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From the Soup KettleVegetarian Vegetable Soup, rich with Carrots, Potatoes, Celery and Peas with just the right amount
of Salt & MSG Free Garden Seasoning. Creamy Potato & Leek Soup seasoned with Salt & MSG Free All-Purpose Herb Seasoning
and thickened not with Butter or Cream but our secret (Mashed Potatoes)!Beef Barley Soup loaded with chunks of Lean Beef, Vegetables and hearty Barley seasoned
with Salt & MSG Free Garlic & Herb Seasoning
Chicken & Fruit Salad with Orange VinaigretteCrisp Salad Greens are topped with Crisp Apples & Pears, Dried Cranberries, Toasted Almonds and Red Onions. Topped with Salmon Rub Seasoned Grilled Chicken and our Fat-Free Orange Vinaigrette with Garden Seasoning
Grilled Salmon SandwichEnjoy Grilled Salmon aptly seasoned with Culinary Secret’s Salmon Rub, served on a Whole Grain Roll with
Tomatoes, Onion and an All-Purpose Herb Seasoned Cucumber Sauce. Accompanied by your choice of Fresh Made Sweet Potato Chips with Sea Salt,
Salt & MSG Free Lemon Pepper Stir-fried Green Beans or Cinnamon Glazed Fresh Fruit Cup
Roast Lemon Pepper ChickenFeast on a quarter of Chicken slow roasted with Salt Free Lemon Pepper. Served with Sea Salt & Chive Skin-on
Mashed Potatoes or Brown Rice and Edame Rice Pilaf with Garden Seasoning and today’s Steamed Fresh Vegetable with All-Purpose Herb Seasoning
Mexican Black Bean & Chicken LasagnaWhole Wheat Noodles are layered with a zesty Garlic & Herb seasoned Sauce with White Meat Chicken,
Black Beans, Tomatoes and reduced fat Mozzarella Cheese. Served with our House Salad with an All-Purpose Herb Balsamic Vinaigrette and Garlic & Herb Breadstick
Lemon Pepper Shrimp and Asparagus PastaStill crisp Asparagus, Mushrooms and Pea Pods are stir-fried and tossed in a Light Lemon Pepper Wine Sauce
with Shrimp and Whole Wheat Pasta. Topped with Parmesan Garlic & Herb Panko Bread Crumbs
Petite Tender SteakA 6-ounce portion of Petite Tender Steak is first marinated with Garlic & Herb Seasoning and then grilled to
your liking. Served with Sea Salt Roasted Potatoes and a Garden Seasoned Red Wine Pan Sauce and Steamed Lemon Pepper Broccoli
Healthcare Menu
Order Your Culinary Secrets Spices TodayOrder Your Culinary Secrets Spices Today
Bla
ck b
ean
s,ca
nn
ed,d
rain
ed,r
inse
d 1
lb.,
14 o
z.C
hic
ken
,co
oke
d,ch
op
ped
1
lb.
Dic
ed g
reen
ch
ilies
,can
ned
8
oz.
Mo
nte
rey
jack
ch
eese
,sh
red
ded
1
lb.
Spin
ach
,fre
sh8
oz.
Cul
inar
y Se
cret
s® S
alt &
MSG
Fre
e A
ll-Pu
rpos
e H
erb
Seas
onin
g 1
Tbsp
.,1
tsp
.C
ilan
tro,
fres
h,c
ho
pp
ed
2 Tb
sp.
Vin
aig
rett
e d
ress
ing
As
des
ired
Com
bine
all
ingr
edie
nts
in a
larg
e bo
wl.
Toss
gen
tly.
If de
sire
d,ho
t sau
ce c
an b
e ad
ded
to ta
ste.
Serv
e w
ith
vina
igre
tte
dres
sing
.Gar
nish
wit
h be
ll pe
pper
stri
ps o
rto
mat
o w
edge
s.
CALI
FORN
IA B
LACK
BEA
N SA
LAD
12
ser
vin
gs
CS Healthcare Recipes 10/19/09 9:28 AM Page 1
Ora
ng
e ju
ice
8 oz
.V
ineg
ar,w
hit
e w
ine
2 oz
.Ve
get
able
oil
1 oz
.C
ulin
ary
Secr
ets®
Sal
t & M
SG F
ree
Gar
den
Seas
onin
g1/
4 cu
p
Ch
icke
n b
reas
ts,b
on
eles
s,sk
inle
ss
8 (4
oz.
each
) G
reen
bel
l pep
per
,cu
t in
str
ips
2 ea
ch
Red
bel
l pep
per
,cu
t in
str
ips
2 ea
ch
Com
bine
ora
nge
juic
e,vi
nega
r,oi
l and
Cul
inar
y Se
cret
s®Sa
lt
&
MSG
Fr
ee
Ga
rden
Se
aso
nin
g
in
a
sha
llow
cont
aine
r.A
dd c
hick
en b
reas
ts a
nd p
eppe
r str
ips.
Mar
inat
e,re
frig
erat
ed f
or a
t le
ast
2 h
ours
.Re
mov
ech
icke
n an
d pe
pper
s fr
om m
arin
ade;
disc
ard
mar
inad
e.
Gri
ll ch
icke
n an
d pe
pper
s un
til c
hick
en is
at
leas
t 16
5°F
and
pepp
ers
are
tend
er.
Serv
e at
op a
bed
of r
ice
or s
alad
gree
ns.
CITR
US G
ARDE
N M
ARIN
ADE
8 s
ervi
ng
s
CS Healthcare Recipes 10/19/09 9:28 AM Page 2
Salm
on
fille
ts,6
to
8 o
z.8
each
C
ulin
ary
Sec
rets
®1
to 2
Tb
sp./
po
un
d o
f sal
mo
n
Salm
on
Ru
bA
gav
e n
ecta
r
1/4
cu
p
Gen
erou
sly
rub
Cul
inar
y Se
cret
s Sa
lmon
Rub
ove
r bo
thsi
des
of s
alm
on fi
llets
.
Gri
ll ov
er m
ediu
m h
eat
unti
l ne
arly
don
e,ab
out
8 to
10
min
utes
,tur
ning
onc
e.
Dri
zzle
wit
h a
gave
nec
tar
and
con
tin
ue c
ooki
ng
unti
lsa
lmon
is c
ooke
d th
roug
h an
d in
tern
al t
empe
ratu
re is
at
leas
t 150
°F.
GRIL
LED
SALM
ON W
ITH
AGAV
E GL
AZE
8 s
ervi
ng
s
CS Healthcare Recipes 10/19/09 9:28 AM Page 3
Ch
icke
n b
reas
ts,b
on
eles
s,sk
inle
ss,4
oz.
8 ea
ch
Cul
inar
y Se
cret
s® S
alt &
MSG
Fre
e Le
mon
Pep
per S
easo
ning
2 ts
p.
Pin
eap
ple
juic
e2-
1/3
cup
s
Ho
ney
1/
3 cu
p
Dijo
n m
ust
ard
1/
3 cu
p
Arg
o®
Co
rn S
tarc
h
2 ts
p.
Cul
inar
y Se
cret
s® S
alt &
MSG
Fre
e Le
mon
Pep
per S
easo
ning
1
tsp
.C
ulin
ary
Secr
ets®
Gro
und
Mus
tard
See
d1
tsp
.Ve
get
able
oil
2 ts
p.
Spri
nkle
chi
cken
wit
h 2
teas
poon
s C
ulin
ary
Secr
ets®
Sal
t&
MSG
Fre
e Le
mo
n P
epp
er S
easo
nin
g.C
over
an
dre
frig
erat
e.
Co
mb
ine
pin
eap
ple
ju
ice,
ho
ney
,D
ijon
m
ust
ard
,co
rnst
arch
,1 te
aspo
on C
ulin
ary
Secr
ets®
Sal
t & M
SG F
ree
Lem
on P
eppe
r Se
ason
ing
and
Cul
inar
y Se
cret
s® G
roun
dM
usta
rd S
eed.
Brin
g to
a b
oil u
ntil
slig
htly
thic
kene
d.Se
tas
ide.
Hea
t oi
l in
a la
rge
saut
é pa
n or
gri
ll;co
ok c
hick
en u
ntil
ligh
tly
bro
wn
ed.
Rem
ove
chic
ken
a
nd
p
lace
in
a
stea
mta
ble
pan.
Pour
pin
eapp
le s
auce
ove
r ch
icke
n.Ba
ke a
t 350
°F fo
r 30
min
utes
,or u
ntil
chic
ken
reac
hes
anin
tern
al te
mpe
ratu
re o
f 165
°F.
Nut
riti
on In
form
atio
n pe
r Se
rvin
g:C
alor
ies
233,
prot
ein
24 g
,ca
rboh
ydra
tes
23 g
,fa
t 5
g,sa
tura
ted
fat
1 g,
chol
este
rol 6
3 m
g,so
dium
309
mg
LEM
ON H
ONEY
MUS
TARD
CHIC
KEN
8 S
ervi
ng
s
CS Healthcare Recipes 10/19/09 9:28 AM Page 4
Asp
arag
us,
fres
h3
lbs.
Oliv
e o
il,ex
tra
virg
in3
oz.
Wh
ite
win
e
1-1/
2 oz
.Le
mo
n p
eel,
fres
hly
gra
ted
1 Tb
sp.
Cul
inar
y Se
cret
s W
hole
Thy
me
Leav
es1-
1/4
tsp
.C
ulin
ary
Secr
ets
Gro
und
Mus
tard
See
d1-
1/2
tsp
.C
ulin
ary
Secr
ets
Sea
Salt
1 ts
p.
Cul
inar
y Se
cret
s Re
gula
r Gri
nd B
lack
Pep
per
1/2
tsp
.
Preh
eat o
ven
to 4
25°F
.
Was
h as
para
gus
and
trim
to
rem
ove
woo
dy p
orti
on o
fst
em.
Plac
e on
full
shee
t pan
.
Com
bine
rem
aini
ng in
gred
ient
s in
a s
mal
l bow
l and
whi
skto
com
bine
.D
rizz
le o
ver a
spar
agus
.
Bake
fo
r 5
to
7 m
inu
tes,
stir
rin
g
occ
asi
on
ally
,u
nti
las
para
gus
is c
risp
but
tend
er.
LEM
ONY
ROAS
TED
ASPA
RAGU
S 1
2 S
ervi
ng
s
CS Healthcare Recipes 10/19/09 9:28 AM Page 5
Sala
d g
reen
s 3
lbs.
Ora
ng
es,f
resh
**
8 la
rge
Re
d w
ine
vin
egar
3
oz.
Oliv
e o
il 5
oz.
Cul
inar
y Se
cret
s® S
alt &
MSG
Fre
e G
arlic
and
Her
b Se
ason
ing
1 Tb
sp.
Red
on
ion
,th
inly
slic
ed
1 sm
all
Wal
nu
ts,t
oas
ted
1/2
cup
C
ulin
ary
Secr
ets®
Fre
eze-
Dri
ed C
hive
s1
Tbsp
.C
ulin
ary
Secr
ets®
Reg
ular
Gri
ndB
lack
Pep
per
1/2
tsp
.
**W
hen
in s
easo
n,u
se b
loo
d o
ran
ges
in p
lace
of s
om
eo
f th
e n
avel
ora
ng
es.
Nut
riti
on In
form
atio
n pe
r Se
rvin
g:C
alor
ies
96,p
rote
in 2
g,
carb
ohyd
rate
s 8
g,fib
er 3
g,f
at 7
g,s
atur
ated
fat
1 g,
0 m
gch
oles
tero
l,so
dium
15
mg
Put
sala
d gr
eens
on
larg
e se
rvin
g pl
atte
r.Pe
el o
rang
esan
d cu
t ea
ch o
ne in
to 4
to
5 cr
ossw
ise
slic
es.A
rran
ge o
nsa
lad
gree
ns.C
ombi
ne v
ineg
ar,o
il an
d C
ulin
ary
Secr
ets®
Salt
& M
SG F
ree
Gar
lic &
Her
b Se
ason
ing.
Dri
zzle
ove
ror
ange
s an
d gr
eens
.Tos
s sl
ight
ly.C
over
and
ref
rige
rate
for 3
0 m
inut
es.
Slic
e on
ion
pape
r th
in.A
rran
ge o
nion
s an
d w
alnu
ts o
ver
sala
d at
trac
tivel
y.Sp
rink
le w
ith C
ulin
ary
Secr
ets®
Fre
eze
Dri
ed C
hive
s an
d C
ulin
ary
Secr
ets®
Reg
ular
Gri
nd B
lack
Pepp
er.
ORAN
GE A
ND O
NION
SALA
D2
4 S
ervi
ng
s
CS Healthcare Recipes 10/19/09 9:28 AM Page 6