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Main Course Cajun Jambalaya 
1 packet Thermojetics® HPLC Soup Mix, Tomato flavor 4 cooked medium shrimp 1/3 c. chopped turkey sausage 2 tbs. chopped onion 2 tbs. chopped green pepper 2 tbs. chopped celery 1 tbs. vegetable oil 1 tsp. cajun seasoning salt and pepper to taste Prepare soup mix as directed and set aside. In saucepan, saute onion, green pepper and celery in oil until softened. Add sausage, soup and cajun seasoning and simmer for five minutes. Add shrimp and continue cooking until shrimp is warmed through. Chili 2 packets Thermojetics®
HPLC Soup Mix, Tomato flavor 1/4 lb. ground beef or turkey 3 tbs. chopped green pepper 1 tsp. chili powder 1/2 tsp. cumin 1/2 tsp. garlic powder salt and pepper to taste Prepare soup mix as directed and set aside. Brown ground meat and onion in saucepan, then add soup and spices. Simmer until heated. Serve with shredded cheddar cheese and/or sour cream. Curried Turkey Meatballs (serves 4) For sauce: 1 tbs. vegetable oil 1 c. chopped onion 1 tbs. fresh minced ginger 2 minced garlic cloves 2 tbs. curry powder 1/2 tsp. cumin 1/4 tsp. cayenne pepper 3 1/2 c. low-fat chicken broth 3 tbs. cornstarch For meatballs: 1 lb. ground turkey 1 large egg 1/4 c. dried bread crumbs 1 tsp. coriander 1 tsp. salt 1/3 c. minced onion Directions: In a saucepan, saute the onion, ginger and garlic in oil until the onion is soft. Add the curry, cumin and cayenne and stir for one minute. Add three cups of chicken broth and bring to a boil. Combine all meatball ingredients in a bowl and roll into golf ball-sized meatballs. Drop into the boiling broth, cover and simmer on low for 7 to 10 minutes until done. Remove with a slotted spoon and set aside. In a separate bowl, whisk the cornstarch into remaining 1/2 c. of broth. Pour this mixture into simmering broth in saucepan and bring it to a boil. Add salt to taste. Serving suggestions: Cover each plate with spinach leaves and place
meatballs on top. Spoon curry sauce over meatballs and serve plain
nonfat yogurt as a garnish. Peppered Salmon with Tomato Mint Salsa (Serves 4) 4 (6 oz.) salmon filets 1 tsp. coarsely ground black pepper 3 tsp. Dijon mustard cooking spray For the salsa: 4 c. chopped tomato 1/4 c. diced red onion 1 tbs. chopped fresh basil 1 tbs. lemon juice 2 tbs. chopped fresh mint 1 tbs. chopped jalapeno pepper Directions: Combine salsa ingredients in a bowl and set aside to let flavors develop. Place salmon on a baking pan coated with cooking spray. Spread mustard on filets and sprinkle with pepper. Broil 10 to 12 minutes until salmon is done. Top each filet with salsa, garnish with fresh mint. Pork Tenderloin with Rosemary and Thyme (serves 4) 2 tbs. Dijon mustard 1/2 tsp. black pepper 2 tsp. chopped fresh rosemary 1 tsp. chopped fresh thyme 1 (1 lb.) boneless pork tenderloin Preheat oven to 350 degrees. Place tenderloin in shallow baking pan coated with cooking spray. Combine all ingredients and brush over tenderloin. Bake for 50 minutes or until meat thermometer registers an internal temperature of 160 degrees. Garnish with fresh herbs. Sun-Dried Tomatoes and Shrimp (serves 4) 20 dehydrated sun-dried tomatoes (not packed in oil) 1/2 c. boiling water Cooking spray 1 lb. medium shrimp (peeled and deveined) 1/2 c. chopped green onion 3 tbs. fresh lemon juice 1 tbs. olive oil 3/4 tsp. dried Italian seasoning 1/4 tsp. black pepper 16 small pitted black olives 1 minced garlic clove 1/2 c. shredded parmesan cheese Combine sun-dried tomatoes and boiling water in a bowl. Cover and let stand 30 minutes to rehydrate, then drain. Slice thinly and set aside. Place a nonstick cooking pan over high heat, spray with cooking spray, add shrimp and green onions and saute for five minutes. Add sun-dried tomatoes and all other ingredients except the parmesan cheese. Cook 1 to 2 minutes until heated through, sprinkle with cheese and serve hot. Turkey Bacon Frittata 4 slices cooked turkey bacon (chopped) 1 pinch black pepper 1 1/2 c. thinly sliced sweet onion 1 pinch ground nutmeg 6 large egg whites and 1 yolk lightly beaten 4 c. shredded spinach 1 oz. shredded low fat mozzarella Preheat oven to 450 degrees. Combine eggs, bacon, pepper and nutmeg in bowl and set aside. Add onion to skillet coated with cooking spray, saute until lightly browned. Add spinach, cover and cook 2 minutes. Add egg mixture, cook over medium-low heat until eggs are almost set. Cover handle of pan with foil (to avoid melting) and bake in oven for 5 minutes. Remove, sprinkle with cheese and return to oven until cheese melts. Morrocan Grilled Chicken 
For marinade: 3/4 c. lemon juice 1 tsp. tumeric 1/2 tsp. cumin 1/2 tsp. allspice 1 1/2 tsp. olive oil 1 pinch of pepper 1 pinch cardamom 1 pinch salt 3 minced garlic cloves 6 boneless, skinless chicken breasts For sauce: 1 1/2 c. diced cucumber 1 c. chopped onion 2 tbs. minced fresh mint 8 oz. plain lowfat yogurt Prepare marinade. Place chicken breasts in a large resealable plastic bag and cover with marinade. Seal bag and place in refrigerator for at least eight hours. Combine sauce ingredients in a small bowl, stir well, cover and refrigerate. Grill or broil chicken until cooked through. Thinly slice cooked chicken breasts diagonally into strips. Serve chicken with sauce on the side and garnish with shredded cabbage and chopped tomato. |
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