Leese's Halibut Patties

These were surprisingly YUMMY

Halibut Patties

6 to 8 oz. Halibut (cooked and shredded)

1 Small Onion Chopped

1/2 cup Chopped Red Bell Pepper

1/4 tsp Crushed Red Pepper Flakes * want it hotter? add more

1 tsp.Tony's seasoning ( or salt and pepper to taste)

1 Egg

1/2 to 3/4 cup bread crumbs (unseasoned)

If to dry add a tiny bit of milk

mix with hands well.

In frying pan put a thin layer of olive oil. Make 5 to 6 patties from your mixture above. Fry approximately 5 minutes each side or until golden brown. Serve with Grits and eggs. YUM O

Leese's Curry /Indian seasoning Scallops

MM MM MMM these were so yummy

1/2 Lb Sea Scallops

1/2 Tsp Curry

1 Tsp Tastefully Simple Flavors of India Seasoning

Spray I Can't believe it's not butter

Pam Olive oil spray

Wash Scallops under cold water. Spray Skillet with Pam olive oil Heat to medium heat. spray one side of scallops with butter and season with both seasonings. You can add more to your taste. Place them in the skillet seasoned side down. Butter and season other side.

Cook about 3 to 4 minutes on each side depending on the size of your scallop.

NOTE: Scallops are NEVER all the same size! Do not be fooled. They also have a really strong marshy smell. so if your scallops are all one size and have no smell then you are probably getting skate meat cut out with a tool or possibly shark meat.

FIGS DECADENT FIGS

Pint of fresh Figs

2 packages of prosciutto

Gorgonzola Cheese crumbles

Preheat oven to 325

Wash figs and cut off stem. Make a cut in the fig about half way through.

Stuff fig with 1/2 tsp to 1 Tsp of Gorgonzola. Wrap fig in prosciutto.

Place all on baking pan. Bake approximately 15 minutes.

These are super rich I bet money you can't eat more than 2.

Also try blue cheese !

Lemon Pepper Halibut (Leese's)

Served with Roasted Brussels and Sauted Arugula

2 5oz Halibut fillets

Lemon Pepper seasoning or pepper with lemon juice

3 Tbl. Olive Oil

Season Fillets and sear about 5 minutes on each side in frying pan with the olive oil.

BRUSSELS & ARUGULA

Spary brussels with olive oil and season with your favorite seasoning

heat over to 375 and roast till brown (about 15 minutes).

After Halibut is done remove from pan. Toss arugula in the same pan add a sprinkle of Rice Vinegar. Don't over cook.

Baked Walnut Salmon (Leese's)

Served with Blue Cheese Salad and Parmesan Couscous.

2 5oz Salmon steaks (skinned)

1/2 cup chopped Walnuts

3/4 Cp. Bourbon Glaze (Tastefully Simple)

Salt and Pepper

Preheat oven @ 350

Pat dry salmon steaks

Salt and pepper to taste the more pepper the better :)

Place steaks in a shallow baking dish. Pour half of the bourbon glaze over fish. Bake @ 350 about 15 to 20 minutes DO NOT OVER COOK.

At last 5 minutes sprinkle walnuts on top of steaks.

When done drizzle the remaining glaze over steaks and serve immediately.

Dijon Pork Chop With Cabbage

4 center cut boneless pork chops (about 1 pound trimmed)
4 tsp. Dijon mustard
1 tsp. plus 1 Tbl canola oil
1 Tbl. Grated fresh Ginger
½ tsp. ground cinnamon
¼ tsp. ground cloves
½ head red cabbage (about 1 lb. shredded)
2 granny smith apples (peeled and grated)
1 Tbl. Pure maple syrup
¼ tsp. Salt
2 tsp. cider vinegar
1. Brush both sides of chops with mustard and set aside. In a large
Skillet with a lid, warm 1 tsp oil over medium-low heat. Add the ginger, cinnamon and cloves. Cook stirring for 10 to 15 seconds.
Add the cabbage ,apples ,maple syrup ,and salt. Stir and reduce heat to low., cover and cook for 30 minutes stirs occasionally.
2. In another skillet, heat remaining 1 Tbl oil over medium-high heat.
Cook chops flipping half away through about 9 minutes or until temp reaches 155.
3. Add vinegar to the cabbage mixture. Increase the heat to medium. Cook for about 5 minutes or until most of the liquid evaporates.
Serve with brown rice on the side
4. EAT UP YUM O
316 calories add rice 371 calories

Vietnamese Beef Salad

This was soooo GOOD

1/4 cp Reduced-sodium soy sauce
1/4 cp Freshly squeezed lime juice ( i used the juice in the plastic lime)
1/4 cp Water
2 Tbl Sugar
1 Tbl Minced Garlic
2 tsp Chile paste
1/2 Pound flank steak ( I used venison)
6 cp Mixed greens
1 cp Fresh Basil
1 cp Fresh Cilantro
2 Large Red Onion (thinly sliced about 1 1/4 cup) I used one onion
2 Large Cucumber sliced
4 Medium carrots sliced ( I only used one)
1/2 cp chopped unsalted peanuts
1. In a small bowl. Mix the first 6 ingredients. Pour 3 tablespoons in a ziplock bag. Cover and chill the remaining dressing. Add steak to the bag,seal and turn to coat. Chill for 30 minutes.

2. Heat grill or broiler to medium-high heat.Grill the steak for 8 to 10 minutes,turning once or until meat temp is 145 for medium rare. Thinly slice at an angle with the grain.

3. In a large bowl, combine the greens,basil, cilantro mix together and distribute evenly to 4 plates.
Top with Onion,cucumber and carrots. Top each salad with steak,drizzle with the dressing and sprinkle with chopped peanuts.

323 calories

Lime Marinated Chicken with Salsa

4 Boneless, skinless chicken breast (about 1 1/4 lb)
8 Tbl Lime juice
2 Tbl Olive Oil
1 1/4 tsp ground cumin
1/4 tsp kosher salt
3 Medium tomatoes
1 cp Chopped avocado

1/2 cp Chopped sweet onion (such as vidalia)1/2 cp chopped fresh cilantro
1 small jalapeño seeded and chopped (use gloves)

1. Place the chick in a large zip lock bag

2. In a small bowl ,whisk the lime juice, oil, cumin and salt
Put 2 Tbl of the marinade in a medium bowl
Pour remaining marinade into the bag with the chicken seal and turn to coat
chill for at least one hour.

3. Meanwhile , add the tomatoes, avocado, onion, chopped cilantro, and jalapeño to
the bowl with the marinade. Toss gently to mix cover and chill.

4. coat broiler pan with non stick cooking spray. Preheat oven at 450. Cook the chicken discarding the marinade, for about 15 minutes or until internal temp is 165.

Serve over mixed greens topped with the salsa.

392 Calories

North Indian Chicken

Here is one Scott LOVED ! If he liked it any man will like it.

Again not sure where I got this one form either.

Bummer I didn't take a pic. Next time I make it I'll take one.

Ingredients for Marinade :

Juice of one lemon or Lime
2 TBLS. salad oil ( DO NOT OMIT)
3/4 tsp. Salt
Dash of black pepper
2 tsp. Coriander
1 tsp. Cumin
1 tsp. Curry Powder
1 tsp. Paprika
1 tsp.Chili Powder
1/4 tsp. Ginger
1/4 tsp. Nutmeg
2 TBLS. of Honey
2 TBLS. Brown Sugar
1 Clove Garlic Minced (can omit)

Mix well in a gallon zip lock bag

2 to 4 Chicken Breast ( no skin)
Cut a few line in chicken. Place in bag and distribute marinade evenly. Close and let marinade 2-3 hours (I let it sit 24 hours !) Bake @ 400 till chicken is done. You may squeeze lime or lemon juice over the top before serving.

Sausage Rigatoni Bake

This was so good!

MAKES 1 SERVING

3 oz. lean ground sausage (any type) ( I couldn't find lean grrr)
3/4 Cup Whole Wheat Rigatoni
2/3 Cup Red or Yellow pepper strips ( I used both)
1 Cup Canned Crushed tomatoes
1 Tbl. No Salt tomato Paste
1 Tbl. Water
1 1/2 Tsp. Dried Oregano1/2 Tsp. Honey
1/4 Tsp. Garlic Powder
2 Tsp. Grated reduced fat Parmesan Cheese (I couldn't find reduced fat)

Preheat over to 400
Cook Pasta according to package directions
Meanwhile, cook your sausage breaking up in chunks.While sausage cooks make your sauce .

SAUCE:
Tomatoes,tomato paste,water,oregano,honey,and garlic powder mix well.

Add peppers to sausage let heat through then add the sauce and rigatoni.mix well.

lightly spray a 2-3 cup baking dish with olive oil or no stick spray. Put mixture into baking dish and sprinkle
Parmesan cheese over top. Bake till heated through

427 Calories, 30 gr Protein, 66 carb ,7g Fat, 60mg cholesterol, 629 sodium

Angel Hair Pasta with Red Rockin Clam Sauce

Makes 1 Serving
Salt
1 1/2 TBL finely chopped yellow or White onion
2 Small Cloves Garlic
3 1/2 OZ. Baby Clams Drained
1/2 Cup canned Crushed Tomatoes
1/2 Tsp. Dried Oregano
1/2 Tsp. OVOO (extra virgin olive oil)
Pinch Red Pepper Flakes.
2 OZ. Whole wheat or Soy Angel Hair Pasta
1 to 2 Tsp. Grated Reduced Fat Parmesan Cheese

Cook pasta per package instructions
Spray pan with OVOO and saute' onion till soft DO NOT BROWN add the clams. Increase heat to Med/High Cook for 2 to 3 minutes until excess liquid is completely evaporated.
Reduce heat to low add crushed tomato and oregano and season with red pepper flakes.
Heat through. Serve on top of pasta with Parmesan cheese.

392 Calories
42 G Protein
40 G Carb
9 G Fat
82 MG Cholesterol
726 Sodium

Leese's Veggie Pesto W/ Angel Hair Pasta

SERVES 1

2.5 oz. Angel Hair Pasta
1 Cup Brussel Sprouts
1 Cup Fresh Spinach
1 Green onion
Olive Oil
Tastefully Simple Tomato Garlic Pesto

Slice Brussel Sprouts in half . Add a little Olive oil to pan. Saute Sprouts until just tender add onion and brown. While sprouts are cooking mix the pesto mix as per instructions on package. Add Spinach and half of the pesto mix. Toss well
Serve over Angel Hair pasta.

I haven't figured out the nutrition info on this one but it can't be much !

Lisa's Parmesan Dijon Crusted Halibut

Another MADE UP recipe BY ME !
This would also be great on salmon

This was served with couscous and roasted green beans


1 Lb Halibut or Salmon (NO SKIN)
1 1/2 Cup Bread Crumbs
1 Cup rated Parmesan Cheese
Salt & Pepper to taste
1/2 Cup Mayonnaise
1 1/2 Tbl. Dijon Mustard

Combine Bread Crumbs , Parmesan Cheese, and Salt and Pepper. set aside
Mix Mayonnaise and Dijon Mustard
spread lightly on both sides of halibut fillets the mayo/mustard mixture
then roll in the bread crumb mixture till coated well.

Place on a baking dish. Cook @ 350 degrees for 10 to 15 minutes depending on thickness. DO NOT OVER COOK.

Salmon with Morel Vinaigrette

This Vinaigrette will also make a fabulous salad dressing ! Don;t know where I got this recipe either.

Grill or broil your salmon top with vinagrette

2 oz. dried morel mushrooms

1/4 Cup champagne vinegar ( i think it could use less)

1/2 of a small shallot,thinly sliced

2 tsp. Dijon mustard

1/2 cup olive oil

salt and pepper

3 tbl. coarsely chopped fresh parsley leaves

Place Morels in a bowl and cover with boiling water. Let it sit until soft about 30 minutes reserve liquid but drain excess liquid from mushrooms. Then coarsely chop.

Whisk together vinegar, shallot,mustard and salt and pepper in a bowl. Slowly whisk in the olive oil until emulsified. Use a little of the reserved morel soaking liquid to thin if necessary.

Fold in mushrooms and parsley.

Top cooked fish with mixture or use as a salad dressing.

Pecan Maple Chicken Breast

Not sure where I got this recipe I changed it up a bit. BUT IT YUM with any nut. Served with Acorn squash ans asparagus.

4 Boneless Skinless chicken Breast

2 Tbl. Real Maple Syrup

1 Cup Chopped Pecans

3 Tbl. All Purpose Flour

2 Tbl. Butter

1 Tbl. Vegetable oil

Combine pecans and flour. Mix well then place on a sheet of wax paper.

Brush Chicken breast with Maple syrup then coat with pecan mixture.

In a large skillet over medium heat melt butter and stir in vegetable oil. Add chicken and cook for 12 to 15 minutes or until chicken is done.

I browned well on both sides then placed in the oven at 350 to finish cooking.

Also calls for salt which I don't recommend it made it to salty. But I good helping of peper would be great.

259 calories 10.7 fat 84 choles. 11.2 carb .2 fiber 27.9 protein

Lisa's ALL VEGGIE SOUP

2 cartons low sodium Veggie broth

3 large carrots (sliced)

3 Celery Stalks (sliced)

1 Leek (sliced)

1 package Mushrooms (sliced or whole)

2 small head of Broccoli (cut up)
1 package baby spinach (5oz net weight)

Salt and Pepper to taste. and any other spice you'd like to add.


This time I put it on my Recipe Builder and heres the info.

Servings Per Recipe: 6
Amount Per Serving
Calories: 108.5
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 701.7 mgTotal Carbs: 20.6 g
Dietary Fiber: 6.8 g
Protein: 5.9 g

Lisa's Shrimp Medley

Serves 2

1/2 Portabella Mushrooms (sliced or chopped)
1 Green onion chopped
7 oz. Shrimp (fresh raw)10 Large Black Olives
2 cup Hair Pasta,
3 tbl. I Can't Believe It's Not Butter
4 tbl Lime Juice
dash cayenne
Salt and pepper to taste

Cook Pasta according to package instructions.

While water comes to a boil chop your mushroom and onion.Once pasta in places in pot sauté the mushroom,olive and onion in the butter. When pasta is just done add your shrimp,salt, pepper and lime juice to the mushroom and onion mixture cook over med/high until shrimp is done.

Serve over pasta with a dash of caynne on top.