Serves: 2


1-1/2 pounds shelled, deveined shrimp

1 tablespoon extra-virgin olive oil

1 lemon, cut in slices (pits removed)

Old Bay Seasoning

Small mozzarella balls (6-8 quartered)

10 grape tomatoes cut in half

Whole wheat angel hair pasta


In a small bowl, sprinkle shrimp with Old Bay Seasoning. Add the slices of lemon. Cover and refrigerate for at least ½ hour.

Boil the pasta to al dente. Drain. Reserve a little water.

In a large pan, heat the oil. Add the shrimp with the lemons. Stir until lightly pink. Add the pasta. Mix. Add the tomatoes and stir to incorporate. Add the mozzarella. If dry, add a little pasta water. Enjoy!

Serves: 4-6


1-1/2 pounds chopped meat (you can use turkey)

3 sheets of matzo

2 egg whites

1-16 ounce jar Newman’s Pineapple Salsa



Preheat oven to 375.

In a medium size bowl, mix ground meat with the egg whites. Break sheets of matzo into bowl (I crumbled most but left some larger pieces). Add 2/3 jar of salsa.  Mix thoroughly. Put in an oiled or buttered loaf pan. Add mixture. Pour rest of jar sauce over the loaf.

Cook for 50-55 minutes. I made this with a

Serves: 2


2 - Chicken breasts, trimmed and cut very thin

Sliced pastrami

¼ cup of honey

1/8 cup of mustard

Corn flake crumbs


Garlic powder





Flatten chicken cutlets until very thin. Mix honey and mustard in a small bowl and brush over the cutlets. Top each piece of cutlet with a slice of pastrami. Roll tightly. Secure with a toothpick, if necessary. Place chicken on an oiled baking dish. Put rolled chicken, skin side down and brush with

Serves: 8


1/4 cup flour

1/4 cup butter, softened

1/2 cup chicken broth

8 ounces cream cheese, softened

2 1/4 cups frozen peas and carrots

1 teaspoon rosemary

1/8 teaspoon garlic powder

2 cups cooked rotisserie chicken, chopped

1 sheet pre-made puff pastry

1 egg, beaten (for egg wash)


Pre-heat oven to 375 degrees.

In a saucepan over medium heat, combine butter and flour. Stir until combined. Add in chicken broth and continue stirring. When combined, add

Serves:  4


  • 1 garlic clove, chopped
  • 3 tablespoons olive oil
  • nonstick cooking spray
  • 4 – 6 ounce Coho salmon fillets
  • ½ cup butter and herbs
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • ¼ cup white wine
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic sea salt


Preheat broiler and set oven rack 6 inches from the heat source. 

Line a pan with aluminum foil, and spray with nonstick spray.

Place garlic and oil in a small bowl and microwave on



  • 3 eggs
  • 1/2 cup milk
  • 1/2 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 2 tablespoon melted butter
  • Nonstick cooking spray


  • 2 pints blueberries
  • 2 teaspoons fresh lemon juice
  • 1/2 cup sugar
  • 2 teaspoons cornstarch


  • 1 package farmer's cheese
  • 1 1/2 cups 4% cottage cheese
  • 1/4 cup confectioners' sugar
  • 1 egg yolk
  • 1 tablespoon all-purpose flour
  • Zest of 1 lemon



Preheat oven to 300 degrees. To make blintzes: Puree

This uses more of a vinaigrette dressing.

Serves: 4-6



3 ounces baguette, cut into ½” pieces

3 tablespoons extra virgin olive oil

¼ teaspoon pepper

String Beans and Dressing:

1-1/2 tablespoons lemon juice

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

3 large garlic cloves, minced

3 anchovy fillets, minced

Salt and pepper

3 tablespoons extra virgin olive oil

1-1/2 pounds string beans, trimmed

2 ounces of Parmesan cheese

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