And---not to be too picky---not salads or soups! I have gazillion variations of those.

But now that it's soooo hot, we are definitely not up for hearty, heavy hot food. I've been searching for main-dish/entree kinds of recipes. Seems like there would be a cookbook---but everything I find seems to be all about salads. That's great, but I'm trying for a change-up.....

Seviche Style Shrimp and Avocado Tacos

Yield:  6 servings (serving size: 2 tacos)

Look for cooked, peeled shrimp at the seafood counter; or quickly thaw frozen cooked, peeled shrimp in a colander under cold running water. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.  Try this recipe with cooked scallops, crab, or fish.

3 limes

1 cup chopped seeded tomato

1 cup diced peeled avocado (about 1 avocado)

1/2 cup chopped fresh cilantro

3/4 teaspoon salt

1/4 teaspoon black pepper

3 garlic cloves, minced

1 pound cooked peeled medium shrimp

12 (6-inch) corn tortillas

sour cream garnish (optional)

Finely grate rind from limes to measure 1 tablespoon; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for at least 15 minutes, stirring occasionally.

Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately with sour cream.

CALORIES 261 (27% from fat); FAT 7.8g (sat 1.3g,mono 3.8g,poly 1.8g); IRON 3.1mg; CHOLESTEROL 115mg; CALCIUM 114mg; CARBOHYDRATE 30.3g; SODIUM 498mg; PROTEIN 19.5g; FIBER 5g

Cooking Light, JULY 2005

IDEAS/NOTES:

May add ¼ cup chopped red onion and 1/8 cup minced jalapenos.

May serve with tortilla chips instead of tortillas.

Serve with fresh fruit salad?mango, kiwi and grapes.

Antipasto Chicken Sandwich

 To speed preparation, purchase roasted chicken breasts and shred the meat. Prepare this sandwich the morning of your picnic, and wrap it tightly in foil.

 1 (10-ounce) loaf round focaccia, cut in half horizontally

2 tablespoons olive paste or tapanade

2 cups shredded roasted skinless, boneless chicken breast

1/2 cup coarsely chopped drained marinated artichoke hearts

1/2 cup chopped drained oil-packed sun-dried tomato halves

1/2 cup coarsely chopped bottled roasted red bell peppers

2 ounces thinly sliced prosciutto

1/2 cup (2 ounces) shredded fontina cheese

 Spread bottom half of focaccia with olive paste. Arrange chicken on top of paste. Arrange artichokes, tomatoes, peppers, and prosciutto over chicken. Sprinkle with cheese. Top with top half of focaccia; press gently.

Heat a large nonstick skillet over medium heat. Add sandwich to pan. Place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook 2 minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking). Cut into 4 wedges.

 Yield: 4 servings (serving size: 1 wedge)

 CALORIES 447(29% from fat); FAT 14.5g (sat 5g,mono 4.2g,poly 2.1g); PROTEIN 36.8g; CHOLESTEROL 89mg; CALCIUM 156mg; SODIUM 986mg; FIBER 3.8g; IRON 3.6mg; CARBOHYDRATE 42.1g

Cooking Light, AUGUST 2005

 NOTES:

Best if panini grilled, heated through so the cheese melts and ingredients are warmed. I'd definitely make again.

 This sandwich is AWESOME!!! It looks and smells as good as you would get in Panera only much healthier. Everyone I made it for loved it!

 I made these sandwiches as a lunch for our boat guests this weekend, and everyone just loved them! I made them early in the morning and they kept perfectly in the foil until we were ready for lunch. These were remarkably easy to prepare, considering the number of ingredients. I will definitely be making these again!