Monday, October 24, 2011
Flat Pizza Bread
8 oz of Thick Salsa
1 lbs of Chorizo Sausage
3 Jalapeño Peppers
10 Green Onions
2 Cups of Shredded Mexican Four Cheese Blend
Preheat oven to 425.
Sautée Chorizo. Chop Jalapeño Peppers and Green Onions. Spread the Salsa and Cheese on Pizza Bread. Spread Chorizo and Jalapeño Peppers on top of the Cheese.
Bake for 8-10 minutes.
Sprinkle green onions on top of pizza.
Saturday, June 18, 2011
Sunday, May 15, 2011
* Large Sea Scallops (10)
* Smart Balance Oil (2 tablespoons)
* Sesame Chili Oil (1 tablespoon)
* Sea Salt (1 teaspoon)
* Garlic (6 cloves minced)
* Cilantro (1 tablespoon chopped)
* Basil (4 fresh leaves chopped)
* Thai Peanut Sauce (1/4 cup)
* Brown Rice (1 cup)
SERVING SIZE: 2
Boil Brown Rice.
Sautee' Scallops until golden brown in combo of Smart Balance Oil, Sesame Chili Oil, and Sea Salt. Add garlic. Add Thai Peanut Sauce.
Serve Scallops over Brown Rice. Garnish with Cilantro and Basil.
Sunday, May 8, 2011
Served over steamed parsnips, zucchini, and squash, with homemade marinara sauce on top
* Eggplant (1)
* Basil (6 leaves of fresh basil chopped)
* Garlic (6 large cloves minced)
* Olive Oil (4 tablespoons)
SERVING SIZE: 4
Pre-heat oven to 350 degrees for 10 minutes. Mince Garlic. Chop Basil. Cut Eggplant into thin disks. Grease a cookie sheet or casserole plate with 2 tablespoons of olive oil. Lightly soak the eggplant disks with remainder of the olive oil. Spread the mince garlic on the eggplant disks.
Bake one side of the eggplant for 10 minutes. Flip eggplants. Bake the other side for 8 minutes. Add basil on top of the eggplant disks. Bake for 2 more minutes.
Serve over steamed vegetables, rice, or noodles. Side of marinara sauce is also recommended.
Saturday, March 26, 2011
Hot and Spicy Italian Style Sausage (16 oz - sliced)
Cooked Shrimp (8 oz - whole)
Milk (2 cups)
Sharp Cheddar (4 cups - shredded)
Parmesan Cheese (1.25 cups - shredded)
Whole Grain Medium Shells (13 oz)
Mushrooms (8 oz - diced)
Red Pepper (1- chopped)
Green Pepper (1 - chopped)
Yellow Pepper (1 - chopped)
Jalapeno Pepper (2 - chopped)
Garlic (6 cloves - chopped)
Chop or dice vegetables and meat as indicated. Boil and drain noodles. Pre-heat oven to 375 degrees
Add noodles, milk, and cheese in a casserole dish. Stir in meat, shrimp, and vegetables. Cook for 45 minutes or until cheese is golden brown.
VEGETARIAN SUGGESTED ALTERNATIVES
Replace Sausage with Soy Sausage. Remove Shrimp.
Tuesday, March 22, 2011
* Shrimp (1 lbs pre-cooked)
* Crab (1 lbs pre-cooked)
* Carrots (2 large)
* Turnips (2)
* Red Potatoes (3)
* Celery (1)
* Peanut Satay Sauce (4 oz)
* Coconut Milk (1 can)
* Red Chili Oil (1 tablespoon)
* Stir Fry Gluten Free Rice Noodles (14 oz)
SERVING SIZE: 10
Chop vegetables into bite sized pieces.
Put shrimp, crab meat, and veggies with Coconut Milk and Peanut Satay Sauce in Slow Cooker. Cook at high heat for 2 hours. Boil Nice Noodles for 7 minutes. Add to Slow Cooker. Cook for another 1/2 hour.
Serve with hot cayenne pepper sauce if you want it to be spicy. You can substitute the seafood with Tofu and Lima Beans.
Sunday, June 13, 2010
Number of Servings: 5
2 lbs. Plain Pork Loin
2 Tablespoons of Red Chili Pepper
2 Tablespoons of Cayenne Pepper
2 Tablespoons of Garlic Salt
1/4 Cup of Teriyaki
1/8 Cup of Fresh Cilantro
3 Fresh Basil Leaves
1/4 of Ginger Root
2 Cloves of Garlic
1 Tablespoon of Sesame Chili Oil
2 Tablespoons of Olive Oil
2 Tablespoons of Garlic Bread Crumbs
Mince Garlic, Ginger root, and Basil Leaves. Mix with Teriyaki and Sesame Chili Oil to make Marinade. Rub Pork Loin with Red Chili Pepper, Cayenne Pepper, and Garlic Salt. Mix in Marinade and chill in refrigerator for an hour.
Preheat Oven to 400 degrees. Sear Pork Loin in Olive Oil for 2 minutes on each side. Add Bread crumbs on top with more of the Marinade. Bake for 20 minutes or until Pork Loin is 137 degrees.
Slice and serve with steamed mixed fresh vegetables.