Servings: 6

Prep Time: 10 minutes

What You Need:

• 1 head or bag romaine lettuce, chopped
• 1- 6 oz. can pitted Greek olives
• 1 small red onion, sliced
• 1 red bell pepper, sliced
• 2 tomatoes, chopped
• 1 cucumber, sliced
• 1 lemon, juiced
• 6 teaspoons olive oil
• 1 cup crumbled feta cheese
• 1 teaspoon dried oregano
• ground black pepper

What You Do:

1. In a large bowl combine the lettuce, vegetables, olives, and cheese.
2. Blend the olive oil, lemon juice, oregano, and black pepper (to taste.)
3. Toss salad and pour dressing over top.

Servings: 4

Prep Time: 10 minutes

What You Need:

• 8 prepackaged sponge cake dessert cups
• 1 can of whipped cream
• 1 quart of fresh strawberries/ sliced
• fresh mint leaves (optional)

What You Do:

1. Arrange a dessert cup on each plate.
2. Top with a generous layer of washed, sliced strawberries.
3. Add a layer of whipped cream to each.
4. Add another dessert cup to each.
5. Top with another layer of the strawberries.
6. Spray whipped cream on top of desserts.
7. Garnish each dessert with mint leaves (optional.)

Servings: 6

Prep Time: 15 minutes

Bake Time: 35 minutes

What You Need:

• 12 corn tortillas
• 4 cups shredded cooked chicken breast
• 1 jar mild salsa
• 1 cup nonfat sour cream
• 2 plum tomatoes
• 2 scallions
• cilantro– fresh or dried– to taste
• 1 cup of shredded cheddar cheese

• What You Do:

1. Preheat oven to 350 degrees Fahrenheit and grease a 13 x 9 x 2 inch baking sheet.
2. Chop tomatoes and scallions into small pieces.
3. Thoroughly blend sour cream and salsa in a small bowl.
4. Blend salsa mix and chicken and place an even amount in the center of each tortilla.
5. Roll up each tortilla and place on baking sheet.
6. Top with tomatoes, scallions, cilantro, and cheese.
7. Cover with foil and bake for 35 minutes.