Chicken Breast For Two Weeks

Chicken Burgers

Chicken Cacciatore

Turkey Burgers & Turkey Meatloaf

Chicken with Mushroom Sauce

Deluxe Turkey Burgers

Various Fish Dishes

Veggie Smothered Chicken

Coleslaw

Mexican Fritatta

Spinach Fritatta

Spicy Snax

Stuffed Pepper

Veggie Dishes

Creamy Chocolate Sauce

Healthy Barbequing

Sauce for Veggies

Chicken Breast For Two Weeks
Ingredients

Paprika, Salt, Pepper, Basil,Olive Oil, Butter, College Inn Chicken Broth, water
Large pkg. Chicken Breast (boneless) (Sam's Club, $11-$14) No stick skillet (large)

How To
1. Put in skillet: 1 tbsp. Olive oil
½ tsp. butter
sprinkle in paprika, salt/pepper, basil (or any you love)
2. Heat skillet on med hi and add as many breasts as will fit.
3. Sprinkle paprika, salt, pepper, basil on tops and begin cooking (move around frequently)
4. As chicken cooks, add a few drops of chicken broth to keep pan bottom wet.
5. 10 - 15 min, look to see if bottom of chicken is browned well and then turn over
6. Re sprinkle top with seasonings again...
7. Add chicken broth or water as the pan begins to dry up again.
8. Continue till chicken tests done (with a fork-thermometer)
9. Total time about 25 min for both sides (or so)
10.Now begin again with the remainder of the chicken.

Chicken will be done to perfection this way.
Now...
Slice chicken breasts on an angle and put ¼ breast in a baggie and freeze.
Chicken for 2 weeks!

Paprika, Salt, Pepper, Basil,Olive Oil, Butter, College Inn Chicken Broth, water
Large pkg. Chicken Breast (boneless) (Sam's Club, $11-$14)
No stick skillet (large)
How To
1. Put in skillet: 1 tbsp. Olive oil
½ tsp. butter
sprinkle in paprika, salt/pepper, basil (or any you love)
2. Heat skillet on med hi and add as many breasts as will fit.
3. Sprinkle paprika, salt, pepper, basil on tops and begin cooking (move around frequently)
4. As chicken cooks, add a few drops of chicken broth to keep pan bottom wet.
5. 10 - 15 min, look to see if bottom of chicken is browned well and then turn over
6. Re sprinkle top with seasonings again...
7. Add chicken broth or water as the pan begins to dry up again.
8. Continue till chicken tests done (with a fork-thermometer)
9. Total time about 25 min for both sides (or so)
10.Now begin again with the remainder of the chicken.

On Grill
1. Grill using a fork thermometer.
2. Done at medium well.

Chicken will be done to perfection this way.
Now....
Slice chicken breasts on an angle and put ¼ breast in a baggie and freeze.
Chicken for 2 weeks!

Chicken Cacciatore
Ingredients

3 lbs. chicken breast (cut into large, equal-sized chunks)
3 Tbsp. olive oil
1 medium onion, sliced
3 garlic cloves, chopped
16 oz. quartered artichoke hearts
2 28-oz. cans diced tomatoes with juice
1 cup mushrooms
1/4 cup red or white wine
Roughly 2 cups zucchini, broccoli, bell pepper, or any other desired veggies!
Crushed red pepper (to taste)
1 Tbsp. rosemary
1 Tbsp. oregano

How To

Step 1: Heat one tablespoon olive oil in large skillet. Sauté onion and garlic. Once tender, add artichokes, mushrooms, and other desired veggies. Add crushed red pepper, rosemary, and oregano. Slowly add wine in cycles, allowing the wine to absorb and evaporate in between. Once all wine has been used, remove mixture from the pan and reserve to the side.

Step 2: Heat remaining olive oil in large skillet. Add chicken in a single layer, browning each side. (YOU MAY GRILL THE CHICKEN IF YOU PREFER TO AVOID THE FRYING This is a much healthier option. )Do not "overcook" your chicken; it will continue to cook in the following steps. Add diced tomatoes and cover (about 15 minutes). Add sautéed vegetables from step 1 and stir until well incorporated.

Serves 9 people. Best over a bed of brown or wild rice with a green salad.

Nutrition Facts per serving...

Calories 354	Protein 51 g	Fat 8 g
Carbs 21 g	Fiber 8 g	Saturated Fat 2 g

Turkey Burgers or Salisbury Burgers
Ingredients

¾ lb. Ground turkey 2 tbsp red wine
¾ lb. Ground beef (or use all turkey) 1 ½ tsp Worstershire
1/3 cup dry bread crumbs ¼ tsp fresh ground pepper
2 large egg whites 1 10oz can French Onion Soup or 1 pak onion soup
1 8oz can tomato sauce Cooking Spray (olive oil) - Salt
- Paprika

How To
Mix meat: Make Sauce
1. Combine first 4 ingredients. 1. In large skillet, add onion soup mix/can
2. Add 1 of can of tomatoe sauce 2. Add 1 c water and bring to a boil
3. Add wine, worstershire, pepper. 3. Add more water if necessary as you sauté burgers.
4. Mix all together well, and form into large patties
5. Sprinkle patties with paprika
6. Grill patties on barbeque or under broiler til brown
(You do not have to cook burgers completely, just brown, set aside till ready to eat or freeze)
7. Add burgers to sauce and cover and simmer for 15 minutes, adding more water if it drys up.
8. Serve with...

• green beans
• cauliflower
• salad

Turkey Burgers and Turkey Meat Loaf

3 lbs of lean ground turkey
2 c salsa (your choice of type)
1 heaping tbsp. Mustard
½ cup finely chopped onion (optional)
1 small can (drained) stem & pieces mushrooms (adds bulk)
1 egg
1 tsp salt
pepper to taste
(Optional)
1 finely grated zucchini (adds moisture and vitamins – no taste)

Add all ingredients to large bowl. (no order specifically)
Mix thoroughly.
Form into burgers
(large for dinner 3 to 1 lb. Meat) and/or small 3 to pound)
Freeze individually or cook immediately and freeze.

TO COOK:
Preferably defrost before cooking but can be cooked frozen.
Grill outdoors.
George Forman Grill.
Sauté in skillet with olive oil.

TO MAKE INTO MEATLOAF:
Almost same ingredients
Add 2 cup of moistened bread crumbs
1 cup parmesan cheese
2 chopped garlic cloves
1 sm. Can tomato juice
soy sauce to taste
2 eggs instead of 1
1 whole large onion instead of half cup.(reserve ¼ cup for top)

Add all ingredients EXCEPT ½ c tomatoes juice(reserve)
Mix thoroughly and form into a loaf.
Spread top with remaining tomato juice
Sprinkle with reserved onions and soy sauce and some salsa.
Place in grease or foil lined pan.
Bake at 350 for 1 hour 30 minutes.
Baste frequently by adding water to pan as it bakes to make juice

London Broil for the Week
Ingredients

1 Large London Broil
½ tsp salt
2 tsp. Soy Sauce pepper to taste
3 tbsp. Lemon Juice
1 tsp paprika
1 tsp. Worstershire Sauce
1 clove garlic minced
1 tsp Mustard
½ onion minced
3 tbsp. Olive Oil

How To
Add all ingredients to a flat air tight container with a tight fitting lid.
Put in London Broil and marinate overnight.

Retain liquid for grilling
Using a fork thermometer, grill till rare at thickest part.
Remove from grill and slice as thin as possible.
Place 6 ozs. (about 8 slices) in a baggie.
Repeat till all wrapped and place in freezer.
(Warm before eating if you do not like rare meat.)

Chicken in Tomato-Vegetable Sauce
Ingredients
Yield 4 servings
1 tbsp. Olive oil
1 c sliced leek (about 1 large)
2 cloves garlic, mi ced
4 (4-ounce) slinned, boned chicken breasts halves, cut into thin strips
2 tsps. Dried Italian Seaonings (your choice)
1 (14 ½ ounce) can no salt added diced totatoes, undrained
1 medium zucchini, sliced
½ cup low sodium chicken broth
¼ cup dry white wine (or lemon juice)
¼ tsp. salt
¼ cup no salt added tomato paste
2 cups cooked long grain rice (cooked without salt or fat)
3 tbsp. Freshly grated parmesan cheese

How To
Heat oil in a large nonstick skillet over medium high heat. Add leek and garlic; sauté 3 minutes or until tender. Add chicken, and sauté 7 minutes or untl chicken is done. Stir in seasonings. Remove chicken from skillet, st aside, and keep warm.
Add tomato and next 4 ingredients to skillet; bring to a boil.
Stir in tomato paste; cover, reduce heat, and simmer 10 minutes.
Add chicken; cook until thoroughly heated.
Spoon chicken mixture evenly over ½ cup portions of rice. Sprinkle evenly with parmesan cheese. Garnish with basil sprigs, if desired. (may use dry basil)

Veggie Smothered Chicken

3 lg chicken br boned
2 tsp olive oil
2 lbs large whole mushrooms (fresh)
1 lg onion sliced
½ head of Italian broccoli (cut in 2 inch sections)
1 small tomato chopped very small
½ lemon cut in 2
Seasoned salt  ½ tsp
1 tsp pepper

Olive oil in lg deep skillet
Add sliced onions till clear and take out of pan
A all 2 lbs of mushrooms sliced very thick (3 cuts per muchroom) & saute till browned a bit take out of pan
Add broccoli and saute till soft as you like and take out of pan
Add tomato and saute till soft and take out of pan.
Add lg chicken breasts and keep turning till nice and browned and 90% cooked thru.
Add BACK IN all the other sauteed stuff and toss till combined and add a few drops of water to keep sauteing for 10 min.
Add salt and pepper.

Place Skillet on the Table and dig in.

This dinner provides protein,  3 full servings of veggies.  Low in fat, very low in CARBS.

Chicken with Mushroom Sauce
Ingredients
Yield 4 servings
1 teaspoon dried thyme
¼ teaspoon dried basil
1/8 teaspoon freshly ground pepper
4 (8 ounce) chicken breasts or legs or quarters
Cooking Spray
1/3 c dry white wine (or white vinegar)
1/3 c low sodium chicken broth
2/3 c sliced fresh mushrooms
¼ c shredded carrot
2 tablespoons all purpose flour
3 tablespoons water
2 tablespoons fat free sour cream (or light)

How To
Combine: first 3 ingredients; sprinkle evenly over chicken. Coat a nonstick skillet with cooking spray; place over medium hat until hot. Add chicken: cook 2 minutes on each side or until browned.

Add white wine (or white vinegar) and broth to chicken; cover, reduce heat and simmer 20 minutes. Add mushrooms and carrot; cover and simmer 10 minutes. Transfer chicken to a dish; set aside, and keep warm. Combine flour and cold water and stir well. Add to broth mixture in skillet; cook over medium heat, stirring constantly, until thickened. Stir in sour cream. Spoon over warm chicken. Serve over rice, pasta or just serve plain.

Per Serving:
Calories 203 Fiber 0.5 g
Fat 6.2 g Cholesterol 108 mg
Protein 28.9 Sodium 133 mg
Carbohydrate 5.7g

Deluxe Turkey Burgers
Ingredients
Prep Time 13 minutes
Cook Time 10 minutes

1 ½ lbs. Ground turkey
1 ½ c. frozen chopped spinach (uncooked-defrosted)
(may use water cress instead of spinach)
½ small minced raw onion (optional)
¼ c. plain lo fat yogurt (or ½ c milk)
1 tsp. cracked pepper (less if preferred)
¾ tsp. salt
¾ tsp. Worstershire sauce
½ tsp. mustard (optional)
½ tsp. olive oil (optional)
paprika
6 small leaves of lettuce crisp (optional)
6 whole wheat hamburger buns (onion bun work well here)
6 slices tomato
6 slices (Saxony Foods) Veggie Slices (soy cheese, any flavor) (optional)

How To
Heat grill to High
Combine first 7 ingredients in a bowl and mix well by hand. Divide mixture into 6 large loosely packed balls. Flatten slightly to produce 6 burgers about 1 inch or more thick. Using a food mister with olive oil, spray tops of patties and sprinkle with paprika to color patties. (may choose other seasoning)
Wipe or spray grill with cooking oil to coat. Place burgers on grill. Grill each side about 5 minutes. Test with "fork thermometer" for doneness. If using veggie cheese- place on top for 1 minute
Line bottom half of bun with tomato, (watercress leaf if using) leaf of lettuce, add burger and place top of bun on burger.(may warm bun for flavor)
Yield: 6 burgers

A Selection of Tasty Fish Dishes...

Baked Perch Fillet

Ingredients
• 2 pounds Perch fillet
• 2 12 oz. cans Italian Style Stewed Tomatoes
• 1 medium onion (diced)
• ½ cup chopped celery
• 1 clove garlic (chopped)

How To
Place perch fillets in a glass-baking dish. Sauté onion, celery, and garlic. Add mixture to tomatoes then pour over the fish fillets. Bake in oven at 320 degrees for 15 minutes. Three minutes before removing fish from oven add thin layer of shredded Parmesan cheese to the top of fish and tomatoes and return to the oven long enough for the cheese to brown.

Grilled Salmon with Orange and Mint (Healthy)

• 8-6 oz. Salmon Fillets (skin on)
• 12 Navel Oranges
• ¼ cup Red Onion (chopped finely)
• 4 Radishes (sliced thin)
• 1 tsp. Salt
• ½ tsp. Red Pepper (crushed)
• 2 tbsp. Vegetable Oil or Olive Oil
• ½ cup Fresh Mint (minced)

How To
Heat grill. Peel oranges removing all white pith and cut orange along the membranes allowing section and juice to fall into bowl. Stir in red onions, radishes, salt (1/2 tsp), and red pepper (1/4 tsp.). Cover and store at room temperature.

Brush vegetable or olive oil over rack. Brush Salmon fillets with oil and season with remaining salt and red pepper. Grill Salmon skin side up for 5-6 minutes then turn and grill other side 3-4 minutes.

Stir mint into orange mixture. Arrange Salmon (skin side down) on large platter and top with orange and mint mixture and garnish with mint sprigs.

Pickled Pike on a Pole

Pike (boned and skinned)
Sweet or dill pickle (small, whole)
Long tooth picks or bamboo skewers
Pickling mixture
Pickle Mixture

• 3 cups white vinegar
• 2 cups white sugar
• 1 Tbs. salt
• 2 cups water
• 3 Tbs. of pickling spice
• Large onion sliced
• 2 cloves of garlic, crushed

How To
Put all of the ingredients into a pan and simmer for 15 minutes. Pour this mixture while hot, over the pike.

Bone and skin the pike. Cut fillets into ½ inch strips. Wrap the fish around the pickle and secure with tooth pick or bamboo skewer. Place your “Pike on a Pole” into a non-reactive pan or glass dish. Pour the pickle mixture over top of the fish and let this covered fish pickle for 3 to 4 days in the refrigerator.

Spicy Salsa over grilled Snapper

• 2 lbs. Salmon
• Cajun Seasoning
• Spicy Salsa
• Red, Green & Yellow Peppers (Diced)
• Real Hot Peppers (Diced)
• 2 cups Tomatoes (Diced & Seeded)
• Lime Juice
• Onion (Diced)
• Margarine
• Salt & Pepper (to taste)
• Hot Sauce (Few Dashes)

How To
Sauté above ingredients in Smart Balance or Pam cooking spray until peppers are tender. Keep warm while you are grilling the Snapper. Coat your Snapper with melted butter and a good Cajun Seasoning. Cook on a hot grill turning once. When done place Snapper on a bed of white rice and pour some of the warm salsa over your fish.

Fancy Seafood Salad

• 1 lb. cooked Northern Pink Shrimp (No-vien) cut into ½ inch pieces
• 1 lb. fresh pasteurized lump crab meat, cut int bite-size pieces or torn in shreds
• ½ cup low fat mayonaise
• 2 celery stalks, diced
• ½ cup parsley, finely choppe
• Juice from 1 to 2 lemons, to taste
• Salt and pepper, to taste
• Lettuce leaves

Call 1-877-474-FISH for a price on Northern Pink Shrimp & fresh pasteurized lump crab meat
In a large bowl, stir together the shrimp, crab meat, and mayonnaise until combined. Stir in the celery, parsley, lemon juice, salt, and pepper. Cover and refrigerate to allow the flavors to blend. Serve on a bed of lettuce leaves.

Shrimp and Vegetable Kebabs

• 32 Large Shrimp (15/20) peeled and deveined
• 1 Red Onion (thinly sliced)
• ¼ cup Olive Oil
• 8 Bay Leaves
• 4 Lemon slices (thin)
• 3 tbsp. Fresh Lemon Juice
• 1 ½ tsp. Fresh Oregano Leaves (minced)
• ½ tsp. Peppercorns (crushed)
• 2 Garlic Cloves (peeled and halved)
• 16 Lemon slices (thin)
• 16 Red Cherry Tomatoes
• 16 Yellow Plum Tomatoes
• ½ tsp. Salt
• ¼ tsp. Ground Pepper (fresh)

How To
Heat grill. Prepare marinade by mixing red onions, olive oil, bay leaves, lemon slices, lemon juice, oregano leaves, peppercorn, & garlic cloves in a large bowl until well combined (let stand for 10 minutes at room temperature). Stir in Shrimp and marinate at room temperature for 15 minutes (stirring occasionally).

Thread shrimp and vegetables onto skewers in this order: Shrimp, lemon slice, red tomato, Shrimp, bay leaf (from marinade), yellow tomato, Shrimp, lemon slice, yellow tomato, Shrimp, red tomato.

Grill kebabs on a rack set roughly 4 inches over coals for about 3 minutes on each side (turning often) until Shrimp turns pink. Season with salt and pepper. Discard bay leaves before serving.

Tilapia Muachinango a la talla

• 5 lbs tilapia
• 5 tbs mayo
• 2 tbs lime juice (or lemon)
• 1 tbs salt
• 1/4 tsp pepper
• 1/2 cup butter, melted (optional)
Rub fish with mixture and marinate at room temp for 20 minutes. Heat grill, spray foil with cooking spray, grill for 10 minutes without skin, 15-20 with.
Sauce
• 10 chiles guajillos, seeds and membranes removed
• 5 chiles anchos, seeds and membranes removed
• 4 tomatoes, peeled and seeded
• 1 cup water
• 4 cloves garlic
• 1 tbs white vinegar
• 3 whole cloves
• 1/3 onion
• 1/2 tsp each dried oregano, thyme, and marjoram
• 1/2 tsp ground cumin
• 2 tbs butter
• 2 tbs oil
• salt and freshly ground pepper
Soak chiles in hot water, covered for 10 minutes drain, transfer to blender and puree with water, tomatoes, garlic, vinegar, cloves, onion, oregano, thyme, marjoram, and cumin until smooth heat butter and oil (I used just the oil) and add puree bring to boil, lower heat and cook 20 minutes or until thick. let cool to room temp.

Spicy Snax
Ingredients
1 1/2 cups bite-size crispy corn squares
1 1/2 cups bite-size crispy rice squares
1 1/2 cups bite-size crispy wheat squares
3/4 cup small unsalted pretzels
1/4 cup unsalted dry roosted peanuts
1/4 cup fat-free margarine, melted
2 tablespoons low-sodium soy sauce
11/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
Make Ahead Yield: 10 (1/2-cup) servings
How To
Combine first 5 ingredients in a large heavy-duty, zip-top plastic bag.
Combine margarine and remaining 4 ingredients; pour over cereal mixture.
Seal bag; shake well to coat.
Place cereal mixture in a 15- x 10-inch jellyroll pan.
Bake at 300' for 18 to 20 minutes, stirring occasionally.
Remove from oven; let cool completely.
Store snack mix in an airtight container.
SERVING SIZE FOR SNACK - 1 HANDFUL (not a bowl full)
Per Serving:
Calories 59
Fat 0.6g (sat 0. I g)
Protein 1.39
Carbohydrate 11.69
Fiber 0.69
Cholesterol O
Sodium

Serves 1
• 1 tsp olive oil
• ½ red pepper, cut into thin strips
• ¼ medium white onion, sliced thin
• ¼ cup skim milk
• 2 whole eggs
• 4 egg whites
• ½ tsp salt
• ½ tsp freshly ground black pepper
• Pinch cumin
• ½ cup salsa

How To
Preheat oven to 350 degrees.
Heat oil in a 12-inch nonstick skillet over medium heat. Add pepper and onion; sauté until tender. Combine milk, eggs, egg whites, salt, pepper, and cumin; stir with a whisk. Pour into pan with vegetables. Cook, without disturbing eggs, until slightly set; flip eggs over. Place pan in oven; bake at 350 until eggs are cooked, about 5 minutes. Place frittata on a plate; top with salsa.
Calories: 371 (carbohydrates 25 grams, protein 31 grams, fat 15 grams—3.8 grams saturated fat)

Spinach Fritatta

• 1 whole egg
• 2 egg whites
• 1/4 cup soya cheese
• 2 1/2 cups spinach – cooked in 1 tsp olive oil
• 1/3 cup cottage cheese
seasoned with pepper, and a dash of veggie parmesan before baking

Makes two servings

Stuffed Peppers

Makes 4 servings. 1 whole pepper=1 serving.
Each serving contains approximately 21g protein, 27g carbs, 13.5g fat, 320 calories.
(1 pepper= 0g protein, 3g carbs, 0g fat, 15 calories, 1 c. turkey burger=19g protein, 0g carbs, 13g fat, 190 calories, ½ c. brown rice= 2g protein, 16g carbs, .5g fat, 75 calories, ½ c. salsa= 0g protein, 8g carbs, 0g fat, 40 calories)

Ingredients:
• 4 peppers
• 32 oz. uncooked turkey burger
• 2 c. cooked brown rice
• 16 oz. salsa
Seasonings: onion flakes, “dash” of Worcestershire sauce, garlic powder, salt
substitute, Mrs. Dash Tomato, Basil & Garlic seasoning

How To
Preheat oven to 350 degrees. Cut peppers in half, core and clean. In a large bowl, mix meat, cooled rice, 8 oz. of salsa and seasonings. Fill each half pepper equally and place in large roasting pan. Mix 1 c. water with rest of salsa and pour over peppers. Bake for 30-45 minutes or until peppers begin to soften.

Coleslaw

Makes 6 servings. 1 c. =1 serving.
Each serving contains approximately1g protein, 5g carbs, 4.5g fat, 60 calories.
(1 c. cabbage= 1g protein, 4g carbs, 0g, fat, 15 calories, 1 TBSP light mayo= 0g protein, 1g carbs, 4.5g fat, 45 calories)

Ingredients:
• (1) 16 0z. bag of shredded cabbage
• ½ c. light mayo
• 1 packet of Splenda
• 3 TBSP vinegar
• Seasonings: onion flakes, garlic powder, salt substitute, pepper.

How To
In a large bowl, combine mayo, Splenda, vinegar, ½ c. water, and season to taste. Add shredded cabbage and mix thoroughly. Chill and serve.

Barbecuing the Healthy Way
It's delightful to grill outdoors when the weather is warm. However, grilling isn't the healthiest way to eat. Grilling American favorites such as hot dogs and hamburgers leads to the production of carcinogenic (cancer-causing) chemicals called heterocyclic amines (HAs).

To reduce the amount of HAs, you can pre-cook your food and finish it off on the grill to get that barbecued flavor - less time on the grill means less carcinogens on your meats. For even healthier results, choose fish or vegetables instead of red-meat products. You should also follow these barbecuing tips from the American Cancer Society if you're inclined to grill meat:
• Cook the meat thoroughly - but not so much that pieces are charred and black. Don't eat the blackened parts.
• Keep the portions small and lean, and trim away any excess fat.
• Think of meat as a side dish instead of the main course.

Sauce for Veggies
(Veggie Stew) for green or any veggies.

• 2 tbsp olive oil
• 1 lg onion chopped small
• 1 sm garlic chopped small (optional)
• 8 oz tomato sauce (no salt best)
• 1 sm can mushrooms (stems & pcs will do)
• salt and pepper to taste (light on salt)
• ½ tsp. Oregano (optional)
• ½ tsp. Basil (optional)
• 1 lb sting beans (lightly cooked to tender) (optional)
(or can use frozen green beans)

How To
Over medium heat, warm the olive oil.
Add the onions and cook till clear
Add the garlic and cook 2 min.
Add the tomato sauce and cook for 10 min (slow)
Add the cooked green beans and simmer for 5 min.
Serve hot.

Alternatives
This sauce can be made up in larger quantities to be used over almost anything you like. E.g. rice, pasta, potatoes, cauliflower, spinach, asparagras broccoli. It is expecially good over green veggies and looks good too. Be creative in adding more than one veggie and call it your “Veggie Stew,” for those of you who do not like veggies yet love the taste of tomato sauce.
Add a little salsa for that spicy flavor if you like.
Make it all with Salsa instead of tomato sauce.
Mashed cauliflower, with this sauce blended in will be hard to tell from mashed potatoes. Good luck and experiment!

Veggie Dishes

Vine Ripened Tomatoes Provencal

6 md vine ripened tomatoes; cut in half
2 tb parsley; minced
2 tb fresh lemon juice
2 ts olive oil
1 tb garlic; finely minced
2 ts chives; minced
1 ts thyme; minced
2 tb low-salt chicken broth; -lowfat
1/2 c dry bread crumbs
1 fresh ground pepper; and
1 salt; to taste

How To
1. Preheat the oven to 400 degrees. Prepare the tomatoes and set aside.
2. Combine the remaining ingredients except for the bread crumbs, pepper and salt. Add the bread crumbs and mix well. Season with pepper and salt and spread the mixture evenly over each tomato half.
3 . Place the tomatoes in a baking dish and bake until the top is slightly browned, about 10 minutes.

6 medium sized tomatoes
1/2 teaspoon minced parsley
1 can shrimps, halved
1/2 teaspoon salt
1/2 teaspoon minced onion
2 tablespoons butter
2 slices bread, crumbed
A few grains of paprika
1/2 teaspoon green pepper, minced

How To
Add a few more dry, buttered bread crumbs. cut off the tops of the tomatoes; scoop out the centers; add the other ingredients except the shrimps. Heat the butter boiling hot; fry the shrimps; then add to the tomatoes; fill the tomatoes with the mixture; dust the tops with the buttered crumbs, and bake 20 minutes in a moderate oven.

Chicken Salad Santa Anna

6 ounces Chicken breasts cut in Strips
1/2 cup Honey dressing
1 tablespoon Vegetable oil
1/2 cup Thin sliced red sweet
Peppers
1/2 cup Thin sliced sweet onion
1/2 cup Thin sliced mushrooms
4 quarts Packed spinach leaves
1/4 cup Sliced radishes

Honey dressing:

1/3 cup Red wine vinegar
1 teaspoon Dried oregano
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon Cayenne pepper

How To
Make dressing first by combining vinegar and honey and add all remaining dressing ingredients. Marinate chicken in 1/4 cup of dressing at least 2 hours or overnight. Drain and reserve marinade. Heat oil in nonstick skillet and stir fry chicken until done. Add peppers, onion and mushrooms and reserved marinade and stir fry one more minute. Add spinach leaves and toss in pan till barely wilted. Add radishes and toss to mix. Serve with remaining honey dressing.

Colorful Chicken Salad

4 cups diced cooked chicken
3 hard-cooked eggs, chopped
1/2 cup sliced cucumber
1/2 cup diced celery
1 tablespoon chopped pimiento
1/4 cup diced sweet peppers, green, red, yellow or combination
1 teaspoon salt
mayonnaise parsley sprigs and cherry tomatoes, for garnish, optional

How To
Mix first 7 ingredients together; moisten with mayonnaise, a little at a time, until desired consistency. Garnish with parsley sprigs and cherry tomatoes, if desired.
Serves 12

Congealed Vegetable Salad

2 packages lemon gelatin (4 serving size)
1 1/2 cups hot water
1 1/2 cups cold water

Vegetables

2 cups finely shredded cabbage
1 cucumber, chopped
1/4 cup chopped pimiento
1/4 cup green pepper, chopped
1/2 cup chopped celery
1 shredded carrot
1/2 cup chopped pimiento-stuffed olives
1/4 teaspoon salt
1/2 cup vinegar

How To
Dissolve gelatin in hot water; add cold water. When mixture starts to congeal, add all remaining ingredients. If desired, place slices of cucumber in bottom of mold before adding the rest. Congealed Salad serves 12.

Tangy Green Beans

Scroll down for more green bean recipes.

2 cans whole green beans, or used cooked frozen whole green beans (15 1/2 oz cans)
bacon strips, halved
Sauce
3 tablespoons butter
1 tablespoon vinegar
1 tablespoon tarragon vinegar
1 teaspoon salt
1 teaspoon paprika
1 tablespoon parsley -- chopped
1 teaspoon onion -- grated

How To
Drain beans. Wrap beans in bacon, about 6-7 beans in a piece of bacon. Secure with toothpick. Broil until bacon is done. Combine ingredients for sauce and bring to a boil. Pour hot sauce over beans and serve.

Beef And Broccoli With Garlic Sauce

1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli
1 ts Cornstarch
1 ts Sesame oil
1/4 c Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic

1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 c Sliced canned bamboo shoots

How To
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.

Broccoli Around The Clock

1 lb Broccoli
1 c -water;salted with salt
Substitute
2 tb Lemon juice
1 Clove garlic;minced
1/4 ts Mama Mia Pizza Spice
1/4 ts Salt substitute
Black pepper to taste

How To
Trim Broccoli and simmer for 20 minutes in salted water until tender. Combine and heat remaining ingredients and pour over broccoli

2 tb Unsalted butter
1 Shallot; minced
1/4 lb Mushrooms; thinly sliced
1 Zucchini; medium/julienned
1 Tomato; medium *
1/4 ts Salt
1/8 ts Pepper
2 tb Basil; chopped
6 tb Parmesan cheese;grated fresh

Omelettes

12 18 eggs; (2 to 3 per person)
Pinch salt
Pinch pepper
1 tb Club soda
6 tb Unsalted butter; (3/4 stick)

* Peeled, seeded, and coarsely chopped

TO MAKE THE FILLING: In a medium skillet, heat the butter over medium heat until melted. Add the shallot and saute` until soft; about 2 minutes. Add the mushrooms and saute` another 2 minutes. Add the zucchini and continue to saute` for 2 minutes.

Add the tomato and cook over high heat for 2 minutes to evaporate any excess liquid from the tomato. Add the salt, pepper, and basil and mix well. Taste for seasoning. Cover to keep warm.

TO PREPARE EACH OMELETTE: Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper, and 1/2 teaspoon club soda until smooth.

Melt 1 tablespoon butter in an 8-inch omelette pan or skillet over medium heat until it begins to sizzle.

Pour in the egg mixture and stir it in the center of the pan with the flat side of a fork. With the prongs of the fork, lift the edges on the omelette so any uncooked mixture runs to the edge of the pan. Vigorously slide the pan back and forth over the heat until the omelette begins to slip around freely.

When the omelette is lightly cooked but still creamy in the center, spoon about 2 tablespoons of the filling over the half of the omelette closer to the pan's handle. Sprinkle 1 tablespoon of the Parmesan cheese over the filling.

Quickly jerk the pan toward you with the handle so that the other half of the omelette flips over on top of the filling. Slide the folded omelette onto a serving dish. Serve immediately or keep warm in a low oven while preparing the remaining omelettes.

ADVANCE PREPARATION: The filling may be prepared 1 day in advance without the basil and refrigerated. Remove it from the refrigerator 1/2 hour before using, add the basil and gently reheat.