- 5 tablespoon Balsamic Vinegar
- 2 tablespoon soy sauce
- 1 tablespoon extra virgin olive oil
- Fresh ground pepper/ground sea salt for taste
- Shake and pour over any salad
Honey Lemon Dressing Salad:
Balsamic Vinegar Reduction (great for a marinade since it is thicker than a dressing)
– Pour balsamic vinegar into the pan (it will reduce by half while cooking)
– Heat the pan on high.
– Whisk briskly prior to and throughout the boiling process to prevent burning.
– Vinegar naturally sweetens when reduced so no need to add sugar but you could at this point.
– Reduce by half or until the vinegar takes on a syrupy quality.
– Allow to cool.
Courtesy of Tammy Ordway
Modified (Mock) Sweet and Sour Chicken
by Little b
3 large chicken breasts, cubed
1/3 cup reduced sugar ketchup-can be found at Super Wal-mart Heinz brand
1/3 cup Dijon mustard
1/4 cup apple cider vinegar
1 red bell pepper, diced
1 can low sodium tomato sauce
1 can diced pineapple and juice
Throw all ingredients in crock pot, mix well, and cook on low for 6 hours.
Serve over brown rice, black rice, etc. and a side of vegetables!
ROASTED PORK TENDERLOIN W/ ROASTED VEGETABLES-Rachel Ray
2 pork tenderloin filets, 1 package, trimmed of silver skin
Kosher salt and pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 cup grainy Dijon mustard
2 tablespoons fennel seed
3 carrots, sliced on an angle
2 parsnips, sliced on an angle
1 large Russet potato, scrubbed well, skin left on, thinly sliced OR red potatoes, sweet potatoes, etc.
About 3 tablespoons EVOO – Extra Virgin Olive Oil, to coat
Heat oven to 400°F.
Season the pork liberally with salt and pepper, sprinkle evenly with granulated onion and garlic, and slather each tenderloin with mustard. Sprinkle the fennel seeds over top.
On a rimmed baking sheet or in shallow roasting pan, toss carrots, parsnips and potatoes with oil to coat then season with salt and pepper. Push veggies off to each side of the pan and set tenderloins down the middle. Roast 35-40 minutes, or until a meat thermometer reads 145°F. Let meat stand 10 minutes before slicing.
Parmesan Kale Chips
1 large bunch of fresh Kale
1 tablespoon Olive Oil
1-2 tablespoons grated parmesan cheese
1/2 tsp sea salt (optional)
Preheat oven to 350F
Cover a cookie sheet with foil
Remove the leafy parts of the kale from the woody stems and tear the leaves into bite sized pieces
Wash the kale and spin dry in a salad spinner and/or dry with paper towels. Make sure the kale is very dry before placing it in the oven.
Spread the kale onto the cookie sheet and toss with the olive oil.
Bake in the oven for about 12 minutes or until the leaves are dry and crumbly
Remove from the oven and sprinkle with parmesan cheese and a little bit of salt
Let cool slightly then enjoy!
Spanish Rice Bake From allrecipes.com
1 pkg of ground turkey (approx. 1 lb)
¾ cup brown rice
1 14.5 oz can of no salt added diced tomatoes
1 ½ cup water
½ cup chopped onion
¼ cup chopped green pepper
2 tablespoons of chili powder
½ teaspoon of cumin
½ teaspoon Worcestershire sauce
1 teaspoon brown sugar
½ – 1 cup cheddar cheese
2 tablespoons cilantro
Brown the ground turkey, either in a frying pan, or in a medium sized pot. (I added 2 additional tablespoons of chili powder to the meat while it was cooking)
If you browned the ground turkey in a frying pan, add it to a medium sized pot along with the onion, pepper, water, tomatoes, chili powder, cumin, Worcestershire sauce,, brown sugar, and rice.
Bring to a slow boil, reduce heat, cover, and simmer, untouched, for 45 minutes.
Preheat oven to 375. Grease a 2 qt. dish. When rice is cooked, transfer to baking dish, top with cheese, and bake for 15 minutes or until cheese is melted. Allow to cool. Garnish with cilantro, and top with sour cream and/or salsa if desired.
Butternut Squash & Apple Gratin
(Adapted from Allrecipes.com by Dawn)
1 butternut squash, peeled, seeded and sliced (make sure your knife is pretty sharp, cut the squash in half lengthwise, then peel with a vegetable peeler, and scoop out the seeds, then slice like you would a potato)
4 apples, peeled, cored, and sliced (or chopped)
½ onion, thinly sliced
2 tablespoons corn starch
Pinch of cinnamon
Pinch of salt
1 cup of chicken or vegetable stock
1 cup of cheddar cheese (I used fat free)
Makes 6 servings
1 container Graham & Rollins Crab Meat (14oz)
1 Tsp Old Bay Seasoning; may add extra if you like or sprinkle more on top
1 Tbsp Parsley Flakes
1 Tbsp Non-fat Plain Greek Yogurt
1 Tbsp Worcestshire Sauce, low sodium
1 beaten Egg
1/3 C Skim Milk
1/2 C Gluten Free Bread Crumbs
Mix together, roll your crab cakes, and place on greased cookie sheet. Sit in fridge for 30 minutes to set. Broil for 15-20 minutes. Enjoy!
Cinnamon Raisin Oatmeal
1 serving of oatmeal
1/2 scoop protein powder, vanilla or choc
2 tablespoons milk
1/2 teaspoon cinnamon
1/2 small box of raisins
Heat the oatmeal mix all the other ingredients into oatmeal, eat 🙂