- Archived Recipes
- Brussels Sprouts with Shallots and Almonds
- Roasted Squash with Mint and Roasted Pumpkin Seeds
- Wild Rice Stuffing
- Beef and Arugula Stir Fry
- Garlic Steamed Green Beans
- Lemon Pepper Chicken
- Roasted Brussels Sprouts and Fennel
- Balsamic Grilled Chicken with Arugula Salad
- Summer Mushroom Salad
- Thai Lettuce Cups
- Wilted Spinach Salad
- Crunchy Fish Filets
- Apple Pie Yogurt
- Caramelized Tofu and Vegetable Stir Fry
- Sea Bass With Dill Sauce
- Parmesan Fish Fillets
- Oatmeal Pancakes
- Almond-Herb Crusted Halibut
- Almond Chive Salmon
- Vegetable Frittata
- Warm Sesame Spinach
- Balsamic Mixed Vegetable Roast
- Caponata
- Sweet & Sour Baby Carrots
- Veal Chops with Arugula Salad
Our Recipes
Delicious Recipes For The Season (and all year long!)
- Sea Bass with Dill Sauce
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¾ cup nonfat plain yogurt
2 tablespoons chopped fresh dill
1 Tablespoon Dijon mustard
1 Tablespoon fresh chopped tarragon or 1 teaspoon dried
Combine all ingredients in a small bowl and set aside.
4 6 ounce sea bass fillets
2 teaspoons olive oil
lemon juice
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¾ cup nonfat plain yogurt
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Preheat broiler or grill. Brush fish with olive oil, sprinkle with lemon juice. Broil or grill until cooked through, about 5-8 minutes per side, depending upon thickness of fish. Serve with dill sauce. Serves 4
- Spinach Cheese Pie
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1 10 ounce pkge. frozen spinach, thawed and drained
1 c. chopped onion
1 ½ dried dill weed
1/8 tsp. black pepper
7 egg whites
1 ½ c. low fat cottage cheese
6 T. Parmesan cheese
1 tsp. soy sauce or tamari
pinch of nutmeg
Vegetable cooking spray
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1 10 ounce pkge. frozen spinach, thawed and drained
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Preheat oven to 350 degrees. Spray 9" deep pie plate with vegetable spray. Mix onion and spinach in large bowl. Combine cheeses, soy sauce, dill weed, pepper, nutmeg and 2 egg whites until stiff. Fold into spinach mixture. Pour into pie plate. Bake 40 -45 minutes.
- Coconut Macaroons
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1-1/3 c. shredded coconut
2 packets Truvia
1 T. soy flour
1/8 tsp. salt
2 egg whites
¾ tsp. almond extract
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1-1/3 c. shredded coconut
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Combine coconut, Truvia. Flour and salt in a mixing bowl. Stir in egg whites and almond extract; mix well. Spray baking sheet with vegetable cooking spray. Drop by teaspoonfuls onto baking sheets. Bake at 325 degrees for 20 – 25 minutes, until edges of cookies are golden brown. Remove from baking sheet immediately.