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Beef

Steak (or Chicken) Pizzaiola

100g/3.5 oz. steak (or chicken)
1 tomato (diced)
2-3 cloves minced garlic
1 t oregano
1 t basil
1/4 t chili powder
black pepper

1. Preheat oven to 350 F.
2. Place 1/2 of the diced tomato in casserole dish.
3. Add meat on top of tomato and top with minced garlic.
4. In small bowl, toss the rest of tomato with the oregano, basil, chili powder, and black pepper. Place on top of steak.
5. Cover tightly with aluminum foil or with lid.
6. Bake 45-60 mins.

TIP: If using chicken, sear each side for a minute or two in a frying pan with a dash of salt/pepper (until just browned). Then follow with same steps as above.

Chicken

Breaded Chicken Cutlets

100g (3.5 oz.) chicken
1 grissini (ground into powder)
1/2 c homemade chicken broth
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp poultry seasoning (optional)
1/4 tsp cayenne (use less if you want them less spicy)
salt/pepper to taste

1. Preheat pan over meduim heat.
2. In small dish, combine grissini powder, garlic powder, paprika, poultry seasoning, cayenne, and salt/pepper. (You could also use ziplock bag.)
3. Add chicken to seasonings and fully coat.
4. Add half of broth and chicken to pan.
5. Cook for approx. 3-4 mins each side depending on thickness of chicken. Keep adding more broth as it cooks off.
6. Serve immediately.

 

Boneless Hot Wings (makes 4 servings)

400 grams/14 oz chicken breast tenders
½ cup apple cider vinegar
½ cup water
3 tablespoons cayenne peppe
r ¼ cup to ½ cup chili powder

1. Preheat oven to 350 F
2. Mix vinegar, water and cayenne pepper
3. Add chicken to marinade and let refrigerate at least 2 hours
4. Put chili powder on a plate and dip each tender in
5. Place on rack in baking pan
6. Bake for 15-20 min or until chicken is no longer pink

 

Seafood

Ginger Mahi Mahi

100g/3.5 oz. mahi mahi (or any whitefish)
1 t minced garlic
1 t ginger
black pepper (to taste)
sliced tomato (however much you're allowed)
juice of ½ or 1 lemon

1. Place mahi mahi on top of a large sheet non-stick aluminum foil.
2. Cover with garlic, ginger, and pepper.
3. Place tomatoes on top of seasoned fish.
4. Top with squeezed lemon juice.
5. Close up aluminum foil into a "pouch" so that the top and ends are sealed.
6. Bake at 350 F for 10-20 mins (depending on thickness) or until fish flakes.

 

Shrimp Ceviche

1 to 2 lbs. shrimp, fresh or frozen, raw or cooked, peeled and deveined, tail-on or off
2 large lemons, freshly squeezed, about 3/4 cup to 1 cup
2-3 large limes, freshly squeezed, about 3/4 cup to 1 cup
1 tablespoon fresh garlic, minced
1 cubanel or other mild to medium pepper, ribs and seeds removed, finely chopped
1 red onion, finely chopped (about 1 cup)
1 -3 tablespoons Tabasco or hot sauce (more or less to taste)
4 large tomatoes, chopped (about 2-3 cups)
2 cumbers, peeled and diced into 1/2 inch pieces (about 1.5 cups)
fresh cilantro, chopped (about 1/2 cup)
fresh parsley, chopped (about 1/2 cup)
sea salt
fresh ground black pepper to taste

1. Thaw shrimp if frozen. If using raw shrimp, bring a pot of water to boil and cook the shrimp for a minute or two until it turns opaque white and reddish—do not over cook the shrimp as it will be too rubbery in texture.
2. Rinse shrimp under cold water.
3. Combine juices of lemons and limes in a large bowl (not metal) or large Ziploc baggie and add shrimp. Cover bowl or zip baggie and refrigerate for 30 minutes to marinade. Large shrimp could be cut into smaller chunks (remove tails if doing this) to speed up marinade time.
4. Add to shrimp the Tabasco, garlic, onion and pepper and toss/mix evenly. Return to refrigerator for maybe another 30 minutes to let the flavors infuse the shrimp.
5. Before serving, toss in bowl the marinated shrimp mixture, cilantro, parsley, tomatoes and cucumbers and if needed, add sea salt and black pepper to taste. Great with melba toast or Wasa crispbread cracker.

 

Citrus Fish

100g/3.5 oz. minced garlic
lemon juice
orange slices
lemon zest
orange zest
parsley SALT
salt
pepper
artifical sweetener to taste

1. Mix all ingredients, pour over fish.
2. Bake in foil or covered dish at 350 F for 8-10 minutes or until done.

 

Vegetables

Sautéed Garlic & Greens

This makes quite a bit so be sure to weigh your portion prior to cooking and adjust recipe as needed.

6 cloves garlic, sliced
16 c (packed) stemmed and roughly chopped Swiss chard (about 5 large bunches)
squeeze of lemon
1/2 tsp kosher salt

1. Heat garlic in large skillet over medium-low heat in a non-stick pan until garlic begins to turn golden, about 3 minutes. Transfer to small bowl and set aside.
2. Place greens and salt into the skillet. Using tongs, turn greens until wilted enough to fit in pan. Raise heat to medium and cover. Cook 7 to 10 minutes, tossing.
3. Transfer greens to a colander to drain. Return greens to pan and toss with reserved garlic.
4. Squeeze with lemon just before serving. Refrigerate leftover greens in an airtight container for up to 3 days.

 

Radish Soup

radishes (sliced or coarsely chopped - however you prefer)
1-2 cloves minced garlic
1 c stock (I use homemade - either veggie or chicken)
1 c water (vary liquid amount depending on amt of soup wanted)
salt
pepper

Combine all ingredients in saucepan. Bring to a boil. Reduce heat and simmer 10-15 mins. Serve immediately.

 

Radish Salad

radishes, sliced (allowed amount)
lemon juice
1 T dehydrated minced onion
1 T parsley
1-2 t liquid aminos
salt/pepper (to taste)

1. In bowl, combine all ingredients and refrigerate 30 mins to 1 hr before serving.