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 By: Ginger Redeker
2 Tbsp. Lite Soy Sauce 
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Savory Steak.
Mix all ingredients in a large bowl. Place meat in a flat dish container and pour the mixture over the meat making sure to cover and coat all of the meat. Marinate overnight. Cook steaks on grill until desired doneness. Also can slow cook the meat with the marinade in a crock pot or slow cooker on low for 8 hours. Servings: 1 Serving.
Dressing: *Mix ingredients together and blend thoroughly. Chill in refrigerator. Salad:
Grill scallops on George Foreman Grill on high for 5-7 minutes. Arrange fresh asparagus on plate and place lettuce mix on top. Decorate salad with the grapefruit, grape tomatoes, and slivered almonds. Place cooked scallops on top of salad and sprinkle with the remaining chives. Drizzle ¼ C. of balsamic strawberry vinaigrette on top.
1 Lb. Small Or Medium Shrimp (Already Boiled & De-Veined)
Place shrimp in a food processor and pulse about 10 times to chop the shrimp up but take care not to over-pulse the shrimp and make them mushy. Cream together the fat-free cream cheese, fat-free miracle whip, green onion, mustard, and pepper in a bowl until well blended. Gradually add the shrimp. Lay out the tortilla wraps and spread the shrimp spread over one side of wrap. Roll the wrap up and with a serrated knife cut the shrimp rollup into ½ inch wide sections to make the pinwheels. Repeat until all of the spread is used up. Chill before serving.
1½ Tsp. Black Pepper 1 Red Pepper Sliced 1 Yellow Pepper Sliced 1 Garlic Clove Minced 1 15 oz. Can Of Diced Tomatoes ½ C. White Wine Vinegar 1 Tbsp. Fresh Thyme Leaves 1 Tbsp. Fresh Oregano Leaves ½ C. Chicken Stock 2 Tbsp. Capers ¼ C. Fresh Parsley Leaves
Season the chicken with ½ Tsp. black pepper before placing in a large skillet that has been sprayed with non-stick cooking spray. Cook chicken over medium heat until browned on both sides. Remove the chicken from the pan and set aside. With the same skillet, add the peppers and cook over medium heat for approximately 5 minutes. Add the garlic and cook for an additional minute. Add the tomatoes, vinegar, capers and herbs. Return the chicken to the pan, add the chicken stock and bring the mixture to a boil. Reduce the heat and simmer, covered until the chicken is fully cooked approximately about 20-30 minutes. Drain the excess liquid from the chicken and serve immediately with the peppers as a garnishment on top of the chicken. Servings: 6 Servings.
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Ginger Has Strong Culinary Skills.
¼ C. Flax Seed Oil
Ground Pepper to taste. Combine all ingredients and blend in a food processor thoroughly. Servings: 4 Servings.
4 Egg Whites
Preheat grill 300°F degrees. Mix all ingredients using a blender. If the mixture is too thick, add a little water to thin it out. Drop pancake mixture on electric grill and cook at 300°F degrees. When pancake mixture starts to form bubbles, flip the cakes over to grill the other side. Servings: 4 Servings.
¼ C. Ground Ginger 
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Tea Steamed Chicken.
Preheat steamer. Mix ginger, brown sugar, tea, rice, and soy sauce together and spread ingredients in bottom tray of steamer. Place next level of steamer on top of the bottom tray with the first five ingredients. Lay the chicken breast in tray and sprinkle the chicken with Szechuan pepper blend to taste. Place lid on chicken and steam for 30 minutes on heat setting designed for meats. The chicken will take on a mild taste of the tea, sugar and rice. This is a great way to add additional flavor. Servings: 4-6 Chicken Breasts.
¼ C. Sugar Free Honey 1 Lb. Lean Flank Steak 
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Teriyaki Glazed Flank Steak.
Preheat oven to 450°F degrees. Combine all ingredients in a large bowl and mix thoroughly. Place the flank steak in a heavy duty zip lock bag and pour the teriyaki glaze into the bag. Make sure that all of the flank steak is coated with the glaze. Marinate the meat overnight for at least 12-24 hours. Remove the flank steak from the bag and place on grill and cook until desired doneness.
1 C. Soy Flour 
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Yogurt Soy Pancakes.
Preheat grill to 300°F degrees. Mix all ingredients in a large bowl. Drop pancake mixture on electric grill and cook at 300°F degrees. When pancake mixture starts to form bubbles, flip the cakes over to grill the other side. Servings: 4 Servings.
2 Medium Zucchini
Preheat oven to 350°F degrees. Spray a large glass baking dish with non-stick cooking spray. Slice up the six slices of low-carb bread into small squares and line the bottom of the baking dish with the squared bread. With a food processor, grate or thinly slice the zucchini, onion, green pepper, and mushrooms. In a large skillet sprayed with non-stick cooking spray, sauté the grated vegetable mix and the package of garlic herb seasoning on med-high heat for 12 to 15 minutes. Stir seasoned vegetable mixture occasionally. Pour vegetables over the bread cubes and spread evenly throughout. Whisk together the egg whites, milk, and pepper. Pour egg mixture evenly over the vegetables and bread. Sprinkle the top of the mixture with parmesan cheese. Bake at 350°F for 20-25 minutes or until lightly golden brown on top. Servings: 12 Squares.
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