1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9×13 inch baking dish.
2. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with seafood seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper.
3. Cover the dish and bake for 25 to 30 minutes in the preheated oven, until vegetables are tender and fish flakes easily with a fork.

• 1 teaspoon konjac flour (gluccomannan)
• 1/2 cup water
• 2 (14.5 ounce) cans chicken broth
• 2 pounds Brussels sprouts
• 2 tablespoons Dijon-style mustard
• 2 tablespoons lemon juice

1. Dissolve konjac flour in 1/4 cup water, and set aside.
2. In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
3. Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add konjac flour mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.
4. Slowly add small amounts of konjac flour if sauce doesn’t thicken.

1. Place turkey breast into a slow cooker. Combine butter, whipped cream cheese spread, soy sauce, parsley, basil, sage, thyme, black pepper, and garlic powder in a small bowl until smooth. Brush herb mixture over the turkey breast. Cover slow cooker.
2. Cook until turkey is tender, 4 to 6 hours on High or 8 to 10 hours on Low.

• 2/3 cup balsamic vinegar
• 2 teaspoons chopped fresh rosemary
• 2 cloves garlic, peeled and crushed
• 1 teaspoon herbes de Provence
• 6 medium beets, sliced into rounds

1. In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
4. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.

1. Preheat the oven to 475 degrees F (245 degrees C).
2. Grease a 9×13 inch baking dish.
3. Season halibut with salt and ground black pepper.
4. Place halibut in the greased baking dish.
5. Combine green onions, Greek yogurt, and dill in a bowl.
6. Spread green onion mixture evenly over each halibut piece.
7. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.
8. Remove from the oven and let stand for 5 minutes before serving.

• 3 bunches arugula
• 6 onions, thinly sliced
• 3 cups chopped mushrooms
• 3 tomato, diced (optional)
• 1 tablespoon extra virgin olive oil
• 1-1/2 lemon, juiced
• 2 tablespoons sumac (see Note)
• Salt to taste

Note :

Sumac, available as a ground spice in Middle Eastern markets, comes from the dried berries of a shrub that grows wild in Mediterranean areas. The taste is sour, fruity and astringent.

1. Wash and dry arugula leaves. Arrange leaves on a large plate and layer with onions, mushrooms and tomato.
2. Whisk together melted extra virgin olive oil, lemon juice and sumac. Season to taste with salt, and pour over the salad.

1. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
2. Mix ground beef, onion, green bell pepper, parsley, salt, paprika, garlic, black pepper, and thyme together in a bowl; divide into 4 portions and shape into patties. Arrange patties on the prepared baking sheet. Dust both sides of patties with flour and brush with melted oil.
3. Broil in the preheated oven until steaks are cooked through, 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

• 2 large seedless cucumbers, sliced thin
• 1 large sweet onion, halved and sliced thin
• 2 teaspoons salt
• 1 large jalapeno pepper, seeded and minced
• 1/4 cup minced carrot
• 1/3 cup rice vinegar
• 1 teaspoon ground ginger
• 1 tablespoon xylitol
• 1/4 teaspoon coarse black pepper

1. Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
2. Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
3. Stir the rice vinegar, ginger, xylitol, and pepper together in a small bowl until the xylitol is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.

1. Preheat grill for medium heat.
2. Melt butter in a large skillet over medium heat; cook and stir garlic, rosemary, and basil in the hot butter until garlic is fragrant and beginning to brown, about 5 minutes. Stir lemon juice, white wine, salt, and black pepper into butter and garlic.
3. Divide shrimp evenly between each of the 6 squares of aluminum foil and drizzle the butter and herb mixture over shrimp. Gather up the corners of the foil squares and twist the tops to form tight packets.
4. Grill the packets on the preheated grill until shrimp are opaque and pink, 10 to 12 minutes.

• 6 medium small yellow squash, cubed
• 6 small zucchini, cubed
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 onion, chopped
• salt to taste
• garlic powder to taste

1. In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
2. Reduce heat to low and cook until tender-crisp.

1. Preheat oven to 375.
2. Prepare the spice blend by combining the ingredients in a small bowl.
3. Place the chicken pieces onto a baking sheet, skin side up.
4. Bake for 20 minute Remove the chicken from the oven and cool for 5-10 minute.
5. Remove skin and sprinkle the entire surface with the spice blend to taste.
6. Place chicken back in the oven to roast for 10 more minutes or until fully cooked.

• 24 cups spinach leaves
• 6 red bell pepper, seeded and diced
• 1/3 cup crumbled feta cheese
• cracked black pepper to taste

1. Place the spinach on a plate or in a bowl. Sprinkle the red pepper and feta cheese over it. Season with cracked black pepper, and enjoy this healthy meal!

1. In a small bowl, stir together rosemary, basil, garlic, and pepper.
2. Heat extra virgin coconut oil  in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

• 2 bunches kale, stems removed and leaves thinly sliced
• 2 medium carrots, shredded
• 1 orange, juiced
• 1 lemon, juiced
• salt and ground black pepper to taste
• 1 red onion, very thinly sliced
• 2 slices of cooked bacon, chopped
• 1/3 cup plain greek yogurt
• 2 tablespoons extra virgin olive oil

1. Toss kale with carrot, orange juice, lemon juice, salt, and black pepper in a large salad bowl, using your hands to rub orange and lemon juice into kale leaves. Let stand a few minutes to absorb flavors.
2. Fill a bowl with ice water. Bring a saucepan of water to a boil and stir onion into boiling water; cook just until starting to soften, 15 to 30 seconds. Drain and immediately immerse onion in ice water. Drain ice water, blot onion dry on paper towels, and add to kale. Stir bacon, greek yogurt, and extra virgin olive oil into kale mixture and toss to coat. Can be made several hours ahead of time and refrigerated until serving time.