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How to Tuna Balls

1 6 oz can Tuna
2 eggs
1 tsp. chopped parsley
Salt and pepper to taste 

 1 tbsp. crushed pork rinds 

Whip egg whites to soft peaks. Mix drained tuna, egg yolks, rinds. and seasonings, fold
in beaten egg whites. Drop by teaspoonfuls on greased baking sheet. Bake at 350 for
9 minutes Serve with tartar/mustard/hollandaise/

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How to Margarita Chicken

2 boneless chicken breasts
1/4 cup lemon juice
1/4 teaspoon salt
4 tablespoons salsa 

Marinate the chicken for 30 minutes in the lemon juice and salt. Place in casserole dish
or other baking pan and bake at 375 for about 25 minutes or until no pink remains.
Then broil just until top and edges begin to brown. Serve with salsa. Garnish with a
lemon or lime wedge. If you really want an edge to it, add a dash of tequila to the lemon
juice marinade. (Excellent! but I'm avoiding the tequila until I reach level 2, even though
the alcohol does cook out.)

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How to Asian Turkey Burgers

1 1/2 pounds lean ground turkey

4 garlic cloves, minced or pressed
1 Tablespoon fresh ginger, minced
1 bunch green onions, chopped
3 Tablespoons tamari or soy sauce
1 Tablespoon sesame oil
2 Tablespoons vegetable oil 

In large bowl combine turkey, garlic, ginger, green onion, soy sauce, and sesame oil.
Mix well. Form into 4 patties. Heat oil in skillet over medium-high heat. Add patties and
cook until no longer pink on the inside, turning once, about 10 minutes. *Can also use
turkey recipe crumbled and then add in some steamed fresh snow peas and/or bean
sprouts and sautÈ together. Serve with additional soy sauce for a complete meal.

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How to Chicken Tortas

2 cups cooked, shredded
chicken
1 teaspoon chili powder
2 cups prepared Fresh Salsa
(see page 54)
2 cups shredded
romaine lettuce
4 thin slices white onion
½ cup shredded reduced fat
Monterey Jack cheese
2 radishes, sliced
1 fresh avocado, mashed
4 bolillos or French bread

rolls, cut in half lengthwise
1. In a medium bowl, combine chicken, chili powder, and 1 cup
Fresh Salsa.
2. In another medium bowl, combine lettuce, onion, cheese, and
radishes.
3. Spread equal amounts of mashed avocado on each roll.
4. Place equal amounts of chicken and lettuce mixtures inside of
each roll.
5. Spoon ¼ cup Fresh Salsa over lettuce and close sandwich.
Serve immediately

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How to Mango of La Mancha Juice

2 oranges, peeled
1 mango, peeled, pitted

How to Orange Cold Blaster

1 orange
1/2 grapefruit
8 organic strawberries
1 T vitamin c (optional)
Echinacea (optional)

How to Blackberry Kiwi Juice

1/4 large pineapple, core removed
1 c blackberries
1 kiwi
1/4 comice pear
1/4 c coconut water
30 mint leaves

How to Great Greens Juice

2 organic green apples
2-3 c organic spinach
6-8 leaves swiss chard
1 cucumber
4 organic celery stalks
1/2 fennel bulb
1 bunch basil

How to Mango Salsa Juice

1 mango, pitted
1/2 cucumber
1/4 yellow pepper
1/2 jalapeno
2 green onions or scallions
1/4 c cilantro
1/2 lime

How to Green Juice with Lemon Ginger

2 organic apples
1 wedge red cabbage
2 large carrots
1 T ginger
6 leaves of swiss chard
1/4 lemon

How to Tomato-Potato-Zuchini-Summer Squash

1 TABLESPOON OF OLIVE OIL
1 MEDIUM ONION
2 CLOVES OF GARLIC
1 MEDIUM ZUCCHINI
1 MEDIUM SUMMER(YELLOW) SQUASH
1 LARGE POTATO
1 LARGE TOMATO
1 TEASPOON DRIED TYME
1 TEASPOON FRESH ROSEMARY (CHOPPED)
SALT AND PEPPER TO TASTE
1 CUP SHREDDED ITALIAN CHEESE

STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes).

STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape. I used a mandolin but you could also use a food processor or by hand as well(just try to get them to be as close to the same thickness as possible)

STEP 3: Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

STEP 4: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

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How to Lemon zucchini

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

1). Preheat oven to 350 degrees. Grease and flour a 9×5? loaf pan; set aside.
2). In large bowl, blend flour, baking powder, and salt; set aside.
3). In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
4). Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
5). Pour batter into prepared 9×5? loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze.

LEMON GLAZE:
1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

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How to Chicken Breasts Bacon Wrapped

1 boneless skinless chicken breast
2 tablespoons cream cheese
1 tablespoon green onion, Chopped
2 pieces bacon, Partially Cooked

Directions:
Pound out Chicken breast so it is about 1/4" thick.
Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.
Roll CHicken breast up to conseal cream cheese.
Wrap partially cooked bacon around chicken breast and secure with toothpick.
Place on baking sheet and back for about 30 minutes at 375.
Broil for about 5 minute to crisp bacon.

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How to Fried apple

8 ounces dried apples or dried peaches
1 cup water
1/3 cup sugar
1 tablespoon butter
1 tsp. cinnamon or apple pie spice
1 can jumbo refrigerated flaky biscuits
vegetable oil, for frying

Preparation:
Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.
**(If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)
Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.

Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don't rush it because you want to make sure the biscuit is cooked completely through.
Drain well on paper towels.
Makes 10 pies.

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How to Sour Cream Noodle Bake

1-1/4 pound Ground Chuck
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1/2 cup Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions:
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt
and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other
ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black
pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then
sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of
cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

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How to Roasted Garlic Mushrooms

16 even-sized open cup mushrooms, stalks cut level
3 tbsp corn or vegetable oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs

Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot

oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic

butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate

for later use, or cook immediately in the oven for 10 minutes.

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How to Baked Cabbage Rolls

12 cabbage leaves

1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk

Sauce:
1 cans (8 ounces ) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.
Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350 degree oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened. Pour thickened sauce over cabbage rolls or serve on the side.

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How to Tuna Nicoise sandwich

- 1 small can of tuna drained -
- sliced boiled egg -
- mayonnaise -
- olive tapenade -
- sliced tomato -
- mixed lettuce -
Spread mayonnaise and tapenade
on bread and layer with tuna, egg,
tomato and salad.


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How to Chicken Mango Mayo

2 slices of Kingsmill Tasty Wholemeal
bread
1 heaped tablespoon of mayonnaise
2 teaspoons of mango chutney
10 slices of cucumber
2 crisp lettuce leaves
Half a small cooked chicken
breast, sliced
Makes 1 sandwich
Swirl together the mayonnaise and mango
chutney and spread over 1 slice of the bread. Top
with slices of cucumber, followed by the lettuce and
then the slices of chicken. Top with the remaining
slice of bread, cut in half and serve.


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How to Avocado prawn wrap

 1 Kingsmill 50/50 Wrap
 1 pinch of black pepper
 ½ avocado, sliced
 1 handful of cooked king prawns
Makes 1 wrap
Place the avocado slices on the centre
of the wrap, then sprinkle with the
black pepper. Layer over the prawns,
then roll up the wrap, cut in half and
tuck in.
TIP
As a treat, why not try adding some
mayonnaise to Jo’s wrap recipe?


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How to Brew Burgers

Brew Sauce
1/4 cup Heinz 57 Sauce
1/4 cup beer
In 1-cup glass measure, combine ingredients. Microwave on HIGH 1 to 1 1/2 minutes until
bubbly; set aside.
Burgers
1 1/2 pounds ground beef
1 large sweet onion, 1/2-inch slices
4 slices Swiss cheese
4 crusty white or whole wheat rolls, split
Lettuce 

Shape ground beef into four 3/4-inch thick patties. Place onion slices on grid over medium, ash-covered coals  Grill onions, uncovered, 5 minutes. 

Add patties; continue to grill, uncovered, 1 to 15 minutes or until onions are tender and burger
centers are no longer pink, turning occasionally. Season burgers with salt after turning, if desired.
Approximately 2 minutes before burgers are done, brush generously with sauce mixture; top with
cheese.
Line bottom half of each roll with lettuce. Top each with burger, grilled onion and sauce. Close
sandwiches

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How to Bistro Beef Sandwich

Red wine and roasted red peppers take this steak sandwich to new heights.
Serves 4
1 pound beef round tip steak, 1/8 to 1/4-inch thick
2 cloves garlic, crushed
3 tablespoons lite soy sauce, divided
2 teaspoons olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each), split, toasted
Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.
Heat large nonstick skillet over medium-high heat until hot.
Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.
Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon
pepper.
In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add
mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers,
wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and reduce heat. Return beef to
skillet and heat through.
Serve beef mixture in rolls.


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How to Beef Sandwich with Onion Marmalade

Serves 4.
3/4 pound thinly sliced deli roast beef
1 cup white or yellow onion, chopped
1 cup purple onion, chopped
3 green onions, chopped
2 tablespoons oil
1/4 cup granulated sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground gloves
4 French rolls (6-inches)
4 endive or lettuce leaves
To make Onion Marmalade, sautÈ onions in oil in a large saucepan over medium-low heat 1 hour
or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and
ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates.
Cool completely.
Refrigerate in a tightly covered container up to 1 week.
To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce
leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly
over beef. Place top halves on rolls. Cut each sandwich in half. 

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How to Beef Sandwiches

1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 (4 to 4 1/2 pound) boneless chuck roast, halved
8 to 10 sandwich rolls, split
Combine seasonings; rub over roast. Place in a crockpot. Cover and cook on LOW for 6 to 8
hours or until meat is tender. Shred with a fork.
Serve on rolls.
NOTE: No liquid is added to the crockpot because the moisture comes from the roast.

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How to Pork Sandwiches

1 pork roast
2 cups catsup
1 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 tablespoon Tabasco sauce (or to taste)
4 tablespoons butter
1/2 cup brown sugar
Buns
in stockpot, boil meat in water for 4 hours or until it is falling apart. Of course one can always use
leftover pork roast but you will need a lot!!
Remove meat, cool, shred. Discard the liquid. In same pot, add catsup, vinegar, Worcestershire
sauce, mustard, Tabasco, butter and brown sugar. Boil for 5 minutes, stirring. Mix in the shredded
pork and simmer for at least 30 minutes but longer is even better!!


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How to Pork & Beef Sandwich

In a crockpot, combine the following:
1 1/2 pounds lean stew beef
1 1/2 pounds lean pork cubes
1 cup finely chopped onion
2 cups finely chopped green bell pepper
Combine the following ingredients:
1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
1 tablespoon chili powder
1 teaspoon salt
2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper
mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls
or pita bread.
NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very
heavy Dutch oven with a tight-fitting lid.
This may also be served over rice rather than using rolls, if desired. Leftovers freeze great.

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How to Barbecue sandwich

1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
Serve on lightly-toasted hamburger buns.

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How to Crabmeat Sandwich

12 slices thin bread, trimmed
 and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices
bread, butter side up. Sprinkle with grated cheese. Mix eggs, seasonings and milk together and
pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45
minutes at 325 degrees F.
Serves 8 to 10. 

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How to Cheese Sandwich

12 slices bread
6 slices American cheese
Butter

4 eggs
1 1/2 cups milk
Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches
side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let
stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed


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How to Baked Beer Sandwich

2 pounds ground beef

Pepper

1 tablespoon Tabasco sauce

1 garlic clove, crushed

1/3 cup chili sauce

1/2 envelope dry onion soup mix

1/2 cup beer, divided

Preheat oven to 400°F.

Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the

beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste 


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