(Serves Four)

1 kg pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
20 gms brown gravy powder (gravalox)

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place pork in a 22.5 x 32.5 cm baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.

3. Bake in the preheated oven for 45 minutes.

4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Prep: 30 mins
Cook: 1 hour
Ready: 1 hour 30 mins

Amount Per Serving – Calories: 400 / Total Fat: 8.6g / Cholesterol: 148mg / Sodium: 676mg / Total Carbs: 8.2g / Dietary Fiber:0.6g / Protein 47.8g

Recipe from AllRecipes.com.

(Serves Six)

700 grams salmon fillet
Salt and pepper to taste
3 cloves garlic, minced
1 sprig fresh dill, chopped
5 slices lemon
5 sprigs fresh dill weed
2 spring onions, chopped

1. Preheat oven to 230 degrees C. Spray two large pieces of aluminum foil with cooking spray.

2. Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped spring onions.

3. Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.

4. Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

Prep: 15 mins
Cook: 25 mins
Ready: 40 mins

Amount Per Serving – Calories: 169 / Total Fat: 6.7g / Cholesterol: 51mg / Sodium: 48mg / Total Carbs: 2.1g / Dietary Fibre:0.7g / Protein 24.6g

Recipe from AllRecipes.com.

(Serves Two)

2 skinless, boneless chicken breast halves – cut into 2 inch pieces
1/4 lime, juiced
1/2 lemon, juiced
4 tablespoons Dijon mustard
freshly ground black pepper
Creole-style seasoning to taste

1. Place chicken in a fry pan over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occaisionally, until the chicken pieces are done, about 15 minutes.

Prep: 10 mins
Cook: 15 mins
Ready: 25 mins

Amount Per Serving – Calories: 301 / Total Fat: 3.1g / Cholesterol: 137mg / Sodium: 984mg / Total Carbs: 10.5g / Dietary Fibre:1.7g / Protein 55g

Recipe from AllRecipes.com.

(Serves Four)

3 tablespoons organic honey
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic crushed or to taste
2 teaspoons olive oil
4 (170 gram) Snapper fillets
Salt and pepper to taste
1 tablespoon virgin coconut oil

1. In a shallow glass dish, stir together the honey, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

2. Heat coconut oil in a large fry pan over medium-high heat. Remove fish from the dish and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

3. Pour reserved marinade into the skillet, and heat over medium heat until mixture reduces to a glaze consistency. Spoon glaze over fish, and serve immediately.

Prep: 5 mins
Cook: 12 mins
Ready: 37 mins

Amount Per Serving – Calories: 259 / Total Fat: 7g / Cholesterol: 124mg / Sodium: 830mg / Total Carbs: 16g / Dietary Fibre:0.2g / Protein 32.4g

Recipe from AllRecipes.com.

(Serves Four)

4 salmon fillets
salt and pepper to taste
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
1/4 cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons white balsamic vinegar
2 tablespoons chopped green onions
2 tablespoons chopped coriander
2 tablespoons white sugar

1. Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.

2. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and coriander. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.

3. Preheat oven to 450 degrees F (230 degrees C).

4. Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and grill 5 minutes more.

Prep: 6 hrs 15 mins
Cook: 15 mins
Ready: 30 mins

Amount Per Serving – Calories: 379 / Total Fat: 26.2g / Cholesterol: 68mg / Sodium: 171mg / Total Carbs: 12.3g / Dietary Fibre: 0.5g / Protein: 23.5g

Recipe from AllRecipes.com.

(Serves Six)

1 tablespoon olive oil
2 (340 gram) pork tenderloins
2 Roma (plum) tomatoes, seeded and chopped
1/4 cup chopped green olives
1/4 cup dry white wine
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup heavy cream

1. Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron fry pan over medium-high heat. Brown pork on all sides in the fry pan.

2. Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.

3. Place the fry pan with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C).

4. Remove pork from fry pan, leaving remaining tomato mixture and juices. Place fry pan over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.

Prep: 15 mins
Cook: 40 mins
Ready: 55 mins

Amount Per Serving – Calories:207 / Total Fat:13g / Cholesterol: 76mg / Sodium:381mg / Total Carbs:2.1g / Dietary Fibre: 0.4g / Protein 18g

Recipe from AllRecipes.com.