4 zucchinis quartered lengthwise
3/4 cup bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Preheat an oven to 400
Combine the zucchini, bread crumbs, cheese, and paprika in a zip top bag
Place the breaded zucchini on a baking sheet sprayed with canola
Bake 15 minutes till golden
Sprinkle sea salt if desired
1 (8 oz) can crushed pineapple, reserve ¼ cup of juice
4 egg whites
2 small cans tomato sauce
2 cups soft wheat bread crumbs
2 tbsp onion flakes
1/2 tsp prepared horseradish
2 lbs lean ground turkey
1 tsp salt
Glaze:
1/4 cup reserved juice
3 tbs ketchup
Combine all in a large bowl
Add turkey and mix well.
Pat into a loaf pan.
Cover and bake at 325F for 1 hour.
Combine juice and ketchup and pour over loaf.
Bake, uncovered, 15 minutes.
Cut into 8 slices, 211 calories each.
2 pounds raw large shrimp
1 pound sea scallops
Salt and pepper
1/2 cup chopped Italian parsley leaves
Lemon wedges
6 cups chicken stock
3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves chopped
1 red pepper sliced
1 green pepper sliced
1 teaspoon saffron
4 links sausage sliced
2 cups white rice
1 can 10oz diced tomatoes
3 tablespoons tomato paste
Boil chicken stock
In a saucepan heat the oil, add the onion, the garlic, the peppers, the saffron and the sausage.
Cook until vegetables are soft
Stir in the rice, tomatoes and tomato paste and cook for 5 minutes.
Add the boiling chicken stock stirring constantly until the stock is absorbed.
Cover the paella pan 25 minutes, until rice is tender.
Add the shrimp and the scallops and let cook covered for 5 to 7 minutes more.
Decorate with the chopped parsley and lemon wedges.
