Simple Salsa Fish
Directions: 1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. Set aside. In a small bowl combine salsa and garlic; set aside. 2…. Read More »
Shrimp, Pineapple And Green Pepper Kebabs With Hot And Sour Dipping Sauce
Directions: 1. Heat a charcoal or gas grill to medium-high for direct grilling. 2. In a small pot, combine the pineapple and lime juices, soy sauce, stevia, chile… Read More »
Shrimp Lo Mein
Directions: 1. Microwave noodles for 1 minute; set aside. Place shrimp in a small bowl and toss with 2 tablespoons teriyaki sauce; set aside. 2. Place mixed vegetables… Read More »
Sesame-Maple Roasted Tofu
Directions: 1. Preheat oven to 450 degrees F. 2. Toss tofu, onion, canola oil, sesame oil, salt substitute and pepper in a large bowl. Spread on a large… Read More »
Salmon Pinwheel Salad
Directions: 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut lengthwise into 6 even strips. Sprinkle lightly with salt and black pepper. Starting with… Read More »
Salmon con Salsa-Fresca
Directions: 1. In a large mixing bowl stir together jicama, cucumber, sweet pepper, vinegar, and natural sweetener. Cover and chill. 2. Rub salmon with oil; sprinkle with salt… Read More »
Roast Rack of Lamb
Directions: 1. Peel off the lamb’s layer of fell (membrane) and fat, if present, down to silver skin. Place roast in a large resealable plastic bag in a… Read More »
Roast Pork Loin Stuffed with Andouille and Crawfish
Directions: 1. For stuffing: In a 3-quart saucepan, cook sausage in hot oil for 2 minutes. Add crawfish, the sliced onion, and the thinly sliced celery; cook until… Read More »
Ravioli Skillet Lasagna
Directions: 1. In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes… Read More »
Quinoa & Smoked Tofu Salad
Directions: 1. Bring water and 1/2 teaspoon salt substitute to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover… Read More »
Provenal Vegetable Stew
Directions: 1. If desired, peel eggplant. Cut eggplant into 3/4-inch pieces (you should have about 3 cups). 2. In 3-1/2- or 4-quart slow cooker, combine eggplant, zucchini, yellow… Read More »
Pork Medallions with Pear-Maple Sauce
Directions: 1. Trim fat from meat. Cut meat into 1/4-inch slices. In a medium bowl combine rosemary, thyme, salt substitute, and pepper. Add meat slices; toss to coat…. Read More »
Poached Salmon with Citrus Vinaigrette
Directions: 1. Thaw fish, if frozen. Cut fish into four serving-size pieces. Rinse fish; pat dry with paper towels. Set aside. 2. For vinaigrette, in a screw-top jar… Read More »
Poached Halibut and Peppers
Directions: 1. For poaching liquid in a large skillet combine combine wine, water, sweet pepper, capers, garlic, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered,… Read More »
Pesto Chicken Breasts with Summer Squash
Directions: 1. In a large nonstick skillet cook chicken in hot oil over medium heat for 4 minutes. 2. Turn chicken; add zucchini and/or squash. Cook for 4… Read More »
Pecan-Crusted Fish with Peppers and Squash
Directions: 1. Preheat oven to 425 degree F. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3- to 4-inch pieces; set aside…. Read More »
Parmesan-Crusted Fish
Directions: 1. Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray. Rinse and pat dry fish; place on baking sheet. Season with… Read More »
Orange-Glazed Brussels Sprouts and Carrots
Directions: 1. Cut Brussels sprouts in half. In a medium saucepan combine sprouts and carrots. In covered medium saucepan cook in a small amount of boiling water for… Read More »
Nutty Parmesan Fish
Directions: 1. Thaw fish, if frozen. Measure thickness of fillets. Cut fish fillets into 1-inch-wide strips. Rinse and pat dry with paper towels; set aside. 2. In a… Read More »
Mustard-Maple Pork Roast
Directions: 1. Preheat oven to 325 degree F. Trim fat. combine mustard, syrup, sage, peel, 1/4 teaspoon of the salt substitute, and pepper; spoon onto meat. 2. Place… Read More »
Marinated Fish Steaks
Directions: 1. Thaw fish, if frozen. Rinse fish steaks; pat dry with paper towels. Cut into four serving size pieces, if necessary. For marinade, in a shallow dish… Read More »
Lime-Sauced Fish and Cucumbers
Directions: 1. Thaw fish, if frozen. Cut into 3/4-inch pieces; set aside. 2. For sauce, stir together wine, chicken broth, lime juice, cornstarch, honey, ginger, coriander, and pepper…. Read More »
Lime Baked Fish
Directions: 1. In shallow pan or plate, combine KELLOGG’S RICE KRISPIES cereal, almonds and parsley. Set aside. Place flour in second shallow pan or plate. Set aside. 2…. Read More »
Lemon-Herb Grilled Fish
Directions: 1. Prepare outdoor grill with medium-low to medium coals, or heat gas grill to medium-low to medium (to broil, see Note below). 2. Rinse fish; pat dry…. Read More »
Lake Trout with Corn Salsa
Directions: 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. In a small saucepan combine the corn and the water…. Read More »
Jerk Beef and Plantain Kabobs
Directions: 1. Trim fat from meat. Cut into 1-inch pieces. In a small bowl, stir together red wine vinegar, oil, and jerk seasoning. Toss meat cubes with half… Read More »
Herb-Pepper Sirloin Steak
Directions: 1. Stir together catsup, black pepper, rosemary, basil, garlic powder, and, if desired, cardamom. Coat both sides of steak with catsup mixture. Grill steak on an uncovered… Read More »
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