Radiant Recovery - Simple Solutions for Sugar Sensitivity

Dinner Recipes

Autumn Pork Roast
This is one of my own recipes, so the measurements aren't exact. It is simple enough so that it doesn't matter what size (or type) of pork you use, or if you use more onions, or sweet potatoes, etc.

Ingredients:

1 loin of pork
1 apple
2 sweet potatoes
2 onions

Directions:

Slice apple, sweet potatoes and onions into thin slices. Layer on bottom of crockpot. Place loin of pork on top. Sprinkle with salt and pepper. Cook on low 8-10 hours.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Beef Chili
This is my recipe that I have just been "dumping" together for my family for 30 years and they still love it. Hope you like it too.

Ingredients and Directions:

1 lb. ground beef, browned
1 onion chopped, add to browned ground beef
1 to 3 cloves garlic, minced, add to ground beef
chilis or bell pepper chopped, add to ground beef (optional)
1 15 oz. can cut tomatoes (or 28 oz. if you are serving a crowd)
1 15 oz. can tomato sauce

Add tomatoes and sauce after sauteeing onion, garlic and pepper. Add 3+ tablespoons of chili powder, 2 teaspoons cumin.

Simmer sauce for half an hour to 1 hour. Add sauce to 1 pound of cooked pinto beans and water. OR 2 or 3 large (28 oz.) cans prepared pintos or whatever kind of beans you like.

Let chili simmer for 20 minutes or so to let flavors mix. Serve with fresh whole wheat cornbread or thick slices of homemade whole wheat bread. We always add a little chopped onion fresh on top of a bowl of chili and sometimes a little cheese. The cheese boosts the protein and so does the cornbread.

This recipe was contributed by Jeanie from the Radiant Recovery Community Forum.

The beef chili recipe is almost identical to the one in "Dad's Own Cookbook", and I happen to have made that one last week. The only differences are: instead of cut tomatoes, it uses crushed tomatoes instead of tomato sauce, it uses tomato paste and beef broth or bouillon cubes in water, but actually, I didn't have any tomato paste, so I substituted tomato sauce for the paste and some of the water, anyway it also adds a teaspoon of oregano and 1/4 teaspoon of cayenne pepper.

I also used 1/3 sweet red pepper, 1/3 yellow and 1/3 green instead of 1 green pepper, just because I didn't have a whole green pepper.

The chili was wonderful, and the family loved it. I went a little light on the chili powder because of the kids, but that can be adjusted to taste anyway. I highly recommend it. It is rich and satisfying. Aggy

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Chicken Roulades
These look fancy but are deceptively easy!

Ingredients:

2 chicken breasts (skin and fat removed)
small tub of cream cheese (or other soft cheese)
2 tbs of diced herbs (parsley, oregano,rosemary, basil)
50 grams of proscuitto

Directions:

Mix cream cheese and herbs. Place in fridge. Pound chicken breasts until thin and flat. Place strips of prosciutto on a board, place chicken over, smear with cream cheese and top with spinach.

Roll into a tube. Wrap in aluminum foil. Place on baking tray for bake for 30-40mins on medium or until cooked. Remove from oven, unwrap and slice.

This recipe was contributed by Catherine from the Radiant Recovery Community Forum.

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Crockpot Roast Beef
Ingredients:

3-4 lbs roast beef, chuck, round, sirloin (whatever you like)
2 tbs soy sauce
2 tbs balsamic vinegar
1 tsp garlic powder
1 onion, sliced
1 package fresh mushrooms, sliced thick

Directions:

Put onions and mushrooms on bottom of crockpot. Place roast on top of veggies. Combine other ingredients and pour over the roast. Cook on low 8-10 hours. Can be refrigerated after it is done. When it cools, it is easy to remove any fat that has risen to the top and solidified.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Grilled Herbed Chicken Breasts
Ingredients:

frozen skinless, boneless chicken breasts
sea salt
fresh ground pepper
garlic powder
onion powder
Mrs. Dash Table Blend
Old Bay Seasoning
chili powder

Directions:

Rinse frozen chicken breasts under tap, shake off excess water. Place on a plate. Sprinkle top side with the above listed herbs and spices (or use your own favorite herbs and spices).

Place herbed side down on very hot indoor grill or non-stick griddle (if you use griddle, you may need to use a small amount of olive oil when searing chicken).

As herbed side sears, sprinkle other side with the herbs and spices. Turn to sear that side. After 2nd side is seared, turn heat down and bake for 20 minutes turning midway through.

By searing the chicken breasts first, the moisture is retained and they cook up moist and tender.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Lentil Loaf
I did another loaf experiment yesterday, and the result was just yummy. I used (approx. amounts - please feel free to deviate, it'll still turn out OK, I promise!) Ingredients:

1 lb (cooked weight) (might have been a bit more!) lentils
1 onion, finely chopped
1 egg
1/2 cup grated Parmesan
1 cup (or a bit less!) oatmeal
3 tbsp tomato puree
3 tbsp sunflower seeds
dried rosemary, basil and oregano
salt and pepper

Directions:

Mix everything up in a bowl, then dump into a loaf tin, bake for about half an hour in a moderately hot oven.

This recipe was contributed by Simone from the Radiant Recovery Community Forum.

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Salmon Patties #1
Ingredients:

can (14-3/4 oz.) salmon (red is the best but pink is much cheaper)
3/4 cup crushed triscuits
1/2 cup chopped onion
1/4 cup chopped parsley (i used the same amount dried parsley and it worked)
1 tsp celery seed
dash chili powder
1/2 tsp garlic powder
3 egg whites
2 tbsp lemon juice
1 tsp vegetable oil (i used canola)

Directions:

Drain and flake salmon, removing any visible vertebrae. Reserve 1/3 cup liquid. Mix together salmon, Triscuits, onions, parsley, celery seed, chili powder and garlic powder.

Mix in egg whites, lemon juice and reserved salmon liquid.

Form mixture into 5 patties.

Heat oil in non-stick frying pan. Saute patties over medium heat until golden brown on both sides.

Melt grated cheddar cheese on top.

Serve with dilly mustard, lettuce and tomatoes, if desired.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

Adapted from the back of a can of Chicken of the Sea salmon.

I like to grill these on my indoor grill. It takes no extra oil and the grill marks are really nice. Back to Index

Salmon Patties #2
Ingredients:

1 15 1/2 oz. can salmon, drained
2 tbsp mayonnaise
2 tbsp chopped fresh or dried parsley
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1/2 tsp black pepper
1 large egg
1/2 c. bread crumbs (I make my own from my whole grain bread and add garlic powder and Parmesan cheese for some nice flavor)
2-3T. olive oil.

Directions:

Mix together ingredients up to the egg in a bowl with your clean hands. Form into four patties. Dip in egg which has been beaten, then coat with the bread crumbs. Refrigerate for 30 minutes, then fry up in a nice hot olive oiled skillet till hot and browned on both sides.

This recipe was contributed by Kelli from the Radiant Recovery Community Forum.

From Country Living Magazine March 1989, p. 124

This recipe is easily doubled and the extras freeze fine in an airtight container with waxed paper between each patty. Versatile-serve as a hamburger or crumble onto a salad or just eat out of fridge for a snack!

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Tuna Casserole
Ingredients:

large tin of tuna
1 cup of cheese (low fat, tasty, cottage, whatever!)
1 pkg of wholemeal pasta spirals
spring onion
mushrooms
1 tbsp wholemeal flour
milk
butter/olive oil

Directions:

Boil pasta in water until tender. Flake tuna in a bowl. Slice spring onion and mushrooms. to make the cheese sauce, melt butter in saucepan, add flour and stir until pasty. Add milk stirring all the while. Add cheese and you will have the sauce.

Place layer of cooked pasta in a casserole dish. Add layer of mushrooms, spring onion and tuna. Then some cheese sauce. Repeat until near the top, ending with the cheese sauce. Bake in low oven for about 20 mins. Herbs make a really good addition.

This recipe was contributed by Catherine from the Radiant Recovery Community Forum.

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Turkey Chili
Ingredients:

Vegetable Oil
1 large onion - chopped large
2 garlic cloves - minced
1 lb ground turkey
1 (28 oz) can tomatoes (drained and chopped)
1 (6 oz) can tomato paste
14 oz canned or homemade beef broth or stock
2 large tablespoons chili powder
2 large teaspoons dried oregano
1 1/2 large teaspoons ground cumin salt to taste (I use 1 large teaspoon)
1 tsp red pepper flakes
1 tsp ground black pepper
2 bay leaves
1 (15 oz) can red kidney beans - drained.

Directions:

In a large, deep skillet, heat enough oil to cook the onion and garlic. Cook over moderate heat for 3 to 4 minutes until vegetables have softened. Add the meat and brown. Break up the meat with a wooden spoon as it cooks.

Drain any liquid and return meat, onion, garlic mix to the pan over a gentle heat. Add the spices (I use generous amounts as I've indicated in the recipe).

Coat the meat completely. The heat will release the spices and the coating will help give the turkey a really good taste. Then add the tomatoes, tomato paste and beef broth and bay leaves. Bring to a boil, lower the heat and simmer for 25 minutes. Add the beans and cook another 20 minutes or until most of the liquid has evaporated and the meat is surrounded by a sauce as thick as gravy.

Special notes: I triple the recipe, divide into large servings and freeze. Check those kidney beans - I've found two kinds with sugar added.

This recipe was contributed by Chris from the Radiant Recovery Community Forum.

From The Complete Idiots Guide to Cooking Basics with a couple of my own little modifications

This recipe is wonderful. Here are my variations . . . I'm a vegetarian, so I used 1/2 tube of Morningstar Farms GroundMeatless Crumbles instead of the turkey. I didn't drain the tomatoes (why waste the juice, vitamins, etc.) I added 1/2 cu chopped peppers I skipped the last cooking segment, just added the beans, heated themthrough, and enjoyed. I'm calling it "Skillet Chili" in my cookbook.

I think Chris's "Idiot" chili needs a warning that it is very spicy. I love that, but not everyone appreciates tastebuds that are still dancing 5 minutes after the last bite. Elaine

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Chili Layered Casserole
Ingredients:

canned turkey or chicken chili (I especially like the Turkey Ranchero chili by Stagg's - no sugar anywhere in it)
corn tortillas
shredded cheese (I use a combination of Cheddar and Monterey Jack, and buy it pre-shredded from Costco - see, I told you this was easy)

Directions:

Preheat oven to 350 degrees fahrenheit.

In a cake pan (I use a big rectangular one, because I like to make a big casserole all at once, and eat it for several days), tear up tortillas into small bite-sized triangles. Put a layer of these tortilla triangles across the bottom of the pan.

Note: In the rectangle, 9 x 14", pan I usually use 3 or 4 cans of chili and about 4 cups of cheese, total

On top of the tortillas, spoon a layer of chicken or turkey chili, "fresh" out of the can (LOL). On top of the chili, sprinkle shredded cheese, as much or as little as you like.

Repeat for another layer (or two more, if you pan has room).

Bake or 30 minutes or until cheese gets bubbly. Let cool for 15 minutes or so before cutting and serving it.

This recipe was contributed by Laurie W from the Radiant Recovery Community Forum.

Heaven!!! And it tastes even better the next day. This also tastes great with veggies on the side, or a salad. I made the layered chili casserole for dinner and have to say that it is very good and better yet, very, very easy. I didn't get enough canned chili but did have a can of chili beans in my cupboard, so i added those. And i didn't have enough shredded cheese, but i added sliced co-jack on the top and it melted fine. GREAT, EASY RECIPE. Sheba

I made the Chili Layered Casserole tonight. It was great, and very easy! Especially since it was with canned chili, and I used pre-shredded cheese.

I hadn't read the recipe that closely until I went to make it. I only had one can of turkey chili in my cupboard, so I made a small batch. Made it in a smallish (1 qt) Pyrex baking dish. That way it makes 2 very generous servings. It was really good. I had it with some fresh veggies for dinner tonight. Kitty

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Broccoli With Olive Oil Over Pasta
Ingredients:

1 1/4 cups olive oil
6 medium garlic cloves, sliced thin lenghwise
2 1/2 pounds broccoli, cut into 3/4-inch florets
sea salt and freshly ground black pepper
grated Parmesan cheese
whole grain pasta - could use whole wheat, spelt, or brown rice

Directions:

In a large skillet, heat the olive oil and garlic over moderate-to-high heat until the garlic turns a light golden color, 2 to 3 minutes. Add the broccoli and saute until it is dark green and tender-crisp, about 3 minutes.

Immediately spoon the broccoli, garlic, and oil over cooked pasta. Season to taste with salt, black pepper, and Parmesan cheese.

Serves 4-6

This recipe was contributed by Susan S from the Radiant Recovery Community Forum.

From Pasta Presto:100 Fast and Fabulous Pasta Sauces

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Greek Meat Sauce
Ingredients:

6 large onions, finely chopped
about 1/2 cup (1/4 lb) butter [I omit this as there's plenty of fat in the meat]
6 lbs lean ground beef [or whatever leanness]
3 cloves garlic, minced or pressed [use even more if you want]
2 sticks cinnamon [if you have none on hand just use a lot of the sprinkly stuff]
1 tbs whole mixed pickling spices
cheesecloth and string
6 cans tomato paste
2 tbs. salt
freshly ground pepper
1 qt water

Directions:

In a wide frying pan cook onions in 4 tbs of the butter over med high heat til limp. Transfer the onions to a dutch oven or 8 qt pan. In the frying pan, brown meat in 4 portions; add meat to onions. Place garlic, cinnamon sticks and pickling spices in a cheesecloth bag. Add to meat and onion mixture along with tomato paste, salt and pepper to taste and water. Cover and simmer, stirring occasionally, for 3 hours or until flavors are blended and sauce has thickened.

Makes 4 qts

This recipe was contributed by Laura B from the Radiant Recovery Community Forum.

From the Sunset:Low-Fat Pasta Cookbook

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One-Dish Fish
Ingredients:

1 cup small new red potatoes, quartered 250 mL
1 cup asparagus, cut into 1-inch (2.5 cm) pieces 250 mL
2 4-oz (125 g) fish fillets, about 1 inch (2.5 cm) thick
1/3 cup julienned tomatoes (preferably Roma) 75 mL
1/4 to 1/2 tsp dried basil or tarragon 1 to 2 mL
black pepper to taste
1 tsp butter 5 mL
1 tsp lemon juice 5 mL
salt

Directions:

Place potatoes in a large steamer set over a pot of boiling water. Cover and steam for 8 to 10 minutes or until potatoes are beginning to soften but are not yet cooked.

Place asparagus on top of potatoes. Place fish fillets on top of asparagus. Top with tomatoes; sprinkle with basil and pepper. Cover and steam for 5 to 6 minutes or until fish is opaque and flakes easily with a fork. Dot with butter; cover and steam for 30 seconds or until butter is melted. Sprinkle with lemon juice. Season to taste with salt.

Nutritional Analysis per serving Calories 183 Protein 24.8 g Fat 3.0 g Carbohydrate 14.5 g Dietary Fiber 2.5 g Sodium 110

Tip: Substitute 1 to 2 tsp (5 to 10 mL) of your favorite fresh herbs for the dried herbs. If asparagus is out of season, use fresh green beans instead.

Steaming is a fast, efficient and low-fat way to prepare fish. It's also a great way to cook vegetables so that they're crisp and retain their nutrients.

This recipe was contributed by Linda from Toronto from the Radiant Recovery Community Forum.

From http://www.dietitians.ca/english/kitchen/recipes/recipe13.html Back to Index

Quick and Easy Cabbage Rolls
Ingredients:

1 lb ground round or turkey
1 quarter head cabbage, sliced thin
1/2 onion, chopped
1/2 tsp ground cumin
1-2 tsp garlic powder (or to taste)
fresh ground pepper to taste
1 cup brown rice, quinoa or other whole grain, precooked

Directions:

Preheat a nonstick fry pan on medium heat. Begin browning ground meat. Add the cumin, garlic powder and pepper.

When meat is almost browned, add the cabbage and onion. Turn heat to med-low and continue browning until cabbage is crisp-tender and onion transluscent.

Warm the grain (add 1 tbsp water) in microwave for 2 min and top with cabbage/ground meat mixture.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

This makes a delicious dish reminiscent of cabbage rolls. It is a time saver and is quick for times when you are hungry or don't have time to prep and then bake cabbage rolls.

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15-Minute Tex Mex Rice Casserole
Ingredients:

2 cups cooked brown rice
1 1/2 cups tomato salsa
1 teaspoon chili powder
15-ounce can black beans, not drained (but I drained mine because I don't like that liquid)
7 ounce can or 1 cup frozen whole kernel corn
2 ounces reduced fat sharp cheddar cheese, sliced 1/4 inch thick
Optional: 2 tablespoons chopped black or green olives (I used both)

Directions:

Combine first 5 ingredients. Spoon into a 6-by-6-inch shallow casserole. Top with sliced cheese, then olives. Microwave on high for 12 minutes, until heated through and cheese is melted.

Serves 4. Per serving: 289 calories, 4.6 grams fat (2g saturated), 13.7 grams protein, 49 grams carbohydrates, 8 grams fiber, 1,150mg sodium.

This recipe was contributed by Therese from the Radiant Recovery Community Forum.

From USA Weekend. Back to Index

Allison's Chicken Meatloaf
Ingredients:

2 lbs ground chicken
1 15 oz can black beans
1 large onion, cut up small
a large spoonful of mayonnaise
about half a small jar of salsa

Directions:

Preheat oven to 350 degrees fahrenheit.

Mix ingredients together. Place in two loaf pans. Bake for an hour. Cut each meatloaf into 4 slices and freeze in ziploc bags.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

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Andrew's Beans and Rice
Ingredients:

2 1/2 cups dried red kidney beans
8 cups water
1/2 cup of beef stock
2 tbsp. vegetable oil
2 onions, chopped
1 green pepper, chopped
2 stalks celery, chopped
1 lb. smoked pork sausage, diced
1/2 lb. ham, diced
3 bay leaves
1/2 tsp. thyme
1/4 tsp. cayenne (to taste, but beware!)
salt and pepper
chopped green onions or parsley for garnish.

Directions:

Cover beans with 3 times their volume in water, let stand for 8 hours or overnight. In a large pot combine beans, 8 cups of water and beef stock, bring to a boil. Meanwhile in a large skillet, heat oil, add onion and garlic. Cook stirring 3 minutes. Add green pepper and celery, cook stirring 2 minutes. Add sausage and ham, Cook stirring 3-5 minutes until browned. Stir in onion mixture, along with bay leaves, thyme, cayenne, salt and pepper, to boiling beans. Reduce heat to medium low and simmer covered 1 1/2 hours. Uncover and simmer 30 minutes, until beans are very tender and juices have thickened slightly. Puree about 1 cup of cooked beans. Add back to the bean mixture. Discard bay leaves. Taste, adjust seasoning. Serve over bowls of rice. Garnish.

This recipe was contributed by Andrew from the Radiant Recovery Community Forum.

I know this takes a long time, but it tastes great and makes about 6-8 servings! It also freezes well. This is traditionally eaten on Mondays in New Orleans (don't ask me why)

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Grilled Chicken with Tomates
Ingredients:

3 skinless, boneless chicken breasts
1 can diced tomatoes (I used Red Gold with onions and garlic)
1 can great northern beans
1 cup water
2 tsp dried oregano
2 tsp dried basil
1/2 tsp nutmeg
freshly ground pepper
1 portabello cap, sliced
olive oil

Directions:

Spray grill or skillet with olive oil and heat (medium heat on stove) grill on high heat til hot.

Sear chicken on both sides and sprinkle with ground pepper.

Turn down heat, cover and cook chicken for 20 minutes.

Add water, beans, tomatoes, oregano, basil, and nutmeg.

Bring water, beans, and tomatoes to a boil then reduce heat, cover and cook for another 20 minutes.

Top with sliced portabellos, cover and cook til mushrooms are heated through (another 5-10 minutes).

Plate and serve.

Serves 3.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

**I used my indoor grill to fix this, but you could easily do on top of stove in skillet.

This is a very good dish and loaded with protein. Add some steamed veggies or a nice cold salad, along with brown rice (I served brown rice pudding), fresh sliced strawberries and you have an excellent meal.

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Shrimp Creole
Ingredients:

shrimp, boiled or you can add it raw into the pot later and cook until done
1 tsp or more olive oil
onion, chopped
celery, chopped
green pepper, chopped
okra, chopped
1 lg can plum tomatoes
(I added about a 1/2 c of Muir Glen chunky style tomato sauce to thicken it)
1/2 to 1 tsp cumin
dash of cayenne
salt & pepper to taste

Directions:

Saute onion, celery, pepper and okra in oil until tender. Add tomatoes, tomato sauce and seasonings and simmer for 30 minutes. (I then turned heat up and added shrimp to cook until curled and pink, but if you have cooked, boiled shrimp, add it here just to heat).

This recipe was contributed by Nan from the Radiant Recovery Community Forum.

This is good by itself but if you want a starch serve with brown rice

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Spicy Tomato Chicken
Ingredients:

1 tbs olive oil
4 boneless, skinless chicken breast halves
1 medium onion, chopped
3 cloves garlic, minced
2 cups fresh mushrooms, chopped
1 10 0z can Rotel diced tomatoes and chilies
1/4 cup shredded Mozzarella cheese (optional)

Directions:

Cook chicken in olive oil in skillet until brown. Add onion and garlic, saute until tender, about 5 minutes. Add mushrooms and Rotel. Reduce heat, cover and simmer for 25 minutes or until chicken is done. Stir occasionally.

Sprinkle with cheese. Replace cover and heat until cheese melts.

This recipe was contributed by Marie from the Radiant Recovery Community Forum.

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Sour Cream Chicken Enchiladas
Ingredients:

1 8-oz pkg. (1/3 less fat) cream cheese, room temperature
1/2 cup chopped green onions
1 7-oz can green chilies
1 tsp ground cumin
4 cups chopped, cooked chicken breast (no skin, no fat)
10 7-inch (fajita size) whole wheat tortillas
1 8-oz carton sour cream
1 cup soymilk
1 small jalapeno, seeded and minced
1/3 c to 1/2 c of sugar-free salsa
2 cups shredded sharp cheddar cheese

Soup Base:

Melt: 2 tbsp butter
Add: 2 tbsp whole wheat flour and blend
Add: 1 cup soymilk and stir until thickened (soup recipe from pnprecipe list)

Directions:

Preheat oven to 350 degrees fahrenheit.

Stir together cream cheese, green onion, green chilies and cumin. Fold in cooked chicken. Combine soup base, sour cream, soymilk and jalapeno pepper.

Spray a 13x9 inch baking dish with non-stick spray. Spoon about 1/2 cup of the soup mixture over the bottom of the dish.

Wrap tortillas in paper towels and microwave on high for 30 to 60 seconds or just until warmed and softened. Spoon about 1/3 cup chicken mixture onto each tortilla. Drizzle a little salsa on top. Roll up; place seam side down in baking dish.

Pour soup mixture over enchiladas. Bake covered, for about 40 minutes or until heated through.

Sprinkle cheese over top. Bake uncovered 4 to 5 minutes longer until cheese is melted. Makes 10

This recipe was contributed by Linda F from the Radiant Recovery Community Forum.

From HeartPoint on the web.

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Chilied Chicken and Corn
Ingredients:

1 tbsp butter
2 tbsp vegetable oil (I used cold-pressed olive oil.)
1 green pepper, chopped
1 large clove garlic, chopped (I used the preminced in water kind.)
1 large onion, chopped
2 cups diced cooked chicken
2 cups tomato sauce
3/4 tsp ground cumin
1/2 tsp chili powder
freshly ground pepper, to taste
1 cup grated Cheddar cheese
1 cup corn
2 cups water
1/2 cup cornmeal

Directions:

Preheat oven to 350 degrees fahrenheit.

In a large, heavy skillet heat butter and oil. Saute green peppers, garlic, and onions until onions are transluscent.

Add chicken, tomato sauce, cumin, chili powder, and pepper.

Simmer for 15 minutes. Stir in 3/4 cup cheese, add corn, and place mixture in a 1-1/2 quart ovenproof casserole. Let cool.

Bring 1-1/2 cups water to a boil. Mix cornmeal with remaining 1/2 cup water. Add to boiling water, and simmer for 10 minutes. Let cool. Then spread over chicken mixture, sprinkle with remaining 1/4 cup cheese, and bake, uncovered, for 30 minutes.

4 servings.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Rodale's Basic Natural Foods Cookbook

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Shrimp and Veggies
Ingredients and Directions:

Saute in olive oil:

1 zucchini (med. sliced - not too thin)
1 onion (bite-size pieces)
1 stalk of broccoli (cut into bite-size pieces (include stem))
Sprinkle with cajun seasoning as it cooks (to taste)

When these are cooked crispy tender (not soft), add thawed shelled shrimp and 2 fresh tomatoes diced. Cook just to heat through shrimp and begin the tomatoes sweating to release some juices.

We had this as a side dish with steak and baked potatoes.

This recipe was contributed by Liz SR from the Radiant Recovery Community Forum.

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Salmon, Turkey and Mushroom Loaf
Ingredients:

1 large can pink salmon, drained
1 lb ground turkey
1 can cream of mushroom soup
1/4 onion, chopped
1 egg
1 cup oatbran
1 tsp salt
fresh ground pepper (to taste)

Directions:

Preheat oven to 350 degrees fahrenheit.

Combine salmon and turkey, mixing well with fork. Add chopped onion and egg and mix well by hand. Add can of mushroom soup and mix well. (Mixture at this point will be very soupy). Add oatbran 1/4 cup at a time until loaf mixture binds but is still moist. Mix in salt and pepper.

Spoon mixture into loaf pan (is not dry enough to free form the loaf). Bake in preheated oven for 50 minutes. Remove from oven, cool in pan for 10 minutes. Remove the loaf from pan and finish cooling on baking rack.

Will make 6-8 slices depending on how thick you like them.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Potato Chili
Ingredients:

1/2 pound lean ground beef
1 teaspoon olive oil
1/4 cup chopped onion
1 1/2 tablespoons seeded and chopped jalapeno pepper
4 cups peeled and diced potatoes (to make PnP friendly - leave on the peels)
1 can (14.5 ounces) cut-up tomatoes
1/2 to 3/4 cup water, or as needed
1 tablespoon chili powder
1/8 teaspoon ground cumin
1/4 teaspoon oregano
freshly ground black pepper to taste

Directions:

In 12-inch nonstick skillet or 5-quart Dutch oven, brown ground beef with olive oil, onion and chopped jalapeno pepper.

Meanwhile, dice potatoes. Add potatoes to pan with tomatoes, water, chili powder, cumin, oregano and freshly ground black pepper. Simmer, covered, about 25-30 minutes, or until potatoes are tender.

Makes 4 servings. Preparation time: 10 minutes. Cooking time: 25-30 minutes.

Per serving: 360 calories; 10 g fat (25 percent calories from fat); 52 g carbohydrates; 36 mg cholesterol; 273 mg sodium; 16 g protein; 5 g fiber.

This recipe was contributed by Therese from the Radiant Recovery Community Forum.

From The Detroit News, Saturday, October 21.

This looks good, but you'd probably want to increase the quantity of meat to at least a pound to go with all those potatoes. Also, the potatoes should not be peeled. Allison

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Sam's Casablanca Chicken
Prep time: 30 mins
Cooking time: 2 1/2 - 6 hours!

Ingredients:

8 bone-in, skinless chicken thighs (2 1/2-3 pounds)
1 1/2 pound peeled eggplant, cut into 1" cubes
3/4 pound plum tomatoes, cut into 1/2" chunks
1 large yellow bell pepper, cut into 1" pieces
1/2 cup raisins (I left out)
8 sun dried tomato halves, soaked and cut into strips
2 Tablespoons tomato paste
2 Tablespoons balsamic vinegar
4 large crushed garlic cloves
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 19 ounce can rinsed and drained chickpeas
2 Tablespoons peanut butter
chopped peanuts for garnish (optional)

Directions:

In a 4 or 5 quart slow cooker, combine eggplant, fresh tomatoes, bell pepper, raisins, onion, sundried tomatoes, tomato paste, balsamic vinegar, garlic, turmeric, salt and red pepper flakes. Mix well. Place chicken on top, bone side up. Cover and cook on low 5 -6 hours or high 2 1/2 to 3 hours, until chicken is done and veggies are tender. Stir in chickpeas and peanut butter. Let stand 5 minutes, then serve over whole-wheat couscous.

Serves 8 This recipe was contributed by Gail from the Radiant Recovery Community Forum.

From Baltimore Sunpaper, 10/15/00.

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Tahini Crusted Chicken
Ingredients:

boneless, skinless chicken breasts
tahini
shoyu sauce
garlic powder
onion powder
curry powder
ground cumin
salt
pepper
sesame seeds

Directions:

In a non-stick skillet or indoor grill, heat 1-2 tbsp extra virgin olive oil. Sear the chicken breasts on each side. Mix all other ingredients and then brush on chicken and continue to cook until juices run clear. The tahini crusts up nicely and the flavor is awesome. If some crust sticks to pan, scrape and serve over chicken. Don't waste it!

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Turkey Stroganoff
Ingredients and Directions:

Cook: 1 bag of whole wheat spiral noodles and drain.

Simmer: 2 lbs of ground turkey with:

1 can pinto beans, drained
1 small can black olives
1 small can chopped green chilies
1 large can sliced mushrooms
1 tsp. Mrs. Dash Onion and Herb

Mix noodles and meat mixture. Add 2 cups of grated cheese and 2 cups of sour cream.

Simmer until heated through and cheese is melted. Season to taste and serve with your favorite veggies.

This recipe was contributed by Linda from the Radiant Recovery Community Forum.

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Baked Enchiladas
Ingredients:

1 lb package skinless, boneless chicken tenders
1 8 oz. container sour cream
1 10-1/2 oz. can cream of celery soup
1 7 oz. can salsa verde
1-1/2 cup shredded cheddar cheese
1/2 green pepper, julienned
7 green onions or scallions, chopped (reserve some to top casserole)
1/2 tsp minced, roasted garlic
onion powder, garlic powder and chili powder, to taste
1 package, chi-chi's seasoning mix (no sugars)
8 small corn tortillas (white, yellow or blue)
1 tbsp olive oil

Directions:

Preheat oven to 350 degrees fahrenheit.

Heat olive oil in indoor grill or non-stick skillet. Add chicken tenders and sear on both sides. Sprinkle with onion, garlic and chili powders (both sides).

While chicken is cooking, in medium mixing bowl, combine soup, salsa verde and sour cream. Add roasted garlic and seasoning mix and stir well.

Spray a 2 qt. oblong baking dish with olive oil and layer 4 corn tortillas on the bottom. Next, add half of the grilled chicken, green peppers and green onions. Spoon half of the soup mixture over tortillas, chicken, peppers and green onions. Top with half the cheese.

Layer with 4 more tortillas, and finish layering with the rest of the chicken, peppers, green onions, soup mixture and top with remaining cheese and green onions.

Bake for 30 - 45 minutes or until bubbly.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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Pasta, Broccoli and Tofu with Szechuan Peanut Sauce
Ingredients:

Sauce:

1/3 to 1/2 cup natural peanut butter
1/3 to 1/2 cup hot water (use same amount as peanut butter)
2 cloves garlic, minced fine
2 tsp soy sauce
2 tsp apple cider vinegar
1/8 to 1/4 tsp red pepper flakes (to taste)

Other:

1 lb. whole wheat pasta
1 package extra firm tofu (about 14 oz)
1 lb. frozen broccoli florets

Directions:

Press excess moisture out of the tofu by placing it between two plates, then putting something heavy (such as canned goods or a bag of dried beans) on the top plate. Set this up first so the tofu can be draining while you do other things.

Cook the pasta according to package directions. While you're waiting for the water to boil, make the sauce.

To make sauce, mix the peanut butter and water in a bowl until smooth, then mix in the other ingredients.

When the pasta is about half cooked (I set a kitchen timer for half the time indicated on the package), add the frozen broccoli to the water and stir. Then cut the tofu into cubes, add, and stir.

When the pasta is completely cooked, drain the broccoli, tofu and pasta in a colander, then return to the pot. Mix in the sauce until everything is lightly coated. Yummy yum!

Notes and variations: At my house, this serves 2 hungry grownups as a complete dinner, with some leftovers for next day's lunch. This makes enough sauce for a *light* coating. If you want more sauce, go for it. Another way I do this when I'm feeling ambitious is to stir fry fresh veggies and tofu in a little canola or sesame oil. Mix the veggies and tofu with the sauce when done, and serve over brown rice.

This recipe was contributed by Abby from the Radiant Recovery Community Forum.

From Jane Brody's Good Food Book

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Pork 'N Beans
Ingredients:

3 cups dry pinto beans, sorted and rinsed
2 cups cubed pork
4 cups hot water
2 garlic cloves, minced
1 envelope taco seasoning (sugar free)
salt to taste

Directions:

Place beans and pork in a 3 qt. slow cooker. Add water and garlic. Cover and cook on low for 7 hours or until the beans are tender. Drain all but 1/2 cup of the cooking liquid. Stir in taco seasoning and salt; cook 1 hour longer.

Yield: 6 servings

This recipe was contributed by Linda F from the Radiant Recovery Community Forum.

From Farm & Ranch Living Magazine, Oct/Nov 2000.

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Mock Shepherd's Pie
Ingredients and Directions:

Begin by making a batch of skin on mashed potatoes with chopped scallions added at time of mashing.

Saut� in olive oil until crispy tender:

1 carrot (julienne)
1 small zucchini (julienne)
1/2 medium onion cut in small chunks
1/3 large pepper cut in small chunks
Mushrooms (as many as you like) cut in halves/quarters

Preheat oven to 350 degrees fahrenheit.

Season with pepper and Mrs. Dash garlic & herb, set aside and add 1 medium can of tomatoes (I used whole canned tomatoes that I had cut up a bit).

Next fry about 1 pound of ground beef, crumbled, until medium doneness. Drain fat, and then return the veggie mixture to the beef and heat through to simmering.

Transfer mixture to baking dish, top with grated/shredded cheese of choice (I used mixture of Cheddar and Mozzarella.) Spread the potatoes over the cheese and bake about 15 - 20 minutes until bubbly & potatoes begin to brown.

This recipe was contributed by Liz SR from the Radiant Recovery Community Forum.

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Vegetarian Pasta Sauce
This recipe is made using a product called "Veggie Ground Round", by Yves. I'm sorry about the vague amounts - I'm new to the art of developing recipes!

Ingredients:

1 zucchini
mushrooms (as many as you want)
1/4 red pepper (optional)
crushed tomatoes
tomato paste
Yves ground round
1/4 tsp. each of salt, pepper, basil
1/8 tsp. each of tarragon and thyme
oil

Directions:

Saut� mushrooms in 1 tsp. oil in a skillet, until all moisture has evaporated (can take 10-15 minutes)

Remove mushrooms from the skillet. Add more oil if needed, and saut� the zucchini and pepper (if using), until beginning to brown.

Add tomatoes and herbs. (**As far as how much of the can of tomatoes, you will have to judge depending on the size of your skillet - the ground round still has to be added so make sure you will have enough room)

Add tomato paste, if needed, to thicken the sauce. Add Yves ground round and cooked mushrooms.

Simmer for a few minutes, covered, until completely heated.

Enjoy! I have enjoyed this sauce alot, over brown rice or pasta. You may notice the absence of onions and garlic - my stomach cannot tolerate either - feel free to add them on your own.

This recipe was contributed by Linda from the Radiant Recovery Community Forum.

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Madey's Surprise
This is a recipe that my father would make for us girls when we were younger. It has your protein, your greens, and your browns

Ingredients:

1 lb. lean ground beef
1 large onion, chopped
A variety of frozen or canned peas, carrots, corn, green beans, lima beans
8 oz. of elbows, spirals, or penne pasta (I use brown rice pasta)
8 oz. can of tomato sauce

Directions:

Brown the beef with onion. Add the vegetables, cooked pasta, and tomato sauce. Cook until heated through. Very satisfying meal.

This recipe was contributed by Therese from the Radiant Recovery Community Forum.

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Blackened Catfish
Ingredients:

4 fillets Catfish, (fillet=4 oz or 120g)
1 Tablespoon Fresh Lime Juice
4 teaspoons Cajun Blackening Powder
Vegetable Cooking Spray
wedges Lime, (optional)

Directions:

Brush both sides of fillets with lime juice, and sprinkle with Cajun Blackening Powder.

Place fish on a broiler pan coated with cooking spray, and broil 5 minutes on each side or until fish flakes easily when tested with a fork.

Garnish with lime wedges. Enjoy with rice and steamed green beans.

This recipe was contributed by Michelle D from the Radiant Recovery Community Forum.

From RecipeDomain.com

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Orange Roughy
Ingredients and Directions:

Preheat oven to 425 degrees fahrenheit. Season thawed orange roughy with 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Combine 1/4 cup Italian-seasoned breadcrumbs (I make my own using Spelt bread + Italian seasoning) with 1/4 cup Parmesan cheese. Coat orange roughy fillets with breadcrumb mixture and placed on a foil-lined baking sheet sprayed lightly with non-stick cooking spray. Bake approximately 10-12 minutes or until fish flakes easily when tested with a fork.

This recipe was contributed by Therese (MI) from the Radiant Recovery Community Forum.

From the package of Kroger's Orange Roughy

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Crockpot Cabbage Rolls
Ingredients:

12 large cabbage leaves
1 pound lean ground beef or lamb
1/2 cup cooked rice (brown)
(6 oz.) can tomato paste
3/4 cup water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon

Directions:

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat, rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8-10 hours.

This recipe was contributed by Therese MI from the Radiant Recovery Community Forum.

This recipe is from the http://chetday.com/crockpotrecipes.htm site.

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Chickpea Curry
Ingredients:

Adjust the spices to taste

2 1/2 medium onions, thinly sliced
4 T. oil or mixed canola and olive oil
1 8-ounce can tomato sauce
8 cloves garlic, minced
2 tsp. turmeric
1 tsp. cumin
1 tsp. allspice
1/2 tsp. cayenne, more or less
1/2 tsp. ginger
4 cans chickpeas, drain
1-2 green peppers, cut in small pieces
salt
1/2 c. water

Directions:

Saut� onions in oil. When golden brown add tomato sauce, garlic spices, and saut� for a few minutes. Add chickpeas, green peppers; saut� over fairly high heat 15 minutes. Add salt, water, turn down heat, Cover, simmer 1 hour.

Serve over rice. May add water if gets too dry.

This recipe was contributed by Barbara D from the Radiant Recovery Community Forum.

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Easy Lasagna
Ingredients:

2 c Ricotta cheese
2 28 oz jars spaghetti sauce (no sugar added)
1/2 c grated Parmesan cheese
2 lbs ground beef
2 T parsley (chopped)
12 uncooked lasagna noodles (whole wheat, brown rice, spelt, etc)
1 1/2 t oregano
2 c Mozzarella cheese shredded
1/4 c Parmesan grated

Directions:

Preheat oven to 350 degrees fahrenheit. Mix Ricotta, 1/2 c Parmesan, parsley, and oregano. Spray large pan with no stick spray. Brown ground beef and add spaghetti sauce. Spread 1/3 sauce in pan and top with noodles. Spread ricotta cheese mix over noodles. Repeat sauce and noodle layers twice, ending with sauce. Sprinkle with Mozzarella and Parmesan.

Bake 30 minutes covered and 30 minutes uncovered.

This recipe was contributed by Kathy D from the Radiant Recovery Community Forum.

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Tex-Mex "Taco Meat"
Ingredients and Directions:

Saut� onions and bell peppers in large skillet with a little olive oil until onions are clear and peppers begin to sweat.

Add 1 pound of ground meat. (I used ground turkey.) Cook meat with onions and peppers until the moisture in the meat evaporates, stirring occasionally.

Next I added about 1/2 can chopped tomatoes with jalapeno peppers and spices. I have a Tex-Mex blend that I got at WalMart. I continued to cook this until the juices from the tomato were absorbed.

This is the basic meat and I'm thinking I can use it in lots of ways:

as the meat in a taco salad
in burritos with refried beans and cheese
in scrambled eggs or in an omelet
rolled in corn tortillas, topped with a little chili & cheese for enchiladas which is the way I ate them for lunch.

I plan to freeze individual portions of the meat mixture.

This recipe was contributed by Sheila D from the Radiant Recovery Community Forum.

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Chicken With White BBQ Sauce
Ingredients:

6 T mayonnaise (sugar free, of course!)
chicken breasts (boneless or otherwise)
3 T lemon juice
3 T vinegar
2 T pepper
T salt

Directions:

Whisk all ingredients (except chicken) in medium size bowl and add skinless chicken breasts or boneless breasts. Marinate in sauce for and hour or so. Then grill on BBQ or indoor grill.

This recipe was contributed by Kathy D from the Radiant Recovery Community Forum.

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Brussel Sprouts, Brown Rice and Pork
Ingredients:

10 small, fresh Brussels sprouts, quartered
1/2 small onion, sliced
4-5 baby carrots, sliced on the bias
1-2 white mushrooms, quartered
1 clove garlic, minced
left over roast pork
1 cup precooked brown rice (I had short-grain, but also use brown basmati)
salt, pepper, and ground cumin to taste
1-2 tbsp cold-pressed olive oil
shoyu sauce (to taste)

Directions:

Heat a non-stick skillet over med. heat. Add oil till hot. Add Brussels sprouts, carrots and onions that have been seasoned with the salt, pepper, and cumin and quickly sear. Reduce heat to med.-low and cover and cook for 7-8 minutes till veggies are tender but still have color.

Add pork, rice, mushrooms and garlic mixing well. Continue cooking till pork and rice are heated through. Sprinkle with shoyu sauce and cook a bit longer.

Plate and enjoy!

NOTE: this recipe is for one.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

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White Chili
Ingredients and Directions:

I pulled together this recipe from stuff in my kitchen, and loved it. I call it "white" because it's not red, but in truth it's actually light green. It's really easy and resilient; adjust the amounts of ingredients to suit your tastes.

Saut� some chicken, turkey, or other "white" protein with a chopped onion and garlic, until opaque. (I used 1 package of ground turkey.)

Meanwhile, heat the following in a big pot: several cans white beans (I like cannellini beans, the big Italian ones), a few cups chicken broth or water, juice of one lime, 2 little cans chopped green chiles, 1 jar green salsa, chili-type spices and herbs (any ones you like, in the amounts you like). Add the protein and onions.

Cook until it thickens and you really want some (anywhere from 1/2 hour to all day; I threw mine in the crock-pot and let it simmer for several hours). Add fat (e.g., olive oil) or not, as you see fit, and jack up the tartness with more lime juice, lemon juice, or white wine vinegar, if you think it would taste better. I served it with melted white cheese (Monterey Jack) and sour cream. Man, it was good!!!

Oh, serves about 4? Hmmm... Yeah, I guess about 4.

This recipe was contributed by Kris (Ann Arbor) from the Radiant Recovery Community Forum.

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Taco Salad
Ingredients and Directions:

I took a little less than 1 lb of ground white meat chicken. Browned it with a little olive oil, garlic, cumin, and chili powder. When it was almost done I put it on a plate and cooked 1 onion, peppers until soft. I then added some oil and 1/2 cup of brown rice and 1 grated zucchini. Seasoned with garlic, salt cumin and chili powder. Returned the chicken to the pan, to finish cooking.

I served this over a bed of greens, with tomatoes, guacamole, cheese and sour cream as garnishment.

Putting the rice and the zucchini in with the chicken mixture seemed to keep it really moist. I don't know about all of you, but I have trouble cooking with ground chicken. It usually gets so dry and doesn't taste all that interesting. But I think cooking the chicken with seasonings and then adding the rice and zucchini made it moist and tasty.

This recipe was contributed by Helen from the Radiant Recovery Community Forum.

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City Chicken
This recipe was taught to me by my Polish mother-in-law. I hope you like it as much as we do. I'm not sure if City Chicken is available all over the country so I'll explain what it is. We buy cubed pork and veal that has been placed on small skewers from our Meat Market. You could also buy veal and lean pork steaks and cube them yourself and place on small skewers. You can also just use pork steak alone. Our Meat Market also sells cubed meat that you place on the skewers yourself. I make 10 pieces of City Chicken at a time

Ingredients and Directions:

Season your meat with salt and pepper.

Beat an egg or two and add some milk.

Roll meat in egg/milk and then roll in a mixture of breadcrumbs and a little flour. (I use my own homemade breadcrumbs and spelt flour.)

Brown breaded City Chicken in vegetable oil. (I use canola oil.)

Place nicely browned City Chicken in a roaster or casserole dish. Add about 1/8 of a cup of water. Add some cut up onions, celery leaves, and I like to add some cut up carrots. Dot with a little butter. Cover with lid.

Cook in oven at 375 degrees fahrenheit for a half hour and then reduce temperature to 350 degrees and cook for another hour and one half. Test with fork for soft meat.

This meal is so delicious! I serve it with a side of vegetables and a "brown". Yesterday I made it with boiled, (skin-on) red potatoes with some melted butter, coarse salt and freshly ground pepper.

This recipe was contributed by Therese from MI from the Radiant Recovery Community Forum.

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