4-6oz grilled flank steak

1.5 oz fresh mozzarella

¼  roasted red pepper

1oz greens

1 tbl whole grained mustard

Your choice of bread or roll

 

Slice Flank steak (you can pre-marinade the flank steak) and grill to medium rare/medium.  Smear whole grain mustard on the bread and layer the greens, roasted pepper, fresh mozzarella and top with the hot flank steak.

2 large cucumbers, peeled, halved and seeds removed
1 tsp roasted garlic
1 lemon, juiced
1 cup sour cream
3 cups low fat yogurt
Salt and pepper

Garnish
Chives
A few sprigs of fresh dill
Smoked salmon, julienne

Blend the cucumber and roasted garlic mix it all together by hand with the yogurt and sour cream and lemon juice season to your taste if the soup is to thick, add some milk or stock leave to chill for a few hours just before serving decorate with some sprigs of dill, spring onions or chives and smoked salmon.  

1ea 5-8oz chicken airline breast (breast with wing bone attached)

1 cup cooked jasmine rice

1 T sundried tomatoes

1 T  Kalamata olives, quartered

1 tsp roasted garlic

1 T Olive Oil

6 spears Asparagus

2 Plum tomatoes

½ tsp thyme, chopped fresh

½ tsp oregano, chopped fresh

Salt

Pepper

1 tsp mustard, Dijon

1 lime, juiced

½ cup blended olive oil

 

Season and sauté airline breast and finish cooking in oven at 375F.  Mix jasmine rice with Sundried tomatoes, Kalamata olives, roasted garlic and olive oil and reheat.

Roast Asparagus in the oven at 375F until soft.

 

Roasted Tomato and Herb Dressing

Roast tomatoes until golden in oven at 375F.  Take tomatoes and juices, chopped herbs, Dijon mustard, lime juice and oil and blend together.  Season with salt and pepper.

 

Plating

Place Mediterranean rice down first with asparagus surrounding it and put the chicken on top of the rice.  Drizzle the dressing over the chicken and around the plate.

1 tomato, diced

½ red onion, diced

1 avocado, diced

2 spears hearts of palm, sliced in thin disks

4 cups chopped romaine

3 limes, juiced

1 clove garlic

1 tsp Dijon mustard

1 T red wine vinegar

½ cup olive oil

Salt and pepper

 

 

Dressing

Add lime juice, garlic, Dijon, red wine vinegar, olive oil, salt and pepper to taste and puree.  If too tart add more oil. 

 

Mix all ingredients together and serve on a chilled plate.

 

Option:  Add grilled shrimp or chicken

3 slices tomato

3 slices fresh mozzarella

2 slices breaded eggplant, fried

1 slice red onion, ¼ inch

3 button mushrooms, sliced

¼ green pepper, diced

2oz marinara

 

Sauté green peppers, mushrooms, and onion.  Broil tomato with mozzarella on top and melt.  Fry eggplant. 

 

On a plate ladle 2 oz of marinara and place side by side two tomatoes with the mozzarella melted on top.  Layer on top one piece of eggplant, then the onions, green peppers and mushrooms.  On top of this add the other piece of eggplant and then the last tomato with mozzarella.

 

The vegetable stack looks great by itself or can be plated with a small salad and/or a couple of pieces of bread as an appetizer.

5 ea.   Cod Nuggets (#63300)
2 oz    Wing Sauce (#44443)
1 oz    Celery Sticks (#22067)
1 oz    Carrot Sticks (#22057)
2 oz    Blue Cheese Dressing (#44903)

Fry nuggets at 350 degrees and toss into wing sauce and serve with celery and carrot sticks and blue cheese dressing.