Seven Dinner

Baked Halibut Cheese Breaded:

Prep. time: 10 minutes / Cook time: 15 minutes / Serves6
2 lb. Halibut (about 6 fillets
1 tbsp. Butter
3 tbsp. Grated parmesan cheese
1 tbsp. Bread crumbs
2 tsp. Garlic powder
1 tbsp. Dried parsley
Salt and pepper, to taste

  1. Preheat the oven to 400 °F degrees. Mix all ingredients
    thoroughly in a bowl, except the plate.
  2. Dry the fish fillets with a paper towel and place each piece
    on a greased buttered parchment tray.
  3. Spread the cheese mixture into pieces of fish so that it
    covers its top.
  4. Bake the fish for 10-12 minutes (turn the baking tray at
    least once).
  5. Increase heat for 2–3 minutes until the top is golden brown.
    Check readiness with a fork.
    Calories: 330. Fat: 30 g. Protein: 13 g. Carbs: 2

Tandoori Chicken Legs :

Prep. time: 10 minutes / Cook time: 25 minutes / Serves2
2 Whole chicken legs
4 fl. oz. Fatty Greek yogurt
2 tbsp. Olive oil
½ tsp. Cumin
½ tsp. Turmeric
½ tsp. Coriander
1/4 tsp. Cardamom
½ tsp. Cayenne pepper
1 tsp. Paprika
Pinch of Nutmeg
1 Minced garlic clove
½ tsp. Fresh ginger
2 tbsp. Lime juice
Salt and pepper, to taste

  1. Heat olive oil in a small frying pan over medium heat. Add
    cumin, turmeric, coriander, cardamom, cayenne pepper,
    paprika and a pinch of nutmeg. Heat the spices, then remove
    from heat and cool.
  2. Mix in a bowl yogurt with spiced oil, lime juice, ginger,
    chopped garlic, salt and pepper.
  3. Make 3-4 deep cuts on each leg and pour spicy yogurt into
    them. Cover and refrigerate for 6 hours.
  4. Lubricate the rack for frying olive oil and place on a baking
    sheet. Put the chicken on the rack and fry for 5 minutes on
    each side.
  5. Set the oven to 360 °F degrees and continue cooking for 25
  6. Serve with cauliflower rice.
    Calories: 372. Fat: 28 g. Protein: 30 g. Carbs: 2

Baked Eggplant with Cheese :

Prep. time: 15 minutes / Cook time: 60 minutes / Serves4

1 Large eggplant, sliced
1 Big egg
½ cup Parmesan cheese, grated
¼ cup Pork dough
½ tbsp. Italian seasoning
1 cup low-sugar tomato sauce
½ cup Mozzarella, shredded
4 tbsp. Butter

  1. Preheat oven to 400 °F degrees. Put the sliced eggplant on
    a baking sheet lined with a paper towel and sprinkle with salt
    on both sides. Let stand for at least 30 minutes so that all the
    water comes out of the eggplant.
  2. Mix the chopped pork cracklings, parmesan cheese and
    Italian seasoning in a shallow dish. Set aside.
  3. In a separate small plate, beat an egg.
  4. Melt the butter and grease the baking dish with it.
  5. Dip each piece of eggplant in a beaten egg, and then in a
    mixture of parmesan and cracklings, covering each side with
  6. Place the eggplants in a baking dish and bake for 20
    minutes. Turn the eggplant slices over and bake for another
    20 minutes or until golden brown.
  7. Top with tomato sauce and sprinkle with chopped
  8. Return the mold to the oven for another 5 minutes, or until
    the cheese has melted.
    Calories: 376. Fat: 28 g. Protein: 19 g. Carbs: 7

Shrimp and Zucchini with Alfredo Sauce:

Prep. time: 5 minutes / Cook time: 15 minutes / Serves6

8 oz. Shrimp, peeled
2 tbsp. Butter
½ tsp Minced garlic
1 tbsp. Fresh lemon juice
2 Zucchini
2 oz. Heavy cream
3 oz. Parmesan cheese
Salt and pepper to taste

  1. Use the scoop to make zucchini noodles.
  2. Heat the butter in a frying pan, add the chopped garlic, red
    pepper and fry for 1 minute, stirring constantly.
  3. Add shrimp and simmer for about 3 minutes. Add salt and
    pepper, remove from pan and set aside.
  4. In the same pan (with shrimp juice), add heavy cream,
    lemon juice, parmesan, and cook for 2 minutes.
  5. Add the noodles from zucchini and cook another 2 minutes,
    stirring occasionally.
  6. Put the shrimp back in the pan and mix well.
  7. If necessary, add salt and pepper, garnish with parmesan
    and chopped parsley (optional) and serve immediately.
    Calories: 404. Fat: 28 g. Protein: 32 g. Carbs: 5

Chicken Breasts in a Garlic-Cream Sauce :

Prep. time: 10 minutes / Cook time: 25 minutes / Serves 4
For chicken:
2 Chicken breasts
1 tbsp. Lemon juice
1/4 tsp. Chili powder
1 tsp. Fresh grated ginger
1 Minced garlic
½ tsp. Coriander powder
½ tsp. Turmeric
1 oz. Butter
For the sauce:
4 oz. Heavy cream
3 tbsp. Crushed tomatoes
4 fl. oz. Chicken broth
1 Onion, diced
1 Garlic clove, minced
1/4 tsp. Chili powder
1 tsp. Fresh grated ginger
1/4 tsp. Cinnamon

  1. Cut the chicken breasts into small pieces, then mix them in
    a bowl with lemon juice, chili powder, grated ginger, chopped
    garlic, coriander powder, turmeric, salt and pepper.
  2. Heat 2 tablespoons of butter in a frying pan over medium
    heat, then add the onions and garlic, and simmer for 2
    minutes or until fragrant.
  3. Add chicken pieces and cook for 4-5 minutes. When the
    chicken is white, add heavy cream, chicken broth, chopped
    tomatoes, seasonings and mix well. Bring to a boil, then
    reduce the heat to minimum, cover and simmer for 6-7
  4. If you like sauce thicker – remove the lid and simmer it to
    the desired consistency.
  5. Serve with steamed broccoli or any other low-carb product
    to your taste.
    Calories: 319. Fat: 21 g. Protein: 27 g. Carbs: 3.9