My Home Recipe

Ingredients:
Zucchini layer 1 cup zucchini — shredded
1 tablespoon butter
1/2 teaspoon mustard powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons parmesan cheese
Tuna layer 6 ounces canned tuna
1 egg — beaten
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese

How to Prepare:

1. Mix zucchini layer ingredients and microwave for 60 seconds.
2. Drain excess moisture from zucchini mixture.
3. Spray a cake pan with Pam and spread zucchini mixture into the pan.
4. Mix tuna layer ingredients.
5. Spread tuna mixture over zucchini.
6. Sprinkle top w/ parmesan cheese, if desired.
7. Bake at 400 degrees for 20 minutes or until tuna is firm and brown on top.

Ingredients :
1/2 lb Fresh prawns
2 c Water
1/2 can Mini Sweet corn
1 tsp Salt
2 Stalks celery
1 tbsp Oil
2 Green onions
1 c Oil for deep-frying
2 oz Raw cashew nuts (1/2 cup)
1 c Oil for deep-frying

To thicken add:
2 tbsp water
1 tsp soy sauce
1/2 tsp dark soy sauce
dash of pepper
1 1/2 tsp cornstarch

How To Cook :

1. Shell, de-vein and wash prawns; then put 1 tsp salt into 2 cups water.
2. Add the prawns and soak for 1 hour.
3. Cut each mini corn diagonally into 2 parts.
4. Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into strips julienne style.
5. Cut green onions into 3/4 inch lengths. Drain and dry prawns with a paper towel.
6. In a small saucepan heat 1 c oil to 325 degrees.
7. Then deep-fry the cashew nuts for 3 minutes or until golden brown.
8. Drain off excess oil and set aside.
9. Using the same oil as used for the cashew nuts deep-fry the prawns for 3 minutes. Remove and set aside.
10. Heat wok add 1 tbsp oil and stir-fry celery sweet corn and green onion for 1 minute sprinkling lightly with salt and sugar.
11. Add prawns. Combine thickening ingredients in a cup; then stir into prawn mixture.
12. Cook for 1 minute. Turn off heat add cashew nuts; mix thoroughly and serve.
13. Serves about 4.

Ingredients :
2 lb Oily Fish, such as mackerel
4 Napa cabbage leaves
2 tsp Salt
2 Scallions
1/2 c Good quality dry white wine
2 Cubes hard bean curd
3 c Chicken stock
1 tbsp Cooked Salad oil
1/2 tsp Ginger root, minced
1/2 tsp Ground white pepper
1/4 tsp Salt

How To Cook :

1. Clean Fish, discard head and fins.
2. Wash Fish, cut across Fish in 1 1/2″ sections.
3. Mix salt and white wine in bowl.
4. Add Fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours.
5. After 2 hours, turn Fish to mix with marinade.
6. Preparations:
7. Wash cabbage; slice leaves down middle, then in 2″ sections.
8. Rinse beancurd; cut into 1″ cubes. Wash, trim and shred scallions, greens and all.
9. Peel and mince ginger. Heat Salad oil to point of smoking.
10. Remove from heat; reserve.
11. Cooking: Rinse Fish chunks, drain. Heat chicken stock, beancurd, ginger and salt in Sauce pan.
12. Reduce heat, cover pan, and simmer for 10 minutes.
13. When you are ready to add Fish and cabbage, turn up heat to boil; add Fish and cabbage when liquid boils; cover pan.
14. Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green.
15. Ladle Fish, cabbage and beancurd into warm shallow serving bowl; add Soup.
16. Garnish with cooked oil, minced scallion and pepper. Serves 4

Ingredients:
18 ounces shrimp — uncooked, peeled
2 cloves garlic — minced
1 tablespoon oil
1/2 cup salsa
1/4 cup chopped fresh cilantro
1 cup shredded cheddar cheese

How to Prepare:

1. Cook shrimp and garlic in oil for about four minutes, or until just opaque.
2. Stir in salsa and remove from heat. Stir in cilantro.
3. Divide into four overproof bowls and sprinkle evenly with cheese.
4. Place under broiler for 2-3 minutes, or until cheese is brown and bubbly.

Ingredients:
2 pounds firm fish — cut into serving size pieces
1 tablespoon salt
1 egg — beaten
1/2 cup flax seed — 1 cup
ground — 1/2 cup seeds should grind to 1 cup
1 teaspoon onion powder
1 teaspoon chili powder

How to Prepare:

1. Add salt to beaten egg, mix well.
2. Mix ground flax seeds, onion powder and chili powder.
3. Dip fish into egg, then roll in dry ingredients.
4. Place in foil-lined baking dish. Pour melted butter over fish.
5. Place pan on shelf near top of oven. Bake 10-12 minutes at 500 F.

Ingredients:
4 Orange Roughy Fillets
1/2 cup chopped Pecans
2 tablespoons Olive Oil
2 tablespoons lemon juice — fresh or bottled
2 tablespoons Butter

How to Prepare:

1. Brush fillets lightly with Olive Oil.
2. Take the oiled fillets and press onto the chopped pecans.
3. Place in a heated skillet with the remaining oil and cook approximately 3 - 5 minutes on each side.
4. Remove the fillets and place in the oven to keep warm.
5. Place the the remaining pecans, lemon and butter in the frying pan where the fillets were to make a sauce.
6. Stir the mixture until the pecans are toasted.
7. Add more butter if you wish. Pour sauce over fillets and enjoy.

Ingredients:
1/2 pound lobster meat
1/2 pound crab meat
1/2 pound sea scallops
1/2 pound jumbo shrimp
1/4 cup heavy cream
1 tablespoon old Bay Seafood seasoningsalt/pepper
dry sherry
1/4 cup mayonnaise
1/4 cup flax meal parm cheese fresh lemon juice

How to Prepare:

1. chop up the lobster meat and scallops to about 1/4 inch in size, de-shell the crab and de-vein the shrimp.
2. saute the scallops in butter and salt/pepper until transluscent. add to the rest of the seafood into a large bowl.
3. Add enough mayonnaise (approx 1/4 cup) to the seafood mixture to just make it a little wet.
4. add a approx.1 TBS of seafood seasoning and the juice of one lemon to the seafood mixture as well.
5. Sprinkle 1/4 of flaxmeal and 1/4 of heavy cream, along w/ a squirt of dry sherry to taste…mix all of this together in a large bowl.
6. Put the mixture in a large casserole dish so that it sits approx. 2 inches deep.
7. Sprinkle the casserole with parmesan cheese and a little paprika to taste.
8. bake at 400 for approx 35 minutes or until golden.

Ingredients:
2 tilapia (cod, scrod, or sole will also work) fillets
2/4 bag frito lay bakenette pork rinds
1 tbsp bacon bits
1 tbsp parmaesan or romano cheese
1 tbsp onion flakes
1 tsp garlic powder
salt and pepper to taste
1 tsp old bay seasoning
1 tsp cayenne or chili pepper
6 slices cabot garlic and herb cheese (fried crispy)
2 eggs
enough equal parts olive oil and butter to fill pan 1 cm

How to Prepare:

1. Blend 3/4 bag bakenette pork rinds, 1 tbsp bacon bits, 1 tbsp parmaesan or romano cheese, 1 tsp garlic powder or chopped garlic, 1 tbsp onion flakes, salt, pepper, old bay, cayenne or chili powder.
2. and crushed fried cabot garlic and herb cheddar cheese (you can use any cheese, but i recommend this savory cheese from cabot, instructions below) in a food processor until you have a fine powder.
3. Dip tilapia (my favorite, but cod, sole, or scrod works just as well) fillets in an egg wash (beaten eggs) and then coat thoroughly with “breading.”
4. Fry in a large iron frying pan in olive oil and butter (about 1 cm) until golden brown.
5. This “breading” tastes just like bread crumbs only ten times better.
6. Fried cheese. Simply slice your favorite cheese fairly thin, throw it on a hot griddle with some butter, and cook to desired browning level.
7. These are delicious dipped in ranch dressing.

Serves:2
CarbsPerServing:16.365
Prep Time:20 min
Effort:Easy

Ingredients:
2 5-6 oz Tilapia filets
2 T ground flaxseed (I run mine through a coffee grinder)
4 T butter 2 T olive oil
2 cloves garlic2 T finely shredded Parmeseano Reggiano (or regular
parmesean in a pinch)
sea salt white pepper

How to Prepare:

1. In oven and stove safe pan or dish, heat butter and olive oil over medium high heat.
2. Press 2 cloves garlic (or mince) and add to butter/oil.
3. Saute until garlic is soft but not brown.
4. Rinse and dry tilapia filets. Salt and pepper filets as you wish.
5. Place filets in pan, spooning garlic butter oil mixture over them.
6. Cover and cook over medium heat until fish flakes easily with a fork–about 4 minutes.
7. In a small bowl, combine flaxseed, parmesean, and salt and pepper to taste.
8. Cover tops of filets with flax mix, about 2 T on each.
9. Spoon some of the butter/oil over topping to moisten. Place under broiler to brown for about 2 to 3 minutes.

I like to serve with baby spinach and Newman’s Own Light Italian Dressing (0 carbs for the dressing!). This is such a treat–it’s kind of like a tilapia scampi. Enjoy!

Serves:2,10,7
CarbsPerServing:About 2 net carbs per serving, plus the health benefits and fiber of flaxseed.
Prep Time:15 minutes
Effort:Easy

Ingredients:
8 ounces spinach
4 eggs
400 grams salmon
4 tablespoons mayonnaise
1 small onion

How to Prepare:

1. Spinach - fresh or frozen, cook and squeeze out moisture then finely chop.
2. Beat in 4 egg yolks. Whisk the egg whites and fold into the mixture.
3. Place in a swiss roll tin (flat baking tray) lines with non stick baking paper.
4. Bake at 200c 400f for approx 12 minutes. Turn out and allow to cool.
5. Mix 400 gms of salmon, cooked fresh or tinned, with 4 tablespoons of mayonnaise and 1 small onion chopped finely.
6. Spread along the roulade and roll up like a swiss roll.
7. Place back in oven for 15 to 20 minutes.

CarbsPerServing:20
Effort:Easy