For Sauce

• 3 Chile Ancho (dried and mild)
• 6 California Chiles (died and mild)
• 2 garlic cloves
• 1 tsp of cumin
• 1 tsp of salt
• 1 tsp of black pepper
• 1 small yellow onion
• 4 cups of chicken stock

Shredded Chicken:

• 4 tbsp of olive oil
• 2 dozen corn tortillas
• 1 lbs of chicken breast
• � c. of non fat greek yogurt (instead of cream)
• 7 oz of cotija Mexican white cheese
• 1 small yellow onion diced

Boil chicken breast over medium-low for about an hour.  Sure be shreddable. Drain chicken broth and use for sauce.  Add yogurt and shred add a pinch of sea salt and black pepper.  Set aside.

Putting the Enchiladas together:

Soak the chile podos for 4 hours or more, or place in a small sauce pan and boil them for 20 mins.  Add 3 cups of chicken stock and all prior ingredients and cook in a medium sauce pan for 30 minutes. Place into blender and puree.

Dice up onion super small and place into a small bowl.  Crubble Cotija Cheese and place in small bowl.

Light coat a iron skillet or non stick pan with olive oil and place on medium hight. Cook for about a minutes on each side (making sure they soft and moldable without breaking).  Set aside.

Place first tortillas in sauce puree and place on cooking sheet.   Fill tortilla with shredded chicken, onion, and sprinkle with the cotija cheese and away from you. Repeat until pan is full.  Place in oven on 375 degree and bake for 25 minutes.  Then serve.   Makes 12 servings. Enjoy the Medina�s recipe.

For those Seattle days when you want soup. Thanks, Audrey

Prep time is 40 minutes, which includes 30 minutes of cooking halibut.

• 4 cups water
• 2 onions
• 1 clove garlic
• 2 14-oz cans diced tomatoes (and juice)
• 2 stalks celery
• 2 carrots
• 1 bay leaf
• 1/4 tea fennel seed
• 1 tea pepper
• 1/2 tea thyme
• 1/4 tea saffron
• 2 T minced parsley
• 2 tea salt
• 1/2 tea savory
• 2 lbs fresh fish (large chunks of halibut, sole, haddock, etc)
• 2 T lemon juice

Put all ingredients except fish and lemon juice in a large soup pot. Bring to boil and simmer with lid on. After a while, put on Med-high and when almost boiling, add fish and lemon juice. Cover and simmer for 30 minutes.

Prep time is 15mins. Mariate tilapia ahead of time.

• 2 fillets of Tilapia (Marinated in Lime juice for 6 hrs.) then cubed
• � lbs. of Imitation Crab
• � lbs. of Cooked Shrimp
• 1 medium purple onion diced
• 3 Roma tomatoes, diced
• 2 jalepeno peppers, seeded and chopped finely
• 1 handful of cilantro, diced
• Juice of 2 limes
• 1 tsp of salt
• 12 white corn tortillas

Heat oven to 450, lay tortillas on a foiled baking sheet, spray with Pam and lightly salt.

Finely chop all ingredients and combine in a large bowl. The longer it sits in the refrigerator the better it tastes. You can serve with Tapatio Hot Sauce. (O calories per tap and supper delicious!)

Bake tortillas for about 3-5 minutes, watch carefully.

This serves 6-8 people. Depending on how hungry you are.

This is a refreshing summer meal.

One of my favorite recipes to prepare during this time of the year is Oat Cakes. They are quick and easy to make, and taste great while working or working out!

• 1/2 cup Oatmeal (or 1/3 cup oat bran)
• 1/4 cup Apple Sauce
• 1/8 teaspoon Cinnamon
• 5 large Egg Whites
• Nonfat cooking spray

Blend ingredients together. Spray a nonstick pan or griddle, and pour batter into 3 or 4 'cakes' - 3 will be moister and 4 will have a dryer consistency. Cook on medium/low for 3 minutes on each side. Yummy!!