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4 md Pepper green

1 c Onion chopped

1 T Garlic clove minced

1/4 t Thyme, ground

1 c Barley, dry

8 oz Tomato Sauce, canned

1 oz Cheddar Cheese

cut top and stem off the peppers. clean out seeds and inside ribs. chop onion into course cubes. cook the barley per box instructions. pre-heat an oven to 350 degrees. bring water to a boil in a pot big enough to hold the four peppers. add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft). stir fry the onions, garlic, and spices over medium heat for about 7 minutes. grate the cheddar cheese. stir in the barley, grated cheddar cheese and tomato sauce and mix well then remove from heat. Place peppers in an 8 inch glass pie dish. fill peppers with mixture, cover them with foil and bake in the oven for 25 to 30 minutes

3 tb Balsamic vinegar

ts Ground cumin 1/2 ts Ground corriander

Salt and pepper 1 lb Chicken breast

2 tb Oil

2 ts Sesame oil

3 tb Peanut or veg. oil

1/3 c Scallions; thinly sliced

3 c Lettuce

1/2 c Radishes; sliced

To make chicken salad combine cumin, corriander salt and pepper in small bowl. Flatten chicken. Sprinkle with spices and rub in. Cook chicken in oil for 6 minutes on each side. Remove. To make dressing, add vinegar, oils and scallions to skillet drippings and cook for 1 minute. Spread lettuce on large platter. Slice chicken into 1/2 inch strips and lay on top lettuce. Scatter radishes over salad. Pour warm dressing over it and serve.

4.00 x Chicken breasts; skinned,

-boned Lime; juice only 2.00 cl Garlic; crushed

x Black pepper; to taste 0.50 ts Cumin;

3.00 Scallions; chopped

1.00 md Red bell pepper;

1.00 md Yellow bell pepper;

1.00 md Green bell pepper;

8.00 x Whole-wheat tortillas;

1.00 tb Vegetable oil;

1.00 tb Water;

2.00 ts To 3 tsp jalapeno peppers;

-chopped fine x Salt; to taste x Fresh cilantro; chopped, to -taste 1.00 md Tomato; diced

x Salsa; to taste

421.00 x *cals

84.00 x *mg chol

3.00 x *gm dietary fiber

13.00 x *gm fat

508.00 x *mg sodium

Slice the chicken into chunks about 1/2 inch square. Place them in a large bowl. Squeeze the lime juice over chicken. Add the garlic, scallions, black pepper, and cumin, and toss to mix. Slice the bell peppers into strips and set aside. Wrap the tortillas in a thin, clean dishcloth, place them on an ovenproof plate, and put the plate in the oven. Warm the tortillas at the lowest setting on your oven while preparing the fajita mixture. Heat the oil and water in a large saucepan over medium heat and add the chicken, bell peppers, and jalapeno peppers. Add the greater amount of jalapeno if you like your food very spicy. Saute, stirring frequently, until the chicken and vegetables are cooked through, about 25 minutes. Add salt to taste. Spread a spoonful of the fajita mixture in a thick line in the middle of each tortilla. Top with cilantro, tomato, and salsa to taste. Roll up the tortillas and serve. Makes 4 servings of 2 fajitas each. NOTE: You can buy prepared salsa in the supermarket or you can make your own. See Mexican-Style Hot Sauce recipe. Source: The T-Factor Diet Book by Martin Katahn We made this for dinner, it was DELICIOUS! Instead of using the scallions we used a medium onion, sliced thin.