3 tablespoons olive oil

3 tablespoons lemon juice

1 tablespoon dried oregano or dill

Salt and pepper to taste

1 pound ripe tomatoes, coarsely chopped

1 large green pepper, coarsely chopped

1 large cucumber, peeled and

coarsely chopped

4 boneless chicken breast halves

1. Combine olive oil, lemon juice, oregano or dill, salt and pepper in small bowl. Combine tomatoes, green pepper and cucumber with half of olive oil mixture in medium bowl.

2. Place the chicken and the remaining marinade in a large resealable plastic bag and seal bag; turn and coat chicken completely with marinade. Cover and marinate the tomato mixture and the chicken for 15 minutes or refrigerate for up to 24 hours.

3. Just before serving, preheat the grill or broiler. Grill chicken breasts until golden on both sides and cooked through, about 7 minutes, brushing occasionally with marinade.

4. Place chicken on cutting board; let rest 5 minutes. Cut in thick slices. Spoon tomato salad onto serving plates and arrange chicken slices on top. Serve with rice or mashed potatoes, if desired.

Yields 4 servings

Calories 265, Total fat 12g, Cholesterol 68mg, Carbohydrate 10g, Protein 29g,Sodium 88mg

1 cup couscous

1 cup water

Salt and pepper to taste

8 ounces shelled, cooked, cleaned shrimp

2 large tomatoes, cut into wedges

1 medium yellow bell pepper, diced

1/2 cup prepared vinaigrette

dressing, divided

1/2 cup crumbled feta

1/4 cup sliced green onions

1. Prepare couscous with 1 cup water according to package directions, season with salt and pepper; cool.

2. Combine the shrimp, tomatoes, yellow bell pepper and 1/4 cup of the dressing in medium bowl. Add the feta, green onion and remaining dressing to couscous and mix gently.

3. Mound couscous mixture on 4 plates, dividing evenly; top with marinated tomato and shrimp mixture.

Yields 4 servings

Calories 431, Total fat 21g, Cholesterol

127mg, Carbohydrate 40g, Protein 21g, Sodium 348mg

1 1/3 cups French’s french fried onions

1 teaspoon crushed rosemary leaves

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 1/2 pounds pork tenderloin

2 tablespoons French’s spicy brown mustard

1. Mix fried onions, rosemary, garlic and pepper in plastic bag. Crush with hands or rolling pin. Transfer to pie plate or waxed paper.

2. Brush pork with mustard. Coat in seasoned onion crumbs; press firmly to adhere.

3. Bake pork on a foil-lined baking sheet at 400 degrees for 30 minutes or until internal temperature registers 155 degrees. Let rest 10 minutes before slicing.

Yields 6 servings

Calories 227, Total fat 11g, Cholesterol 74mg, Carbohydrate 6g, Protein 24g, Sodium 233mg

Marinade:

1 cup prepared tomatillo salsa

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 teaspoons minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

4 beef shoulder top blade steaks

(flat iron, about 8-ounce each)

18 small corn tortillas

(6- to 7-inch diameter)

Avocado Salsa:

1 1/2 cups prepared tomatillo salsa

1 large avocado, diced

2/3 cup chopped fresh cilantro

1/2 cup minced white onion

1 tablespoon fresh lime juice

1 teaspoon minced garlic

1/2 teaspoon salt

Toppings:

Minced onion, chopped

Fresh cilantro

Lime wedges

1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn the steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

2. Remove steak from marinade; discard marinade. Place the steaks on grill over medium-hot coals. Cook, covered, 10 to 14 minutes (or over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium-rare (146 degrees) to medium (160 degrees) doneness, turning occasionally.

3. Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.

4. Place tortillas on grill. Cook until warm and slightly charred. Remove; keep warm.

5. Carve steak into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired

Yields 6 servings

Calories 493, Total Fat 19g, Cholesterol 68mg, Carbohydrate 45g,

Protein 35g, Sodium 407mg.