tomatoes, Sun-Dried Tomatoes, White Wine, Lemon Juice, Lime Juice, Garlic, and Sugar in the saucepan.
3. Simmer ingredients 5-6 minutes while stirring. The mixture will reduce by half.
4. Add Heavy Cream and Sea Salt.
5. Bring back to a simmer and reduce until sauce begins to thicken.
6. Add cubed Butter slowly while whisking.
7. Mix until fully combined.
8. Lower heat to keep warm or serve immediately over the scallops.

Grilled Mahi topped with Mango Salsa


As Desired Salt + Pepper to Taste
2-4 Each 8 Ounce Mahi Mahi Fillets
As Desired Amount of Mango Salsa


Lightly season the Mahi fillets and grill to medium.
Top each fillet with desired amount of Mango Salsa (see recipe below).
Serve and enjoy.

Ingredients for Mango Salsa:

1/2 Cup Red Onions – diced (1/4″ x 1/4″)
1 Cup Ripe Mango – diced (1/4″ x 1/4″)
1/4 Cup Red Bell Peppers – diced (1/8″ x 1/8″)
2 Tbsp Thai Sweet Chilli Sauce


1. Peel and dice red onion(1/4″ x 1/4″).
2. Peel, seed, and dice Mango (1/4″ x 1/4″).
3. Stem, seed, and dice red bell peppers (1/8″ x 1/8″).
4. Place all ingredients into a mixing bowl and toss to coat evenly.
5. Spoon ingredients into aluminum foil and gather the foil at the top to create a pouch.
6. Place foil on the grill while grilling the fillets.
7. Carefully remove foil from the grill with a pair of tongs, as it will be hot!!
8. Carefully open the foil with a sharp knife; be careful, as hot steam will escape foil pouch when opening. Use while warm by spooning dollops over Mahi fillets.

Bonefish Grill

The Peggy Denny Show 17-012, Part 1

The Peggy Denny Show 17-012, Part 2

mexican recipe seafood vegetable

834 – Guacamole, Easy Lime Shrimp, Rainbow Rice, Super Simple Salsa

Rhonda Matthews


2 avocados, peeled
Juice of 1 lime
Salt to taste

Optional add-ins: diced tomatoes, crumbled bacon, minced jalapeno or onion.
Combine all ingredients and stir until avacado is smooth.
Serve immediately.

Easy Lime Shrimp
Fast, yummy, loaded with flavor

1 pound shrimp, peeled and deveined
3 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons olive oil
2 cloves chopped garlic
1/4 cup chopped fresh cilantro
Salt and pepper to taste

Combine all ingredients, cover, and marinate in refrigerator up to 45 minutes.
Drain shrimp, discard marinade.
Add shrimp to medium hot skillet and cook just until pink and firm.
Hint: Try this marinade recipe for poultry or tilapia.

Rainbow Rice
Packed with vegetables

2 cups brown rice, cooked
2 tablespoons olive oil
3/4 cup black beans, rinsed
3/4 cup cooked corn kernels
1/2 cup bell pepper, chopped
1 large tomato, diced
2-4 tablespoons cilantro, chopped
Salt to taste

Add olive oil to large sauté pan on medium heat.
Add black beans, corn and bell pepper
Cook 3-5 minutes until bell pepper is tender.
Add cooked rice to pan and stir to combine.
Cook mixture until hot and steamy.
Stir in fresh tomato and cilantro and remove from heat.
Add salt to taste.

Super Simple Salsa

2 (14.5 ounce) cans diced tomatoes, drained
1/2 onion, chopped
1 tablespoon garlic, chopped
Juice of 2 limes
1/2 jalapeno, seeded
1/2 bunch cilantro
Salt to taste

Add all ingredients to blender and puree until smooth.
Serve with tortilla chips.
Also makes a great topper for grilled meats or rice.

Clemson University Cooperative Extension

Rhonda Matthews

The Peggy Denny Show – Recipe # 834 Pt 1

The Peggy Denny Show – Recipe # 834 Pt 2

fruit mexican recipe salad

815 – Ultimate Nachos, Kale Pineapple Smoothie

Ultimate Nachos

6 cups tortilla chips
1 1/2 pounds ground chuck
4 cups finely shredded cheese
2 (7 oz. size) Versatile Veggies Pico De Gallo, drained
1 cup sour cream (optional)

Crush chips and set aside. Brown and drain ground chuck; set aside. Place chips in rectangular casserole dish. Spoon cheese on top of chips. Microwave until cheese is melted. Remove from oven and spoon meat over cheese. Spoon drained Pico De Gallo over meat and top with sour cream if desired.

Kale Pineapple Smoothie

1 cup vanilla flavored almond milk
1/2 cup low calorie vanilla bean Greek style yogurt
2 tsp honey
1/2 cup pineapple
1 cup Natures Greens Kale

Blend all ingredients in a blender for 30 seconds to 1 minute. Yield: Approx 4 cups

Peachy Kale Salad

1 (1 pound size) bag Natures Greens Kale
3/8 cup Extra Light Tasting Olive Oil
1/2 tsp fine sea salt
2 tbsp honey
4 fresh peaches
4 fresh nectarines
1 1/2 tbsp sugar
poppy seed dressing (optional)
toasted pecans (optional)

Spoon kale into large bowl. Pour olive oil over kale and massage gently. Sprinkle sea salt over kale and pour honey over kale. Toss kale with sea salt and honey. Set aside. Chop peaches and nectarines, stir sugar into chopped fruit. Toss kale with chopped fruit and serve immediately. Can be served with Poppy Seed dressing and toasted pecans on the side. Yield: 12-16 servings

Zesty Squash Casserole

3 (10 oz size) packages Versatile Veggies Sliced Squash Medley
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/2 (8 oz size) package Versatile Veggies Diced Yellow Onion
2 cups sharp Cheddar cheese from 2% milk
1 cup reduced fat whole wheat crackers

Lightly oil 13×9 inch baking dish with Canola oil. Combine squash with salt, pepper, and Italian seasoning. Arrange 1/2 squash mixture in bottom of casserole dish. Top with 1/2 of onion, then half of cheese. Repeat layers and top with crushed crackers. Cover and bake in 400 degree oven for about an hour, or until vegetables are tender. Uncover and bake for about 10-15 minutes or until golden brown. Yield: 6 servings.

Donna Bundrick Griffin, Walter P Rawl and sons

Peggy Denny Show – Squash Casserole – Recipe 815

fruit mexican recipe snack

808 – Fatt Matt’s Peach Fuzz Salsa

Fatt Matt’s Peach Fuzz Salsa

1 Poblano pepper, minced
1 red bell peppers, minced
1/2 yellow pepper, minced
1/2 orange pepper, minced
2 jalapenos, minced
10 green onions minced
1 med purple/red onion diced
1 handful of cilantro, chopped
2 C jicama, minced (optional or can substitute a granny smith apple)
1 heaping Tbs minced garlic
1 dry pint grape tomatoes, quartered
1 15 oz can of diced peaches in heavy syrup pureed
1 12 oz can petite diced tomatoes
1 can of drained and washed black beans
1 T cumin
3/4 C cider vinegar
1 tsp allspice
1/4 C Franks hot sauce
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup honey
2 Tbsp Chili Powder
1/4 tsp Deadly Dudley (or Cayenne Powder)
2 Tbsp Lime Juice

Mix all ingredients, refrigerate for at least 2 hours, stir often and lightly drain off liquid and serve.

Aunt C’s Salsa

3 cans Hunts diced tomatoes
2 jalapeno peppers
1 med onion cut up in several pieces
2 fresh garlic cloves
5 springs of cilantro with stems
1 tsp olive oil
1/2 tsp cumin
1 tbsp of lime juice

Salt to taste (some canned tomatoes generally have lots of salt but others do not)
Cilantro leaves from ~ 8 – 10 sprigs to garnish.

1. Place all ingredients in a food processor or blender and blend until smooth.
2. Add water for desired consistency if too thick.
3. Allow the flavors to blend for an hour.
4. Garnish with cilantro.

Matt Lusk

fall mexican recipe soup southern turkey vegetable

769 – Quick Fajitas

Quick Fajitas

1 (7.76-ounce size) can Mexican salsa
½ (8-ounce size) can tomato sauce
1 (10-ounce size) container Versatile Veggies® Fajita Mix*
1 tablespoon olive oil
1 (22-ounce size) bag Seasoned Beef Strips or Fajita Chicken Strips
Warm flour or corn tortillas
Sour Cream (Opt.)
Mexican Style Cheese (Opt.)

Mix salsa and tomato sauce in a medium sauce pan. Warm over medium heat, stirring often. Sauté
Versatile Veggies® Fajita Mix in olive oil until cooked (approx. 5 minutes). Add Seasoned Beef Strips
or Fajita Chicken Strips and toss, cooking for 2-3 minutes. Stir in salsa mixture and cook for a couple
of minutes. Spoon meat mixture onto warm tortillas. If desired, this can be served with sour cream and
Mexican style cheese.

*A 10-ounce size container of the Versatile Veggies® Pepper Medley may be substituted for the
Versatile Veggies® Fajita Mix.

* To make this recipe really easy, sauté vegetables; add meat strips to warm veggies; heat until all is
warm, then sprinkle with Fajita or Taco seasoning to taste.

Pico de Gallo Cornbread

1 (16-ounce size) container Versatile Veggies® Pico De Gallo or 2 (7-ounce size) containers
2 (8.5 ounce size) packages corn muffin mix
¾ cup egg substitute or 3 eggs
2/3 cup fat-free milk or 2% milk
1 (14.75-ounce size) can creamed corn
½ cup canola oil
2 cups reduced fat shredded Cheddar cheese or regular Mexican cheese

Drain Pico and set aside. Mix next 6 ingredients together well. Stir in Pico. Pour into a lightly oiled
4-quart baking dish and bake at 450 degrees for 30 minutes or until a toothpick inserted in the center
comes out clean.

Hearty Turnip Greens with Smoked Turkey Sausage Soup

3 cups Natures Greens™ Turnip Greens
1 teaspoon minced garlic
1 (10-ounce size) can diced tomatoes and green chilies
2 teaspoons chicken base
1 ¾ cup Versatile Veggies® chopped onion and celery
8 cups chicken stock
½ cup Versatile Veggies® chopped bell pepper
1 (14-ounce size) pkg. turkey sausage
1 (14.5-ounce size) can hoppin’ john with black-eyed peas, tomatoes, onions, and jalapenos

In a large pot, combine turnip greens, tomatoes and chilies, onion & celery, bell pepper, hoppin’ john,
garlic and chicken base, stirring well. Stir in stock. Cover and cook until turnip greens are tender. While
greens are cooking, bake sausage in the oven at 350 degrees for 30 minutes. Cool sausage; when cooled,
slice into rounds. Spoon sausage into turnip greens and simmer for 5 minutes. Yield 8 servings.

Greens and Cheesy Grits Casserole

1 (1-pound size) Nature’s Greens™ Collards
8 cups low sodium chicken broth
2 cups fat free half and half
2 cups regular grits
1 cup butter substitute
2 ½ cups reduced fat grated Parmesan cheese
1 (12-ounce size) pkg. turkey bacon, cooked &

Cook collards in 2 cups chicken broth for 20 minutes or until desired texture; drain well removing excess
water with a paper towel and set aside. In a large pot, bring half and half and the remaining 6 cups
chicken broth to a boil. Stir in grits and cook over medium heat until they return to a boil. Reduce to
simmer; cover and cook for 25-30 minutes stirring occasionally. (Fat free milk may be added if needed
to cook to desired consistency which should be similar to slightly runny oatmeal.) Add butter sub statute
and cheese to grits, stirring until both melt. Stir in cooked collards. Spoon mixture into a greased 13” X
9” casserole dish. Top with crumbled turkey bacon. Bake in a 350° oven until lightly brown on top. Yield:
12 generous servings.

Kale with Dried Fruit

2 tablespoons Canola oil
½ container Versatile Veggies® diced yellow onion
1 tablespoon minced garlic
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 ¼ cups low sodium chicken or vegetable broth
1 pound Natures Greens™ Kale
2/3 cup dried cranberries
1 (2-ounce size) pkg. slivered almonds

Heat oil in a large pot over medium heat. Stir in onion and garlic; cook until the onion softens and is
translucent about 5 minutes. Stir in mustard, honey, vinegar, and broth. Bring to a boil over high heat.
Add kale and stir; cover and cook 5 minutes or until kale is wilted. Stir in dried cranberries and continue
cooking uncovered, until the liquid is reduced by half which would be about 10 minutes. Stir in almonds.
Serve immediately. Yield: 4-6 servings.

Donna Bundrick-Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road

breakfast dessert mexican pasta recipe vegetable

730 – Tomato Ham Quiche

Tomato Ham Quiche

1 cup diced ham
½ (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
¼ cup melted butter or 50%/50% Butter Blend
1 (9-ounce size) frozen unbaked pie shell
1 cup shredded Mexican cheese, divided in halves
½ (8-ounce size) container VERSATILE VEGGIES® Diced Tomatoes, well drained
1 large egg or 2 egg whites
½ cup Half-and Half or Fat-Free Half and Half
1/8 teaspoon pepper

Sauté ham and green onions in butter until ham browns and butter evaporates. Sprinkle half of the cheese over bottom of pie crust. Spoon ham mixture evenly over cheese. Top with drained tomatoes. Beat egg and half-and-half together until well blended. Pour over ingredients in pie shell. Sprinkle with remaining cheese. Bake on the lowest oven rack at 425° for 20 – 25 minutes or until lightly browned and set. Cook on a wire rack for 20 minutes. Cut into wedges to serve. Yield: 4-6 servings.

Skillet Pasta Dinner

1 (12-ounce size) package uncooked whole wheat linguine
½ cup butter or 50%/50% Butter Blend
1 teaspoon garlic
1 (10-ounce size) container VERSATILE VEGGIES® Fajita Mix
1 (24-ounce size) package Fajita Beef Strips
1 ½ cups Half and Half or Fat Free Half and Half
1 teaspoon chopped fresh basil

Prepare pasta according to package directions and drain well. Melt butter in skillet. Sauté garlic and fajita mix in butter. Combine beef strips with cooked vegetables. Stir in half and half and basil. Cook stirring often, over medium-low heat for 4-5 minutes or until thoroughly heated. Add pasta and toss to coat. Yield: 4 – 6 servings

Mexican Chicken Soup with Yellow Squash

1 whole cooked chicken, boned and chopped
4 tablespoons oil, divided
1 (10-ounce size) VERSTILE VEGGIES® Diced Celery and Onion
Jalapeno peppers to taste
2 teaspoons garlic, chopped
1 (14-ounce size) can tomatoes
3 cups 100% fat free; 50% less sodium beef broth
3 cups 100% fat free; 33% less sodium chicken broth
2 (10-ounce size) VERSATILE VEGGIES® Yellow Squash
½ teaspoon oregano
½ teaspoon chili pepper
½ teaspoon cumin
Salt to taste
1 cup medium Cheddar cheese
1 bunch RAWL BRAND® Cilantro, chopped
Tortilla chips, whole or crumbled

Place chicken in a large pot and sauté in 2 T. olive oil on medium high heat until chicken starts to brown. Sauté celery and onions, Jalapeno peppers and garlic in the remaining oil. Add onion mixture to the browned chicken. Then add tomatoes, broths, squash, spices, and salt. Bring to a boil, then reduce heat to simmer; cover and cook for 20 minutes. Spoon into individual bowls to serve. Top each bowl of soup with cheese and fresh cilantro. Crumble tortilla chips on top or serve whole with soup. Yield: 10 – 12 servings.

Cheesy Veggie Pie

1 (16-ounce size) VERSATILE VEGGIES® Pico De Gallo
1 (14-ounce size) package Macaroni and Cheese Dinner made with 2% milk
4 eggs or 6 egg whites
1 cup cubed turkey ham
½ cup shredded Mexican Cheese or Mozzarella cheese

Spoon Pico in a colander and drain well by mashing with a spatula. Preheat over to 350 °. Spray pie plate with cooking spray. Prepare macaroni- cheese dinner according to package directions. Cool thoroughly and set aside. Beat eggs and set aside. Stir cubed turkey ham, drained Pico and macaroni and cheese dinner into beaten eggs. Spoon mixture into prepared pie plate. Sprinkle with cheese and bake for 30 minutes or until set and nicely browned. Yield: 6 servings.

Donna Bundrick-Griffin

beef chicken mexican recipe

690 – Enchiladas, Steak Fajitas

Quick Enchiladas

– 1 (10 ¾ ounce size) can Cream of Chicken Soup
– ¾ cup sour cream
– 1 ¼ cups picante sauce
– 1 tablespoon chili powder
– 2 ½ cups chopped chicken
– 1 cup shredded Mexican cheese
– 8 (6-inch size) flour tortillas, warmed
– 1 (7-ounce size)Versatile Veggies Pico De Gallo

In a medium bowl, stir together the soup, sour cream, picante sauce, and chili powder. In a large bowl, stir together 1 ¼ cups of picante sauce mixture, chicken, and cheese. Divide the chicken mixture among the tortillas. Roll the tortillas up and place seaside up in a large rectangular baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover and bake at 350 degrees for 45 minutes or until enchiladas are hot and bubbling. Top with Pico De Gallo.
Yield: 8 servings.

Easy Steak Fajitas

– 1 (7.76-ounce) can Mexican salsa – ½ (8-ounce) can tomato sauce – 1 (10-ounce size) container Versatile Veggies® Sliced Fajita Mix*
– 1 tablespoon olive oil
– 2 teaspoons Fajita seasoning
– 1 (22-ounce size) container bagged Seasoned Beef Strips or Fajita Chicken Strips

– Warm flour or corn tortillas
– Sour Cream (Opt.)
– Mexican Style Cheese (Opt.)

Donna Bundrick-Griffin

dessert mexican recipe vegetable

685 – Easy Quesadillas

Easy Quesadillas


Oil for pan
Grated Cheese (Monterey Jack, Cheddar, or mixture of both)
Cooked bite size pieces of Chicken or Beef


Chopped Tomatoes
Chopped Onions
Sliced Mushrooms

Toppers for the Finished Quesadilla (optional):

Sour Cream

Assembly: Use scant amount of oil to coat pan. Lay one tortilla on hot pan and sprinkle lightly with grated cheese followed by meat of your choice. Add any extras you desire. Allow tortilla to sit undisturbed until cheese begins to melt (approximately 2 minutes), then fold tortilla into half moon shape. Tortilla should be golden brown on both sides when ready to remove from pan.

Can be cut into wedges or left whole for serving.
Add toppers of your choice before serving.

Quick Summer Vegetables

1 Tablespoon Canola Oil
1/2 Cup Summer Squash
1/2 Cup Green Zucchini
1/2 Cup Cherry Tomatoes
1 teaspoon basil
Salt and pepper to taste

In a sauté pan, bring oil to medium high heat. Add summer squash and zucchini and cook quickly until tender crisp. Add cherry tomatoes and cook until just heated through. Stir in basil, salt and pepper. Serve immediately.

Peach Tea

2 quarts brewed tea
1 can peach nectar (or apricot nectar)
1/4 cup sugar (optional)

Stir sugar into brewed tea (if desired.) Then, stir in peach nectar. Serve over ice.

Light N Lemon Pie

1 (.3 ounce) package sugar free lemon gelatin
2 cartons lowfat lemon yogurt
1 carton light frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Combine gelatin and yogurt until smooth. Fold in whipped topping. Pour into crust and refrigerate until ready to serve.

Rhonda Matthews