Starters, Salads & Sauces

There’s no way to use a commercial sauce for barbecued meats. They ALL have copious amounts of sugar in them. I know. I checked every bottle in the store, so I set about to come up with a rub and a sugarless barbecue sauce for Plan Z.

You can serve this over baked chicken, or make “fettuccini” alfredo with zucchini noodles.

If you are going totally low carb you can serve this over lettuce. Bib lettuce would look nice.

Everything’s better with bacon. Right? Enjoy this crunch-filled chicken salad. Serve on top of salad or toast one piece of a low-carb bread, butter it and serve open-face.

Serve this on your pancakes instead of syrup. Or if you want some syrup just do a teeny bit; like a capful. And use REAL maple syrup. No diet syrup. A bit of the real stuff is better for you.

You can reheat this to serve or you can serve it room temp or cold. Just depends on the time of year you make it. In the summer it would be great cold.

I love this sauce over the inside out apple pie. YUM.

The design of this dish is for fancy food for a hot day. You can make this much simpler and less expensive by using less expensive seafood and fish options.

Best served over ravioli; especially a pumpkin ravioli or a butternut squash ravioli.

I did a cooked variation of this dish and served it as an entrée. Loved it.

AKA VP Anger's 65th Birthday Dessert. This super-simple, light and dreamy dessert is easy enough for a weeknight treat and fancy enough to serve to a dinner party.

This will make a great side dish at your table; even your holiday table. And think of this as a way to use up leftover turkey.

This sauce can be served on steak, chicken, roast beef or even a full-flavored fish like sea bass or halibut.

As we turn into the last few weeks of summer I'm firing up my grill as much as possible. This meal is easy to prepare, balancing a wonderful protein-packed piece of white meat with a touch of sweet. Rhubarb is that long red stalk with green leaves you see in the supermarket. Though technically a vegetable, rhubarb has a unique sour, fruity taste.

You don’t even have to cook to make this dish! It’s just pick apart a chicken, chop up the veggies and stir the ingredients together. If your teenaged kids like Mexican, let them make this one!

In a hurry for dinner? Feeling like a cold entrée? This whips up really fast and will remind you of summer even though it includes winter fruit.

This dressing is a wonderful addition to Plan Z offered up by dieter Nancy.

This is a recipe that can be multiplied to feed the MASSES. And it can be left on a buffet and served room temperature for a few hours.

This works well with all your favorite veggies, so enjoy!

This recipe is taken from the cookbook New Farm: Savoury Recipes from a Farmhouse Kitchen on the Isle of Bute by Carole Howard.