Light stuffed eggplant
2 eggplants 1 onion olive oil 1 green pepper Italian Parmesan cheese 1 tray of mushrooms 1 chicken breast into cubes salt herbes de Provence Split the eggplants in half and roast in the oven until they are cuddly Drain and chop the eggplant pulp fry onions, add pepper, chicken breast and eggplant pulp add rolled champis season with salt and herbs fill eggplant sprinkle with cheese and the oven to grill!
3 cups oat bran2 cups whole wheat thin1 cup cottage cheese3 tbsp. Provencal1 teaspoon red pepperSea saltMix all ingredients trying to achieve a compact mass (if not using the curd rice, use water to moisten the dough), adding flour or water if necessary until you achieve the desired point. Cut the cutlets. Separating, when stacked with plastic spacers or dusting flour. Spread oil a baking dish and place the cutlets.
- 3 small glass of Brown Rice
- 7 small cups water
- 2 cloves garlic
- Half an onion
- Medium zucchini
- 8 thin strips of cured ham
- 2 tablespoons light olive oil
- Boil water and when it starts boiling add rice, salt and a whole garlic clove. Cooking time is about 20 minutes
- Put in a pan while you cook the rice oil and chopped zucchini and salt.
- When picking squash gold will add the chopped garlic and onions also cut into small chunks.
- Place the strips of ham in the sauce in the pan and remove it all when the ham begins to brown. - Once the cooking of rice, mixed with the sauce and eat.
Bacon & Egg Salad
1 cup mayonnaise
½ pound bacon
1 cup hot pepper cheese
3 tablespoons chives
4 thin radishes – sliced thin
1 head lettuce – torn fine for salad
1 avocado – cubed
Boil the eggs, until hard and dice them. Fry the bacon and crumble it. Mix all ingredients in a bowl.
Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly. Carbs for lettuce base on 2 for 1 cup – adjust accordingly Carbs for hot pepper cheese not included in above total – adjust accordingly.
Black & Blue Salad
2 heads of butterhead lettuce
6 oz. Of cold leftover steak,thinly sliced
8 cherry tomatoes, sliced in half
6 oz. Bleu cheese
10 tbs heavy cream
2 tbs mayonnaise
1 tbs vinegar (optional)
Beat the heavy cream and mayonnaise together in a small mixing bowl. Crumble half the bleu cheese into the mixture (reserving the other half for a garnish) and stir a few times. Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The longer it chills, the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on four salad plates. Pour the bleu cheese dressing over the lettuce. Arrange strips of the cold steak (cold filet is outrageously good in this dish!)and four cherry tomato halves over the lettuce. Sprinkle the reserved bleu cheese on top. Give each plate a grind of fresh pepper and serve immediately.
Spring Mix Salad
Good sized handful of spring greens lettuce mix.
Hidden valley ranch dressing package mixed with sour cream instead of mayo (much better that way). Mix a little water and/or cream to get a more fluid consistency.
1 Safeway Select brand Chicken, Parmesan, Mushroom, and Spinach Sausage, sauteed whole (slice when cooked), or any brand that has no carbs/sugar.
A small sprinkling of Planter’s mixed salted nuts instead of croutons (more natural and yummier than store bought croutons).
Toss all ingredients in a salad bowl with a tablespoon or two of your dressing, and you’ll have the most amazing brunch, lunch or dinner. Add a sprinkling of garlic powder and pepper for extra zip).
Salmon with lemon pepper and cumin crust
salmon filet or steak
cumin seeds -- freshly ground
freshly squeezed lemon juice
ground pepper -- five spice blendsea salt
bay leaves (2-3 depending on size)
Preheat oven to 375 degrees
-place salmon in a baking dish and brush on melted butter.
-Sprinkle salmon with lemon, salt, pepper and cumin until completely covered.
-Place two to three bay leaves on top and bake at 375 for 35-40 min.
This is an awesome way to prepare fresh salmon! It's quick and easy too.
The cumin combined with the lemon and pepper gives the salmon a unique taste that's both tart and spicy. I've found though that with this recipe, the longer you bake the salmon, the more cumin lemon flavour you get. (For those of you who prefer very moist seafood, try roasting the cumin before adding it to your salmon.)
Strawberry Whipped Cream Crepes
1/3 cup heavy cream
1/3 cup water
2 Tbsp. butter, melted
1/4 tsp. salt
1 dropper stevia extract
3 Tbsp. soy protein powder
1/2 cup heavy cream (or more if you like lots of cream!)
1/2-1 tsp. vanilla
1/2-1 dropper stevia extract
1 1/2 cups strawberries, sliced
To make cream: beat cream until stiff, add vanilla and stevia to taste.
To make crepes: whisk together eggs, cream, water, butter, salt, and stevia until well-mixed. Add protein powder and whisk until smooth.
Heat frying pan to medium hot, melt a little butter in pan, and pour in 1/6 of crepe batter, tilting pan this way and that so that batter spreads out. Cook until top is dry and full of air holes, then turn and cook briefly on second side. Remove to plate and set aside while cook remaining crepes.
To assemble: Place crepe on plate with good side down. Spread with cream. Top with 1/4 cup strawberries, and fold top of crepe over cream and strawberries. Top
crepe with dollop of whipped cream and slice of strawberry.
1 lb ground beef (80% lean)
1 lb ground chicken
1 large or extra large egg, beaten
1 large red pepper, diced
1 medium sweet onion, diced
1 tbls minced garlic
2 tbls of minced carrot
1 medium celery stalk, diced
1/4 cup shredded monteray or mozzarella cheese
1/4 cup grated parmisian cheese
1 tsp Beef Boullion powder
cilantro or parsley, salt & pepper to taste
Mix meats and egg together.
Saute all veggies (celery, pepper, onion, garlic, carrots) in a saucepan with 1 tbls of butter until softened.
Cool mixture for about 10 minutes and then add to the meat. With clean hands, mix well until veggies are evenly distributed amongst the meat.
Add all the rest of the incredients except the shredded cheese. Make sure the mixture is well combined.
In a loaf pan or in a regular roasting pan, shape meat to make a loaf. Add the shredded cheese to the top.
Put aside to "rest". Preheat oven to 375 F. Put meatloaf into oven and cook for about 45 minutes - I use a termometer to check - 170 F internal temp.
Spanish spinach omlet
1 box frozen chopped spinach
1 dashes of: Salt, pepper, garlic salt or other prefered spicesolive oil
Thaw spinach and drain excess liquid.
Saute spinach in about 3 TBLS. of olive oil.
Add desired spices (also very good with chopped onions and fresh garlic).
Beat eggs in a bowl.
Add sauted spinach and mix with eggs.
Return to pan and fry on both sides till done. Yummy!