SOUTHWEST BREAKFAST SCRAMBLE

4 large egg whites

2 large eggs
1/4 tsp freshly ground black pepper
dash of salt, optional
2 (6-inch size) corn tortillas, cut in half and then into strips
1/4 cup chopped fresh baby spinach
2 tbsp shredded reduced-fat cheddar cheese
1/4 cup low-sugar salsa

Whisk the egg whites, eggs, pepper and salt, if using, together in a large bowl. Stir in the tortilla strips, spinach, and cheese.

Heat a large nonstick skillet that is coated with cooking spray over medium to medium-high heat. Cook egg mixture, stirring, until mixture is thickened and dry.

Divide mixture onto 2 serving plates and top with the salsa.

Yield: 2 servings
Per serving: 195 calories, 16 g carbs, 2 g fiber, 17 g protein
Diabetic Exchanges: 2 lean meat, 1 starch

Note: File Photo

PHYLLO TOPPED CHICKEN POT PIES

When you really need some comfort food!

1 head garlic
1 tbsp olive or coconut oil
2 cups sliced fresh mushrooms
2 medium-size carrots, cut into 1/2-inch coins
1 medium-size parsnip, cut into 1/2-inch slices
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
1 tsp dried thyme, crushed
2 cups fat-free or low-fat milk
3 tbsp white whole-wheat flour (or your favorite low-carb substitute)
2 cups cubed cooked chicken breast meat
4 sheets phyllo dough, thawed
Olive oil nonstick cooking spray

Preheat oven to 425 degrees.

Peel the outer layer of skin from the garlic head, leaving cloves intact. Cut off the pointed top (approximately 1/4") leaving the bulb intact but exposing the individual cloves. Place, cut side up, in a custard cup and drizzle with 1/2 teaspoon of the oil. Cover with foil and bake 25 to 30 minutes or until cloves feel soft when pressed. Set aside to cool enough to handle. When you can handle, squeeze out the paste from the individual cloves.

While garlic cools, heat the remaining oil in a large skillet. Add the mushrooms, carrots, parsnip, and onion; cook 10 minutes, stirring occasionally.

Add the broth to the skillet along with the thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil and reduce the heat. Simmer, covered, about 10 minutes until vegetables are tender. Stir in the garlic paste.

In a medium mixing bowl, whisk together the milk and flour until smooth; add to the mushroom mixture and cook, stirring, over medium heat until thickened and bubbly. Stir in the chicken.

Divide the mixture evenly among 4 (12-oz) individual oven-safe dishes; set aside.

Unfold phyllo and remove one sheet at a time to a flat work surface keeping other sheets covered. Lightly coat sheet with nonstick cooking spray, top with another sheet and lightly coat with spray. Repeat with remaining two sheets. Cut the stack in half crosswise and place one stack atop the other stack.

Use a pizza cutter to cut the stack into 16 strips. Place four strips in a woven pattern atop each dish.

Bake at 425 degrees 15 to 20 minutes until bubbly and phyllo is a golden brown. Allow to stand 10 minutes before serving. Sprinkle tops with freshly ground or cracked black pepper, if desired.

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QUICK CHICKEN SALAD

2 chicken breasts (deli or KFC, etc okay), broken or shredded into small pieces

1 head lettuce, broken
3/4 cup red grapes, halved
Olive oil mayonnaise

Toss the chicken, lettuce, and grapes with just enough mayo to moisten. Serve with a couple of whole grain or low-carb crackers, if desired.

LEMON-LIME SODA GELATIN

2 cups sugar-free lemon-lime soda

2 small pkg (3-oz size) sugar-free lime-flavored gelatin
6-oz low-fat cream cheese, softened
2 cups chilled sugar-free lemon-lime soda
1 carton (12-oz) sugar-free frozen whipped topping, thawed

Microwave the 2 cups soda on high until hot (1 to 2 minutes).

Place the hot soda and the gelatin powder in a blender; cover and process until the gelatin is completely dissolved. Add the cream cheese and process to blend.

Transfer the mixture to a large bowl and stir in the chilled soda. Whisk in the whipped topping.

Pour mixture into a 3-quart bowl and refrigerate, covered, 4 hours or until firm.

Note: File Photo

EASY PINEAPPLE DESSERT

Today I had a "sweet" tooth and decided I needed to do something about it. It has been a couple of busy weeks and the cupboards aren't exactly loaded with "sugar-free" goodies. I found the following ingredients and made me a dessert. It is pretty good.

Note: I always use real butter but was out today and found this stick of margarine. My recommendation is real butter (always better for you than margarine). If you don't want to use that much butter, use half butter and half coconut oil.

1 box sugar-free yellow cake mix (2 layer size)

1 can pineapple* in juice (no syrup)

1 stick butter (see note above)

Preheat oven to 350 degrees.

Lightly butter a 9" X 13" baking pan.

Spread the pineapple with juice over the bottom of the pan.

Sprinkle the dry cake mix over the pineapple, evening out to equally cover the pineapple.

Melt the butter and drizzle overall.

Bake at 350 degrees 35-40 minutes or until lightly browned.

Serve topped with whipped cream, if desired.

Note: This is a dessert not a cake. You cannot 'frost' this dessert.

*I just happened to have chunked pineapple on hand. It worked out fine but next time just to see the difference I will try crushed pineapple. I will also sprinkle with some chopped pecans next time. I didn't think about them today.

No, a serving of this did not raise my blood sugar. I ate the square pictured above, shared with family and had another square like this the next day.

BLUEBERRY SKILLET COBBLER

4 cups fresh or frozen blueberries

1/2 cup Splenda Granulated
1/2 cup water
1 tsp lemon zest
1 tbsp lemon juice

Biscuit Dough*
1 cup white whole-wheat flour
2 tbsp Splenda Granulated
2 tsp baking powder
1/2 tsp salt
1 tbsp butter
1/2 cup low-fat milk

Sugar-free vanilla ice cream, for serving, optional

Preheat oven to 400 degrees.

In a 10-inch ovenproof skillet, combine berries, Splenda, water, zest and juice; bring to a boil. Reduce the heat and simmer, uncovered, for around 10 minutes until slightly thickened; stir occasionally.

To make biscuits while berries cook, whisk the flour, Splenda, baking powder and salt together in a small bowl. Cut in the butter until mixture is like coarse crumbs; stir in the mix just until moistened.

Drop discuit dough into six portions atop the simmering berry mixture. Place in the preheated oven and bake, uncovered, 17 to 20 minutes or until the biscuits are golden brown.

Serve while warm and top with some of the ice cream, if desired.

Yield: 6 servings

Note: This is a dessert, only one serving, please!

*I use white whole wheat flour as it is a whole grain which I need. If you prefer, there is an almond biscuit recipe on this site you could use.

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CHOCOLATE CHOCOLATE CHIP COOKIES

1/2 cup firmly packed Splenda Brown Sugar Blend

1/2 cup Splenda granulated
1/2 cup butter
1/2 cup coconut oil
1 tsp vanilla extract
1 large egg
1 1/4 cup white whole-wheat flour

1/2 cup garbanzo bean flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/4 to 1/2 tsp salt
1 cup sugar-free chocolate chips
1/2 cup chopped pecans or almonds, optional but highly recommended as nuts are good for diabetics

Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, cream both Splendas, butter and coconut oil until light and fluffy. Blend the vanilla extract and the egg into the mixture.

Blend the flours, cocoa, baking soda and salt into the butter mixture. Stir in the chocolate chips and nuts.

Drop the dough by teaspoonfuls onto the prepared baking sheets and bake at 375 degrees for 7 to 11 minutes or until set.

Remove from oven and cool in pan for 1 minute then remove to wire racks to cool completely.

Yield: Approximately 4 dozen cookies.

PERSONAL NOTE: I recommend diabetics eat no more than 1 large or two small cookies a day. The key to a diabetic' enjoying "sweets" is to eat them in moderation. If you can't do that, perhaps you should skip them altogether.

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BAKED SQUASH CASSEROLE

2 1/2 lbs medium-size yellow squash

1 egg, beaten
1/2 cup whole-wheat bread crumbs + additional for topping
4 tbsp butter
1 tbsp Splenda granulated
1 tbsp chopped onion
dash of freshly ground black pepper

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray or grease lightly; set aside.

Cut tips off the squash and cut each into 4 pieces. Place in a large saucepan and cover with boiling water; cook until tender. Drain in a colander and mash in a mixing bowl. Add the egg, 1/2 cup bread crumbs, butter, Splenda, onion and pepper; combine well.

Transfer mixture to the prepared casserole dish and cover top lightly with bread crumbs. Bake at 350 degrees for 20 to 25 minutes until lightly browned.

NOTE: This is a side dish that should be served with a protein item.

Note: File Photo

ROASTED DILL GREEN BEAN SALAD

2 lbs fresh green beans, trimmed and broken, if desired

3 tbsp olive or coconut oil, divided
1/2 tsp salt, divided
2 tbsp white wine vinegar
2 tsp dill weed
1 1/2 tsp Dijon mustard
1 1/2 tsp Splenda Granulated
1/4 tsp freshly ground black pepper

Preheat oven to 400 degrees.

In a large mixing bowl, toss the beans with half the salt and 1 tablespoon of the oil. Divide the mixture evenly in two 15" x 10" x 1" baking pans and spread out on pans. Roast 30-35 minutes until tender and lightly browned, stirring occasionally.

In a small bowl, whisk the vinegar, dill, mustard, Splenda and pepper along with the remaining salt and oil until well blended.

Transfer beans to a large serving bowl and toss with the vinegar mixture to coat.

Yield: 6 servings
Per serving: 108 calories, 7 g (1 g sat) fat, 11 g carbs, 5 g fiber, 3 g protein
Diabetic Exchanges: 1 1/2 fat, 1 vegetable

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WALDORF CHICKEN SALAD

4 to 5 cooked chicken breasts, diced

1 cup walnuts, toasted
1 pkg (1/2 lb) snow peas blanced for 1 minute then cooled
1/2 cup light mayonnaise (I only use olive oil mayo)
1/2 cup plain low-fat, low-sugar yogurt (Greek yogurt is better for diabetics)
3 tbsp Dijon mustard
3 tbsp white-wine vinegar
1 tsp salt, optional
1/2 tsp freshly ground black pepper
2 small Granny Smith (or other tart) apples, chopped
lemon juice for tossing apples
5 stalks celery, chopped

Toss the chopped apples with the lemon juice to avoid discoloration. Drain any excess juice.

Combine all ingredients in a large bowl and toss to mix well.

Refrigerate until serving time and refrigerate any leftovers.

Note: This is a file photo as I did not take a picture of this salad.

HAWAIIAN LUAU CAKE

Note: This recipe is fine for most diabetics but remember only 1 serving a day! The key to enjoying desserts is to eat them in small quantities. My aunt gave me this recipe years ago. After being diagnosed as diabetic I redid the recipe to make it diabetic-friendly. This cake will work for most diabetics as a special occasion cake. It is also a good dessert to take when asked to bring a dish. I suggest always taking a dessert so you know there is one you can have with everyone else. And remember it is a dessert. One small slice per occasion or day.

1 box sugar-free yellow cake mix
1/2 cup coconut oil (or olive oil)
1 can (16-oz) mandarin oranges, drained (reserve some juice)
4 large eggs
1 tub (16-oz) frozen whipped topping, thawed (use sugar free or 1 g sugar per serving)
1 can (16-oz) crushed pineapple in its own juice, drained
1 large box instant sugar-free vanilla pudding mix

Preheat oven to 350 degrees.
Grease and flour 2 8" or 9" round cake pans; set aside.

In a mixing bowl, mix the cake mix, oil, oranges, and eggs together until well blended. Pour batter evenly into the two prepared pans.

Bake cakes at 350 degrees for 25 minutes or until a wooden toothpick inserted in centers comes out clean. Remove pans to a wire rack and cool cakes in pan for 5 to 10 minutes. Remove from pans and cool completely on the wire rack.

Mix the whipped topping, pineapple, and pudding mix together until well blended. Add a little of the reserved pineapple juice if needed to get to spreading consistency.

Place 1 cake layer on a cake plate and spread top with the whipped topping mixture. Top with the second layer then spread the remaining topping mixture over the top and sides of the cake.

Keep cake refrigerated until serving time and refrigerate leftovers.

Note: This picture is a file photo.

LINGUINE WITH CLAM SAUCE

2 cans (6.5-oz each) minced clams, undrained

1/2 cup sugar-free or low-sugar Italian salad dressing
1 large tomato, chopped
1/2 cup sliced pitted ripe olives
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
freshly ground black pepper, optional
8-oz whoe-wheat linguine  (or your favorite low-carb substitute), cooked according to package directions and drained

In a large skillet, bring the clams and salad dressing to a boil; boil 1 minute. Remove skillet from heat.

Stir the tomato, olives, Parmesan, parsley and pepper, if using, into the skillet.

Toss the hot linguine with the clam sauce until coated.

Yield:4 servings

MINT TOPPED BROWNIES

2 tbsp butter (not margarine)

1 oz unsweetened chocolate
1/2 cup white whole-wheat flour
1/3 cup unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup low-fat buttermilk
1 cup Splenda granulated
1 large egg
3/4 tsp vanilla extract
1/4 tsp peppermint extract

Topping:
2/3 cup thawed sugar-free frozen whipped topping
2 drops peppermint extract
2 drops green food coloring, optional

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with foil, leaving foil hanging over sides. Spray with nonstick cooking spray; set aside.

In a glass bowl, microwave the butter and chocolate on high until melted. Set microwave at 10-second intervals, stir and do another 10 seconds until mixture is smooth.

In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.

With an electric mixer on low speed, beat the buttermilk, Splenda, egg, and both extracts until combined; beat in the flour mixture then the chocolate mixture.

Pour batter into the prepared pan and bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into center comes out clean. Do not  brownies. Cool in pan on a wire rack for 10 minutes then using the foil as handles, lift brownie from the pan to the rack. Allow to cool completely.

Cut brownies into 25 small squares.

In a small bowl stir the peppermint extract into the whipped topping. Add food coloring, if desired. Place a small dab atop each brownie before serving.

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TURKEY-SPINACH MEATBALLS

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

1 large egg, beaten
1 cup soft whole-grain bread crumbs
2 tbsp grated onion
1 tsp seasoned salt
1 lb lean ground turkey (no skin)
Nonstick cooking spray

Preheat oven to 400 degrees.
Lightly spray a 15 x 10 x 1-inch baking pan with cooking spray; set aside.

In a large mixing bowl, combine the spinach, egg, bread crumbs, onion, and salt until blended. Add turkey to mixture and mix together well.

Shape the turkey mixture into 2-inch diameter balls and place in the prepared baking pan.

Bake at 400 degrees for 20 minutes or until they are no longer pink in the center. Remove from oven, remove from pan with a slotted spoon and drain on paper towels.

Yield: 4 servings

Note: File Photo

VEGGIE CHOW CHOW

2 cups frozen cauliflower, thawed and cut into small pieces

2 cups frozen sliced carrots, thawed
2 cups frozen cut green beans, thawed
2 cups frozen cut yellow wax beans, thawed
1 (15-ounce) can red kidney beans, rinsed and drained
1 large onion, coarsely chopped
1/2 red bell pepper, cut into 1/2-inch pieces
2 cups water
1 cup white vinegar
2 1/2 cups Splenda Granulated 
1/2 teaspoon celery seed
1/4 teaspoon turmeric
1/2 teaspoon salt

In a large heat-proof bowl, combine all vegetables; set aside.

In a medium saucepan, bring water, vinegar, Splenda, celery seed, turmeric, and salt to a boil over high heat; stir occasionally. Pour over vegetables; mix gently.
 
After chow chow cools, cover and refrigerate until ready to serve.

Note: File Photo

CRUNCHY TOSSED SALAD

6 cups torn salad greens

2 green onions, chopped
1 cup chow mein noodles
1/2 cup cashews or almonds
6 slices bacon, fried crisp, drained and crumbled
2 tbsp sesame seeds
Your choice of sugar-free or low-sugar salad dressing

Combine the first 6 ingredients in a large salad bowl. Toss dressing over salad and serve.

Yield: 4 to 6 servings.

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PECAN CHICKEN

1/3 cup finely chopped pecans

1/3 cup dry bread crumbs
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp salt
4 boneless skinless chicken breast halves
3 tbsp Dijon mustard

Sauce:
1/4 cup sugar-free maple syrup
1 tbsp Dijon mustard

Preheat oven to 375 degrees.
Spray a 9 x 13-inch baking dish with nonstick cooking spray; set aside.

In a shallow bowl or pie pan, combine the pecans, bread crumbs, and spices.

Coat chicken pieces with mustard then in the pecan mixture. Place in the prepared baking pan and bake, uncovered, 30-35 minutes or until the juices run clear and chicken is cooked through.

While chicken bakes, combine the sauce ingredients in a small bowl to serve along side the chicken.

Note: File Photo

PEPPER STEAK IN THE SLOW COOKER

I am a big fan of my slow cookers. Here is a favorite recipe:

2 lbs sirloin steak, cut into 1 1/2 to 2-inch strips
2 garlic cloves, minced
3 tbsp coconut oil
1 cube beef bouillon cube
1/4 cup hot water
2 1/2 tsp cornstarch
1 small yellow onion, cut into strips
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 can (14.5-oz) stewed tomatoes, do not drain
3 tbsp lite soy sauce
1 tsp Splenda granulated
1 tsp salt

Heat coconut oil in large skillet; add the steak strips and garlic. Cook meat/garlic until browned and transfer to the slow cooker.

Dissolve the bouillon cube in the hot water. When bouillon is completely dissolved, stir in the cornstarch until smooth. Pour over the steak in the slow cooker.

Stir the remaining ingredients into the cooker; place lid on cooker.

Cook on high 3 to 4 hours or on low 6 to 8 hours or until meat is tender.

Yield: 6 servings

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EASY SHORT RIBS

1 tbsp coconut or olive oil

3 pounds beef short ribs
1 small onion, chopped
1 garlic clove, minced
1 (6-ounce) can tomato paste
1 cup low-sugar ketchup
1/2 cup packed Splenda Brown Sugar Blend
1/2 cup white vinegar
1/2 cup water
2 tablespoons yellow mustard
2 teaspoons salt

Heat the oil in a Dutch oven over medium-high heat. Add the ribs and brown on all sides. Reduce heat to low, cover, and cook 1 hour; drain.

In a medium mixing bowl, combine  the remaining ingredients; mix well and pour over ribs.

Cover and cook 1-1/2 hours, or until beef is tender, stirring occasionally.

Note: File Photo

SPICY CAJUN SALSA BURGERS

1/2 tsp freshly ground black pepper

1/2 tsp crushed red pepper flakes
1/2 tsp garlic powder
1 tsp Creole seasoning
1/2 cup your favorite low-sugar or sugar-free salsa
1 lb lean ground beef or turkey

4 whole-grain sandwich thins or your favorite low carb bread

Combine the spices, Creole seasoning and salsa in a large bowl. Crumble and add ground beef; mix together lightly but thoroughly. Shape mixture into 4 equal-size patties.

Grill the burgers, covered, over medium heat or may be broiled 4-inch from heat for approximately 5 minutes per side (or until desired doneness). Note: To be considered healthy burgers should reach a temperature of at least 160 degrees on a meat thermometer.

Serve on the sandwich thins or kaiser rolls. Personal note: The sandwich thins are better for you, however, the following nutritional information is based on the kaiser rolls and it does fall within diabetic carb/protein ratios.

Yield: 4 burgers
Per burger: 418 calories, 18 g fat (6 g sat), 86 mg cholesterol, 672 mg sodium, 33 g carbs, 1 g fiber, 30 g protein 
Note: The carbs and protein are almost equal, way above the diabetic requirement. The above numbers include the roll which greatly lowers the actual carb count when you omit the roll.

file photo - diabetics should not have the roll

GRILLED RIBEYE PORK CHOPS WITH HOMEMADE BBQ SAUCE

4 pork chops (approximately 1-inch thick

salt to taste
freshly ground black pepper to taste
olive or canola oil for brushing

Preheat grill to medium-high and brush with the oil.

Season pork chops with the salt and pepper; place on grill. Grill chops 8 to 10 minutes (or until done to your liking - internal temperature at least 145 degrees), turning once during grilling. Remove from the grill to a platter and tent the platter with foil; allow to rest for 3 minutes.

BBQ SAUCE:
1 tsp olive oil
1/2 yellow onion, chopped
1/4 cup ketchup
2 tsp Splenda brown sugar blend
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
1/4 tsp cayenne pepper

Heat the oil in a saucepan over medium heat. Add the onion and saute until softened. Add the remaining ingredients and bring to a boil. Lower heat and simmer 15 minutes; remove from heat.

Once the sauce is cooled, puree in a blender or food processor.

To serve, place sauce over the pork chops.

Yield: 4 servings.

Source: My Diabetic Version of a National Pork Board's Recipe.

WHAT WE EAT AFFECTS BODY CHEMISTRY

‎"Everything you eat and drink changes the chemistry of your blood. Our cell membranes are lined with fats that are comprised primarily of those we've eaten in the last 90 days." Keith I Block, MD, Medical Director of the Block Center for Integrative Cancer Treatment and Director of Integrative Medical Education at University of Illinois College of Medicine. Did you note he says "in the last 90 days"? You cannot change your body overnight. You do it steadily over time!

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TURKEY LETTUCE WRAPS

2 pkg (17.6-oz each) turkey breast cutlets, cut into 1-inch strips

1 tbsp + 1 tsp olive or coconut oil
1 tsp garlic salt
1/4 tsp freshly ground black pepper
1 tbsp fresh chopped cilantro
1 cup salsa verde
12 romaine lettuce leaves

Combine the turkey strips, oil, garlic salt and pepper in a large bowl; toss to coat the turkey.

Heat a large skillet over medium-high heat and add the turkey mixture (in batches, if necessary). Cook, stirring for 3 to 4 minutes or until the meat is cooked through and no longer pink in the center.

If cooking in batches, return all turkey to the pan and stir in the salsa verde; heat through.

To serve, place turkey mixture into lettuce leaves and sprinkle with cilantro. The lettuce leaves will work as a taco shell would.

Yield: 6 servings of 2 each
Per serving: 229 calories, 4 g (1 sat) fat, 3 g carbs, 42 g protein

Note: This is my diabetic version of an old TOH recipe. The picture is also from TOH.

SWEET AND SPICY MIXED NUTS

As diabetics we know nuts are good for us and sometimes we want something more than just 'plain nuts'! Here is a recipe to make some sweet and spicy nuts to enjoy or even to give as gifts.

3 large egg whites
2 tbsp water
3 cups walnut halves
2 cups pecan halves
1 cup whole unblanched almonds
2 cups Splenda granulated
2 tbsp ground cinnamon
2 tsp ground ginger
2 tsp grated orange peel
1 tsp salt, optional
1 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground cloves

Beat the egg whites and water in a mixing bowl until frothy. Add all the nuts and gently stir to coat.

Combine the Splenda, spices, salt (if using) and orange peel, stirring to mix together well. Add mixture to the nuts and stir gently to coat.

Spread mixture onto the two prepared pans and bake, uncovered, for 20-25 minutes until lightly browned at 300 degrees. Stir after 10 minutes of baking.

Allow nuts to cool completely before serving or storing in an airtight container.

Yield: 8 cups

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HEALTHY SAUTEED SPINACH

2 tbsp coconut oil

4 garlic cloves, sliced thin
20-oz fresh spinach
squeeze of lemon juice
dash of salt
1/4 tsp crushed red pepper
1 tbsp finely minced onion

Heat the oil in a large skillet or a Dutch oven; add the garlic and onion, cook 1 to 2 minutes until lightly browned. Add the spinach and toss to coat. Saute just until wilted, about 3 - 5 minutes.

Remove pan from the heat and add the salt, lemon juice and red pepper. Toss to coat; ready to serve.

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