Example Meals

Here are some examples of the meals I have made to meet the nutritional and dietary requirements for some of my clients. These meals may or may not be representative of the types of meals I would prepare for you.

Meat Dishes – Beef, Lamb, Pork, Veal & Game:

* Pork Medallions with Tomato-Sage Pan Sauce & Orzo with Baby Peas, Feta & Chives:
Pork tenderloin is pounded into medallions, pan seared and finished with a fresh Plum tomato-sage pan sauce and served over orzo with baby peas, feta cheese & fresh chives.

* Pork Medallions in Mustard-Caper Sauce over Spaghetti Squash with Parmesan:
Boneless pork chops are cut into medallions, flatten, sautéed and finished with shallots, chicken stock, capers in coarse-grained Dijon mustard cream sauce and served over roasted spaghetti squash tossed with olive oil, Parmesan cheese.

* Roast Pork Tenderloin in a Balsamic Cranberry Sauce over Mock Mashed Potatoes:
Roast pork tenderloin is severed in cranberry-balsamic vinegar reduction over cooked mashed, whipped cauliflower florets.

* Salisbury Steaks Wild Mushrooms & Red Wine Gravy with Herbed Smashed Potatoes: Salisbury steaks are pan-seared and then roasted, served with wild mushrooms, red wine gravy with fresh rosemary. Red Creamer potatoes are cooked, smashed and combined with garlic-herbed bourin cheese & chives.

* Savory Pot Roast with Vegetables in Red Wine & Fresh Thyme Gravy:
Roast is served with celery, carrots, pearl onions & red potatoes in creamy gravy with red wine and fresh thyme.

* Beef Madagascar with Egg Noodles & Peas:
Sirloin strips are braised in wine & beef stock and finished with green peppercorns & cream served over egg noodles and baby peas.

* Beef Stroganoff Casserole with Spinach:
In this lighter version, part-skim ricotta & light cream cheese provide the rich creamy base and sauce for Ground Sirloin, white mushrooms, spinach & egg noodles, which is topped with a sharp white cheddar cheese and baked. (Can also be made with Chicken or Turkey)

* Pan-Seared Pork Tenderloin Medallions with Creamed Corn, Mushrooms & Thyme:
This is not canned creamed corn; it's fresh or frozen corn with homemade cream sauce, crimini mushrooms and fresh thyme.

* Beef with Spinach, Butternut Squash & Parmesan Cream:
Ground sirloin is cooked with onion & garlic, seasoned with marjoram & thyme, combined with chopped spinach, chunks of butternut squash, and a parmesan-cream reduction and baked.

* Buffalo Picadillo with Black Beans:
Picadillo, which means "small bits and pieces,” is a traditional dish in many Latin American countries; a sweet-and-savory spiced ground- meat mixture made with tomatoes, and regional ingredients. Yours version will consist of ground buffalo, onion, red bell pepper, diced tomatoes, Spanish olives, capers, raisins, tomato paste, oregano, cumin, coriander, and cinnamon and is served with black beans.

* Picadillo with Yellow Basmati Rice:
Picadillo, which means "small bits and pieces," is a sweet-and-savory spiced meat mixture from Latin America consisting of ground sirloin, onion, garlic, tomatoes, golden raisins, Spanish olives, baby peas and seasoned with oregano, cumin, coriander, cinnamon & clove.

* Baked Spaghetti Squash with Beef & Veggies:
The squash is cooked and shredded into spaghetti like strands and combined with cooked ground sirloin, red and green bell peppers, red onion, carrots that have been seasoned with oregano and basil and mixed with & topped with part-skim mozzarella.

* All-American Chili:
Ground Sirloin and Italian sausage is combined to form the base of this chili. Then tomatoes, onion, bell peppers, kidney beans and red wine are added and simmered with the usual seasoning; chili powder, cumin, coriander and finished with cilantro.

* Spaghetti Squash with Tomato-Basil Sauce and Italian Meatballs:
Spaghetti squash is baked and shredded into spaghetti like strands, topped with a sauce of tomatoes, red onion, garlic, tomato paste, red wine and fresh basil and served with meatballs of beef, pork, garlic, parsley, flax meal and egg.

* Greek Goulash:
A Greek flavored version of the traditional Hungarian Goulash, ground sirloin is cooked with tomatoes, onions, garlic, eggplant and kalamata olives seasoned with a little oregano, cinnamon, paprika and Italian parsley, combined with orzo and topped with feta cheese.

* Sage Rubbed Pork Chops with Braised Celery & Parmesan:
Center cut pork chops are brined, rubbed with sage, garlic, salt and pepper and seared. Served with braised celery, onion, stock, fresh parsley and sprinkled with parmesan cheese.

* Ropa Vieja and Yellow Basmati Rice with Peas:
A Cuban specialty; Ropa Vieja or “old clothes” describes the shreds of meat, pepper, onion, tomato, cumin, oregano and Spanish olives resembling a mess of colorful rags and served with yellow basmati rice with peas.

* Southern Style Green Beans with Ham and New Potatoes:
Ham is slow cooked with onions, green beans, new potatoes and seasoned with fresh thyme & parsley.

Poultry:

* One Dish Rosemary Chicken with White Beans:
Chicken Breasts are sear-roasted and served with cannelloni beans, onions, diced tomatoes, kalamata olives and fresh rosemary.

* Chicken with Tomato and Feta Cheese Sauce over Herbed Orzo:
Seared roasted Chicken breasts are seared then roasted in a tomato, feta cheese sauce served over Orzo with fresh herbs.

* Seared Chicken in Sweet Thai Chili Lime Fish Sauce over Chinese Chili Cabbage:
Chicken breasts are seared-roasted and served over cooked shredded Napa & Savoy Cabbages, ginger, garlic, jalapenos & water chestnuts served with a luscious sauce of sweetened chili sauce, lime juice, fish sauce, creamy peanut butter & cilantro.

* Bourbon BBQ Chicken over Red Beans and Rice:
Chicken Breasts cut into 1/2 dice, browned and glazed in a Bourbon BBQ Sauce served over Red Beans slow cooked with Onions, Celery & Bell Peppers and Creole Seasonings.

* Sicilian Chicken with Tomatoes, Olives & Escarole:
Chicken is cooked, shredded and combined with a chunky tomato sauce with (cooked) onions, green & black olives, raisins, white wine, stock, parsley and parmesan cheese.

* Mustard Chicken En Papillote w/Julianne Carrots, Celery & Leeks over Wild Mushroom Brown Rice:
Chicken breasts are baked in parchment paper on a bed of wild mushroom brown basmati rice topped with sautéed julienne carrots, celery & leeks and a spicy mustard sauce.

* Chicken Pomodoro with Wild Organic Rice:
Tender chicken scallops are sautéed and served in a light lemon-vodka cream sauce with diced tomatoes and chive and served with organic wild rice. (A small amount of vodka is used to deglaze the pan and add flavor) This is a great dish for entertaining.

* Roast Chicken Breasts with Vegetables & Herbs:
Bone-in chicken breasts are oven roasted with broccoli & cauliflower florets, shallots, garlic, fresh rosemary & thyme with chicken stock and white wine.

* Balsamic Chicken with Mashed Parsnips:
Boneless skinless chicken breasts are cut into cubes, seared and simmered with onions, garlic, green bell pepper, crimini mushrooms, diced tomatoes, white wine, herbs de Provence and balsamic vinegar and served over mashed parsnips with cream and butter.

* Chicken with Marsala, Mushrooms & Gorgonzola over Swiss Chard:
Boneless, skinless chicken breasts are cut into scallops, seared and served with a sauce of Marsala wine, gorgonzola cheese & cream and served over sautéed Swiss chard.

* Chicken Divan:
A classic; white wine & stock poached chicken breasts are layered with broccoli spears in a heavy cream sauce with nutmeg & parmesan cheese, topped with Gruyere cheese and baked.

* Open-Face Chicken Cordon Bleu with Spinach:
Chicken cutlets are sautéed until golden, topped with a layer of sautéed portobello mushrooms, pilled high with spinach and covered with Asiago cheese. Perfect served with a salad.

* Creole Chicken Scallops with Capers & Lemon over Cauliflower-Leek Puree:
Boneless, skinless chicken breasts are quartered and pounded to ½ inch thickness, seasoned with a homemade Creole seasoning, sautéed with a sauce of chicken stock, lemon juice, capers, parsley and dry organic mustard and served over a puree of cauliflower, leeks, yogurt and parsley.

* Sear-Roasted Chicken with Orange Glazed Carrots & Raisins:
Boneless, skinless chicken breasts are sear-roasted and served with orange glazed baby carrots with golden raisins and parsley.

* Chicken Ragout Jeannette:
Boneless skinless chicken breasts are served in a ragout of bacon, scallions, garlic, thyme, fresh green beans, red skin potatoes, white wine, stock, parsley and butter.

* Smothered Chicken with Herbed Orzo:
Boneless Chicken breasts are baked with carrots, baby Portobello mushrooms, onion, garlic and finished with white wine gravy with fresh thyme and served over quinoa pilaf.

* Chicken Paprika with Spaghetti Squash:
Strips of boneless, skinless chicken breasts are cooked onions, green bell pepper, garlic, caraway seeds, sweet Hungarian Paprika, chicken stock, parsley, thicken with sour cream and served over spaghetti squash.

* Chicken with Mushrooms & Chard:
Boneless, skinless chicken breasts are braised with bacon, onion, garlic in chicken stock with mushrooms, chard & butternut squash.

* Italian Chicken with Mushrooms and Wine Sauce:
Boneless skinless chicken breasts are seared and roasted with mushrooms, onions, died tomatoes, red bell peppers, white wine, stock, Italian parsley and Parmesan cheese.

* Chicken and Summer Squash with Rosemary Cream Sauce:
Boneless, skinless chicken breasts are seared and served on a bed of sautéed shredded yellow squash and topped with a sauce of fresh rosemary, shallots, white wine, chicken stock and cream.

* Skillet Gratinate of Zucchini & Chicken over Mashed Parsnips:
Boneless, skinless chicken breasts are pounded, pan-seared, topped with fried slices of zucchini topped with tomato sauce Grana Padano cheese and simmered in white wine, tomatoes and mint and served over mashed parsnips.

* Turkey Medallions with Tarragon Mustard Gravy over Mashed Potato Casserole:
Turkey breast is pounded then cut into medallions, sautéed and finished fresh tarragon Dijon mustard gravy served over a twice baked mashed potato casserole.

* White Bean & Smoked Turkey Sausage Cassoulet with Escarole:
A classic French Cassoulet with white beans, onion, celery & garlic. Smoked Turkey Sausage & Bacon adds a deep rich smoked flavor and the Escarole & fresh Thyme finishes this comfort dish.

* Chicken & Dumplings:
A true southern classic and ultimate comfort food. What could be better then a pot of chicken and vegetables (onion, celery, carrots & peas) with little dumpling in it.

Seafood:

* Thai Coconut-Curried Salmon with Baby Bok Choy:
Salmon is seared and served over a bed of sautéed baby Bok Choy with a light Thai curry coconut sauce with fish sauce & lime juice.

* Joe's Grilled Ginger Salmon over Asparagus Puree.
Salmon is marinated in a ginger-soy sauce then grilled and served over a fresh asparagus puree.

* Salmon Fillet en Papillote with Julienne Vegetables:
What I like to call dinner in a bag. Salmon fillets are baked on top of basmati rice with julienne slices of leeks, carrots and snow peas. Topped with orange segments, white wine, olive oil and baked in parchment.

* Thai Coconut-Curried Salmon with Baby Bok Choy:
Salmon is seared and served over a bed of sautéed baby Bok Choy with a light Thai curry coconut sauce with fish sauce & lime juice.

* Chili Rubbed Salmon over Spicy Red Lentil Mash:
King Salmon is rubbed with a dry chili powder mixture, seared and served over a spicy red lentil mash with diced onion, celery & chili-garlic sauce.

* Coho Salmon with Braised Swiss Chard, Tomatoes and Balsamic Vinegar:
Salmon filets seared and served with swiss chard that has been braised with tomatoes, onion, garlic, tomato paste, anchovy, red wine, crushed red pepper, stock, fresh thyme and balsamic reduction.

* King Salmon with Bok Choy, Celery & Onion:
King Salmon filets are broiled and served with bok choy sautéed with celery & onion slices and finished with a touch of dark oriental sesame oil.

* Orange-Ginger Glazed Salmon with Roasted Sweet Potato Wedges:
The salmon is pan-seared and oven roasted with a glaze of OJ, low sodium soy, honey and a little fresh ginger and served with seasoned roasted sweet potatoes wedges

* Broiled Swordfish with Mashed Sweet Peppers, Capers, Olives over Basmati Rice:
Swordfish is broiled served with basmati rice, capers and olives topped with a sweet pepper mash.

* Chile-Ginger Marinated Swordfish with Coconut Mashed Sweet Potatoes:
Swordfish is marinated in a mixture of Sambal oelek (Asian Chile sauce) fresh ginger, lime juice, white wine, parsley, and olive oil, pan grilled and server over coconut milk mashed sweet potatoes.

* Individual Susie's Hot Dam Shrimp Casserole
This is a classic casserole Creole style, the trinity (onion, celery & green pepper) is sautéed and seasoned with Creole seafood seasoning then combined with sautéed mushrooms, fresh shrimp and combined in a classic béchamel sauce then baked until bubbly.

* Shrimp Enchiladas Verde over Cilantro Basmati Rice:
Shrimp is chopped and cooked with corn, onion, mild chilies and lime juice, combined with a little reduced fat cream cheese, wrapped in a corn tortillas served on cilantro basmati rice and topped with a green enchilada sauce and queso fresco cheese.

* Bacon Wrapped Grouper with Seared Cherry Tomato Sauce over Broccoli Puree:
Grouper is wrapped in bacon pan seared served over broccoli puree and topped with a cherry tomato pan sauce with white wine, stock, garlic and fresh basil.

* Mahi-Mahi with Tomatoes, Olives, Capers & Spinach:
Mahi-Mahi is seared then simmered with tomatoes, black olives, capers, stock, white wine, crushed red pepper and spinach.

* Pan-Seared Tilapia with Button Mushroom, Cannelloni & Escarole Ragout:
Button mushrooms, cannelloni beans, onions, garlic and escarole are slow cooked with white wine, vegetable stock and fresh thyme served with pan seared Tilapia.

* Sautéed Tilapia with Spaghetti Squash and Pomodoro Sauce:
Tilapia is pan seared and served with spaghetti squash and a light fresh chunky tomato sauce.

* Tilapia over Spinach w/Lemon-Butter Caper Sauce, Toasted Pine Nuts & Parmesan:
Tilapia is pan seared and served on a bed of sautéed fresh spinach and topped with a lemon butter sauce with caper & parsley and garnished with toasted pine nuts and shaving of parmesan cheese.

* Tilapia & Vegetable En Papillote with Quinoa:
Tilapia is set on a bed of vegetable quinoa and topped with sautéed julienned celery, carrots and leeks, lemon juice, lemon zest, parsley and drizzled with olive oil, wrapped in parchment and baked to perfection.

* Tilapia over White Bean & Baby Portobello Mushroom Ragout with Endive:
A ragout of cannelloni beans, baby Portobello mushrooms, onions, celery and curly endive seasoned with fresh thyme.

* Baked Orzo with Albacore Tuna & Peas:
Orzo is cooked in chicken stock and combined with Albacore Tuna, onion, baby peas, part skim ricotta, light cream and topped with mozzarella and parmesan cheeses and baked until golden.

* Tuna with Green Onion-Shiitake Cream Sauce over Sautéed Bok Choy & Celery:
Tuna steaks are pan seared and served over a medley of sautéed bok choy, celery & onions with a sauce of green onions, shiitake mushrooms, garlic, cilantro, ginger, soy sauce, lime juice and cream.

* Seared Halibut with White Wine Sauce over Haricots Verts:
Halibut filets are seared, served over steamed haricots verts and topped with a white wine sauce that is finished with diced tomatoes, capers & butter.

* Halibut & Haricots Verts with Asian Cilantro Sauce and Vegetable Quinoa:

Halibut fillets and haricots verts are oven roasted, served on vegetable (onion, celery & carrot) quinoa and topped with an Asian cilantro sauce of cilantro, lemon juice, scallion, ginger, safflower oil, sesame oil & soy sauce .

* Dover Sole & Baked Spaghetti Squash with Veggies & Mozzarella:
Dove Sole is pan seared and served with baked spaghetti squash, sautéed red, yellow and orange bell peppers, red onion, carrots and diced tomatoes that have been seasoned with oregano, Italian parsley, basil and mozzarella cheese.

* Steamed Cod with Ginger-Soy Sauce over Spinach:
Cod filets are steamed over a sauce of soy, stock, ginger, scallions and sesame oil and served over sautéed fresh spinach.

* Tomato-Basil Poached Sea Bass with Asparagus:
Sea Bass filets are quick seared and then finished in a poaching liquid of white wine, stock, plum tomatoes and basil and served over fresh steamed asparagus.

Pasta:

* Shells with Tuna, Diced Tomatoes, Capers, Black Olives & Feta Cheese in a Lemon-Garlic Chickpea Sauce:
Hot cooked pasta shells are combined with canned light chucked tuna, diced tomatoes, capers, black olives and feta cheese and served with in a lemon-garlic chickpea sauce and finished with fresh chopped Italian parsley. (This dish can be served hot or cold)

* Baked Ziti with Mushrooms & Four Cheeses:
Cooked Ziti is combined with mushrooms sautéed in red wine with fresh herbs; Ricotta, Parmesan & Romano cheeses and topped with Mozzarella then baked until bubbly.

* Pasta e Fagioli with Turkey Meatballs:
A classic Italian soup of beans and pasta. However in my version it this closer to a plate of spaghetti and meatballs made with a fresh tomato sauce with lots of tomatoes, onion, garlic, fresh basil, cannelloni beans, organic spaghetti, Romano cheese and Turkey Meatballs.

* Penne Baked with Shrimp & Feta Cheese – Greek Style:
Whole Wheat Penne pasta is combined with Florida Gulf shrimp, onion, garlic, plum tomatoes and fresh Oregano, topped with Feta and baked until bubbly.

* Turkey Lasagna Roll-ups:
A lighter healthier version of lasagna made with ground Turkey, spinach, part skim ricotta and rolled up in the whole wheat lasagna noodles and baked in a light tomato marinara and topped with part skim mozzarella.

* Layered Zucchini:
This is Lasagna in disguise; ground sirloin is cooking in the traditional way with basil, oregano and a tomato sauce and then layered between zucchini cut as noodles and ricotta, topped with Mozzarella and baked until golden and bubbly.

Soups, Stews & Stir-fries:

* Sirloin & Portobello Stew:
Chunks of Beef sirloin and Portobello mushrooms are stewed with baby carrots, pearl onions, green beans, baby peas, diced tomatoes and fresh thyme.

* Seafood Stew with Tomatoes & Fresh Basil:
A stew of shrimp, crab, white fish fillet, tomatoes, onions, garlic, fennel seed and fresh basil.

* Sausage and Pepper Stew with Lentils
Your choose of chicken or Italian sausage stewed with red, yellow & orange bell peppers, jalapenos, Italian pepper, onions, garlic & lentils and garnished with fresh mint & basil.

* Seafood Stew with Tomatoes & Fresh Basil:
A stew of shrimp, crab, white fish fillet, tomatoes, onions, garlic, fennel seed and fresh basil.

* Chickpea & Lamb Stew with Mushrooms, Spinach and Baby Potatoes:
Chickpeas and lamb are stewed with onion, celery, carrots, garlic, white mushrooms, spinach, tomatoes, baby new or Yukon Gold potatoes and seasoned with crushed red pepper, fresh rosemary, bay leaf & Saffron.

* Elk & Baby Portobello Stew:
Chunks of Elk and baby Portobello mushrooms are stewed with baby carrots, pearl onions, green beans, baby peas, diced tomatoes and fresh thyme.

* Chicken, Shiitake & Bok Choy Soup:
Soup of sautéed chicken, scallions, ginger and bok choy seasoned with fish & soy sauce, sesame oil, chili-garlic paste & rice vinegar.

* Vegetable Stracciatella with Italian Sausage:
This starts as the classic Italian Stracciatella (broth with beaten eggs) with couple of tasteful twists. Sautéed carrots, celery, garlic, escarole, sausage,Italian parsley and Parmesan is added for a delightful finish.

* Stir-fry of Gingered Beef, Leeks & Asparagus with Brown Basmati Rice:
Beef is marinated in a soy, ginger, sesame oil mixture stir-fried with sweet and tender leeks and asparagus and served with brown basmati rice.

* Thai Penang Chicken with Broccoli:
Chicken strips are cooked in a thick mixture of Thai curry paste, ginger, scallion, garlic, coconut milk, fish sauce, basil, lime juice and served over steamed broccoli and shiitake mushrooms.

* Chicken Chop Suey:
This take on the Chinese classis has a lot more vegetables; chicken, ginger, garlic, scallions, bamboo shoots, green cabbage, shiitake mushrooms & toasted sesame seeds with a soy-chicken stock sauce.

* Chinese 5-Spicy Chicken Stir-fry with Broccoli over Brown Rice:
Chicken is seasoned with 5-Spice powder and stir-fried with scallion, garlic, ginger, tomatoes, jalapenos & broccoli served over brown rice with fresh basil. (Excellent with Beef or Pork too)

* Shrimp & Romaine Stir-fry with Cashews and Basmati Rice:
This is a wonderful stir-fry with shrimp and fresh romaine lettuce with scallion, garlic, ginger and cashews in a lite soy sauce served with white basmati rice

* Shrimp & Vegetable Stir-Fry in Tangerine Sauce over Brown Basmati Rice:
Shrimp is stir-fried with zucchini, yellow squash, julienne carrots & water chestnuts in a tangerine sauce served with brown basmati rice.

* Tuna Stir-Fry with Edamame, Walnuts & Cilantro with Wild Mushroom Brown Rice:
Fresh Ahi Tuna is marinated in honey & soy sauce then stir-fried with ginger, garlic, scallions & soy beans served over wild mushroom brown rice and finished with fresh cilantro.

* Vegetable Stir-Fry with Cod & Brown Rice:
A vegetable stir fry of broccoli, snow peas, celery, onion, ginger, scallions and bean sprouts with chunks of Cod and served over brown rice with an Asian Hoisin-Soy sauce.

* Vegetable Stir-Fry with Chicken over Brown Basmati Rice:
A vegetable stir fry of broccoli, snow peas, celery, bean sprouts & ginger with onion & chicken strips in an Asian Hoisin sauce over brown basmati rice.

Vegetarians:

* Boca 3-Cheese Stuffed Shells:
Pasta shells are stuffed with Boca meatless protein, part skim ricotta, non-fat cottage cheese, Italian seasonings, topped with mozzarella cheese and baked in a thick marinara sauce.

* Boca Oven-Baked Penne with Three Cheeses:
Organic penne pasta is combined with a thick, rich tomato sauce, Boca meatless protein, ricotta, parmesan and mozzarella cheeses.

* Boca Goulash:
Made with Boca meatless protein, organic macaroni, sautéed onions, greenbell peppers, garlic, tomato sauce, vegetable broth and diced tomatoes, seasoned with Worcestershire sauce, Hungarian paprika, Italian seasoning & fresh parsley.

* Three Bean Bolognese over Whole Wheat Fettuccine:
Typically, Bolognese is a rich, meaty, slow-cooked pasta sauce. This vegetarian version is just as hearty and satisfying as the classic, without the extra saturated fat. It’s made with chickpeas, kidney and pinto beans along with onion, celery, carrots, garlic, tomatoes, Italian parsley and served over a bed of whole wheat fettuccine.

* Rigatoni w/Boca, Summer Squash, Walnuts & Fontina:
Rigatoni pasta is combined with sautéed Boca meatless protein, yellow squash, onion, garlic, toasted walnuts, Italian parsley and Fontina cheese in a lite cream sauce made with no-fat half & half.