2 lbs. skinless chicken breasts (boneless) cut into 24 small pieces (1 1/2 inches in small)
1 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 tsp. chopped fresh rosemary
1 clove garlic, grated
1/4 tsp. red pepper flakes
I use Kosher salt
4 oz. fontina cheese, cut up into 24 cubes
24 thin slices prosciutto ( 6 oz.)
1 pint grape tomatoes

1. Preheat a grill to medium high and brush the grates with vegetable oil. Toss the chicken with olive oil, vinegar, rosemary, garlic, red pepper flakes and a pinch of salt in a large bowl. Place a cheese cube on a piece of chicken and wrap tightly with a slice of prosciutto. Repeat with the remaining items.
2. Thread the chicken bundles onto 10 inch skewers along with the tomatoes. Grill the kebabs, covered, turning occasionally, until prosciutto is crisp and the chicken is cooked through, about 10 minutes.

Makes: 8 Servings
Prep: 20 Min.
Cook: 20 Min.

8 oz. fresh button mushrooms
1 Tbsp. canola oil or what you use.
1/2 lbs. lean ground beef
1/2 tsp. each: thyme, oregano, ground mustard, salt and pepper.
1/4 tsp. dried minced garlic
1/4 tsp. dried minced onion
1 ball prepared pizza dough
1/3 cup tomato sauce
1/3 cup barbecue sauce
1 1/2 cups shredded part-skim mozzarella-cheddar blend, or get one of each cheese you like on your pizza.
1 plum tomato, seeded and diced
1/2 small red onion, thinly sliced
1/2 cup shredded lettuce
1/4 cup light mayonnaise
2 tbsp. yellow mustard

1. Chopped the mushrooms up or use your food processor to get finely chopped mushrooms. Heat oil in a large over medium-high heat. Add mushrooms, ground beef and seasonings. Cook for about 10 minutes, until brown.
2. Preheat oven until 450 degree. Roll the pizza dough on a lightly floured surface, into an 18×12-inch rectangle; transfer to a parchment-lined baking sheet.
3. Mix together, tomato and barbecue sauce; spread over the dough. Sprinkle cheese over the sauce; top with mushroom mixture, tomatoes and red onion. Bake for 20 to 25 minutes until golden. Sir together mayo and mustard; drizzle over the pizza and top with lettuce. Enjoy!!

 
Makes: 12 Tacos Prep: 45 Min.

2 Tbsp. vegetable oil
1 cup diced onions
1 Tsp. minced garlic
1 pound ( about 1 1/2 cups) Mushroom-Meat Blend Recipe (see Make-Ahead)
1 Tbsp. chili powder
1 Tbsp. chopped fresh cilantro
1 Tsp. salt
12 fresh corn tortillas (warm)
1 cup shredded green cabbage or Iceberg or Romaine lettuces, your choice.
1/2 cup salsa of your choice
1 avocado, cut into 12 slices
6 oz. grated Monterey Jack cheese or Cotija cheese
12 cilantro sprigs for garnish
Freshly ground black pepper, to taste
Line juice, to taste (2 tbsp.)

1. Heat a large sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt. Sauté the onions until golden brown, then add garlic. Sir in Mushroom-Meat Blend and chili powder. Sauté 2 to 3 minutes until the flavors meld, and warm throughout. Sir in the cilantro and adjust the seasonings with salt, pepper and line juice. Keep warm.
2. To assemble, place 1 tablespoon of shredded cabbage on a warm tortilla. Top with 2 tablespoons of meat mixture. Top with a heap of salsa, slice of avocado, some cheese, lime juice and sprig of cilantro. Serve immediately. Enjoy!!