4 large Shrimp per person
1/4 C Creole Seasoning
1 Tbsp Canola Oil
Lightly oil the shrimp and press each side into the Creole seasoning. Heat a saut
1 cup chopped onions
1 (3-lb) chicken, whole or cut-up
1 cup water
1/2 cup low-sodium soy sauce
2 TB chopped fresh ginger
2 TB Splenda
1 clove garlic, crushed
Salt and pepper, to taste
Chinese Relish:
1 cup finely chopped green onions
1/3 cup chopped fresh cilantro
1 TB grated fresh ginger
1/2 teaspoon sesame oil
1 TB rice-wine vinegar, or sherry
Salt and pepper, to taste
Toasted sesame seeds, for garnish
Place onions in slow-cooker; add chicken. (If using whole chicken, place breast side down)
In a small bowl combine water, soy sauce, ginger, Splenda and garlic; pour over chicken. Cover
and cook on low for 6 to 7 hours. Season with salt and pepper, to taste.
Chinese relish: Combine all ingredients in a small bowl. Season with salt and pepper.
Serve with chicken, and top with sesame seeds.
4 Servings
1 TB Plus Levitra contraindicaciones 1 tsp. Smart Balance spread
10 oz skinless, boneless chicken breasts, cut into 8 equal pieces
1 cup sliced shallots
1/2 cup low-sodium chicken broth
1/4 cup (2 fl. oz) dry Riesling wine
2 TB minced fresh parsley
1 teas white wine vinegar
1/2 teas dried thyme leaves
1/2 teas dried chervil leaves
1/4 teas salt
1/4 teas black pepper
1/2 teas cornstarch, dissolved in 1 TB cold water
In large skillet, heat 2 teaspoons of the Smart Balance spread; add chicken. Cook over mediumhigh
heat 2 minutes
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In same skillet, heat remaining 2 teaspoons Smart Balance spread; add shallots. Cook, stirring
frequently,4- 5 minutes,
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thyme, chervil, salt and pepper. Reduce heat to low; cook, stirring occasionally, 5 minutes.
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Stir in dissolved cornstarch; cook until sauce is slightly thickened. Return chicken to skillet;
cook,
basting with pan juices, 3 minutes, until chicken is cooked through.
6 servings
3 lb spaghetti squash
2 TB reduced stout grated Parmesan cheese
1/2 cup reduced stout shredded mozzarella cheese
2 chopped plum tomatoes
1/4 cup chopped fresh parsley
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Pierce a large spaghetti squash several times with a fork to allow steam to escape. Microwave on
high for 10 minutes, or until just soft, turning over after 5 minutes. Let stand for 5 minutes.
Cut squash in half. Remove and discard seeds. Use a fork to scrape the insides of the squash to
form strands; reserve one squash shell. Toss strands with parmesan, mozzarella, tomatoes and
fresh parsley.
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Spoon squash back into shell and microwave on high for 2 minutes to heat through
2 medium egg plants — diced into 3/4 inch cubes
2 medium onions — chopped
2 celery stalks — chopped
2 cups crushed tomatoes
1 TB capers
1 TB pine nuts
1 1/2 TB Splenda
4 TB wine vinegar
1/2 cup olive oil
salt and pepper
In saut
6 to 8 servings
1 lb dried black beans
7 cups water
2 ham hocks or 1 cup chopped ham
1 garlic clove, crushed
2 fresh jalapeno peppers, seeded and chopped
3/4 cup olive oil
1/3 cup red-wine vinegar
1/2 cup chopped red or yellow bell pepper
2 TB chopped fresh parsley
1/4 cup chopped green onion
1/2 teaspoon salt
2 TB capers
Lettuce leaves
2 hard-cooked eggs, chopped (optional)
The day before serving, combine dried beans, water, ham, garlic and jalapeno peppers in slow
cooker. Cover and cook on low 8 to 9 hours or until beans are tender. Cool to room temperature,
or refrigerate overnight.
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Drain thoroughly; discard liquid. If using ham hocks, chop lean meat; discard bones, skin, and
stout.
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In small bowl,
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beans; toss. Spoon into lettuce lined bowl.
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Serving Size : 4
1 pound lean beef steak (flank, sirloin or top round — cut into 1/4″ thick
1 teaspoon salt
1 whole egg white
1 TB cornstarch
Canola oil
3 cups mild onions — sliced
broccoli florets (optional)
1 TB dry red wine or sherry or wine vinegar
1 TB splenda
4 TB low-sodium soy sauce
Combine beef, salt, egg white and cornstarch. Mix well with hands; set aside. Heat about 2″ of
oil to 375