(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.

(Serves Four)

2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh coriander
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (115 gram) boneless pork loin chops

1. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.

2. To make the salsa, place the nectarines, tomato, onion, coriander, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.

3. Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.

4. Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

Prep: 25 mins
Cook: 8 mins
Ready: 33 mins

Amount Per Serving – Calories: 276 / Total Fat: 13.3g / Cholesterol: 71mg / Sodium: 248mg / Total Carbs: 10.8g / Dietary Fibre: 2.1g / Protein: 28.4g

Recipe from AllRecipes.com.

(Serves Four)

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 240 ml can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh coriander

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

4. Melt butter in a large heavy fry pan over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh coriander.

Prep: 30 mins
Cook: 50 mins
Ready: 2 hr 20 mins

Amount Per Serving – Calories: 404 / Total Fat: 28.9g / Cholesterol: 143mg / Sodium: 4499mg / Total Carbs: 13.3g / Dietary Fibre: 2.5g / Protein: 24.6g

Recipe from AllRecipes.com.

(Serves Four)
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
340 grams boneless sirloin steak (2 cm’s thick), well trimmed
220 grams fresh mushrooms, cleaned and sliced
1/2 cup green onions, sliced
1/4 cup fresh parsley, minced
1 cup cherry tomatoes, sliced

1. Whisk together extra-virgin olive oil, white wine vinegar, Dijon mustard, lemon juice and Worcestershire sauce, set aside.

2. Cook steak on preheated grill or fry pan, until medium rare or desired doneness is reached, about 4-5 minutes per side. Slice into 1/4 in. thick slices.

3. Place mushrooms, green onions and fresh parsley in large bowl.

4. Add steak to mushroom mixture and toss with dressing. Garnish with cherry tomatoes and serve immediately.

Prep: 10 mins
Cook: 10 mins
Ready: 20 mins

Amount Per Serving – Calories: 167 / Total Fat: 8.6g / Cholesterol: 37mg / Sodium: 118mg / Total Carbs: 5.7g / Dietary Fibre: 1.4g / Protein: 17.1g

Recipe from AllRecipes.com.

(Serves Four)

4 skinless boneless chicken breasts
salt and pepper to taste
340 grams of fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a pan over medium-high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the pan and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium-low heat for 10 minutes, turning occasionally.

3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium-high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Prep: 5 mins
Cook: 25 mins
Ready: 30 mins

Amount Per Serving – Calories: 268 / Total Fat: 11.6g / Cholesterol: 77mg / Sodium: 320mg / Total Carbs: 9.9g / Dietary Fib: 1.1g / Protein: 30.9g

Recipe from AllRecipes.com.