Cheesy Chipotle Burgers

Prep time: 20 minutes*

Cook time: 15 minutes

Serves 4

INGREDIENTS:

1 1/2 lb. extra-lean ground beef

2 small chipotle chiles in adobo sauce, finely chopped

2 garlic cloves, finely minced

1/2 tsp. smoked paprika

1/2 tsp. chilli powder

1/2 cup shredded Chihuahua cheese (2 oz)

1/4 cup mayonnaise with lime juice

4 toasted whole-wheat hamburger buns

1/2 cup prepared guacamole

4 lettuce leaves

black bean and corn salsa, jalapeno slices (optional)

DIRECTIONS:

1. In large bowl combine beef, chipotles, garlic, paprika and chili powder; mix well. Cover and refrigerate up to 4 hours.

2. Remove beef mixture from refrigerator; divide into 4 equal portions. Shape each portion into a ball. Using you thumb, press into the center of each ball to form a depression. Place 2 tablespoons of cheese into each depression. Form beef mixture around cheese, shaping each into 1/2-inch-thick patties. Sprinkle patties with salt and freshly ground black pepper to taste.

3. Coat grill rack with nonstick cooking spry. Preheat grill to medium-high (350-400F). Grill patties 6-8minutes per side for medium, or until beef is no longer pink (160F)

4. Spread 1 tablespoon mayonnaise on bottom half of each bun. Top with 1 lettuce leaf and 2 tablespoons guacamole. Place patty on guacamole, and top with 1 tablespoon salsa and jalapeno slices, if desired. Serve immediately.

*4 hours marinate time extra

Per serving:

530 cal

29g fat

26g carbs

42g protein

Shrimp Skewers with Cantaloupe Salsa

Prep time: 20 minutes*

Cook time: 10 minutes

Serves 4

INGREDIENTS:

Cantaloupe Salsa:

2 cups diced cantaloupe

1 cup diced red onion

1/2 cup chopped fresh basil

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1 lime, peel finely grated, juiced

Shrimp:

1 lb. medium fresh shrimp, peeled and deveined

1 tsp hot paprika

1 tsp salt

2 tbs canola oil

1 lime

DIRECTIONS:

1. For salsa, combine cantaloupe, onion, basil, cilantro, mint, lime peel and juice in medium bowl; toss to mix. Cover and let stand 20-30 minutes.

2. Meanwhile, in medium bowl combine shrimp, paprika, salt and oil; toss to coat throughly. Cover and marinate 30 minutes.

3. Coat grill rack with nonstick cooking spray. Preheat grill to high (400F to 450F). Thread shrimp onto skewers. **Grill, turning frequently, 3-4 minutes or until shrimp are opaque.

4. Squeeze lime over shrimp skewers and serve with cantaloupe salsa.

*30 minutes marinate time extra

** If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

Per serving:

170 cal

5g fat

13g carbs

19g protein

Lime Zested Grilled Chicken

Prep time: 10 minutes (marinade time not included)
Cook time: 45 minutes
Serves 4

INGREDIENTS:
1/2 cup fresh lime juice
2 tsp freshly grated lime peel
3 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme
4 (8-oz) bone-in split chicken breasts
1 lime, thinly sliced

DIRECTIONS:
- In large bowl combine lime juice, lime peel, garlic, oregano, thyme, and salt and pepper to taste. Trim fat from chicken breasts. Place chicken in bowl; turn to coat. Cover and refrigerate at least 4 hours, turning chicken occasionally.
- Preheat grill to medium (300-350 degrees); leave one burner off (for charcoal grill; arrange coals on one side of grill). Remove chicken from marinade. Gently tuck 1 or 2 limes slices under skin of each breast.
- Grill chicken over direct heat until grill marks appear, about 3 minutes per side. Place chicken over indirect heat; grill 45 minutes more or until instant-read thermometer registers 165 degrees in thickest portion and juices run clear, turning every 15 minutes. Remove chicken from grill; let stand 8 minutes before serving.

*309 calories per serving

Garlic Mesquite Rib-Eye Dinner

4 (3/4-inch thick) small beef rib eye steaks; about 2 lbs.

2 cloves garlic, halved

1 tsp mesquite seasoning

1 (1-lb) pkg. fresh Caesar salad mix

- Coat grill rack with nonstick cooking spray. Heat grill or broiler (place rack 4-6 inches from heat). Rub both sides of each steak with cut side of garlic. Sprinkle evenly with mesquite seasoning.

- Place steaks on grill. Grill 4-7 minutes per side to desired doneness. Meanwhile, combine salad and dressing in serving bowl; toss to coat. Serve steaks with salad.

Serves 4 portions

Cucumber-Avocado Salsa

2 ears of corn, husked

2 tbs extra-virgin olive oil

2 cucumbers, seeded and diced

1 small red onion, diced

2 tomatoes, cored, seeded and chopped

1 avocado, peeled, pitted and chopped

2 cloves garlic, minced

3 tbs chopped fresh cilantro

1 jalapeno, seeded and minced

1/4 tsp finely minced fresh ginger root

1/4 c fresh lime juice

tortilla chips or Cuban bread (optional)

- Preheat grill to medium-high (350-400 degrees). Brush corn with oil and season with salt and pepper to taste. Grill corn until tender and lightly brown, about 10 minutes, turning occasionally. Remove and let cool. Cut kernels from cob over medium bowl.

- Add cucumbers, onion, tomatoes, avocado, garlic, cilantro, jalapeno, and ginger. Add lime juice; gently toss to blend flavors. Chill before serving. Serve with tortilla chips or over toasted slices of Cuban bread, if desired.

Cilantro and Parsley Sauce

3 tbs extra-virgin olive oil

juice of one lemon

1 clove garlic, minced

1/4 c minced onion

1/2 c packed cilantro leaves, minced by hand

1/2 c packed Italian parsley leaves, minced by hand

2 tsp hot chili sauce or red pepper flakes

- Stir oil, lemon juice, and garlic to mix well.

- Place the rest of the ingredients in a covered jar; add oil and lemon mixture. Stir with a fork and let stand for 3 hours to develop the flavors.

- Serve with grilled meat, chicken or fish.

- Refrigerate unused sauce in the covered jar. It will stay fresh for 3-4 days.

Hawaiian Chicken

6 boneless chicken breast halves, without skin
2 cups pineapple juice
2 tablespoons Worcestershire sauce
1/4 cup soy sauce
2 tablespoons brown sugar

In a bowl combine pineapple juice, Worcestershire sauce, soy sauce, and brown sugar; blend well. Using a fork, poke chicken breasts all over, about 6 or 7 times. Put chicken in the bowl with marinade, making sure it all pieces are coated. Add more pineapple juice if necessary to cover. Cover and refrigerate for 12 to 24 hours. Discard marinade and grill or broil the chicken until cooked through.
Serves 4 to 6.