the ENDLESS ONLINE COOKBOOK

• 1 pound cooked and peeled shrimp
• Juice of 1 lime
• 3 tomatoes, chopped
• 1 cup seeded and chopped cucumber
• 1 ripe avocado, peeled and cube
• 1 tablespoon chili sauce
• 2 tablespoons chopped cilantro
• 2/3 cup non-fat sour cream
• 4 cups spinach leaves

1. Place shrimp and lime juice in bowl and let marinate
2. Add avocado, tomatos and cucumbers to shrimp and toss
3. Mix chili sauce, cilantro and sour cream in a separate bowl
4. Toss shrimp mixture with dressing
5. Arrange spinach leaves on plate and place shrimp salad over the spinach.

• 4 boneless, skinless chicken breasts, grilled and diced
• 1 pound whole wheat pasta (elbow, spiral, or any .
  small pasta style)
• 1 medium red bell pepper
• 1 small red onion, diced
• 1/2 cup sliced olives
• 1 cup diced low-fat mozzarella cheese
• 1/2 cup balsamic vinegar
• 1/3 cup olive oil
• 2 tablespoons fresh rosemary
• 1-2 cloves fresh garlic, mashed
• 1 tablespoon chopped fresh basil

1. Combine the chicken, pasta, onion, olives and bell pepper. Set aside.
2. Mix the vinegar, oil, rosemary, garlic and basil, pour over the chicken mixture and add the cheese.
3.To serve hot serve immediately, to serve chilled; refrigerate for 4 or more hours.

• 1 teaspoon extra virgin olive oil
• 1/2 Lb. Ground Buffalo
• 1 cloves garlic, chopped
• 1 shallot, chopped
• 1 tsp paprika
• 1 jalapeno, seeded and chopped
• 4 eggs, beaten
• 1 tomato, chopped
• 1 scallion, chopped
• 2 tablespoons cilantro, chopped
• pinch salt and pepper
• fat free sour cream
• 1 avocado, sliced
• 2 whole wheat, low carb tortillas

1. Heat a non-stick pan on medium heat with olive oil. Add garlic, jalapeno and shallot and cook for 2 minutes. Add buffalo and paprika and cook for about 5 minutes until meat is browned. Remove meat from pan and set aside.

2. In same pan heat some olive oil and place tortilla and brown on both sides. Place tortilla on a serving plate.

3. Heat another non-stick pan on medium heat and spray with non-stick vegetable spray. Add tomatoes and scallions and cook for 2 minutes. Add eggs, cilantro, salt and pepper and stir until eggs are set. Remove from Heat.

4. Place buffalo over tortilla followed by the egg. Top with avocado and sour cream.

• 2 eggplant, sliced 1/2 inch thick
• 4 beefsteak or hierloom tomatoes, sliced 1/2 inch thick
• 2 zucchini, sliced 1/2 inch thick
• 1 walla walla or vidalia onion, sliced 1/2 inch thick
• 1 red bell pepper, charred, skinned and cut into 1/2 inch squares
• 5-10 cloves of roasted garlic
• 4 tablespoon fresh basil, chiffinade
• 4 tablespoons fresh parsley, chopped
• 1 tablespoon balsamic vinegar
• sea salt and fresh black pepper
• extra virgin olive oil

1. Rub eggplant, tomatoes, zucchini and onion with olive oil and season with salt and pepper. Place on hot grill and cook on both sides until cooked. remove vegetables from grill and cool long enough to be able to cut them into 1/2 inch squares. Place into large bowl.

2. Add bell pepper, garlic cloves, basil, parsley and balsamic vinegar. Mix until combine and serve either hot or cold..

• 6 oz halibut filets (4)
• 1/2 pound dungeness crab meat, drained and squeezed dry
• 1/2 cup non fat cream cheese
• 1 can artichoke hearts, drained and chopped
• 1 teaspoon lemon zest
• 1 teaspoon orange zest 2 scallions, chopped
• 1 tablespoon fresh marjoram, chopped (oregano may be substituted)
• 1/2 teaspoon white pepper
• 1/2 teaspoon sea salt extra virgin olive oil

1. Preheat oven to 350 degrees

2. Using an electric mixer mix the cream cheese until smooth and lump free. Add the crab, zest, marjoram, salt and pepper. mix until combined.

3. Next add the scallion and artichoke and mix until just combined. Do not over mix.

4. Take each halibut filet and cut a deep slit down the middle. Rub olive oil on each filet and season with salt and pepper. Spoon the crab filling into the cavity of each filet.

5. Place on baking sheet and cook in 350 degree oven for 12-15 minutes or until done. Serve immediately garnished with a lemon slice.

• 1 lb dungeness crab meat (frozen or fresh), drained and squeezed dry
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 teaspoon asian chili sauce (sambal oelek)
• 1/2 yellow bell pepper, chopped fine
• 1/2 red bell pepper, chopped fine
• 4 scallions, white part only, chopped fine
• 1 clove garlic, chopped fine
• 1 teaspoon ginger, chopped fine
• 2 tablespoon cilantro, chopped fine
• 1/8 cup mayonnaise 1/8 cup bread crumbs (panko)
• salt and pepper to taste for breading bread crumbs (panko)
• sesame seeds

1. Combine all ingredients in a large bowl and mix. Mixture should have just enough mayonnaise and bread crumbs to bind together.

2. Spread some breading on a cutting board and place a metal ring form onto surface. Fill ring with crab cake mixture and press firmly. Sprinkle some breading on top of crab cake and press down firmly. Remove ring and gently, using hands, press breading onto sides of crab cake. Repeat with remaining cakes.

3. Place a teflon frying pan over medium high heat. Add 1 tablespoon of sesame oil to pan. Gently place cakes in frying pan and brown on both sides. Remove from pan and serve warm with sweet chili sauce.

• 6″ Teflon omelet pan and rubber spatula
• Non-stick spray
• 3 eggs, beaten
• 2 tablespoons sun-dried tomatoes, rehydrated
• 1/8 cup smoked Tillamook cheese, grated
• 2 tablespoons green onions, chopped

1. Pre-heat pan on stove top on low heat. Spray lightly.
2. Add beaten eggs to pan and cook until egg are half done. Flip omelet and finish cooking.
3 Add tomatoes, cheese and green onions to edge of omelet. Gently fold one side of omelet over filling and serve.

• 1 egg
• 1 tablespoon prepared mustard
• 1 teaspoon dry dill weed
• 1/4 cup dry rye bread crumbs
• 1 can (6-8 ounces) tuna or salmon
• 1 tablespoon non-fat mayonaise

1. Open the can of fish; drain and flake in a bowl with a fork.
2. Add remaining ingredients and mix well. Mixture will be very soft.
3. Heat non-stick skillet to medium high heat and spray with Pam or non-stick spray, add patties and cook 3 minutes per side.
4. Serve on a bed of musclin greens or spinach leaves with a wedge of lemon.

• 2 halibut filets
• Juice of 2 limes
• 1/2 cup olive oil
• 1 tablespoon black pepper
• 3 galic cloves, sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 2 tablespoons jalepeno, chopped fine
• 1 onion, thinly sliced
• 1 cup white wine vinegar

1. Place the halibut filets in a cassarole dish. Pour lime juice over filets. Marinate for 20 minutes.
2. Heat 4 tablespoons olive oil in a frying pan. Add halibut filets and saute until lightly browned. Remove fish from pan
3. Add remaining olive oil to pan. Add garlic, pepper, cumin, oregano, bay leaves, jalepeno, and onion and cook for 3-4 minutes. Add vinegar and simmer for 4 minutes.
4. Pour mixture over fish and refrigerate for 24 hours.
5. Drain off liquid.
6. Reheat the fish gently and garnish with the marinated vegetable mixture

• 3 red snapper fillets
• 1 cup brown rice, cooked
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon garlic, chopped
• 1 dried chile, seeded and ground
• 1 cup slivered almonds
• 3 tablespoons cilantro. chopped
• 7 oz can chopped tomatoes with liquid
• 1 cup low-fat monteray jack cheese
• 6 low-fat low-sodium tortillas

1. Preheat oven broiler. Broil fish 5-10 minutes, turning once, until cooked.
2. Cool fish. peel off skin and flake the flesh into a bowl.
3. Heat olive oil in saucepan and saute onion and garlic for about 2-3 minutes. Add chile and cook for another 3-4 minutes.
4. Stir in rice, fish, cilantro, tomatoes and almonds. Simmer for 8-10 minutes.
5. Remove from heat and stir in cheese.
6. Divide filling among the tortillas and fold.