Ingredients:
4 plum tomatoes - halved
2 small eggplants - (abt 1 lb ea) - quartered lengthwise
6 green onions, white and 1" of green
4 garlic cloves
3 tablespoons olive oil
1 1/2 tablespoons fresh marjoram = (or 1 1/4 tspns dried marjoram)
2 cans reduced-sodium chicken broth - - (14 1/2 oz ea)
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Preparation Method:
1 Place tomatoes, eggplants, green onions and garlic in a shallow roasting pan.
2 Toss with oil and marjoram. Roast, turning occasionally, 40 minutes until vegetables are tender and starting to brown.
3 When eggplants are cool enough to handle, scoop out pulp into a large saucepot; add remaining vegetables. Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 35 minutes until vegetables are very soft. Cool.
4 Pur饠soup in blender in batches. Return soup to saucepot. Stir in cream, salt and pepper. Heat through.
5 Comments: This soup can be made up to two days ahead. If it thickens too much, simply add a little extra chicken broth.
1 cup n/f fat yogurt ( I like greek, but it's very thick. Reg is fine)
3 cloves of garlic, crushed to a paste
1/2 tsp salt
1 6 inch cucumber, seeded, peeled, and minced
2 tsp lemon juice
black pepper
Directions
Put chicken breasts and next 9 ingredients in a large zip-lock bag and massage for a couple of minutes to mix well. Refrigerate for 4 hours. Remove from marinade and grill on a hot grill until juices run clear, turning once. About 15 minutes.
Mix all the ingredients for the tzaziki sauce together in a bowl when you marinate the chicken. Refrigerate until ready to serve.
To serve, slice the cooked breast cross-wise into three pieces and spoon about 1/4 cup of the tzaziki across it.
Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 183.6
Total Fat: 1.7 g
Cholesterol: 66.0 mg
Sodium: 879.0 mg
Total Carbs: 9.5 g
Dietary Fiber: 2.0 g
Protein: 31.6 g
Directions
Finely chop onion.
Mash the garlic and add vinegar, salt, pepper, paprika, cumin and olive oil.
Mix all together in a big bowl.
Add peppers, chopped, in the mixture and then add the raw chicken wings.
You can marinate for a stronger taste overnight.
Place all ingredients in an oven tray and keep at moderate temperature till wings go golden.
When done, place in serving dish and sprinkle parsley over wings.
Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 246.7
Total Fat: 9.1 g
Cholesterol: 66.1 mg
Sodium: 684.7 mg
Total Carbs: 14.4 g
Dietary Fiber: 2.9 g
Protein: 27.6 g
I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays
Non-stick cooking spray
Directions
Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!
Nutritional Info
Servings Per Recipe: 1
Amount Per Serving
Calories: 51.6
Total Fat: 1.6 g
Cholesterol: 4.0 mg
Sodium: 128.5 mg
Total Carbs: 7.3 g
Dietary Fiber: 2.5 g
Protein: 3.2 g
Directions
1) Blend ricotta, oregano, salt, and pepper in processor or belnder.
2) Rub chicken with garlic powder.
3) Heat 2 T (all) extra virgin olive oil in large skillet over medium heat.
4) Add chicken and cook for about 12 minutes per side.
5) Remove from skillet and allow to cook in a large baking dish.
6) Pre-heat oven to 350 degrees.
7) When chicken has cooled, spoon 1/4 cup of chese mixture and 1/4 cup of crushed tomatoes on each breast half.
8) Top each with slice of the reduced fat mozzarella
9) Bake in oven for about 20 minutes or until chicken is done (about 170 degress internally) and juices run clear
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 377.1
Total Fat: 17.5 g
Cholesterol: 136.4 mg
Sodium: 547.6 mg
Total Carbs: 9.2 g
Dietary Fiber: 1.1 g
Protein: 44.9 g
Directions
Saute chopped cabbage and onion in olive oil until some of it has browned slightly. Add other ingredients (add extra water if you want it "soupier"). Heat till frozen vegetables are cooked and enjoy!
Nutritional Info
Servings Per Recipe: 16
Amount Per Serving
Calories: 114.9
Total Fat: 7.9 g
Cholesterol: 0.0 mg
Sodium: 383.4 mg
Total Carbs: 10.5 g
Dietary Fiber: 2.3 g
Protein: 2.3 g
Directions
Combine all the marinade ingredients in a large ziploc bag, add the chicken breasts, seal the bag and turn to coat. Marinate in the refrigerator at least 4 hours, preferably over night.
Allow the chicken to come to room temperature about 30 minutes before cooking. Meanwhile, heat and clean the grill. Grill the chicken breasts over indirect/low heat, basting the chicken with the excess marinade. Cooking time should be approximately half an hour.
Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 204.6
Total Fat: 10.1 g
Cholesterol: 65.8 mg
Sodium: 81.5 mg
Total Carbs: 0.9 g
Dietary Fiber: 0.2 g
Protein: 26.3
1 Remove all the crab meat from the shells and set it aside.
2 Put half of the shells into a large pot with 4 quarts of water over high heat. Add onion, 1 stalk of chopped celery, and garlic; then bring mixture to a boil. Continue to boil for 1 hour, stirring occasionally (The white part of the shells will start to become transparent), then strain stock. Discard the shells, onion, celery and garlic, keeping only the stock.
3 Measure 3 quarts (12 cups) of the stock into a large sauce pan or cooking pot. If you don't have enough stock, add enough water to make 3 quarts.
4 Add turnips, bring mixture to a boil, then add 1/2 of the crab and the remaining ingredients to the pot and bring it back to boiling. Reduce heat and simmer for 4 hours, uncovered until it reduces by about half and starts to thicken. Add the remaining crab and simmer for another hour until the soup is very thick.
2 lb Chicken breasts boneless - or Pork Shoulder Roast
2 Onions
2 tsp Minced garlic
1 tsp Oregano
1 tsp Cumin powder
2 tsp Ground red chili
1 tblsp Red chili flakes
1 Tomato
1 can Tomatillos
4 lb Green chilis
4 cup Wyler's chicken boullion
3 tblsp Cornstarch
Instructions:
-------------
Preferably use fresh roasted, peeled, and seeded New Mexican green
chilis. Since these are not available in most parts of the country
outside the Southwest, dried, frozen, or canned chilis may be
substituted, in that order of desirability. Dried chilis are the next
best thing to fresh. Frozen new mexican chilis under the brand name
"Bueno" are available in some parts of the country and are good quality.
Canned chilis are the least desirable but can be used if you are
desperate.
Cut chicken breasts into 1/2" cubes. Slice onions lengthwise. Chop
chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron,
skillet and brown chicken over high heat. It is best to do it in two or
three small batches. Remove to large saucepan. Add onions and garlic
to leftover oil and brown until onions are soft. Add oregano, cumin,
and red chili, and cook for two or three minutes. Transfer from skillet
to saucepan with chicken. Add tomato, tomatillos, chilis, and chicken
broth. Bring to a boil and simmer for 3 - 4 hours. Add water as
necessary to maintain the desired consistency. Add 3 - 4 tablespoon
cornstarch mixed with water prior to serving to thicken as desired.
-Non-stick cooking spray
-1 Pound TURKEY BREAST CUTLETS, pounded to an even thickness
-2 Teaspoons lemon pepper seasonings
-2 Tablespoons freshly squeezed lemon juice
-1 Tablespoon Worcestershire sauce
-1 Teaspoon Dijon mustard
-1 Teaspoon fresh parsley, chopped
-Lemon wedges for garnish
Coat a large skillet with cooking spray and heat pan over medium heat for 30 seconds.
Sprinkle both sides of turkey cutlets with lemon pepper. Place turkey in hot skillet and saute for 3 to 5 minutes on each side until browned and no longer pink in the center.
Combine remaining ingredients in a small mixing bowl, mixing well. Add to pan and cook until heated through.
Garnish with lemon wedges and parsley.
1 Pound TURKEY BREAST TENDERLOINS or CUTLETS, grilled
12 to 16 cherry tomatoes, cut in half
12 to 16 small mushrooms, cut in half
1 small red onion, peeled, thinly sliced, separated into rings
1 medium sweet red pepper, cored, seeded and cut into long thin strips
1/2 cup parsley, coarsely chopped
1/3 to 1/2 cup Dijon mustard dressing, commercial or homemade*
4 cups torn mixed salad greens, chilled and divided
coarsely ground black pepper
With a sharp knife, cut grilled turkey across the grain into 1-1/2 " x 1/4" strips.
In a large bowl, combine turkey, tomatoes, mushrooms, onion, sweet red pepper strips and parsely.
Add Dijon dressing, tossing lightly to coat turkey and vegetables thoroughly.
Arrange about 1 cup crisp torn mixed salad greens on each of 4 small dinner plates.
Spoon turkey mixture onto lettuce-lined plates, dividing evenly.
Sprinkle each salad lightly with coarsely ground black pepper.
Homemade Dijon Dressing
1/3 cup white wine vinegar
1-1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon garlic juice or 1 garlic clove, peeled and minced
1/2 teaspoon sugar
Salt and pepper to taste
2/3 cup olive oil
Whisk the first 5 indredients listed above in a small bowl.
Gradually whisk oil into mixture until thickened and thoroughly blended.
Store covered in an airtight container in the refridgerator for up to 1 month.
1-1/2 Pounds TURKEY THIGHS, skinned, boned and cut into 1-inch cubes
1 Tablespoon olive oil
1 Cup tomato, peeled and cut into chunks
1 Cup green pepper, seeded and thinly sliced
1 Clove garlic, minced
2 Tablespoons fresh lemon juice
1 Teaspoon Italian seasoning, OR 1/4 teaspoon each basil, oregano, thyme & marjoram
To Taste Salt and pepper
In 3-quart saucepan, over medium-high heat, saute turkey thighs in oil until all sides are browned.
Add tomato, green pepper, garlic, lemon juice, seasonings, salt and pepper. Cover, reduce heat to low and simmer about 12 minutes or until turkey is done.
Cook until thickened.
This is a delicious favorite I discovered quite by accident as I sat staring at my boring vanilla protein powder and wanting something sweet. This mimics peanut brittle only in taste. It wont send your blood sugar soaring and its a fun way to get in some
healthy unsaturated fat.
Ingredients:
2 scoops vanilla protein
1 tbsp sugar-free instant butterscotch pudding mix, dry
1 tbsp natural peanut butter, chunky
8 oz. cold water or lowfat milk.
3-6 ice cubes
Directions:
Add all ingredients to blender, blend, and serve. I like to add the peanut butter in last so it stays a little chunky, just like the peanut brittle it is replacing.
Nutritional Information for added ingredients (excludes milk & protein powder):
Per Serving:
Calories 108
Carbs 6 g
Protein 4g
Fat 8 g
Fiber 1g
