4 chicken breasts
2 lemons
4 tbsp. olive oil
1 tsp. salt
1/4 tsp. white pepper
1/4 cup margarine
1 lb. onions, chopped (about 2-3)
1 cup chicken stock
1 cup blueberries

1 can chickpeas
2 tbsp. olive oil
3 cups fresh vegetables, chopped
hot cooked pasta

3 to 3 1/2 lbs. chicken pieces
1 onion, thinly sliced
1 lemon, thinly sliced
18 oz. barbecue sauce
3/4 cup coke

1 lb. multi-grain bread, cubed
4 cloves garlic, chopped
1 shallot, chopped
1 tsp. dried thyme
1/2 tsp. salt
1/4 cup olive oil
1 bunch asparagus, trimmed and cut into 2" pieces
2 cups frozen peas, thawed
5 oz. fresh spinach
1/4 cup basil, chiffonaded
1 lb. grilled chicken, cut into bite-size pieces

2 cups cooked rice
2 cups cooked ham, cubed
1 can (20 oz.) crushed pineapple, drained
1/2 cup brown sugar
1 tbsp. lemon juice
1 tsp. ground mustard

1/2 lb. spaghetti
5 tbsp. margarine
3 cloves garlic, chopped
1 onion, chopped
16 oz. fresh mushrooms, sliced
2 heads broccoli, chopped
2 cups ham, cubed

1/2 lb. penne pasta
1/3 cup margarine, melted
3 cloves garlic, minced
1/3 cup flour
1 lb. tilapia fillets
2 tbsp. olive oil
1/2 cup rice milk
1/4 cup lemon juice
2 jalapeno peppers, seeded and chopped
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
pinch black pepper
pinch cayenne pepper
5 oz. fresh spinach
10 cherry tomatoes, halved

1 cup water-packed roasted red peppers, drained
1/4 cup olive oil, divided
1 clove garlic
pinch red pepper flakes
4 portabella mushroom caps
1 small zucchini, sliced lengthwise 1/2" thick
1 small yellow squash, sliced lengthwise 1/2" thick
1 onion, sliced 1/2" thick
1 bell pepper, seeded and quartered
salt and pepper to taste

8 slices bacon, cooked
1 large tomato, sliced
1 large avocado, sliced
8 slices bread
mayonnaise (optional)

1 tbsp. mustard
1 tbsp. apricot preserves
1 egg replacer
1/4 cup quick oats
1/4 cup celery, finely chopped
3 tbsp. dried tart cherries, finely chopped
1/4 tsp. salt
pinch pepper
1 lb. ground turkey