HALIBUT STEAKS WITH CUCUMBER SAUCE
1 lb. Halibut steaks, ¾ inch thick
½ c. fat free plain yogurt
½ c. cucumber, finely chopped
¼ t. dried dill or mint
Salt and pepper to taste
Preheat oven to 400o or grill to
medium
For sauce;
In a small bowl stir together yogurt,
cucumber and dill. Cover and chill
until serving.
Lightly mist a baking sheet with olive
oil pan spray. Place halibut on baking
sheet and sprinkle with salt and
pepper. Bake or grill for 12-15
minutes or until fish flakes easily
when tested with a fork. Serve each
with 2 T. cucumber sauce.
Makes 4 servings
Calories: 107 per serving Fat: 1g.
SHRIMP SCAMPI
SHRIMP SCAMPI
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
2 cloves garlic, minced
1 T. fresh snipped parsley or 1 t. dried
2 lemons, juiced
¼ c. chicken broth
Dash cayenne pepper
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, garlic,
parsley, lemon juice, chicken broth, and cayenne pepper. Bring to a boil stirring constantly. Boil
1 minute. Add shrimp, cook, while stirring for 3-5 minutes until turn shrimp pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
2 cloves garlic, minced
1 T. fresh snipped parsley or 1 t. dried
2 lemons, juiced
¼ c. chicken broth
Dash cayenne pepper
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, garlic,
parsley, lemon juice, chicken broth, and cayenne pepper. Bring to a boil stirring constantly. Boil
1 minute. Add shrimp, cook, while stirring for 3-5 minutes until turn shrimp pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.
SPICED SCALLOPS & SHRIMP
SPICED SCALLOPS & SHRIMP
½ lb. bay scallops
½ lb. raw shrimp, peeled and deveined
8 green onions, sliced
1 pkt. Splenda or other sugar substitute
1 T. fresh cilantro, chopped
Salt to taste
Spice Mix:
3 cloves garlic, peeled
1 in. piece fresh ginger, peeled
2 t. mild curry powder
2 T. fish sauce or to taste
¼ c. water
First make the spice mix:
Put all ingredients in a food processor fitted with a metal blade and process until smooth.
Heat a large nonstick skillet over medium heat. Lightly mist with olive oil pan spray, add the
spice mix and cook, stirring for 30 seconds. Turn heat up to medium-high; add scallops, shrimp,
green onion, and Splenda to skillet. Stir-fry for about 3-5 minutes, until shrimp are pink and
scallops are firm. Remove from heat and stir in fresh cilantro.
Makes 4 servings
Calories: 105 per serving Fat: 1.5g.
½ lb. bay scallops
½ lb. raw shrimp, peeled and deveined
8 green onions, sliced
1 pkt. Splenda or other sugar substitute
1 T. fresh cilantro, chopped
Salt to taste
Spice Mix:
3 cloves garlic, peeled
1 in. piece fresh ginger, peeled
2 t. mild curry powder
2 T. fish sauce or to taste
¼ c. water
First make the spice mix:
Put all ingredients in a food processor fitted with a metal blade and process until smooth.
Heat a large nonstick skillet over medium heat. Lightly mist with olive oil pan spray, add the
spice mix and cook, stirring for 30 seconds. Turn heat up to medium-high; add scallops, shrimp,
green onion, and Splenda to skillet. Stir-fry for about 3-5 minutes, until shrimp are pink and
scallops are firm. Remove from heat and stir in fresh cilantro.
Makes 4 servings
Calories: 105 per serving Fat: 1.5g.
GARLIC SHRIMP STIR FRY
GARLIC SHRIMP STIR FRY
1 lb. raw shrimp, shelled and deveined
1 med. onion, sliced and separated into rings
2 stalks celery , cut into ½ inch pieces
12 spears asparagus, cut into ½ inch pieces
2 c. broccoli, chopped into small pieces
2 c. cauliflower, chopped into small pieces
4 cloves garlic, minced
½ c. soy sauce
2 pkts. Splenda or other sugar substitute
Dash crushed red pepper
Lightly mist a large skillet with olive oil pan spray and preheat over medium high heat. Add
onion, celery, asparagus, broccoli, and cauliflower. Cook and stir until vegetables are almost
tender. Add shrimp, soy sauce, crushed red pepper, and Splenda. Cook and stir for 3-5 minutes
or until shrimp is pink and opaque.
Makes 4 servings
Calories: 125 per serving Fat: 0.5g.
1 lb. raw shrimp, shelled and deveined
1 med. onion, sliced and separated into rings
2 stalks celery , cut into ½ inch pieces
12 spears asparagus, cut into ½ inch pieces
2 c. broccoli, chopped into small pieces
2 c. cauliflower, chopped into small pieces
4 cloves garlic, minced
½ c. soy sauce
2 pkts. Splenda or other sugar substitute
Dash crushed red pepper
Lightly mist a large skillet with olive oil pan spray and preheat over medium high heat. Add
onion, celery, asparagus, broccoli, and cauliflower. Cook and stir until vegetables are almost
tender. Add shrimp, soy sauce, crushed red pepper, and Splenda. Cook and stir for 3-5 minutes
or until shrimp is pink and opaque.
Makes 4 servings
Calories: 125 per serving Fat: 0.5g.
FABULOUS TUNA SALAD
FABULOUS TUNA SALAD
4 oz. White Albacore tuna, in water, drained
1 lrg. radish, grated
1 green onion, sliced
½ stalk celery, thinly sliced
½ T. Fat Free Mayonnaise
1 T. fresh squeezed lemon juice
Lemon pepper to taste
Mustard to taste
Place all ingredients in a small bowl and mix well.
Serve in lettuce of choice, as a wrap, or on Melba toast. This also a great salad topper for
greens of your choice, and a lemon wedge squeezed over top.
Makes 1 serving
Calories: 160 per serving Fat: 4g.
4 oz. White Albacore tuna, in water, drained
1 lrg. radish, grated
1 green onion, sliced
½ stalk celery, thinly sliced
½ T. Fat Free Mayonnaise
1 T. fresh squeezed lemon juice
Lemon pepper to taste
Mustard to taste
Place all ingredients in a small bowl and mix well.
Serve in lettuce of choice, as a wrap, or on Melba toast. This also a great salad topper for
greens of your choice, and a lemon wedge squeezed over top.
Makes 1 serving
Calories: 160 per serving Fat: 4g.
FISH FILLETS WITH SALSA VERDE
FISH FILLETS WITH SALSA VERDE
1 lb. white fish
1 med. lime, juiced
½ c. green salsa
2 T. cilantro, fresh snipped
Salt and pepper to taste
Preheat broiler.
Place fish on a large plate. Pour lime juice
equally over fish and sprinkle with salt and
pepper. Lightly mist a broiler pan with olive oil
pan spray. Place fish onto pan and tuck under
any thin edges. Broil 4 inches from heat for 6-8
minutes or until fish flakes easily with a fork.
Place green salsa and cilantro in a small bowl
and stir together. Place cooked fish onto serving
plates and top each with 2 T. of salsa verde.
Serve with a lime or lemon wedge.
Makes 4 servings
Calories: 115 per serving Fat: 1g.
1 lb. white fish
1 med. lime, juiced
½ c. green salsa
2 T. cilantro, fresh snipped
Salt and pepper to taste
Preheat broiler.
Place fish on a large plate. Pour lime juice
equally over fish and sprinkle with salt and
pepper. Lightly mist a broiler pan with olive oil
pan spray. Place fish onto pan and tuck under
any thin edges. Broil 4 inches from heat for 6-8
minutes or until fish flakes easily with a fork.
Place green salsa and cilantro in a small bowl
and stir together. Place cooked fish onto serving
plates and top each with 2 T. of salsa verde.
Serve with a lime or lemon wedge.
Makes 4 servings
Calories: 115 per serving Fat: 1g.
CITRUS SHRIMP
CITRUS SHRIMP
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
½ c. fresh squeezed orange juice
1 t. orange zest
2 cloves garlic, minced
1 t. dried thyme
Salt and pepper to taste
Rinse shrimp, pat dry with paper towels. Set aside.
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, orange
juice, orange zest, garlic, and thyme. Bring to a boil, stirring constantly. Reduce heat, simmer
for 1 minute. Add shrimp, cook and stir for 3-5 minutes, until shrimp is pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
½ c. fresh squeezed orange juice
1 t. orange zest
2 cloves garlic, minced
1 t. dried thyme
Salt and pepper to taste
Rinse shrimp, pat dry with paper towels. Set aside.
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, orange
juice, orange zest, garlic, and thyme. Bring to a boil, stirring constantly. Reduce heat, simmer
for 1 minute. Add shrimp, cook and stir for 3-5 minutes, until shrimp is pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.
FISH TACO SALAD
FISH TACO SALAD
1 lb. Orange roughy or other white fish
1 t. Blackened or Mexican seasoning
12 c. shredded cabbage
½ red onion, diced
4 med. limes, juiced
¼ c. fresh snipped cilantro
8 T. salsa
Preheat oven to 400o
Lightly mist a baking sheet with olive oil pan spray. Place fish on baking sheet and sprinkle with
blackened seasoning. Bake for 12-15 minutes or until fish flakes easily with a fork. Remove from
oven and cool slightly. Place shredded cabbage, red onion, and cilantro into a large mixing
bowl. Pour lime juice over top of cabbage and toss well. Divide equally between 4 salad plates
and top cabbage with cooked fish fillet and salsa.
Makes 4 servings
Calories: 157 per serving Fat: 1g.
1 lb. Orange roughy or other white fish
1 t. Blackened or Mexican seasoning
12 c. shredded cabbage
½ red onion, diced
4 med. limes, juiced
¼ c. fresh snipped cilantro
8 T. salsa
Preheat oven to 400o
Lightly mist a baking sheet with olive oil pan spray. Place fish on baking sheet and sprinkle with
blackened seasoning. Bake for 12-15 minutes or until fish flakes easily with a fork. Remove from
oven and cool slightly. Place shredded cabbage, red onion, and cilantro into a large mixing
bowl. Pour lime juice over top of cabbage and toss well. Divide equally between 4 salad plates
and top cabbage with cooked fish fillet and salsa.
Makes 4 servings
Calories: 157 per serving Fat: 1g.
ORANGE GRILLED CHICKEN WITH HERBS
ORANGE GRILLED CHICKEN WITH HERBS
1 lb. boneless chicken breast, skin attached
2 cloves garlic, minced
¾ t. orange zest
¼ t. fresh thyme, minced
¼ t. fresh rosemary, minced
Fresh ground pepper to taste
½ c. fresh squeezed orange juice
¼ c. vinegar
2 t. Worcestershire sauce
Preheat grill to medium-high.
Combine first 5 ingredients in a small bowl. Take each chicken breast and slip your fingers
between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb
mixture under the skin of each breast, pulling the skin back over when finished. Mix orange
juice, vinegar, and Worcestershire in a small bowl. Grill chicken for 6-8 minutes on each side,
turning once and basting with orange juice mixture. Cook until chicken is tender and no longer
pink. Remove skin before eating.
Makes 4 servings
Calories: 174 per serving Fat: 3.1g.
1 lb. boneless chicken breast, skin attached
2 cloves garlic, minced
¾ t. orange zest
¼ t. fresh thyme, minced
¼ t. fresh rosemary, minced
Fresh ground pepper to taste
½ c. fresh squeezed orange juice
¼ c. vinegar
2 t. Worcestershire sauce
Preheat grill to medium-high.
Combine first 5 ingredients in a small bowl. Take each chicken breast and slip your fingers
between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb
mixture under the skin of each breast, pulling the skin back over when finished. Mix orange
juice, vinegar, and Worcestershire in a small bowl. Grill chicken for 6-8 minutes on each side,
turning once and basting with orange juice mixture. Cook until chicken is tender and no longer
pink. Remove skin before eating.
Makes 4 servings
Calories: 174 per serving Fat: 3.1g.
SPICY ORANGE CHICKEN
SPICY ORANGE CHICKEN
1 lb. chicken breast
2 T. cumin
1 c. chicken broth
½ c. fresh squeezed orange juice
1 T. jalapeno, chopped very fine
2 T. Dijon mustard
2 small oranges, peeled and cut into ½ inch
pieces
Salt and pepper to taste
¼ c. fresh snipped cilantro
Sprinkle cumin over chicken, coating both sides well. Heat a large non-stick skillet over mediumhigh
heat and mist lightly with olive oil pan spray. Place chicken into skillet. Cook 4 minutes or
until browned, turning once. Remove chicken from skillet and set aside. Increase heat to high.
Add chicken broth to skillet and boil 1 minute to reduce broth slightly. Whisk in orange juice,
jalapeno, mustard, salt and pepper. Return chicken to skillet and reduce heat to low; cover and
simmer 8-10 minutes or until no longer pink, turning chicken once. Add orange segments. Cook
briefly to warm. Place on serving plates and sprinkle with cilantro.
Makes 4 servings
Calories: 166 per serving Fat: 3g.
1 lb. chicken breast
2 T. cumin
1 c. chicken broth
½ c. fresh squeezed orange juice
1 T. jalapeno, chopped very fine
2 T. Dijon mustard
2 small oranges, peeled and cut into ½ inch
pieces
Salt and pepper to taste
¼ c. fresh snipped cilantro
Sprinkle cumin over chicken, coating both sides well. Heat a large non-stick skillet over mediumhigh
heat and mist lightly with olive oil pan spray. Place chicken into skillet. Cook 4 minutes or
until browned, turning once. Remove chicken from skillet and set aside. Increase heat to high.
Add chicken broth to skillet and boil 1 minute to reduce broth slightly. Whisk in orange juice,
jalapeno, mustard, salt and pepper. Return chicken to skillet and reduce heat to low; cover and
simmer 8-10 minutes or until no longer pink, turning chicken once. Add orange segments. Cook
briefly to warm. Place on serving plates and sprinkle with cilantro.
Makes 4 servings
Calories: 166 per serving Fat: 3g.
THAI CHICKEN
THAI CHICKEN
1 lb. chicken breast*
4 T. soy sauce
2 T. Fat Free plain yogurt
1 lemon, juiced
3 cloves garlic, minced
1 t. dried basil
1 t. ground ginger
Dash of crushed red pepper flakes
Put all ingredients, except chicken, in a gallon size Ziplock bag. Seal bag and mix well. Add
chicken to bag. Seal and marinate at room temperature for 30 minutes or for several hours in
refrigerator, turning bag a few times to coat chicken. Remove chicken from marinade and grill
or bake at 375o for 15-18 minutes or until chicken is no longer pink.
Makes 4 servings
Calories: 150 per serving Fat: 3g.
*Note: This recipe is also a great marinade for fish. I broil or bake my fish, as it turns out better for such a small
and thin portion.
1 lb. chicken breast*
4 T. soy sauce
2 T. Fat Free plain yogurt
1 lemon, juiced
3 cloves garlic, minced
1 t. dried basil
1 t. ground ginger
Dash of crushed red pepper flakes
Put all ingredients, except chicken, in a gallon size Ziplock bag. Seal bag and mix well. Add
chicken to bag. Seal and marinate at room temperature for 30 minutes or for several hours in
refrigerator, turning bag a few times to coat chicken. Remove chicken from marinade and grill
or bake at 375o for 15-18 minutes or until chicken is no longer pink.
Makes 4 servings
Calories: 150 per serving Fat: 3g.
*Note: This recipe is also a great marinade for fish. I broil or bake my fish, as it turns out better for such a small
and thin portion.
SHRIMP STUFFED TOMATO
SHRIMP STUFFED TOMATO
1 lb. cooked salad shrimp
8 green onions, thinly sliced
1 stalk celery, finely chopped
1 clove garlic, minced
1 t. Cajun or Blackened
seasoning
¼ c. fat free mayonnaise
1 ½ t. Worcestershire sauce
1 head romaine lettuce,
chopped
4 Med. tomatoes
2 med. lemons, halved
Place first 7 ingredients into a
medium bowl and stir well to
combine.
Refrigerate until serving. Core the tomatoes and cut each into 8 sections, leaving the sections
connected at the bottom. Divide the lettuce among 4 serving plates and top each with a
tomato, splaying out the sections slightly. Stuff each tomato with equal amounts of shrimp
salad. Serve with a lemon half to be squeezed over top.
Makes 4 servings
Calories: 135 per serving Fat: 0.5g.
1 lb. cooked salad shrimp
8 green onions, thinly sliced
1 stalk celery, finely chopped
1 clove garlic, minced
1 t. Cajun or Blackened
seasoning
¼ c. fat free mayonnaise
1 ½ t. Worcestershire sauce
1 head romaine lettuce,
chopped
4 Med. tomatoes
2 med. lemons, halved
Place first 7 ingredients into a
medium bowl and stir well to
combine.
Refrigerate until serving. Core the tomatoes and cut each into 8 sections, leaving the sections
connected at the bottom. Divide the lettuce among 4 serving plates and top each with a
tomato, splaying out the sections slightly. Stuff each tomato with equal amounts of shrimp
salad. Serve with a lemon half to be squeezed over top.
Makes 4 servings
Calories: 135 per serving Fat: 0.5g.
ORANGE GINGER CHICKEN
ORANGE GINGER CHICKEN
1 lb. chicken breast
¼ c. soy sauce
½ c. chicken broth
½ c. fresh squeezed orange juice
1 t. ground ginger
1 clove garlic, minced
In a gallon size Ziplock bag combine, soy sauce, chicken broth, orange juice, ginger and garlic.
Seal bag and mix well. Add chicken and marinade for 2-6 hours.
Preheat grill to medium. Remove chicken from bag and reserve marinade. Grill chicken for 8-10
minutes. Turn, brush with marinade and grill for 8-10 minutes more, or until tender and no
longer pink.
Makes 4 servings
Calories: 144 per serving Fat: 3g.
1 lb. chicken breast
¼ c. soy sauce
½ c. chicken broth
½ c. fresh squeezed orange juice
1 t. ground ginger
1 clove garlic, minced
In a gallon size Ziplock bag combine, soy sauce, chicken broth, orange juice, ginger and garlic.
Seal bag and mix well. Add chicken and marinade for 2-6 hours.
Preheat grill to medium. Remove chicken from bag and reserve marinade. Grill chicken for 8-10
minutes. Turn, brush with marinade and grill for 8-10 minutes more, or until tender and no
longer pink.
Makes 4 servings
Calories: 144 per serving Fat: 3g.
CHICKEN SAUSAGE
CHICKEN SAUSAGE
1 lb. ground chicken breast*
2 green onions, finely sliced
1 egg white, slightly beaten
2 t. poultry seasoning
1 t. ground sage
1 t. ground fennel seed
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. salt and pepper
Preheat large non-stick skillet on low-medium heat.
Mix ground chicken, green onion, egg white, and seasonings together. Form into four equal 4oz.
patties. Lightly mist skillet with olive oil pan spray and gently place patties inside. Turning once,
half way through cooking. Cook until lightly browned on both sides and until no longer pink.
Serve in a lettuce wrap, on Wasa flatbread, or alone for a little something different.
Makes 4 servings
Calories: 135 per patty Fat: 3g.
*Note: Choose your chicken breast from the butcher section of your grocer and ask the butcher to grind them, if you
don’t have a way of grinding for yourself.
1 lb. ground chicken breast*
2 green onions, finely sliced
1 egg white, slightly beaten
2 t. poultry seasoning
1 t. ground sage
1 t. ground fennel seed
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. salt and pepper
Preheat large non-stick skillet on low-medium heat.
Mix ground chicken, green onion, egg white, and seasonings together. Form into four equal 4oz.
patties. Lightly mist skillet with olive oil pan spray and gently place patties inside. Turning once,
half way through cooking. Cook until lightly browned on both sides and until no longer pink.
Serve in a lettuce wrap, on Wasa flatbread, or alone for a little something different.
Makes 4 servings
Calories: 135 per patty Fat: 3g.
*Note: Choose your chicken breast from the butcher section of your grocer and ask the butcher to grind them, if you
don’t have a way of grinding for yourself.
SAUSAGE ZUCCHINI BOATS
SAUSAGE ZUCCHINI BOATS
2 med. zucchini
1 (14oz.) can diced tomatoes
1 t. Italian seasoning
1 recipe Chicken Sausage (see recipe on previous page)
Salt and pepper
Preheat oven to 450o
Prepare sausage recipe from previous
page. Lightly mist a large non-stick
skillet with olive oil pan spray and heat over medium-high heat. Crumble chicken mixture into
preheated skillet instead of forming into patties. Cook and stir sausage until browned and no
longer pink. Stir in tomatoes, Italian seasoning, and heat through. Remove from heat and set
aside.
Cut ends from each zucchini and discard. Cut zucchini in half, lengthwise. With a 1 inch melon
baller or measuring spoon, carefully scoop out center seeded area of each zucchini half,
forming a boat. Lightly mist a baking sheet with olive oil pan spray and place each zucchini boat
on baking sheet. Sprinkle zucchini with salt and pepper. Divide sausage mixture evenly into the
center of each boat. Cook for 20-25 minutes until zucchini is tender.
Makes 4 servings
Calories: 188 per serving Fat: 3g.
2 med. zucchini
1 (14oz.) can diced tomatoes
1 t. Italian seasoning
1 recipe Chicken Sausage (see recipe on previous page)
Salt and pepper
Preheat oven to 450o
Prepare sausage recipe from previous
page. Lightly mist a large non-stick
skillet with olive oil pan spray and heat over medium-high heat. Crumble chicken mixture into
preheated skillet instead of forming into patties. Cook and stir sausage until browned and no
longer pink. Stir in tomatoes, Italian seasoning, and heat through. Remove from heat and set
aside.
Cut ends from each zucchini and discard. Cut zucchini in half, lengthwise. With a 1 inch melon
baller or measuring spoon, carefully scoop out center seeded area of each zucchini half,
forming a boat. Lightly mist a baking sheet with olive oil pan spray and place each zucchini boat
on baking sheet. Sprinkle zucchini with salt and pepper. Divide sausage mixture evenly into the
center of each boat. Cook for 20-25 minutes until zucchini is tender.
Makes 4 servings
Calories: 188 per serving Fat: 3g.
ITALIAN CHICKEN BUNDLES
ITALIAN CHICKEN BUNDLES
1 lb. chicken breast
1 med. tomato, sliced into 8 thin slices
½ med. red onion, sliced into rings and separated
1 c. raw spinach stems trimmed
1 (8oz.) can tomato sauce
½ c. water
Italian seasoning
Garlic salt
Pepper
8 wooden toothpicks
Preheat oven to 375o
Place chicken breast, smooth side down, between two pieces of plastic wrap. With flat side of a
meat mallet, pound lightly to ¼ -inch thickness. Remove top layer of plastic wrap. On each
breast, layer two slices of tomato, 3-4 slices of red onion, and 6-8 spinach leaves. Sprinkle
chicken with desired amount of Italian seasoning, garlic salt and pepper. Starting from the short
side, roll up each breast. Secure with wooden toothpicks. Lightly mist a baking dish with olive
oil pan spry. Place each chicken breast into prepared baking dish, with toothpicks facing up. In a
small bowl, whisk together, tomato sauce, water and ¼ t. Italian seasoning. Pour sauce over top
of chicken. Cover with foil. Bake for 35-40 minutes until chicken is tender and no longer pink.
Place each bundle on a serving dish and spoon remaining sauce over top.
Makes 4 servings
Calories: 162 per serving Fat: 3g.
1 lb. chicken breast
1 med. tomato, sliced into 8 thin slices
½ med. red onion, sliced into rings and separated
1 c. raw spinach stems trimmed
1 (8oz.) can tomato sauce
½ c. water
Italian seasoning
Garlic salt
Pepper
8 wooden toothpicks
Preheat oven to 375o
Place chicken breast, smooth side down, between two pieces of plastic wrap. With flat side of a
meat mallet, pound lightly to ¼ -inch thickness. Remove top layer of plastic wrap. On each
breast, layer two slices of tomato, 3-4 slices of red onion, and 6-8 spinach leaves. Sprinkle
chicken with desired amount of Italian seasoning, garlic salt and pepper. Starting from the short
side, roll up each breast. Secure with wooden toothpicks. Lightly mist a baking dish with olive
oil pan spry. Place each chicken breast into prepared baking dish, with toothpicks facing up. In a
small bowl, whisk together, tomato sauce, water and ¼ t. Italian seasoning. Pour sauce over top
of chicken. Cover with foil. Bake for 35-40 minutes until chicken is tender and no longer pink.
Place each bundle on a serving dish and spoon remaining sauce over top.
Makes 4 servings
Calories: 162 per serving Fat: 3g.
LITE LEMON CHICKEN
LITE LEMON CHICKEN
1 lb. chicken breast
2 t. garlic powder
2 t. lemon pepper
½ t. seasoned salt
1 c. fresh squeezed lemon juice
4 lemon slices, optional
Preheat oven to 400o
In a small bowl combine, garlic powder, lemon pepper and seasoned salt. Mix to blend. Place
chicken on a large plate, and rub evenly with seasoning mixture. Cover with plastic wrap and
refrigerate for 15 minutes. Heat a large non-stick skillet over medium-high heat and mist lightly
with olive oil pan spray. Remove chicken from refrigerator and place into heated skillet. Cook
chicken 2-3 minutes per side, until browned. Lightly mist a baking dish with olive oil pan spray
and place chicken, smooth side up into baking dish. Pour lemon juice over the chicken, and top
each with a lemon slice. Bake for 18-20 minutes or until no longer pink and juices run clear.
Remove from oven, baste with pan juices. Let stand 5 minutes before serving.
Makes 4 servings
Calories: 140 per serving Fat: 3g.
1 lb. chicken breast
2 t. garlic powder
2 t. lemon pepper
½ t. seasoned salt
1 c. fresh squeezed lemon juice
4 lemon slices, optional
Preheat oven to 400o
In a small bowl combine, garlic powder, lemon pepper and seasoned salt. Mix to blend. Place
chicken on a large plate, and rub evenly with seasoning mixture. Cover with plastic wrap and
refrigerate for 15 minutes. Heat a large non-stick skillet over medium-high heat and mist lightly
with olive oil pan spray. Remove chicken from refrigerator and place into heated skillet. Cook
chicken 2-3 minutes per side, until browned. Lightly mist a baking dish with olive oil pan spray
and place chicken, smooth side up into baking dish. Pour lemon juice over the chicken, and top
each with a lemon slice. Bake for 18-20 minutes or until no longer pink and juices run clear.
Remove from oven, baste with pan juices. Let stand 5 minutes before serving.
Makes 4 servings
Calories: 140 per serving Fat: 3g.
MUSTARD BAKED CHICKEN
MUSTARD BAKED CHICKEN
1 lb. chicken breast
½ c. brown mustard (I use spicy brown)
1 T. soy sauce
2 pkts. Splenda or other sugar substitute
Preheat oven to 425o
Lightly mist a shallow baking dish with olive oil pan spray. Place chicken, smooth side up into
the baking dish. In a small bowl stir together mustard, soy sauce, and Splenda. Brush mustard
mixture generously over each chicken breast. Bake uncovered for 20 minutes or until no longer
pink, brushing with mustard mixture half way through cooking.
Makes 4 servings
Calories: 140 per serving Fat: 3g.
1 lb. chicken breast
½ c. brown mustard (I use spicy brown)
1 T. soy sauce
2 pkts. Splenda or other sugar substitute
Preheat oven to 425o
Lightly mist a shallow baking dish with olive oil pan spray. Place chicken, smooth side up into
the baking dish. In a small bowl stir together mustard, soy sauce, and Splenda. Brush mustard
mixture generously over each chicken breast. Bake uncovered for 20 minutes or until no longer
pink, brushing with mustard mixture half way through cooking.
Makes 4 servings
Calories: 140 per serving Fat: 3g.
CHICKEN WITH ONION CILANTRO RELISH
CHICKEN WITH ONION CILANTRO RELISH
1 lb. chicken breast
½ c. onion, coarsely chopped
¼ c. fresh cilantro
¼ t. salt
¼ t. pepper
3 T. fresh squeezed lime juice
2 med. limes, halved
In a food processor combine onion, cilantro, salt and pepper. Process until mixture is very finely
chopped. Dip chicken in lime juice and grill or broil for 6 to 8 minutes. Turn chicken over and
spread with onion cilantro relish. Cook for 6 to 8 minutes or until no longer pink. Serve with half
a lime.
Makes 4 servings
Calories: 160 per serving Fat: 3g.
1 lb. chicken breast
½ c. onion, coarsely chopped
¼ c. fresh cilantro
¼ t. salt
¼ t. pepper
3 T. fresh squeezed lime juice
2 med. limes, halved
In a food processor combine onion, cilantro, salt and pepper. Process until mixture is very finely
chopped. Dip chicken in lime juice and grill or broil for 6 to 8 minutes. Turn chicken over and
spread with onion cilantro relish. Cook for 6 to 8 minutes or until no longer pink. Serve with half
a lime.
Makes 4 servings
Calories: 160 per serving Fat: 3g.
GRILLED CHICKEN PICCATA
GRILLED CHICKEN PICCATA
1 lb. chicken breast
2 lrg. lemons
1 t. lemon zest
½ t. crushed dried rosemary
¼ t. salt
¼ t. fresh ground black pepper
2 T. I Can’t Believe It’s Not Butter Spray
1 T. capers, drained
½ t. dried parsley
Preheat grill to medium.
Halve and juice 1 lemon (should have about 3 T.) set juice aside.
Slice remaining lemon into 8 very thin slices and set aside.
Place chicken breast on a large plate. In a small bowl combine, lemon zest, rosemary, salt and
pepper. Sprinkle the mixture evenly over both sides of the chicken breast. Rub in with your
fingers. Arrange two slices of lemon on top of each chicken piece, overlapping if necessary.
Place chicken on grill and cover. Grill for 15-18 minutes or until no longer pink and juices run
clear.
Meanwhile, in a small sauce pan combine the lemon juice, I Can’t Believe It’s Not Butter Spray,
capers and parsley. Heat through. Remove chicken to serving plates and drizzle with warm
lemon caper sauce.
Makes 4 servings
Calories: 144 per serving Fat: 3g.
1 lb. chicken breast
2 lrg. lemons
1 t. lemon zest
½ t. crushed dried rosemary
¼ t. salt
¼ t. fresh ground black pepper
2 T. I Can’t Believe It’s Not Butter Spray
1 T. capers, drained
½ t. dried parsley
Preheat grill to medium.
Halve and juice 1 lemon (should have about 3 T.) set juice aside.
Slice remaining lemon into 8 very thin slices and set aside.
Place chicken breast on a large plate. In a small bowl combine, lemon zest, rosemary, salt and
pepper. Sprinkle the mixture evenly over both sides of the chicken breast. Rub in with your
fingers. Arrange two slices of lemon on top of each chicken piece, overlapping if necessary.
Place chicken on grill and cover. Grill for 15-18 minutes or until no longer pink and juices run
clear.
Meanwhile, in a small sauce pan combine the lemon juice, I Can’t Believe It’s Not Butter Spray,
capers and parsley. Heat through. Remove chicken to serving plates and drizzle with warm
lemon caper sauce.
Makes 4 servings
Calories: 144 per serving Fat: 3g.
Basic Shrimp
Basic Shrimp
2 quarts heavily−salted water
2 bay leaves
5 whole cloves
1 large celery rib, coarsely chopped
1 clove garlic, halved
Tabasco® sauce
Pinch of thyme
Pinch of basil
Put shrimp in COLD water containing all of the above ingredients. Bring to a boil, then turn off the
heat. Shrimp are ready when bright pink.
2 quarts heavily−salted water
2 bay leaves
5 whole cloves
1 large celery rib, coarsely chopped
1 clove garlic, halved
Tabasco® sauce
Pinch of thyme
Pinch of basil
Put shrimp in COLD water containing all of the above ingredients. Bring to a boil, then turn off the
heat. Shrimp are ready when bright pink.
CHICKEN ZUCCHINI BAKE
CHICKEN ZUCCHINI BAKE
1lb. chicken breast, cubed
1 med. onion, diced
8c. zucchini , sl iced
1 clove garl ic, minced
1(14oz.) can diced tomatoes
1(8oz.) can tomato sauce
1t. Italian seasoning
½c. water
Salt and pepper to taste
Preheat oven to 375o
Lightly mist a large non-stick ski l let with ol ive oi l pan spray. Cook cubed
chicken in ski l let over medium-high heat unti l no longer pink. Reduce heat
to medium; add onion, garl ic, tomatoes, tomato sauce, water and seasonings.
Heat through unti l thickened and bubbly. Mist a 9x13” baking dish with olive
oi l pan spray. Evenly spread 1c. chicken mixture in bottom of baking dish.
Layer 4c. zucchini over top. Spoon halve of chicken mixture evenly over top
of f irst layer of zucchini . Repeat layers with remaining zucchini and chicken
mixture. Cover with foi l and bake for 1 hour or unti l zucchini is tender.
Makes 4….2 1/2c. servings
Calories: 190 per. Serving Fat: 3g.
1lb. chicken breast, cubed
1 med. onion, diced
8c. zucchini , sl iced
1 clove garl ic, minced
1(14oz.) can diced tomatoes
1(8oz.) can tomato sauce
1t. Italian seasoning
½c. water
Salt and pepper to taste
Preheat oven to 375o
Lightly mist a large non-stick ski l let with ol ive oi l pan spray. Cook cubed
chicken in ski l let over medium-high heat unti l no longer pink. Reduce heat
to medium; add onion, garl ic, tomatoes, tomato sauce, water and seasonings.
Heat through unti l thickened and bubbly. Mist a 9x13” baking dish with olive
oi l pan spray. Evenly spread 1c. chicken mixture in bottom of baking dish.
Layer 4c. zucchini over top. Spoon halve of chicken mixture evenly over top
of f irst layer of zucchini . Repeat layers with remaining zucchini and chicken
mixture. Cover with foi l and bake for 1 hour or unti l zucchini is tender.
Makes 4….2 1/2c. servings
Calories: 190 per. Serving Fat: 3g.
Barbecued Oysters
Barbecued Oysters
3 cups oysters
3/4 cup flour
Seasoned salt and pepper, to taste
1 1/2 cups barbecue sauce
Drain oysters well. Mix flour, salt and pepper in brown grocery bag. Shake oysters in flour mixture.
Sauté oysters in hot oil just enough to form a crust, but not enough to completely cook. Place oysters in
an oblong baking dish and cover oysters with barbecue sauce. Bake at 350 degrees F for 20 to 25
minutes.
3 cups oysters
3/4 cup flour
Seasoned salt and pepper, to taste
1 1/2 cups barbecue sauce
Drain oysters well. Mix flour, salt and pepper in brown grocery bag. Shake oysters in flour mixture.
Sauté oysters in hot oil just enough to form a crust, but not enough to completely cook. Place oysters in
an oblong baking dish and cover oysters with barbecue sauce. Bake at 350 degrees F for 20 to 25
minutes.
Barbecue Shrimp
Barbecue Shrimp
2 cloves garlic, smashed
2 bay leaves
6 pounds fresh Gulf shrimp with heads on,
20 to 25 count to the pound
1/4 cup lemon juice
1 1/2 pounds salted butter
1/2 pound margarine
2 teaspoons paprika
1 newly−purchased 4−ounce can black pepper
Preheat oven to 300 degrees F.
Use the garlic cloves to wipe the inside of a baking pan (or two) big enough to hold all the shrimp.
Squeeze it in there to get as much garlic oil as you can in there. Discard the garlic itself, but leave the
little bits that came loose. Place two bay leaves at the bottom of the pan.
Wash and pat dry the shrimp, then lay them on their sides, crowded together and slightly overlapping,
in the baking pan. Douse the shrimp with the lemon juice.
Cut the butter and margarine into cubes and distribute it atop the shrimp. Sprinkle it with the
paprika. Liberally sprinkle enough black pepper over the shrimp to cover them with a palpable black
layer. Don't miss any spots! (And you don't have to use the whole can, either.)
Bake the shrimp in a preheated 300 degree F oven for 15 minutes. Check them for doneness; when the
meat pulls away from the shells, you're there. You do not want soft, wrinkled shells. Return the shrimp
to the oven if necessary, but not much longer.
Serve the shrimp in soup plates with lots of the sauce and toasted French bread. Also plenty of napkins
and perhaps bibs.
2 cloves garlic, smashed
2 bay leaves
6 pounds fresh Gulf shrimp with heads on,
20 to 25 count to the pound
1/4 cup lemon juice
1 1/2 pounds salted butter
1/2 pound margarine
2 teaspoons paprika
1 newly−purchased 4−ounce can black pepper
Preheat oven to 300 degrees F.
Use the garlic cloves to wipe the inside of a baking pan (or two) big enough to hold all the shrimp.
Squeeze it in there to get as much garlic oil as you can in there. Discard the garlic itself, but leave the
little bits that came loose. Place two bay leaves at the bottom of the pan.
Wash and pat dry the shrimp, then lay them on their sides, crowded together and slightly overlapping,
in the baking pan. Douse the shrimp with the lemon juice.
Cut the butter and margarine into cubes and distribute it atop the shrimp. Sprinkle it with the
paprika. Liberally sprinkle enough black pepper over the shrimp to cover them with a palpable black
layer. Don't miss any spots! (And you don't have to use the whole can, either.)
Bake the shrimp in a preheated 300 degree F oven for 15 minutes. Check them for doneness; when the
meat pulls away from the shells, you're there. You do not want soft, wrinkled shells. Return the shrimp
to the oven if necessary, but not much longer.
Serve the shrimp in soup plates with lots of the sauce and toasted French bread. Also plenty of napkins
and perhaps bibs.
Barbecued Shrimp
Barbecued Shrimp
5 pounds shrimp with heads
Salt and pepper, to taste
3 bay leaves
1/4 cup oregano
1/3 (2 ounce) bottle garlic juice
1 teaspoon Tabasco® sauce
2 pounds butter
6 large or 8 small lemons
Place shrimp evenly in large casserole or metal pan. Completely coat with salt and pepper until you
think they are ruined. Crumble bay leaves and sprinkle evenly over shrimp. Sprinkle oregano, garlic
juice and Tabasco over shrimp.
In separate pan, melt butter. Squeeze lemon juice, pulp and seeds into butter. Mix thoroughly and
pour over shrimp. Preheat oven to 350 degrees F and bake, covered, for 30 to 40 minutes.
Yields 6 to 8 servings.
5 pounds shrimp with heads
Salt and pepper, to taste
3 bay leaves
1/4 cup oregano
1/3 (2 ounce) bottle garlic juice
1 teaspoon Tabasco® sauce
2 pounds butter
6 large or 8 small lemons
Place shrimp evenly in large casserole or metal pan. Completely coat with salt and pepper until you
think they are ruined. Crumble bay leaves and sprinkle evenly over shrimp. Sprinkle oregano, garlic
juice and Tabasco over shrimp.
In separate pan, melt butter. Squeeze lemon juice, pulp and seeds into butter. Mix thoroughly and
pour over shrimp. Preheat oven to 350 degrees F and bake, covered, for 30 to 40 minutes.
Yields 6 to 8 servings.
Barbecued Shrimp
Barbecued Shrimp
2 pounds fresh, unpeeled shrimp
4 stalks celery with leaves, diced
1/2 teaspoon garlic powder
3 lemons, cut into wedges
2 tablespoon cracked black pepper
3/4 cup butter or margarine, cut into cubes
Lemon wedges (for garnish)
2 tablespoons Worcestershire sauce
2 tablespoons salt
3/4 teaspoon hot sauce
Wash shrimp thoroughly and place in a large shallow pan. Add celery and garlic. Squeeze juice from
lemons over top. Dot shrimp with butter and sprinkle with remaining ingredients except lemon wedges.
Place shrimp under broiler until butter melts and shrimp starts to turn pink (about 5 minutes), stirring
several times. When all shrimp are slightly pink, reduce temperature to 350 degrees F and bake 20
more minutes or until done, stirring often. Do not overcook or shrimp will become mushy. Test for
doneness.
Garnish with lemon wedges.
Flavor improves if shrimp are cooked ahead of time and then reheated, but do not overcook.
2 pounds fresh, unpeeled shrimp
4 stalks celery with leaves, diced
1/2 teaspoon garlic powder
3 lemons, cut into wedges
2 tablespoon cracked black pepper
3/4 cup butter or margarine, cut into cubes
Lemon wedges (for garnish)
2 tablespoons Worcestershire sauce
2 tablespoons salt
3/4 teaspoon hot sauce
Wash shrimp thoroughly and place in a large shallow pan. Add celery and garlic. Squeeze juice from
lemons over top. Dot shrimp with butter and sprinkle with remaining ingredients except lemon wedges.
Place shrimp under broiler until butter melts and shrimp starts to turn pink (about 5 minutes), stirring
several times. When all shrimp are slightly pink, reduce temperature to 350 degrees F and bake 20
more minutes or until done, stirring often. Do not overcook or shrimp will become mushy. Test for
doneness.
Garnish with lemon wedges.
Flavor improves if shrimp are cooked ahead of time and then reheated, but do not overcook.
CHICKEN & STRAWBERRY SALAD
Dressing:
2 T. fresh squeezed orange juice
2 T. fresh squeezed lemon juice
1-2 pkts. Splenda or other sugar substitute
Combine ingredients well.
Chill until serving.
Salad:
¼ c. soy sauce
2 T. fresh squeezed orange juice
1 clove garlic, minced
2 green onions, thinly sliced
½ lb. chicken breast
4 c. raw spinach
1 c. sliced strawberries
¼ med. red onion sliced, rings separated
In a gallon size ziplock bag combine, soy sauce, green onions, 2 T. orange juice and garlic.
Add chicken and seal bag. Marinate in refrigerator for2-24 hours, turning occasionally. Remove
chicken from bag and reserve marinade. Grill or broil chicken for 8-10 minutes turning once and
brushing with marinade. Cook until chicken is tender and no longer pink. Cool chicken slightly.
Place spinach, 2 c. each onto serving plates. Slice chicken and place on top of spinach, top with
sliced strawberries and red onion rings. Shake dressing and drizzle evenly over two salads.
Makes 2 servings
Calories: 195 per serving Fat: 3g.
2 T. fresh squeezed orange juice
2 T. fresh squeezed lemon juice
1-2 pkts. Splenda or other sugar substitute
Combine ingredients well.
Chill until serving.
Salad:
¼ c. soy sauce
2 T. fresh squeezed orange juice
1 clove garlic, minced
2 green onions, thinly sliced
½ lb. chicken breast
4 c. raw spinach
1 c. sliced strawberries
¼ med. red onion sliced, rings separated
In a gallon size ziplock bag combine, soy sauce, green onions, 2 T. orange juice and garlic.
Add chicken and seal bag. Marinate in refrigerator for2-24 hours, turning occasionally. Remove
chicken from bag and reserve marinade. Grill or broil chicken for 8-10 minutes turning once and
brushing with marinade. Cook until chicken is tender and no longer pink. Cool chicken slightly.
Place spinach, 2 c. each onto serving plates. Slice chicken and place on top of spinach, top with
sliced strawberries and red onion rings. Shake dressing and drizzle evenly over two salads.
Makes 2 servings
Calories: 195 per serving Fat: 3g.
MUSTARD CHICKEN WRAPS
1 lb. ground chicken breast*
2 T. mustard, yellow or Dijon (I use spicy brown)
Salt and pepper to taste
Paprika to taste and color
Mix all ingredients well. Shape into 4 equal, 4oz. patties.
Grill or broil as you would a hamburger. Serve in a lettuce wrap, or to cut fat and calories, use
for the HCG burger. You can also use this recipe crumbled and browned in a skillet. Wrap in
lettuce with your choice of other vegetables, or serve over chopped salad greens.
Makes 4 servings
Calories: 135 per serving Fat: 3g.
*Note: Choose your chicken breast from the butcher section of your grocer and ask the butcher to grind them, if you
don’t have a way of grinding for yourself.
2 T. mustard, yellow or Dijon (I use spicy brown)
Salt and pepper to taste
Paprika to taste and color
Mix all ingredients well. Shape into 4 equal, 4oz. patties.
Grill or broil as you would a hamburger. Serve in a lettuce wrap, or to cut fat and calories, use
for the HCG burger. You can also use this recipe crumbled and browned in a skillet. Wrap in
lettuce with your choice of other vegetables, or serve over chopped salad greens.
Makes 4 servings
Calories: 135 per serving Fat: 3g.
*Note: Choose your chicken breast from the butcher section of your grocer and ask the butcher to grind them, if you
don’t have a way of grinding for yourself.
Baltimore Crab Cakes
Baltimore Crab Cakes
1 pound. fresh, lump crabmeat, drained
1/2 cup Italian−seasoned breadcrumbs
1/2 teaspoon baking powder
1/3 cup milk
1 large egg, beaten
1/4 cup mayonnaise or salad dressing
2 tablespoons finely chopped scallions
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
2 teaspoons dried onion flakes
3/4 teaspoon dried parsley flakes
1/4 cup all−purpose flour
1/4 cup butter or margarine, melted
Combine first 11 ingredients; shape into 6 patties. Coat with flour; chill at least 1 hour.
Cook patties in butter in a skillet over medium−high heat 4 minutes on each side or until golden.
1 pound. fresh, lump crabmeat, drained
1/2 cup Italian−seasoned breadcrumbs
1/2 teaspoon baking powder
1/3 cup milk
1 large egg, beaten
1/4 cup mayonnaise or salad dressing
2 tablespoons finely chopped scallions
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
2 teaspoons dried onion flakes
3/4 teaspoon dried parsley flakes
1/4 cup all−purpose flour
1/4 cup butter or margarine, melted
Combine first 11 ingredients; shape into 6 patties. Coat with flour; chill at least 1 hour.
Cook patties in butter in a skillet over medium−high heat 4 minutes on each side or until golden.
Baked Stuffed Shrimp
Baked Stuffed Shrimp
16 (12−20 count) large shrimp
1 1/2 sleeves Ritz crackers, crushed
1/2 pound butter, melted
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
Dash of garlic salt
Lemon
Shell and devein shrimp. Set shrimp out on greased cookie sheet. Mix together crushed crackers,
butter, horseradish, Worcestershire sauce, Tabasco and garlic salt. Cover shrimp with stuffing. Bake
at 400 degrees F for 15 minutes.
Serve with lemon wedges.
16 (12−20 count) large shrimp
1 1/2 sleeves Ritz crackers, crushed
1/2 pound butter, melted
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
Dash of Tabasco sauce
Dash of garlic salt
Lemon
Shell and devein shrimp. Set shrimp out on greased cookie sheet. Mix together crushed crackers,
butter, horseradish, Worcestershire sauce, Tabasco and garlic salt. Cover shrimp with stuffing. Bake
at 400 degrees F for 15 minutes.
Serve with lemon wedges.
Baked Stuffed Shrimp
Baked Stuffed Shrimp
25 to 30 large shrimp
3/4 stick (6 tablespoons) butter or margarine
6 ribs celery, chopped
1 large onion, chopped
3 bay leaves
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
1 pound crabmeat (lump or claw)
Salt, black and red peppers, to taste
About 3/4 of a medium−size French bread loaf
1 cup seasoned bread crumbs
Peel raw shrimp, leaving tail section on shrimp. Devein and butterfly shrimp. Refrigerate until
dressing is prepared.
In medium skillet, sauté celery, onions and bay leaves in butter or margarine until tender. Add green
onions and parsley. Sauté until tender. Remove bay leaves.
Poke holes in French bread. Wet bread under cold water then squeeze out most of the water. Break
bread into small pieces with hands and place in mixing bowl. Add celery, onions and parsley mixture to
bread. Add crabmeat, salt and pepper.
Take some of the dressing and by hand wrap around shrimp, leaving tail exposed. Roll or sprinkle
seasoned bread crumbs over stuffing. Place on lightly greased cookie sheet.
Bake at 350 degrees F for about 30 minutes.
Makes 25 to 30 stuffed shrimp.
25 to 30 large shrimp
3/4 stick (6 tablespoons) butter or margarine
6 ribs celery, chopped
1 large onion, chopped
3 bay leaves
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
1 pound crabmeat (lump or claw)
Salt, black and red peppers, to taste
About 3/4 of a medium−size French bread loaf
1 cup seasoned bread crumbs
Peel raw shrimp, leaving tail section on shrimp. Devein and butterfly shrimp. Refrigerate until
dressing is prepared.
In medium skillet, sauté celery, onions and bay leaves in butter or margarine until tender. Add green
onions and parsley. Sauté until tender. Remove bay leaves.
Poke holes in French bread. Wet bread under cold water then squeeze out most of the water. Break
bread into small pieces with hands and place in mixing bowl. Add celery, onions and parsley mixture to
bread. Add crabmeat, salt and pepper.
Take some of the dressing and by hand wrap around shrimp, leaving tail exposed. Roll or sprinkle
seasoned bread crumbs over stuffing. Place on lightly greased cookie sheet.
Bake at 350 degrees F for about 30 minutes.
Makes 25 to 30 stuffed shrimp.
Baked Scallops with Garlic Sauce
Baked Scallops with Garlic Sauce
1 1/2 pounds bay scallops, cut in halves
3 cloves garlic, mashed
1/4 cup (1/2 stick) margarine, melted
10 firm white mushrooms, sliced
Light dash of onion salt
Dash of freshly grated pepper
1/3 cup seasoned bread crumbs
1 teaspoon finely minced fresh parsley
Wipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend.
Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add the
mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce
and drizzle the rest on scallops. Sprinkle with bread crumbs, parsley and reserved garlic sauce. Bake
in preheated 375 degrees F oven until the top is nicely browned and bubbly hot.
1 1/2 pounds bay scallops, cut in halves
3 cloves garlic, mashed
1/4 cup (1/2 stick) margarine, melted
10 firm white mushrooms, sliced
Light dash of onion salt
Dash of freshly grated pepper
1/3 cup seasoned bread crumbs
1 teaspoon finely minced fresh parsley
Wipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend.
Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add the
mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce
and drizzle the rest on scallops. Sprinkle with bread crumbs, parsley and reserved garlic sauce. Bake
in preheated 375 degrees F oven until the top is nicely browned and bubbly hot.
Baked Stuffed Shrimp
Baked Stuffed Shrimp
24 jumbo shrimp
1 medium onion, minced
1 green pepper, chopped
6 tablespoons butter, divided
1 cup fresh crab meat or 1 (7 1/2 ounce) can
1 teaspoon dry mustard
Paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons mayonnaise
2 tablespoons flour
1 cup milk
1 tablespoon sherry wine, or more
Grated Parmesan cheese
Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Sauté onion
and pepper in 4 tablespoons of the butter until soft but not brown. Add the crab meat, dry mustard,
Worcestershire sauce, salt and mayonnaise. Set aside.
Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture
along with the sherry. Mix well; stuff the butterflied shrimp with the crab meat and dot with extra
butter. Sprinkle lightly with Parmesan cheese and paprika. Arrange in shallow baking pan and bake at
350 degrees F for 25 to 30 minutes.
Serves 4 to 6.
24 jumbo shrimp
1 medium onion, minced
1 green pepper, chopped
6 tablespoons butter, divided
1 cup fresh crab meat or 1 (7 1/2 ounce) can
1 teaspoon dry mustard
Paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons mayonnaise
2 tablespoons flour
1 cup milk
1 tablespoon sherry wine, or more
Grated Parmesan cheese
Clean and remove heads and shells from shrimp, leaving tails. Split shrimp and open flat. Sauté onion
and pepper in 4 tablespoons of the butter until soft but not brown. Add the crab meat, dry mustard,
Worcestershire sauce, salt and mayonnaise. Set aside.
Make white sauce using remaining 2 tablespoons butter, flour and milk. Add to crab meat mixture
along with the sherry. Mix well; stuff the butterflied shrimp with the crab meat and dot with extra
butter. Sprinkle lightly with Parmesan cheese and paprika. Arrange in shallow baking pan and bake at
350 degrees F for 25 to 30 minutes.
Serves 4 to 6.
Backyard Shrimp Fest
Backyard Shrimp Fest
1/2 cup Old Bay seasoning
2 tablespoons salt
4 quarts water
1 (12 ounce) can beer, optional
8 medium red potatoes, cut in quarters
2 large sweet onions, cut in wedges
2 pounds lean smoked sausage, cut in 2−inch lengths
8 ears fresh corn, cut in half
4 pounds large shrimp in shells
In an 8−quart pot, bring seasoning, salt, water and beer to a boil. Add potatoes and onions; cook over
high heat for 8 minutes.
Add smoked sausage to potatoes and onions; continue to cook on high for 5 minutes. Add corn to pot;
continue to boil for 7 minutes. Add shrimp in shells; cook for 4 minutes.
Drain cooking liquid. Pour contents of pot into several large bowls, shallow pails or mound on a
paper−covered picnic table. Sprinkle with additional seasoning if desired.
Makes 8 large servings
Recipe serving tip: Eliminate cleanup by using paper plates and covering the picnic or patio table with
news paper. Drain the water from the pot and mound con tents atop the paper. Have everybody grab a
seat around the table and have fun peeling and eating the shrimp. Provide empty pails or bowls for the
shrimp shells.
1/2 cup Old Bay seasoning
2 tablespoons salt
4 quarts water
1 (12 ounce) can beer, optional
8 medium red potatoes, cut in quarters
2 large sweet onions, cut in wedges
2 pounds lean smoked sausage, cut in 2−inch lengths
8 ears fresh corn, cut in half
4 pounds large shrimp in shells
In an 8−quart pot, bring seasoning, salt, water and beer to a boil. Add potatoes and onions; cook over
high heat for 8 minutes.
Add smoked sausage to potatoes and onions; continue to cook on high for 5 minutes. Add corn to pot;
continue to boil for 7 minutes. Add shrimp in shells; cook for 4 minutes.
Drain cooking liquid. Pour contents of pot into several large bowls, shallow pails or mound on a
paper−covered picnic table. Sprinkle with additional seasoning if desired.
Makes 8 large servings
Recipe serving tip: Eliminate cleanup by using paper plates and covering the picnic or patio table with
news paper. Drain the water from the pot and mound con tents atop the paper. Have everybody grab a
seat around the table and have fun peeling and eating the shrimp. Provide empty pails or bowls for the
shrimp shells.
Baked Oysters with Bleu Cheese
Baked Oysters with Bleu Cheese
1/2 pound peeled young potatoes
4 tablespoons milk
4 tablespoons olive oil
2 tablespoons chopped flat−leaf parsley
2 dozen plump, fresh oysters
Salt and pepper, to taste
2 egg yolks
4 tablespoon dry white wine
2/3 cup cream
3 ounces crumbled bleu cheese
Cook the potatoes in salted, boiling water until tender. Drain well, and mash (using a fork) together
with the milk, olive oil, and parsley.
Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top
shell, and wash the bottom shell thoroughly.
Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doubles
in volume, continuing to beat during cooking.
In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 minutes, then
remove from heat. Add the oyster juice, and fold this mixture gently into the egg yolks.
To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the
sauce. Put them under the grill for 5 minute so that the mixture becomes golden brown.
Serve hot.
1/2 pound peeled young potatoes
4 tablespoons milk
4 tablespoons olive oil
2 tablespoons chopped flat−leaf parsley
2 dozen plump, fresh oysters
Salt and pepper, to taste
2 egg yolks
4 tablespoon dry white wine
2/3 cup cream
3 ounces crumbled bleu cheese
Cook the potatoes in salted, boiling water until tender. Drain well, and mash (using a fork) together
with the milk, olive oil, and parsley.
Open the oysters, separate the bodies from the shell, keep the juice and set aside. Throw away the top
shell, and wash the bottom shell thoroughly.
Beat the egg yolks together with the wine, and put in a double boiler to cook until the mixture doubles
in volume, continuing to beat during cooking.
In another pan, mix together the cream and the Bleu cheese. Bring to a boil for 2 to 3 minutes, then
remove from heat. Add the oyster juice, and fold this mixture gently into the egg yolks.
To serve, fill the oyster shells with the mashed potatoes. Put the oysters on top, and cover with the
sauce. Put them under the grill for 5 minute so that the mixture becomes golden brown.
Serve hot.
CHICKEN BROCCOLI CASSEROLE
1 lb. chicken breast, cubed
2 c. chicken broth
8 c. broccoli florets
3 ribs celery with leaves, chopped
½ med. onion, chopped
1 t. dried parsley
½ t. dried thyme
½ t. dried marjoram
Salt and pepper to taste
Preheat oven to 375o
Lightly mist a 9x13” baking dish with olive oil pan spray. Layer cubed chicken evenly in bottom
of baking dish. Layer broccoli, celery, and onion evenly over top of chicken. Sprinkle herbs, salt
and pepper over all. Pour chicken broth over. Cover with foil and bake for 1-1 ½ hours, until
chicken is tender and no longer pink.
Makes 4….2 ½ c. servings
Calories: 205 per serving Fat: 3g.
2 c. chicken broth
8 c. broccoli florets
3 ribs celery with leaves, chopped
½ med. onion, chopped
1 t. dried parsley
½ t. dried thyme
½ t. dried marjoram
Salt and pepper to taste
Preheat oven to 375o
Lightly mist a 9x13” baking dish with olive oil pan spray. Layer cubed chicken evenly in bottom
of baking dish. Layer broccoli, celery, and onion evenly over top of chicken. Sprinkle herbs, salt
and pepper over all. Pour chicken broth over. Cover with foil and bake for 1-1 ½ hours, until
chicken is tender and no longer pink.
Makes 4….2 ½ c. servings
Calories: 205 per serving Fat: 3g.
Amaretto Shrimp
Amaretto Shrimp
Yields 4 to 5 servings
1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and
cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until
pink.
Serve immediately over hot rice.
Yields 4 to 5 servings
1/2 cup butter
1/3 cup amaretto
1/3 cup sliced almonds
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 pound large shrimp, peeled and deveined, tails left on
In a large skillet, melt the butter over medium heat. Add amaretto, almonds, sugar, cinnamon and
cayenne pepper and stir until the sugar dissolves. Add shrimp and cook for 3 to 5 minutes, just until
pink.
Serve immediately over hot rice.
Avocado Crepes with Crab
Avocado Crepes with Crab
1 large avocado
6 eggs
3/4 cup flour
Salt and pepper
3/4 cup milk
3/4 cup water
Butter
3 cups cream sauce
2/3 cup diced Gruyere cheese
1 tablespoon Worcestershire sauce
1 1/2 pounds crab meat (2 cans)
1/2 cup grated cheese
Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.
Heat a 6−inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to
cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.
Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add
Worcestershire sauce. Stir in crabmeat.
Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered
shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts.
Serves 6 to 8.
1 large avocado
6 eggs
3/4 cup flour
Salt and pepper
3/4 cup milk
3/4 cup water
Butter
3 cups cream sauce
2/3 cup diced Gruyere cheese
1 tablespoon Worcestershire sauce
1 1/2 pounds crab meat (2 cans)
1/2 cup grated cheese
Mash avocado; add eggs, flour and salt. Beat until smooth and gradually stir in milk and water.
Heat a 6−inch pan, melt in it 1/3 teaspoon butter. Pour in 4 tablespoons avocado batter. Tilt pan to
cover bottom and brown pancake. Turn and cook other side. Continue to use all batter.
Heat sauce. Add Gruyere cheese and cook until sauce thickens. Remove from heat. Add
Worcestershire sauce. Stir in crabmeat.
Put a little filling on each pancake and roll up. Arrange pancakes in a single layer in a large buttered
shallow baking dish. Sprinkle with grated cheese. Dot with butter. Bake at 425°F until cheese melts.
Serves 6 to 8.
Alabama Shrimp Bake
Alabama Shrimp Bake
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased
13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20
to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
Serves 6.
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
Fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased
13 x 9 x 2−inch baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400 degrees F for 20
to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh
rosemary sprigs.
Serves 6.
Almost Shrimp Paesano
Almost Shrimp Paesano
Shrimp
1 egg
1 cup milk
Salt and pepper to taste
1 pound extra−large shrimp, peeled
and deveined, tails left on
1/2 cup all−purpose flour
Vegetable oil
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of
room to cook. (It's important that shrimp are not near each other or touch.) Brown them on one side,
then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350
degrees F oven to finish cooking. Meanwhile, prepare sauce.
Sauce
1 1/2 cups (3 sticks) cold butter,
cut into 1−inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley
In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk
mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.
Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled
seafood.)
Serves 3 to 4.
Shrimp
1 egg
1 cup milk
Salt and pepper to taste
1 pound extra−large shrimp, peeled
and deveined, tails left on
1/2 cup all−purpose flour
Vegetable oil
In a shallow bowl, combine eggs, milk, salt and pepper. Dip shrimp in mixture, then dip in flour lightly.
Heat oil in a sauté pan until hot, then add shrimp 4 to 6 at a time, making sure shrimp have plenty of
room to cook. (It's important that shrimp are not near each other or touch.) Brown them on one side,
then turn and brown them on the other. Cook until done, or put on a baking sheet in a preheated 350
degrees F oven to finish cooking. Meanwhile, prepare sauce.
Sauce
1 1/2 cups (3 sticks) cold butter,
cut into 1−inch pieces
Juice of 1 medium lemon
1 clove garlic, minced
2 tablespoons minced fresh parsley
In a heavy saucepan, combine butter, lemon juice and garlic. Put over medium−low heat and whisk
mixture constantly until the butter is just melted and thickened. Stir in parsley, then remove from heat.
Pool sauce on plate, then top with cooked shrimp. (Leftover sauce is also good with grilled or broiled
seafood.)
Serves 3 to 4.
Meatballs
2 slices bread, cubed
12 ounces beer
1 pound lean ground beef
H cup shredded mozzarella cheese
Freshly ground black pepper to taste
H cup chopped onion
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons beef stock
1 to 2 tablespoons all-purpose flour (optional)
Sauce of choice
In one bowl, soak the bread cubes in H cup of beer. In another bowl, combine the ground beef,
mozzarella cheese, pepper, and beer-soaked bread. Shape the mixture into 32 cocktail-size meatballs.
Arrange the meatballs in a single layer on a cookie sheet and bake for 15 minutes at 350°.
When the meatballs are done, drain them on paper towels to remove the grease.
In a skillet, sauté the onions in butter until tender. Stir in the brown sugar, vinegar, beef stock,
and remaining beer. Thicken with flour if desired. Simmer the mixture over a low heat for 10
minutes. Add the meatballs to the sauce and simmer for 20 minutes.
12 ounces beer
1 pound lean ground beef
H cup shredded mozzarella cheese
Freshly ground black pepper to taste
H cup chopped onion
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons beef stock
1 to 2 tablespoons all-purpose flour (optional)
Sauce of choice
In one bowl, soak the bread cubes in H cup of beer. In another bowl, combine the ground beef,
mozzarella cheese, pepper, and beer-soaked bread. Shape the mixture into 32 cocktail-size meatballs.
Arrange the meatballs in a single layer on a cookie sheet and bake for 15 minutes at 350°.
When the meatballs are done, drain them on paper towels to remove the grease.
In a skillet, sauté the onions in butter until tender. Stir in the brown sugar, vinegar, beef stock,
and remaining beer. Thicken with flour if desired. Simmer the mixture over a low heat for 10
minutes. Add the meatballs to the sauce and simmer for 20 minutes.
Crab Dip
1H cups mayonnaise
1 teaspoon mustard
G teaspoon hot pepper sauce
Dash of lemon juice
Seasoned salt to taste
2 tablespoons beer
6 ounces Alaskan crab meat, separated
In a bowl, combine the mayonnaise, mustard, pepper sauce, lemon juice, seasoned salt, and beer.
Mix until smooth. Stir in the crab meat.
1 teaspoon mustard
G teaspoon hot pepper sauce
Dash of lemon juice
Seasoned salt to taste
2 tablespoons beer
6 ounces Alaskan crab meat, separated
In a bowl, combine the mayonnaise, mustard, pepper sauce, lemon juice, seasoned salt, and beer.
Mix until smooth. Stir in the crab meat.
Crab Bowl Dip
12 ounces crab meat
2 8-ounce packages cream cheese, softened
2 tablespoons beer
1 teaspoon lemon juice
H teaspoon Worcestershire sauce
Dash of hot sauce
G teaspoon salt (or to taste)
Round loaf of rye bread or crackers of choice
In a large bowl, combine all of the ingredients, except the rye bread, mixing well. Add extra seasonings
to taste. Slice the top off the rye bread and scoop out the center. Place the beer crab mixture
into the rye bread bowl. Serve with the scooped-out rye bread chunks or crackers.
2 8-ounce packages cream cheese, softened
2 tablespoons beer
1 teaspoon lemon juice
H teaspoon Worcestershire sauce
Dash of hot sauce
G teaspoon salt (or to taste)
Round loaf of rye bread or crackers of choice
In a large bowl, combine all of the ingredients, except the rye bread, mixing well. Add extra seasonings
to taste. Slice the top off the rye bread and scoop out the center. Place the beer crab mixture
into the rye bread bowl. Serve with the scooped-out rye bread chunks or crackers.
Blue Cheese Dip
3 6-ounce rolls sharp cheese, softened
1H ounces blue cheese (Roquefort)
2 tablespoons butter, softened
2 medium cloves garlic, minced
1 medium onion
1 teaspoon Worcestershire sauce
H teaspoon Tabasco sauce
1 cup beer (warm)
1 loaf rye bread or crackers of choice
In a large bowl, combine all of the ingredients except the beer and rye bread, mixing well with an
electric mixer. Slowly add the beer, continuing to mix well. Refrigerate the mixture. Serve the Blue
Cheese Dip cold with the rye bread or crackers.
1H ounces blue cheese (Roquefort)
2 tablespoons butter, softened
2 medium cloves garlic, minced
1 medium onion
1 teaspoon Worcestershire sauce
H teaspoon Tabasco sauce
1 cup beer (warm)
1 loaf rye bread or crackers of choice
In a large bowl, combine all of the ingredients except the beer and rye bread, mixing well with an
electric mixer. Slowly add the beer, continuing to mix well. Refrigerate the mixture. Serve the Blue
Cheese Dip cold with the rye bread or crackers.
Fondue
1 small clove garlic, halved
i cup beer
2 cups shredded Swiss cheese
1 cup shredded sharp natural Cheddar cheese
1 tablespoon all-purpose flour
Dash of hot pepper sauce
Dippers of choice (examples: chicken, steak, raw vegetables)
Use the cut side of the garlic to coat the inside of a saucepan and then discard the garlic. Pour the
beer into the saucepan and heat it slowly. On a cutting board, coat the shredded cheeses with the
flour. Gradually add the cheese to the beer, stirring constantly, until the mixture is thickened and
bubbles. Do not allow the mixture to become too hot. Stir in the hot pepper sauce. Transfer the
mixture to a fondue pot. Place the pot over the fondue burner.
Spear each dipper with a fondue fork, dipping it into the fondue, swirling to coat. If the mixture
becomes too thick, stir in a little additional warmed beer.
i cup beer
2 cups shredded Swiss cheese
1 cup shredded sharp natural Cheddar cheese
1 tablespoon all-purpose flour
Dash of hot pepper sauce
Dippers of choice (examples: chicken, steak, raw vegetables)
Use the cut side of the garlic to coat the inside of a saucepan and then discard the garlic. Pour the
beer into the saucepan and heat it slowly. On a cutting board, coat the shredded cheeses with the
flour. Gradually add the cheese to the beer, stirring constantly, until the mixture is thickened and
bubbles. Do not allow the mixture to become too hot. Stir in the hot pepper sauce. Transfer the
mixture to a fondue pot. Place the pot over the fondue burner.
Spear each dipper with a fondue fork, dipping it into the fondue, swirling to coat. If the mixture
becomes too thick, stir in a little additional warmed beer.
Leek Spread
• Yields 5 Cups
1 pound sharp Cheddar cheese, shredded
1 pound mild Cheddar cheese, shredded
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 leek or 2 scallions, trimmed and minced, white part only
1 clove garlic, peeled and minced
G teaspoon hot red pepper sauce
1H to 2 cups flat beer
In an electric mixer at high speed or in a food processor fitted with a metal chopping blade, blend
all of the ingredients, except the beer, until the mixture is smooth.
With the motor running, pour the beer into the mixture in a slow steady stream until the mixture
is as thick as you prefer. Pack the Leek Spread into a storage container, cover, and refrigerate
for several days to mellow the flavors.
1 pound sharp Cheddar cheese, shredded
1 pound mild Cheddar cheese, shredded
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 leek or 2 scallions, trimmed and minced, white part only
1 clove garlic, peeled and minced
G teaspoon hot red pepper sauce
1H to 2 cups flat beer
In an electric mixer at high speed or in a food processor fitted with a metal chopping blade, blend
all of the ingredients, except the beer, until the mixture is smooth.
With the motor running, pour the beer into the mixture in a slow steady stream until the mixture
is as thick as you prefer. Pack the Leek Spread into a storage container, cover, and refrigerate
for several days to mellow the flavors.
Classic Dip
1 8-ounce package cream cheese
1 5-ounce jar Old English sharp cheese spread
1 teaspoon parsley
Garlic salt to taste
H cup light beer
In a bowl, combine all of the ingredients except the light beer until the mixture is smooth. Then
while continuing to mix, pour the light beer into the mixture until it is as thick as you prefer. For
the best taste, pack the Classic Dip into a storage container, cover, and refrigerate overnight,
allowing the flavors to settle.
1 5-ounce jar Old English sharp cheese spread
1 teaspoon parsley
Garlic salt to taste
H cup light beer
In a bowl, combine all of the ingredients except the light beer until the mixture is smooth. Then
while continuing to mix, pour the light beer into the mixture until it is as thick as you prefer. For
the best taste, pack the Classic Dip into a storage container, cover, and refrigerate overnight,
allowing the flavors to settle.
Black Bean Dip
1 8-ounce package cream cheese, softened
8 ounces Cheddar cheese with jalapeño peppers, cubed
n cup beer
1 cup black beans, drained and rinsed
H cup sliced scallions
H cup chopped tomatoes
Tortilla chips
In a medium saucepan over low heat, combine the cream cheese, Cheddar cheese, and beer, mixing
well until the cheeses are melted. Add the black beans, scallions, and tomatoes, mixing well.
Serve the Black Bean Dip warm with the tortilla chips.
8 ounces Cheddar cheese with jalapeño peppers, cubed
n cup beer
1 cup black beans, drained and rinsed
H cup sliced scallions
H cup chopped tomatoes
Tortilla chips
In a medium saucepan over low heat, combine the cream cheese, Cheddar cheese, and beer, mixing
well until the cheeses are melted. Add the black beans, scallions, and tomatoes, mixing well.
Serve the Black Bean Dip warm with the tortilla chips.
Amish Pot Roast
Amish Pot Roast
Preheat oven to 300º.Heat oil in large skillet over high heat, then sear meat on both sides. In a large roasting pan, combine one onion and remaining ingredients. Transfer browned meat to roasting pan and top with second onion.
Cover and bake 3 1/2 to 4 hours. Baste every hour with juices. If liquid begins to boil away, add more coffee or soy sauce as needed. Use pan juices to make gravy. Use NO salt.
• 3 lbs. pot roast,trimmed of fat
• 1 T. vegetable oil
• 1/4 c. soy sauce
• 1 c. coffee
• 2 bay leaves
• 1 clove garlic,minced
• 1/2 t. oregano
• 2 onions sliced
• additional coffee & soy sauce as needed
Chili Rellano
Chili Rellano
Make batter of flour, eggs, milk and salt. Pour half of batter in bottom of 9 x 12-inch casserole dish. Layer chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese.
Bake at 325° for 45 minutes. Pour salsa with Tabasco over casserole. Bake 15 minutes longer. Best served hot,but let sit a few minutes before serving so casserole
doesn’t run.
• 3 7-oz. cans whole
green chilies,
drained
• 3/4 lb. each of jack
and mild cheddar
cheeses
• 12 oz. evaporated
milk
• 3 T. flour
• salt
• 4 eggs
• Tabasco Sauce
• 10-oz. can green
chili salsa
Clams Oreganato
Clams Oreganato
• 2 6-oz. cans of minced or chopped clams• 2 medium onions
• 5 cloves minced garlic
• 2 medium shallots
• 1/4 c. fresh parsley
• 1 c. bread crumbs
• 1/2 c. grated cheese (a combination of
Parmesan, Romano,and Gruyere is best)
• 1 - 2 T. dried oregano
• 2 T. olive oil
• 1 T. butter
• 1 t. garlic powder
• salt & pepper to taste
This is a hard recipe to ruin — you can vary the proportions of ingredients and it still tastes good.
Heat the oil and butter together over medium heat and saute the onions, garlic, and shallots until soft and translucent.
Add the parsley and spices for the last few minutes of cooking. Turn off the heat and stir in the clams, breadcrumbs,and most of the cheese. Use the reserved clam juice as needed to moisten the mixture. Stir in garlic
powder, salt and pepper to taste. Spread the mixture in a buttered, shallow, glass or porcelain baking dish,sprinkle the rest of the cheese on top, bake at 325° for 35 – 40 minutes. Garnish with parsley and lemon wedges.A yummy hot hors d’ouevre for 8 – 12 when spread on plain crackers. Bake in individual clam or scallop dishes
and serve as a first course.
Seven Layer Taco Dip
Seven Layer Taco Dip
• 1 - 2 avocados
• lemon juice
• mayonnaise
• 2 - 3 T. sour cream
• pkg. taco seasoning
• 4 oz cheddar cheese
• 4 oz. monterey jack cheese
• 1/2 small can chopped ripe olives
• 2 tomatoes
• 3 - 4 green onions
Serve this dip with tortilla chips for dipping. Serves a
crowd.
Mash peeled and seeded avocados with lemon juice and
mayonnaise to taste. Add 2 - 3 tablespoons sour cream,
plus 2 - 3 T. mayonnaise and mix with the packaged taco
seasoning to taste. Grate the cheddar and monterey jack
cheeses and chop and drain tomatoes and green onions,
with tops. Layer the ingredients on a platter in the order
given at right.
Arby's® Bronco Berry® Sauce
Arby's® Bronco Berry® Sauce
This sweet and spicy jelly sauce comes on the side,
in little 1.5-ounce containers, with Arby's battered
jalapeno and cheese Side Kickers. But, you know, you
ust never get enough of the tasty gelatinous goo in
those little dipping packs to use later with your own
home-cooked delicacies. And isn't it odd that the sauce
is called "Bronco Berry" when there's not a berry to be
found in there? Sure, the sauce is bright red and sugary,
but you won't find a speck of fruit on the ingredients list.
Nevertheless, the sweet and spicy flavors make this a
delicious jelly sauce that has many uses beyond dipping
quick service finger foods. For one, use it as a side
for your next batch of lamb chops rather than mint jelly.
It would take more than just a few blister packs to perk
u that meal.
3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers
1. Combine all the ingredients except the bell and minced
jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers
and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until
thick. Remove from heat and let sauce sit for about 10 minutes.
Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill
until needed.
Makes 1 cup
Almost Snickers
Almost Snickers
-------- ------------ --------------------------------
12 ounces Low fat ice cream -- softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal
Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8x8 inch pan and freeze.
Visite
A1-Sauce
A1-Sauce
-------- ------------ --------------------------------
1/2 C Dark Molasses
2 Green onions -- chop
3 Tbsp Coarse salt (kosher)
3 Tbsp Dry mustard
1 Tsp Paprika
1/4 Tsp Cayene
1 Clove garlic -- crush or
1 Tsp Garlic powder
1 Anchovy fillet; chop -- or
1 tbsp Anchovey paste
6 tbsp Fresh taramind -- or
1 tbsp Taramind extract
1 tsp Pepper
1/2 tsp Fenugreek
1/2 tsp Powdered ginger
1/2 tsp Ground cinnamon
1 tsp Powdered cloves
1/2 tsp Caradamen seeds
3 drops Tabasco
6 oz Rhine wine
2 oz Rose wine
1 pt White vinegar
1 tbsp Kitchen Bouquet
1 tbsp Postum Powder
Put all spices (except last 6 ingr.) through blender till fine powder.
Place over low heat with half vinegar and simmer 1 hr; adding rest of
vinegar alittle at a time as mixture is reduced in bulk. Stir in
tabasco, wines, kitchen bouquet. Cook 3 min to dissolve. Remove from
heat. Pour into crock or tuperware container (2qt) Let stand covered for
1 week. Then strain thru cheese- cloth, six times.
bottle and cap tightly. Keep refrigerated indefinely.
Freeze to keep for years.
Baskin-Robbins® Ice Cream Cake
Baskin-Robbins® Ice Cream Cake
Traditional white birthday cakes are pretty boring
by themselves. Scoop a little ice cream onto the
plate and I'll perk up a bit. But, hey baby, bring
a Baskin-Robbins ice cream cake to the party and I'll
be the first one in line with a plastic fork. This
4500-unit ice cream chain stacks several varieties of
pre-made ice cream cakes in its freezer, but I've
discovered the most popular version, over and over
again, is the one made from white cake with pralines
and cream ice cream on top. So that's got to be the
version we clone here. But don't think you're locked
into this formula - you can use any flavor of cake and
ice cream you fancy for your homemade masterpiece.
Just be sure the ice cream you choose comes in a box.
It should be rectangular shape so that the ice cream
layer stacks up right. Then you'll want to find a real
sharp serrated knife to cut the ice cream in half while
it's in the box. And check this out: That white stuff
that coats the cake is actually softened ice cream spread
on a thin layer like frosting, and then re-frozen.
After it sets up, you can decorate the cake any way
you like with pre-made frosting in whatever color suits
your festive occasion. Voilà! You've just made an ice
cream cake at home that looks and tastes like those in the
stores that costs around 35 buck each.
Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting
Optional
colored frosting
A sharp bread knife makes box slicing easy
Ice cream on top of the cake, and all the trimming
1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees for 30 to 35 minutes. This will make a thin cake for our bottom layer. When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
Peel the cardboard off the ice cream and lay the halves next
to each other on the cake. Slice the edges of the cake all
the way around so that the cake is the same size as the ice
cream on top. Work quickly so that the ice cream doesn't melt.When the cake has been trimmed, place it into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften. Sitr the ice cream so that it is smooth,
like frosting. Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream. Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream underneath. Pop the cake into the freezer for an hour or so to set up.
5. When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake. Also decorate around the bottom of the cake. Use colored frosting and different tips to add inspired artistic flair and writing on the cake, as needed. Cover the cake with plastic wrap and keep it in your freezer until party time.
6. When you are ready to serve the cake, leave it out for 10
minutes before slicing. Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).
Tidbits
You may wish to use another flavor cake mix such as chocolate or devil's food for this dessert - even low-fat cake mix works.
It's up to you. Just follow the directions on the box for making the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get it in a box.
Recipes from God's Garden!
Sensational Soups
Split Pea Soup
1 clove garlic, minced
1 onion, chopped
1 T olive oil
1 t cumin
2-4 T Bragg Liquid Aminos
6 c water
1 c split peas
1 c grated carrots
1 potato, chopped
Sauté garlic, and onion in olive oil. Add cumin and 2 tablespoons of
Bragg's and blend well. Add water and split peas, bring to a boil and
simmer 2 minutes. Remove from heat, cover, and let sit for 1 hour.
Add remaining ingredients and simmer, covered, over low heat for
about 2 hours. Adjust seasonings to taste.
8
E-Z Vegetable Soup
2 T olive oil
2 cloves garlic, minced
1 onion, chopped
3 carrots, chopped
1/2 c chopped celery
1/2 t Italian seasoning
2 T Bragg Liquid Aminos
1c fresh corn (off the cob)
1 c cabbage, chopped
1 can organic tomato sauce
1 can organic, chopped tomatoes
6-8 c water
1 c whole wheat pasta spirals
Anything else that’s leftover in the fridge
In large soup pot, sauté garlic, onion, carrots, and celery with olive oil
and seasonings. Add corn, cabbage, tomato sauce, tomatoes and
water. Simmer for 1 hour. Add pasta, leftovers, and simmer until
tender, about 15 minutes.
9
Quick Minestrone Soup
1/2 c onion, chopped
1/2 c celery, chopped
1/c c carrots, chopped
1 clove garlic, minced
1/4 t thyme
3/4 t basil
1/4 t oregano
1 c cabbage, chopped
11/2 c garbanzo beans (canned, organic)
2 c red kidney beans (canned, organic)
1 can organic Italian tomatoes, chopped
6-8 c of Homemade Vegetable Broth
Sauté in 1/4 c of the broth: onion, celery, carrots, and garlic until
onion is tender. Add remaining ingredients and simmer for about 20
minutes. Start with 6 cups of broth, and add more if needed.
10
Butternut Squash Soup
1 c carrots, peeled and sliced
1 c chopped onion
1 clove garlic, minced
2 T olive oil
1 T minced ginger
2 t curry powder
1/4 t cinnamon
1/8 t nutmeg
2 medium butternut squash, peeled, seeded and cut into chunks
3 c organic apple juice
In large saucepan, over medium-high heat, cook carrots, onion and
garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon
and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to
a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is
tender. In blender or food processor, puree soup, in batches, until
smooth. Return to saucepan; heat through. Serve hot or chilled.
Makes 8 (1 cup) servings.
11
Fresh Tomato Soup
1 large tomato
1 medium cucumber
1/2 red bell pepper
1 t Italian seasoning
1 t dill
1 t Bragg Liquid Aminos
1 t minced chives
1 t minced parsley
Place tomato in blender or Vita-Mix and blend at low speed until
creamy. Add remaining ingredients and mix well. Serve at room
temperature or cover and chill. Makes 1 to 2 servings.
Slow and Savory Veggie Soup
3 diced carrots
3 diced potatoes
2 stalks celery, chopped
1 diced onion
2 c chopped cabbage
2 c green beans
4 c diced tomatoes
1/2 c barley
2 T dried parsley
1 t dried basil
2 T Bragg Liquid Aminos
Place all ingredients in crock-pot. Add enough water or Homemade
Vegetable Broth to cover vegetables. Turn temperature to low and
cook until tender, 6-8 hours.
12
Homemade Vegetable Broth
8 to 10 cups distilled water
2 onions
2 to 3 garlic cloves
3 carrots
3 to 4 celery stalks
2 potatoes with skin
1/2 c parsley
1 t thyme
1 t basil
1 T Bragg Liquid Aminos
Cut all vegetables into 1 inch pieces. Place in large soup pot and add
seasonings. Sauté in small amount of water until slightly tender.
Cover with distilled water and bring to a boil. Reduce heat and
simmer for one hour. Cool and strain broth, discarding vegetables.
Broth may be frozen or kept in the refrigerator for one week.
Raw Carrot Soup
2 cups hot Homemade Vegetable Broth
1/2 c chopped almonds
1 c fresh parsley
2 to 3 T Bragg Liquid Aminos
1 c shredded carrot
1/4 c finely chopped green onions
In Vita-Mix or blender, place first four ingredients. Mix well, then blend
in carrots to desired consistency. Pour into bowls and garnish with
green onions.
13
Barley Garden Soup
3/4 c barley
1/2 c carrots, grated
1 c yellow squash, grated
1/2 c celery, chopped
1/2 c scallions, chopped
1/2 c parsley, minced
2 c carrot juice
1 c distilled water
Soak barley overnight in distilled water. The next day, rinse in hot
water and drain well. Combine all ingredients and heat slightly. Serve
immediately.
Quick Potato Soup
2 to 3 potatoes, peeled and diced
1 onion, diced
Homemade Vegetable Broth
Soy or rice milk
Bragg Liquid Aminos
Parsley, minced
Place potatoes and onion in a saucepan with just enough broth to
cover them. Cook until tender. Add desired amount of soy milk to
make a creamy consistency. Season with Bragg's. Pour into serving
bowls and garnish with minced parsley.
14
Lentil Soup
1 1/2 T olive oil
1 large onion, chopped
1 carrot, peeled and diced
1 red pepper, diced
1 t cumin
1 c lentils
4 c Homemade Vegetable Broth
1 1/2 c diced tomatoes
1 c fresh corn (cut off the cob)
1 T Bragg Liquid Aminos
Sauté the onion, carrot, and red pepper in the olive oil until the onion
is tender. Stir in the cumin, blending for one minute. Add remaining
ingredients, cover and bring to a boil. Lower heat to simmer and cook
for about 30 minutes.
15
Fruits and Fruit Juices
Fast Fruit Compote
2 bananas, sliced
6 dates, pitted and sliced
3 T unsweetened, grated coconut
3 T chopped almonds
Place bananas and dates into serving dish. Sprinkle with coconut and
almonds. Serve immediately.
Grandma's Ambrosia Salad
2 grapefruits, sectioned and sliced
4 nectarines, sectioned and sliced
1 c chopped pineapple
1/4 c unsweetened, grated coconut
Stir all ingredients together into serving bowls. Reserve 1 Tablespoon
of coconut and sprinkle on top.
16
Fruit Porcupine
1 cantaloupe
1 honeydew
Red grapes, seedless
Green grapes, seedless
Skewers
Cut cantaloupe in half and place upside down on large serving tray.
Cut remaining cantaloupe and honeydew into 1inch cubes. Thread
fruit onto skewers, alternating colors, leaving room to insert into the
cantaloupe half. Insert filled skewers into cantaloupe starting at the
top and working down. This makes a beautiful centerpiece for a
dinner party.
Strawberry-Banana Smoothie
1 c organic apple juice
2 bananas
1 c strawberries
1-2 c ice
Place all ingredients in a Vita-Mix or blender and blend on high until
thick and slushy. Makes 2 servings.
17
Tofu Fruit Smoothie
Tofu (1/6 of a block)
1 1/2 c frozen fruit
1 c water
1 t honey
Put everything into blender or Vita-Mix and blend until smooth. Can
use fresh fruit and add ice cubes before blending.
Blueberry-Banana Smoothie
1 c fruit juice
2 bananas
1 c blueberries
1 c ice
Place all ingredients in Vita-Mix or blender and mix well on high
speed. May add more ice for thicker smoothie.
18
Fruit Blast Smoothie
1 plum, pitted
1 orange, sliced
2 handfuls of seedless grapes
1 banana
4 T grape juice
1 c frozen strawberries
Place all ingredients in Vita-Mix or blender and mix well on high
speed. May add ice for thicker smoothie.
Mango Smoothie
1/2 c water
1 mango
2 bananas
1 c ice
Peel and slice mango. Place ingredients in Vita-Mix or blender. Mix
well on high speed until creamy. Serves 2.
19
Pineapple Coconut Smoothie
3 bananas
3 large slices of pineapple
3 T grated coconut
1 c apple juice
2 c ice
Place all ingredients (reserving 1 T of coconut) in Vita-Mix or blender
and blend until thick. Pour into mugs and garnish with remaining
grated coconut.
Millie's Watermelon Basket
1 large oblong watermelon
1 cantaloupe
1 pineapple
1 honeydew
Draw handle across top of watermelon and a zig-zag pattern along
sides to represent a basket. Cut out along line and scoop out the fruit.
Cut watermelon and remaining fruit into 1 inch chunks. Stir together
in a large bowl and refill basket. This makes a great centerpiece for a
breakfast or luncheon!
20
Apple Cleansing Juice
1 small beet
2 to 3 apples
Peel and quarter beet. Remove seeds from apples. Run through
juicer. This is a great cleansing juice. Do not have more than one
glass per day or you may detox too quickly.
Mixed Melon Juice
3 c cantaloupe
1 c honeydew
1 c watermelon
Run all ingredients through juicer. Serving is 8 ounces.
Watermelon Juice
Use approximately one pound of melon to make 8 ounces of juice. If
watermelon is organic you can also juice the rind along with the fruit.
21
Florida Fruit Salad
2 oranges
1 nectarine
2 tangerines
1 grapefruit
1/2 pineapple
1 pint strawberries
Peel oranges, nectarine, tangerines, and grapefruit and cut into small
pieces. Cut pineapple into chunks, and slice strawberries in half. Stir
together in large mixing bowl. Chill one hour before serving.
Hawaiian Fruit Salad
1 pineapple
1 pint strawberries
1 kiwi
3 bananas
3/4 c grated coconut
Slice pineapple in half lengthwise and remove core. Scoop out fruit,
cutting into 1inch chunks. Place in a large mixing bowl. Slice
strawberries in half and peel and slice kiwi. Cut bananas into slices
and add all fruit to mixing bowl. Stir in half of the coconut. Fill
pineapple halves with fruit mixture and top with remaining coconut.
Chill before serving.
22
Banana Boats
1 banana
2 T nut butter
2 T coconut
1 T granola
Peel banana and slice in half lengthwise. Spread nut butter on each
half. Sprinkle with coconut and granola and serve.
23
Veggies and Veggie Juices
Oriental Stir-Fried Zucchini
2 t olive oil
2 T water
1 lb. zucchini, cut into 2 in. strips
1 onion, sliced
2 T soy sauce or Bragg Liquid Aminos
Spray skillet with non-stick cooking spray. Add oil, water, zucchini,
and onion. Cook over high for 5 minutes, stirring until water
evaporates. Sprinkle with Bragg's and serve.
Rice with Mushrooms and Pistachios
2 T olive oil
1/2 c finely chopped onions
1 1/3 c diced, fresh mushrooms
1/3 c shelled pistachio nuts
1 c basmati rice
1 1/2 c water or vegetable broth
Heat the oil in a saucepan and add the onions. Cook briefly, stirring,
until wilted. Add the mushrooms and cook, stirring, about 2 minutes.
Add nuts, rice and broth. Stir together. Cover and simmer for 15
minutes. Makes 4 to 6 servings.
24
Shake N Bake Steak Fries
4 large baking potatoes
1 T olive oil
1 T sesame seeds
1/2 t cumin
1/4 t garlic powder
Preheat over to 425 degrees. Spray large baking dish with non-stick
spray. Peel potatoes and cut lengthwise into 3/4 inch thick wedges.
Place all ingredients into large baggy and seal. Shake together until
potatoes are even coated. Place on baking dish and cook for 40 to 45
minutes or until potatoes are tender and golden brown.
Chickpea Veggie Dip
1/4 c tahini or sesame seed paste
1/4 c fresh squeezed lemon juice
1/3 to 1/2 c warm water
1 clove garlic, chopped
1 (16 oz) can organic chickpeas, drained
1 T Bragg Liquid Aminos
Place all ingredients together in food processor. Blend until dip is
creamy, adding water as needed. Serve with freshly sliced
vegetables. It is also good with apples.
25
Veggie Combo
2 c potatoes, cut into large chunks
1 c mushrooms, sliced
1 c tomatoes, sliced
1 c zucchini, sliced
1 c cauliflower, sliced
1 c broccoli flowerets
Steam potatoes until tender. Combine in a large bowl with other
vegetables. In a separate bowl make a dressing with the following
ingredients:
1/2 c lemon juice
1/4 c minced onion
2 garlic cloves, minced
1 t dried oregano
1 t Bragg Liquid Aminos
1/2 c olive oil
Whisk together all ingredients and pour over vegetables, stirring
gently. Chill for 1 hour before serving for flavors to blend.
Veggie Wrap
Whole wheat tortilla
1 to 2 T Chickpea Veggie Dip
1 carrot, grated
1/2 tomato, sliced thin
Salad greens
Spread Chickpea Veggie Dip on tortilla, line with salad greens. Top
with veggies. Roll up and enjoy.
26
Garlic Mashed Potatoes
6 medium red potatoes, quartered
4 cloves or garlic, peeled
2 T chives
Soy or rice milk
Non-dairy butter substitute
Bragg Liquid Aminos
Boil the potatoes and garlic together until the potatoes are very
tender. Drain water and mash potatoes and garlic together. Add soy
milk and butter substitute to taste and stir until creamy. Add Bragg's
to taste.
Sweet Potato Surprise
4 large sweet potatoes, baked
2 large slices of pineapple, diced
2 T strawberry all-fruit jelly
2 T apple juice
Large handful of raisins
Non dairy butter substitute
Mash sweet potatoes and add pineapple. Stir in jelly, apple juice and
raisins. Bake in preheated oven at 350 degrees for 15 to 20 minutes.
Top with butter substitute.
27
Smashed Potatoes with Squash
10 baking potatoes
2 c peeled and chopped yellow squash
Rice milk
Non dairy butter substitute
Bragg's Liquid Aminos
Peel and dice potatoes. Place into large pot, cover with water and
cook for 10 minutes. Add squash and cook until vegetables are
tender. Drain water and mash vegetables together. Add rice milk,
butter substitute, and Bragg's to taste.
Marinated Vegetables
2 c broccoli florets
2 carrots
1 c zucchini, sliced
1 c cauliflower florets
Peel carrots and slice into circles or matchsticks. Mix vegetables
together in mixing bowl and set aside. In a separate bowl, mix
together the following ingredients:
3 T extra virgin olive oil
1/2 t garlic powder
1 T fresh squeezed lemon juice
1 T Bragg Liquid Aminos
1 T Italian seasoning
Pour over vegetables and chill overnight for flavors to marinate.
28
Picnic Potato Salad
4 c peeled and chopped potatoes
1/4 c red peppers, diced
1 c diced celery
1/4 c minced onion
Boil potatoes and cool. Add remaining vegetables and set aside.
In a separate bowl place;
1 T apple cider vinegar
1 T Bragg Liquid Aminos
2 t mustard
1 avocado, mashed
1 T Italian seasoning
Stir ingredients together and pour over potato mixture. Toss together
lightly and chill before serving.
Basic Carrot Juice
We recommend only organic carrots. You need only to rinse them
and cut off the tops. Cut pieces to fit into juicer. Process one pound of
carrots to make approximately one serving (8 ounces) of juice. An
apple can be added if a sweeter juice is desired. Strain before
drinking.
29
Carrot-Spinach Juice
4 large carrots
2 handfuls of spinach
Run ingredients through juicer. Strain. This is a great source of
protein and iron.
Green Juice
4-5 large carrots
1 large kale leaf
1 handful dandelion greens
Run ingredients through juicer. Strain. Kale is a great source of
calcium.
Immune System Booster # 1
4-5 large carrots
Small handful of parsley
1 clove garlic
1 apple, cored
Run ingredients through juicer. Strain. The parsley takes care of the
garlic odor, and the apple sweetens the juice.
30
Immune System Booster # 2
6 large carrots
2 stalks celery, cut into 1" chunks
Handful of parsley
2 cloves of garlic
Process all ingredients through juicer. Strain. This is a great juice to
ward off colds.
Tomato Cooler
1 large tomato, quartered
1/2 cucumber, cut into strips
1 stalk celery, cut into chunks
1 small slice of lime
Run all ingredients through juicer and strain. Makes one 8 ounce
serving.
31
Wheatgrass Blend
3 large carrots
1 stalk celery, cut into 1 inch chunks
1 apple, cored and quartered
1/2 beet with the tops
3 handfuls of wheatgrass
1/2 handful of parsley
Process ingredients through juicer and strain. This is a great energy
booster.
32
Salads and Sauces
Old-Fashioned Waldorf Salad
5 c organic apples, chopped, unpeeled
2 1/2 c chopped celery
1 1/4 c chopped pecans, walnuts or cashews
1/2 c Soy Mayonnaise
Lettuce leaves
Apple wedges
Pecan halves
Combine first 4 ingredients; toss gently to coat, and chill 1 to 2 hours.
Spoon salad into a lettuce-lined serving bowl. Garnish with apple
wedges and pecan halves. Makes 10 servings.
Summertime Salad
1 c cucumber, diced
1/4 c onion, chopped
1 c tomatoes, diced
Mix all ingredients together, and chill for 1 hour. No need for dressing.
33
Spinach Salad
Spinach leaves
Red onion, cut into rings
Tangerines
For each salad, fill plate with spinach leaves. Top with onion rings
and tangerine sections. Sprinkle lightly with Mom's Spinach Salad
Dressing just before serving.
Mom's Spinach Salad Dressing
1/4 c apple cider vinegar
1/4 c oil
1/4 c honey
1/4 c organic ketchup
1/2 red onion, grated
1 T Bragg Liquid Aminos
Mix all ingredients together and stir thoroughly. Best if chilled before
serving, allowing flavors to blend. Stir again before using.
34
Greek Salad
Large bunch of romaine
2 tomatoes, chopped
1 cucumber, chopped
1/2 green pepper, chopped
5 scallions, chopped
1 c crumbled tofu or veggie cheese
12-16 black olives
Mix all ingredients together and serve with Balsamic Salad Dressing.
Balsamic Salad Dressing
2 T balsamic vinegar
1 clove garlic, chopped
1/2 t oregano
1/3 c olive oil
Stir together all ingredients until well blended. Use immediately or you
can keep it in the refrigerator.
35
Basic Oil and Vinegar Dressing
3 c olive oil
1 c apple cider vinegar
4-6 cloves of garlic, chopped
7-8 sprigs of fresh oregano, or 1 T dry
2 T honey
1 t Bragg Liquid Aminos
Blend all ingredients together with a wire whisk. Store in refrigerator.
Avocado Salad Dressing
1/2 c sliced avocado
1/2 to 3/4 c water
3 T lemon juice
1/4 c cashews, chopped
1/4 t garlic powder
1 1/4 t onion powder
1/2 t Bragg Liquid Aminos
Blend ingredients together in food processor until smooth. Store in
refrigerator.
36
Salad in a Glass
1 large tomato
1/2 avocado
3 stalks of celery
1 carrot, sliced
4 large romaine leaves
1 t Bragg Liquid Aminos
Blend tomato and avocado in Vita-Mix or blender. Add remaining
ingredients and blend until smooth. You can drink this out of a glass
or pour into a bowl as a cold soup. It is great to take with you when
you don't have time to sit down and eat.
Soy Mayonnaise
1/2 c soy milk powder
3/4 c water
1/2 t Bragg Liquid Aminos
1/8 t garlic powder
1 1/2 t onion powder
2 T lemon juice
1/4 to 1/2 c oil
Mix in blender on slow speed until smooth, all ingredients except
lemon juice and oil. Continue blending and slowly pour in oil. Add
enough for mayonnaise to thicken. Remove from blender and stir in
lemon juice. Chill before serving.
37
Homemade Ketchup
1/2 c organic tomato paste
2 T fresh lemon juice
1 T honey
1/4 t onion powder
1/2 t Bragg Liquid Aminos
1/8 t garlic powder
1/8 t oregano
Mix together all ingredients. May adjust spices to taste.
Three Bean Salad
1 1/2 c cooked kidney beans
1 1/2 c cooked garbanzo beans
1 3/4 c cooked green beans
1/4 c onions, minced
1/4 c olives, sliced
2 T pimento, diced
1/4 c lemon juice
1/4 c water
3 T honey
1/2 t onion powder
1/4 t garlic powder
1/2 t Bragg Liquid Aminos
In a large mixing bowl, stir vegetables together. In a small bowl,
combine lemon juice, water and seasonings. Pour over vegetables
and mix well. Place in refrigerator for several hours, allowing flavors
to marinate. Makes 5 cups.
38
Crunchy Pea Salad
10 ounces frozen peas, thawed
1 c diced celery
1 c chopped cauliflower
1/4 c diced green onion
1 c chopped cashews
1/2 c Soy Mayonnaise
Spinach or romaine leaves
Combine all ingredients except spinach. Chill. When ready to serve,
place freshly washed spinach or romaine leaves on plates and top
with Crunchy Pea Salad.
Guacamole
2 large avocados, peeled and sliced
1 tomato
1 T lemon juice
1 T Bragg Liquid Aminos
1 clove garlic, minced
2 T onion, minced
Mash avocados with fork and add remaining ingredients. Makes a
great dip for blue corn chips.
39
Salsa
1 c tomatoes, peeled and chopped
1 c green peppers, minced
2 T onion, minced
1 clove garlic, minced
1 t each: basil, oregano, and cilantro
2 T olive oil
Bragg's Liquid Aminos
Stir together vegetables in mixing bowl. Remove half and place in
food processor. Blend until smooth and return to mixing bowl. Add
remaining seasonings and oil and mix well. Chill before serving.
40
Mostly Main Dishes
California Casserole
1 c rice
2 c lima beans, cooked
1 c sliced carrots
1/2 c fresh mushrooms
1 t curry powder
2 vegetable bouillon cubes
1 c green peas
1/2 c fresh cauliflower, sliced
1c chopped broccoli
1 California avocado
Combine rice, limas, carrots, mushrooms, curry powder and bouillon
cubes in 2-quart saucepan with 3 cups water; bring to simmer; gently
cook for 35 minutes. Add peas, cauliflower, and broccoli; cook 10
minutes longer. Spoon into serving dish. Peel and slice avocado;
arrange in spoke-fashion over vegetables. Makes 6 servings.
41
No Sweat Chili
1 T olive oil
1 1/2 c onion, chopped
1 1/2 c bell peppers, chopped
2 cloves garlic, minced
4 c cooked pinto beans
3 c diced tomatoes
6 oz tomato paste
1 1/2 c water
1 c fresh mushrooms, sliced
1 T chili powder
1 1/2 t cumin
1 t oregano
Sauté onion, green pepper, and garlic in olive oil. Transfer to crockpot
and add remaining ingredients. Cook over low for 1-2 hours.
42
Whole Wheat Pizza
Crust:
1 pkg. active dry yeast
2 c whole wheat flour
1 1/4 c very warm water
1 t honey
2 T oil
1 to 1 1/2 c additional whole wheat flour
In large mixing bowl combine yeast and 2 cups flour. In separate
bowl, combine water and honey. With mixer at low speed, gradually
beat liquids into the flour mixture. Increase speed to medium and
beat 2 minutes, scraping bowl. Add enough additional flour to make a
stiff dough. Turn dough onto lightly floured surface and knead until
smooth and elastic, about 10 minutes. Place in oiled bowl, turn once
and cover. Let rise until doubled, about one hour. Punch down, divide
into two balls. Place one ball onto lightly floured surface and roll
dough into a 13 inch circle. Place on lightly oiled 12 inch pizza pan.
Repeat with remaining dough. Preheat oven to 425 degrees.
Topping:
1 15 oz. can of tomato sauce
1 t Bragg Liquid Aminos
4 t basil
1 t oregano
1/2 t garlic powder
1 c sliced mushrooms
1 large onion, chopped
2 bell pepper, chopped
2 T olive oil
Veggie Shreds (veggie cheese)
In medium bowl, combine first 5 ingredients. Spread on dough within
1/2 inch of edge. Top with vegetables. Drizzle 1 T of oil over each
pizza and bake approximately 30 to 35 minutes. Remove from oven
and add veggie cheese. Return to oven just until cheese is melted.
43
Lentil Rice Casserole
1 c uncooked lentils
1 c uncooked rice
4 1/2 c water
1 large onion, chopped
1/2 t curry
1 T Bragg Liquid Aminos
Veggie Shreds
Preheat oven to 350 degrees. Put all ingredients (except Veggie
Shreds) in an oven proof casserole dish, cover and bake 1 hour.
Serve with Veggie Shreds (veggie cheese) at the table.
Karen's Pasta Salad
Boil 1 large bag of pesto flavored whole grain pasta. Rinse in cold
water and add:
2 chopped carrots
1/2 yellow bell pepper
1/2 red bell pepper
Small can sliced black olives
1/2 zucchini, chopped
1/2 yellow squash, chopped
Dressing:
1 c extra virgin olive oil
1/3 c apple cider vinegar
2 cloves garlic, minced
Mix dressing together and pour desired amount over salad. Stir well
and dive in!
44
Mexican Pot Pie
1 1/4 c chopped bell pepper
1/4 c chopped onion
2 t oil
2 c cooked pinto beans
1 c tomato puree
2 c corn kernels (cut off the cob)
1 t chili powder
2/3 c yellow cornmeal
1 2/3 c water
1 t Bragg Liquid Aminos
Preheat oven to 350 degrees. Sauté bell pepper and onion in oil until
tender. Stir in beans, tomato puree, corn, and chili powder. Cover and
cook over low heat for 15 minutes. Pour into 8" X 8" baking pan. Set
aside.
In separate saucepan, mix together cornmeal, water, and Bragg's.
Cook over low heat, stirring constantly until very thick, about 5
minutes.
Spread cornmeal mush over bean mixture to form a crust. Sprinkle
chili powder over top of crust. Bake for 30 minutes or until crust is
bubbly around the edges.
45
Fiesta Rice Casserole
Salad:
1 c basmati rice
3/4 c water
1 c fresh corn
1/4 c sliced black olives
1/2 c each: red onion, red bell pepper, yellow bell pepper, orange bell
pepper, and fresh cilantro
Dressing:
1 clove garlic, minced
1/4 c olive oil
2-3 T freshly squeezed lime juice
1/2 t cumin
Bring water and rice to a boil, turn heat to low, and simmer for 15
minutes. Remove from heat and allow to cool. Add vegetables and
stir well.
In a small bowl combine dressing ingredients. Pour over the rice
mixture and toss well. Serves 4.
46
Sunflower-Almond Spread
1 1/2 c almonds
1 1/2 c sunflower seeds
1 carrot
1 clove garlic
1/2 red pepper, chopped
1/4 c parsley, minced
1/2 red onion, chopped
Place almonds and sunflower seeds in mixing bowl and cover with
distilled water. Cover and let soak 6-12 hours at room temperature.
Drain. Using a food processor with an S blade or a juicer with the
blank in place, process the almonds, seeds, carrot and garlic. Stir
remaining ingredients into sunflower mixture.
Dressing:
4 large tomatoes
3 T Bragg's liquid aminos
2 T Italian seasoning
Blend ingredients in blender or food processor. Remove 1 cup of the
dressing and mix into Sunflower-Almond Spread. Refrigerate at least
one hour before serving. Serve remaining dressing on the side.
To serve, mound spread on a bed of lettuce and serve dressing on
the side. This can also be used as a topping for baked potatoes or as
a side dish.
47
Tabouli Stuffed Tomatoes
1 c bulgar wheat
2 c distilled water
1/2 c fresh parsley, minced
1 T Bragg Liquid Aminos
2 large tomatoes, chopped
1/2 c scallions, chopped
1 T extra virgin olive oil
2 T fresh mint, minced
4 tomatoes
Soak bulgar in distilled water for one hour. Drain and pat dry. Add
remaining ingredients (except the 4 tomatoes) and mix well. Cover
and refrigerate for at least one hour.
Core tomatoes and scoop out enough pulp to make a well. Fill with
Tabouli mixture. Place on a bed of lettuce and serve.
Stir Fry Veggies
2 T olive oil
2 T Bragg Liquid Aminos
1/2 onion, sliced
1 red pepper, cut into strips
2 carrots, sliced into circles
1 t cumin
1 c yellow squash, cut into 1" chunks
1 c zucchini, cut into 1" chunks
Sauté onion, red pepper, and carrots in olive oil and Bragg's until
slightly tender. Add cumin, squash, and zucchini and continue
cooking until desired tenderness. Serve over a bed of basmati rice.
48
Rolled Oat Burgers
4 c distilled water
4 c rolled oats
1/2 c Bragg Liquid Aminos
1/2 c chopped carrots
1/2 c chopped onions
1/2 c chopped almonds
1/2 c sunflower seeds
1 T Italian seasoning
2 t basil
2 t oregano
Preheat oven to 350 degrees. Bring water to a boil. Remove from
heat, add oats and Bragg's and let stand for 20 minutes. Add
remaining ingredients and mix well. Form mixture into patties and
place on a nonstick baking sheet. Bake for approximately 20 minutes
on each side.
49
Couscous and Raw Veggies
1/2 c veggie broth
1/2 c distilled water
10 oz. package of couscous
Bring broth and water to a boil, add couscous and stir. Cover and
remove from heat. Let stand 5 minutes. Uncover and add veggies.
The veggies:
1/2 c carrots, cut into matchsticks
1/2 c broccoli florets
1/4 c zucchini chunks
1/4 c red pepper strips
1/2 c green onions, chopped
1/2 c cauliflower florets
1/4 c yellow squash, sliced
The Dressing:
Juice of 1/2 lemon
1/3 c olive oil
1/8 t ground cumin
1/8 t curry
Pinch garlic powder
1/3 c pine nuts (optional)
Blend all dressing ingredients except for pine nuts. Toss with salad.
Refrigerate at least one hour for flavors to blend. Garnish with pine
nuts and serve.
50
Ratatouille
3 T olive oil
2 cloves garlic, minced
1 red onion, chopped
1 eggplant, cut into 1 inch cubes
2 red peppers, chopped
2 c sliced zucchini
2 c diced tomatoes
1 t oregano
2 t basil
In a large skillet, sauté garlic and onion in olive oil until slightly tender.
Add eggplant and red peppers and sauté for a few more minutes.
Add remaining ingredients and cook over low heat, covered, about 10
minutes or until vegetables are tender.
Serve over rice as a main meal or can be used as a side dish.
51
Stuffed Peppers
4 bell peppers
2 c cooked brown or basmati rice
1 can black beans, drained
1 onion, minced
3 ears of corn, (cut off the cob)
1 can tomatoes with chilies
1 t cumin
1 t chili powder
1/2 t oregano
1 1/2 c tomato sauce
Remove top and seeds from peppers making a bowl shape. Steam
bell peppers until slightly tender. Set aside. Mix remaining ingredients
together except for tomato sauce. Fill peppers with rice mixture and
place in oiled casserole dish. Pour tomato sauce over top. Bake at
350 degrees for about 20 minutes.
Arroz Con Frijoles (Cuban Rice and Beans)
2 c cooked black turtle beans and their liquid
4 T olive oil
1 bell pepper, sliced
1 large onion, chopped
2 cloves garlic, minced
3 c cooked brown rice
Mash beans and liquid slightly and heat until hot, stirring occasionally.
In large skillet, sauté vegetables in oil until tender. Combine
vegetables and beans. Serve over rice.
52
Breads and Grains
Mom's Crunchy Granola Cereal
4 c rolled oats
1/2 c shredded coconut
1/2 c chopped nuts (I use almonds)
1/4 c sesame seeds
1/2 c honey
1/2 c oil
1/2 c raisins
Preheat oven to 300 degrees. Mix all ingredients together except
raisins. Spread evenly on a baking sheet and bake for about 30
minutes, stirring occasionally, or until golden. Remove from oven and
stir in raisins.
53
Bud's Biscuits
1 package of yeast
1 c warm water
2 c rice milk
3/4 c oil
1/4 c honey
1/4 t. baking soda
4 t. baking powder
6 c whole wheat flour
Preheat oven to 450 degrees. Dissolve yeast in warm water. Add
remaining ingredients and mix well. No need to let rise before using.
Roll dough 1/2 inch thick on floured surface. Cut with biscuit cutter
and place on ungreased baking sheet. Bake for 8-12 minutes.
Quick Whole Wheat Bread
1 3/4 c of whole wheat kernels
1 1/4 c water
1 pkg. yeast
1 T oil
1 T honey
Grind wheat in Vita-Mix or grinder. Add remaining ingredients and
blend together. Pour into oiled loaf pan. Let rise about 30 minutes.
Bake at 350 degrees for 35-40 minutes.
54
Granola Bread
Make Quick Whole Wheat Bread replacing half of the water with rice
or soy milk. Use molasses for the sweetener instead of honey. Add
1/2 c granola, 1/2 c raisins, 1/2 c sunflower seeds and 2 T grated
orange rind. Bake according to instructions. Serve warm.
Holiday Crackers
Instead of baking cookies during the holiday season make these fun
shaped crackers and decorate with sesame seeds, unsweetened
coconut, sunflower seeds, raisins, and other dried fruits.
Make the Quick Whole Wheat Bread recipe dough. Knead in a little
more flour. Roll the dough out to a 1/8" thickness on a floured
surface. Cut into squares or use fun shaped cookie cutters. Arrange
close together, but not touching, on an oiled baking sheet. Prick with
fork and decorate if desired. Bake at 350 degrees for about 10
minutes, or until lightly browned. Cool on racks, store in airtight
container.
55
Ezekiel Bread
2 packages of yeast in 1/2 c warm water
8 c whole wheat flour
4 c barley flour
2 c soy flour
1/2 c millet flour
1/4 c rye flour
1 c cooked and mashed lentils
4 T honey
4-5 T olive oil
1 1/2 c warm water
Dissolve yeast in the water and let sit for 10 minutes. In separate
bowl, mix together flours and set aside. Blend lentils, honey, oil and a
small amount of water in blender, then transfer to large mixing bowl.
Add remaining water and 2 cups of the mixed flours to lentil mixture.
Add yeast mixture. Then stir in remaining mixed flours. Place on
floured surface and knead until smooth. Put in oiled bowl. Let rise
until doubled in size. Punch down. Knead again and shape into four
loaves. Place into oiled loaf pans. Let rise. Bake at 375 degrees for
45 minutes to one hour.
56
Zachary's Cornbread
1/8 c oil
1 c yellow cornmeal
1 c whole wheat flour
1/4 c honey
1 T baking powder
1/2 to 1 c rice milk
Preheat oven to 425 degrees. Bake approximately 15 minutes in oiled
iron skillet. Serve hot with honey on top!
Dad's Raw Breakfast Cereal
8 c of rolled oats
1 c chopped almonds
1 c raw sunflower seeds
1 c oil
1 c honey
Mix dry ingredients together, then add oil and honey. Stir until cereal
is evenly coated. No need to bake. Keep in tightly covered container.
57
Carrot Date Loaf
2 1/2 to 3 c whole wheat flour
1 package of yeast
2 T honey
1/2 t allspice
3/4 c very warm water
1 c grated carrots
1/2 c chopped, pitted dates
In large bowl, combine 1 c flour, yeast, honey, and allspice. Add
water to dry ingredients; beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Beat 2 minutes at high speed.
With a spoon, stir in carrots, dates, and enough remaining flour to
make a soft dough. Knead on floured surface until smooth and
elastic, about 4 to 5 minutes. Place in oiled bowl, turning once to oil
top. Cover; let rise in warm place until doubled in size, about 1 hour.
Punch dough down. On floured surface, roll dough to 7 x 12 inches;
roll up tightly from short end. Pinch seam and ends to seal. Place,
seam side down, in oiled loaf pan. Cover, let rise in warm place until
doubled in size, about 1 hour. Bake at 375 degrees for 30 minutes or
until done. Remove from pan; cool on wire rack.
Quinoa Breakfast Cereal
Rinse 1 cup quinoa. Place in saucepan with 2 cups of water. Bring to
a boil, reduce heat and simmer for 5 minutes. Add 1/2 cup chopped
apples, 1/3 cup raisins, 1/2 teaspoon cinnamon and simmer until
water is absorbed. Sweeten with honey to taste.
58
Pita Bread Sandwich
Cut pita in half and spread with Guacamole, Sunflower-Almond
Spread, or Chickpea Veggie Dip. Line with romaine, spinach, or other
greens. Fill with grated carrots, chopped tomato, cucumber, scallions,
broccoli, cauliflower, and sprouts. Top with Veggie Shredds
(shredded veggie cheese).
59
Sweets and Treats
Almond Milk
1 c raw, shelled almonds
4 c water
2-4 T maple syrup
In a blender, grind almonds to a fine meal. Add 1 c of the water and
the maple syrup. Blend again for 2 minutes. With blender running on
high, add remaining water slowly. Blend for 2 more minutes or until
creamy. Pour through a very fine strainer or layer of cheesecloth.
Keep in the refrigerator in a glass jar or airtight pitcher.
Banana Milk Shake
3 frozen bananas
1 c almond or rice milk
1/2 t vanilla
1 T honey
1 c ice
Place all ingredients in Vita-Mix or blender and blend on high until
thick. If using room temperature bananas, just add more ice. Makes 2
servings.
60
Dorothy's Trail Mix
1 c raisins
1/2 c raw almonds
1/2 c raw cashews
1/2 c unsweetened, shredded coconut
1/2 c sunflower seeds
1/2 c each of dried apples, and apricots, diced
1 c carob chips
Combine in a large mixing bowl. Store in tightly covered jars. When
needed, pack into small individual plastic bags. Make 5 1/2 cups.
61
Strawberry Shortcake
Shortcake Biscuits:
1 2/3 c very warm water
3 T honey
1 c rolled oats
1 c almonds
3 t baking powder
2 1/3 c whole wheat flour
Place honey in bowl with warm water and stir to dissolve. Set aside.
Place oats and almonds in food processor or blender and process
until a fine meal. In mixing bowl, combine dry ingredients, then add
honey and water mixture. Stir together until slightly moistened. Drop
by spoonfuls onto a nonstick baking sheet. Bake for 15 to 20 minutes
at 400 degrees. Make about 12 biscuits.
Filling:
2 pints sliced strawberries
Topping:
1/2 c chopped almonds
1 T maple syrup
2 c water
8 large strawberries
1 frozen banana
Place all ingredients in blender and blend until creamy.
To serve, place biscuit in a bowl and top with sliced strawberries.
Pour over topping and serve.
62
Date Cookies
3 c organic dates, cut in half and pitted
1 1/2 c unsweetened, shredded coconut
Run dates through a Green Power or Champion Juicer with blank in
place to form a soft dough. (Can use food processor). Wet your
hands, shape into balls, and roll in coconut. Chill one hour before
serving. Store in freezer or refrigerator.
Ants on a Log
Celery sticks
Almond or cashew butter
Raisins
Break celery sticks in half. Spread nut butter on celery and decorate
with raisins. This is a fun treat for children to make.
63
Susan's Strawberry Pie
Pie shell:
1 cup chopped almonds
1 c dates, pitted and sliced
1/2 t vanilla
Cover almonds with water and let soak at room temperature for 4 to
12 hours. Drain well. Grind in food processor until finely chopped.
Add dates and vanilla. Blend well. Press evenly into a pie plate to
form the shell.
Filling:
8 large strawberries
5 dates, pitted and sliced
2 ripe bananas
1 T lemon juice
2 pints strawberries, quartered
1/2 pint strawberries, halved
Blend first 4 ingredients in food processor until well mixed. Pour into
mixing bowl and add the 2 pints of strawberries. Stir together and
pour into pie shell. Decorate top of pie with remaining strawberries.
Chill at least 1 hour before serving. I keep this in the freezer and thaw
slightly before serving. For a different pie, substitute blueberries or
peaches in place of the strawberries.
64
Snack Treat Mix
1/2 c raisins
1/2 c raw pumpkin seeds
1/2 c raw cashews
1/2 c carob chips
1 c roasted, unsalted soybeans
1/2 c raw sunflower seeds
Mix all ingredients in large mixing bowl. Store in sealed container in
refrigerator. Makes one pound.
Fruit Squares
1 1/2 c rolled oats
1/2 c whole wheat flour
3/4 c unsweetened coconut
1/2 c fruit juice
1 1/2 c all fruit jam
Preheat oven to 350 degrees. Mix dry ingredients together, then add
juice. Stir just until moistened. Put slightly more than half of the crumb
mixture in an oiled 5" x 7" baking dish and pat down. Spread fruit jam
over this and top with remaining crust. Pat down slightly. Bake for 40
minutes.
65
Carob Balls
1/2 c carob powder
1/2 c honey
1 c almond or cashew butter
Unsweetened coconut
Mix carob and honey together until well blended. Stir nut butter into
this mixture. Wet hands and form into balls. Roll in coconut. Place on
a plate and put into freezer. Can be served frozen or cold. Store in a
baggy in the freezer.
Banana Ice Cream
Peel ripe bananas and freeze for several hours or overnight. In a
Vita-Mix or blender, place 3 to 4 bananas and 1/2 to 3/4 cup of liquid.
Can use any fruit juice or nut milk. Blend together on a slow speed.
Store in freezer.
Favorite Popsicles
To make popsicles, use your favorite smoothie recipe and pour into a
popsicle tray. You can substitute an ice tray. Pour mixture into tray,
cover tightly with plastic wrap and poke holes in each cube with a
toothpick or popsicle stick. Freeze until firm.
66
Carob Bark
4 to 5 c carob chips
1/2 c almond butter
1 c sliced almonds
Melt carob chips slightly over low heat in saucepan. Stir in almond
butter and continue to melt. Stir in almond slices until evenly coated.
Pour onto a baking sheet sprayed with non-stick vegetable spray. Let
cool at room temperature or fridge. When hardened, cut into 1 inch
square pieces. Store in airtight container.
Golden Macaroons
1 c grated raw carrots, packed
1/2 c water
1/3 c honey
1 1/2 c grated coconut
1/2 c whole wheat flour
1/2 c oats
1 t vanilla
Mix dry ingredients together, then add remaining ingredients. Let sit
10 minutes. Roll into tight balls and drop onto lightly oiled cookie
sheet. Bake at 325 degrees for 30 minutes.
67
Fresh Fruit Pizza
1 large 12 inch whole wheat pizza crust, baked
1/2 c all fruit jam
Sliced fruit: kiwi, peaches, apples, strawberries, mango, etc.
1/4 t cinnamon
Spread jam over pizza crust. Arrange sliced fruit on top of jam.
Sprinkle with cinnamon. Warm slightly in 350 degree oven for 15
minutes.
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