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 »
Grilled Turkey Burgers
Directions: 1. In a medium bowl stir together carrot, green onions, bread crumbs, milk, Italian seasoning, garlic powder, and pepper. Add ground turkey; mix well. Form the turkey… Read More »
Grilled Marinated Flank Steak
Directions: 1. Trim fat from steak. Score steak on both sides by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Place meat in a self-sealing… Read More »
Grilled Jamaican Jerk Fish Wraps
Directions: 1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle Jamaican jerk seasoning over both sides of each fish fillet; rub in with your… Read More »
Grilled Fennel-Cumin Lamb Chops
Directions: 1. Trim fat from chops. Place the chops on a plate. For rub, in a small bowl combine the garlic, fennel seeds, cumin, salt substitute, coriander, and… Read More »
Ginger-Beef Stir-Fry
Directions: 1. Trim fat from steak. Thinly slice steak across the grain;* cut into bite-size strips. Set aside. For sauce, in a small bowl stir together beef broth,… Read More »
Flank Steak with Corn Salsa
Directions: 1. For corn salsa, in a medium bowl, combine corn, salsa verde, and tomato. Cover and chill for 6 to 24 hours. 2. Meanwhile, trim fat from… Read More »
Five-Spice Roasted Duck Breasts
Directions: 1. Preheat oven to 375 degrees F. 2. Place duck skin-side down on a cutting board. Trim off all excess skin that hangs over the sides. Turn… Read More »
Fish with Tangerine Relish
Directions: 1. Thaw fish fillets, if frozen. Rinse fish; pat dry with paper towels. Sprinkle with salt and black pepper. Measure thickness of fish; set aside. 2. Preheat… Read More »
Fish Tacos
Directions: 1. Stir together yogurt and 1/4 cup liquid from tomatoes in small bowl to make sauce; set aside. Stir together tomatoes with remaining liquid and coleslaw mix… Read More »
Fish Fillets with Baby Spinach, Red Pepper, and Onion Wedges
Directions: 1. Place baby spinach in a large bowl; set aside. In a large skillet cook onion in 1 teaspoon hot oil over medium heat until tender and… Read More »
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