Faux peanut dipping sauce

Ingredients

* 1/4 cup chicken broth
* 3 ounces unsweetened coconut milk
* 1 ounce freshly squeezed lime juice
* 1 ounce soy sauce
* 1 tablespoon red miso paste
* 1 tablespoon fish sauce or 2 to 3 anchovies, ground
* 1 tablespoon hot sauce
* 2 tablespoons chopped garlic
* 1 tablespoon chopped fresh ginger
* 3/4 cup cashew nut butter
* 3/4 cup tahini
* 1/4 cup chopped cilantro leaves

Directions

In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, fish sauce, hot sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Serve with satay or coconut shrimp.

Broiled Scallops in Garlic Butter Recipe

All you need:

2 lbs. raw bay scallops, rinsed and drained
¼ cup olive oil
1 stick of butter
3 tablespoons garlic powder
¼ teaspoon paprika
2 tablespoons finely chopped fresh parsley
Grated parmesan cheese

All you need to do:

Preheat the oven to broil.

Place the scallops in a single layer in an oven proof baking dish.

In a large glass measuring cup melt the butter in the microwave.

Add the olive oil and garlic powder and stir.

Pour over butter-oil mixture over the scallops.

Sprinkle with parmesan cheese.

Place under the broiler for 3-5 minutes or until the scallops are cooked and slightly browned.

Remove from oven.

Sprinkle with paprika.

Sprinkle with parsley.

Serve with rice.

Thai Ground Pork Salad

6 Servings










Ingredients

1. 2 pounds ground pork
2. 2 garlic cloves, minced
3. 2 small shallots, minced
4. 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
5. Juice of 1 lime, plus lime wedges, for serving
6. 2 tablespoons Asian fish sauce
7. 1 teaspoon light brown sugar
8. 1 teaspoon Sriracha (chile sauce), plus more for serving
9. 1 tablespoon vegetable oil
10. 1/2 cup chopped cilantro
11. 1/2 cup chopped mint
12. 1/2 cup chopped basil
13. Salt and freshly ground pepper
14. 1 cup chopped salted peanuts
15. 1 large head Boston or other leafy lettuce, separated into leaves


Directions

1. In a bowl, mix the pork, garlic, shallots and minced jalapeño. In a small bowl, whisk the lime juice, fish sauce, brown sugar and the 1 teaspoon of Sriracha.
2. In a skillet, heat the oil. Add the pork mixture and cook over high heat, stirring to break up the meat, until no pink remains, 5 minutes. Remove from the heat and stir in the lime juice mixture. Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Top with the peanuts and sliced jalapeños. Serve with lime wedges, Sriracha and lettuce for wrapping.

Tortellini w/ Pesto, Peas & Prosciutto:

Ingredients
1 package of fresh, dried or frozen tortellini
3 tbsp of premade pesto from a jar
a handful of frozen peas
a glug of GOOD extra virgin olive oil
4 tbsp of WHITE balsamic vinegar
2 slices of prosciutto, torn into strips (I like Citterio brand from Italy)

Cook the tortellini & frozen peas for about 3 minutes until done.
Drain the pasta & peas in a colander and mix with the pesto.
Pour your oil and white balsamic vinegar and taste.

Tuna Tortellini

Ingredients:

* 1 lb. refrigerated or frozen cheese tortellini
* 2 cups frozen baby peas
* 1 (12-ounce). can tuna in olive oil
* 1/2 teaspoon dried basil leaves
* Salt and pepper to taste

Preparation:
Cook the tortellini in boiling salted water until tender, adding the peas for the last minute of cooking. Drain.

Meanwhile, drain tuna, reserving 3 tablespoons of the oil. Return tortellini and peas to pot and add the tuna along with reserved oil, basil, salt, and pepper to taste. Heat through, stirring gently.

The key to this dish is the tuna canned in olive oil. The meat is more flavorful, with not many more calories, and the oil is necessary to finish the dish. If you can't find it, you'll need to add olive oil to the recipe.

Low Fat chocolate Souffle Cakes

2 servings (serving size: 1 soufflé)










Ingredients

* Cooking spray
* 4 1/2 tablespoons granulated sugar, divided
* 1 tablespoon all-purpose flour
* 1 1/2 tablespoons Dutch process cocoa (use the best quality you can get your hands on)
* 2 tablespoons fat-free milk
* 1/4 teaspoon vanilla extract
* 1 large egg white
* 1 teaspoon powdered sugar

Preparation

Preheat oven to 350°.

Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar.

Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla.

Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not overbeat). Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
Nutritional Information

Calories: 152 (4% from fat)

Fat: 0.6g (sat 0.3g,mono 0.2g,poly 0.0g)
Protein: 3.5g
Carbohydrate: 35.3g
Fiber: 1.4g
Cholesterol: 0.31mg
Iron: 0.8mg
Sodium: 35mg
Calcium: 26mg

LOW FAT ZUCCHINI BREAD

8 Servings









INGREDIENTS

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 tablespoon ground cinnamon
* 1 teaspoon nutmeg
* 1 egg (large)
* 1/2 cup non-fat egg substitute (or 2 large egg whites)
* 1 cup unsweetened applesauce
* 1 cup sugar
* 1 tablespoon vanilla extract
* 2 1/2 cups grated zucchini (approximately 1 x-large)
* 1/2 cup seedless raisins

PREPARATION

1. Preheat oven to 325°
2. Lightly spray two 8″x4″ loaf pans with non-stick spray and flour well.
3. Sift flour, salt, baking powder, baking soda, cinnamon and nutmeg together in a bowl.
4. Stir in raisins (adding them to the dry ingredients coats them with flour and helps prevent them from sinking to the bottom of the batter.
5. In a separate large bowl; beat egg and egg whites, vanilla and sugar together.
6. Add sifted ingredients to the creamed mixture, and beat well.
7. Sir in zucchini until well combined.
8. Bake for 40 to 60 minutes (my oven only takes 40 minutes, but my friends takes 60), or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove breads from pans and cool completely.

Enjoy!



CALORIES 169 (3% from fat) / FAT .08 g / CARBS 38 g

Lemon Pepper Chicken Recipe

2 Servings










Ingredients:
2 large, boneless, skinless chicken breasts
2 teaspoons extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon ground black pepper
½ teaspoon finely grated lemon zest
¼ teaspoon salt

Preheat oven to 375 degrees. Place cleaned chicken breasts in a small baking dish. Whisk together the oil, lemon juice, pepper, lemon zest and salt in a small bowl. Brush chicken breasts with mixture. Place chicken in oven, and bake for 20 minutes, or until the juices run clear and a meat thermometer reads 180 degrees. Remove from oven, let cool a few minutes and serve.