Leafy Avocado and Leek Salad

2 tbsp extra virgin olive oil
1 tbsp grated lime or lemon zest
2 tbsp lime or lemon juice
1/4 tsp each salt and pepper
6 cups chopped leaf lettuce
1 avocado, peeled and cubed
2/3 cup leef sliced thinly

In a salad bowl, whisk oil, lime zest and juice, salt and pepper.
Add lettuce, avocado and leeks.
Toss to coat.

Makes 4 servings.

Endive Salad with Radishes

6 cup sliced endive, romaine lettuce or escarole
1/2 cup thinly sliced Spanish or other sweet onion
8 radishes, thinly sliced
3 tbsp extra-virgin olive oil
4 tsp sherry vinegar
1/4 tsp each salt and pepper

Place endive, onion and radishes in salad bowl.
(Make-ahead: Cover with damp towel then plastic wrap;
refrigerate for up to 4 hours)
Whisk together oil, vinegar, salt and pepper;
pour over salad and toss to cat.

Makes 6 to 8 servings.

Stuffed Pork Tenderloin

1 Pork Tenderloin (about 12 oz/375 g)
2 tbsp grated parmesan cheese
2 tbsp minced fresh parsley
1/4 tsp each salt and pepper
1/3 cup minced drained oil-packed sun-dried tomatoes

Cut pork lenghtwise almost but not all the way through;open like a book. Sprinkle with parmesan cheese, parsley, salt and pepper. Sprinkle sun-dried tomatoes down centre. Fold pork over filling; secure with toothpicks.
Place on greased grill over medium-high heat; close lid andgrill, turning occasionally, until just a hint of pink remainsinside, about 18 minutes. Transfer to cutting board; tent withfoil and let stand for 5 minutes. Remove toothpicks and slice.

Makes 2 to 4 servings.

Here's a great and easy healthy recipe.

Easy Tomato Chicken

2 tbsp olive or canola oil
12 to 16 ounces of skinless boneless chicken breast halves, cut into 1-inch strips
1 can tomato sauce
1/2 cup low-fat/part-skim mozzarella cheese

Heat oil in large pan.
Place chicken breast strips in pan and cook 3-5 minutes on each side to brown.
Spray a baking dish with cooking spray.
Pour half of the tomato sauce into the bottom of the dish.
Place chicken on top.
Pour remaining sauce over chicken.
Bake at 325 degrees for 25-30 minutes, or until chicken is done.
Sprinkle cheese over chicken and cook an additional 5 minutes.
Serve with breadsticks and salad.

Notes: This is quick prep -- great for weeknights! It's also great for kids.
Number of Servings: 3-4