Recipe Source: Restaurant Copycat Recipes

Ingredients:

2/3 cup mayonnaise
5 egg yolks
2 teaspoons lemon juice
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons black pepper
1/4 teaspoon salt
1/4 teaspoon blackening seasoning
1/4 teaspoon crushed red pepper flakes
1/2 cup crushed, chopped parsley
2 1/2 cups breadcrumbs
2 lbs crabmeat

Directions:

Mix all ingredients together.
Make into 4 oz. patties
Coat with flour and fry in 1 inch of oil until golden brown.

Recipe Source: Joe's Crab Shack Crab Cakes Recipe

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Recipe Source: South Beach Diet Recipes

Ingredients:

1 small red onion, quartered
1/3 cup balsamic vinegar
1/4 cup capers, drained
2 tablespoons chopped fresh oregano
3 cloves garlic, minced
1 1/2 pounds flank steak
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Directions:

Sliver one-quarter of the onion and set aside. Chop the rest of the onion. Mix
it in a bowl with the vinegar, capers, oregano, and garlic. Combine 14 cup of
this mixture with the slivered onions and set aside. Sprinkle both sides of the
steak with the salt and pepper; prick well with a fork. In a large zip-top
food-storage bag, combine the steak with the remaining onion mixture.
Marinate for 1 hour or overnight.

Heat the grill or the broiler, positioning the
oven broiler rack so that the meat on the rack in the pan is 4? from the heat
source. Remove the meat from the marinade, and place on the grill
overdirect heat or on an oven rack set in the broiler pan. Discard the
marinade. Grill or broil for 4 to 5 minutes per side for medium-rare. Let stand
for 5 minutes before slicing.

Place the meat on a platter and pour the reserved onion mixture over the
steak. Makes 6 Servings

Nutritional Information: 176 calories,9 total fat (4 g sat),50 mg cholesterol, 3 g
carbohydrate, 19 g protein, 1 g fiber, 230 mg sodium

Recipe Source: South Beach Diet Marinated Flank Steak

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Recipe Source: Best Chicken Recipes

Ingredients:

1 tablespoon vegetable oil
2 medium onions, cut into medium dice
1 whole chicken (about 4 pounds), breast removed and split; remaining
chicken cut into 2-inch pieces
Salt
1 large carrot, peeled and sliced 1/4-inch thick
1 celery stalk, sliced 1/4-inch thick
1/2 teaspoon dried thyme leaves
2 cups (3 ounces) hearty egg noodles
Ground black pepper
1/4 cup minced fresh parsley leaves

Directions:

Heat oil over medium-high heat in a large soup kettle. Add half of chopped onions and all
chicken pieces (reserve breast). Saute until chicken is no longer pink, 5 to 7 minutes. Reduce
heat to low, cover and simmer until chicken releases its juices, about 20 minutes. Increase
heat to high; add 2 quarts water along with whole chicken breast, 1 teaspoon salt and bay
leaves.

Bring to a simmer, then cover, reduce heat to low and barely simmer until chicken breast is
cooked and broth is rich and flavorful, 20 minutes longer. Remove chicken breast from kettle;
set aside. When cool enough to handle, remove skin from breast, then remove meat from
bones and shred into bite-size pieces; discard skin and bones. Strain broth into a large bowl
and discard any remaining chicken pieces and bones. Skim fat from broth and reserve 2
tablespoons. (Broth and meat can be covered and refrigerated for up to 2 days.) Return soup
kettle to medium-high heat.

Add reserved chicken fat. Add remaining onion, along with carrot and celery, Saute until
softened, about 5 minutes. Add thyme, broth and shredded chicken. Simmer until vegetables
are tender and flavors meld, 10 to 15 minutes. Add noodles and cook until just tender, about
5 minutes. Adjust seasonings, adding salt, if necessary, and pepper, stir in parsley and serve.

Recipe Source: Hearty Chicken Soup Recipe

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Recipe Source: Low Carb Recipes

Ingredients:

1 lb ground chicken breast
2 tsps chili powder
1 cup chopped onions
1/8 tsp black pepper
1/2 cup chopped bell peppers
3 ozs shredded cheddar cheese
3 ozs shredded Monterey Jack cheese
30 ozs canned dark red kidney beans, rinsed
and drained
10 ozs undrained tomatoes and green chilies
8 whole fat-free flour tortillas
1/3 cup water

Directions:

In a skillet, cook chicken, onions, and bell peppers until chicken is no longer pink and
vegetables are tender; drain. Stir in kidney beans, tomatoes and green chilies, water,
chili powder, and black pepper; bring to a boil. Reduce heat; cover and simmer for ten
minutes.
In a small bowl, combine shredded cheeses. In a 5-quart slow cooker, layer about 3/4
cup chicken mixture, one tortilla and some cheese. Repeat layers. Cover and cook on
low for five hours or until heated through.

Makes 10 Servings

Nutritional Info Per Serving: Calories 296; Total Fat 8 g; Cholesterol 44 g;
Carbs 32 g; Sodium 626 mg; Fiber 6 g; WW Points 6

Recipe Source: Low Carb Crockpot Enchilada's

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Recipe Source: Free Slow Cooker Recipes

Ingredients:

2 (15 oz.) cans white beans, rinsed and drained
4 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 whole bone-in chicken breasts (3 lb.)
Salt and pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
1 tablespoon ground cumin

Directions:

Place beans and broth in a slow cooker. Cover and cook on high until beans are
tender, 2 hours.

Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper.
Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn
and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain
all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5
minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir;
add chicken.

Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid
from slow cooker. Puree in a blender; return to slow cooker. Remove chicken,
shred it and return to slow cooker. Serve into individual bowls.

Recipe Source: Slow Cooker Chicken Chili

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Recipe Source: http://restaurant.recipes-network.net/red-lobster-shrimp-scampi.html

Ingredients:

1 cup white wine
1/2 cup unsalted butter, melted
3 tablespoons minced garlic
1 pound shrimp, peeled and deveined
Paprika
Parsley flakes

Directions:

Mix the wine, butter and garlic together and pour over the shrimp. Sprinkle
with paprika and parsley flakes.

Bake in a 350 degree F oven for about 6 to 7 minutes. Be careful not to
overcook the shrimp.

The shrimp is done when it has turned pink.

Free Restaurant Recipes

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This is a great recipe with a cajun flair that the whole family will love.

Recipe Source: http://chicken.recipes-network.net/crockpot_creole_chicken.html

Ingredients:

1 pound boneless chicken thighs, skin removed, cut into 1-inch pieces
1 can (14.5 ounces) tomatoes with juice
1 1/2 cups chicken broth
8 ounces fully cooked smoked sausage, sliced
1/2 to 1 cup diced cooked ham
1 cup chopped onion
1 can (6 ounces) tomato paste
1/4 cup water
1 1/2 teaspoons Creole seasoning
a few dashes of Tabasco sauce or other hot pepper sauce
2 cups instant rice, uncooked
1 cup chopped green bell pepper

Directions:

Combine chicken, tomatoes, broth, sausage, ham, onion, tomato paste, water,
seasoning, and Tabasco sauce in the slow cooker. Cover and cook on LOW for 5
to 6 hours.

Add rice and green pepper to crockpot and cook for 10 minutes longer, or until
rice is tender and most of the liquid is absorbed.

Makes 6 Servings

Free Chicken Recipes

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