Recipes

Here are some of my SECRET recipes…

Pasta Roni with Shrimp or Tuna

Ingredients:
4.6 oz box Pasta Roni Nature’s Way Olive Oil & Italian Herb
10 precooked medium shrimp or 1 – 6 ounce can Albacore white tuna in water
2 cups fresh baby spinach
5 fresh asparagus stalks chopped
ground black pepper

Procedure:
Follow the instructions on the box directed to prepare the Pasta Roni but do not let it stand. Toss in the asparagus and simmer it for an additional 5 minutes covered. The add the precooked shrimp or tuna. Finally add the spinach, black pepper and serve.

Saute’ Green Beans with Cherry Tomatoes

Ingredients:
2 T. olive oil
1/2 yellow onion
1 tsp minced garlic
ground sea salt for taste
ground black pepper for taste
4 cups fresh green beans
6-7 rippened cherry tomatoes
1/2 each red, yellow, orange bell peppers

Procedure:
In a medium sauce pan, put 2 T. of olive oil. Saute’ onions until carmelized. Add minced garlic. Add green beans and simmer for 5 minutes covered. Then toss in the sliced tomatoes and bell peppers and continue to simmer covered for another 5 minutes. Add sea salt and pepper to taste.

Anna’s Ginger Tea

1 Cup

Ingredients:
4 thin slices of ginger
3 T. of natural orange juice
1 T. of natural lemon juice
1 tsp of natural honey (optional)
1 drop of peppermint extract

Procedure:
In a small pot, fill with 1 cup of water, raise temperature to just before boiling, put the sliced ginger leaving skin. Boil it for 10 to 15 min. Pour it in a cup or mug, then add the orange and lemon juice and drizzle it with honey and put 1 drop of peppermint extract.

Anna’s Banana and Peach Foster

1 Serving

Ingredients:
2 medium size of chop banana
1 medium slice peach (ripe)
1 T. of brown sugar
1 T. of crushed Almonds or Pecans (Dry roast and unsalted)
1 tsp of organic unsalted butter

Procedure:
Heat stove to medium heat. In a medium sauce pan, put in 1 tsp of butter. Melt the butter then combine your 1 T. of brown sugar. Stir it until brown sugar is somewhat dissolve but not completely. Then put in your banana and peach. Keep stirring until brown sugar coats the fruits. Then pour it in a bowl and garnish it with the nuts.

Anna’s Stir Fry Veggies

Ingredients:
2 T. olive oil
1 medium to long size zucchini
1 large tomato
1 yellow bell pepper
1 red bell pepper
1 pinch of salt
1 pinch of black pepper
1 small size squash
1 small onion
1 tsp of minced garlic
1 pinch of rosemary
1 pinch of parsley
1 pinch of oregano

Procedure:
Chop up all the vegetables and put them in 1 container. In a medium sauce pan, put 2 T. of olive oil. Combine onions and chopped tomatoes together until tomatoes are juicy and onions are caramelized. Then toss the rest of the chopped or sliced vegetables together with the herbs and spices. Cook until zucchini and squash are tender but not over cooked.

Anna’s Steamed Cabbage with Tomato and Shrimp

Ingredient:
¼ cup of water
2 bay leaves
½ cup of fresh cilantro
¼ cup of fresh rosemary
2 T. olive oil
1 small head of cabbage
1 pack of cherry tomatoes
1 cup of medium to jumbo size shrimp
1 small onion
½ ginger
2 cloves of garlic
½ cup of low sodium chicken broth
¼ of the McCormick crushed red chili peppers

Procedure:
Chop and steam the cabbage in a container. Steam shrimp in another.
Steam shrimp until it is pink in color or until done, don’t over cook it.
Chop onions, slice the ginger thin leaving skin on and cut the garlic
cloves into small pieces. In a medium to a large pot, drizzle 2 T. of olive
oil. Low to medium heat. Put in the onions, tomatoes, ginger and garlic
all at the same time. Sauté them for 5 minutes or until the onions is
caramelized. Then pour your steamed cabbage and shrimp next, stir
it until all ingredients are mixed well. Pour in about ¼ cup of water and
½ cup of your low sodium chicken broth. Add more water or broth if
desired. Finally put the crushed red chili peppers, cilantro and rosemary.

Anna’s Tofu and Shrimp

Ingredient:
2 T. of olive oil
1 pack of firm or extra firm tofu flavored or plain
1 cup of fresh or frozen shrimp
1 tsp of parsley
1 tsp of cilantro
1 tsp minced garlic
Mrs. Dash of your choice OR Lawry’s (Depending on your taste)
Black pepper
1 cup chopped green onion
1 large tomato

Procedure:
Steam 1 cup of shrimp ahead of time. In a separate pan, put 2 T. of olive oil to medium heat. Put in your chopped tomatoes and minced garlic first, sauté until tomatoes are juicy and saucy. Then combine your chopped tofu and cook it until tofu is golden brown. Add the rest of your ingredients except for parsley, mix them all together. Then add the steam shrimp and mix it again. Finally, garnish it with parsley.

Anna’s Salmon Recipe

Ingredients:
1 ( T ) of olive oil for each fillet
1 tsp. of minced garlic for each fillet
Garlic powder
Italian herbs and spices
4 bay leaves for each fillet
Basil
1 medium yellow onion (slice into rings)
1 red bell pepper (slice into rings)
1 yellow bell pepper (slice into rings)

Procedure:

Pre-heat oven to 350 degrees. Place salmon on a large baking dish. Cut
up the salmon fillet both vertical and horizontal. Rub the olive oil to the
salmon. Place the minced garlic inside the cut pocket of the salmon. Put all
all the other ingredients, then tuck in the bay leaves inside the cut pocket
of the salmon. Finally, place the sliced red and yellow peppers and sliced
onion on top of the salmon then slightly cover it with the aluminum foil.
Cook salmon for about 40 minutes.

Keep an eye on the salmon from time to time.

Tips: When buying fresh fish from the fish market, smell it first to make
sure that there is no smell at all and that the eyes are not pink or red.
Do the same when opening a fish from a package.

Anna’s Grilled Chicken

Ingredients:
Skinless chicken breast
½ bottle of red wine vinegar OR distilled white vinegar
1 tsp of minced garlic
4 bay leaves
Black pepper
Mrs. Dash of your choice OR Lawry’s
Italian herbs and spices

Procedure:

Marinate the chicken with the vinegar and all the rest of the ingredient for 1 hr. or overnight. Cover it. Then grill it the next day.

Anna’s Cantaloupe / Avocado Dessert

Ingredient:
¼ of cantaloupe (Depending on how many people, you may use 1 whole cantaloupe) OR 1 of ripe avocado
1 % to 2 % milk
1 tsp of sugar
1 T. of nuts (Almonds / Walnuts / Pecans / Cashews / Pistachios)
Note: Nuts have to be dry roasted and unsalted
Ice cubes

Procedures
Cut up the cantaloupe or avocado into cubes and put them in a bowl.
Put your 1 to 2 % milk and add 1 tsp. of sugar, then put 3 to 4 ice cubes then garnish it nuts of your choice. Serve cold.

Anna’s Veggie Lasagna Rolls

Ingredients:
1 pound 100% whole wheat lasagna noodles
1 pack of firm or extra firm tofu plain
1 cup fat free ricotta cheese
1/4 cup grated Parmesan cheese
1 T. dried parsley
1 egg
1 cup mushrooms, chopped
1 medium zucchini, chopped
2 tomatoes, seeded and chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 ( T. ) of olive oil
3 garlic cloves minced
1 cup of red and yellow bell peppers slice
1 16 oz jar marinara pasta sauce
(Organic Classico tomato, herb and spices or Barilla roasted garlic are good)

Procedure:
Pre-heat oven to 350 degrees. Cook lasagna noodles according to package directions, drain, layout on wax paper. In a blender, mix marinara sauce with tofu. Set aside. In a bowl, mix ricotta, Parmesan cheese, parsley and egg. Set aside. In a separate pan, put 1 T. of olive oil to medium heat. Put in your chopped tomatoes and minced garlic first, sauté until tomatoes are juicy and saucy. Then toss the rest of the chopped vegetables in and cook until zucchini is tender but not over cooked. Remove from heat and let cool. Fold vegetables into cheese mixture, add salt and pepper. heap 2 tablespoons of cheese/vegi mixture on one end of each noodle. Starting at mixture end, roll-up each noodle and secure with a toothpick. Coat baking dish with cooking spray, place rolls side by side. Pour marinara/tofu mixture over rolls and bake for 20 minutes.

Anna’s Trail Mix

Ingredients:
1 cup of oats
½ cup of Welch’s dried fruit medley berries
(Blueberries, Cherries, Cranberries and Golden raisins)
4 whole pieces of Dole 100% natural dried dates
Drizzle of natural honey
2 tsp. of soy butter
2 egg whites

Procedure:
Pre-heat oven to 350 degrees. In a baking dish, combine and mix all the
ingredients very well except for the egg whites. On a separate bowl, stir
the egg whites really well then combine and mix it very well to the rest of
the ingredients. Bake uncover for at least 30 minutes.

You may use this to garnish your yogurt, oatmeal or eat it as a hot cereal.
Pack it for your kids snack at school or serve in a bowl for everybody to
share at the table with your family and friends.

Here are some recipes just for kids…

Spinach Patties

Ingredients:
1 10 oz package frozen chopped spinach, thawed and well drained
3/4 cup cottage cheese or 1/2 cup part-skim ricotta cheese
1/2 cup cornflake crumbs or crushed cornflakes or bread crumbs
1/2 cup grated Parmesan cheese, plus some for garnish
1/4 cup fat-free mayonnaise
2 eggs or 1/2 cup egg substitute
1/4 tsp salt or salt substitute (optional)
Dash of pepper
Nonstick butter- or olive oil-flavored cooking spray
2 tsp olive oil

Procedure:
In a bowl, combine all of the ingredients except the oil and spray and mix
well. Shape into 6 to 8 patties. Spray a skillet, add the oil, and fry the
patties over medium heat for about 5 minutes on each side. Sprinkle
with additional Parmesan if desired.

White Chicken Chili

Ingredients:
1 onion, finely chopped
2 to 3 cups leftover cooked chicken pieces, diced (optional)
1 garlic clove minced
1/2 tsp ground cumin
1 10 oz package frozen white corn, thawed, or one 15 oz can drained
1 4 oz can diced green or jalapeno chili peppers
2 15 oz cans white northern beans
Reduced-fat shredded cheese, fat-free sour cream, and salsa for serving (optional)
Nonstick cooking spray
2 tsp olive oil

Procedure:
Spray a saucepan, add the oil, and saute the onions until tender. Add the
remaining ingredients and simmer for about 30 minutes. Serve with cheese,
sour cream, and salsa, if desired.

Baked Sweet Potato French Fries

Ingredients:
2 to 3 sweet potatoes
Nonstick cooking spray
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder (optional)
1/4 tsp pepper (optional)
2 tsp. of soy butter
2 egg whites

Procedure:
Pre-heat oven to 425 degrees. Cut the potatoes lengthwise into thin
wedges (microwave for 1 to 2 minutes to make cutting easier). Spray
liberally, place in a zippered plastic bag with the Parmesan and
seasonings, and shake. Arrange the potatoes in a single layer on a
cooking sheet sprayed with nonstick cooking spray. Bake for about 30
minutes, turning once.