Lettuce Wrapped Fish and Vegetables
Ingredients:
6 large lettuce
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram leaves
Salt and pepper to taste
2 tablespoons unsalted butter
Instructions:
Wilt lettuce leaves. Placing in hot water for 1 minute can do this. You will see the lettuce leaves start to droop. Be sure to drain the leaves well after removing from water. Place lettuce leaves flat. Take a small portion (enough to cover lettuce leaf) of vegetables and place in single layer in leaf leaving edges clear. Place a piece of fish on top of the vegetables. Add marjoram, salt and pepper taste. Put a small portion of butter on top. Fold leaf around vegetables and fish. Place in a large baking dish seam side down. Continue until all ingredients are used. Cover dish with aluminum foil. Place in a preheated 400 degree oven and bake for approximately 30 minutes.
Olive Parmesan Salad
Ingredients:
1 large bulb fennel, core and stems removed, fronds reserved
3 navel oranges, peeled
1/4 cup extra virgin olive oil
2 tablespoons minced shallots
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups baby spinach, stems removed, rinsed well and patted dry
20 oil-cured black olives
2 ounces Parmesan, thinly shaved with a vegetable peeler
Instructions:
Remove core and stems from fennel bulb. Keep fronds. Cut fennel into halves and slice. Next, slice oranges over a cup or bowl to preserve juice. Using the bowl with the orange juice, add shallots, oil, salt and pepper and whisk together. Add in orange segments, spinach and fennel, tossing to coat well.
Divide salad and top with olives, cheese and fennel fronds. Serve immediately.
Turkey Reubens
This Turkey Reubens recipe is good for the heart
Ingredients:
1/4 cup nonfat Thousand Island salad dressing
8 slices dark rye or pumpernickel bread
8 ounces thinly sliced low-fat, low-sodium cooked turkey or chicken
1/2 cup sauerkraut, rinsed and well drained
4 slices low-fat Swiss cheese (1 1/2 ounces)
Vegetable oil spray
Method
Spread salad dressing on 4 slices of bread. Top remaining 4 slices with meat of choice, sauerkraut and cheese. Top with dressing spread bread slices, dressing side down. Spray skillet with vegetable oil. Cook over medium heat until toasted and cheese melts, turning once. Repeat with remaining sandwiches.
Herb Turkey Scaloppine
Ingredients:
4 turkey cutlets, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
2 tablespoons herbes de Provence
Instructions:
Use a meat pounder to flatten the turkey cutlets between waxed paper sheets. Insert the herbes de Provence into turkey cutlets. Heat the oil in an skillet until it begins to smoke. Cook each side until golden brown. (approximately 8 minutes)
Kelp & Cucumbers Pickled with Soy
Kelp goes great in many pickle recipes. This recipe utilizes natural salt in kelp and fermented soy.
Ingredients:
12 in. dried kelp
1/4 cup soy sauce
1 medium cucumber
Instructions:
Rinse kelp and cut into strips 2 inches long x 1/2 inch wide. Wash cucumber and cut into 1/2 in. thick rounds. Place kelp strips in a pickle jar, pour in soy sauce, then mix in cucumber rounds. Cover and refrigerate at least 24 hours. Replenish as needed using pickling mixture 3-4 times.