Grilled Potato Salad

Prep time: 20 min
Cook time: 25 min
Serves: 4 servings

Ingredients
-Dressing, recipe follows
-6 red potatoes, par-boiled and quartered
-3 tsps olive oil
-1/2 tsp kosher salt
-1/4 tsp black pepper
-2 tsps red pepper flakes
-1/2 Vidalia union, thinly sliced
-2 strips veggie bacon, cooked and crumbled
- Chives, chopped, for garnish

Directions
-Preheat grill to medium
-Place potatoes into a large bowl. Drizzle with olive oil and add salt, pepper and red pepper flakes. Combine until well coated.
-Put the potatoes directly on the grill and close grill top. Turn potatoes onto the other side after 3 to 5 minutes. When ready, place back into the bowl and add the unions and veggie bacon. Drizzle potatoes with dressing, toss and serve garnished with chives.

Dressing:
-1/4 tsp stone-ground mustard
-1/4 cup mayonnaise
-2 tsps red wine vinegar
-Whisk ingredients together in a bowl. Set aside.

Yield: approximately 1/2 cup
(recipe by the Neelys)

Pistachio-Crusted Salmon with Orange-Lime Spinach Salad

Pistachio-Crusted Salmon with Orange-Lime Spinach Salad
Salmon
-3 slices whole-wheat bread, untoasted
-6 tbsp shelled pistachios
-2 tbsp packed fresh parsley
-1/2 tsp garlic powder
-4 salmon fillets (4 oz each), skin removed
-1/2 tsp salt
-1/4 tsp ground black pepper
-1/4 cup nonfat plain yogurt

Salad
-Zest and juice of 1 small orange
-Zest and juice of 1 large lime
-1 large shallot, quartered
-2 tsp olive oil
-1/2 tsp salt
-1/4 tsp ground black pepper
-1/4 tsp mild chili powder
-1 lb raw baby spinach

-Heat oven to 400'F. Puree salad ingredients except spinach in blender. Pulse bread, nuts parsley and garlic powder in food processor until nuts are roughly chopped; pour onto waxed paper. Season salmon with salt and pepper. coat tops with yogurt; press into breadcrumbs. Place breadcrumb-side up on baking sheet lined with aluminum foil. Bake until fish is no longer translucent in center, 15 minutes. Divide spinach among 4 plates; top each with 2 tbsp dressing and 1 fillet.
400 calories, 21 g fat per serving
(recipe from self.com)

Dee's Yummy Vegan Tacos

Dee's Yummy Vegetarian Tacos

What you will need:
~Blue Corn Tortillas (These are my favs. but you can use regular corn tortillas)
~Extra Virgin Cold Pressed Olive Oil
~Fresh Organic Basil
~Roma Tomatoes
~Fresh Peeled Garlic
~Garlic press
~Daiya Vegan Cheese Italian Shredded (You can find this at Whole Foods)

How to prepare:
~Heat Blue Corn Tortilla in pan, flip
~while in pan, spread olive oil evenly on blue corn tortilla on one side
~Press garlic and spread evenly lapping olive oil
~Spread Daiya vegan cheese italian shredded cheese evenly (make sure cheese melts)
~place basil leaves on daiya vegan cheese evenly

~Cut roma tomato and place over basil leaves
Quick and Yummy!! :-D