Sunday Meals

Huevos Rancheros
Prep Time: 5 minutes
Cooking Time: 15 minutes
Yields: 2 servings

Ingredients:
4 eggs
4 tortillas
1/2 cup cooked black beans
1/2 cup medium salsa

Possible Toppings
Grated cheddar cheese
Chopped scallions
Chopped parsley or cilantro
Tofu or almond milk cheese

Directions:
1.Heat tortillas in oven or toaster just until soft.
2.Warm salsa and black beans in a nonstick pan.
3.Move to one side. Crack eggs and cook 3-5 minutes to desired firmness.
4.Place two warm tortillas side-by-side on a warmed plate and slide eggs and half the salsa and beans onto the tortillas.
5.Repeat with remaining eggs.

Chicken Kabobs
Ingredients:
4 chicken breasts
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 medium vidalia onion
Cherry tomatoes (sixteen or so)
8 cloves of garlic (cooked if possible)

Prep:
Cut chicken into 1" pieces, onion into wedges (kept in 2-3 layer pieces), and bell pepper into 2" squares. Place all ingredients on each of the kabobs, alternating as desired. For added flavor, surround each piece of chicken with a clove of garlic and a wedge of onion, then continue with the rest of the vegetables until kabobs are full.

Cooking:
Cook on grill rotating a quarter turn every five minutes until chicken is done.

Variation: Use 2 yellow goose-neck squash and 2 zucchini squash instead of cherry tomatoes, or add whatever veggies you like.

Grilled Corn on the Cob (Husks on-oh so easy)
Peel back the husk without removing it from the corn cob.
Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel.
Fold husk back. Secure husk with kitchen twine.
Soak the corn in water for 1 to 3 hours before placing on the grill.
Place prepared corn on the grill directly over medium heat.
Cook 20 to 30 minutes, turning frequently throughout cooking time. Corn is done when it starts to steam.
When done, the husks will be charred but the corn inside the husks will be sweet and tender with a nice roasted flavor.

Pan-Fried Tilapia
Prep Time: 5 minutes
Cooking Time: 10 minutes
Yields: 2 servings

Ingredients:
2 8-ounce tilapia fillets
1/2 pound fresh shiitake mushrooms, sliced thin
3 stalks scallions, sliced small
1 teaspoon fresh sage (optional)
1 teaspoon grated lemon peel
5 teaspoons olive oil
Salt and pepper to taste

Directions:
1.In a skillet, heat oil and sage and cook fish 2-3 minutes on each side. Remove from pan.
2.Add shiitake mushrooms.
3.Cook for another 2 or 3 minutes.
4.Remove from heat, place mushrooms over fillets and sprinkle with lemon peel. Garnish with scallions. Serve and enjoy!

Quinoa Pilaf
Prep Time: 15 minutes
Cooking Time: 25 minutes
Yields: 5-7 servings

Ingredients:
2 cups quinoa, washed very well
1 small onion, diced
1 carrot, diced
1 ear of corn, shaved
1 tablespoon sesame or olive oil
1/2 bunch parsley, chopped finely
3 cups water
1/2 teaspoon sea salt
umeboshi vinegar (optional)

Directions:
1. Mix all ingredients together and serve.