Pan Grilled Tilapia with Lemon Caper Dressing

Season tilapia fillet with salt, pepper, garlic powder or fish seasoning and put it in a non stick pan over medium-high heat; cook the tilapia until the fish flakes easily with a fork, about 4 minutes per side.

Brush half lemon with olive oil and place it on the hot grill, cut side down. Grill lemon until nicely browned, about 5 minutes, turning once. Let it cool and squeeze it in a small bowl. Add 1 tablespoon of drained capers and some olive oil. Season with salt and pepper. Wisk and adjust seasoning. (you can skip the olive oil)

Drizzle fish with lemon caper dressing. Serve with steamed broccoli.

Tags: fish recipe scarsdale diet, scarsdale diet recipe day 1 dinner, scarsdale diet recipe ideas, fish recipe for scarsdale diet

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Devilled Eggs with Salad

I was in a mood for devilled eggs today. Here is how I made them.
Quick and easy dish. While you boil the eggs, prepare your salad, than make the yolk mixture, pop it into the whites, toast the bread and enjoy the lunch.
Simple yet delicious dish.
This will serve 2.

Ingredients:
4 hard-cooked eggs, peeled and cut lengthwise
3 tablespoon Light Mayonnaise

1 teaspoon mustard

salt
black pepper

1 tablespoon dill pickle, finely chopped or sweet pickle relish
Paprika for garnish

Directions:

Cut hard boiled eggs lenghtwise and scoop out the yolks.

In a small bowl mix yolks with the remaining ingredients.

Scoop the mixture into the empty egg whites.

Garnish with paprika or chives.

Serve with salad.

Tags: Keep Trim day 4 lunch recipe, scarsdale diet keep trim recipe, devilled eggs recipe, easy devilled eggs recipe, keep trim scarsdale diet eggs recipe

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Grilled Salmon Steaks with Mustard

Season salmon steak with salt and pepper and baste each side with Dijon mustard.
Place fish on hot grill and cook about 4-5 minutes on each side until flakes with a fork.
Serve with salad.

2:23 PM | 0 comments | Read More

Pan Seared Tilapia with Sauteed Vegetables

Friday is fish with salad or fresh vegetables as desired, including cold, diced cooked, 1 slice of protein bread and coffee or tea.

I just sauteed some onions, red and green bell pepper, cherry tomatoes and broccoli. Season tilapia fillet with salt, pepper, garlic powder or fish seasoning and put it in a non stick pan over medium-high heat; cook the tilapia until the fish flakes easily with a fork, about 4 minutes per side.
Drizzle with lemon juice.
Serve hot with sauteed vegetables.

Tags: scarsdale medical diet friday dinner, smd friday fish dinner, smd day 5 dinner recipe, scarsdale diet fish recipe

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Gorgonzola Stuffed Mushrooms - Quick and Easy

Cheese day? OK.
Today I made cheese stuffed mushrooms. Very easy to make and delicious.
Serve it with wilted spinach and a slice of toasted protein bread.

Ingredients:
medium size button mushrooms
Gorgonzola cheese
salt

black pepper

Directions:

Remove stems from mushrooms.

Fill each mushroom cap with Gorgonzola cheese and place them on a lightly sprayed shallow baking pan.

Season with salt and black pepper.

Bake at 375 degrees for about 15-20 minutes, just until slightly browned on top.

Serve hot.

Tags: Gorgonzola stuffed mushrooms, Gorgonzola stuffed mushroom recipe, Gorgonzola cheese stuffed mushrooms, cheese stuffed mushrooms recipe

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Rotisserie Chicken with Salad

No time to cook? No problem. Rotisserie chicken is the solution.
Saturday night is turkey or chicken and sunday for lunch is the same.
Just go and buy one, make a salad and the dinner is ready.
Do you have leftover chicken? That means you have lunch next day :-)

This is the hard part: REMOVE THE SKIN. Just close your eyes and do it. Serve it with salad. Enjoy it.

Tags: scarsdale diet day 6 dinner,scarsdale diet day 7 lunch, saturday night dinner scarsdale diet, scarsdale diet recipe ideas, scarsdale diet chicken dinner

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Tea Party Recipes

Garden Pasta Salad

Ingredients

• 1 package (8 oz) multi-colored spiral Pasta
• ¼ cup Vegetable Oil
• 3 tbsp Balsamic Vinegar
• 1/8 tsp crushed Garlic
• 1 tsp Basil
• Salt and Pepper (to taste)
• 1 Red Pepper (sliced thinly)
• Parmesan/Romano Cheese (for garnishing)
• Parsley (for garnishing)

Instructions

• Cook pasta as per instructions stated on the package.
• Discard hot water and rinse pasta in cold water.
• Drain and transfer into a large bowl. Keep aside.
• Take a small bowl and combine together oil, vinegar, garlic, basil, salt, and pepper. Mix well.
• Pour the mixture over pasta.
• Add red pepper and toss the pasta to coat evenly.
• Sprinkle parmesan cheese and parsley.
• Cover the bowl and refrigerate for at least two hours.

Russian Tea Cakes

Ingredients

• 1 cup Butter (softened)
• ½ cup Confectioners' Sugar
• ¼ tsp Walnut Extract
• 1 tsp Vanilla Extract
• 2¼ cup Flour
• ¼ tsp Salt
• ½ cup Walnuts (toasted and chopped)
• Confectioners’ Sugar (for dusting)

Instructions

• Preheat oven to 400 °F (200 °C).
• Mix butter and sugar in a medium mixing bowl, using an electric mixer on medium speed. Beat until the mix gets fluffy and light.
• Add in vanilla and walnut extracts. Stir well.
• Sift flour and salt together in a separate bowl.
• Add it to the butter mixture and stir until just mixed.
• Stir in toasted walnuts.
• Divide the mixture into 1-inch balls.
• Roll the balls and place them on greased baking sheets.
• Bake the balls for 11-14 minutes till they are lightly browned.
• Remove from oven and roll them in confectioners’ sugar.
• Cool and serve.

Egg Salad Tea Sandwich

Ingredients

• 6 Eggs
• 3 tbsp Mayonnaise
• 1 tbsp Mustard
• 1/8 tsp Pepper
• A dash of Salt
• Bread Slices

Instructions

• Place eggs in a saucepan and pour in water to cover them.
• Bring the water to a boil and simmer on medium flame for 10 minutes.
• Remove the eggs and place them into ice water.
• Peel the egg shells and slice/chop the eggs.
• Take a medium mixing bowl and combine together eggs, mustard, mayonnaise, salt, and pepper.
• Spoon out the mixture onto a bread slice and spread it neatly. Place another one on top. Cut the sandwich into triangles.
• Repeat with the remaining mixture and bread slices.

Dry Fruit Scones

Ingredients

• ½ cup cold Butter
• 2½ cups Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Salt
• 2 tsp Orange Zest
• ½ cup Currants (or raisins, dried cranberries, dried blueberries)
• 1/3 cup Honey
• ½ cup Sour Cream
• 1 Egg (beaten)
• 1 Egg White (optional)

Instructions

• Preheat oven to 375 °F.
• In a large mixing bowl, mix flour, baking powder, baking soda, salt, and orange zest together.
• Cut in butter and mix until your mixture forms small pea-sized clumps. Do not use a mixer; else you’ll get tough scones.
• Mix in currants.
• Combine honey, sour cream, and beaten egg in a separate bowl.
• Stir this mixture into the flour mix. Fold and stir till you get soft dough.
• Flour a board and knead the dough about 10 times.
• Roll out the dough, large enough to form an 8” square.
• Cut the dough into 4 squares and each square into 2 triangles.
• Brush your triangles with egg white using a pastry brush.
• Bake the scones for 10-20 minutes till they turn golden brown.

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