6 medium tomatoes, seeded and finely diced
1 red onion, finely chopped
2 garlic cloves, crushed
1 fresh green chile, seeded and finely chopped
1 tbsp fresh lime juice
2 tbsp olive oil
2 tbsp finely chopped cilantro
salt, black pepper

Combine tomatoes, onion, garlic, chile, lime juice, oil and cilantro. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavors to blend. Serve chilled or at room temperature.

Make salsa up to 1 day in advance. Cover and refrigerate. Serve over grilled fish, or use with whole wheat pita chips.
Makes Makes approx 12/3 cups

1/2 lbs. Mushrooms
1/2 yellow or sweet onion
2 cloves of garlic
Non-fat cream cheese
Non-fat milk

Directions
Sautee mushrooms onions and garlic in olive oil spray or approved margerine in non-stick sauce pat. Place tub of cream cheese in same pan. Melt cream cheese slowly adding non-fat milk to desired consistancy. Season with salt and white pepper. Serve immediatly over whole wheat pasta or spagetti squash.

1 TB tomato paste
1 cup tomato puree
1/8 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried thyme

Directions
Combine all in small saucepan and cook over low heat for 15 minutes, or until sauce thickens.