Side Entrees > Hash Browns

 Ingredients 

1. 1,000 g. potatoes (4 medium)
2. water
3. 30 g. finely chopped onion (2 tbsp.)
4. ½ tsp. garlic powder
5. 2 tbsp. CapTri®
   

Peel potatoes and cook in 1-inch boiling water for 30 minutes. Drain and cool. Grate and toss with onion, garlic powder and pepper. 

Heat CapTri® in a nonstick skillet on medium low heat and place potato mixture in skillet, packing tightly, leaving ¾ inch space around the edges. 

Cook over low heat for 12 minutes or until crust is formed. Cut into quarters, turn and brown other side. Makes four servings. 

Tastes fabulous with any of the breakfast entrees!

Side Entrees > Fried Squash

Ingredients

 

1. 300 g. squash, cut into strips
2. 25 g. egg whites
3. chili powder to taste
4. pepper to taste
5. 400 g. oatmeal, ground fine in blender
6. 1/3 cup water
7. 4 tbsp. CapTri®

 

Preheat oven to 425 degrees. Mix all ingredients together except squash. Spray cookie sheet lightly with PAM. Dip squash strips into batter. Bake 10 to 15 minutes or until browned. Serves six.

Side Entrees > French Potato Salad

Ingredients

1. 200 g. red potato (1 large)
2. 50 g. green onion, chopped (greens only)
3. 1 tbsp. CapTri®
4. ½ tbsp. balsamic vinegar
5. ½ tsp. sweet basil (dry)
6. ½ tsp. parsley flakes
7. salt and pepper to taste

Pierce the skin of the potato three or four times with a fork. Place on a paper towel in microwave. Cook on high for six minutes (five for smaller potato Let cool slightly. Dice into serving dish. Mix dressing. Pour over potatoes and let marinate a few hours. Serve at room temperature. Serves two.

Great for a picnic!

Side Entrees > Cornmeal Frittata

Ingredients

 

1. 50 g. cornmeal
2. 25 g. oat bran
3. 25 g. oatmeal
4. 100 g. egg whites
5.  2 tbsp. water
6. 1 tsp. chili powder
7. ½ tsp. garlic powder
8. ½ tsp. black pepper
9. 1 tbsp. CapTri®

 

Mix all ingredients except CapTri® until well blended. Spray a nonstick skillet lightly with PAM. Heat CapTri® in skillet over medium low heat. Pour batter into skillet and spread to cover the bottom of the skillet. (You can also pour batter by 1/8 cups to make small fritters.) Cook until batter is golden brown on the bottom and can be lifted with a spatula and turned. Turn and cook the other side until golden brown. Remove from skillet and place on a platter. Cut into wedges.

Try frittatas topped with salsa or your favorite CapTri® sauce. Or try as a bread base for poultry dishes. For variation, add corn or diced vegetables such as red or green peppers or mushrooms to batter.

Side Entrees > Brown Rice and Lentils

Ingredients

 

1. 5 cup water
2. 100 g. brown rice
3. 100 g. lentils
4. 25 g. chopped mushrooms
5. 5 cloves garlic
6. 2 tbsp. CapTri®

 

Bring water to hard boil and add rice. Reduce heat to a low boil. After 35 minutes, add lentils, mushrooms and garlic. Turn heat down to simmer and let cook another 25 to 35 minutes or until all water is gone and lentils are soft. Stir occasionally to prevent sticking.

Add CapTri® to rice and lentils just before eating.

Try adding some of your favorite vegetables to Brown Rice and Lentils!

Entree Recipes > Turkey Loaf

Ingredients

Loaf

1. 300 g. ground turkey (see Notes)
2. 50 g. rolled oats
3. 50 g. tomato paste (2 tbsp.)
4. 100 g. egg whites
5. ¼ tsp. parsley
6. ½ tsp. onion powder
7. ½ tsp. garlic powder
8. 2 tbsp. CapTri®

 

Sauce

1. 1 cup water
2. 100 g. tomato paste
3. 2 tsp. Mrs. Dash
4. 3 tbsp. CapTri®

 

Preheat oven to 350 degrees. Combine all ingredients for loaf. Mix well and shape into loaf. Place in nonstick pan large enough to hold covered loaf.

Mix ingredients for sauce and spread over loaf. Cover with foil and bake 45 minutes until done.

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.