Mango Sorbet - 1 serving (Dessert)

Ingredients

2 Whole mangoes, peeled and put removed
1/2 Cup fructose
4 Cups ice

Instruction

1. Add all ingredients into the Pitcher and secure lid with cap.

2. Press ON button. Set timer for 1 minute. Run at speed 8 until blended. To prevent mixture from melting, do not over-mix. Serve or place in the freezer

Steamed Mussels in Tomato-Fennel Broth - 6 servings (Dinner)

Ingredients

2 Tablespoon olive oil.
1 Medium white onion, finely chopped.
2 Shallots, minced.
1/2 Medium fennel bulb, trimmed and thinly sliced.
1 Cup dry white wine.
1 Can (28 ounces) Plum tomatoes. Coarsely chopped, juice reserved.
2 Saffron Threads. Freshly ground black pepper.
3 Pound mussels, scrubbed, debeared, and rinsed.
1/2 Cup chopped fresh flat-leaf parsley.

Instruction

1. Heat the olive oil in a large soup pot over medium heat. Add the onion, shallots, and fennel and saute until softened, 10 to 15 minutes

2. Ad the wine and tomatoes and their juice, bring to a boil, then lower the heat and simmer, partially covered, for 15 minutes. Add the saffron and pepper to taste and simmer an additional 10 minutes. (The broth can be prepared up to this point and refrigerated for up to 1 week, or frozen for up to 1 month).

3. Return the broth to a boil over high heat. Add the mussels parsley, cover reduce the heat to medium, and let the mussels steam until they open, about 5 minutes. (Discard any that do not open.)

4. Spoon the mussels and broth into large soup bowls and serve at once.

Red Wine & Oregano Beep Kabobs - 4 servings (Dinner)

Ingredients

1/4 Cup dry red wine
1/4 Cup finely chopped fresh parsley
2 Tablespoons Worcestershire sauce
1 Tablespoon reduced-sodium soy sauce
1 Teaspoon dried oregano
3 Clove garlic, minced
1/2 Teaspoon salt (optional)
1/2 Teaspoon black pepper
3/4 Pound boneless beef top sirloin steak, cut into 16 (1-inch) pieces
16 Whole mushrooms (about 8 ounces total)
1 Medium red onion, cut in eighths and layers separated

Instruction

1. Combine wine, parsley, Worcestershire sauce, soy sauce, oregano, garlic, salt, if desired, and pepper in small bowl; stir until well blended. Place steak, mushrooms and onion in large resealable food storage bag. Add wine mixture; toss. Seal and marinate into the refrigerator 1 hour, turning frequently.

2. Soak four (12-inch) or eight (6-inch) bamboo skewers in water for 20 minutes to prevent burning.

3. Preheat broiler. Alternate beef, mushrooms and two layers of onion on skewers.

4. Coat broiler rack with nonstick cooking spray. Arrange skewers on broiler rack; brush with marinade. Broil 4 to 6 inches from heat source 8 to 10 minutes, turning occasionally.

Texas-Style Barbecued Brisket - 12 servings (Dinner)

Ingredients

3 Tablespoons Worcestershire sauce
2 Cloves garlic, minced
1 Tablespoon chili powder
1 Teaspoon celery salt
1 Teaspoon black pepper
1 Teaspoon liquid smoke
1 Beef brisket (3 to 4 pounds), trimmed
2 bay leaves
Barbecue Sauce (Recipe below)

Instruction For Slow Cook

1. Combine Worcestershire sauce, garlic, chili powder, celery salt, pepper and liquid smoke in small bowl. Spread mixture on all sides of beef. Place beef in large resealable food storage bag; seal bag. Refrigerate 24 hours.

2. Place beef, marinade and bay leaves in slow cooker, cutting meat in half to fit, if necessary. Cover; cook on LOW 7 hours. Meanwhile, prepare Barbecue Sauce.

3. Remove beef from slow cooker and pour juices into 2-cup measure; let stand 5 minutes. Skim fat from juices Remove and discard bay leaves. Stir 1 cup juices into Barbecue Sauce. Discard remaining juices.

4. Return beef and sauce mixture to slow cooker. Cover; cook on LOW 1 hour or until meat is fork-tender. Remove beef to cutting board. Cut across grain into 1/4 inch thick slices. Serve with Barbecue Sauce.

Recipe for Barbecue Sauce

2 Tablespoons vegetable oil

1 Onion, chopped

2 Cloves garlic, minced

1 Cup ketchup

1/2 Cup molasses

1/4 Cup cider vinegar

2 Teaspoons chili powder

1/2 Teaspoon dry mustard

Instruction

1. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir until onion is tender.

2. Add remaining ingredients. Simmer over medium heat 5 minutes.

Garlic Bread and Salmon Salad - 4 servings (Lunch or Dinner)

Ingredients

2 Slices day-old light whole wheat bread
1 Clove garlic, cut in half
7-1/2 Ounces canned, pouch or cooked salmon, flaked
1/2 Cup chopped green onions, green parts only
1 Cup cherry or grape tomatoes, halved
1 Teaspoon olive oil
5 Teaspoons white wine vinegar
1 Tablespoon tomato juice
1/4 Teaspoon salt
1/4 Teaspoon black pepper
2 Tablespoons minced fresh basil

Instruction

1. Preheat broiler. Set rack 3 to 4 inches from heat. Rub one side of each bread slice with garlic. Discard garlic. Set bread, garlic slide up, on broiler rack. Broil 20 to 30 seconds or until lightly browned; watch carefully and remove when done to avoid burning.

2. Set bread aside. When cool enough to handle, cut into 1-inch pieces.

3. Combine salmon, green onions and tomatoes in large serving bowl. Combine oil vinegar, tomato juice, salt and pepper in cup. Pour over salmon mixture. Add garlic bread cubes and toss again. Sprinkle with basil.

Sunset Berry - 2 servings (Drink)

Ingredients

1 Cup Strawberries, hulled
1 Orange, peeled
1/2 Lime, peeled

Instruction

Blend together for 5 minutes and serve

Red Orange Juice - 2 servings (Drink)

Ingredients

1 Orange, peeled
1 Apple
1/2 Cup Raspberries
1/2 Cup Strawberries, hulled

Instruction

Blend together for 5 minutes and serve

Immunity Boost Juice - 3 servings (Drink)

Ingredients

1 grapefruit, peeled
2 oranges, peeled
1/2 cup blackberries
Juice grapefruit, oranges and blackberries.

Instruction

Blend together for 5 minutes and it should be ready to serve