Side Entrees > Sweet Potato Soufflé

Ingredients 

1. 800 g. sweet potatoes
2. 3 tbsp. CapTri®
3. 1 oz. Pro-Carb™ (flavor?)
4. 1 tbsp. vanilla
5. 1 tsp. cinnamon
6. 1 tsp. nutmeg
7. 150 g. egg whites

Peel potatoes and boil until very soft. Place in food processor or blender with all other ingredients except egg whites. Blend until very smooth and transfer to bowl. In a large bowl, beat egg whites until stiff peaks form. Add 1/3 of the egg whites to the potatoes and stir well to soften.

Add potato mixture to remaining egg whites and fold until white is no longer visible. Transfer to a 1½ quart casserole dish that has been sprayed lightly with PAM. Bake at 350 degrees for 45-50 minutes. Serves six.

Side Entrees > Beet Salad with Red Onion

Ingredients

1. 300 g. sliced beets, drained
2. 50 g. red onion, sliced
3. 2 tbsp. wine vinegar
4. 3 tbsp. CapTri®
5. 1 tsp. ground pepper

Place beets in a bowl. Slice onion lengthwise into very thin strips. Add vinegar, CapTri® and pepper and toss. Let marinate for an hour. Serves four.

Entree Recipes > Turkey Chili

Ingredients

1. 300 g. ground turkey (see Notes)
2. 200 g. diced onion
3. 400 g. kidney beans
4. 3 tbsp. CapTri®
5. 100 g. chopped green pepper
6. 800 g whole peeled tomatoes (no sugar/salt added) (2 14.5-oz cans)
7. 1 Tbsp. chili powder

 

On medium heat, sauté onion and turkey in CapTri® until done, chopping turkey while stirring. Add blended tomatoes, chili powder, beans and green pepper (if desired). Simmer 30 to 40 minutes. Makes six 1 1/3 cup servings.

Bet you never thought you could have chili on a pre-contest diet!

Entree Recipes > Orange Roughy with Tomato Dressing

Ingredients

1. 900 g. orange roughy
2. 2 tbsp. CapTri®
3. 150 g. tomatoes
4. 6 tbsp. CapTri® mayo (page 80)
5. 6 tsp. lemon juice
6. 1 tsp. crushed red pepper
7. 1 tsp. paprika
8. No-Salt seasoning to taste
9. 1 tsp. garlic powder
10. 1 tsp. oregano

Cut roughy into small pieces. Cut tomato into small chunks. Add mayo, lemon juice and spices. Simmer tomato mixture on low heat (add a little water if the sauce gets dry). Add CapTri® and roughy and cook until tender. Serves six.

We accompany this with bulgur wheat.

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 > 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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