For Patties:
1 1/4 lb raw shrimp
1 t Chinese chili paste (or Vindaloo for hotter)
3 garlic cloves
1 1/2 t shallots
1/2 t coconut extract
1 t lemon grass (or lemon zest)
juice of 1 lime
sea salt to taste
ground almonds

For Sauce:
1 3/4 t sesame oil
1 t peanut butter
2 t rice vinegar (not seasoned)
1/2 t grated ginger
2 minced garlic cloves
1/4 t Chinese chili paste (or Vindaloo)
2 pkts Splenda
1 1/2 tbl light soy sauce

For Patties: Peel & process shrimp in food processor

Pulse in rest of ingredients for patties. Form into 1 oz balls. Flatten slightly & roll in ground almonds. Spray pan with Pam (or other type spray). Cook patties until cooked through & almonds are browned - turning once.

For Sauce: Mix all ingredients well and allow to chill.

Drizzle sauce over patties or mix with 1 1/3 cup finely shreaded, blanched & drained jicama (instead of rice noodles!)

serves 4

3 slices turkey bacon, cooked drained and chopped
1/3 cup chopped romaine lettuce
1/3 cup coarse soft whole wheat bread crumbs
2 Tbsp. grated Parmesan cheese
2 tsp. olive oil
2 medium plum tomatoes
1/8 tsp. freshly ground black pepper
2 tsp. acceptable mayonnaise
Cherry tomatoes, halved (optional)

Directions

1. Preheat oven to 400 degrees F.

2. In medium bowl combine bacon, lettuce, crumbs, cheese, and olive oil; mix well. Set aside. Halve plum tomatoes lengthwise. Scoop out insides leaving 1/4- to 1/2-inch shell. Sprinkle inside of each tomato half with pepper. Brush with some of the mayonnaise. Mound bacon mixture in tomatoes; transfer to baking pan.

3. Roast tomatoes, uncovered, 10 to 12 minutes or until tomatoes start to wilt. Garnish with cherry tomatoes.

Makes 2 servings.

1 pound fresh green beans, trimmed
1 Tbsp olive oil
2 cloves garlic, minced
8 oz. sliced fresh mushrooms
1 teaspoon finely grated lemon zest
1/4 cup chopped walnuts (Optional: toast lightly in a dry pan over medium heat until fragrant)
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain into colander; rinse green beans under cold water to stop cooking and keep their bright color; drain well. In large nonstick skillet over medium heat saute mushrooms in olive oil until tender and their juices have evaporated, about 8-10 minutes. Stir in green beans; heat through. Top with walnuts, cheese, salt, and pepper to taste.

Serves 6

2 red pears
2 green pears
2 seckel pears (the very small, very sweet ones)
Juice of 1/2 lemon
1/4 cup toasted pepitas (pumpkin seeds, toasted, salted, without shells)
1/2 cup sugar-free orange marmalade
3 Tbsp raisins

Core, but do not peel the pears. Slice pears lenthwise and place in large bowl. Squeeze the juice of half a lemon over pears and gently toss to coat. (This will prevent pears from browning.) Add Pepitas and raisins. Measure Sugar-Free Orange Marmalade into a microwaveable bowl and heat on high about 20 seconds. Remove and stir. Repeat if necessary until marmalade has completely melted and become liquid. Drizzle marmalade over fruit and Pepitas. Toss gently to coat.

Serves 6

Ingredients:
4 slices turkey breast
4 medium round lettuce
Coriander mayonnaise (see below)
4 spring onions
4 red pepper strips

Place 1 slice of turkey on each lettuce leaf spread with Coriander Mayonnaise. Add 1 spring onion and 1 pepper strip. Fold into tight cigar- like rolls.