Chicken Taco Salad by Bon

My mom loves my chicken taco salad, even without the tacos or chips. I make my own taco seasoning to keep down the sodium level.

Stuffed Green Peppers (crockpot) by Lori Early Bristol

We typically eat only 1/2 of a pepper for a meal since it's so filling, The Nutritional Data for 1/2 pepper is as follows: Calories 212, Fat 3g, Carbs 32, Protien 15g, Sodium 373mg

Crockpot Chicken Noodle Soup by Lori Early Bristol

Homemade Chicken Noodle Soup in the crockpot

Dry Rub by John Greenler

I use this rub for fish, Chicken, Pork and Beef.

Stuffed Chicken With Eggplant by Galina R. Gibson

I love to cook with fresh foods! Even if I'm going to roast it in the pan, chicken is one of the best meats! I experiment all the time with mixing and matching fresh veggies that compliment the taste of chicken.

Chicken, black beans, brown rice by Jeane Davidson

SALT SUBSTITUTE by vic

USE SPARINGLY UNLESS YOU LIKE REALLY SALTY TASTING FOOD.

Fish Tacos with Diablo Sauce by Cindy McNamara

I prefer my fish tacos with sauteed not deep fried fish. The key for this recipe is the sauce, which can be as hot or mild as you prefer. I'd rate this particular version as a 5 out of 10 on the heat scale. Sometimes I like to add a bit of chopped mango and jicama to my Pico to use as a salsa for fish or chicken dishes.

Authentic Mexican Enchiladas by Spicie Foodie

An authentic enchiladas recipe, you can read more background information on my blog.

Beef Pepper and Mushroom Barley by Spicie Foodie

It seems some people are turned off by barley because they think it's only good in soup, but that is not the only way to prepare it (in fact I have yet to try barley soup). I tried Barley for the first time only a couple years ago and quickly became a favorite in my home, I really liked the nutty taste to it and that it was a great…

Grilled Scallop Tacos with Mango Peach Chile Sauce by Melanie Yunk