Pineapple Pork Tacos

Ingredients:
1 Chipotle Chile Plus 2 Tbsp. Sauces (From 1 Can Chiles in Adobo)
3 Tbsp Honey
2 Cloves Garlic (crushed with a press)
½ Small Pineapple (Peeled and Cut into ½ inch Thick Slices)
1lb. (3/4 inch thick) Boneless Pork Chops
½ Small White Onion (Sliced)
¼ Cup Chopped Fresh Cilantro Leaves
8 Corn Tortillas (Warmed)

Directions:
Preheat outdoor grill on medium. In blender, puree Chile, sauce, honey, garlic, half of pineapple slices, and ¼ teaspoon each salt and pepper. Pour 1/3 cup sauce into pie plate; pour remainder into small bowl for serving. Add pork to sauce in plate; turn to coat. Let stand. Grill onion and remaining pineapple 4 to 6 minutes, until tender, turning. Transfer to cutting board. Grill pork thinly coated with sauce, 6 to 8 minutes or until meat just loses its pink color, turning once. Chop onion and pineapple; place in bowl. Stir in cilantro and ¼ teaspoon each salt and pepper. Cut pork into chunks; place tortillas with pineapple mixture. Serve with reserved sauce.

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Jerk Chicken and Slaw

Ingredients:
3 Heads Trimmed and Sliced Baby Bok Choy
2 Cups Shredded Red Cabbage
½ Chopped Pineapple
2 tbsp Cider Vinegar
2 tsp Packed Brown Sugar
Slaw Mixture
2 tsp Flour
2 tsp Jerk Seasoning
4 Small Skinless, Boneless Chicken Breasts

Directions:
For Pineapple Slaw, in a bowl toss together 3 heads of trimmed and sliced baby Bok Choy with 2 cups shredded red cabbage and half a chopped pineapple. Combine 2 tablespoons cider vinegar and 2 teaspoons packed brown sugar. Toss with slaw mixture; set aside. In a large re-sealable plastic bag combine equal parts brown sugar, all-purpose flour, and jerk seasoning (about 2 teaspoons each.) Add 4 small, skinless, boneless chicken breasts; shake well to coat. Cook in a lightly greased skillet over medium heat for 3-4 minutes per side or until no pink remains (170 degrees F.) Serve over Pineapple Slaw.

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Soba Noodle Bowl

Ingredients:
2- 14 oz. Cans Reduced Sodium Chicken Broth
1 Cup Water
2 Skinless, Boneless Chicken Breasts
2 Thinly Sliced Carrots
6 oz. Soba Noodles
1 Sliced Jalapeño Pepper
2 Tbsp. Reduced Sodium Soy Sauce
8 oz. Fresh Sugar Snap Peas
Crushed Red Pepper
Snipped Fresh Parsley

Directions:
In a large saucepan, bring broth and 1 cup of water to a boil. Meanwhile, very thinly slice the chicken; halve any large snap peas. Add chicken, carrots, noodles, jalapeño, and soy sauce to boiling broth mixture. Cover and cook over medium heat for 7 minutes or until chicken is cooked through and noodles are tender. Add peas and cook, covered, 3 minutes more or until peas are just tender. Ladle into serving bowls. Sprinkle with crushed red pepper and parsley, if desired. Makes 4 servings.

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Artichoke Flatbread

Ingredients:
4 Whole Wheat Flat Breads
Olive Oil
6 Cups Fresh Spinach
6 oz Crumbled Garlic and Herb Goat Cheese
2- 6 oz. Jars Marinated Artichoke Hearts
1 Chopped Tomato

Directions:
Lightly brush both sides of 4 whole wheat flatbreads with olive oil. Grill directly over medium heat for 2 minutes to toast. Remove from grill. Divide 6 cups fresh spinach, 6 oz. crumbled garlic and herb goat cheese, 2 drained and chopped 6-oz. jars marinated artichoke hearts, and 1 chopped tomato among flatbreads. Grill about 2 minutes more or until bottoms are browned and toppings are heated through. Sprinkle with salt, pepper, and pizza seasoning.

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Salmon Burgers

Ingredients:

1 lb Fresh Salmon Filet (Skinned)
¾ cup Panko (Japanese Style Bread Crumbs)
2 Green Onions (Thinly Sliced)
2 Tbsp Snipped Fresh Cilantro
2 Tsp Grated Fresh Ginger
1 Clove Garlic (Minced)

2 Eggs (Lightly Beaten)
2 Tbsp Reduced Sodium Soy Sauce
1 Tbsp Lemon Juice
2 Tbsp Vegetable Oil
Wheat Sandwich Buns & Leafy Lettuce

Directions:

Rinse salmon and pat dry; cut into 1 inch chunks. Place salmon in food processor; cover. Pulse 7 times to coarsely grind (do not over process.) Set aside. In bowl combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, and lemon juice. Stir in salmon. Line a tray with parchment paper or foil. Divide salmon into 4 (2/3- cup) mounds on the tray. Shape into 1 inch thick patties. Cover with plastic wrap; refrigerate at least 30 min or up to 8 hours (mixture will be easier to handle after chilling.) Heat oil in large skillet over medium-high heat. Add salmon patties. Cook 4-5 minutes per side or until cooked through (160 deg.) Serve on buns with lettuce.

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"Legal Weed" is Now Banned

BATON ROUGE, La. (AP) - An herbal mixture called "synthetic marijuana" because it gives a marijuana-like high when smoked is being banned in Louisiana.

For more information on this story, please click on the link below.

http://www.klfy.com/Global/story.asp?S=12713138

Choose This NOT That

For more information regarding avocados, visit http://www.avacado.org/

For a list of recipes, visit www.avacadorecipes.net