Obesity’s Answer

from Beth Doan in the CELL Angels in Dallas

4 salmon fillets, 5 oz each
3 tbsp olive oil
salt to taste
freshly ground black pepper to taste
3 tomatoes, chopped or 1 14 oz. can chopped tomatoes, drained
2 tbsp chopped onion greens
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried thyme

1. Preheat oven to 400 degrees.
2. Coat salmon with a small amount of the olive oil.  Sprinkle salmon with salt and pepper.
3. In a medium bowl, combine tomatoes, green onions, 2 tbsp of olive oil, lemon juice, oregano, thyme, salt and pepper in medium bowl to blend.
4. Place each salmon fillet, oiled side down onto a sheet of foil large enough to enclose the whole piece. Spoon the tomato mixture over the salmon pieces.  Fold the sides of the foil over each fish and tomato mixture, sealing the package completely.
5. Place the foil packet on a large baking sheet. Bake until the salmon is cooked just through, about 25 min.

This recipe was taste tested at the CELL Angels supprt group meeting, and was well liked by everyone.

*gluten-free

Makes 4 average or 3 huge servings

1 pound large frozen shrimp
2 tbsp safflower or sunflower oil
2 cloves garlic, minced
1/4 cup water
1-14 oz can diced tomatoes
1 6 oz can tomato paste
1/3 cup white wine
1 large red bell pepper, diced
1 cucumber-sized zucchini, diced
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tbsp fresh thyme, chopped
dash black pepper

1.  Place shrimp in a bowl of warm water.  Set aside to let them defrost.  Drain and replace the water once.
2.  Heat oil in a medium saucepan on high.  Add garlic.  Stir-fry for a few minutes until garlic is soft and slightly brown.
3.  Poar water, diced tomatoes and white wine into a saucepan.  Spoon in tomato paste.  Heat, stirring frequently, until it starts to boil.
4.  Add in remaining ingredients except for the shrimp.  Bring to a boil again, then cover and simmer on medium low for about 30 to 40 minutes.  Stir the sauce occassionally.  The sauce is done when the zucchini and peppers are soft.
5.  Drain defrosted shrimp.  Add shrimp to tomato sauce.  Heat, stirring constantly, for about two minutes or until shrimp are thoroughly heated.  (Shrimp are fully cooked.  Overcooking them makes them tough and rubbery!)

Spoon lots of the thick sauce over a SMALL serving of brown rice or whole wheat pasta.  Remember, the grains are limited on the CELL Program.  How about a large orange and spinach salad on the side?  Steamed asparagus goes well with the meal too! 

This is the sauce I made for the proud parents of our new grandson the evening they all came home from the hospital.  It was wonderful!!

*gluten-free