Easy Veggie Dip

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

 

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

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

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.