Margaritas (Various Flavors)

Source: Cooking Light, May 2016

Grilled Buffalo Chicken Tacos

Source: Cooking Light, May 2016

Sheet Pan S'mores

Source: Cooking Light, July 2016

Bacon-Goat Cheese Jalapeño Poppers

Source: Cooking light, May 2016

Cajun Shrimp Linguine

Source: Cooking Light, May 2016

Saucy Chorizo and Egg Skillet

Source: Cooking Light, May 2016

BBQ Chicken Sandwiches

Source: Cooking Light, May 2016

Tomato Herb Butter

Source: Cooking Light, July 2016

Grilled Balsamic Chicken Salad

Source: Cooking Light, July 2016

Dilly Salmon Packets (with Asparagus)

Source: Cooking Light, July 2016

Steak and Tomato Panzanella

Source: Cooking Light, July 2016

Source: Cooking Light, July 2016

Snapper Fra Diavolo

Source: Cooking Light, July 2016

Open Faced Meatball Subs

Source: Cooking Light, July 2016
Note: Marinara sauce is from Snapper Fra Diavolo recipe

Creole Shrimp and Okra

Source: Cooking Light, May 2016
Made this with tomatoes and okra from my garden and loved it!!

The Perfect Lobster Roll

Source: Cooking Light, July 2016

Prawns Al Mojo de Ajo

Source: Cooking Light, May 2016

Tasty Tuna Tidbits

Source: Oxygen, July 2016

Lime Lifter

Source: Oxygen, July 2016

Asparagus Frittata

Source: Oxgen, December 2015

Cherry Granola Parfaits (in a jar)

Source: Oxygen, December 2015

Bejeweled Brussels Sprouts

Source: Oxygen, December 2015

Skinny Dark Chocolate Mocha Smoothie

Note: I added ice to mine. I can't imagine it being a smoothie without the ice.

Source: Oxygen, December 2015

Pasta Caprese (in a jar)

Source: Oxygen, February 2016

Instant Chicken Noodle Soup (in a jar)

Source: Oxygen, February 2016

Roasted Asparagus with Walnuts, Parmesan and Cherry Tomatos

Source: Cooking Light, August 2016

Serrano Ketchup

Source: Cooking Light, August 2016

Cashew Cream Pad Thai

Source: Cooking Light, August 2016

Easy Chicken Wonton Soup

Source: Cooking Light, August 2016

Fish Tacos with Sweet Pickle Sauce

Source: Cooking Light, August 2016

Fresh Corn Cakes with Summer Salsa

Source: Cooking Light, August 2016

Shrimp and Bean Burrito Bowl

Source: Cooking Light, August 2016

Fresh Corn and Potato Soup with Sautéed Shrimp

Source: Cooking Light, August 2016

Crispy Parmesan Chickpeas

• 2(15 ounce) cans chickpeas
• 1⁄2cup  parmesan cheese, grated
• 1 tablespoon  olive oil
• 1⁄2teaspoon  garlic powder
• 1⁄2teaspoon  kosher salt
• 1⁄4teaspoon  black pepper, freshly ground
• 1 pinch  cayenne pepper (optional)

1. Rinse the chickpeas under water, spread them out on paper towels and let dry for 15 minutes. Pat the chickpeas dry with additional towels, discard any loose skins.
2. Meanwhile, heat oven to 400 degrees.
3. In a large bowl, whisk together parmesan, oil, garlic powder, salt, pepper and cayenne, if using. Add the chickpeas and toss to coat.
4. Spread the chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 50 to 60 minutes.
5. Let cool completely on the baking sheet.
6. Source: http://www.food.com/recipe/crispy-parmesan-chickpeas-447641

Jalapeno Popper Grilled Corn Salad

Ingredients

1. 8 Ears of Corn (olive oil, salt, pepper)
2. 2 Jalapeños - seeds & stems removed, finely chopped
3. 1 Cup Chopped Cooked Bacon
4. 2 ounces Cream Cheese - softened
5. 1/4 Cup Sour Cream
6. 1 Cup Grated Cheddar Cheese
7. Salt/Pepper To Taste

Instructions

1. Prepare grill and briquets.
2. Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups)
3. Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.
4. Stir in shredded cheese, salt and pepper.

Source: http://wonkywonderful.com/jalapeno-popper-grilled-corn-salad-recipe/