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Category: Dinner (Page 11 of 38)

Broccoli Soup with Garlic & Onions Recipe

Ingredients:
1 bunch broccoli
1 cup heavy cream
1 stick butter, unsalted
2 cups water
1/2 cup onion, chopped
1 clove garlic, chopped
Nutmeg
Salt
Garlic powder
Black pepper

Instructions:

Lightly saute garlic, onions with 1/2 the butter. Add broccoli and water – bring to boil.

Reduce heat and add cream and the rest of butter cook until desired texture of broccoli.


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Chicken Soup Recipe

Ingredients:
2 cups chicken stock
1 tablespoon butter (optional)
2 tablespoons olive oil (optional)
1 cup raw, chopped broccoli
1/2 cup raw, chopped cauliflower (about 1-inch pieces)
1/2 cup chopped sweet green pepper
1/2 cup chopped zucchini
Salt to taste
Freshly ground black pepper to taste
1 cup diced, skinless chicken

Instructions:

Preparation Time: 10 minutes; Cooking Time: 30 minutes

Put stock in a medium saucepan. Add optional butter and/or olive oil. Add vegetables. Add salt and freshly ground pepper. Simmer until vegetables are tender. This is a clear soup. If you want the soup to be slightly thicker, you can mash some veggies (right in the pot) with a potato masher or put half of the veggies in a blender or food processor and puree briefly, then return to soup. Add the diced chicken last. Reheat if needed. Adjust seasonings and serve.

Variation: Creamy Chicken Soup
Add 1/2 cup of heavy cream to the soup shortly before serving it. Heat through and adjust seasonings. based on a 1/4 cup serving.


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Cold Cauliflower Soup with Bacon & Fresh Dill Recipe

Ingredients:
1 1/2 cups chopped onion
7 cups cauliflower florets (about 1 1/2 lbs)
1/2 teaspoon of salt
1 tablespoon of oil or butter
1/8 teaspoon of cayenne pepper (or to taste)
3 tablespoons of chopped fresh dill (divided 2/1)
5 cups chicken stock
3/4 cup heavy whipping cream
1/4 cup water
4 slices of bacon

Instructions:

Cook bacon and chop up finely.

In a deep pot put the tbsp of butter or oil in the pan and cook the chopped onion until soft and lightly browned.

Add the cauliflower, salt, cayenne, only 2 tbs. of the dill, and the chicken stock. Bring mixture to a simmer and reduce heat. Cook until the cauliflower is tender and can be pierced with a knife.

Blend the mixture in batches in a food processor or blender and return soup to the pot with heat off.

Stir in cream and water and let cool. Move to refrigerator to chill for 3 hours, minimally.

When serving, sprinkle bacon and remaining dill on top – individually or in large serving bowl.

Servings: 4


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Celery Soup Recipe

Ingredients:
4 stalks celery
1 cup water
14oz chicken broth
1/2 cup half-and-half
1/8 teaspoon nutmeg
Dash salt
Dash white pepper

Instructions:

Put water and chicken broth in a saucepan and get it boiling. Cut the celery into 1″ pieces and put them into the water. Cook around 15 minutes or until tender.

Put half the mixture into a blender and cover, but leave the hole out of the center of the top since the mixture is hot. Blend at very low speed until relatively smooth. There will still be some chunks.

Remove first half into a bowl and blend the second half of the broth.

Put all blended material back into a saucepan and add in salt, white pepper, half-and-half and nutmeg. Heat until warm. Serve.

Serves: 4


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Bacon Cheddar Cheese Soup Recipe

Ingredients:
4 strips of bacon
1 small onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
14 ounces chicken broth
4 teaspoons sour cream (or other thickener)
2 cups half-and-half
12 ounces shredded cheddar cheese
1/2 teaspoon paprika (optional)

Instructions:

In a large saucepan over medium heat, cook bacon 6 minute, until crisp. Remove and drain on paper towels. Crumble bacon.

Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in a thickener. Add half-and-half, cheese, and paprika, stir until cheese is melted. Ladle soup into heated soup bowls. Garnish with crumbled bacon.

Carb Count: 4.25 per serving. Serves 4.


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Salmon Pepper Recipe

Ingredients:
1 large green sweet pepper
1 8 oz. package cream cheese
1/2 cup sour cream
1/2 cup thinly sliced green onions (4 to 6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon finely chopped chipotle pepper in adobe sauce
4 ounces smoked salmon, flaked, with skin and bones removed
72 english cucumber slices

Instructions:

Preheat broiler. Line a baking sheet with foil.

Cut green pepper into quarters removing stem, seeds and membranes. Place pepper quarters skin sides up, on prepared baking sheet.

Broil 4 to 5 inches from the heat for 10-15 minutes or until pepper skins are charred.

Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

Preheat oven to 350 degrees F.

In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.

Beat in sour cream until smooth. Reserve 1/4 cup of the green onions, stir in the remaining green onions, the garlic, paprika and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper. Spread mixture in a 1-quart au gratin dish.

Bake for 15 minutes or until heated through, stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with cucumber slices.

Carb per serving: 6 g. Servings: 12 (1/4 cup dip and 6 cucumber slices each).


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Grilled Shrimp in Chili Sauce Recipe

Ingredients:
16 shrimp, shells on
3 cloves garlic
2 inches fresh ginger root
2 tablespoons fresh lemon grass
3 tablespoons sweet chili sauce
4 wooden skewers

Instructions:

Soak skewers in water

Prepare the shrimp: devein and cut off legs but the shell left on. The shell will protect the delicate shrimp meat on the grill.

Grate the ginger, garlic, and lemon grass (or very finely chop). Mix them in a medium sized bowl with the sweet chili sauce.

Stir in the shrimp until well coated with marinade.

Let marinate for at least 10 minutes in the fridge.

Thread 4 shrimp onto each skewer.

Once coals are ready, place shish kebabs flat on grill. Grill 2-3 minutes for pre-cooked shrimp and about 4-5 minutes for raw.

Flip and cook another few minutes on the other side.

Carb Count: 1.5 grams per serving. Serves 4.


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Baked Red Snapper with Chipotle Butter Recipe

Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) red snapper
1 tablespoon butter, softened
1 canned chipotle chile in adobo sauce, finely minced

Instructions:

Preheat oven to 400°.

Combine cumin, paprika, salt and black pepper; sprinkle evenly over fish. Place fish on a baking sheet coated with cooking spray; bake 15 minutes or until fish flakes easily when tested with a fork.

While fish bakes, combine butter and chile. Spread butter mixture evenly over fish.

Serves 4.


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Tilapia Puttanesca Recipe

Ingredients:
1 pound fresh or frozen skinless tilapia fillets
1/8 teaspoon salt
1/2 medium red onion, cut into wedges
1 tablespoon olive oil
2 cloves-garlic, minced
1 14.5 ounce can diced tomatoes, undrained
2 teaspoons dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 cup pitted Kalamata or mixed olives
1 tablespoon capers, drained (optional)
2 tablespoons coarsely chopped fresh italian (flat-leaf)parsley

Instructions:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the salt, set aside.

In a large skillet cook onion in oil over medium heat about 8 minutes or until tender, stirring occasionally. Stir in garlic, tomatoes, oregano, and crushed red pepper. Bring to a boil. Reduce heat. simmer, uncovered for 5 minutes.

Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling. Reduce heat. Cook covered, for 6-10 minutes or until fish flakes when tested with a fork.

Remove fish to a serving platter. Simmer sauce, uncovered for 1 to 2 minutes more until thickened.

To serve, spoon sauce over fish. sprinkle with parsley.

Carbs per serving: 8 g. Servings: 4 – 4 ounce fish and about 1/2 cup sauce each.


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Roasted Vegetables with Tuna Recipe

Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, –  Jalapeno or Serrano (seeded and minced)
3 tablespoon of olive oil
1 ½ tablepoons of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3 ¼) cans of light tuna packed in oil, drained.
6 anchovy fillets

Instructions:

Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.

Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad.

Put the vegetables in a serving bowl and stir in the chile.

Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently.

Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.

Carb Count: 10 carbs per serving. Serves 4.


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Page 11 of 38

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