Garlic Steak Stir-Fry

3 servings

Ingredients:
1 lb lean steak, sliced into stir-fry pieces
1-2 tbs Home-Made Chinese Spice (depending on taste preferences)
24 oz broccoli, green onions, mushrooms, cabbage
4 T Olive Oil
1/4 c Bragg’s Aminos (Sodium Free Soy Sauce)

Directions:
Combine spices, 2 T olive oil, and Bragg’s Aminos in a zipper food storage bag.  Put sliced steak into bag and gently squeeze to thoroughly cover each piece of steak. Marinate in fridge for at least an hour – mine marinates during the workday.

Heat large pan over medium-high heat.  Put 2 T olive oil in pan.  Begin to sear steak pieces in pan – but only till a little bit done.  Put the vegetable mixture in the pan and pour remaining marinade (from zipper bag) into pan.  Stir to even out mixture and cover with a lid so the vegetables will steam.

When vegetables are cooked, but crisp, remove lid and stir all ingredients to ensure that it is evenly cooked.  Serve warm.

Serve over rice if desired.

Home-made Fajita Seasoning

Mix these ingredients to create a useful, salt-free, no carb Fajita Seasoning to have on hand to sprinkle on Fajita ingredients, or in greek yogurt or sour cream for a zesty dip! I store mine in an old cleaned out spice bottle

Ingredients:
1 T Cumin
1 T Cayenne Pepper
1 T Garlic Powder
4 T Paprika
2 T Mrs. Dash Table Blend
4 T Chili Powder
2 T Onion Powder

Shrimp Fajitas

Ingredients:
8-12 oz raw shrimp without shells and tails
16 oz mixture of sliced green peppers, green onions, mushrooms, squash, zucchinni
Home-Made Fajita Seasoning
2 T Olive Oil

Directions:
Heat a large pan to medium-high heat.  Put Olive Oil in pan to heat thoroughly.  Tilt pan to spread Olive Oil all over pan.  Saute vegetable mixture in pan.  While vegetables are still crisp, add shrimp and Home-Made Fajita Seasoning.  Cook until shrimp are cooked all the way.

Serve with tortillas, shredded cheese, sour cream, guacamole, and salsa if desired.

Roasted Spaghetti Squash

This is my favorite alternative to pasta – and is such a treat in the cooler months!
Preheat Oven to 400 degrees

Directions:
Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 1-2 tablespoons of the oil and season generously (based on the size of the squas) with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.

Garnish with parmesan cheese, sauce, or anything else to make it go with your meal.

Chicken Parmesan Meatballs

Ingredients:
1 lb. Ground Chicken
1/2 Cup Home-made Tomato Sauce – Divided
1/4 Cup Parmesan – Grated
3 T Italian Flat Leaf Parsley – Chopped
1 T Garlic – Minced
1/2 t Mrs. Dash Italian Seasoning
1/2 t Onion Powder
1/2 t Garlic Powder
1/4 t Black Pepper
3 String Cheese – cut into 12 equal pieces

Directions:
Preheat oven to 350°

In a large mixing bowl, combine ground chicken, 2 T tomato sauce, parmesan cheese, parsley, garlic, Italian seasoning, onion powder, garlic powder, and black pepper.

Form into 12 equal meatballs.  Bake for 25 minutes, on middle rack in an 8 x 11 baking dish.

Remove from oven, spoon remaining tomato sauce over top of each meatball and top with string cheese.

Broil on top rack until cheese is melted and golden brown – About 2-3 minutes.

Notes:
For the Home-Made Tomato Sauce:  cook down tomatoes, basil, and garlic in the crock pot and blend it with a hand blender.

I discovered the original recipe on this awesome website!

Roasted Zucchini or Squash

2 servings

Ingredients:
1 lb Zucchini or Squash
2 T Olive Oil
Salt, Pepper, Seasoning of Choice

Directions:
Preheat oven to 400 degrees.

Slice Zucchini/Squash into pieces 1/2 inch thick or thinner.  Toss with olive oil and seasonings.

Line a baking sheet with foil, and arrange slices into a single layer.

Bake at 400 for 10 minutes.  Carefully remove from oven and turn over slices.  Replace in oven for additional 10 minutes.  Adjust cooking times to get squash to desired done-ness.

Roasted Balsamic-Garlic Crusted Pork Chops

4 servings

Ingredients:

2 garlic cloves, finely minced
2 T balsamic vinegar
1 t coarse salt
1/4 t fresh ground pepper
1 T olive oil
4 pork chops
1 T canola oil

Directions:
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.  Rub the paste all over pork.  Marinate overnight.

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy, oven-proof saute pan over medium-high heat.  Add pork chops, and brown, about 2 1/2 minutes each side.  Transfer pan to oven.

Roast pork chops, turning once, until the internal temperature is 160 degrees, about 10 minutes.

This was adapted from this recipe.

Salmon Patties

2 Servings

Ingredients:
8-12 oz canned boneless, skinless salmon
2 eggs
1/4 c shredded parmesan cheese
1 stalk of celery
2 green onions
Mrs. Dash Table Blend
Mrs. Dash Lemon Pepper
2 T Olive Oil

Optional:
Mayo and Tarter sauce (1 T each/or to taste)

Directions:
Drain salmon.  Lightly scramble eggs.  Dice celery and green onions.  Mix all ingredients together in a bowl and add Mrs. Dash (or other seasonings) to taste.

Heat a sauce pan over medium heat.  When warm, heat 1 T olive oil completely in pan and press approximately 1/4 cup of salmon mixture into individual patties.  Place carefully in pan to keep from falling apart.

As the patties cook thoroughly on one side, flip the patties to cook the other side.  Add the other T of olive oil to the pan as needed.

Mix mayo and relish to make a tarter sauce – if you desire.

Note:
You might find the patties too lose – and that is probably because of the eggs.  You might prefer to use 1 egg instead of two.  I mistakenly used 2 eggs recently, and it turned out to make the salmon patties very good.