Makes approximately 2 cups

Ingredients:

1 cup diced fresh pineapple
1 fresno pepper, stem and seeds removed, diced (you can also substitute a jalapeno)
1 medium avocado, pitted, skin removed and diced
1 teaspoon lime juice
1/4 teaspoon kosher salt
1 tablespoon fresh chopped cilantro

Directions:

1. Combine all ingredients together in a bowl. Cover and refrigerate for at least 1 hour. Serve.
Enjoy!

28.8 oz can whole tomatoes
6 oz. can pickled jalapenos, seeded (or about 6 large)
1 or 2 cloves garlic
1/2 tsp. lime juice
salt and pepper to taste

Puree garlic in food processor until minced. Follow with the remainder of the ingredients and process until fairly smooth. That's it!!!

Salmon or Tuna Muffins

1 tbsp. lemon juice
14.7 oz can salmon or 2 (6 1/2 to 7 oz.) cans tuna, drained & flaked
3/4 c. med. white sauce (homemade)
1/4 c plain ff yogurt (or you can use an egg)
1/2 c. chopped celery
2 T minced dried onions
3/4 c. cracker crumbs

Add lemon juice to salmon. Place cracker crumbs in bowl. Add white sauce, yogurt, celery, onion flakes, dash of pepper. Mix in salmon/lemon juice. Let sit in fridge to soften onions for approx. 30 minutes. Bake in greased muffin/cupcake pan. Bake 30 minutes in a preheated oven/350 degrees.

Usually get 8 or 9 muffins.

Chicken Muffins

2 tbsp lemon juice
2 (9.75 oz) canned white meat chicken (packed in water, well drained)
1 c med white sauce (approx)
1/4 c plain ff yogurt (or you can use an egg)
2/3 c chopped celery
2 T minced dried onions
1 1/3 c cracker crumbs.

Add lemon juice to chicken. Place cracker crumbs in bowl. Add white sauce, yogurt, celery, onion flakes, dash of pepper. Mix in chicken/lemon juice. Let sit in fridge to soften onions for approx. 30 minutes. Bake in greased muffin/cupcake pan. Bake 30 minutes in a preheated oven/350 degrees.

Usually get 12 muffins.

Shirley