Combine broth & puree together in a sauce pan over medium heat. Stir in curry powder to taste… if you like a lot, add a lot. Same with the Sarachi hot sauce. If you don’t want it spicy, omit this all together. Add a dash of salt and heat through. You can garnish with a touch of sour cream if you like. It was so rich and creamy… and not too bad for you!

Directions

Preheat broiler.

Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

Fish:
1 tablespoon canola oil
4 (6-ounce) tilapia fillets
1/2 teaspoon salt
1/8 teaspoon black pepper
4 cups gourmet salad greens

1. To prepare dressing, combine first 6 ingredients in a bowl, stirring well with a whisk.
2. To prepare fish, heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Arrange 1 cup greens on each of 4 plates. Top each serving with 1 fish fillet; drizzle with 2 tablespoons dressing.

In a large skillet, saute onion and garlic in oil until tender. Add lentils, chili powder, cumin, and oregano; cook and stir for about a minute. Add broth bring to a boil. Reduce heat. Cover and simmer for 25-30 minutes or until lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Serve as taco “meat.”

We use this in burritos and tacos, on nachos…. basically anywhere you’d use taco meat!

1. Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well, and set aside.
2. Place edamame in a small saucepan; cover with water to 2 inches above edamame. Bring to a boil; cook 2 minutes or until edamame are tender. Remove from heat; drain well.
3. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, and tomatoes to pan; sauté 6 minutes or until onion is translucent, stirring often. Stir in lentils, edamame, juice, and remaining ingredients. Cook 2 minutes or until thoroughly heated, stirring often

* 1 (3 1/2-ounce) bag boil-in-bag brown rice
* 1/2 teaspoon salt
* 1 teaspoon bottled minced garlic
* 1/2 teaspoon crushed red pepper
* 1 pound boneless sirloin steak, cut into 1/4-inch strips
* 1/2 teaspoon grated orange rind
* 1/4 cup fresh orange juice
* 1 tablespoon cornstarch
* 2 tablespoons low-sodium soy sauce
* 1 teaspoon dark sesame oil
* 3/4 cup (1-inch) slices green onions

Cook rice according to package directions, omitting salt and fat. Combine rice and salt, tossing well.

Combine garlic, pepper, and beef, tossing well.

Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently. Serve beef mixture over rice.

I made a special sauce out of sour cream, dill and garlic. I served them on a WW buns, with red onion, cucumber, lettuce and the sauce.
2 cups fresh bread crumbs
2 eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup chopped green onions
2 teaspoons minced fresh dill weed
1 teaspoon fresh lemon juice
1/4 teaspoon ground black pepper
1 (14.75 ounce) can salmon, drained
2 tablespoons butter

1. In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
2. Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
3. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
4. In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.

Mix turkey, bread crumbs, and 3 TBS BBQ Sauce.

Sautee onions with pam. Mix in BBQ sauce and cook until onions are translucent.

Shape burgers and cook them on a griddle at medium heat. Turn over after 5 minutes top with cheese and cook all the way through. Top with BBQ Onions.

1. Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
3. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

NUTRITION INFORMATION: Per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 54 mg cholesterol; 6 g carbohydrate; 22 g protein; 1 g fiber; 384 mg sodium; 660 mg potassium.

Ingredients

* Cooking spray
* 1 pound ground pork
* 1 pound boneless pork shoulder, cut into 1/2-inch pieces
* 3 cups chopped onion
* 1 3/4 cups chopped green bell pepper
* 3 garlic cloves, minced
* 3 tablespoons tomato paste
* 1 cup lager-style beer (such as Budweiser)
* 1/2 teaspoon salt, divided
* 3 tablespoons chili powder
* 1 tablespoon ground cumin
* 2 teaspoons dried oregano
* 3/4 teaspoon freshly ground black pepper
* 6 tomatillos, quartered
* 2 bay leaves
* 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
* 1 (15-ounce) can no-salt-added pinto beans, drained
* 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
* 1 smoked ham hock (about 8 ounces)
* 1 1/2 tablespoons sugar
* 1/2 cup finely chopped cilantro
* 1/2 cup finely chopped green onions
* 1/2 cup (2 ounces) crumbled queso fresco
* 8 lime wedges

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.

2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.

3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.

Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.