What follows are some of sample Slimshot recipes that can help put your metabolism in overdrive. You’ll find a bunch of great Slimshot meals that fit right in the Slimshot program.

Slimshot Breakfasts

Breakstravaganza

• Olive Oil 2 tbs.
• White onion, ½ chopped
• Garlic, 1½ tsp., minced
• Bell pepper, fresh, ¼ cup, chopped
• Mushrooms, fresh, ¼ cup, chopped
• Eggs, 8, whole
• Black pepper, 1 tsp.
• Original Herb Seasoning, 1 tsp.
• Salt, 1 tsp.

In a large skillet add oil. Sauté onion and garlic until transparent.

Add and sauté pepper and mushrooms. Sauté all until just done (cooked, but crunchy). In a mixing bowl, beat eggs until frothy. Beat in black pepper, seasoning, and salt. Pour egg mixture into skillet with sautéed vegetables. Mix ingredients gently with a large spoon until eggs are cooked. MAKES 4 SERVINGS

 

Greek Eggs

• 4 oz. fresh torn spinach leaves
• ¼ cup water
• 2 Tbsp. crumbled feta cheese
• 4 eggs
• 1 tsp. extra virgin olive oil

In a large covered saucepan, over medium heat, cook spinach and water for 4 minutes. Drain and add cheese. Set this aside. Add the olive oil to the skillet on medium heat. Add whisked eggs. Cook, lifting edges to allow the uncooked portion to flow underneath. When almost set, spoon spinach mixture over half of the omelet. Fold other half over filling; slide onto serving dish. Serve immediately. MAKES 2 SERVINGS.

If this doesn’t bring out the Greek geek in you, nothing will!

 

Frittata Madness

• 4 eggs
• 1 Tbsp. extra virgin olive oil
• ¼ cup chopped red pepper
• ½ cup chopped spinach
• ¼ cup chopped mushrooms
• 8 ounces of grated Monterey Jack cheese

Set oven on broil. Beat eggs in a bowl (unless you can figure out some other way of doing it). Heat an all metal (including handle) skillet on high heat. Add oil. Pour in eggs. Wait 15 seconds and add pepper, spinach, and mushroom. Remove from heat. Top with cheese. Place entire skillet in oven under broiler. Leave oven door slightly open. When cheese bubbles and begins to slightly brown, it’s done.

MAKES 2 SERVINGS.

Macho Quiche

• 5 eggs
• 4 slices of turkey bacon
• 8 oz. chopped frozen spinach
• 2 tbsp. extra virgin olive oil
• ¼ cup chopped onions
• ¼ cup grated Monterey jack Cheese

Set oven to 350 degrees. Thaw spinach and drain excess water ahead of time. Fry turkey bacon until crisp and set aside, leaving the dripping in the pan. Coat quiche pan with olive oil and pour out the excess into the fry pan with the turkey bacon dripping. Add in the onions and sauté until lightly brown. Set the onions aside with the bacon. Beat eggs in a mixing bowl, adding in crumbled bacon and onions. Add in spinach and cheese. Pour mixture into quiche pan and bake for 30 minutes. MAKES 6 SERVINGS

No macho man can pass this one up.

Miss Swiss Egg Casserole

• 4 eggs
• 3 slices Swiss cheese
• Nutmeg, caraway seeds, salt, and black pepper, to taste
• Olive oil, 2 tbs.
• ¼ cup cream

Preheat oven to 400 degrees. Coat a baking dish with olive oil. Line the bottom of the pan with 2 slices of cheese. Beat eggs in a separate bowl. Add seasonings. Pour mixture into baking dish. Top with remaining Swiss Cheese. Dot with olive oil. Pour on heavy cream. Sprinkle on pepper. Bake at for 15 minutes. MAKES 2 SERVINGS

This miss is quite the eye opener.

 

Crabby Tomatoes

• ½ pint container of large cherry tomatoes
• 2 Tbsp. low-fat cottage cheese
• ¼ cup finely chopped yellow onion
• ¾ tsp. lemon juice
• ¼ tsp. horseradish
• 2 clove garlic
• 4 oz. crabmeat (preferably fresh)
• 2 Tbsp. Minced celery
• 2 tsp. Finely chopped green pepper

Cut the top off each tomato. With a spoon, remove pulp and discard. Place hollowed tomatoes upside down on paper towels to drain. Place cottage cheese and garlic in food processor or an electric blender; process until smooth. In a small bowl, combine the remaining ingredients; mix in cottage cheese mixture. Spoon an equal amount of mixture into each tomato. Refrigerate about 1 hour before serving. MAKES 4 SERVINGS.

Bet you can’t eat just one of these little suckers!

Mad Caps

• 8 oz. fresh spinach
• 1 pound extra-large mushrooms
• ¼ cup finely chopped yellow onion
• 1 tsp. Extra virgin olive oil
• 1 cup dry-curd cottage cheese
• 3 Tbsp. Grated parmesan cheese
• 1 Tbsp. soy sauce
• ¼ tsp. black pepper

Preheat oven to 425⁰F. Wash the spinach in plenty of cold water to remove any grit. Remove stems. Transfer the spinach to a large pot with just the water left clinging to the leaves. Cover and cook until wilted, about 5 minutes. Drain and let cool. Squeeze out excess moisture and chop finely. Separate the stems from mushroom caps. Finely chop the stems and set aside. Place the caps (stem-side up) in an oiled baking dish. In a large skillet, sauté the onion in the oil until soft. Add chopped mushroom stems and sauté for 5 minutes. Remove from the heat and stir in the spinach, cottage cheese, Parmesan cheese, soy sauce, and pepper. Divide the mixture among the mushroom caps, mounding it. Bake for 20 minutes, or until the tops are browned. MAKES 6 SERVINGS.

This treat will prove worthy of tipping your cap.

Salmon Paté Madness

• can fresh cooked pink salmon (can use water packed can, just remember to drain it well)
• ½ cup fresh artichoke hearts (can use water packed can, just remember to drain it well)
• ½ cup cooked green beans
• ½ cup low-fat cottage cheese
• 3 Tbsp. Diced pimiento
• ¼ cup finely chopped yellow onion
• 1 clove garlic; minced
• ¼ tsp. Tabasco

Place salmon in blender (if fresh, best if done while fish is still warm). Add all other ingredients and blend well. Pour into serving bowl or mold and chill for several hours. Serve with raw vegetable sticks and slices (carrots, celery, peppers). MAKES 2 CUPS (1 tablespoon per serving).

Crazy Cubes

• 1 pound cubed chicken meat
• ¼ cup chili sauce
• ½ cup honey
• ¼ cup soy sauce
• ½ tsp. ginger
• ½ dry mustard

Combine all ingredients except chicken in a large bowl, mixing well. Add chicken, stir to make sure all chicken gets covered. Refrigerate for an hour or so. Remove chicken from refrigerator and drain. Place on a baking sheet. Bake at 375 degrees 10-15 minutes per side. Check frequently to make sure they don’t dry out. Serve with toothpicks. MAKES 6 SERVINGS

Fun cubes, and high in protein!

Slimshot Guacamole

• 4 fully ripened avocados (diced)
• Juice of 1 lemon
• Juice of 1 lime
• 2 Tbsp. extra virgin olive oil
• ½ small finely chopped red onion
• 4 cloves of finely chopped garlic
• ¼ cup finely chopped cilantro
• Salt and black pepper, to taste

Mash avocados in a large bowl until smooth. Add juices and mix well.

Add olive oil and mix well. Add onion, garlic, and cilantro and mix well.

Add salt, and pepper as desired. Best if served with cold vegetable sticks (carrot, pepper, and celery slices). MAKES 1 CUP

Classic Shrimp Cocktail

• 8 fresh Jumbo shrimp
• ½ fresh Lemon
• 1 cup chopped ice (optional)
• 8 tablespoons Cocktail Sauce

Thoroughly shell and clean each shrimp individually making sure that the dark, dorsal spine is completely removed and being sure to leave the tail portion of the shell (it will serve as a handle to pick up each shrimp individually). Rinse, drain, steam until white, and then refrigerate the shrimp. Using two martini glasses, place ½ cup of chopped ice in each. Place a shot glass in the center of each, buried in the ice, but with the rim above the top of the ice. Next, remove the shrimp from the refrigerator and place them around the edge of each martini glass with one end buried in the ice, and the tails end hanging over the edges. Fill each shot glass with cocktail sauce, drop a fresh ¼ slice of lemon on the ice of each, and serve. SERVES TWO.

Cracked Crab Cocktail

• 8 oz. fresh lump crab meat
• 2 red cabbage leaves (optional)
• ½ fresh Lemon or Lime
• ¼ cup mayonnaise
• 2 Tbsp. mustard
• 2 tsp. Dill (best if chopped fresh)

Thoroughly rinse and drain precooked crabmeat. Fill each cabbage leaf with crabmeat and place them on a plate with sliced lemon or lime on the side. Combine mayonnaise, mustard, and dill in a bowl and mix thoroughly. Spoon this sauce directly on the plate and serve. SERVES TWO.

Big Bash BBQ

• 6 pounds chicken wings
• 1 cup water
• ½ cup extra virgin olive oil
• ½ cup cider vinegar
• 2 Tbsp. chili powder
• ½ cup cayenne pepper
• Salt and pepper, to taste
• 2 Tbsp. tomato paste
• 1 tsp. honey
• ½ cup water

Make dipping sauce as follows: Mix water, olive oil, vinegar, honey, tomato paste, chili powder, cayenne pepper, and water in a saucepan. Bring to a boil. Reduce slightly. Continue boiling 5 minutes, then set aside. Chop tips from chicken wings. Sprinkle lightly with salt and pepper and cover. Bring coals of a covered grill to medium-high heat. Arrange wings on grill.  Cover and smoke. Turn wings and rearrange frequently to prevent burning. Cook until wings seem a bit dry (1-1 ½ hours). Remove wings from grill with tongs and immediately dip then into dipping sauce and place onto serving platter. SERVES 10

These wings will leave ‘em singin.

Devil With Some Capers On

• 6 eggs
• ¼ cup salmon (cooked, drained, and boned)
• ¼ cup low fat cream cheese (softened)
• Garlic powder, curry powder, salt, and pepper, to taste
• 12 Capers
• 2 large black or green olives

Hard boil the eggs and cool completely. Peel and slice the eggs in halves.

Set whites aside. Place egg yolks in a separate bowl. In the bowl, mash the yolks with a fork. Add salmon, cream cheese, garlic powder, curry, salt, and pepper. Beat the mixture until smooth. Stuff mixture into the egg white halves. Garnish with capers and olive slices. MAKES 6 SERVINGS

The guilt just keeps on giving! 

Slimshot Soups

Big Bang Broccoli Soup

• 1 pound chopped broccoli
• 3 cans chicken broth
• 1 yellow medium onion; quartered
• ¼ tsp. ground black pepper
• ¾ cup low fat milk

In a large saucepan, over medium-high heat, place chicken broth, broccoli, onion, and pepper. Cook until boiling, reduce heat, cover and simmer for 45 minutes. Once complete, allow the mixture to cool to room temperature. Put mixture into blender and blend thoroughly. Place in large mixing bowl, add milk, stir, and refrigerate. Soup may be heated when ready to serve, or it can be served cold as a refreshing summer soup. MAKES 5 SERVINGS (1 cup per serving).

Great for heating you up when your teeth are chattering, but also great for getting a much needed bone chill in the heat of summer.

Tomato Tough Guy

• 2 drained cans of tomatoes
• 1 Tbsp. Extra virgin olive oil
• 1 small chopped yellow onion
• 6 cloves garlic
• 1 tsp. Italian seasoning
• ½ tsp. coarsely ground black pepper
• 1 can chicken broth
• 2 Tbsp. fresh basil; chopped (or 2 tsp. dried)

Preheat oven to 425⁰F. In a skillet, sauté onion and garlic in olive oil until onion is lightly browned. Transfer onion, and garlic into a baking dish and add tomatoes, Italian seasoning and pepper. Bake for 40 minutes, stirring occasionally. In blender, blend vegetables until smooth. Place mixture in 3-quart saucepan; stir in broth. Over high heat, heat to a boil; reduce heat. Simmer for 10 minutes. Stir in basil. MAKES 4 SERVINGS.

Chow Hound Chowder

• ½ cup white wine (preferably a dry chardonnay, but any white will do)
• 1 bottle clam juice
• 1 cup low fat half-and-half
• 1 pound white fish cut into 1” cubes
• 3 Tbsp. extra virgin olive oil
• ½ cup diced scallions
• 1diced medium carrot
• ½ cup diced cauliflower
• ½ diced medium yellow onion
• ¼ tsp. rosemary
• ¼ tsp. thyme
• 2 tsp. dried parsley
• 1 tsp. salt
• ¼ tsp. black pepper

In a skillet over medium-high heat, cook the carrot, cauliflower and onion until the onion begins to turn clear. In this order, add the clam juice, the wine, the half and half, and the seasonings. Cover, bring to a boil, reduce heat, and simmer for 10 minutes. Add the fish and remaining ingredients bring to a boil, reduce heat, and let simmer 5 minutes. Remove from heat and let set 10 minutes before serving.

SERVES 4

A hearty, filling, high protein soup.

Lycopene Love

• 14 ounce can of chopped tomatoes
• ¼ cup extra virgin olive oil
• 1 thinly sliced medium yellow onion
• 1 crushed clove of garlic
• 3 cans beef broth or bouillon
• ¼ cup chopped parsley
• 1 tsp. dried basil
• ½ tsp. black pepper

In a large saucepan, heat olive oil. Sauté onion, garlic, and tomatoes. Add beef bouillon or broth, parsley, black pepper, and basil. Simmer for 30 minutes.

SERVES 4

Try this cancer-fighting lycopene cocktail to boost your health.

Simple Soup Slurry

• 2 cans condensed chicken broth
• 1½ cups water
• 4 eggs
• ¼ cup lemon juice
• 1 sliced lemon for garnish
• ½ tsp. ground black pepper

In a saucepan, mix chicken broth, pepper, and water, then heat to boiling. Reduce heat to very low. In a separate bowl, beat eggs until foamy. Beat in lemon juice. Whisking constantly, slowly add a little hot broth to egg and lemon mixture. Pour egg-and-lemon mixture into pan of broth, and cool over low heat, stirring constantly until thickened. Pour into serving bowls and garnish with lemon slices. SERVES 6

Creamed Shrooms

• 1½ cup chicken stock or broth
• 1 Tbsp. extra virgin olive oil
• 1 cup low fat cream
• 1 pound chopped fresh mushrooms
• 2 Tbsp. minced onion
• ¼ tsp. dried thyme
• 1 tsp. salt
• 1 tsp. black pepper
• ½ bay leaf

In a heavy saucepan, heat olive oil. Sauté onion. Add mushrooms, thyme, and bay leaf. Sauté until mushrooms release their liquid. Add salt, pepper, and chicken stock. Simmer for 10 minutes. Add cream. Simmer 2 minutes more. Adjust seasonings to taste and serve warm. SERVES 4

Strictly for the mushroom fan.

High Protein Body-Burn Salad

• 1 can tuna or chicken drained well
• 2 eggs
• 5 chopped dill pickle slices
• 1 large sliced tomato
• ½ tsp. garlic powder
• 2 tsp. dried, minced onions
• 1 Tbsp. low fat mayonnaise
• 1 Tbsp. Dijon mustard

Hard boil the eggs; cool, peel, chop and put into a mixing bowl. Add tuna or chicken, pickles, garlic powder, onion, mayonnaise, and mustard. Best served on top of tomato slices. MAKES 2 SERVINGS

Caesar Teaser

• 2 cups Romaine lettuce
• 6 oz. chicken breast grilled and cubed (about 1 whole breast)
• 2 Tbsp. Caesar salad dressing
• 1 Tbsp. sesame seeds
• salt and pepper, to taste

Toss lettuce with salad dressing. Place chicken on top. Sprinkle sesame seeds over the top and serve. Add salt and pepper, to taste. MAKES 1 SERVING

Orange Greens

• 4 cups mixed salad greens (Boston and Romaine lettuce, and spinach)
• ¼ cup red cabbage
• ½ cup cucumbers; peeled and sliced
• ½ cup celery; sliced
• ½ cup mushrooms; sliced
• 3 Tbsp. orange Juice

Mix all the vegetables and orange juice together. Although just about any dressing is great, I suggest serving this particular salad with balsamic vinegar and extra virgin olive oil dressing. MAKES 4 SERVINGS.

Super satisfying as a starter.

Chef’s Power Hour

• 1 cup iceberg lettuce,
• 1 cup loose leaf lettuce
• 1 sliced hard-boiled egg
• ¼ cup shredded carrots
• ¼ cup chopped green onion
• ¼ cup peeled and sliced cucumber
• ½ tomato cut in wedges
• 1 oz. shredded or cubed beef
• 1 oz. shredded hard cheese
• Dressing, your favorite, low-carbohydrate
• Pepper, fresh-ground
• 1 pinch Kosher salt

Wash and tear iceberg lettuce and leaf lettuce. Add egg, carrots, green onion, cucumber, tomato, beef, cheese, and salt. Top with your favorite dressing and fresh-ground pepper. MAKES 1 SERVING

Fits the bill for the classic power lunch.

Ahh Nuts!

• ¼ cup Dijon mustard
• ¼ cup honey
• ¼ cup lime juice
• 1 Tbsp. balsamic vinegar
• 2 Tbsp. dried black currents (or raisins)
• 3 cups torn Romaine lettuce
• 3 cups torn spinach
• 1 thinly sliced medium sized red onion
• 1 thinly sliced cucumber
• 1/3 cup shelled pecans; broken up into pieces and toasted

On a large serving platter, layer lettuce leaves, spinach, onion slices, and cucumber slices. For dressing, combine mustard, honey, lime juice, and vinegar; chill until serving time. To serve, sprinkle with pecans and currents, followed by drizzling over with the salad dressing. MAKES 6 SERVINGS.

Mussel Salad

• ½ pound asparagus spears
• ½ cup shallots
• 2 Tbsp. Extra virgin olive oil
• 1 Tbsp. Cider vinegar
• 10 scrubbed clams in their shells
• 14 scrubbed and debearded mussels in their shells
• 3 Tbsp. Minced sweet red and yellow peppers
• 2 Tbsp. Minced parsley; minced
• 1 thinly sliced yellow pepper
• 1 thinly sliced green pepper

In a large pot of boiling water, blanch the asparagus for 2 minutes. Drain and set aside. In a 4-quart pot, sauté the shallots in the oil for 4 minutes. Add the stock and vinegar; heat to boiling. Add the clams; cover and cool for 1 minute. Add the mussels; cover and cook for 3-5 minutes, or until all the shells open. Remove and discard the shells; also discard any unopened shells. Place the clams and mussels in a large bowl. Sprinkle with red peppers and parsley. Pour the cooking liquid over the shellfish, being careful not to transfer any sediment or sand from the very bottom of the pot. Divide the asparagus, yellow peppers, and red peppers among individual dinner plates. Spoon on the shellfish mixture. Serve warm or at room temperature. MAKES 4 SERVINGS.

You want muscles? You got ‘em!
Hyper-Thermogenic Egg Salad

• 8 Eggs
• 3 large chopped black or green olives
• 1 tsp. Minced onion
• ¼ tsp. garlic powder
• 1 tbsp. relish
• 2 tbsp. low fat mayonnaise
• 1 tbsp. Dijon mustard
• ½ tsp. cayenne pepper
• 1 pinch of ground black pepper

Hard boil eggs and cool quickly under running water. Peel and chop the eggs.

Add remaining ingredients and mix well. MAKES 6 SERVINGS

Caution: You’ll be lit when you catch the hit!

Beef Dishes

Beef-Mania

• 2 pound boneless beef eye round roast
• 3 Tbsp. extra virgin olive oil
• 1 cup beef broth
• 1 cup chopped yellow onion
• ¾ cup canned crushed tomatoes with puree (undrained)
• ¼ cup chopped carrots
• ¼ cup chopped celery
• ¼ cup chopped turnip
• 2 Tbsp. chopped fresh parsley
• ¼ tsp. dried thyme
• 4 black peppercorns
• 1 Bay leaf

Place a large saucepan over medium-high heat until hot. Add olive oil. Add roast, thoroughly searing the roast on all sides. Add beef broth followed by all other ingredients except the peppercorns and bay leaf. Bring to a boil. Reduce heat to a low simmer. Add peppercorns and bay leaf. Cover and stew for 3½ hours. Remove roast from pan and slice. Place roast on a serving platter. Set platter aside and cover to keep warm. Reheat saucepan to medium high and cook remaining mix uncovered for an additional 10 minutes. Discard peppercorns and bay leaf. Spoon mixture over the beef. MAKES 4 SERVINGS.

Steak and Shrooms

• 4 Rib eye steaks (~8 oz. each and 1”-1½“ thick)
• ¼ cup extra virgin olive oil
• 6 cups assorted mushrooms (shiitakes, chanterelles, black trumpets)
• 2 cups sliced yellow onions
• 1 clove fresh, crushed garlic

Heat a skillet on high heat. Add olive oil when pan is hot. Add steaks and sear for 3-4 minutes on the first side and 2 minutes on the second side. Add the mushrooms, onions, garlic, and sauté for 1 minute. Cover the skillet and cook for 1 minute. Remove the skillet from the heat. Cover the steaks with the mushrooms, onions, and their juices to serve. SERVES 4

If you love shrooms, you’ve never tasted it so good!

Roast to Boast

• 3 pound beef roast
• Water, 2 cups
• 2 Tbsp. extra virgin olive oil
• ½ cup chopped yellow onion
• 1 medium chopped carrot
• 2 stalks chopped celery
• 1 clove crushed garlic
• 2 tsp. Kosher salt
• ½ tsp. pepper
• ½ cup red wine (preferably cabernet, but any burgundy will do)
• ½ tsp. thyme
• ¼ cup nutmeg

In a roasting pot, sear all sides of the roast on high heat in the olive oil. Add remaining ingredients, cover, and bring to a boil. Reduce heat to to simmer and cook about 4 hours. SERVES 6

Stripper Beef

• 2 pounds thinly sliced strip steak
• 4 Tbsp. lime juice
• 1 tsp. honey
• ½ cup ketchup
• ½ cup water
• 2 beef bouillon cubes
• 2 tsp. garlic powder
• 2 tbsp. extra virgin olive oil
• ½ sliced small yellow onion

Mix the lime juice and honey in a bowl and set aside. Place the steak, ketchup, water, and bouillon cubes in a pan; cover and bring to a boil. Reduce heat and let simmer 30 minutes. Remove the meat from the liquid and let cool to room temperature. Reserve the liquid for soups. Let the meat set at least an hour. Add the garlic powder and lime juice mixture to the meat and let marinate at least a half hour (preferably overnight) refrigerated.  When ready to begin serving, heat the oil in a skillet over high heat. Add the meat, reduce the heat to medium high, and cook until the meat begins to crisp. Remove the meat to a platter reserving as much oil in the skillet as possible. Add the onions to the skillet and cook until slightly browned. Top the meat with the onion and serve. SERVES 4

Hey, it’s not what you think!
Teriyaki Tenders

• 2 pounds beef tenderloin
• ½ cup teriyaki sauce
• 2 Tbsp. extra virgin olive oil
• 1 clove minced garlic

Preheat oven to 500 degrees. Place oil in baking dish. Evenly spread garlic on beef. Place loin in baking dish, cover with teriyaki sauce, and place uncovered in hot oven. Wait 5 minutes and turn oven off immediately. Do not open oven door for 4 hours. The residual heat from the oven will cook the loin to perfection without drying it out. Slice and serve. SERVES 6

London Protein Broil

• 1 pound London broil
• 1 2 cloves minced garlic
• Olive oil, 3 tbsp.
• 1 tsp. Italian seasoning

Preheat broiler, mix garlic, olive oil, and Italian seasoning. Place London broil on rack. Pierce steak with fork several times. Spread ½ herbed oil mixture on first side. Broil first side for 7 minutes (more or less depending on desired doneness). Remove from broiler. Flip steak over on rack. Pierce second side of steak several times with a fork. Spread remainder of herbed oil mixture on second side. Broil 6 minutes (more or less depending on desired doneness). SERVES 2

Super for getting your protein fix.

Bits-o-Beef

• ½ pound of steak cut into 1” cubes
• 12 whole mushrooms
• 4 small yellow onions
• 4 small bell peppers
• Olive oil, for brushing
• Salt and Black pepper, to taste

Tenderize and season the cubes of steak. Wash mushrooms. Peel and quarter onions. Cut peppers into 1” squares. On 4 or 5 wooden or metal skewers, arrange meat, pepper, onion, and mushroom in repeating pattern until skewer is full. Brush all with olive oil. Sprinkle with ground black pepper. Grill over medium-to red-hot coals for 4 minutes a side or until done. SERVES 2

Caution: don’t eat the skewers, no matter how good they taste.

Cheddar Chili Beef

• 3 oz. ground beef
• 1 chopped jalapeno pepper
• Chili powder, salt, and pepper to taste
• 1 oz. sliced pepper cheese

Mix beef, jalapeno, chili powder, salt, and pepper. Form into a burger. Fry or grill to desired doneness. Melt cheese on top before removing from heat. SERVES 1

Lamb and Veal Dishes

Chop Mania

• 10 lamb chops
• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 tsp. Kosher salt
• 2 minced cloves garlic

Place lamb chops into a large, shallow container. Combine vinegar, oil, thyme, rosemary, salt, and garlic and pour over the chops. Marinate in the refrigerator for 1 hour on each side. Best if medium-rare, but grill (or broil) chops to desired degree. SERVES 5

Basic Baba Burgers

• 1 lbs. ground lamb
• 1 tbs. finely chopped parsley
• 1 tbs. finely chopped yellow onion
• 1 chopped clove garlic
• Salt and pepper, to taste

Mix all ingredients. Form into 4 patties. Grill 4-5 minutes each side and serve.

SERVES 4

Tired of beef? This one’s a super break.

Squeal about the Veal

• 4 veal cutlets
• 5 slices Swiss cheese
• 1 cup turkey sausage (fried and chopped)
• 1 beaten egg
• ¼ cup grated parmesan cheese
• 4 Tbsp. extra virgin olive oil
• ¼ cup dry white wine
• ½ tsp. salt
• String

Preheat oven to 350 degrees. Wash veal cutlets and pound flat. Season with salt to taste. Top cutlets evenly with turkey sausage and Swiss cheese (one slice each). Roll up and tie with string (expect them to be overstuffed). Dip rolls in well-beaten egg. Roll in Parmesan cheese. Sauté veal rolls in olive oil until brown all around. Place in an ovenproof dish. Pour on remaining liquid and bits from pan. Add white wine. Top with 2 slices of Swiss cheese. Bake at 350 degrees for 30 minutes. Remove strings and serve. SERVES 4

Veal Kabobsv
¨    2 lbs. veal cut into 1” cubes

• 3 Tbsp. extra virgin olive oil
• 5 Tbsp. lemon juice
• 1 Tbsp. dry minced onion
• 1 sliced zucchini
• ½ lbs. mushrooms
• Salt and pepper, to taste

Put veal cubes into a large bowl. Combine olive oil, lemon juice, onion, salt and pepper. Pour the mixture over the veal, and marinate in the refrigerator for several hours, turning as needed. Slice zucchini. Drain veal and place on skewer, alternating with mushrooms and zucchini. Broil 15 minutes or to desired doneness, turning several times. SERVES 5

Chicken Dishes

Southern Chicken

• 4 chicken split breasts (with skin and bones)
• ½ cup chicken broth
• 3 Tbsp. chili powder
• 2 tsp. Ground cumin
• ½ tsp. Kosher salt
• ¼ tsp. Ground red pepper
• 3 tsp. olive oil
• 1 Tbsp. cider vinegar
• ¾ cup diced tomatoes

In a cup, mix the chili powder, cumin, salt, and red pepper. Rub the chicken with this mixture. In a large non-stick skillet over medium-high heat, add the olive oil. Add the chicken skin side down and sear for 3 minutes. Add the broth, tomatoes, vinegar, and any remaining spice mixture to the skillet. Increase the heat to high and bring to a boil, stirring to get up the browned bits from the bottom of the skillet. Reduce heat to medium and simmer covered for 20 minutes. MAKES 4 SERVINGS.

This one should spice up your life.

Sherry Chicken

• 2 whole boneless chicken breasts; split
• ½ cup dry sherry
• ¾ cup water
• 1 tsp. dried basil leaves
• ½ tsp. garlic powder
• 2 Tbsp. extra virgin olive oil
• 1cup chicken broth
• 2 Tbsp. fresh chopped parsley
• 1 Tbsp. lemon juice
• 2 cups thinly sliced mushrooms

Pound chicken breasts to 1/4-inch thickness. In a 10-inch skillet, over medium high heat, sear chicken on both sides in 2Tbsp. olive oil. Reduce heat to medium and add sherry, water, basil, garlic powder, parsley, lemon juice, and mushrooms directly into the skillet. Heat until mixture thickens and begins to boil. When the mushrooms are tender, the dish is done. MAKES 4 SERVINGS.

A Bruschetta You Gotta Getta

• 4 chicken breasts
• 1 tsp. garlic powder
• 2 Tbsp. extra virgin olive oil
• 1 jar of sliced, drained mushrooms
• 5 cloves garlic
• ½ cup chopped red onion
• ½ cup basil
• 3 medium plum tomatoes, seeded, chopped
• 4 tsp. balsamic vinegar
• ¼ cup parmesan cheese
• salt and pepper, to taste

Coat broiler pan with olive oil. Sprinkle chicken with garlic powder, salt, and pepper. Place on sprayed broiler pan. Broil 4 to 6 inches from heat 6 to 8 minutes each side or until fork-tender and juices run clear. Sauté mushrooms, garlic and salt in the olive oil until garlic is tender. Add onion, basil, tomatoes, vinegar, and pepper. Cook 30 to 45 seconds or until thoroughly heated. Arrange chicken on individual plates. Sprinkle with half the cheese. Top each serving with mushroom mixture. Sprinkle with remaining cheese. SERVES 4

Perfect before the opera.

Fuggetaboutit Chicken

• 4 chicken breasts
• 2 cups Italian dressing
• 4 cups spinach
• 1 cup roasted red peppers
• 1 cup shredded mozzarella cheese

Pound chicken breasts until they are thin and even in thickness. Pour enough Italian dressing in a casserole dish to cover the bottom. Place the chicken in the dish. Pour additional Italian dressing over the top. Marinate for at least half an hour and no more than 24 hours. Cover chicken and dressing with spinach and roasted red peppers. Sprinkle the top with mozzarella cheese. Bake 325 degrees for ½ hour, or until juices run clear when cut with a knife. MAKES 4 SERVINGS

Fuggetaboutit! The dish is unbelievable!

Dressed Chickens

• 4 chicken breasts
• Vegetable dip (any flavor will do)
• ¼ cup extra virgin olive oil

Place chicken breasts between 2 sheets plastic wrap, and pound with a meat mallet, to flatten slightly. Spread vegetable dip on the length of breast. Roll chicken breasts like a jellyroll, use a toothpick to hold them together, and place in a casserole dish. Drizzle with olive oil. Bake at 325 degrees for ½ hour, or until cooked. MAKES 4 SERVINGS

Gone to Tarragon

• 2 pounds chicken breast cut into ½” cubes
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. ginger
• ½ tsp. tarragon
• 4 Tbsp. lime juice
• ½ cup white wine
• 2 Tbsp. olive oil
• ½ cup canned chicken stock
• ¼ cup tomato sauce

Mix the seasonings, lime juice, and wine. Marinate the chicken in the mixture for at least an hour if possible. Fry the chicken in the oil over medium-high heat for about 10 minutes. Add the remaining ingredients. Cover and bring to a boil.

Reduce heat and let simmer 45 minutes. Let set 5 minutes before serving.

MAKES 4 SERVINGS

Takes you someplace else!

Worth the Worcestershire

• 2 pounds chicken breast cut into ½ inch cubes.
• 2 Tbsp. extra virgin olive oil
• 1 chopped medium onion
• 2 tsp. garlic powder
• 6 Tbsp. Worcestershire sauce
• 1 Tbsp. lemon juice
• ¼ cup red wine (any burgundy)
• 1 pinch ground black pepper

Add olive oil to frying pan and fry chicken over medium high heat until the chicken begins to brown. Add the onions and cook until the onions become clear. Add the remaining ingredients, cover, and bring to a boil. Reduce heat and simmer 45 minutes. Let set 5 minutes before serving. MAKES 4 SERVINGS

Does anyone really know how to say “Worcestershire”?

M.A.D. Gobbler

• 2 chicken breasts
• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. red wine vinegar
• Rosemary, thyme, paprika, cinnamon, salt, and black pepper, to taste.

Coat broiler pan with olive oil. Wash and season chicken breasts. In a bowl, mix remaining ingredients. Place chicken breasts in the broiler pan, bone-side down. Broil 6 inches from the heat for 20 minutes. Turn breasts over and brush with the marinade. Broil 10 more minutes. Brush with marinade again.

Broil 5 more minutes. MAKES 4 SERVINGS

Mustard Plucker Clucker

• 4 chicken breasts
• ¼ cup Dijon mustard
• ¼ cup old-style mustard with seeds
• ¼ cup hot German mustard
• ¼ cup white wine vinegar
• ¼ cup extra virgin olive oil
• 1 Tbsp. honey
• Juice from ½ lemon
• 1 sliced shallot
• salt and pepper, to taste

Wash chicken breasts and pat dry. In a separate bowl, mix the three types of mustard, vinegar, olive oil, honey, lemon juice, and shallot. Add pepper to taste. Marinate chicken breasts at least 3 hours in the refrigerator before grilling. Grill over medium-hot to red-hot coals for 6-7 minutes per side. Warm the remaining marinade to serve as sauce over chicken. MAKES 4 SERVINGS

Pucker up, this one smacks you back!

French Onion Hen

• 1 medium roasting hen
• 2 Tbsp. extra virgin olive oil
• 2 tsp. salt
• 2 tsp. pepper
• 1 packet dried onion soup mix
• 1 quartered medium yellow onion
• 2 Tbsp. paprika

Cover roasting pan with olive oil. Wash and drain hen. Brush remaining olive oil onto hen and into cavity. Sprinkle dry onion soup mix over entire bird. Place onion quarters into cavity. Sprinkle hen with paprika. Place in roasting pan. Cover with foil and bake 400 degrees for 45 minutes. Uncover and bake another 15 minutes or until skin is crisp. SERVES 2

French Onion Flyer

• 2 chicken breasts
• ½ tsp. Kosher salt
• 1 pinch ground black pepper
• 1 can concentrated French onion soup

Preheat oven to 400 degrees. Wash chicken breasts and pat dry. Sprinkle with salt and pepper. Arrange in baking dish. Pour onion soup over chicken breasts. Cover with foil. Bake at 400 degrees for 30 to 35 minutes. Uncover and bake another 10 minutes, until skin is brown. SERVES 4

A modification of the French Onion Hen.

The Skinny on Vinnie

• 2 large chicken breasts cut into thin strips about 3” long
• 3 Tbsp. extra virgin olive oil
• 2 minced cloves garlic
• 1 cup frozen, thawed Italian green beans
• ½ chopped red bell pepper
• ½ tsp. salt
• 2 quartered tomatoes,
• 4 mashed anchovies,
• 2 Tbsp. diced pimiento,
• 1 Tbsp. capers
• 2 tbsp. lemon juice

Heat olive oil in a wok or large skillet. Sauté garlic in the olive oil.  Add chicken breasts, green beans, red pepper, and salt. Stir-fry for about 3 minutes.

Add tomatoes, anchovies, pimiento, capers and stir-fry for about 1 minute.

Sprinkle with lemon juice. Turn onto platter and serve. MAKES 4 SERVINGS

Hot Chick
¨    1 cut up whole chicken

• 1 tsp. seasoned salt
• ½ tsp. hot Tabasco sauce
• ½ tsp. paprika
• 1 pinch ground black pepper
• 2 Tbsp. lime juice
• 2 Tbsp. extra virgin olive oil

Preheat oven to 350 degrees. Wash and dry chicken and place in a baking dish.

Combine remaining ingredients in a bowl. Pour mixture over chicken. Marinate in refrigerator at least 2 hours. Bring to room temperature before cooking. Bake at 350 degrees for 1 hour, turning once and basting every 10 minutes. SERVES 6

Bouillon Chicken

• 12 oz. cooked chicken breast
• 2 Tbsp. extra virgin olive oil
• 1¼ lbs. broccoli
• 1 cup crème fraiche
• 1½ tsp., instant chicken bouillon granules
• ¼ cup grated parmesan cheese,
• Nutmeg, paprika, and pepper, to taste

Preheat oven to 350 degrees. Steam broccoli flowerets until crisp/tender. Drain and reserve juices. Coat baking dish with olive oil. Arrange broccoli in baking dish. Slice chicken breast thinly and set aside. In saucepan, heat reserved broccoli juice plus water if needed. Stir in crème fraiche, nutmeg, pepper and chicken bouillon granules. Stir until thickened. Pour half the sauce over the broccoli. Layer sliced chicken on top. Pour remaining sauce over chicken. Sprinkle with Parmesan cheese. Garnish with paprika. Bake covered at 350 degrees until bubbly, about 25 minutes. SERVES 4

Kabob Chick

• ½ lbs. chicken cut into 1” cubes
• 10 medium size mushrooms
• 4 small yellow onions
• 4 small bell peppers
• Extra virgin olive oil for brushing
• Black pepper, to taste

Season the cubes of chicken. Wash mushrooms. Peel and quarter onions. Cut peppers into 1” squares. On 4 or 5 wooden or metal skewers, arrange meat, pepper, onion, and mushroom in repeating pattern until the skewer is full. Brush all with olive oil. Sprinkle with ground black pepper. Grill over medium-to red-hot coals for 4 minutes a side or until done. MAKES 2 SERVINGS

Seafood Dishes

Flounder Pounder

• 6 flounder fillets (~4 ounces each)
• 2 cups chopped broccoli
• ½ cup chopped yellow onion
• ¼ cup chopped red pepper
• 1 minced clove of garlic
• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. lemon juice
• Parsley and lemon slices for garnish

Preheat Oven to 375⁰F. In a skillet, over medium heat, add olive oil and cook broccoli, red pepper, onion, and garlic until tender. Remove from heat. Generously spoon the mixture onto one end of each fillet. Roll up each fillet, encasing the stuffing. Place stuffed filets in a baking dish and bake for 20 minutes. Garnish with parsley and lemon slices. MAKES 6 SERVINGS.

Fillet-o-Flounder

• 1 lbs. flounder (fillets)
• 1 can minced and seeded green chili pepper
• 2 cloves minced garlic
• 2 Tbsp. lemon juice
• 3 Tbsp. extra virgin olive oil
• 1 Tbsp. minced parsley
• ½ tsp. black pepper

Preheat broiler. Wash fillets and pat dry. Mix green chili pepper, garlic, lemon juice, olive oil, parsley, and black pepper. Blend well. Spread mixture evenly on both sides of fillets. Marinate for 30 minutes. Broil for 10 minutes, or until flaky. MAKES 2 SERVINGS
If you’re a flounder freak, you’ll be in fish heaven.
 

Havin’ Crazy Haddock

• 2 pounds Haddock fillet (can also use any firm white fish)
• 2 Tbsp. Dijon mustard
• 2 Tbsp. plain yogurt
• 2 Tbsp. chives; snipped
• 2 Tbsp. fresh parsley; minced
• 1 Tbsp. Extra virgin olive oil

Preheat Oven to 375⁰F. Rinse the fish, pat dry and cut into ~16 equal pieces. In a cup, combine the mustard, yogurt, chives, and parsley. Rub this mixture onto all sides of the fish fillets. Refrigerate for about 30 minutes. Cover baking sheet with olive oil. Add the fish in a single layer with space between the pieces. Bake for 12 minutes. MAKES 8 SERVINGS.

Preparing this one is no haddock.

Sole Fillets

• 4 filets of Sole (6 oz. and ~¾ “ thick)
• ¼ cup extra virgin olive oil
• 1 tsp, minced garlic
• 1 tsp. black pepper

Place fish filets into a large zip-closure bag. Add olive oil, garlic, and black pepper overnight in refrigerator turning bag over occasionally. Grill over red-hot coals, 4 minutes each side. Or broil under oven broiler, 4 minutes per side. MAKES 2 SERVINGS

Kickin’ Halibut

• 8 halibut steaks
• ¾ cup thinly sliced yellow onion
• ½ cup chopped tomato
• ½ cup chopped green pepper
• ¼ cup chopped parsley
• 3 Tbsp. chopped Pimiento
• 1 cup chopped mushrooms
• ¾ cup white wine
• 2 Tbsp. lemon juice
• 1 tsp. salt
• ¼ tsp. dill weed,
• ¼ tsp. black pepper,
• Lime, wedges or slices

Preheat oven to 350. Spray a baking dish with no-stick cooking spray. Line bottom of dish with onion slices. In a separate bowl, combine tomato, green, pepper, parsley, pimiento, and mushrooms. Spread mixture over fish steaks. In a separate bowl, blend wine, lime juice, salt, dill weed, and black pepper. Pour over fish and vegetables. Bake at 350 for 30 minutes, until fish flakes with a fork. Garnish with lime wedges or slices. MAKES 8 SERVINGS

This recipe kicks halibut!

All In the Family Fillet

• 2 fish fillets (~6 oz.)
• 3 Tbsp. pesto
• 4 large slices of yellow onion
• 4 large slices of tomato
• 10 asparagus spears
• 2 Tbsp. white wine
• 2 Tbsp. grated parmesan

Tear off two sheets of aluminum foil, ~ 12” square. Place fish fillets flat, in the center of each sheet. Spread with pesto-roughly 1 tbs. Per fillet. Top with onion slices and then tomato slices. Lay asparagus spears on top. Pour white wine over the top and then sprinkle with Parmesan. Fold aluminum foil up around ingredients and seal. Bake for 20-25 minutes at 350 degrees. MAKES 2 SERVINGS

Skewer Shrimper

• 16 large shrimp, cleaned, peeled and de-veined.
• 4 small bell peppers, cut into approximately 1” squares
• 4 small yellow onions, peeled and quartered
• 16 mushrooms
• Extra virgin olive oil for brushing
• Pepper, to taste
• Salt, to taste

On 4 or 5 wooden or metal skewers, arrange shrimp, bell pepper, onion, and mushroom in repeating pattern until skewer is full. Brush all with olive oil and sprinkle with salt and pepper. Grill over medium – to red-hot coals for 4 minutes a side or until done. SERVES 4

Cajun Shrimp Rage
¨    1 lbs. medium shrimp, cleaned and peeled

• 1 tsp. ground cayenne pepper
• ½ tsp. crushed red pepper
• ½ dried thyme leaves
• 1 tsp. crushed dried basil leaves
• ½ tsp. black pepper
• ½ tsp. salt
• 4 Tbsp. extra virgin olive oil
• 2 minced cloves of garlic
• 1 tsp. Worcestershire sauce
• 2 tsp. hot sauce
• 1 diced tomato

Combine the seasonings in a small bowl. In a large skillet over high heat, combine the olive oil, garlic, hot sauce, and Worcestershire sauce. Add seasoning mixture. Add the shrimp and tomato (optional) when the butter is melted. Cook 2 minutes, stirring evenly until done. MAKES 2 SERVINGS

This Cajun will leave you ragin’!

Scallop ‘n Cheese

• ½ lbs. scallops
• 2 Tbsp. extra virgin olive oil
• ¾ cup cream
• ¼ tsp. salt
• 3 Tbsp. parmesan cheese
• ½ cup shredded mozzarella cheese

Sauté the scallops in olive oil over medium high heat until mostly cooked. Add the heavy cream and salt and reduce to medium heat. Add the Parmesan and stir. Add most of the mozzarella and stir until it thickens. Remove to a casserole dish and add the rest of the mozzarella and broil in a toaster oven or regular oven until brown and bubbly on top. MAKES 2 SERVINGS

Wicked Good Crabcakes

• 1 lbs. crabmeat

• ½ diced medium yellow onion

• 1 diced stalk of celery
• ½ medium bell pepper, diced
• 4 Tbsp. extra virgin olive oil
• 2 Tbsp. pickled jalapeno peppers, diced
• 2 tsp. Worcestershire sauce
• 2 tsp. garlic powder
• 2 tsp. dried parsley
• 1 tsp. salt
• ½ tsp. black pepper
• ¼ cup low fat mayonnaise
• Lime, quartered

Fry the onion, celery, and bell pepper over medium heat in 2 tbsp. Of olive oil until the onion begins to become glassy. Remove from heat and let cool to room temperature. Blend all ingredients. Mold into four patties and fry in 2 tbsp. Olive oil until brown on both sides. Serve
with lime. MAKES 3 SERVINGS

Vegetable Side Dishes

Quick Snow Peas

• 2 cups snow peas
• 1 chopped medium yellow onion
• 3 Tbsp. extra virgin olive oil
• 2 Tbsp. low sodium soy sauce
• Salt and pepper, to taste

Steam snow peas for 5 minutes and set aside. In a skillet, on medium-high heat, add onions and fry until golden brown. Increase heat to high, add snow peas, stir fry for ~45 seconds. Add soy sauce. Remove from heat and serve. Add salt and pepper to taste. SERVES 2

It’s a quick and personal favorite.

Classic Tomato Slices

• 3 tomatoes
• 2 basil leaves, dried crushed
• ¼ cup extra virgin olive oil
• 1 tsp. Kosher salt
• 1 tsp. ground black pepper

Slice tomatoes ¼ “ thick and arrange on a platter. Pour olive oil over tomatoes. Sprinkle basil, salt, and pepper over the tomato slices. Allow to stand for 30 minutes. SERVES 2

Simple but phenomenal adjunct.

Crazy for Cucumbers

• 2 cucumbers
• 2 white onions
• 1 tsp. Kosher salt
• 2 Tbsp. balsamic vinegar
• ¼ cup water

Peel cucumbers and onions, slice very thin, and place them into a bowl. Sprinkle with salt, toss, and cover. Set aside for 1 hour. Drain off liquid. In a separate bowl, combine vinegar, and water. Pour vinegar mixture over cucumbers and onions and refrigerate for several hours. Best if prepared 6-24 hours in advance.

SERVES 4

Ini-food

• 4 large zucchinis
• Extra virgin olive oil, to brush
• Salt, pepper, garlic powder, and parmesan cheese (a dash of each)

Clean and trim ends from zucchini and slice ~ ¼” thick, lengthwise. Brush both sides of zucchini with olive oil. Sprinkle on salt, pepper, garlic powder, and Parmesan cheese. Grill over medium-hot coals for 10 minutes, turning frequently.

Or broil under the oven broiler for 5-7 minutes per side. SERVES 4

Zucchini Bake

• 4 large zucchinis
• 2 small tomatoes
• 2 Tbsp. extra virgin olive oil
• 1 minced clove garlic
• 1 chopped medium white onion
• 2 Tbsp. dried parsley
• ½ cup shredded cheddar cheese
• Black pepper, to taste

Wash and cut zucchini into rounds. In a skillet, drizzle olive oil. Add garlic and onion and sauté until transparent. Add the zucchini and sauté about 5 minutes until tender. Peel and chop tomatoes. Add parsley to the tomatoes. Coat baking dish with olive oil. Layer tomatoes, zucchini, and cheddar cheese and repeat layers. Sprinkle top with black pepper. Bake at 350 degrees for 50 minutes

SERVES 6

Super Simple Greens

• 1 lbs. fresh green beans
• 2 Tbsp. extra virgin olive oil
• 1 small can water chestnuts, sliced
• Salt and pepper, to taste

Wash and trim ends from green beans. Steam beans 8-10 minutes (until they turn bright green). In a skillet, drizzle olive oil. Add and sauté steamed beans and water chestnuts. Season with salt and pepper to taste. MAKES 4 SERVINGS

Choppin’ Broccoli

• 10 oz. pkg coarsely chopped frozen broccoli
• 3 Tbsp. extra virgin olive
• 2 chopped cloves garlic
• ½ cup chicken broth
• 1 tsp. lemon juice
• ¼ tsp. grated lemon peel
• ¼ tsp. black pepper

In a large skillet, heat olive oil. Sauté garlic. Add broccoli. Cook about one minute, stir occasionally. Add chicken broth, lemon juice, lemon peel and pepper.

Reduce heat.  Cover and simmer for 5-7 minutes until broccoli is crisp-tender.

SERVES 4

When served a sprinkling of saffron, this dish is deceptively fancy.

Muscle Brussels

• 10 oz. pkg. frozen Brussels sprouts
• 1 thinly sliced, small yellow onion
• 1 Tbsp. extra virgin olive oil
• 1 minced clove garlic
• ¼ tsp. thyme
• ¼ tsp. oregano
• ¼ tsp. Kosher salt
• ¼ tsp. pepper

Steam Brussels sprouts and onion slices for about 10 minutes. In a saucepan, drizzle olive oil. Sauté garlic until brown. Add the steamed sprouts and onion thyme, oregano, salt and pepper. Cook, stirring occasionally, for 4-5 minutes, until vegetables are heated through. SERVES 4

Actually, a kid-favorite if you can just get them to try it!