Entree Recipes > Mexican Black Bean and Turkey Salad

 

Ingredients

1. ¾ tsp. ground cumin
2. ¾ tsp. chili powder
3. 1/8 tsp. ground red pepper
4. 450 g. turkey breast, cut into strips
5. 150 g. curly endive
6. 150 g. romaine lettuce
7. 100 g. fresh orange segments
8. 50 g. chopped purple onion
9. 425 g. black beans, washed, drained
10. ½ cup cilantro
11. ¼ cup lime juice
12. 3 tbsp. CapTri®
13. 1/8 tsp. salt
14. 1 small garlic clove
15. 1 tbsp. fresh orange juice

Place cumin, chili powder, salt and ground red pepper in a bag and shake to mix. Add turkey to bag and continue shaking to coat turkey. Let marinate for 1-3 hours.

Sauté turkey in lightly coated skillet until golden brown on the outside. Mix endive and romaine lettuce with orange segments, onions, black beans and cilantro. Add turkey. Mix lime juice, CapTri®, salt, garlic and orange juice for dressing. Serves five.

Entree Recipes > Lentil and Vegetable Stew

Ingredients

1. 250 g. brown lentils (soak overnight if necessary)
2. 400 g. potatoes, peeled, coarsely diced
3. 250 g. zucchini, sliced or cubed
4. 250 g. leeks, trimmed and sliced
5. 150 g. celery, sliced
6. 100 g. onion, finely chopped
7. 2 tbsp. CapTri®
8. 3 tbsp. sunflower oil
9. 2 cloves garlic, crushed
10. 2 tbsp. finely chopped parsley
11. juice of 2 lemons
12. salt and pepper to taste

Soak lentils 30 minutes and drain. Simmer in a large pan with 2 ½ cups water for 45 minutes to one hour and 15 minutes or until nearly soft. Add potatoes and cook 10 minutes. Add zucchini, leeks and celery season to taste with salt and pepper, cook 10 more minutes. (Only a little liquid should remain.)

Sauté onion in oil mixture until soft and lightly brown. Add to vegetables and stir in parsley and lemon juice. Simmer a few minutes and adjust seasoning. Serves six.

Entree Recipes > Lemon Spice Chicken

Ingredients

1. 600 g. chicken breast
2. 8 tbsp. CapTri®
3. 4 tbsp. lemon juice
4. Lemon and Herb Mrs. Dash

Cut chicken into strips and place in medium size bowl with CapTri® and 1 tbsp. lemon juice, coating chicken thoroughly. Place in hot nonstick skillet and add other 3 tbsp. lemon juice and sprinkle chicken with Mrs. Dash. Cook over medium heat about 15 minutes until chicken in done throughout.

Serve with any kind of rice!

Entree Recipes > Kidney Beans and Romaine Lettuce

Ingredients

1. 1/3 cup chicken stock
2. 3 garlic cloves, minced
3. 200 g. onion, chopped
4. 700 g. (one head) Romaine lettuce, sliced
5. 200 g. tomato, chopped
6. 2 tbsp. CapTri®
7. 400 g. kidney beans
8. 1 tsp. oregano
9. 1 tsp. thyme
10. ½  tsp. basil
11. 1 tsp. lemon juice

In a large, nonstick skillet, sauté garlic in chicken stock for 2-3 minutes. Add onion and lettuce and sauté for 2 minutes. Add tomato, kidney beans, lemon juice, spices and CapTri®. Sauté one more minute to heat thoroughly. Serve hot or cold. Serves six.

Entree Recipes > Halibut Ragout

Ingredients

1. 900 g. halibut
2. 2 tbsp. Linseed or Hain oil
3. 8 tbsp. CapTri®
4. 50 g. onion
5. 1 clove garlic
6. 50 g. green onion
7. 150 g. celery, sliced diagonally
8. 150 g. carrot, cut julienne
9. 600 g. tomatoes
10. ¼ tsp. thyme
11. ¼ tsp. basil
12. 3 tbsp. minced parsley
13. 1 tbsp. Mrs. Dash or to taste

Cut fish into 1 inch pieces. Sauté onion garlic celery and carrots in oil mixture. (Hain or Linseed oil will heighten the cooking temperature of CapTri®.) Add tomatoes and seasonings. Cover and simmer 20 minutes. Add fish, cover and cook an additional 10 minutes. Re-season if necessary. Serves six.

Entree Recipes > Ginger Garlic Chicken

Ingredients

1. 700 g. chicken cutlet
2. 300 g. brown rice
3. 2 tbsp. fresh crushed garlic (to taste)
4. black pepper (to taste)
5. 5 tsp. cilantro leaves
6. 800 g. whole peeled tomatoes
7. 2 tbsp. fresh grated ginger root
8. 1/8 tsp. ground red pepper
9. Salt substitute (optional, to taste)
10. 5 tbsp. CapTri®

 

Begin cooking rice according to directions. Heat CapTri® in medium-size skillet. Add chicken cutlet and cook 4 to 5 minutes per side until golden brown. Remove chicken when done and set aside.

Place remaining ingredients (except rice and cilantro leaves) in skillet. Cook over medium high heat for 3 or 4 minutes, stirring to break up tomatoes, until sauce thickens.

While sauce is cooking, dice precooked chicken into bite size pieces. Place chicken in skillet, stir, reduce heat and simmer (covered) for 25-30 minutes. Stir two or three times while simmering. Add cooked brown rice and cilantro leaves to skillet and mix. Makes five servings.

Great for freezing!

Entree Recipes > Fried Chicken

Ingredients

1. 100 g. shredded wheat (crumbled up very fine)
2. 25 g. oat bran
3. 1 tsp. onion powder
4. ½ tsp. garlic powder
5. ½ tsp. barbecue seasoning
6. ½ tsp. course black pepper
7. 1 tsp. lemon and herb Mrs. Dash
8. 1,000 g. chicken breast
9. 5 tbsp. CapTri®

Place chicken in medium sized bowl and thoroughly coat with CapTri® Set aside.

In another bowl, mix all other ingredients for breading. Dip chicken on piece at a time into the breading mixture and toss until coated thickly.

Heat skillet with any remaining CapTri® from the chicken dip to 325 degrees. Place breaded chicken in heated skillet. Reduce heat and cover. Turn occasionally to cook evenly on all sides. Chicken is done when breading is all brown and meat is white, juicy and tender when cut into. Be careful not to overcook; this will dry out chicken and make it tough.

Try Fried Chicken with Biscuits for a good down-home meal!

Entree Recipes > Cod Fillet Italiano

Ingredients

1. 900 g. cod fillets (2 lbs.)
2. 100 g. oatmeal flour
3. 450 g. tomatoes
4. 3 tbsp. minced parsley
5. 1 tsp. minced oregano
6. ¼ tsp. garlic powder
7. ¼ tsp. onion powder
8. 1/8 tsp. black pepper
9. 2 tbsp. CapTri®

In a small bowl, combine oatmeal flour, parsley and other seasonings with 1 tbsp.  CapTri®. Spread remaining CapTri® in bottom of a 9-inch baking dish. Spread oatmeal flour mixture evenly over the fillets. Bake for 20 minutes at 325 degrees. Remove from oven and pour blended tomatoes over fillets. Bake for an additional 10 to 15 minutes, or until fish flakes when tested with a fork. Serves four.

Great with baked potato and vegetables.

Entree Recipes > Chinese Beef Skillet

Ingredients

1. 200 g. pea pods
2. 100 g. shredded red bell pepper
3. 100 g. cauliflower
4. 2 tbsp. sunflower oil
5. 2 tbsp. CapTri®
6. 700 g. lean beef sliced paper thin
7. 1 small clove garlic, minced
8. 50 g. onion, chopped
9. 100 g. broccoli florets
10. 2 cups condensed beef stock or broth
11. 2 tbsp. corn starch
12. ¼ cup low sodium soy sauce
13. ½ cup cold water

 

Heat large skillet to about 400 degrees. Add oil, mix until it crackles. Add beef. Cook briskly, turning meat constantly for 1 to 2 minutes or until just browned. Remove beef from skillet. Cook onion and garlic in remaining oil for 1 ½ minutes.

Add cauliflower, broccoli, pea pods, bell pepper and broth and cook for 3 minutes until cauliflower is tender. Remove from skillet. Heat broth in skillet. Mix corn starch, soy sauce and water and slowly stir into broth. Add beef and vegetables to broth. Serve on rice. Serves four.

Entree Recipes > Chicken Salad

Ingredients

1. 650 g. boiled chicken breast (cooled and shredded)
2. 100 g. chopped lettuce
3. 100 g. chopped celery
4. 50 g. minced onion
5. 1 cup CapTri® 
6. 1 minced clove garlic OR ½ tsp. garlic powder
7. ¼ tsp. ginger
8. ½ tsp. onion powder
9. black pepper to taste

Place chicken and vegetables in medium bowl. In a smaller bowl, combine mayo and spices. Mix well and pour over chicken and vegetables. Mix again.

Scoop chicken salad onto tomato wedges with a small potato on the side.

Variation: add 200 g. (1 cup) fresh or thawed frozen peas. 

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