Yield: 6 servings
3/4 cup all-purpose flour
3 teaspoons cornstarch
2 tablespoons garlic powder
1 teaspoon salt
1 1/4 cups cold water
2/3 cup cornmeal
2 Florida green onions, finely chopped
2 tablespoons coarse ground black pepper
2 pounds Florida alligator ( gator ) meat, cut in strips
vegetable oil for frying
Yield: 4 servings
1 1/2 pounds prime cut Florida alligator meat
1 cup tomato sauce
1/2 cup chili sauce
1/2 cup chopped snow peas
1/2 cup finely chopped red bell pepper
1/2 cup chopped yellow squash
2 teaspoons ground thyme
1 teaspoon marjoram
1 teaspoon salt
1 teaspoon hot pepper sauce
1/2 cup vinegar
2 tablespoons all-purpose flour
1/2 cup chopped green onions
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2 c. watermelon, cut in small squares
2 bananas, sliced
1 mango, sliced
1. Combine all ingredients in medium-sized mixing bowl.
2. Garnish: fresh blueberries, honey-raspberry sauce
(recipe follows)or nondairy strawberry yogurt.
Yield: 3-4 servings
Calories: 126.7, Fat: 0.8 grams, Carbohydrate: 31.7 grams,
Dietary Fiber: 2.9 grams, Protein: 1.5 grams, Sodium: 3.25
milligrams
Pa’s Sunrise Scrambles
1 12.3 oz. package extra firm tofu, well drained
1 medium red pepper, chopped
1 small onion, chopped
1 tsp. turmeric
1/2 - 1 tsp. Veg-all or Lawry’s seasoned salt
1 tsp. curry powder
1 tsp garlic powder
1 tsp. McKay’s chicken style seasoning
vegatable oil as needed
1. Sauté red pepper and onions with added seasonings.
2. Place tofu in pan and chop up into small pieces.
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Ingredients:
2 boneless skinless chicken breasts or fish fillets
2 teaspoons olive oil
1 tablespoon thinly sliced shallots
1/2 teaspoon dried thyme leaves, crushed
1 cup halved California seedless grapes
1/4 cup dry white wine
Salt and pepper
Directions:
Sprinkle chicken * or fish with salt and pepper. Heat
oil in a frying pan and brown on each side. Remove to
baking dish and bake 12 minutes at 375 degrees F.
Sauté shallots in pan drippings. Stir in 1/2 teaspoon
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Joanna Lund’s Cooking on the Go, pg. 21
1/2 c. Kraft ff mayo
2 T. reduced fat chunky peanut butter
1 6 oz can drained white tuna, flaked
1 t. dried onion flakes
8 slices reduced calorie wheat bread
1/2 c. finely shredded iceburg lettuce
In a med bowl, combine mayo and peanut butter, mix
well. Stir in tuna and onion flakes. For each
sandwich, spread 1/4 c. tuna mixture on a slice of
bread. Sprinkle 2 T lettuce over filling. Top with
another slice of bread.
(Diabetic Version)
Ingredient
1 pound asparagus, tough ends removed
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1 1/2 tablespoons lemon juice
2 teaspoons Dijon mustard
6 thin slices of red onion (about 1 ounce)
1 cup California Ripe Olives, whole, pitted
2 tablespoons grated Parmesan cheese
Directions:
1. Toss asparagus spears with 1 tablespoon olive oil
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(Diabetic Version)
Ingredient
1 pound Pork tenderloins
1/4 cup Orange juice
1/8 cup Chipotle in adobo, pureed
2 Tablespoons Chopped fresh oregano
1 Tablespoon Minced garlic
1 teaspoon Ground cumin
1/4 teaspoon Salt
1 cup Diced mango
1/2 cup California Ripe Olives, sliced
1/3 cup Diced red onion
1 Tablespoon Lime juice
1 1/2 Tablespoons Minced jalapeno peppers
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(Diabetic Version)
Ingredient
1/4 cup olive oil, divided
1 tablespoon chili powder
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon kosher salt, divided
1 pound boneless, skinless chicken breast
3 medium zucchini, sliced lengthwise, 1/4-inch thick
1 medium red onion, sliced into 1/4-inch thick rings
6 cups chopped romaine lettuce
1/4 cup queso fresco cheese OR feta cheese, crumbled
1 cup California Ripe Olives, whole, drained
3 tablespoons red wine vinegar
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(Diabetic Version)
Ingredient
3/4 cup California Ripe Olives, wedged
1/2 cup Yellow grapefruit segments
1/2 cup Red onion, sliced into thin strips
1/2 cup Peeled, seeded and diced cucumber
1/3 cup Ruby grapefruit segments
1/3 cup Orange segments
1/4 cup Tangerine segments
2 tablespoons Chopped basil
2 tablespoons Chopped cilantro
1 tablespoon Red wine vinegar
1/4 teaspoon Salt
6 ounces Crab meat
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