Author: Chef Cloud Wine

Ingredients

2 tablespoons olive oil
1 teaspoon water
1/2 cup red wine vinegar
2 cloves crushed garlic
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried basil
1/2 cup SPLENDA?(r) No Calorie Sweetener, Granulated
1 1/3 pounds salmon fillet

Directions

In a shallow baking pan, combine the olive oil, water, red wine vinegar, garlic, garlic salt, black pepper and basil. Place salmon filet in the marinade meat side down, if skin is still on. Marinate for 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Coat the salmon filet lightly with SPLENDA?(r) Granulated Sweetener. Place on grill and cook 12 minutes per side. Baste with marinade periodically while cooking. Salmon is done, when it flakes easily with a fork.

Ingredients

1/3 cup honey
3 tablespoons orange juice
1 tablespoon apple cider vinegar
1 teaspoon white wine
1 teaspoon Worcestershire sauce
2 teaspoons onion powder, or to taste
1/4 teaspoon dried tarragon
3 tablespoons Dijon mustard
8 thin cut pork chops

Directions

Place honey, orange juice, vinegar, wine, Worcestershire sauce, onion powder, tarragon, and mustard in a large resealable plastic bag. Slash fatty edge of each chop in about three places without cutting into the meat; this will prevent the meat from curling during cooking. Place chops in the plastic bag, and marinate in the refrigerator for at least 2 hours.

Preheat grill for high heat.

Lightly oil grill grate. Place chops on grill, and discard marinade. Cook chops for 6 to 8 minutes, turning once, or to desired doneness.

Ingredients

1/3 cup uncooked brown rice
2/3 cup water
2 cups textured vegetable protein
3/4 cup boiling water
2 (10.75 ounce) cans tomato soup
10 3/4 fluid ounces water
1 large head cabbage, cored
1 tablespoon vegetable oil
1 large onion, chopped
1/2 carrot, finely chopped
1/2 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon white wine
1 (14.5 ounce) can whole peeled tomatoes, drained, juice reserved
1 egg, lightly beaten
1/2 cup frozen peas
2 pinches cayenne pepper
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried basil
3 drops hot red pepper sauce
toothpicks
salt and pepper to taste

Directions

Place the rice and 2/3 cup water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, until tender. Mix the textured vegetable protein and 3/4 cup boiling water in a medium bowl. Soak 15 minutes, until rehydrated. Mix in the cooked rice.

Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the tomato soup and 10 3/4 fluid ounces (1 soup can) water.

Place the cabbage in a pot with enough water to cover. Bring to a boil, and cook 15 minutes, until leaves are easily removed. Drain, cool, and separate leaves.

Heat the oil in a skillet over medium heat. Stir in the onion, carrot, red bell pepper, and garlic. Cook until tender. Mix in wine, and continue cooking until almost all liquid has evaporated. Stir in rice and textured vegetable protein, reserved juice from the tomatoes, egg, and peas. Season with cayenne pepper, onion powder, garlic powder, basil, and hot pepper sauce. Cook and stir until heated through.

On 1 cabbage leaf, place about 2 tablespoons skillet mixture and 1 tomato. Roll tightly, and seal with a toothpick. Repeat with remaining filling. Arrange in a casserole dish. Pour the soup and water over cabbage rolls. Season with salt and pepper.

Cover, and bake 35 minu

Ingredients

1 (6 ounce) package fresh baby spinach
1/2 cup chopped pecans, toasted
1/2 cup dried cranberries
1/3 cup olive or vegetable oil
3 tablespoons sugar
2 tablespoons red wine or balsamic vinegar
1 tablespoon sour cream
1/2 teaspoon Dijon mustard

Directions

In a bowl, combine the spinach, pecans and cranberries. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat; serve immediately.