Turkey and Onion Salad
6 cups white or yellow onions, cut into narrow wedges
6 cups slivered sweet red bell peppers
1/4 cup vegetable oil
6 cups cooked turkey, shredded
1/4 to 1/2 cup tequila*
1 tablespoon grated lime peel
1 clove garlic, crushed
2 tsp. ground cumin
1-1/2 tsp. hot pepper flakes
1/4 cup lime juice
Sour cream, optional
Sauté onions and peppers in oil until tender. Add turkey, tequila, lime peel, garlic, cumin and crushed pepper; heat thoroughly.
Add lime juice and mix. Cover and refrigerate. Arrange 1-1/2 cups salad on lettuce lined individual salad plates. Serve with sour cream.
Makes 6 to 8 servings.
*Three tablespoons frozen grapefruit juice concentrate may be substituted
Per serving = about 407 cal, 44 g protein, 22 g carbs, 13 g fat,
30% calories from fat, 137 mg cholesterol, 103 mg sodium, 5 g fiber.
Beef Steak House Salad
1 1/2 C. Wish-Bone Italian Dressing
2 T. fresh lemon juice
4 T. grated parmesan cheese
5 cloves of garlic finely chopped
1 T. Worcestershire sauce
1 lb. boneless beef top sirloin steak, 1 inch thick
1 large red bell pepper, cut into 1 inch pieces
1 small loaf of French bread
10 C. torn romaine lettuce leaves
For the marinade:
Blend 1 C. Italian dressing, lemon juice, 2 T. cheese, 4 cloves
garlic and Worcestershire sauce
Cut the steak into 1 1/4 inch pieces. In a plastic bag pour 1/3 of
the marinade over the steak and red pepper. Turn to coat. Then place
in the refrigerator for 30 minutes. Add remaining marinade.
Meanwhile, cut bread into bite size cubes and toast in oven, until
For dressing, blend remaining 1/2 C. of Italian dressing, cheese and
one clove of garlic. Set aside.
Remove steak and red pepper from marinade. Place on skewers and
grill. Turn occasionally and brush frequently with remaining
marinade. Cook 8 – 10 minutes or until steak is medium rare to
To serve, toss lettuce with dressing. Arrange in bowl or on serving
plates. Top with steak, red pepper and bread. Garnish if desired
with additional parmesan cheese.
Makes 4 servings.
Sesame-Soy Vinaigrette Recipe
1/4 cup tamari soy sauce
1/4 cup rice vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup light sesame oil
Salt and pepper to taste
In bowl or jar, mix soy sauce, vinegar, mustard, honey, oil. Add salt, pepper.
Serve with Asian greens, meat or poultry, or as desired.
90 gr. linguine pasta
1/2 cup carrots, grated
225gr. shrimp cooked and peeled and cut in 2
1 cup lettuce cut in thin
1/4 fresh cilantro(only leaf
2 TBS. toast peanuts and cut in half
3 tbs. lemon juice
2 tbs. soy sauce
2 tbs. fresh cilantro(leaf) chopped
1 tbs. green onion chopped(no greens only white parts)
2 1/2 tsp. sugar
2 tsp vegetable oil
1 tsp ginger(fresh) minced
2 garlic cloves, minced
cook the pasta in boiling wates with 2 tsp. salt al dente. and add the
carrots for 30 minutes and drained and add cold water, drain. In a large
bowl mix all ingrediants except dressing ingredients.
in a small bowl combine all dressing ingredients and add to the pasta mix.
2 Red Peppers, washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste
Grill peppers (or roast in 400° oven) until skin is chared and blistered.
Place peppers in a bowl and cover with foil to steam skins to help peel.
Remove skins. Peel and remove seeds and ribs.
You should be left with only the roasted meat of the peppers. Cut flesh into
3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt
and pepper. Grill in two different positions to give proper grill marks, a
crisscross effect. Repeat on flip side In a 10″ pan, heat oil and sauté
minced onions until translucent approximately four minutes. Add sugar and
water and season with salt & pepper. Cook until onion mixture is almost dry.
Allow to cool, add
chopped mint. Mix peppers with relish and add lemon dressing. Adjust
seasoning with salt & pepper. Shingle grilled zucchini on platter
and top with peppers
Makes 6 servings.
2 tsp. canola oil
2 medium tart red apples, cored, seeded, quartered and sliced
1 medium head red cabbage, coarsely shredded (8 cups)
1/4 cup non-fat, reduced-sodium chicken broth
1/4 cup red wine vinegar
2 Tbsp. sugar
Salt and freshly ground black pepper, to taste
Heat oil in Dutch oven or deep pan over medium heat until hot. Add the
apples and cook for 5 minutes, stirring occasionally.
Stir in the remaining ingredients. Heat the mixture to boiling. Reduce heat,
cover, and simmer 35 minutes, or until the cabbage is tender. Add salt and
pepper, to taste.
Nutritional Information Per Serving:
85 calories, 2 g. total fat (0 g. saturated fat), 18 g. carbohydrate,
1 g. protein, 4 g. dietary fiber, 35 mg. sodium
2 Tbs (30 ml) butter
1 cup (250 ml) whole kernel corn, preferably fresh
1 lb (450 g) pasta of your choice, cooked according
to package directions and drained
1 cup (250 ml) finely chopped purple cabbage
4-6 scallions (spring onions), green and white parts,
3/4 cup (180 ml) mayonnaise
1 Tbs (15 ml) Dijon mustard
2 Tbs (30 ml) chopped fresh basil
Salt and freshly ground pepper to taste
Heat the butter in a small skillet over moderate heat and saute the
corn until tender, 2 to 3 minutes. Combine the corn, cooked pasta,
and remaining ingredients in a large mixing bowl and toss to
thoroughly combine. Serve chilled or at room temperature. Serves
6 to 8.
1/4 pound Roquefort or blue cheese
1/2 cup mayonnaise( if its homeamde, better)
1/2 cup cream
1/2 cup sour cream
2 Tbs lemon juice
1 tsp grated onion
2 Tbs chopped parsley
1 tsp Worcestershire sauce
1/4 tsp garlic salt
1/4 tsp black pepper
1 tsp salt
Mash cheese in a mixing bowl. Add all other ingredients and mix well.
Yields 2 cups Keep refrigerated.
1/2 cup low-fat cottage cheese
1 can water-packed tuna, drained
1/2 small green bell pepper, diced
1/4 cup diced celery
1 TBS minced chives
1 tsp fresh lemon juice
Pepper to taste
Combine ingredients in bowl; toss lightly to mix. Serve on lettuce
Makes 6 servings.
Famous Recipes – Mexican Fruit Salad
4 cups (about 1-1/4 lbs) halved stemmed strawberries
2 cups mango chunks
2 cups melon chunks
1 cup pineapple chunks
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup sugar
1/2 tsp salt
1 to 1-1/2 tsps ancho chili powder
In large bowl, combine strawberries, mango, melon and pineapple.
Add orange juice, lime juice, sugar, salt and chili powder to taste; mix well.
Calories 105;Fat 1g:Chol 0mg;Sodium 152mg;Carbs 26g;Fiber 3g;Protein 1g