Guacamole Dip with Tortilla Chips

Corn tortillas (containing only corn, lime and water)
Corn oil for frying
4 ripe avocados
2 Roma tomatoes
1/2 yellow or white onion
salt
pepper
ground red pepper
cilantro
lemon juice
Chips:
Cut corn tortillas into triangles (1 corn tortilla = 4
chips, or cut to desired chip size). Heat oil in pan.
Fry tortilla triangles until crispy. Drain on paper
towel and sprinkle with salt.
Guacamole:
Remove seed from avocados and scoop out center.
Put in bowl and mash. Chop/dice tomatoes and
onion. Add to avocado and mix gently. Season with
salt, pepper, ground red pepper, and cilantro to taste.
Add squeeze of lemon juice.
You can add fresh jalapenos if you like it REAL hot!

Vegetable-Stuffed Mushroom Caps

½ cup finely chopped nuts (home
coffee grinder/mill works well, but don’t use for
anything but the nuts!)
½ cup finely chopped apples
1/8 cup finely chopped onion
mushroom stems, finely
chopped
½ teaspoon garlic powder
2 cups fresh mushrooms
olive oil or other vegetable
oil

Clean the mushrooms with a little water or a damp
towel and remove the stems. Cut the dried ends off
the stems so you only chop the more tender portions
of the stem.
Mix all the chopped ingredients and the seasonings
together.
Dip mushroom cap in oil so it is coated (or if you
prefer, you can just dip the outside of the cap. The
oils from the nuts will keep the inside of the
mushroom moist).
Place stuffing inside cap and set cap, top down
(stuffing up) on tray.
Place under broiler for about 5 minutes.

French Fries

Wash, peel, and cut up potatoes into slices (not too
thin). Add vegetable oil (such as canola oil) to a
skillet or frying pan. Heat oil. Add potato slices
(please watch out for spattering hot oil). Once slices
start to turn golden brown, remove them onto a
paper towel .
You can sprinkle them with non-iodized salt if you
wish, or just have them with unsalted ketchup.

Fried Rice

1 Serving – multiply the recipe to make more
servings
1 Tablespoon olive oil
1 Tablespoon chopped onion
1 Tablespoon chopped celery
1 Tablespoon thinly-sliced carrot
1 cup cooked basmati rice
2-3 ounces cooked meat (chopped
chicken, thinly sliced beef, ground pork, etc.)
2 Tablespoons frozen no-salt peas
1 egg white
non-iodized salt to taste

Heat oil over medium heat in 8-inch non-stick
skillet. Add onion, celery, and carrot and saute 2-3
minutes. Add rice, meat, and peas and heat through.
Move rice mixture to outsides of pan, leaving an
empty circle in the middle. Add egg white to middle
of pan and stir frequently (stir the egg white only).
When egg white is cooked, mix in with the rice
mixture and add salt to taste.

Roasted Sweet Potatoes

3 pounds sweet potatoes, peeled and
cubed
1/4 cup olive oil
1 Tablespoon dried parsley
1 1/4 teaspoon onion powder
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 cloves garlic, finely chopped
8 ounces white mushrooms, sliced
2 Tablespoons olive oil

Preheat oven to 350 degrees. Coat large baking pan
with cooking spray. Place cut potatoes into cold
water for a couple of minutes. Place oil and spices,
except for garlic, in gallon ziploc bag. Drain
potatoes, add to bag, close, and shake well. Spread
onto prepared pan. Bake 30-40 minutes or until
golden, stirring halfway. Heat 2 Tablespoons oil in a
pan, cook garlic until tender, add mushrooms, Cook
until done. Spoon over potatoes.

Really Easy Sweet Potato

1 medium/large sweet potato
1 Tablespoon brown sugar
Cut off ends and cut a deep ‘X’ into sweet potato.
Place in microwave safe bowl and microwave on
high, for 8-15 minutes, depending on size of potato.
After 8 minutes gently squeeze (be careful, it’s hot!)
to check consistency. You want the potato to be soft
to the touch. Microwave additional minutes for
larger spud. Carefully remove skin. Using a fork
lightly mash sweet potato. Add sugar for sweetness
and continue to mash. I’ve eaten this as a meal or it
can be used as a side dish for 1!

Sweet Potato, Apple, and Cranberry Bake

6 medium sweet potatoes
1 cup water
1 cup sugar
2 cups fresh cranberries — or frozen
1 large apple — thinly sliced
1/2 cup brown sugar
1/8 teaspoon cinnamon
1/8 cup oil
1/2 cup water or orange juice

Place sweet potatoes in large saucepan; add enough
water to cover. Bring to boil, cover, and cook until
tender. Cool slightly, peel, and cut into 1/2 inch
slices. Combine 1 cup water, sugar, and cranberries
in sauce pan. Cook until berries pop.
Preheat oven to 350 degrees F. Grease 13 x 9 inch
pan. Layer sweet potato, apple slices and cooked
cranberries in pan. Sprinkle with brown sugar,
cinnamon, and oil. Pour water or orange juice over
top of casserole. Bake 30 minutes, or until tender.

Stewed Tomatoes

6 large tomatoes
1 teaspoon onion — minced
1/2 cup celery — chopped
3 cloves garlic
3/4 teaspoon salt
1/4 teaspoon paprika
2 teaspoons sugar
1/8 teaspoon basil

Peel tomatoes and cut into large chunks. Combine
all ingredients in a heavy pan and cook over slow
heat—about 20 minutes.

Ratatouille

1 Tablespoon olive oil
1 small onion chopped
1/2 red bell pepper chopped
1 small eggplant chopped
2 cloves garlic chopped
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
3 fresh tomatoes crushed
1 carrot chopped
1 yellow squash sliced
1/2 cup chopped mushrooms

Heat oil in soup pot.
Add onion, pepper, half of the eggplant, garlic and
spices. Saute for 5 minutes using a wooden spoon.
Add remaining ingredients with 6 cups of water.
Bring to a boil and then reduce to a simmer
for 20-30 minutes.
Remove half of the soup and place in blender. Blend
until silky and smooth.
Return to soup and stir. Ladle into bowls.

Eggplant Curry

2 large eggplants, peeled and cut
into ½ inch cubes
1 Tablespoon salt
olive oil
3 medium Vidalia or Spanish sweet
onions, thinly sliced
6 cloves garlic, minced
1 Tablespoon ground coriander
½ to 1 teaspoon cayenne pepper
½ teaspoon turmeric
8 jalapeno peppers, seeded
and minced
½ cup dried, unsweetened,
shredded coconut meat
juice of whole lemon
zest of whole lemon
1 bay leaf
1 teaspoon sesame seeds
1 cup water
1 teaspoon sugar
1 teaspoon mustard seeds
¼ cup cilantro leaves, minced
(optional)

Lay the eggplant cubes on a couple of layers of
paper towels and sprinkle with 1 Tablespoon salt.
Roll the cubes up in the paper towels to absorb
excess moisture for 30 minutes. Unroll and pat dry.
Heat a large skillet to medium-high, and add enough
oil to almost cover the bottom. Cook the eggplant in
2 batches for about 6 minutes each. Remove
eggplant and keep warm.
Heat the skillet to medium-high and add about 2-3
tablespoons oil. Add onions, garlic, coriander,
cayenne, turmeric, and jalapeno. Cook until soft,
about 5-7 minutes. Stir in shredded coconut and
cook an additional 2 minutes. Stir in the lemon
juice, lemon zest, bay leaf, sesame seeds, and water.
Return eggplant to skillet. Cover and reduce heat to
simmer. Simmer for 90 minutes. Remove bay leaf.
Stir in sugar, mustard seeds, and cilantro. Cook for
5 more minutes.
Good hot. Serve alone or over noodles. Also good
as a spread on matzo.

Veggie Burgers

3 Tablespoons vegetable oil
3/4 cup zucchini chopped to kernel
size, or corn kernels
6 mushrooms, chopped
1 yellow onion, chopped, or
2 scallions, chopped
1/2 red bell pepper, chopped
1 clove garlic, chopped
1 teaspoon cumin
dash cayenne pepper
1/2 cup spinach, chopped
1 carrot, peeled and grated
1 small potato, peeled, grated
1 egg white or egg white
substitute
salt and pepper
1/2 cup crumbs from fresh lowiodine
bread (see recipes in
this cookbook)
Heat 1 Tablespoon oil over medium-to-high
heat. Stir in zucchini (or corn), mushrooms, onions
(or scallions), and bell pepper. Cook for 3-4
minutes. Add garlic, cumin, and cayenne and cook
for 30 seconds. Remove from heat and combine in a
bowl with spinach. Add carrot and potato and stir to
combine. Add egg white and season with salt and
pepper. Stir in enough bread crumbs so the mixture
holds together. Shape it into 6 disks on a plate and
chill for 1 hour.
Heat 2 Tablespoons oil in skillet and cook burgers
until golden on each side. Enjoy!

Vegetarian Pasta

Ingredients:
2 teaspoons olive oil
1 large onion (finely
chopped)
2 cloves garlic (minced or
chopped)
400 grams (14.12 ounces) coarsely grated carrot
(you can do this in a
food processor or mini
chopper. Ditto the other
vegetables)
400 grams (14.12 ounces) coarsely grated sweet
potato
400 grams (14.12 ounces) zucchini, chopped
1 large red capsicum
(pepper), finely chopped
825 grams (29.12 ounces) crushed tomatoes
1 Tablespoon tomato paste
2 teaspoons salt
1 teaspoon to 1 Tablespoon dried basil (according to
your taste and whether
you use flavored tomato pasta 2 Tablespoons freshly chopped parsley
pepper to taste
400 grams (14.12 ounces) cooked lentils (be sure
to cook these separately)
Method:
Heat olive oil in a large non-stick fry pan or
saucepan. Sauté onion and garlic until onion is soft.
Add vegetables, tomatoes and tomato paste (or
tomato pasta sauce and extra water), salt, basil,
parsley, and pepper. Simmer gently until vegetables
are tender. Stir occasionally so it doesn’t stick to the
pan. Add cooked lentils last and heat through.
Serve with your favorite pasta. You can also have it
with rice. This serves 8.

Gypsy Soup

3-4 Tablespoons .olive oil
2 cups chopped onion
2-3 cloves chopped garlic
2 cups 1-inch cubed sweet potatoes
or sweet pumpkin
(don't use acorn squash)
1/2 cup chopped celery
1 cup fresh, chopped tomatoes
3/4 cup chopped sweet green and/or
red peppers
1 1/2 cups dried chickpeas (soaked)
1 cup cut green beans
3 cups water or stock
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon basil—fresh or dried
1 teaspoon salt
dash cinnamon
dash cayenne
1 bay leaf
Add ingredients to pot in order. Cook just about 20
minutes or until veggies are as you like them.
(When off the diet add a Tablespoon of tamari or
soy sauce at the end. While on the diet, you may
want to increase the cinnamon and cayenne for
flavor and decrease or eliminate the salt.)

Curried Carrot Soup

1 Tablespoon olive oil
1 cup chopped onion
1 teaspoon curry powder
3 cups chicken broth
2 pounds carrots, chopped
2 Tablespoon fresh lemon juice
Salt and pepper, to taste
Cook onion in oil with curry powder, salt, and
pepper until translucent. Add broth and carrots.
Bring to a boil, then simmer until carrots are cooked.
Purée in batches until smooth. Add more water if it
is too thick. Stir in lemon juice. Add salt and
pepper to taste

Roasted Vegetable Soup

6 beefsteak tomatoes,
halved and cored
2 leeks, white and green parts
cut in ½ inch pieces
2 carrots, sliced
4 garlic cloves
2 Tablespoons olive oil
Salt and pepper, to taste
3 cups chicken broth
1/4 cup fresh basil, chopped
Or
2 Tablespoons dried basil
Toss all veggies and seasonings in a roasting pan.
Drizzle with olive oil. Bake in a single layer at 425
degrees F until cooked (about an hour). Using
tongs, peel off tomato skins and discard. In a
saucepan, heat broth and veggies. Simmer 10
minutes. Purée in batches in the blender. Stir in
basil.

Moroccan Soup

1/2 pound lamb, cubed
2-3 cups cooked garbanzo beans
1 cup brown lentils, washed
and picked over
½ to 1 cup long grain rice, washed
like basmati
1-2 large onions, chopped—save
some for the garnish
2 carrots, sliced
3 cloves garlic, minced
2 teaspoon turmeric
2 teaspoon cumin
1 teaspoon cinnamon
2-3 shakes cayenne
1/2 teaspoon salt
2 16-oz cans salt-free tomatoes, drained
2 heaping Tablespoons salt-free tomato
paste
1 bunch fresh cilantro chopped with
some stem save some
for garnish
1/2 bunch flat leaf parsley,
chopped
4-6 cups vegetable or chicken
stock
Or
2-3 cups dry white wine
And
2-3 cups water
2-4 Tablespoons olive oil

Sauté the onions in the olive oil over medium flame
until soft, about 5 minutes. Add the carrots and
garlic. Stir well and add more oil if needed. Add dry
spices, turn down heat, and stir constantly to be sure
not to burn spices. Cook for 3 or 4 more minutes
until spices lose their raw aroma.
Add garbanzos and stock or wine/water to cover.
Bring to a boil, cover and simmer for 30 minutes.
Add lentils, rice, tomatoes and tomato paste. Check
liquid level to be sure to have an inch of liquid over
the beans. Bring to a boil and simmer another 30
min.
Add cilantro and parsley and check for seasonings—
salt and cayenne.
Garnish with chopped raw onion if desired
The fresh herbs fade, but this tastes really good
reheated. You might want to add some summer
squash or sweet red pepper if you want to boost the
vegetables. Don't be afraid to lessen the seasonings-
I like is spicy.
This soup just gets better and better in the fridge.
I've adapted this soup from a recipe for a traditional
Ramadan meal, which would include the lamb and
wouldn't include the garlic or the wine! For a
vegetarian version, omit the lamb.
Hypo tip-I buy a box of wine at the outset of the
low-iodine diet and use it instead of stock when
cooking my beans and stir-frying. It is easier than
trying to use corkscrew when hypo. I've never
managed to make stock.

Apple-Smothered Pork Chops

6 pork chops, thick
non-iodized, non-sea salt,
pepper, and sage to taste
canola oil
2 Tablespoons flour
1 cup hot water
1 Tablespoon vinegar
1 cup raisins
3 tart apples, cored and sliced
3 Tablespoons brown sugar
Brown seasoned chops in oil. Remove from skillet.
Stir in flour, then water, vinegar, and raisins. Cook
and stir to thicken. Arrange chops in casserole. Top
with apples. Sprinkle with brown sugar. Pour raisin
mix over.
Bake covered 350° about an hour.

Skillet-Braised Pork Chops

2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 pork center rib chops,
trimmed of fat,
8-12 ounces each
1 Tablespoon vegetable oil
1 pound all-purpose potatoes,
peeled and halved
2 cups baby carrots, peeled
1 1/2 cups frozen onions
3 cloves garlic, crushed
1 teaspoon rosemary
1 teaspoon grated orange peel
2/3 cup chicken broth, homemade
2/3 cup beer or water
Heat oven to 350 degrees F.
In 1-gallon plastic bag combine flour, salt, and
pepper; add pork chops; shake well to coat. Remove
chops from bag; set remaining flour mixture (about
1 tablespoon) aside. In 5-quart Dutch oven over
medium-high heat, heat oil; add chops two at a time
if necessary to avoid overcrowding; cook 2 minutes
on each side until golden brown. Remove chops to
plate; drain off all but 1 Tablespoon fat. To
drippings in Dutch oven, add potatoes, carrots, and
onions; cook over medium high heat 3 to 4 minutes,
stirring occasionally until lightly browned. Add
garlic, rosemary, grated orange peel, and reserved
flour mixture; cook and stir 1 to 2 minutes until flour
is browned and vegetables are thoroughly coated.
Stir in chicken broth and beer; bring to boil. Return
pork chops to Dutch oven; bake, covered, 30 to 35
minutes until pork and vegetables are tender.

Breakfast Sausage

1 pound ground pork — unseasoned
1 teaspoon salt
1/8 teaspoon ground pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon thyme
1/4 teaspoon salt-free lemon herb
seasoning
Mix all ingredients. Cook a small amount of meat
and taste for seasonings. Make small patties and fry
until well browned on both sides and cooked
through. Remove to plate and allow to cool. Wrap
one or two patties at a time in plastic wrap, and place
all in freezer bag. To serve, unwrap and microwave
until heated through.

BBQ Pork

1 pound pork tenderloin, sliced into
medallions
1 small onion, chopped
1 clove garlic, chopped
1 15-ounce can tomato sauce (or
homemade)
1 Tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat a nonstick skillet over medium high heat. Add
pork slices in a single layer and brown – 2 minutes
or so per side. Remove from heat. Add onion and
garlic, sauté till tender (about 5 minutes).
Add tomato sauce, vinegar and salt and pepper and
simmer one minute.
Add pork, cover and simmer 15 minutes to finish
cooking pork and thicken sauce.
Serve over rice, or by itself.

Pork Roast over Potatoes

2 teaspoons fennel seeds
1 teaspoon dried oregano
1 teaspoon paprika
1 1/2 teaspoons chopped garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds pork loin roast
2-3 small potatoes, skinned and
cubed
1 cup chicken broth
(low-iodine version
from this cookbook)
Combine first 6 ingredients.
Rub into pork.
Brown under broiler (briefly – 6-9 minutes each
side).
Put potatoes in crock pot.
Place pork on top of potatoes.
Pour broth over all.
Cover and cook on low for 8-10 hours.

Grilled Pork Chops with Mashed Sweet Potatoes

7 ounces boneless pork chops,
center-cut, butterfly
salt
fresh ground black pepper
2 Tablespoons olive oil
4 ounces mushrooms, sliced
1 whole shallot, thinly sliced
or a small onion
fresh sage, to taste
3 small sweet potatoes
1/4 cup Tropicana Orange
/Tangerine Juice
Sprinkle chops with a little salt and pepper. Cook on
a grill or in a grill pan that’s been lightly coated with
a little oil and heated. Meanwhile, heat the olive oil
and sauté the mushrooms and shallot over medium
heat for about 12 minutes. (This should be plenty of
time for the chops to cook.) Just before removing
this mixture from the heat, throw in the sage and mix
it up. Spoon the mushrooms over the chops. For the
potatoes, peel and dice them into cubes. Boil in
water for about 15 minutes. Drain and mash them
with the juice.

Lamb (or Beef) Pilaf

1 pound cubed lamb or beef
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 teaspoon garam masala
1 garlic clove
Chopped
1 1/2 teaspoons vegetable oil
3 3/4 cups water
salt and black pepper
For Rice:
2 Tablespoons olive oil
1 onion chopped
1 potato peeled and chopped
1 carrot, chopped
1 banana pepper sliced (with
seeds for “heat” if desired)
1 red pepper chopped
1/2 head cabbage—thinly sliced
1 green chili chopped
1 teaspoon cumin
3 teaspoon cardamom
2 garlic cloves
1 1/2 cups basmati rice
1/2 cup unsalted almond slices
To make meat:
1. Place meat in bowl and mix with herbs for 2-3
hours.
2. Heat oil and cook meat until tender and browned.
3. Add water and keep on stove top on low to
simmer until cooked.
To make rice:
1. Fry onion, potato, and carrot for 5 minutes in oil.
2. Add peppers, cabbage, chili, spices, garlic, and the
stock from the meat cooking.
3. Stir well and simmer 10 minutes.
4. Stir in rice and meat; cover and cook 20 minutes
or until the rice is done.
5. Sprinkle with almonds and more salt and pepper if
desired.

Oriental Pork

1/4 cup chopped onion
1 clove garlic, chopped
1 Tablespoon chopped candied or fresh
ginger
1-2 Tablespoons olive oil
2 boneless pork chops, cut
into thin slices
1 cup snow peas or sugar snap
peas
fresh orange juice (enough
to make a sauce
and steam)
1 Tablespoon natural peanut butter,
crunchy or smooth
In skillet, sauté onion, garlic and ginger in olive oil
until translucent. Add snow peas, pork, orange
juice, and peanut butter. Reduce heat and cover for
2 minutes.
Serve over whole wheat pasta or basmati rice if
desired. Serves 1-2.

Grilled Butterfly Leg of Lamb

5 pounds leg of lamb, boneless
4 Tablespoons olive oil
3 cloves garlic, chopped
1 Tablespoon rosemary, crumbled
1 teaspoon thyme, crumbled
1 teaspoon salt
1 teaspoon pepper
Put olive oil in small bowl. Add rosemary, thyme,
garlic, salt, and pepper. Combine. Rub mixture into
lamb, piercing lamb with a fork. Cover and
refrigerate 2-3 hours. BBQ over hot coals for 15
minutes each side. To test, cut a small slit into
thickest part of lamb. Lamb should be slightly pink
inside. If done in oven, grill 4 inches from the
broiler for 15 minutes on each side. To serve, slice
diagonally across the grain.

Marinated Chicken Kabobs

3 cloves crushed garlic
1/2 cup packed brown sugar
3 Tablespoons creamy Dijon mustard
(without salt)
1/4 cup cider vinegar
Juice of 1 lime
Juice of 1/2 large lemon
6 Tablespoons olive oil
1 teaspoon salt
pepper to taste
chicken
veggies
Combine all ingredients except chicken and veggies.
Reserve small amount of marinade for basting. Cut
chicken into large cubes or strips. Marinate for
several hours. Skewer chicken and sliced veggies.
Grill, basting often, until chicken is cooked through
and veggies are tender.

Unstuffed Cabbage

1/2 head cabbage thinly sliced
3/4 pound ground white meat turkey
or chicken
1/2 cup unsalted bread crumbs or
matzo meal
1 Tablespoon Mideastern spice mix
(cinnamon, nutmeg, fennel,
pepper, coriander, turmeric,
ginger)
2 cloves garlic, sliced
1/2 medium onion, thinly sliced
1 Tablespoon olive oil
1 14 oz can no-salt stewed tomatoes in
juice
2 Tablespoons apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup brown rice, cooked per
package directions
Sauté onion and garlic in olive oil. Mix seasonings,
turkey, and bread crumbs or matzo meal. Form into
little meatballs. Add meatballs, tomatoes, with juice
and 1 can of water, plus the vinegar, sugar, and salt.
Add cabbage and cook until meatballs are cooked
through and cabbage is tender. Serve over cooked
brown rice. Serves 2-3.

Creole Skillet Dinner

4 cups chicken broth, homemade
2 1/2 cups rice, uncooked
1 cup red onion, chopped
3 cloves minced garlic, divided
1 1/4 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 bay leaf
1 sweet red pepper, julienne
1 green pepper, julienne
2 green onions, sliced
1 teaspoon fresh parsley, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon hot pepper sauce
2 Tablespoons oil
1 cup fresh mushrooms, sliced
1 medium tomato, chopped
1 cup frozen peas
1 pound boneless and skinless chicken
breasts, thinly sliced
2 Tablespoons lemon juice
1/3 cup sliced almonds, toasted
In a saucepan, bring broth, rice, onion, 1 tsp garlic,
chili powder, salt, turmeric, pepper, bay leaf to boil.
Reduce heat; cover, simmer 20 minutes or till rice is
tender. Discard bay leaf. In skillet over medium-high
heat, sauté the next seven ingredients and remaining
garlic in oil for 2 minutes. Add mushrooms; cook till
peppers are crisp-tender. Add tomato and peas; heat
through. Add rice; keep warm. Over medium-high
heat, cook and stir chicken in lemon juice until no
longer pink. Add to rice mixture; toss. Top with
almonds.

Greek Grilled Chicken

1 pound skinless and boneless
chicken breast halves
1 pound skinless chicken thighs
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 lemon , sliced
1 clove garlic, minced
1 teaspoon dried oregano
Pat chicken dry with paper towels. Combine oil,
lemon juice, lemon, garlic, and oregano. Place
chicken and marinade in bowl or sealable plastic
bag. Marinate, refrigerated, 4 hours or overnight.
Grill or broil chicken, 6 to 10 minutes per side, until
browned and cooked through.

Sesame Chicken Nuggets

1 pound skinless chicken breasts
salt
black pepper
1/2 cup sesame seeds
1 whole lemon
3 Tablespoons vegetable oil
2 Tablespoons sesame oil
Cut chicken into strips and season with salt and
pepper. Put sesame seeds and chicken into a plastic
bag and shake chicken to coat. Heat both oils
together in large pan. Add chicken, cook until brown
on bottom (2-3 minutes) turn and cook until brown
on other side. Serve garnished with lemon wedge.

Grilled Chicken Breast Sandwiches

4 boneless, skinless chicken breasts
2 plum tomatoes
1 bunch fresh basil
balsamic vinegar
salt
black pepper

Trim chicken breasts of any excess fat. Lightly
season with salt and black pepper, to taste. Grill
chicken breasts until firm to touch or until juices run
clear. Slice tomatoes and tear basil leaves into bite
size pieces. Take focaccia bread and lightly drizzle
with balsamic vinegar (if you pour too much it will
get soggy!). Layer one chicken breast with a couple
of slices of tomato and a few pieces of basil onto
focaccia bread. Enjoy!

Garlic Chicken with Balsamic Vinegar

1 pound skinless chicken breasts,
thinly sliced
salt
black pepper
4 cloves garlic, chopped
1/4 cup extra virgin olive oil
2 Tablespoons balsamic vinegar
3 Tablespoons fresh parsley
water
Season chicken with salt and pepper. Chop garlic.
Heat 3 Tablespoons oil in large pan; add chicken and
cook turning once until browned. Move to a plate
(leaving drippings in pan). Add remaining oil and
garlic to pan; cook until softened but not brown,
about 1 minute. Add vinegar and water, bring to a
boil, and then boil 1 minute. Stir in parsley. Return
chicken to pan and simmer for 1 minute or until
done.

Chicken with Sweet Peppers and Garlic

4 chicken breast halves
salt
black pepper
1 medium sweet pepper
3 Tablespoons extra virgin olive oil
2 cloves garlic, chopped
2 Tablespoons balsamic vinegar
1 Tablespoon water
Season chicken with salt and pepper. Cut sweet
pepper into strips. Heat oil in large pan. Add
chicken; cook turning once, until brown on both
sides (2 minutes per side). Add pepper strips, cover,
and reduce heat. Cook until peppers are tender (3
minutes). Add garlic; cook uncovered until softened
(1 minute); stir in vinegar and water. Heat through.

Chicken Curry

Cook a whole chicken, or chicken pieces, ahead of
time. Pick the meat off bones when cooled and make
stock according to the recipe in this cookbook.
Heat 2 tablespoons vegetable oil in deep skillet.
Add and cook until golden:
2 large onions, chopped
Stir in
2 teaspoons flour
1 teaspoon sugar
1 teaspoon salt
1 Tablespoon curry powder (or more to
taste if you wish; I wait
and add more later)
Add stock to make 2 cups. Cook and stir until thick,
let simmer for about 5 minutes on very low heat,
stirring occasionally. Add chopped cooked meat.
Taste and add more curry or salt to taste. I double
the recipe and freeze individual portions. Great to
pop out and microwave. Serve over pasta with a
salad. A wonderful meal.

Basil Chicken

chicken breast halves
without skin
1/2 teaspoon paprika
1/3 cup chicken broth — homemade
1/3 cup white wine
1 teaspoon dried basil
2 Tablespoons vegetable oil
Heat 2 Tablespoons oil over medium-high heat in
skillet. Sprinkle chicken with paprika. Cook chicken
5 minutes on each side. Add remaining ingredients.
Bring to a boil; simmer, covered, 10-15 minutes
until juices run clear. Serve with sauce.

Chicken with Orzo

8 ounces Orzo
(cook as directed on package)
4 chicken breasts, boneless
skinless, thinly sliced
1 can "Salt Free" Diced Canned Tomatoes
Or
2 fresh large tomatoes, diced
1 white onion, diced
1-2 cloves garlic, minced
salt to taste)
white pepper to taste
3-4 Tablespoons Olive or Vegetable Oil
1/4 cup very dry sherry (optional)
(not cooking sherry)
1/4 teaspoon oregano
Place oil in a 10-inch skillet and heat. Sauté garlic
and onion until tender (not burned). Remove garlic
and onion and lightly cook chicken cutlets in same
pan keeping the oil and drippings. After chicken
turns white, replace onions and garlic Add 1 can of
salt-free diced tomatoes, salt, pepper, oregano and
dry sherry. Cover and simmer 1/2 hour until tender
and cooked. Add cooked orzo into the skillet and
devour! "Yum Yum"!

Chicken Giuseppe

1 medium onion
3 Tablespoon chopped garlic
3 Tablespoon s olive oil
1 teaspoon salt
3 whole skinned chicken breasts
1 can salt-free tomato paste
8 ounces package sliced mushrooms
1 cup red wine

Finely chop the onion and sauté under low
temperature in the olive oil until translucent. Raise
the temperature to medium. Add the garlic and
mushrooms. Sauté until the onions are caramelized
and the garlic-mushroom mixture is lightly brown.
Remove from skillet. Add the chicken breasts, which
you have pounded thin, and cook 5 minutes on
medium until they begin to turn white on the top.
Turn and cook until brown.
Remove the chicken breasts. Raise the temperature
to high and add the wine to the pan to deglaze and
cook off. Then, add the tomato paste, the onion
mixture, and the chicken. Cover the pan, lower the
heat to simmer, and let the chicken cook thoroughly.
Serve over your favorite pasta.

Sweet Apple Chicken

1/4 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup honey
2 whole apples
2 whole boneless, skinless chicken
breasts
1/2 teaspoon cinnamon, if desired
Skin two apples and dice into small chunks.
Sprinkle with cinnamon if desired.
Mix all ingredients, except chicken, in a sealable
bowl or large ziplock bag:
Add chicken breast and marinate overnight.
With a large piece of aluminum foil, make into a
bowl shape, place chicken on foil, and cover with a
separate piece of aluminum foil.
Bake at 375 degrees until chicken is fully cooked,
about 30-40 minutes.

Chicken Focaccia Sandwiches

3 skinless boneless chicken breast halves (cut in half
again horizontally so they are thin for sandwiches)
1 teaspoon dry Italian dressing
seasoning mix
(from this cookbook)
1/2 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 Tablespoon olive oil
1/2 cup water
1-1/2 cup sliced red onion (1/4
inch thick)
2 red peppers, cut in strips
1/3 cup chopped green onion
1 batch focaccia bread (recipe found in this book),
cut in half horizontally
Note: Cook bread in the oven instead of the bread
machine. Shape into two 5” loaves or one large 10”
loaf. I prefer the smaller ones.
Mix Italian dressing seasoning with garlic powder
and pepper. Coat each chicken breast with
seasoning. Heat oil in a large skillet and sear
chicken until brown. Reduce heat and add water.
Cook until tender. Remove chicken and keep warm.
In same pan, increase heat and cook veggies.
Season with salt and pepper. Cut bread in half and
toast in oven or toaster oven, top with chicken and
veggies. Replace lid and cut into four sandwiches.
At serving time, drizzle with Italian salad dressing
for added seasoning. Wrap leftovers in foil when
cool. Reheats well in microwave. Just remove top
and heat.

Rosemary Turkey

2 turkey legs
2 Tablespoons extra virgin olive oil
3 Tablespoons balsamic vinegar
2 Tablespoons dried rosemary or fresh to
taste
1 Tablespoon parsley flakes
coarse ground pepper to
taste
Mix all ingredients in pan, and roll turkey legs in
mixture, coating well. Cover with aluminum foil.
Cook for 1 1/2 hours at 350 degrees. This recipe can
be used for chicken also. Serve with steamed
veggies and it’s great.

Chicken Pesto

2 boneless skinless chicken breasts
olive oil
balsamic vinegar
½ box whole wheat pasta
1 cup fresh basil
1/3 cup olive oil
¼ cup pine nuts or slivered almonds
(unsalted)
1 clove fresh garlic
Put chicken in a ziploc bag or plastic container with
enough olive oil to cover it and about two or three
shakes of vinegar. Marinade for about an hour or
overnight. Grill as usual.
Cook pasta as directed on box.
Meanwhile, put all other ingredients into a small
food processor, and mix until smooth. When the
chicken and the pasta are done, add the basil mixture
to the pasta, slice the chicken, and serve. Makes 2 to
3 servings.

Fried Chicken

2 pounds chicken legs
1/4 cup olive oil
2 Tablespoons paprika
1 teaspoon garlic powder
2 Tablespoons dried parsley
2 teaspoon kosher salt (non-iodized)
Fry chicken in oil in fry pan. Add spices halfway
through cooking.
Variation: Add sliced mushrooms to pan during the
last 5 minutes of cooking.

Chicken with Apricot Sauce

2 chicken breast filets
1/2 medium onion, diced
1/2 cup apricot preserves
Dash of ginger or to taste
Brown filets in olive oil until thoroughly cooked.
Remove from pan, leaving oil and drippings in pan.
Add onions and cook until limp. Add preserves and
ginger and pour warm sauce over chicken. Serve
accompanied with Basmati rice.

Tupelo Chicken

6 cups vegetable oil
1 cup corn flake crumbs, crushed
2 teaspoons red pepper flakes, crushed
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt non-iodized
1/2 teaspoon paprika
1/4 teaspoon onion powder
1 dash garlic powder
1 egg beater (1/4 cup egg
beater = 1 egg)
1 cup flour
1 pound chicken breast tenderloins
1) Preheat oil in fryer to 350 degrees.
2) Prepare the breading by combining corn flake
crumbs, crushed red pepper flakes, cayenne pepper,
cumin, salt, paprika, onion powder, and garlic in a
medium bowl.
3) Beat the egg in a separate bowl.
4) Pour the flour into another bowl.
5) When oil is hot, bread the chicken by coating
each strip in flour. Dip each piece in the egg mixture
and then back in flour. Dip again in the egg mixture
and then in the cornflake crumb mixture.
6) Fry each piece for 4-5 minutes or until chicken is
golden brown.

Honey Mustard Chicken

3 Tablespoons honey
3 Tablespoons salt-free mustard
1 Tablespoon corn oil
1 1/2 teaspoons curry
1/4 teaspoon black pepper
1/2 teaspoon salt
4 boneless, skinless
chicken breasts
Preheat oven to 400 F. Line baking sheet with foil
and set an oiled rack on top. In bowl, combine
honey, mustard, oil, curry, salt, and pepper. Using a
brush, coat chicken all over with mustard glaze. Set
pieces on rack. Bake until chicken is golden brown
on outside and no longer pink in the center, about 20
minutes. Serves. 4.

Stir Fry Chicken

1 Tablespoon Kitchen Bouquet browning
& seasoning sauce
3 to 5 Tablespoons sugar
salt to taste (non-iodized)
1 to 2 teaspoons Mrs. Dash table blend
1 teaspoon hot chili oil
1 teaspoon crushed garlic
water to make 1 cup with previous ingredients
2 Tablespoons cornstarch
Mix above ingredients until cornstarch is dissolved
and lump free to make the sauce.
1- 1 1/2 pounds chicken tenders, cut up
(organic; Not salt-water
glazed for freezing)
1 medium onion (cut up in bite-sized
pieces)
2 or 3 carrots cut up (cut up in
bite-sized pieces)
broccoli (cut up in bitesized
pieces)
mushrooms
other vegetables of your
choice
1 to 2 Tablespoons peanut oil
Saute chicken pieces in ¼ of the sauce mix until
cooked through then remove from pan to bowl.
Add more peanut oil and vegetables to pan and cook
on high adding a little water and stir frying until
vegetables are bright in color and still somewhat
crisp. Then add remainder of sauce mix to pan along
with cooked chicken and continue to stir until sauce
is thick and clear.
Serve with rice of your choice made without salt.

Portobello Mushrooms and Chicken

3-4 cloves garlic, minced
2 Tablespoons olive oil
2-3 6 oz. packages Portobello mushrooms,
sliced
1/4 teaspoon salt
4 boneless skinless chicken
breasts, thinly sliced
1 large tomato, diced
Sauté the garlic in olive oil. Add Portobello
mushrooms and salt. (May need to add a little
water.) Cover and simmer until mushrooms are
almost done to your liking. Add chicken breast and
tomato. Season with more salt and/or herbs, such as
basil, as desired. Cook until chicken is done, about
10 minutes.

Greek-Style Chicken

6 – 8 chicken thighs
2 Tablespoons olive oil
1 Tablespoon oregano
cup lemon juice
2 cloves garlic, crushed
2 whole lemons, sliced
Coat bottom of roasting pan with olive oil. Add
chicken thighs. Pour lemon juice over chicken.
Sprinkle garlic and oregano over chicken.
Place lemon slices on chicken. Bake at 375 degrees
F for 40 minutes, or until chicken is cooked to an
internal temperature of 180 degrees F.

Chicken and Potato Casserole

2 large onions, diced
2 Tablespoons olive oil
2-3 Tablespoons ketchup (unsalted)
4 chicken breast fillets (or 4
minute steaks)
2 large potatoes, diced
1 clove garlic, sliced
Sauté onions in olive oil until well browned.
Add ketchup and chicken (or beef). Sauté 3
minutes. Add potatoes and garlic

Jewish-Style Chicken

6 – 8 chicken thighs with skin
Spice Hunter Poultry
Seasoning & Grill™ (just
enough to lightly coat
chicken)
1 small jar Smuckers™ Low Sugar
Apricot Preserves
Approximately 1 cup orange juice
2 Tablespoons water
2-3 Tablespoons olive oil
Assemble chicken in a non-stick roasting pan.
Sprinkle on Spice Hunter Poultry Seasoning & Grill.
Spread apricot preserves over chicken. Pour orange
juice in the pan. Add water to the pan. Add oil to
the pan. Bake at 375 degrees F. for 40 minutes, or
until chicken is cooked to an internal temperature of
180 degrees F.

Bronzed Chicken

4 boneless, skinless chicken
breasts, pounded to 1/4-inch
thickness
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt or omit salt altogether
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper or to taste
1/4 cup extra virgin olive oil
sliced vegetables (optional, see recipe directions)
Be sure to check the label on the spices for added
salt.
Mix all spices together.
Dip chicken in extra virgin olive oil, then in spice
mixture, or sprinkle spices on the oiled chicken, and
fry. Use extra virgin olive oil in pan if needed.
When the chicken is almost done, add sliced yellow
squash, zucchini, onions, bell peppers to the pan and
finish cooking them together. Chicken (and
veggies) should have a bronzed appearance
Sometimes, I cook veggies using the same spice
mixture, without the chicken.

Hot Citrus Chicken

2 teaspoons unsalted poultry seasoning
1/2 teaspoon each of the following:
salt
ground cumin
ground coriander
1/4 teaspoon each of the following:
ground allspice
ground red pepper
black pepper
1 pound chicken breast, cubed
1 Tablespoon olive oil
1/4 cup water
1/4 cup white wine (or extra water
or homemade chicken
broth)
1 Tablespoon lemon juice
1/8 teaspoon salt
1 Tablespoon orange marmalade
Combine first 7 ingredients in a small bowl, stir
well. Rub chicken with spice mixture (just toss it in
the bowl), let sit 5 minutes.
Heat oil in a skillet, add chicken and lightly brown
(just a minute or so). Add water and wine. Cover,
reduce heat, and simmer 6 minutes or until chicken
is cooked through. Remove chicken. Add lemon
juice, and 1/8 teaspoon salt to skillet, bring to boil
and simmer until reduced about 4 minutes. Stir in
marmalade and add chicken back.
Serve over rice.

Vinaigrette Chicken

1/2 pound chicken breast, cut into
serving-size pieces (3-4
ounces)
Dressing: Mix the following:
2 Tablespoons olive oil
2 Tablespoons red wine (or balsamic)
vinegar
1 Tablespoon lemon juice
1 clove garlic, crushed/minced
Italian seasoning, to taste
I freeze these in individual servings, too.
Just take out and microwave, grill, or bake!
I don’t always measure when I “cook,” so feel free
to make the dressing to taste!

Garlic Lime Chicken

3-4 fresh limes (their juice)
4 large boneless chicken breasts
6 cloves garlic chopped
1 teaspoon olive oil
Cube chicken into bite size pieces. Begin to saute
with olive oil and garlic about 5-6 minutes. Add all
lime juice from squeezed fresh limes. Continue to
cook till all juice is absorbed, and forms a brown
crusty coating (about 20 minutes).

Lemon Pepper Chicken with Pasta

1 pound boneless, skinless chicken
breast, cut into bite size
chunks
1/2 box farfalle pasta
flour
concentrated lemon juice
sherry
olive oil
salt
black pepper
Once chicken is cut up, dredge lightly in flour. In a
deep skillet, heat approximately 3 tablespoons of
olive oil. Place chicken in skillet, season with salt
and black pepper. Boil pasta in separate pot. As
chicken is close to browning, add approximately 1
cup of lemon juice and 1 cup of sherry wine to
skillet, adding a little more black pepper, to taste.
Reduce heat to medium and let chicken simmer,
removing chicken from skillet but not removing
skillet from heat when it is done cooking. Once
pasta is done, drain and add to liquid mixture in
skillet. Add chicken back in to skillet with pasta,
adding a little more of each of the liquids, so mixture
does not burn in pan. Remove from heat and serve.

Pasta with Chicken and Peppers

5 Tablespoons olive oil
1 large boneless and skinless
chicken breast, sliced
1 medium onion, chopped
1 medium red bell pepper, julienne
style
1 medium green bell pepper, julienne
style
1 clove garlic, minced
1/2 teaspoon ground red pepper
2 large tomatoes, chopped
3/4 pound pasta; tubes, as in penne
Heat 2 Tablespoons olive oil over medium heat in
large skillet. Cook and stir chicken until tender.
Remove. Set aside. Add 2 Tablespoons olive oil to
skillet. Cook and stir onion and bell peppers until
tender. Return chicken to pan. Add garlic and
ground red pepper. Cook 3 minutes, stirring
constantly. Add tomatoes; simmer for 10 minutes.
While chicken mixture in simmering, cook pasta
according to directions. Do not overcook. Drain
and toss with remaining tablespoon of olive oil.
Serve chicken mixture over pasta.

Millennium Chicken

3 pounds boneless chicken
40 cloves garlic
2 medium onions, quartered
1/2 cup lemon juice
1 cup sherry
2 Tablespoons Mrs. Dash No-Salt Blend
1/4 cup olive oil
Brown the chicken and add to one huge pot with
balance of ingredients. Cook for 2 hours in a 300
degree F oven. Baste every 1/2 hour.

Italian Chicken

6 ounces fresh sliced mushrooms
1 medium fresh sliced onion
1 clove garlic, chopped
1 teaspoon oil
1 teaspoon basil
cup chicken stock from this
cookbook
1 tomato, skinned and
cubed
1 whole head broccoli, cut into
pieces, including stem
1 pound chicken breast, cubed
Sauté mushrooms, onion and garlic in oil. Add
basil, chicken stock, tomato, and broccoli. Simmer
10 minutes. Add chicken breast cut into bite size
pieces. Simmer till done, serve over fettuccini
noodles.

Lemon Chicken Kabobs

8 skinless chicken thighs
2 lemons
1 Tablespoon fresh parsley — chopped
1 Tablespoon balsamic vinegar
2 teaspoons Italian seasoning
1 clove garlic — minced
salt and pepper — to taste
Cut thighs into 1 1/2 inch pieces. In a mixing bowl,
combine lemon juice from one of the lemons,
parsley, vinegar, Italian seasoning, garlic, salt, and
pepper. Add chicken and toss with seasoning
mixture. Cover and marinate, refrigerated, for one
hour. Thread chicken and lemon wedges from the
other lemon (8 wedges total) on four 8 to 10 inch
skewers. Broil or grill 6 to 8 inches from heat
source for about 15 minutes, turning 2 to 3 times
until chicken is cooked through.

Marinated Chicken Kabobs

3 cloves crushed garlic
1/2 cup packed brown sugar
3 Tablespoons creamy Dijon mustard
(without salt)
1/4 cup cider vinegar
Juice of 1 lime
Juice of 1/2 large lemon
6 Tablespoons olive oil
1 teaspoon salt
pepper to taste
chicken
veggies
Combine all ingredients except chicken and veggies.
Reserve small amount of marinade for basting. Cut
chicken into large cubes or strips. Marinate for
several hours. Skewer chicken and sliced veggies.
Grill, basting often, until chicken is cooked through
and veggies are tender.

BBQ Chicken

chicken parts with bone and
skin
1/2 cup ketchup (use low-iodine
ketchup recipe from this
cookbook)
1/2 cup sugar
1/2 cup vinegar
1 cup water
1 Tablespoon salt
1 teaspoon pepper
1 teaspoon chili powder (salt free)
Combine all ingredients. Arrange chicken in 9x13
pan. Pour sauce over chicken. Cook 3 hours at 325
degrees F, basting every 15-20 minutes until done.
Comment: It really isn’t that bad basting so often. I

Unstuffed Cabbage

1/2 head cabbage thinly sliced
3/4 pound ground white meat turkey
or chicken
1/2 cup unsalted bread crumbs or
matzo meal
1 Tablespoon Mideastern spice mix
(cinnamon, nutmeg, fennel,
pepper, coriander, turmeric,
ginger)
2 cloves garlic, sliced
1/2 medium onion, thinly sliced
1 Tablespoon olive oil
1 14 oz can no-salt stewed tomatoes in
juice
2 Tablespoons apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1 cup brown rice, cooked per
package directions
Sauté onion and garlic in olive oil. Mix seasonings,
turkey, and bread crumbs or matzo meal. Form into
little meatballs. Add meatballs, tomatoes, with juice
and 1 can of water, plus the vinegar, sugar, and salt.
Add cabbage and cook until meatballs are cooked
through and cabbage is tender. Serve over cooked
brown rice. Serves 2-3.

Grilled Chicken with Natural Pan Gravy

1 3/4 cups chicken broth, homemade
3/4 cup beef broth, homemade
1 Tablespoon shallots, chopped
1 teaspoon garlic, finely chopped
1/4 cup dry red wine
6 boneless and skinless
chicken breast halves
black pepper, to taste
salt-free vegetable
seasoning
Combine 3/4 cup chicken broth and beef broth in 1-
quart saucepan; bring to boil over medium high heat.
Reduce heat to medium; simmer about 20 minutes
until reduced by half. Meanwhile, prepare hot coals
for grilling or heat broiler, first positioning grill or
oven rack 4 inches from heat source. Lightly spray
10-inch frying pan with nonstick cooking spray; heat
over medium heat. Add shallots and garlic; cook
about 2 minutes, stirring occasionally until softened.
Add red wine, reduced stocks, and remaining 1 cup
chicken stock; bring to boil over medium-high heat.
Reduce heat to medium; simmer 15 minutes until
liquid is reduced to 3/4 cup. Lightly season chicken
breast with pepper and salt-free seasoning; spray
lightly with nonstick cooking spray. Grill or broil
chicken 3 to 5 minutes on each side until juices run
clear when pierced with fork. Remove to serving
platter.
Remove gravy from heat; season lightly with saltfree
seasoning and pepper. Spoon 2 tablespoons over
each chicken breast to serve; serve remainder
alongside.

Greek Grilled Chicken

1 pound skinless and boneless
chicken breast halves
1 pound skinless chicken thighs
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 lemon , sliced
1 clove garlic, minced
1 teaspoon dried oregano
Pat chicken dry with paper towels. Combine oil,
lemon juice, lemon, garlic, and oregano. Place
chicken and marinade in bowl or sealable plastic
bag. Marinate, refrigerated, 4 hours or overnight.
Grill or broil chicken, 6 to 10 minutes per side, until
browned and cooked through.

Sesame Chicken Nuggets

1 pound skinless chicken breasts
salt
black pepper
1/2 cup sesame seeds
1 whole lemon
3 Tablespoons vegetable oil
2 Tablespoons sesame oil
Cut chicken into strips and season with salt and
pepper. Put sesame seeds and chicken into a plastic
bag and shake chicken to coat. Heat both oils
together in large pan. Add chicken, cook until brown
on bottom (2-3 minutes) turn and cook until brown
on other side. Serve garnished with lemon wedge.

Grilled Chicken Breast Sandwiches

4 boneless, skinless chicken breasts
2 plum tomatoes
1 bunch fresh basil
balsamic vinegar
salt
black pepper
Focaccia Bread (see recipe in this cookbook)
Trim chicken breasts of any excess fat. Lightly
season with salt and black pepper, to taste. Grill
chicken breasts until firm to touch or until juices run
clear. Slice tomatoes and tear basil leaves into bite
size pieces. Take focaccia bread and lightly drizzle
with balsamic vinegar (if you pour too much it will
get soggy!). Layer one chicken breast with a couple
of slices of tomato and a few pieces of basil onto
focaccia bread. Enjoy!

Chicken with Cranberry Gravy

1 1/2 pounds boneless and skinless
chicken breasts
salt and black pepper
flour
oil, for frying
1 large shallot, minced
1 cup chicken broth, homemade
1/4 cup sherry (see Tip box about
wine and sherry.)
1 Tablespoon cornstarch dissolved in
1 Tablespoon water
salt and pepper. to taste
1 cup fresh or frozen
cranberries. If
frozen, defrost first.
Season cutlets with salt and pepper; then coat lightly
with flour. Heat oil in a frying pan and fry chicken
over medium-low heat until cooked through and
lightly browned on both sides. Set chicken cutlets
aside, keeping them warm. Pour off all but 1
tablespoon of fat from pan. Sauté shallots in oil over
medium-low heat until soft. Add broth and sherry.
Cook 4 to 5 minutes. Add cornstarch mixture to
broth mixture and cook 2 minutes. Add salt and
pepper to taste. Add cranberries and heat through,
another 2 to 3 minutes. Pour sauce over chicken and
serve.

Garlic Chicken with Balsamic Vinegar

1 pound skinless chicken breasts,
thinly sliced
salt
black pepper
4 cloves garlic, chopped
1/4 cup extra virgin olive oil
2 Tablespoons balsamic vinegar
3 Tablespoons fresh parsley
water
Season chicken with salt and pepper. Chop garlic.
Heat 3 Tablespoons oil in large pan; add chicken and
cook turning once until browned. Move to a plate
(leaving drippings in pan). Add remaining oil and
garlic to pan; cook until softened but not brown,
about 1 minute. Add vinegar and water, bring to a
boil, and then boil 1 minute. Stir in parsley. Return
chicken to pan and simmer for 1 minute or until
done.

Chili Mac

1 pound ground beef or turkey (or 2
cups additional white beans
for a vegetarian version)
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 garlic cloves, minced
2 cups cooked pasta or rice
1/2 cup water
1 Tablespoon chili powder (without salt)
1 teaspoon cumin
1/4 teaspoon pepper
1 15-ounce can diced tomato (or fresh diced
tomato)
1 cup white beans, cooked
1 can unsalted corn (or frozen or
fresh corn)
1 8-ounce can tomato sauce (or
homemade)
1 6-ounce can tomato paste (or
homemade)
Cook first 4 ingredients in large pot till meat is
browned (or, if there is no meat, just the veggies
simmered in liquid or sautéed in oil). Add rest of
ingredients and simmer 20 minutes, stirring
occasionally.

Another Meatloaf Recipe

1 white onion, chopped
1 bell pepper, chopped
3 pounds ground beef
1 tomato
lots of no-salt ketchup
salt and pepper
no-salt "Tony Chachere"
seasoning
Put onions and bell pepper in microwave for a
couple of minutes to soften. Mix with the meat. Add
tomato and ketchup (as much as desired). Add all
seasonings. Mix well. Put in a pan, sprinkle on more
seasoning and ketchup, and bake for 35-45 minutes
at 375 degrees F.

Mini Meatloaves

These freeze well!
1/2 cup unsalted ketchup
1 1/2 Tablespoons dry mustard
1 pound ground beef or turkey
1 small chopped onion
1/4 cup oatmeal
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 egg white
Preheat oven to 400 degrees F.
Combine ketchup and mustard. Reserve 3
Tablespoons. Combine remaining mixture with all
other ingredients.
Divide into 4 equal portions. Shape into free-form
loaves, place on greased cookie sheet.
Spread reserved ketchup mixture over loaves (I add
a teaspoon of brown sugar first) and bake for about
25 minutes.

Chef's Meatloaf

1 1/2 pounds ground round hamburger
1 small yellow onion, chopped
2/3 cup water
3 slices homemade (or other
approved) bread, cut into
small cubes
3 Tablespoons 100% egg whites,
pasteurized
1/2 Tablespoon canola oil
1/2 Tablespoon distilled white vinegar
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sage
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon sugar
tomato sauce for topping,
approximately 1/4 cup
(see recipe in this
cookbook)
Preheat oven to 350 degrees F. Mix all ingredients
together (except tomato sauce) in a large bowl.
Dump into ungreased large loaf pan (around 1 1/2
quarts) and shape with spoon. Make groove down
center of loaf and pour tomato sauce over top. (Note
that some references disallow canned foods on the
low-iodine diet, since some canning machinery may
be cleaned with iodine-containing cleaners.) Bake
for one hour; add 15 minutes for crispy top. Remove
from pan immediately (to avoid standing in juices.)
Serve with green beans! Store individually wrapped
slices in freezer to pull out when desired.

Beef Curry

2 pounds stew meat, cubed
3 medium potatoes, quartered
1 large onion, minced
1 teaspoon garlic, minced
2 Tablespoons garam masala — Indian
spice
2 Tablespoons curry powder
1 cup water
salt to taste
In 1 tablespoon cooking oil, fry onion and garlic for
one minute. Add the cubed meat and potatoes and
fry until meat is browned, mixing well. Sprinkle the
garam masala over the meat mixture. Stir well and
fry for about 2 minutes. Add the curry powder and
keep stirring until mixture starts sticking to bottom
of pan; then add about 1 cup of water. Add salt to
taste, cover, and cook until meat is done and mixture
thickens a little.
Note : This recipe can also be made with cubed
chicken breasts.

Indian Meat with Peas

1 pound ground beef or lamb
1 Tablespoon minced garlic
2 Tablespoons curry powder
1 cinnamon stick
1 teaspoon minced fresh ginger root
(or 1/2 teaspoon ground)
1 teaspoon salt
1 pkg (10 oz) frozen peas (without salt)
Sauté meat in skillet. Add rest of ingredients except
peas. Stir and cook until meat is done. Add peas &
cook until just thawed and heated through.
Serve over couscous or basmati rice.

Scottish Beer Pot Roast

8 to 10 ounces lamb or beef, cut into 1 inch
or smaller cubes
1 large leek or onion, halved
lengthwise and sliced
1 large potato, peeled and cut
into ½ inch pieces
2 medium carrots, cut into ½ inch
slices
4 to 6 cups water
12 ounces dark beer
2/3 to 1 cup barley or rice
½ teaspoon black pepper
2 Tablespoon parsley
Mix first 4 ingredients in a slow cooker. Stir in the
next 4 ingredients. Cover and cook on low-heat for 8
to 10 hours or on high-heat for 4 to 5 hours. Stir in
parsley before serving. Makes 2 servings.

Beef and Pepper Medley

1 1/4 Tablespoons garlic powder
1 1/4 Tablespoons black pepper
2 1/2 pounds beef roast
1 large green pepper, julienne
style
1 large sweet red pepper,
julienne style
1 large sweet onion, thinly
sliced
1/4 cup olive oil
1/3 cup red wine vinegar
1 3/4 teaspoons dry mustard
1 1/4 teaspoons minced garlic cloves
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
Combine garlic powder and black pepper; rub over
all sides of roast. Place on a rack in a shallow
roasting pan. Preheat oven to 500 degrees F. Place
roast in oven and reduce heat to 350 degrees F. Bake
for 1 1/2 to 2 hours or until meat reaches desired
doneness. Chill for 30-40 minutes or until meat is
cool enough to handle. Cut into 3- inch x 1/4-inch
x 1/4-inch strips. Place in a large salad bowl; add
peppers and onions. Combine dressing ingredients in
a jar with a tight-fitting lid; shake well. Pour over
salad and toss to coat. Cover and refrigerate
overnight. Serve cold.

Venezuelan Beef

2 pounds round steak
5 Tablespoons olive oil
1 onion, minced
1 clove garlic, crushed
2 bay leaves, crumbled
1-1/2 teaspoon salt
1/2 teaspoon black pepper
Slice steak into thin strips, ¼ inch wide. Heat oil in
skillet and add beef. Add remaining ingredients and
stir with fork. Cook until beef is browned. Can
cover, if desired. Serve over basmati rice.

Tomato-Basil Pasta Salad

3 large ripe tomatoes, coarsely
chopped
1/3 cup chopped red onion
¼ cup extra-virgin olive oil
2 Tablespoons red wine vinegar
1 teaspoon minced garlic
½ teaspoon non-iodized salt
½ teaspoon black pepper
¼ teaspoon oregano
12 ounces rotini pasta
1 cup fresh basil leaves, cut into
thin strips
1. Put tomatoes, onion, olive oil, vinegar, garlic, salt,
pepper, and oregano in a large bowl; toss. Let stand
at room temperature at least 30 minutes or until
tomatoes release their juices, tossing occasionally.
2. Cook pasta as package directs. Drain and add to
bowl with tomatoes; lightly toss.
3. Let come to room temperature. Add basil; toss.
Serve immediately or refrigerate.

Tabouli (Wheat Salad)

1 1/2 cups cracked wheat or bulgur wheat
(found in hot cereal section of grocery store)
1 1/2 cups boiling water
1 cucumber; remove seeds
3 tomatoes
1 bunch parsley (I don’t use the whole
bunch)
fresh or dried mint to taste
Cook wheat in water according to package
directions. It should be a grainy consistency, not
pasty. Chill in refrigerator. If water is not completely
absorbed, squeeze out with paper towel. Chop
veggies and herbs very fine. Mix with chilled wheat.
Dressing for Tabouli
1/2 cup vegetable oil
1/2 cup lemon juice
1 teaspoon salt
Mix into wheat/vegetable mixture to taste. Chill.
Salad can be eaten with a fork or on bread. We like
dipping pita bread into it, but could not find any that
was appropriate for the low-iodine diet.

Warm Spinach Salad

1 to 2 Tablespoons oil
sliced mushrooms
3 Tablespoons fresh, chopped green onion
(can substitute any onion)
1/4 cup white vinegar
4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
washed, fresh spinach
cooked chicken breast
Add oil to 12-14-inch frying pan. When oil is warm,
add mushrooms and onions. Saute for 1-2 minutes
(mushrooms and onions will not be thoroughly
cooked). Remove from heat and add vinegar, sugar,
salt and pepper to the pan. Stir until dissolved.
Begin slowly adding spinach and continue stirring.
Continue until all of your spinach is in the pan and
has started to wilt (may have to move pan to low
heat to accomplish this if your spinach is right out of
the fridge). Transfer to plates and serve with sliced,
cooked chicken on top.

Spanish Potato Salad

1 pound new potatoes
4 Tablespoons olive oil
1 tablespoon wine vinegar
2 cloves garlic, crushed
1 small red pepper, chopped
1 tablespoon chives, chopped
Scrape the potatoes. Cook until tender, but do not
overcook them or they will break up. Mix together
the oil and vinegar. Toss the potatoes while still hot.
Stir in the garlic and red pepper. Sprinkle with the
chopped chives. Serve while still warm.

Spinach Apple Salad

2 Tablespoons cider vinegar
2 Tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup apple, raw, unpeeled,
diced
1/4 cup sweet onions, chopped
1/4 cup raisins, seedless
2 cups fresh spinach, torn
2 cups romaine lettuce, torn
In a small bowl, combine vinegar, oil, salt, and
sugar. Add apple, onion, and raisins; toss lightly to
coat. Cover and let stand for 10 minutes. Just before
serving, combine spinach and romaine in a large
salad bowl; add dressing and toss.

Shoepeg Corn Salad

16 ounces frozen white corn —thawed
1 whole roasted red pepper — * see note
1/2 cup green pepper — diced
1 cup onion — diced
2 stalks celery — diced
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Combine corn, peppers, onion, and celery. Combine
sugar, oil, vinegar, salt, and pepper in a sauce pan.
Bring to a boil and remove from heat. Combine with
vegetables. Toss all together and chill 2 hours before
serving.
Note: To roast pepper, place over flame of a gas
stove or outdoor grill. In the case of a gas stove, the
pepper may be laid directly on the burner element.
Char the skin, turning often, until the entire pepper is
black. Rinse under running water, scraping away the
black skin.

Pasta Salad

6 ounces spaghetti or other pasta
1 clove garlic — minced
3 Tablespoons onion — minced
1/4 cup vegetable oil
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon salt
1 package frozen pea pods, thawed
1 cup cooked from dried
garbanzo beans
1/2 cup frozen corn, thawed
Cook, drain and rinse pasta. Combine pasta, beans,
corn, and pea pods. Sauté garlic and onion in oil
until tender. Add vinegar, sugar, oregano, salt, and
pepper. Pour over pasta/vegetable mix. Mix well and
refrigerate 6 hours before serving.
Note: Pea pods, beans, and corn may be substituted
with any vegetable you may have on hand. If you are
using fresh vegetables, it is a good idea to blanch
them.

Orzo Salad

1 box orzo pasta
1/2 bag dried cranberries, soaked in
warm water until soft
1 onion, diced
1 red pepper, diced
1/2 cup pine nuts, also known as
pignolia nuts
1/2 cup sugar
1/2 cup vinegar
1/4 cup olive oil
1 teaspoon salt
dash pepper
Cook orzo according to package directions. Mix all
ingredients with orzo and serve warm or at
room temperature. Tastes Great!

Greens with Vinaigrette

6 cups romaine lettuce, torn
1 cup radishes, sliced
1/3 cup olive oil
1/4 cup honey
2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
1/2 teaspoon dry mustard
1 teaspoon poppy seeds
2 garlic cloves, minced
1 drop hot pepper sauce
pinch sugar
salt and pepper to taste
In a large bowl, combine the romaine and radishes.
Combine the remaining ingredients in a jar with
tight-fitting lid and shake well. Just before serving,
pour vinaigrette over salad and toss gently.

Pasta and Pea Salad with Marjoram-Scented Vinaigrette

1/2 pound pasta
1 cup frozen peas , thawed
1/2 cup chicken broth, homemade
(see recipe in this cookbook)
4 Tablespoons red wine vinegar
1/2 teaspoon dry mustard
2 teaspoons fresh marjoram, minced
salt and pepper, to taste
Cook the pasta according to package directions,
drain, and combine with peas. Combine the
remaining ingredients in bowl and whisk together.
While the pasta is still slightly warm, pour the
dressing over the pasta and peas, toss, and let salad
rest for one hour. Serve at room temperature.
Small tubular pasta works best. Fresh oregano can
be substituted for marjoram.

Bavarian Potato Salad

4 cups potatoes, peeled and sliced
2 cups chicken broth, homemade
1/2 teaspoon salt
1/4 cup vegetable oil
1/3 cup onion, chopped
1/2 teaspoon sugar
2 Tablespoons lemon juice
pepper as desired
Boil potatoes in broth with 1/4 teaspoon salt for 5 to
8 minutes, until tender. Drain. Toss warm potatoes
with vegetable oil and onions. Dissolve remaining
1/4 teaspoon salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before
serving. Serve at room temperature.
The Bavarian Potato Salad was tasty. For variety I
substituted walnut or grapeseed oil for the vegetable
oil, Vidalia or green onion for the yellow onion, and
balsamic vinegar for the lemon juice.

Black Bean Salad

3 cups black beans, cooked and drained
2 cups frozen corn, cooked and drained
2 sweet red or orange bell peppers,
cut into pieces
1/2 cup red onion, minced
1/2 cup cilantro, chopped
1/2 cup parsley, chopped
1 teaspoon chili peppers, crushed
3 cloves garlic, crushed
1/2 cup lime juice
1/2 cup canola oil
2 teaspoon cumin
1 teaspoon salt
Combine beans, corn, onions, red peppers, cilantro,
parsley, chili peppers. Mix garlic, lime juice, oil,
cumin and salt. Pour over salad and mix.

Egg Salad

Place the following ingredients in a food processor
12 hardboiled egg whites
1 peeled avocado
2 or 3 stalks celery cut up
fresh onion to taste
salt and pepper
Grind to the desired consistency. All right — it will
be greenish. But the avocado gives it a creamy flavor
and I don't miss the yolks and mayo.

Mixed Green Salad with Strawberry Dressing

1 1/2 cups sliced strawberries, divided
4 cups mixed greens
1/4 cup sliced almonds, lightly
toasted
1/4 cup olive oil
1 1/2 Tablespoon balsamic vinegar
1/2 Tablespoon sugar
salt & pepper to taste
Mash enough berries to measure 1/8 cup. Reserve
remaining berries. Whisk together oil, vinegar and
sugar to blend. Stir in mashed berries. Season with
salt and pepper. Use as dressing for the above salad
ingredients. Either plate individually and pour sauce
on top or mix it all in a bowl and serve. Salad
dressing does not keep well. Must be used right
away.

Hard Rock Café Homemade Chicken Noodle Soup

1 pound chicken breast fillets

1 pound chicken thigh fillets

vegetable oil

2 tablespoons butter

1 cup chopped onion

1/2 cup diced celery

4 cups chicken stock

2 cups water

1 cup sliced carrot

1 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon minced fresh parsley

2 cups egg noodles

Garnish

minced fresh parsley

1. Preheat oven to 375 degrees.

2. Rub a little vegetable oil over the surface of each piece of chicken and arrange them on a

baking sheet. Bake for 25 minutes. Remove the chicken from the oven when it's done and set it

aside to cool.

3. Melt the butter in a large saucepan or dutch oven over medium heat. Sauté the onion and

celery in the saucepan for just 4 to 5 minutes. You don't want to brown the veggies.

4. Dice the chicken and add it to the pot along with the remaining ingredients, except the

noodles.

5. Bring the soup to a boil, reduce the heat and simmer for 30 minutes or until the carrots are

soft.

6. Add the noodles and simmer for an additional 15 minutes, or until the noodles are tender.

Serve with a pinch of minced fresh parsley sprinkled on top.

Makes 6 servings.

Hard Rock Cafe Cole Slaw

If you want the authentic Hard Rock Cafe Pig Sandwich experience, you just have to serve

your clone of that pulled-pork sandwich with this creamy, delicious cole slaw on the side. Even if

you don't whip up the sandwich, you'll want to dive into a batch of this secret slaw. It's just too

easy to make, and Who Wants to be a Millionaire? isn't on tonight. But be sure to let the stuff

hibernate in the fridge for a day or two after you toss it. That's the only way to get the flavors up

to dancing the perfect tastebud mambo.

1 1/3 cups mayonnaise

3 tablespoons white vinegar

2 tablespoons plus 2 teaspoons granulated sugar

2 tablespoons milk

dash salt

8 cups chopped cabbage (1 head)

1/2 cup shredded carrot

1. Combine all ingredients except the cabbage and carrots in a large bowl and blend until smooth

with an electric mixer.

2. Add cabbage and carrots and toss well.

3. Cover and chill overnight in the refrigerator. The flavors fully de velop after 24 to 48 hours.

Serves 6 to 8 as a side dish.

Pasta e Fagioli

1 pound ground beef

1 small onion, diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

2 cloves garlic, minced

2 14.5-ounce cans diced tomatoes

1 15-ounce can red kidney beans (with liquid)

1 15-ounce can great northern beans (with liquid)

1 15-ounce can tomato sauce

1 12-ounce can V-8 juice

1 tablespoon white vinegar

1 1/2 teaspoons salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/2 teaspoon thyme

1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.

2. Add onion, carrot, celery and garlic and sauté for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over

high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Serves 8.

Black Tie Mousse Cake

2 Cup flour

2 Cup sugar

3/4 Cup cocoa

2 teaspoon baking soda

1 teaspoon baking powder

salt

2 eggs

1 Cup black coffee

milk

1/2 Cup salad oil

3 teaspoon vanilla

1/4 Cup butter

2 Cups confectioners sugar

Sift first 5 ingredients and 1/2 teaspoon salt together in large bowl.

Add eggs, coffee, 1 cup milk, salad oil, and 2 teaspoon vanilla; blend

until smooth. Pour thin batter in greased 9"x13" pan. Bake in 350F oven

for 35 minutes. Meanwhile, cream butter until soft and sir in

confectioners sugar, 1/8 tsp salt, 3 tablespoon milk, and 1 teaspoon

vanilla. Beat until smooth and creamy adding more milk, if necessary.

Spread over warm cake.

Fried Mozzarella

1 pound block of mozzarella cheese

2 eggs, beaten

1/4 cup water

1 1/2 cups Italian bread crumbs

1/2 teaspoon granulated garlic

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

2/3 cup flour

1/3 cup corn starch

Slice the block of cheese lengthwise into about 1/2 inch

sections. Cut each section in half.

Beat the eggs with water and set aside. Mix the bread crumbs,

garlic, oregano, and basil and set aside. Blend the flour with

corn starch and set aside.

Heat vegetable oil for deep frying to 350F. Dip cheese in flour

then in egg wash and then coat with bread crumbs. Place carefully

in hot oil and fry until golden brown. This should only take a

matter of seconds, so you need to watch them closely.

Drain on brown paper bags and serve with your favorite pasta

sauce that has been warmed.

Garden Lasagna

Alfredo Sauce:

1/2 lb. sweet or salted butter

12 oz. heavy cream

Fresh ground white pepper

1 1/2 cups fresh Parmesan, grated

Ricotta Cheese Mix:

1 pint Ricotta cheese

2 oz. Romano, grated

3 oz. Mozzarella, shredded

2 tbls. green onions, sliced

2 teas. fresh parsley, chopped

1/2 teas. salt

1/8 teas. black pepper

1/4 teas. dried basil

1/4 teas. dried oregano

1 1/4 cups Alfredo sauce, cooled

Vegetable Mix:

4 cups broccoli florets

2 cups carrots, sliced 1/4"

4 cups fresh mushrooms, sliced 1/4"

2 cups red bell peppers, diced

1 cup green bell pepper, diced

1 cup yellow onion, diced

2 cups zucchini, sliced

Lasagna noodles

18 slices Mozzarella cheese, 1/2 oz. each

Lay out enough dry lasagna strips in a 9x13 pan to

ensure you have enough to make 3 full layers, with

very little overlap on each layer. Remove the dry

strips and cook according to package instructions until

barely "al dente" and drain.

ALFREDO SAUCE: Heat water to a boil in the bottom of

a double boiler. Add butter, cream and pepper to the

top pot and heat until butter is completely melted,

then stir in Parmesan until melted and blended.

Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for

use later.

RICOTTA CHEESE MIX: Combine all ingredients in a

bowl and blend thoroughly with a rubber spatula. Set

aside at room temp.

VEGETABLES: Combine all veggies and mix well.

ASSEMBLY: Coat the bottom and sides of a 9x13

baking dish with vegetable spray. Lay out cooked

lasagna strips (about 4) to cover entire bottom.

Spread 1-1/4 c of the Ricotta mix evenly over the

strips. Top with 8 c of veggie mix and spread out

evenly. Lay out 9 of the mozzarella slices to cover the

veggie layer. Repeat this layering. Top the second

layer of mozzarella slices with lasagna strips and

spread them evenly with 1-1/4 c ricotta cheese mix to

finish.

COOKING: Spray a sheet of foil with vegetable spray

and cover the baking dish tightly with the foil, sprayed

side down. Bake in a preheated 375F oven for about

an hour or until the internal temp is 165F. Remove

from the oven and allow to sit for a few minutes,

covered, before cutting and serving. Immediately prior

to serving, heat the reserved portion of Alfredo Sauce

and ladle the hot sauce over each slice of lasagna as

it is served.