Main Courses

SAUCY CHEESE AND EGGS

1 Tbsp. olive oil
8 eggs
1 tsp. teriyaki sauce
1 tsp. baking powder
1/4 tsp. salt
3 c. shredded Monterey Jack cheese
1 1/2 c. shredded Cheddar
2 Tbsp. chopped green chilies
1/2 c. minced green bell pepper
2 Tbsp. sliced black olives
sour cream for garnish (optional)

Cooking Instructions
Preheat oven to 375°F. Oil a 9-inch square pan. Combine eggs and teriyaki sauce in a mixing bowl and beat until light and fluffy, about 5 minutes. Add baking powder and salt. Mix well, then stir in cheeses, green pepper, olives and green chilies. Pour mixture into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut in 8 pieces and serve. Garnish with a dollop of sour cream, if desired.

PEPPER STEAK

1/2 lb. round steak, cut into thin strips
1 tsp. paprika
1/2 tsp. garlic salt
3/4 c. beef broth or bouillon
1/2 c. green pepper strips
1/2 c. red pepper strips
1 small diced tomato
1/2 c. tomato sauce
1/3 c. sliced green onions
2 Tbsp.. cornstarch

Cooking Instructions
Toss steak with paprika. Set aside while slicing onion and peppers. Spray large frying pan with non-stick cooking spray. Add steak and garlic salt. Brown steak over medium high heat. Add onions and peppers. Cook until wilted. Stir frequently. Add tomato, tomato sauce and broth. Bring to boil. Reduce heat. Cover and simmer for at least 20 minutes. Before serving, mix cornstarch and water. Over medium heat, add steak mixture. Stir until thickened. Serve over rice or noodles.

SWEET & SPICY SHRIMP

Preparation time: 10 minutes
Baking time: 3-5 minutes
Serves 4 (4 1/2 oz. ea.)

1/4 cup soy sauce
2 tsp. SPLENDA® Granular
2 tsp. cornstarch
1/2 tsp. crushed pepper
1/4 tsp. sesame or peanut oil
1 small onion, sliced
1 small green bell pepper, sliced
1 medium carrot, thinly sliced (1/2 cup)
3/4 lbs. uncooked, peeled, deveined large shrimp

Nutrients per serving: 110 cal; 8 g carb; 14 g protein; 1 g dietary fiber; 1.5 g total fat; 0 g sat. fat; 120 mg chol.

Directions:
Mix soy sauce, SPLENDA® Granular, cornstarch and red pepper. Set aside. Heat vegetable oil in 10” skillet over medium-high heat. Cook onion, bell pepper and carrot in oil 2-3 minutes, stirring occasionally until crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3-5 minutes, stirring occasionally, until shrimp are pink and firm and sauce is thickened.

SHRIMP JAMBALAYA

Preparation time: 20 minutes
Serves 8 (3/4 cup)

2 Tbsp.. olive oil
1 1/2 lb. peeled and deveined shrimp
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cups rice
1 16-oz. can tomato sauce
1 tsp. Cajun seasoning
Salt to taste (optional)
Pepper to taste (optional)
Hot pepper to taste (optional)

Cooking Instructions
1. Heat the oil in a large skillet. Add sauce, the shrimp, onion and bell pepper until the shrimp is pink.
2. Stir in the remaining ingredients and cook until heated through.

SALMON CROQUETT

Preparation time: 15 minutes
Serves 4 (1 patty ea.)

1 15-1/2 oz. can red salmon, drained
1 medium onion, diced
1/2 medium green bell pepper, diced
1 Tbsp. chopped fresh parsley
1/2 Tbsp. lemon juice
1/4 cup egg substitute
3 slices whole wheat bread, crumbled
1/4 tsp. pepper
2 Tbsp.. canola oil

Cooking Instructions
1. In a medium bowl, break the salmon into small pieces with a fork. Remove the bone and skin.
2. Add the onion, bell pepper, parsley, lemon juice, egg substitute, bread and pepper. Form the mixture into 4 patties.
3. Heat the oil in a medium skillet and cook the patties over medium heat. Brown for 3 minutes.

Visit the Patient Corner for additional recipes.