Ketchup

1 10 oz can Hunt's Tomato Sauce
2 T Onion Powder
1/2 t Salt or to taste
1 T Vinegar or to taste
1 t Paprika
1/4 t Cinnamon
2-3 packets of Stevia sweetener

Thoroughly mix and put in a plastic ketchup squeeze bottle, refrigerate.  Yummy

Cocktail Sauce

1/8 C Ketchup (from recipe above)
1/2 t Horseradish
Lemon Juice to taste

Mix & enjoy

Taco Seasoning

4 T Chili Powder
1 T Garlic Powder
1 T Onion Powder
1 T Crushed Red Pepper Flakes or less to taste
1 T Dried Oregano
2 T Paprika
6 T Ground Cumin
1 T Sea Salt
1 T Black Pepper

Mix well and store in small jar. 

Emeril's Essence

2 1/2 T Paprika
1 T Sea Salt
2 T Garlic Powder
1 T Onion Powder
1 T Black Pepper
1 T Cayenne
1 T Oregano
1 T Thyme

Mix well and store in shaker jar.  Season to taste.

Red Cabbage with Apples, makes 2 servings of fruit

1 cup thinly sliced yellow onion
3 tablespoons water or fat free chicken broth
6 cups red cabbage, cored and thinly sliced
2 medium Granny Smith apples, peeled and cored, cut into ¼" slices
2 packets Sweetleaf Sweetner, Stevia or Truvia?
4 tablespoons apple cider vinegar
to taste salt & pepper

• Preheat the oven to 350 degrees. Sauté the onions in the water or broth until soft, but do NOT brown. Add the cabbage and continue to sauté until the cabbage softens. In a separate bowl, toss the apples with the vinegar and the SweetLeaf®. Gently stir the apples into the cabbage mixture. Season with salt and pepper and bake in a covered dish for 30 minutes (less if you like your veggies crispy, more if you like them soft).

NOTE: to keep the wildly bright color of the red cabbage, use ONLY stainless steel or glass cookware.

Strawberry Fizz, 1 Fruit Serving

8 oz Strawberries
6 oz Club Soda
1-2 Droppers of Chocolate Raspberry Stevia
12 Ice Cubes

Blend Strawberries, Club Soda and Cholcolate Raspberry Stevia.  Then add ice cubes and blend well.

Strawberry vinaigrette (enjoy with green salad)

Ingredients:

Strawberries

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

Stevia to taste

Dash of salt

Dash of cayenne (optional)

Fresh ground black pepper to taste

Stevia to taste

Directions:

Combine all ingredients in food processor. Puree until smooth. Pour over

green salad. Garnish with sliced strawberries and freshly

ground black pepper. Variations: use as a marinade or sauce for chicken.

Makes 1 serving (1 fruit)

Tomato basil chicken

Ingredients:

100 grams cubed chicken

1 cup chopped tomato

¼ cup water or chicken broth

2 tablespoons lemon juice

2 tablespoons chopped onion

1-2 cloves garlic sliced

3 leaves basil rolled and sliced

1/8 teaspoon oregano fresh or dried

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

Cayenne to taste

Directions:

Lightly brown the chicken in small saucepan with lemon juice. Add garlic,

onion, spices and water. After chicken is cooked add fresh tomatoes and

basil. Continue cooking for 5-10 minutes. Salt and pepper to taste, garnish

with fresh basil.

Makes 1 serving (1 protein, 1 fruit or vegetable)

Citrus fish

Ingredients:

100 grams white fish

1 tablespoon minced onion

2 tablespoons lemon juice

Lemon and orange zest to taste

Lemon and orange slices

Chopped parsley

Salt and pepper to taste

Stevia to taste

Directions:

Mix lemon juice with zest and a little stevia. Baste fish with mixture and top

with salt, pepper, and lemon and orange slices. Wrap in aluminum foil and

place on the barbeque or in oven at 350 degrees. Cook fish for 5-10 minutes

or until fish is thoroughly cooked. Serve with lemon and top with parsley.

Makes one serving (1 protein, 1 fruit)

Crunchy sweet apple chicken salad

Ingredients:

100 grams chicken cooked and diced

1 apple diced

3 stalks celery diced

3 tablespoons lemon juice

1/8 teaspoon cinnamon

Dash of nutmeg

Dash of cardamom

Dash of salt

Stevia to taste

Wedge of lemon

Directions:

Mix ingredients together, sprinkle with stevia and cinnamon. Chill for 20

minutes. Serve with a wedge of lemon and enjoy.

Makes 1 serving (1 protein, 1 vegetable, 1 fruit)