Citrus Zested Garlic Salmon

4 skinless salmon fillets
2 cloves chopped garlic
zest from 1 lemon and 1/2 orange
2T Italian Seasoning (I used the Italian Garden Herb Mixture from Herbal Delights)
1/2t Red Pepper Flakes (Optional)
2T lemon juice
1t Sea Salt
3T Olive Oil

Sprinkle Salmon fillets with the sea salt, red pepper flakes, and Italian Seasoning, both sides.
Add olive oil, garlic and citrus zest to a frying pan; cook 3 minutes over medium heat.
Add the salmon fillets and cover with lid.  Cook 3 minutes per side over medium heat or until fish flakes with a fork.
Place fillets on a serving dish and drizzle with fresh lemon juice.

Asian Soy Burgers

1 - 12 oz pkg. Firm Tofu
1/2 C Breadcrumbs
1 Egg
1t Sesame Oil
1 T Sesame Seeds
1 T Soy Sauce
1/2 t Five Spice
1/4 t Cayenne Pepper
1/4 C Canola Oil

- Drain water from tofu and place in a mixing bowl.  Break it into crumbles with a fork or potato masher.
- Add remaining ingredients, except for the canola oil, and combine well with a fork.
- Once the mixture is incorporated, add canola oil to a frying pan over medium heat.
- Form burger mixture into patties pressing firmly and place into the heated oil.
- Flip burgers carefully after about 7-8 minutes, turning only once.  Cook 7-8 more minutes on the other side, or until golden brown.
- Makes 5-6 patties.

Turkey Burgers with Roasted Red Peppers

1 lb Ground Turkey
1/2 C Breadcrumbs
1 Egg
3/4 C Roasted Red Peppers chopped fine (Canned in water work fine)
1 t Garlic Powder
1/4 t Cayenne Pepper
1 T Worcestershire Sauce
1 t Sea Salt
1/4 C Canola Oil 
 
- Add remaining ingredients, except for the canola oil, and combine well with a fork.
- Once the mixture is incorporated, add canola oil to a frying pan over medium heat.
- Form burger mixture into patties pressing firmly and place into the heated oil.
- Flip burgers carefully after about 7-8 minutes, turning only once.  Cook 7-8 more minutes on the other side, or until golden brown.
- Makes 4-5 patties.

No Oven Required Stuffed Peppers

3 medium sized bell peppers - 1 Red, 1 Yellow, 1 Green 
1-1/2 lbs  Lean Ground Beef or Ground Turkey 
1-1/2 cups cooked brown rice, refrigerated overnight is best
4 cups tomato sauce
1 cup diced tomatoes
1/2 cup bread crumbs
4 cloves chopped garlic
3/4 cup diced onion
2 T Italian seasonings, such as basil, oregano, thyme, or rosemary
1 t Sea Salt
1/2t Cayenne pepper
2 T Olive Oil

- Over medium high heat, add olive oil to a large frying pan. Then add onion, 1/2 of the garlic, and the ground meat.  Sauté until the meat is browned.  Drain.
- Transfer the mixture to a mixing bowl.  Add brown rice, bread crumbs, 1/2 of the Italian seasonings, 1/2 of the cayenne pepper, the sea salt, and 1/2 cup of the tomato sauce.  Mix ingredients well.  Let sit for about 5 minutes.
- Add the remaining garlic, 3 1/2 cups of the tomato sauce, diced tomato, 1/2 of the Italian seasonings and 1/2 of the cayenne pepper to the frying pan and simmer on low heat.
- Cut the peppers lengthwise and remove the stem, seeds, and internal ribs.
- Liberally stuff each half of pepper with the meat mixture, packing firmly.
- Put each stuffed pepper, meat side up, in the sauce simmering in the pan and cover.
- Simmer over medium heat for 20-25 minutes.  Turn off heat and let stand 5 minutes before serving.
- The peppers will be cooked when a knife touching the side of a pepper bends the pepper, but does not go through.