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1
Savory Steak
Ingredients


Lite Soy Sauce 2 Tbsp

Liquid Smoke 2 Tbsp

Worcestershire Sauce 2 Tsp

Orange Juice 1/4 Cup

Water 1/4 Cup

Black Pepper 2 Tsp

Clove Of Garlic 1

Celery Seeds 2 Tsp

Chopped Onion 1/4 Cup

Splenda Brown Sugar 2 Tbsp

Steak Of Choice: Filet, Sirloin, Flank, EtCup 1
Directions

- 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.
2
Scallop Salad With Strawberry Balsamic Vinaigrette
Ingredients

Dressing

Balsamic Vinegar 1 Cup

Fresh Strawberries, Ground-Up 5

Packets Of Splenda 6
Salad

Spring Mix Lettuce 1 1/2 Cup

Fresh Asparagus Spears 6

Wedges Of Grapefruit 4

Grape Tomatoes 8

Slivered Almonds 1 Tbsp

Fresh Scallops 4 Oz

Chives 1 1/2 Tsp
Directions

- 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 1/4 Cup of balsamic strawberry vinaigrette on top.
3
Shrimp Pinwheels
Ingredients


Small Or Medium Shrimp (Already Boiled & De-Veined) 1 Lb

Fat-Free Cream Cheese, Softened 8 Oz

Fat Free Miracle Whip 1/2 Cup

Green Onion Minced 1

Dijon Mustard 2 Tsp

Black Pepper 1/2 Tsp

Low Carb Tortilla Wraps
Directions

- 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 1/2 inch wide sections to make the pinwheels.
- Repeat until all of the spread is used up. Chill before serving.
4
Stewed Peppers And Chicken
Ingredients


Chicken Breasts 6

Black Pepper 1 1/2 Tsp

Red Pepper Sliced 1

Yellow Pepper Sliced 1

Garlic Clove Minced 1

15 oz. Can Of Diced Tomatoes 1

White Wine Vinegar 1/2 Cup

Fresh Thyme Leaves 1 Tbsp

Fresh Oregano Leaves 1 Tbsp

Chicken Stock 1/2 Cup

Capers 2 Tbsp

Fresh Parsley Leaves 1/4 Cup
Directions

- Season the chicken with 1/2 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.
5
Sun Dried Tomato Flax Dressing
Ingredients


Flax Seed Oil 1/4 Cup

Balsamic Vinegar 1/4 Cup

Tomato Juice 1/4 Cup

Grape Tomatoes 12

Dried Tomato 1/4 Cup

Roasted Red Pepper 1 Slice

Fresh Oregano 1 Tbsp

Finely Chopped Garlic 1 Tsp

Roasted Red Pepper 1 Slice
Directions

- Ground Pepper to taste.
- Combine all ingredients and blend in a food processor thoroughly.
6
Sweet Potato Pancakes
Ingredients


Egg Whites 4

Protein Powder (Beverly Ultra Size or Protein Diet) 1 Scoop

Cooked Sweet Potato 4 oz

Ground Cinnamon To Taste
Directions

- 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.
7
Tea Steamed Chicken
Ingredients


Ground Ginger 1/4 Cup

Firmly Packed Brown Sugar 1/2 Cup

Orange & Spice Lipton Tea 20 Tea Bags Or 1/2 Cup

Black Wild Rice 1/2 Cup

Soy Sauce 1/2 Cup

Chicken Breasts 4-6

Szechuan Pepper Blend
Directions

- 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.
8
Teriyaki Glazed Flank Steak
Ingredients


Sugar Free Honey 1/4 Cup

Apple Juice 1/4 Cup

Lite Soy Sauce 1/4 Cup

Splenda Brown Sugar 2 Tbsp

Ground Ginger 1 Tsp

Garlic Clove Minced 1

Black Pepper 1/4 Tsp

Lean Flank Steak 1 Lb
Directions

- 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.
9
Yogurt Soy Pancakes
Ingredients


Soy Flour 1 Cup

Wheat Flour 1/4 Cup

Baking Powder 1 Tsp

Baking Soda 1 Tsp

Baking Splenda 2 Tbsp

Egg Whites 6

Fat Free Yogurt 1 1/2 Cup

Vanilla Extract 1/2 Tsp

Water 1/4 Cup
Directions

- 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.
10
Zucchini Casserole
Ingredients


Medium Zucchini 2

Medium Onion 1

Green Pepper 1

Stuffing Mushrooms 5

Egg Whites 16

Skim Milk 1/4 Cup

Pepper 1/2 Tsp

"Good Seasons" Garlic Herb Salad Dressing & Recipe Mix 1 Pkg

Parmesan Cheese

Low Carb Bread 6 Slices
Directions

- 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