Sauteed Cucumbers

INGREDIENTS

• 1 medium-size English cucumber 
• 1 tablespoon butter 
• 1/4 teaspoon salt 
• Chopped fresh dill, or parsley

DIRECTIONS

STEP 1
Peel cucumber, and cut into large chunks.

STEP 2
In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.

Cucumber salad with miso dressing

Ingredients

1 1/2 tablespoons sesame seeds, toasted
2 tablespoons white miso (soybean paste) or lower-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon hot water
1 teaspoon crushed red pepper
2 teaspoons dark sesame oil
4 cups thinly sliced seeded cucumber


Combine first 7 ingredients in a large bowl, stirring with a whisk.

Add cucumber; toss to coat.

Almond Jello

Ingredients:

• 2 cups water
• 2 (.25 ounce) envelopes unflavored gelatin powder
• 2 cups almond milk
• 1/2 cup sugar (more if you like it sweeter)
• 1.5 teaspoons almond extract

Directions

• Heat 1 cup water in pan till boiling.
• In separate bowl, pour 1 cup of water and sprinkle gelatin over water. Stir until the gelatin is partially dissolved. 
• When water is boiling, reduce heat to medium-low and add gelatin mixture, milk, sugar, and almond extract to pot and stir to dissolve everything.
• Refrigerate until firm, 3 to 4 hours. Cut into small squares to serve.

Mexican Zucchini Stir Fry (tacos without the carbs)

Ingredients:
2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef (10% fat or less)
12 oz. ground turkey (10% fat or less)
1.5 cups corn (optional)
1-2 tsp. accent seasoning (optional)
3 medium size tomatoes (optional)

Directions:

1. Brown meat, drain fat.
2. Sautee onion, peppers, and garlic in a pan till onions are translucent with some olive oil and add meat when onions are translucent.
3. In another pan, sautee zuccini, chopped up into small squares.
4. Add ground beef and onion/pepper mix to zuccini and add seasoning (I used one package of taco seasoning)
5. Cook till zuccini is tender (can add frozen corn), add cut up tomatoes if desired, and serve hot.

**tastes great if you top with some salsa or guacamole**

Egg Drop Soup

1 quart chicken stock
1 chinese spoon of corn starch
1 pinch of salt
3-4 eggs
1 scallion

Bring 1 quart of chicken stock to rolling boil (keep about 1/2 cup of chicken stock aside)
Lightly beat the eggs in a separate bowl
Use fork to gently stir boiling chicken stock while you slowly pour in the beaten eggs.
Add a pinch of salt.
Mix unheated chicken stock (1/2 cup from before) with corn starch and stir till blended
Add corn starch mixture to boiling chicken stock
Chop in scallion (I use food scissors because I'm too lazy to take out a chopping board and knife)
Let sit for 2-3 minutes to cool and then serve.

Zuccini and chicken stir fry

1 boneless skinless chicken breast
8 -10 cloves garlic, sliced in half lengthwise
2 teaspoons olive oil
2 medium zucchini
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup chicken broth
Directions:


Cut the chicken into 1/2 inch pieces.

Slice zucchini into rounds and slice rounds into semi-circles.

Heat oil in small to medium saucepan.

Salt and pepper chicken to taste, and add to oil along with garlic.

Add remaining ingredients and bring to a slight boil.

Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.

Garlic Zuccini Stir Fry

Ingredients:

2 large zucchini
1 tablespoon vegetable oil
1 teaspoon minced garlic
1/2 teaspoon salt
1 tablespoon Chinese rice wine or dry sherry

Preparation:

1. Cut the ends off the zucchini, and cut diagonally into slices about 1/4-inch thick.
2. Pre-heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil, swirling it around the pan.
3. When the oil is hot, add the garlic and stir-fry until it is aromatic. Add the zucchini. Sprinkle the salt. Stir-fry for a minute, then stir in the rice wine or dry sherry.
4. Stir-fry the zucchini until it turns dark green and is tender-crisp (about 3 minutes total). Serve hot.