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Salmon with Bacon, Tomato & Caper Vinaigrette
Ingredients:
1
4
1
1
2
1
1
2 oz. salmon
slices bacon, cooked
med. tomato, diced
t capers
t parsley
/2 t prepared horseradish
pkg Splenda
salt, pepper, olive oil
Brush salmon with olive oil, sprinkle with salt and pepper and broil for 12 minutes. In
meantime, heat all ingredients except bacon. Remove salmon from oven, spoon sauce
over and top with crumbled bacon.
Crabmeat Au Gratin
Ingredients:
1
1
T butter
T not/starch (or thickener)
salt & pepper
1
1
1
1
1
/2 cup heavy cream
/2 cup water
can crabmeat
t lemon juice
cup shredded cheddar
dash Worcestershire sauce
pinch paprika
Preheat oven 375F. Melt butter in pan. Mix in not/starch and salt and pepper. Stir over
low heat until well blended. Gradually stir in cream mixed with water. Cook, stirring until
thick and smooth. Mix in cheese, Worcestershire and paprika. When melted, stir in crab.
Place in buttered casserole. Bake 25 min. Serve with Faux Rice.
Serves 2 @ 3 carb
Crab Stuffed Zucchini
Ingredients:
2
6
1
1
1
medium zucchini
1/2 oz. can crabmeat
oz. cream cheese, softened
/4 cup onion, chopped
/2 med. tomato, seeded & chopped
1
14
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2004 Achieve Fitness, LLC - All rights reserved. http://www.burn-fat-fast.com
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