From Dr. Weil
6 Servings
1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable stock
1 Tbsp extra-virgin olive oil
1 medium onion, diced
1/2 lb mushrooms (shiitake or oyster, if possible)
1 1/2 Tbsp cornstarch mixed into 1/4 cup cold water
1 Tbsp fresh dill weed, chopped, or 1 teaspoon dried
1/2 tsp paprika
Salt and black pepper to taste
1. In a covered pot over high heat, steam the cabbage in the
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1 pound fresh asparagus, preferably thin spears
2 teaspoons Dijon-style mustard
3 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced fresh parsley
2 tablespoons olive oil
Wash asparagus and trim the ends.
If stems are tough, remove the outer layer with a vegetable peeler. Drop
asparagus into boiling water and cook approximately 8 minutes or until desired
texture is reached; drain.
Measure mustard into a bowl.
Whisk in vinegar, sugar, salt, pepper, and parsley.
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1 can (10 3/4 oz) Cheddar Cheese Soup
1/2 c. skim milk
2 cs. fresh broccoli florets
2 medium carrots, sliced (about 1 cup)
1 c. fresh cauliflower florets
1/3 c. diced sweet red or green pepper, optional
1/2 c. shredded Cheddar cheese (2 oz) (optional)
1 tbsp. chopped fresh cilantro
1/2 to 1 tsp Louisiana-style hot sauce (optional)
In 2-quart saucepan, combine soup and milk.
Over medium heat, heat to boiling, stirring occasionally.
Add vegetables.
Reduce heat to low.
Cover; cook 15 minutes or until vegetables are tender, stirring occasionally.
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Makes 6 servings
Prep time: 20 minutes
Cook time: 4-5 hours
Ingredients:
nonstick cooking spray
1 1/2 cups Mozzarella cheese, shredded
1/2 cup part-skim Ricotta cheese
1/3 cup Parmesan cheese, grated
1 egg, lightly beaten
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup low-sodium, fat-free marinara sauce (plus additional for
serving)
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Tequila Turkey
Grilled tequila-marinated turkey with a zesty tomato, bell pepper,
cilantro and jalapeno relish
Cooking Method: Broil-Grill
Prep Time: 20
Cooking Time: 20-30 minutes
Makes: 5 servings (3 ounces cooked turkey each)
1 medium tomato, seeded, chopped (about 1 cup)
1/2 cup chopped yellow bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
1 jalapeno pepper, seeded, finely chopped
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Red pepper puree adds a bright and beautiful color to these fish
fillets and also helps keep them moist and flaky. When making the
sauce, be sure to cover the pan tightly so the liquid does not
boil away. If the sauce starts evaporating, add 1 to 2 tablespoons
of water.
Number of Servings: 4
Serving Size: 1 fillet plus 1/4 cup sauce
1 cup chopped onion
1 clove garlic, minced
2 tsp olive oil
2 diced red peppers
1 tsp coriander
1/4 tsp crushed red pepper flakes
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Source: Better Homes and Gardens
Makes 4 servings
Start to Finish: 25 minutes
2 Tbsp sliced almonds
1 yellow sweet pepper, cut into thin bite-size strips
1 fresh jalapeno pepper, seeded and chopped
1 Tbsp olive oil or cooking oil
4 medium tomatoes, peeled and chopped
1 to 1-1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
4 eggs
1 medium ripe avocado, seeded, peeled, and sliced (optional)
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Source: Better Homes and Gardens
Makes 12 servings
Prep: 25 minutes
Bake: 40 minutes
3/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
12 skinless, boneless chicken breast halves (about 3-3/4 lb total)
1/2 cup sliced green onions
2 Tbsp margarine or butter
2 Tbsp all-purpose flour
1 cup milk
1 10-oz pkg frozen chopped spinach, thawed and well drained
1 4-oz pkg boiled ham slices, chopped
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Source: Better Homes and Gardens
Prep: 10 min
Grill: 8 min
4 6-oz fresh or frozen halibut steaks, cut 1 inch thick
2 Tbsp margarine or butter
2 Tbsp lemon juice
1 Tbsp Dijon-style mustard
2 tsp snipped fresh basil or 1/2 tsp dried basil, crushed
1. Thaw fish, if frozen.
2. In small saucepan heat margarine or butter, lemon juice,
mustard, and basil over low heat until melted. Brush both
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Source: Better Homes and Gardens
Makes 4 servings
Prep: 15 minutes
Grill: 8 minutes
4 beef tenderloin steaks, cut 1 inch thick (about 1-1/4 lb total)
1 tsp olive oil
1/4 tsp black pepper
2 large portobello mushrooms, halved and sliced
8 green onions, cut into 1-inch pieces
1 Tbsp butter or margarine
1/3 cup reduced-sodium beef broth
2 Tbsp Madeira or port wine