Ingredients:
1 Lbs. Cooked lobster meat
1 C. Slivered blanched almonds
1/4 C. Melted butter
1/2 t. Garlic salt (optional)
2 T. Pimiento, chopped
Fresh ground black pepper
Procedure:
Cut lobster meat into 1 inch pieces
Sauté almonds in butter until lightly browned. Remove almonds
Add lobster to the butter in which the almonds have been browned. Sauté until lightly browned Add seasonings and almonds. Stir to mix well
Serve at once
Notes:
Can be served on pasta or rice
Can be garnished with lemon wedges or twists, chopped or sprigs of fresh parsley, chives, etc.
7 carbs per serving
Ingredients:
2 1/2 qt. Chicken broth
2 T. Soy sauce
1/4 C. Green onion, chopped
4 eggs, slightly beaten
1 T. Potato Starch (optional)
Procedure:
Combine first 3 ingredients in a large saucepan, bring to a boil
If using potato starch (to thicken a bit), mix it with 2 T. cool water and add slowly to hot broth at this point. Stir to thicken
Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately
Notes:
Makes 10 servings. 1 carbs per serving (with potato starch - 3 carbs per serving)
Eggs Benedict with Spinach:
Ingredients:
4 pieces Canadian bacon
1 C. Fresh spinach
4 Poached eggs
1/4 C. Hollandaise sauce
Procedure:
Heat a skillet over medium heat until hot but not smoking. Add the Canadian bacon and cook about 2 minutes on each side until lightly browned
Divide the spinach between 2 plates. Top each serve with 2 pieces of bacon and 2 poached eggs. Spoon the Hollandaise over the eggs and sprinkle with parsley if desired
Serve immediately
Notes:
Eggs Benedict and Eggs Florentine combine in this savory dish
For a different taste, substitute 2 thin slices of Smoked salmon for the Canadian bacon
Can be garnished with sprinkles of paprika, chopped fresh parsley, or dill, etc.
Per serving: 273 Calories (kcal); 17g Total Fat; (55% calories from fat); 25g Protein; 5g Carbohydrate; 460mg Cholesterol
Ingredients:
4 pork chops, boneless 3/4 inch thick
Olive oil
2 T. Lemon juice
1 T. Flour
1 1/4 C. Beef broth
3 Green onions, chopped
2 Cloves garlic, minced
1/2 t. Dried thyme, crushed
Salt and fresh ground black pepper
1 t. Butter
1 Red bell pepper, chopped
Procedure:
Heat a large skillet over medium-high heat
Brush chops lightly with oil and brown on each side
Combine lemon juice and flour; stir into skillet with beef broth, green onions, garlic, thyme, salt and pepper. Bring to boiling, cover tightly and cook over low heat for 5-6 minutes until chops are just done
Remove chops to a serving platter; keep warm. Cook broth mixture, uncovered, over medium-high heat until sauce thickens slightly
Meanwhile, in a small skillet heat butter over medium heat. Cook red pepper in hot butter until crisp but tender, stirring often
Spoon the sauce over chops. Sprinkle with cooked red pepper
Serve and garnish
Notes:
Serve with rice, or potatoes and vegetables
Per serving: 282 Calories (kcal); 16g Total Fat; (51% calories from fat); 27g Protein; 7g Carbohydrate; 76mg Cholesterol
Ingredients:
1/2 C. Splend or Sweet-N-Low
1 envelope Unflavored gelatin
1 C. Water
1/4 C. Vodka
3 T. Fresh lime juice
1 t. Lime peel, grated
Green food colouring
3 Egg whites
1/2 C. Heavy cream
2 T. Coconut or 3 Strawberries, sliced, for garnish
Procedure:
Combine gelatin and sweetener in a small saucepan. Stir in water. Heat just to boiling. Stir constantly
Blend in vodka, lime juice and peel
Add just enough food coloring to tint a pale, attractive shade of green
Chill until mixture reaches a syrupy consistency
Beat egg whites until stiff, but not dry
Fold gelatin mixture into whites very carefully. Then gently fold in whipped cream
Pour into 1 quart mold. Chill until firm
Unmold onto serving plate and garnish with coconut or decorate with sliced strawberries
Notes:
2 carbs per serving