Category

Displaying categories

Spice Mix (Sugar, salt and fat free)

BLACKENED SEASONING. CAJUN SEASONING INGREDIENTS 1 1/2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground dried thyme 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon dried basil 1 teaspoon dried oregano INSTRUCTIONS Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano

Chutney Etc.

  SPICY AVOCADO SAUCE INGREDIENTS 5 fresh tomatillos, husks removed. 4 serrano chile peppers, or to taste. 2 tablespoons chopped fresh cilantro. 1 ripe avocado – peeled, pitted, and quartered. Ginger to taste INSTRUCTIONS Blend the tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until

Stuffed Butternut Pumpkin

BUTTERNUT SQUASH AND CAULIFLOWER MEDLEY INGREDIENTS 3 cups peeled 1-inch/ 2.5 cm cubes butternut squash. 1 head cauliflower, cut into florets. 2 cloves garlic 1 tablespoon reduced fat milk 1/2 teaspoon onion powder 1/4 teaspoon dried thyme 1/8 teaspoon ginger 1/8 teaspoon black pepper 1 tablespoon olive oil 1 tablespoon reduced-fat Parmesan cheese. INSTRUCTIONS In a large pot, add

Roasted Garlic Clove Chicken

CHICKEN ZUCCHINI TOTS INGREDIENTS 8 ounces/ 142 g shredded zucchini 1/4 tsp salt 1 lb/ 490 g ground chicken breast 4 cloves garlic, minced 1 cup shredded cheddar 2 tbsp multigrain flour Ginger and pepper 1 tbsp olive oil INSTRUCTIONS Place the zucchini in a sieve set in the sink or over a large bowl.

Thai Fish Cakes

  ASIAN SALMON CAKES WITH SALAD INGREDIENTS Salmon Cakes: 2 kaffir lime leaves, finely chopped 10g (5cm) lemongrass stalk, trimmed 1 small birdseye chilli, finely chopped 500g salmon, skinned and deboned, roughly chopped (or 500g tinned salmon if fresh unavailable) 2 (70g) eggs ½ (400g) tin cannellini beans, drained or dried soaked overnight 120g (1

Hot Spicy Chicken

JALAPENO PEPPER STUFFED CHICKEN    INGREDIENTS ● 4 Boneless skinless omega-3 chicken breasts ● 4 Large jalapeno peppers ● 4 oz/115 g. Cream cheese ● 2 oz / 75 g. Cheddar jack shredded cheese ● 1 Egg beaten ● 4 tbsp. Almond flour INSTRUCTIONS Preheat the oven to 400°F (204°C). With a sharp knife, make

TEX’S MEXICAN PIE

PORTOBELLO MUSHROOM FAFITAS INGREDIENCE 1 tablespoon of olive oil 1 finely chopped garlic clove 1 teaspoon of cumin ½ teaspoon of ginger 6 cups thinly sliced fresh portobello mushrooms 2 cups frozen stir-fry bell peppers and onions or freshly cut ¼ cup chopped fresh cilantro or parsley 2 tablespoons of lime juice 6 fat-free &