Thought I would share the 2 recipes I just added. C'mon folks, if each Neighbor added one recipe it would be fabulous. I know y'all have something you can contribute!

DIJON CURRY DEVILED EGGS

6 Large eggs
2 T. Grey Poupon Dijon Mustard
10 dash curry powder
3 dash cinnamon
1 dash ground black pepper
thyme

Hard boil six eggs. Remove shells and pat dry if needed. Cut eggs in half the long way. Place yolks in bowl and add mustard and all spices, EXCEPT THE THYME. Mix together with a fork. Spoon yolk mixture into egg halves. Place on plate and sprinkle thyme over eggs.

Note: If you have one, use a melon baller to spoon the yolk mixture into the eggs.



MATZO BRIE FOR ONE
((Fried Matzo))

1 sheet whole wheat matzo
1 Large eggs
2 T. nonfat milk
2 dash ground pepper
1 dash Hungarian paprika (not hot)
1 dash garlic powder
1 T. olive oil (evoo)

Break matzo in quarters and place in a large bowl. Add cold water to bowl and fill. Place a plate or cutting board over bowl so that matzo doesn't float to top and escape from bowl into the sink. Soak matzo for about 30 - 60 seconds. drain water and place matzo on paper towel to absorb excess water. In a small bowl combine egg, milk, and spices. Heat oil in pan on high heat. combine egg mixture and matzo. Scramble as you would an egg. Cook to desired firmness of egg.


Note: Matzo Brie is typically eaten as Passover breakfast or quick dinner. Bread and most bread products are not eaten during the 8 nights of Passover. When the Hebrews were freed from slavery in Egypt, there was no time for their bread to rise. Matzo is similar to the unleavened bread the Hebrews ate. So that is why it is eaten.

Here's a bunch of my favorites

MARGARITA CHICKEN - halibut works with this too

2 lbs. boneless skinless chicken breasts (I use breast tenderloins)
1 cup (liquid) Margarita mix
2 TBSP chopped garlic - I always add more, but I'm a garlic freak.
1 TBSP dried basil
salt & pepper

Add all ingredients to a large ziploc bag and smoosh well. Let marinate for at least 2 hours. Pour all ingredients into baking pan and bake at 350 for about 25 minutes, or until chicken/fish is cooked thru.

My favorite quick n easy avocado meal is to fill them with shrimp salad.

2 cups cooked peeled shrimp
1/2 cup celery, diced ** I peel the strings off my celery before I dice it**
1 teaspoon onion, finely chopped
1/3 cup mayonnaise
1/4 cup chili sauce
3 tablespoons lemon juice
3 hard-cooked eggs
1 avocado, diced (save the skin to serve them in)

SUMMERTIME SHRIMP

* 1 Pound unpeeled, medium-size fresh shrimp
* 2 yellow squash
* 2 zucchini
* 2 Tbsp olive oil
* 2 Tbsp REALEMON Lemon Juice From Concentrate
* ¼ tsp salt
* ½ tsp pepper
* 2 garlic cloves, pressed
* 3 CALIFORNIA AVOCADOS, peeled and sliced
* 1 Pint cherry tomatoes, cut in half
* 8 fresh thyme sprigs

Instructions

1. Peel shrimp, and devein, if desired.
2. Cut yellow squash and zucchini lengthwise into thin strips using a vegetable peeler.
3. Whisk together oil and next 4 ingredients in a large bowl; add vegetable strips, and toss gently to coat.
4. Cut 4 (15- x 12-inch) pieces of parchment paper or aluminum foil; fold in half lengthwise.
5. Trim each into a heart shape.
6. Place hearts on 2 baking sheets.
7. Coat 1 side of each with vegetable cooking spray.
8. Layer shrimp, vegetable mixture, avocado, tomato halves, and thyme sprigs evenly on 1 side of each heart coated with cooking spray.
9. Drizzle with remaining oil mixture.
10. Fold over remaining half of paper.
11. Pleat and crimp edges together to seal.
12. Bake at 400° for 10 minutes.
13. Cut an X in the top of each paper packet, and serve immediately.

CRAB CAKES WITH AVOCADO SAUCE

* 1 Pound lump crabmeat, drained
* ¾ Cup fine, dry breadcrumbs
* 1 large egg
* 3 small California Avocados, peeled and mashed
* ½ Cup chopped green onions
* 1 garlic clove, minced
* 1 Tbsp fresh lime juice
* ½ tsp salt
* ¼ tsp ground red pepper
* 1 stick (1/2 cup) Land O Lakes Butter
* 3 Tbsp olive oil
* Avocado Sauce:
* 2 small California Avocados, peeled
* ½ Cup sour cream
* 1 tsp grated lime rind
* 1 Tbsp fresh lime juice
* ¼ tsp salt
* ¼ tsp ground red pepper

Instructions

1. Stir together first 9 ingredients
2. Shape into 12 patties.
3. Chill at least 1 hour.
4. Melt butter in oil in a large skillet over medium-high heat.
5. Add patties, 4 at a time.
6. Cook 1 to 2 minutes on each side or until golden brown.
7. Drain well, and keep warm.
8. Serve with Avocado Sauce.
9. Avocado Sauce:
10. Mash avocados in a medium bowl
11. Stir in sour cream and next 4 ingredients.
12. Chill 1 hour.

TOFU GUACAMOLE

* 4 avocados
* 10 ½ oz tofu
* ¼ medium red onion, chopped
* 1 ½ Tbsp canned green chilies, diced
* 1 Tbsp mayonnaise or plain yogurt
* 2 garlic cloves, pressed
* 1 tsp Tabasco sauce
* 1 tsp salt
* optional garnish of sliced red pepper

Instructions

1. Drain excess water from tofu.
2. Combine with mayonnaise or yogurt, mashing tofu with a fork.
3. Peel and seed avocados.
4. Combine all ingredients in a large bowl. Serve immediately.

Another really easy and delicious dish is MUSTARD CRUSTED HALIBUT (or chicken)

Halibut fillets cut into 1" wide slices.
Mustard - I use either Grey Poupon or the Stone Ground ones
Pork Rinds - crushed

Coat fish with mustard and roll in pork rind crumbs. Place on baking sheet. Bake at 350 for about 20 minutes, or until fish is cooked thru.

WHITE CHICKEN CHILI

Makes about twelve 1-cup servings
Per Serving: 357 Cal; 26 g Protein; 20 g Tot Fat; 13 g Carb; 3 g fiber

Here's a quick and easy winter chili. Use store-bought rotisserie chicken or leftover turkey if you have them to make this dish even faster. Serve this high protein meal with a dollop of sour cream and a sprinkle of chili powder.

1 medium onion, chopped
2 garlic cloves, minced
2 tablespoon olive oil
Two 15-ounce cans Cannellini or white beans, drained
2 tablespoons flour
4 cups diced, cooked chicken or turkey
1 cup corn
One 4.5-ounce can diced green chilies
Two 14.5-ounce cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
Kosher salt and freshly ground black pepper

Saute onion and garlic in olive oil in a large pot over medium high heat until onion is tender. Puree one can of drained beans and set aside. Stir the flour into the onion mixture and cook for one minute. Add chicken, corn, chilies, broth, cumin, chili powder, oregano, beans, reserved bean puree, and one cup water. Season with salt and pepper. Reduce heat and simmer for 30 minutes.

My favorite protein concoctions are....

- Nectar Roadside Lemonade added to my Crystal Light Lemonade *delish*
- Chocolate Micellar Milk with a shot of Peanut Butter Davinci Syrup (sugar free) - I bought a ton of my syrups at Nature's Pantry there in Anchorage.
- IsoFruit Canatloupe with crushed ice... light and fruity and very melony

There are more. ohhhhhhhh yeah..... Vanilla cinnamon protein drink with a shot of Starbucks sugar free Cinnamon Dulce mmmmmmm... tastes like cinnabon.

For a crunchy snacks I love Revival Soy chip - the Jalapeno Cheddar are my favorite. I also make a lot of cheese crisps. Shredded cheddar or parmesan sprinkled in little piles on parchment paper and then baked until melted. When they cool down they are crispy.

CRUSTLESS SMOKED SALMON QUICHE

1 1/4 cups fat-free evaporated milk
1/4 cup fat-free sour cream
1 teaspoon Dijon mustard
4 large egg whites
1 large egg
1/2 cup (2 ounces) shredded Gouda cheese
1/2 cup thinly sliced green onions
1/4 cup thinly sliced smoked salmon, chopped (about 2 ounces)
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
Cooking spray

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in cheese, onions, salmon, dill, and pepper. Pour egg mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 35 minutes. Let stand 15 minutes.

GARLIC SHRIMP IN YOGURT SAUCE

1 1/2 tablespoons vegetable oil
8 garlic cloves, minced
3/4 cup water
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 1/2 pounds large shrimp, peeled and deveined
2 teaspoons all-purpose flour
2 teaspoons splenda
1/2 teaspoon salt
1 (8-ounce) carton plain fat-free yogurt
3/4 cup (1-inch) sliced green onions

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook until golden (about 30 seconds), stirring constantly. Stir in water, cumin, coriander, and turmeric. Cover, reduce heat, and simmer 7 minutes. Add shrimp; cook 3 minutes.

Combine flour, sugar, salt, and yogurt; stir with a whisk. Stir yogurt mixture into shrimp mixture. Cover and cook 4 minutes or until shrimp are done. Stir in onions.

BBQ CHICKEN

2 lbs. boneless skinless chicken breasts or thighs I use thighs)
1 medium onion, chopped
1 can tomato sauce
1 cup Nature's Sweet brown sugar crystals (sugar replacement)
1 TBSP Liquid smoke
1 TBSP cumin
1 TBSP chili powder
2 tsp garlic powder

Put everything in crock pot and cook 6-8 hours on low. I shred it and the family eats it on buns or over pasta.

Salsa Chicken

2 lbs. boneless skinless chicken breasts
1 can cream of chicken soup
1-2 cups of salsa

Put everything in crock pot and cook on low for 6-8 hours. Yummo!!! My family eats it over rice.

BUFFALO CHICKEN DIP *I make a meal out of this*

2 cans chunk chicken
2 8oz. bricks of cream cheese, softened
3/4 c. Franks hot sauce
1-1/2c. shredded cheddar cheese

Mix in large bowl. Pour into greased baking dish. Bake at 350 degrees until bubbly, about 25 minutes. Serve hot. As a dip, serve with celery sticks or sturdy crackers. I just eat it with a spoon. This makes a large batch.

Smoked Salmon Dip

2 cans of salmon or left over fresh cooked salmon
16 oz. cream cheese
1 T. red pepper flakes
1 1/2 t. dill
1 t. garlic salt
3 caps of liquid smoke (about 3 t.)
1 t. chile powder
1 t. onion salt
3 T milk (or a lil more, so it is not too dry)
1 T. lemon juice

Mix well and serve with crackers or veggies.

Portabello pizza

Portabello mushroom caps
pizza sauce
shredded cheese
toppings (red onion, green pepper, olives etc)

I either broil or use the grill pan to cook the mushrooms. The top with sauce and toppings. Place under the broiler until melty. You can also substitute eggplant slices (rounds) for the mushrooms.

Cottage Cheese Pancakes

These are melty, cheesy, with bits of onion... really good, and almost all protein! A very surprising dish given the 5 ingredients that are used. Double or triple this recipe and serve to the family... everyone will love these!

Half a medium onion, chopped
1 tablespoon butter
1 egg
1/2 cup cottage cheese
2 tablespoons flour
salt
pepper

Saute the onion in the butter until golden... allow to cool in pan. In a small bowl, beat egg slightly, blend in cottage cheese, flour, salt and pepper, and onion butter mixture. Heat nonstick skillet, spray with Pam, and place four 1/4 cup scoops of batter and spread into small pancakes. Cook until browned... flip and cook until lightly brown on other side. YUMMY!
I blend everything up in my magic bullet blender until it is ‘batter-like’. Also, don’t mess with them when they are cooking. They take longer than regular pancakes.

Cottage Cheese-Oatmeal Pancakes

1 c. oatmeal, ground (measure BEFORE grinding in a food processor)
1/2 t. baking soda
1/8 t. salt
3-4 T. Splenda Granular
1/4 t. pumpkin pie spice (or combination of other sweet spices you like)

Stir together above ingredients in a mixing bowl. In a separate bowl whisk together:

4 eggs
1 c. cottage cheese
1/3 c. milk
1 t. vanilla

Add to dry ingredients and let sit for a few minutes. Spray a small skillet with non-stick spray. Heat over medium. Pour 1/3 c. into hot pan and cook until cake is getting dry on the top (but lower heat if it gets too dark on bottom). Turn carefully and continue to cook for a few minutes. (These are difficult to flip if you don't let them cook enough on the first side.) Can cool and stack on a plate and wrap tightly with plastic wrap.

These are sooooo good with plain yogurt and a squirt of sugar-free syrup. Or peanut butter and syrup, or jam and cool whip.........the possibilities are endless!

Approx stats: 6 pancakes - 10 pro grams/each - 152 calories/each

1 sample packet of Isofruit Delite Pineapple
1 c. ice
1/2 container vanilla micellar milk
1 shot Malibu Rum sugar free da vinci syrup

Jana, those sound yummy. Can I add those to the cookbook with your screen name?

definitely, I will post them individually in the 'kitchen'. :)

Great I will add them today!

Yum! I'm printing off some of these. I need to get a binder to hold my new recipes.

Jana, thanks for stepping up! Some of your recipes look great! I can't wait to put them in MasterCook but even better, I can't wait to try some of them!