Dr. Phil's Sample Dinner

• Turkey Breast (the size of your palm)
• Stewed tomatoes
• Steamed summer squash
• Brown rice

Beef Stroganoff

• 2 tablespoons chopped parsley
• 2 large onions, chopped
• 1 lb. mushroom caps, sliced
• 2 lbs. sirloin, cut into strips
• 1 1/2 tablespoons powdered mustard
• 1/2 cup sour cream
• 3 tablespoons unsweetened ketchup
• 3 tablespoons oil
• freshly ground white pepper and salt to taste

1. Combine mustard powder, ketchup and enough hot water to form thick paste. Saute onions and mushrooms in 2 tablespoons of oil until golden and soft. Remove with slotted spoon to preheated Dutch oven.
2. Add remaining oil to skillet and saute meat strips in batches (quickly, like in stir-frying). Transfer meat to Dutch oven.
3. Put mustard paste and sour cream in skillet with any remaining juices. Stir gently until all ingredients are smoothly mixed.
4. Pour over meat and oinions and mix well. Gently simmer until hot. Sprinkle with parsley, salt,and freshly ground white pepper and serve immediately.

Lamb Skewers by Suzanne Sommers

• 3 pounds lamb loin
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 tablespoons kosher salt
• 1/3 cup olive oil
• 3 tablespoons minced garlic

1. Preheat grill to high heat
2. Cut lamb into 1 to 2 inch bite sized strips. Toss with the remaining ingredients and marinate for 3 to 4 hours or overnight. Place the lamb on skewers(1 piece per skewer) then grill or broil for 2 to 3 minutes, turning frequently.

Baby Greens with Champagne Vinagrette

• 1 pound mixed baby greens, washed
• 1/3 cup pomegranate seeds
• 2 tablespoons Champagne vinegar
• 1 teaspoon finely chopped fresh basil leaves
• salt and freshly ground black pepper
• 5 tablespoons extra-virgin olive oil

1. For Dressing: mix vinegar, basil and salt and pepper to taste. Add olive oil in a slow stream constantly whisking until the oil is emulsified.
2. Toss the washed greens with the vinaigrette. Garnish with a sprinkle of the pomegranate seeds.