24 ounces ground sirlon or turkey or chicken, divided
4 seeded rolls
shredded lettuce
sliced tomatoes
8 strips of turkey bacon, cooked, drained
4 slices of cheese (American or Cheddar)
pickle relish (dill or sweet)
mustard, ketchup, mayonnaise
Divide ground meat into four 6-ounce patties. Grill over medium heat until cooked to your preference. Spritz each cut side of the bun with olive oil and place, oil side down, on the grill until toasted. Build your burger: Bun, burger, cheese, lettuce, tomato, pickle relish, lettuce, condiments.
1 lb boneless pork cutlets (4 oz each), pounded to 1/4 inch thick
2 large eggs
2 tbsp water
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/2 cup plain bread crumbs
2 tsp Italian seasoning
dash cayenne pepper
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 large tomatoes, diced
1/2 medium onion, minced
1 tbsp minced basil
1/4 cup dry white wine
4 tbsp extra virgin olive oil, divided.
In a medium bowl, whisk together eggs and water. Place breadcrumbs on a plate and add red pepper Flakes, Italian seasoning, cayenne pepper, salt and black pepper; stir to combine.
Heat a large skillet over medium heat; add olive oil. Take each cutlet, dip in egg wash, then into breadcrumb mixture, then into the skillet. Cook 2-3 minutes on each side. Remove to a plate and cover with foil to keep warm. Discard remaining breadcrumb mixture and egg wash.
Add remaining 2 tbsp olive oil to pan, then add minced garlic and onion. Cook 3-4 minutes, or until onions are tender. Add tomatoes, basil and white wine. Stir to combine, bring to a simmer. Return pork cutlets to skillet and cook for 2 minutes more on each side or until no longer pink in the middle.
Place a cutlet on each individual plate, and spoon tomato mixture over top. Serve alongside a green vegetable, salad, and fresh bread.
2 pounds young asparagus (the more narrow, the more tender)
3 tbsp chopped chives
2 cloves garlic, minced
4 ounces Gorgonzola cheese, crumbled
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
2 ounces unsalted butter, melted
5 eggs (or 10 ounces egg substitute)
1 cup milk
1 tsp cracked black pepper
1 pinch Kosher salt
Preheat oven to 350 F. Trim asparagus of any tough, woody ends to their stems, and then steam just until tender. Sift flour, baking soda and 1/2 teaspoon salt together, then add chives, minced garlic, Gorgonzola, butter, eggs, milk, Kosher salt and pepper in a bowl and mix to combine.
Place asparagus in a greased 9 x 9 inch cake pan. Pour egg mixture over and bake for 30 to 40 minutes or until golden brown. May be served warm, room temperature or cold.
1 tbsp vegetable oil
2 medium onions, minced
2 cloves garlic, minced
1 tsp Kosher salt
2 tsp dried oregano leaves, crushed
6 cups vegetable stock
4 cups peeled sweet potatoes (cubed 1/2 inch in size) (about 1 large sweet potato will lend this much)
2 dried ancho chile peppers
1 or 2 jalapeño pepper, finely chopped (depending on your tolerance for heat)
2 cups whole corn kernels
1 tsp grated lime zest
2 tbsp freshly squeezed lime juice
2 roasted red peppers, cut into thin strips
Finely chopped cilantro
In a stock pot, heat oil over medium heat and add onions, stirring, until softened. Add garlic, salt and oregano, stir, and cook for an additional minute. Add vegetable stock and stir until well combined.
Soak the dried chile peppers in boiling water for 30 minutes, making sure they remain submerged (you may need to place a weight of some sort on top of them). Discard liquid and stems. Pat dry with a paper towel and chop coarsely. Add to soup pot, along with jalapeño pepper(s).
Add cubed sweet potatoes and stir. Cover and bring to a simmer until sweet potatoes are tender and flavours have married. This will take about 25-30 minutes.
Transfer soup to a blender and puree in several batches (as a hint, cover the top of the blender with a kitchen towel to prevent the hot soup from exploding all over!) Return to pot, add corn, lime juice and lime zest. Cover and simmer for 10 minutes or until corn is tender.
Garnish in individual bowls with strips of roasted red pepper and cilantro.
1 tsp olive oil
Non-stick cooking spray
1 large potato, diced (about 14 ounces)
1 medium onion, diced (about 6 ounces)
1 medium green pepper, diced (about 5 ounces)
5 ounces Canadian Bacon, diced
16 ounces Egg Substitute (Pasteurized Egg Whites are acceptable as well — as long as equivalent to 8 eggs)
1/2 cup grated Parmesan cheese
salt and pepper to taste
Lightly spray an oven-safe 12-inch non-stick skillet, place over medium-low heat, and add one tablespoon olive oil; tilt pan to coat. When oil begins to ripple, add potatoes and sauté for two minutes. Add onions and sauté for an addition two minutes. Turn broiler on high at this point to warm up. Add green pepper and sauté for two minutes more. Add Canadian Bacon, and sauté for one final minute. Sprinkle Parmesan cheese over top of sautéed veggies and meat. Add Egg Substitute evenly over all. Season with Kosher salt and finely ground black pepper.
Using a spatula, gently work the egg mixture through the filling, and ensure it does not stick to the sides of the pan. The eggs will begin to firm up and a crust will begin to form around the edges. This takes about 5-6 minutes. Once the crust has formed, place the pan under the broiler for 3-4 minutes, until the eggs begin to puff up and become a golden brown. Remove from broiler after browning (make sure to watch so that it doesn’t burn!), and allow to cool for a couple minutes before serving. Frittata will deflated slightly and pull away from sides of the skillet. Slice into 4 wedges for a main course, or 8 or more to use as an appetizer. Serves 4 as a main course or 8 (or more) as an appetizer.
1 medium onion, finely minced
1 tbsp celery, minced
1 large garlic clove, minced
2 tsp vegetable oil
2 tbsp all purpose flour
1 16 oz can petite diced tomatoes
1/4 tsp dried thyme
1/8 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb steamed and cleaned salad (250/350) shrimp
1 lb chorizo, diced to the same size as shrimp
1 cup fat free half and half
1 cup skim milk
16 oz Angel Hair pasta
10 oz grated Parmesan/Romano cheeses (separated)
Preheat oven to 400 degrees. Cook Angel Hair pasta; drain and set to the side.
In a medium skillet, brown chorizo and drain.
In a large pot, sauté the onion, celery and garlic in oil for about 3 minutes or until soft. Add the flour, stir, and sauté for 1 minute longer. Add the tomatoes and their liquid, thyme, cayenne and hot pepper sauce. Stir to combine, then add half and half, and skim milk. Stir to combine, then add shrimp and chorizo. Heat just to boiling, then stir 5 ounces of Parmesan/Romano cheese, and angel hair pasta. Toss to combine.
Dish out into individual oven proof serving dishes, and place 1/2 – 1 ounce of reserved grated cheese over top, and place in oven for 8-9 minutes, or until cheese has melted and top is lightly browned.
Serve with a side of green vegetables (a salad, spinach, haricots verts, or broccoli), and a piece of garlic bread.
