Yield 4

Ingredients:

• TBS olive oil
• 2 medium eggplants, cut in half lengthwise and scoop out to 1/4 inch flesh rim, and chop.
• 1/2 cup chopped onion
• cloves garlic, crushed
• 1 tsp dried oregano
• Salt and pepper t.t.
• 1/4 cup grated Parmesan cheese
• 1/2 cup bread crumbs
• 1 tsp. chopped fresh Italian parsley
• cups tomato sauce
• 1 cup shredded mozzarella cheese

1. Preheat oven to 325 ° F.
2. Cut eggplant lengthwise. Scoop out center of eggplant, reserving the skin mold.
3. In a large pan, heat olive oil over medium high heat. Add eggplant centers, onion, garlic, oregano, salt and pepper. Sauté until lightly browned.
4. Add bread crumbs, Parmesan cheese, and parsley to mixture and spoon into eggplant.
5. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
6. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Yield 4

Ingredients:

• 1 pt. Chicken stock
• ¼ tsp. Saffron
• 2 tsp olive oil
• 4 oz. onion, small dice
• 10 oz. Arborio rice
• ¾ cup white wine
• 1 TBS. Grated parmesan cheese

1. In a medium saucepan bring stock to a simmer, add saffron and sweat until stock turns golden color.
2. Heat oil in medium saucepan add onion and sauté until translucent.
3. Add rice to onions and stir constantly to coat rice with oil.
4. Add stock to rice mixture in three stages by letting rice absorb liquid before next addition.
5. Add the wine with the final addition of stock.
6. Remove from heat, and add parmesan cheese.

Free of the following allergens:

• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.

Ingredients:

• 1 cup coconut milk
• ½ cup water
• 1 cup brown rice
• ¼ tsp ground cinnamon
• ½ tsp. apricot preserves
• ¼ cup pineapple cut-up in small chunks
• ¼ cup blueberries
• ¼ cup strawberries sliced

1. In a medium saucepan combine the coconut milk and water. Bring to a boil.
2. Add  the rice, reduce to simmer until rice absorbs the liquid.
3. Add the cinnamon and apricot preserves and stir.
4. Place a layer of pineapple chunks in a parfait cup.
5. Spoon a layer of rice.
6. Place a layer of blueberries.
7. Spoon a layer of rice.
8. Top it off with a layer of strawberries sliced.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.

Yield 4

Ingredients:

• 4 Boneless chicken breasts
• Salt and Pepper t.t.
• 4 oz. spinach
• 4 slices Swiss cheese
• 3 cups chicken stock

1. Pound chicken breast until flat and even.
2. Season with salt and pepper.
3. In a pan, sweat spinach until slightly wilted.
4. Add a layer of spinach and Swiss cheese to chicken.
5. Roll chicken up.
6. In a deep pan bring chicken stock to a boil, add chicken breast and reduce to a simmer until chicken is at least 156° F.
7. Slice chicken into ½” rounds.

Free of the following allergens:

• Wheat
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.

Ingredients:

• 1 lb angel hair pasta (no egg)
• 4 TBS olive oil reserve 2 TBS for roasting
• 2  Carrots small julienne
• 2  Squash cut in rounds quartered
• ½ lb Asparagus cut in 1” diagonal cuts
• 1 red pepper large dice
• 1 onion chiffonade cut
• 3 cloves garlic minced
• 1 tsp basil
• 1 tsp oregano
• ¼ cup parmesan/reggiano, grated
• Salt & Pepper t.t.

1. Prepare pasta according to package directions.
2. Preheat oven 450° F
3. While water is boiling for pasta, prepare vegetables.
4. Sauté vegetables in 2 TBS olive oil  2-3 minutes
5. Place vegetables in roasting pan with remaining oil and seasonings, toss to combine.
6. Combine pasta and vegetables, toss to combine, add grated cheese, salt & pepper t.t.

Free of the following allergens:

• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.

Yield 4

Ingredients:

• 4TBS Olive Oil
• 4 TBS Lemon Juice
• 4 TBS Lime Juice
• 1 tsp garlic minced
• 1½ tsp cumin
• 1 tsp dried oregano
• 2 Boneless chicken breasts
• 4 cups Romaine or Spring Mix Salad
• 1 Avocado Peeled and Sliced
• 1 carrot julienne
• ½ cup pineapple chopped
• 1 Cucumber peeled and cut in cubes
• 1/3 c Orange glaze

1. Combine 2 TBS olive oil, TBS lemon and 2TBS lime juice, ½ tsp garlic ½ cumin,1/2 tsp dried oregano with chicken breast add chicken and marinate on both sides 1-2 hours.
2. Grill or sauté chicken at medium heat on both sides starting with presentation side down. Cut into ½ inch thick slices cut on the diagonal.
3. In a separate mixing bowl whisk to combine the remaining wet and dry ingredients and add the salad to the whisked ingredient and toss to combine.
4. Layer the pineapple, sliced avocado, tomatoes, cucumber, carrot, add chicken and drizzle with orange glaze.

For the Orange/Apricot Glaze

• 1/3 cup apricot preserves
• 1/3 cup orange marmalade
• 1/3 cup orange juice

1. Combine all ingredients in a saucepan, and simmer until slightly thickened.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.

Yield 4

Ingredients:

• ½ TBS olive oil
• ½ cup shallots, chopped
• 4 TBS fresh ginger, minced
• 1 ½ lb carrots, large dice
• 1 Qt chicken stock
• Salt and Pepper t.t.
• 4 TBS heavy cream
• Fresh chives, chopped

1. In a large pot, heat olive oil over medium heat.
2. Add shallots and ginger, cook until shallots are translucent.
3. Add chicken stock and diced carrots. Bring to boil, reduce to a simmer until carrots are soft.
4. Place the mixture in a blender and puree until smooth.
5. Season with salt and pepper, and garnish with cream and fresh chives.

*Leave off cream for the milk allergy.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.

Ingredients:

• 1 Whole chicken cut-up
• 1 tsp ground mustard
• 1 tsp sage
• Dash nutmeg

1. Preheat oven 375° F
2. Place chicken in pan skin side down.
3. Season and brush with BBQ Sauce, leaving some in reserve.

For the BBQ Sauce

Ingredients:

• ½ cup boiling water
• Tomato paste 6oz
• ½ cup  ketchup
• ¼ c Molasses
• ¼ cup apple cider vinegar
• 1 tsp paprika
• 1 tsp mustard

1. Pour ketchup, hot water and vinegar into a medium saucepan, stir and bring to a boil.
2. Allow to boil, add the remaining ingredients reduce heat to simmer about 30 minutes.
3. Allow to cool before serving.

Sweet Corn

Ingredients:

• 1 lb corn
• 4 oz. butter melted
• 2 TBS sugar

1. Boil corn until tender
2. In saucepan melt butter, add corn and sugar.
3. Simmer 5 minutes. Serve with BBQ Chicken.

Free of the following allergens:

• Wheat
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes. Use low sodium ketchup and tomato paste if you have hypertension.

Ingredients:

• 32 oz.  Water
• 8 oz. fresh broccoli
• 2 TBS. olive oil
• ¼ cup red pepper
• 1 clove garlic minced
• Pepper t.t.

1. Boil water and blanch broccoli
2. 2. Sauté red pepper and garlic in olive oil.
3. Add broccoli to pan, stir to combine.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Fish
• Shellfish

Excellent for people with diabetes and/or hypertension.

Ingredients:
• 2 5-ounce pieces salmon with skin
• 2 tsp extra-virgin olive oil
• 1 tsp lemon and pepper
• 1 TBS chopped chives
• 1 TBS fresh tarragon leaves

1. Preheat oven to 425 F.
2. Rub salmon with 2 tsp olive oil. Add lemon and pepper.
3. Place salmon skin side down in baking pan, place in smoker for 5 minutes.
4. Bake in oven approximately 7-10 minutes, or until fish flakes easily with fork.
5. Remove skin and discard. Sprinkle salmon with herbs and shredded coconut.

Free of the following allergens:

• Wheat
• Milk
• Egg
• Soy
• Peanuts
• Tree Nuts
• Shellfish

Excellent for people with diabetes and/or hypertension.