the ENDLESS ONLINE COOKBOOK

• 1 pound cooked and peeled shrimp
• Juice of 1 lime
• 3 tomatoes, chopped
• 1 cup seeded and chopped cucumber
• 1 ripe avocado, peeled and cube
• 1 tablespoon chili sauce
• 2 tablespoons chopped cilantro
• 2/3 cup non-fat sour cream
• 4 cups spinach leaves

1. Place shrimp and lime juice in bowl and let marinate
2. Add avocado, tomatos and cucumbers to shrimp and toss
3. Mix chili sauce, cilantro and sour cream in a separate bowl
4. Toss shrimp mixture with dressing
5. Arrange spinach leaves on plate and place shrimp salad over the spinach.

• 4 boneless, skinless chicken breasts, grilled and diced
• 1 pound whole wheat pasta (elbow, spiral, or any .
  small pasta style)
• 1 medium red bell pepper
• 1 small red onion, diced
• 1/2 cup sliced olives
• 1 cup diced low-fat mozzarella cheese
• 1/2 cup balsamic vinegar
• 1/3 cup olive oil
• 2 tablespoons fresh rosemary
• 1-2 cloves fresh garlic, mashed
• 1 tablespoon chopped fresh basil

1. Combine the chicken, pasta, onion, olives and bell pepper. Set aside.
2. Mix the vinegar, oil, rosemary, garlic and basil, pour over the chicken mixture and add the cheese.
3.To serve hot serve immediately, to serve chilled; refrigerate for 4 or more hours.

• 1/2 large cantaloupe, seeded and diced
• 1/2 large honeydew, seeded and diced
• 1 cup fresh strawberries sliced
• 1/2 cup fresh blueberries
• 1/2 cup fresh cherries
• 1 cup diced fresh pineapple

1. combine and serve chilled with a yogurt dressing or dip.

• 2 cans (6 1/2-oz each) albacore tuna, drained,
• 1 1/2 tablespoons fresh lime juice, (juice of 1 lime)
• 1 can (2 1/4-ounce) sliced ripe olives, drained,
• 1 14 ounce can artichoke hearts, drained, quartered
• 2 cups cooked brown rice (very soft)
• 1/2 cup non-fat mayonnaise
• 2 teaspoons dried dill weed

1. Flake tuna with a fork.
2. Mix in the mayo, lime juice, brown rice and dill weed until combined. Fold in the sliced olives and artichokes.
3. Serve on a bed of romaine lettuce with a wedge of lime (optional).

• 2 [6 ounce] cans Albacore tuna, drained
• 1/4 cup fat free mayonnaise
• 3 tablespoons Dijon mustard
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped cucumber
• 1/2 teaspoon garlic powder

Mix all ingredients in large bowl. Serve immediately or refrigerate for up to 5 days.

• 3/4 cup fake crab
• 2 cups spinach leaves
• 1/4 cup chopped bell pepper
• 1/4 cup peas
• 1/2 tomato, chopped
• 1/4 cup cucumber, chopped
• 3 tablespoons low-fat vinaigrette dressing

Toss all ingredients together and enjoy.

• 2 cups sodium free vegetable stock
• 1 cup bulgar
• 1/2 cup chopped green onions
• 1 English cucumber, peeled, seeded, chopped
• 1 tomato, chopped
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped mint leaves
• juice of 1 large lemon
• 2 tablespoon olive oil

1. Bring vegetable stock to a boil and pour over bulgar. Cover and allow to sit 30 minutes.
2. Mix in cucumber, tomato, green onions, parsley and mint.
3. Whisk together lemon juice and olive oil in a small bowl. Toss with bulgar.
4. Serve either hot or cold.

• 1 16 ounce can chickpeas (garbonzo beans), drained
• 1 red bell pepper, chopped
• 1 celery heart, chopped *
• 1/4 cup red onion, chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh savory, chopped
• 2 tablespoons low-fat cream cheese
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon black pepper

1. Combine all ingredients in bowl and mix well.
2. Serve Chilled.

*Celery hearts are the small leafy stalks found in the middle of the whole stalk. They contain twice the flavor and tenderness.

• 4 cups vegetable broth, sodium free
• 3 tablespoons olive oil
• 2 cups couscous
• 1/4 teaspoon saffron threads
• 1 teaspoon ginger, chopped
• 1 cup chopped carrot
• 1/2 cup chopped green onions
• 4 tbl chopped parsley
• juice of 1 large lemon
• 1/4 cup slivered almonds
• 1/4 cup currants

1. Bring vegetable stock to a boil and pour over couscous. Cover and allow to sit for ten minutes. Fluff the couscous with a fork.
2. Heat olive oil in a shallow saucepan . Add garlic, ginger, saffron, and carrot and saute until tender, about 5 minutes. Remove from heat and toss with couscous.
3. Add green onions, parsley, almonds, currants, and lemon to couscous.
4. Serve cold.