Easy Veggie Dip

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Easy Veggie Dip: Garlic, Lowfat Sour Cream, Lowfat Mayonnaise, Salt, Dill, Oregano, Lemon Juice

Easy Veggie Dip: Garlic, Lowfat Sour Cream, Lowfat Mayonnaise, Salt, Dill, Oregano, Lemon Juice

Easy Veggie Dip

Seriously, who needs store bought ranch?

Ingredients

2 Garlic Cloves, medium

1/2 tsp flaked Sea Salt or Kosher Salt

1/2 c. Light Sour Cream

1/2 c. Light Mayonnaise

2 Tbsp Water

1 Tbsp Fresh Lemon Juice

2 Tbsp Dill

1 Tbsp Oregano

1/2 tsp Black Pepper Powder

To Prepare

Put the Garlic and Salt into a mortar and pestle and grind the Garlic into a paste. Set aside. In a small bowl, combine the Sour Cream, Mayonnaise, Lemon Juice and Water and stir until smooth. Add the Garlic paste and spices. Serve with your favorite fresh veggies.

Yields about 1 cup or 8, 2 Tbsp servings.

Lobster Lettuce Boats with Thai Peanut Dressing

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Lobster Lettuce Boats with Thai Peanut Dressing: Lobster, Large Leaf Lettuce, Carrot, Capsicum, Thai Peanut Dressing

Lobster Lettuce Boats with Thai Peanut Dressing: Lobster, Large Leaf Lettuce, Carrot, Capsicum, Thai Peanut Dressing

Lobster Lettuce Boats with Thai Peanut Dressing

Use the same dressing as with the Shrimp Salad with Thai Peanut Sauce.

Ingredients

16 oz. Frozen cooked Lobster Tail pieces

1 Bell Pepper, any color

1 small Carrot, grated

4 pieces of Large Leaf Lettuce (Boston or Bibb works well, or whatever big leafy green you find)

Thai Style Peanut Dressing (recipe below)

For Dressing

2 Tbsp Peanut Powder

3 Tbsp Water

4 tsp Soy Sauce

1/2 tsp Ginger Powder (or fresh grated)

1/4 tsp Cayenne

1 tsp Stevia (or equivalent amount of sugar)

4 tsp Sesame Oil

To Prepare

To make dressing, in a small bowl combine Peanut Powder, Water, Soy Sauce, Ginger Powder, Cayenne, and Stevia and stir well until the dry ingredients are blended. Add the Sesame Oil and blend well. Set aside.

Thaw the lobster tails under warm water. Then run them under cool water until room temperature. In a medium mixing bowl, combine the lobster, Bell Pepper, and Carrot. Add the dressing and stir until evenly coated. Divide the mixture into fourths.

To finish, place the Lettuce onto serving plates and spoon the lobster mixture onto each one.

Serves 2 full meals. As a side salad, serves 4.

Chicken Cordon Bleu

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Chicken Cordon Bleu: Chicken Breasts, Deli Slices, Swiss Cheese, Egg, Heavy Cream, Panko, Butter, Parmesan Cheese, Cream Cheese, Lemon Juice, Salt

Chicken Cordon Bleu: Chicken Breasts, Deli Slices, Swiss Cheese, Egg, Heavy Cream, Panko, Butter, Parmesan Cheese, Cream Cheese, Lemon Juice, Salt

Chicken Cordon Bleu

This dish takes time to make, but it’s well worth it.

Ingredients

For Chicken:

2 Chicken Breasts (boneless skinless)

4 Deli Slices (turkey)

4 Slices Swiss Cheese, plus 2 more for finishing

1 Egg

1 Tbsp Heavy Cream

1/2 cup Panko

For Sauce:

1/2 cup Butter

1/2 cup Heavy Cream

1 Tbsp Cream Cheese

1/4 Parmesan Cheese (powdered)

1 Tbsp Paprika

1 tsp Salt

1-2 Tbsp Lemon Juice

To Prepare

Preheat oven to 325F (165C).

Pound the chicken breasts until flattened. Layer 2 deli slices and 2 Swiss cheese slices on each chicken breast. Roll into a pinwheel and tie with cooking twine.

Put one egg into a bowl with 1 Tbsp heavy cream and about 4 Tbsp water. Whisk until smooth. Place the panko in a separate bowl. Dip the chicken pinwheels first into the egg mixture to coat, then into the panko such that the panko sticks to the chicken. Spray a baking dish with nonstick spray then place the chicken into it. Bake for 1 hour and 10 minutes.

Meanwhile, prepare the sauce. Cut the butter into small pieces and melt in a small saucepan on medium  to low heat. Add the cream and cream cheese and whisk together until smooth. Add the paprika and salt and simmer. Add the Parmesan cheese and whisk until the parmesan is melted and the mixture is smooth. Remove from heat and add the Lemon juice.

When the baking is finished, remove the twine and add a slice of Swiss cheese on the top of each piece of chicken. Broil on high for about 4 minutes. Remove from the oven. Serve 1 piece of chicken on each plate and top with sauce.

Serves 2

Buffalo Shrimp Portobellos

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Buffalo Shrimp Portobellos: Portobello Mushroom Caps, Shrimp, Buffalo Wing Sauce, Ranch Dressing, Cream Cheese, Mozzarella Cheese

Buffalo Shrimp Portobellos: Portobello Mushroom Caps, Shrimp, Buffalo Wing Sauce, Ranch Dressing, Cream Cheese, Mozzarella Cheese

Buffalo Shrimp Portobellos

Stuffed Portobello Mushrooms with a spicy kick!

Ingredients

4 Portobello Mushroom Caps, stems removed

16 ounces Large Shrimp (uncooked weight)

1/4 c. Buffalo Wing Sauce (I used Franks, but choose what you prefer)

1/4 c. Ranch Dressing

2 Tbsp. Cream Cheese

1 c. Mozzarella Cheese, shredded

To Prepare

Spray nonstick spray in a baking dish and place Portobellos upside down in the dish. Broil on High broil for 10 minutes and remove.

Meanwhile, cook the shrimp on the stove on medium and remove when slightly pink and no longer translucent. Remove from heat, drain, and place in a bowl. Put the sauces and cream cheese in the skillet and heat until the cream cheese is melted. Pour the sauce over the shrimp in the mixing bowl. Add the shredded Mozzarella cheese and mix until the shrimp is well coated.

When the Mushrooms are finished broiling, drain the excess moisture, then evenly top the mushrooms with the shrimp mixture.

The oven is probably already warm from broiling the mushrooms. Change the temperature to 350F (180C) and bake for about 10 minutes. Serve warm.

Serves 2.

Turkey Divan

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Turkey Divan: Leftover cooked Turkey, Broccoli, Mayonnaise, Cream of Mushroom Soup (condensed), Curry Powder, Cheddar Cheese, Bread (cubed)

Turkey Divan: Leftover cooked Turkey, Broccoli, Mayonnaise, Cream of Mushroom Soup (condensed), Curry Powder, Cheddar Cheese, Bread (cubed)

Turkey Divan

Now that Thanksgiving is over, what can we do with all that leftover turkey? Here’s an idea.

Ingredients

1 bag (about 12 oz) Frozen Broccoli, cooked and drained

2 c. Leftover Turkey, cooked

2 cans Cream of Mushroom Soup, condensed

1 c. Mayonnaise

1-2 tsp Curry Powder

1 c. Cheddar Cheese, shredded

1 c. Bread, cubed (alternatively use the same amount of croutons or breadcrumbs)

Rice (optional)

To Prepare

Preheat the oven to 350 degrees F (180 C)

In a mixing bowl, combine the soup, mayonnaise, and curry powder. Layer the cooked broccoli, cooked leftover Turkey, and soup mixture. Top with the shredded cheese and bread (or croutons or breadcrumbs). Bake for about 30 minutes.

If you choose to serve with rice, cook it according to package directions, and serve the Turkey Divan over the rice. Or not, if you choose to not use rice.

Serves 4-6.

Philly Cheesesteak Stuffed Peppers

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Philly Cheesesteak Stuffed Pepper

Philly Cheesesteak Stuffed Peppers: Capsicum, Scallions, Cream Cheese, Roast Beef, Provolone Cheese, Baby Bella Mushrooms, Beef Broth, Garlic, Salt & Pepper

Philly Cheesesteak Stuffed Peppers

This is a healthy twist to the traditional Philadelphia Cheesesteak, which skips the hoagie and cheese-whiz in favor of capsicum, cream cheese and provolone.

Ingredients

2 Capsicum, any color

2 ounces Provolone Cheese, divided in half

½ lbs. Roast Beef, deli cut

1 ounce Cream Cheese

½ c. Scallions, chopped

3 ounce Baby Bellas, finely chopped

¼ c. Beef Broth

½ Tbsp Garlic, minced

Salt & Pepper to taste

To Prepare

Preheat oven to 400 degrees F (200 C).

Slice the Capsicum lengthwise, remove the seeds and ribs, and line each half with half of the provolone cheese. Set aside.

Heat a large sauté pan on medium-low heat. Add the Broth, Garlic, Mushrooms, Scallions, Salt & Pepper. Cook until the onions are tender, about 20 minutes (30 minutes if doubling the recipe). Slice the Roast Beef into thin strips and stir into the onion and mushroom mixture and heat through for about 3-5 minutes. Remove from heat and stir in the cream cheese. Divide the mixture into 4 equal parts.

Stuff each Capsicum half with the roast beef stuffing mixture. Top each one with the rest of the Provolone. Bake for 15-20 min, or until the cheese on top is golden brown.

Serves 2.

Sausage Stuffed Portobello

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Sausage Stuffed Portobello

Sausage Stuffed Portobello: Large Portobello Mushroom caps, Turkey Sausage, Cream Cheese, Scallions, Salt & Pepper

Sausage Stuffed Portobello

If you think you don’t like stuffed mushrooms, think again. This one uses turkey sausage, which is lower in fat and also halal.

Ingredients

2 Large Portobello Mushroom caps

½ lb. Ground Turkey Sausage

4 ounces Cream Cheese

2 Scallions, finely diced

¼ tsp Salt and Pepper (or to taste)

To Prepare

Preheat the oven to 375 degrees F (190 C). Remove stems from the portobellos and finely dice the stems. Place the mushroom caps upside-down in a baking dish, and set the stems aside.

Heat a skillet on the stove at medium-high heat. Add the sausage and mushroom stems and brown well. Remove from heat and drain. While still hot, combine the sausage-mushroom mixture with the cream cheese, scallions, salt and pepper. Top each mushroom cap with equal parts of the stuffing mixture. Bake for 15 minutes, or until the mushrooms are tender.

Serves 2.

Shrimp Salad with Thai Style Peanut Dressing

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Thai Style Shrimp Salad with Peanut Dressing: Slaw, Shrimp, Soy Sauce, Peanut Powder, Cayenne powder, Ginger, Stevia, Sesame Oil, Water

Shrimp Salad with Thai Style Peanut Dressing: Slaw, Shrimp, Soy Sauce, Peanut Powder, Cayenne powder, Ginger, Stevia, Sesame Oil, Water

Shrimp Salad with Thai Style Peanut Dressing

This dish is fresh, spicy, healthy and delicious. Allergy Caution: Contains Peanut

Ingredients

3 cups Slaw (you can substitute lettuce)

14 ounces Cooked Shrimp

2 Tbsp Peanut Powder

3 Tbsp Water

4 tsp Soy Sauce

½ tsp Ginger, finely grated

¼ tsp Cayenne Pepper

1 tsp Stevia

4 tsp Sesame Oil

To Prepare

Cook the Shrimp and cool in an ice water bath. In a medium-sized bowl, combine Shrimp with Slaw (or lettuce).

For the dressing, in a small bowl, combine the Peanut Powder, water, Soy Sauce, Ginger, Cayenne, Stevia and Sesame Oil. Stir well, until smooth. Pour the dressing over the Shrimp and Slaw mix and stir until well coated.

Serves 2.

Healthy Crab Stuffed Portobello

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Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello: Portobello Mushroom caps, Jumbo Lump Crabmeat, Scallions, Red Capsicum, Garlic, Parmesan Cheese, Dill

Healthy Crab Stuffed Portobello

I started a new weight loss program, and this meal is approved since it’s low carb, high protein, and low fat. It’s also delicious!

Ingredients

2 Large Portobello Mushroom Caps

7 ounces Jumbo Lump Crabmeat

4 ounces Mozzarella Cheese

2 Cloves Minced Garlic

2 Tbsp Scallions, finely diced

2 Tbsp Red Capsicum, finely diced

2 Tbsp Grated Parmesan Cheese

½ tsp Black Pepper (or to taste)

½ tsp Dill

To Prepare

Preheat oven to 375 degrees F (190 C). Remove Mushroom stems and finely dice. Place mushroom caps topside-down in a baking dish.

In a medium sized bowl, gently combine Crabmeat, Mushroom stems, Mozzarella, Garlic, Scallions, Capsicum and Seasonings. Fill the Mushroom caps with the Crabmeat mixture, then top with Parmesan Cheese. Bake for 20-25 minutes, or until the tops are lightly browned and the cheese has melted.

Serves 2.

Spicy Grilled Lamb Steaks

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IMG_0697

Spicy Grilled Lamb Steaks: Ginger-Garlic Paste, Lime Juice, Cayenne Pepper, Cumin, Chipotle Salt, Himalayan Salt, Pepper Medley

Spicy Grilled Lamb Steaks

This is a very simple concept that you can make your own by altering the spice rub to your taste.

Ingredients

3 lbs./1.4 kg Lamb (I cut a roast into smaller pieces for easier grilling)

Spice Rub

4 Tbsp Ginger-Garlic Paste

2 Tbsp Lime Juice

2 Tbsp Cayenne Pepper (or to taste)

2 Tbsp Pepper Medley (or to taste)

3 Tbsp Cumin Powder (or to taste)

1 tsp Chipotle Salt (or to taste)

1 tsp Himalayan Salt (or to taste)

To Prepare

Cut a boneless lamb roast into smaller steaks. Mix together the spice rub ingredients. Massage the spice rub all over the steaks so that they are well coated, then place them overnight in either a non-metallic container or plastic bag for marinating. Let it sit at least a few hours or overnight. Barbecue on an outdoor grill on high heat, turning midway through, until the internal temperature reaches about 145F/63C. Serve hot.