Apricot Glazed Asparagus
The apricot gives the Asian inspired sauce a nice sweetness.
1 lb of asparagus, trimmed
2 TBSP apricot preserves (Can use sugar free)
1 TBSP low-sodium soy sauce
1 tsp minced garlic
pinch kosher salt
Mix preserves, soy sauce, garlic & salt together. Pour over asparagus and toss to coat.
Bake at 400F for 10 minutes on a foil-lined cookie sheet sprayed with cooking spray.
Friday, November 27, 2009
Sunday, November 22, 2009
Garlic Shrimp and Pasta
Garlic Shrimp and Pasta
8 oz uncooked whole wheat angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or chicken broth
1/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter
Directions
1. In a 5-quart saucepan or Dutch oven, cook pasta as directed on the
package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.
8 oz uncooked whole wheat angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or chicken broth
1/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter
Directions
1. In a 5-quart saucepan or Dutch oven, cook pasta as directed on the
package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
2. While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.
Poblano Chipotle Butternut Squash soup
Poblano Chipotle Butternut Squash soup
2 cups butternut squash, peeled and diced (I pierce and micro for 6 mins to make it easier to remove the peel)
1 med carrot, finely chopped
2 green onion, sliced
1/2 cup chopped red pepper
1/2 chopped roasted poblano
2 garlic cloves, minced
1 1/2 Tbsp. Mrs. Dash® Southwest Chipotle Seasoning Blend, divided
1 tsp. olive oil
2 cups no-salt-added vegetable stock, divided (or any low-sodium broth)
1 can (14 1/2oz) diced tomatoes, undrained
3oz lowfat cream cheese
3 cups cooked black beans
1 1/2 cups corn
2 cups fresh baby spinach or other favorite dark green
Directions:
In a large saucepan, saute the squash, carrot, red pepper, onion, garlic and 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning
Blend in oil for 5 minutes over medium heat.
Add 1 1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool
slightly.
Transfer mixture to a blender; add the tomatoes, cream cheese 2 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning Blend and
remaining broth. Cover and process for 1 - 2 minutes or until smooth.
Return to pan; stir in beans, corn, spinach & poblano. Cook and stir until spinach is wilted and soup is heated through.
Modified from the Mrs. Dash website.
about 8 servings
2 cups butternut squash, peeled and diced (I pierce and micro for 6 mins to make it easier to remove the peel)
1 med carrot, finely chopped
2 green onion, sliced
1/2 cup chopped red pepper
1/2 chopped roasted poblano
2 garlic cloves, minced
1 1/2 Tbsp. Mrs. Dash® Southwest Chipotle Seasoning Blend, divided
1 tsp. olive oil
2 cups no-salt-added vegetable stock, divided (or any low-sodium broth)
1 can (14 1/2oz) diced tomatoes, undrained
3oz lowfat cream cheese
3 cups cooked black beans
1 1/2 cups corn
2 cups fresh baby spinach or other favorite dark green
Directions:
In a large saucepan, saute the squash, carrot, red pepper, onion, garlic and 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning
Blend in oil for 5 minutes over medium heat.
Add 1 1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool
slightly.
Transfer mixture to a blender; add the tomatoes, cream cheese 2 1/2 tsp. Mrs. Dash® Southwest Chipotle Seasoning Blend and
remaining broth. Cover and process for 1 - 2 minutes or until smooth.
Return to pan; stir in beans, corn, spinach & poblano. Cook and stir until spinach is wilted and soup is heated through.
Modified from the Mrs. Dash website.
about 8 servings
Roasted Garlic and Sweet Potato Soup
Roasted Garlic and Sweet Potato Soup
1 whole garlic bulb
3 teaspoons olive oil, divided
2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
2 large onions, cut into wedges
6 cups reduced-sodium chicken broth,divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
Place sweet potatoes and onions in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.
In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.
Yield: 10 servings (2-1/2 quarts)
1 whole garlic bulb
3 teaspoons olive oil, divided
2-1/2 pounds sweet potatoes (about 4 large), peeled and cut into 1/2-inch slices
2 large onions, cut into wedges
6 cups reduced-sodium chicken broth,divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil.
Place sweet potatoes and onions in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat.
Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes.
Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan.
In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.
Yield: 10 servings (2-1/2 quarts)
Italian Stuffed Acorn Squash-Crock Pot
Italian Stuffed Acorn Squash-Crock Pot
1 large acorn squash, halved and seeded
1 tbs. olive oil
1 cup water
1/2 cup wild or brown rice
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup vegetable broth
1/4 cup crumbled feta cheese
Cut squash in half and scoop out seeds.
Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
Pour 1 cup water into the cooker, around (not into) squash.
In a small bowl, combine rice, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
Stuff rice mixture into each squash half.
Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
Pour any remaining broth around squash.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Just prior to serving, sprinkle with crumbled cheese.
1 large acorn squash, halved and seeded
1 tbs. olive oil
1 cup water
1/2 cup wild or brown rice
1 tablespoon minced garlic
1 tablespoon tomato paste
1/2 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 cup vegetable broth
1/4 cup crumbled feta cheese
Cut squash in half and scoop out seeds.
Brush squash halves with olive oil and place in slow cooker (slice off bottoms to level, if necessary).
Pour 1 cup water into the cooker, around (not into) squash.
In a small bowl, combine rice, minced garlic, tomato paste, salt, pepper, and spices; stir until well-mixed.
Stuff rice mixture into each squash half.
Slowly pour about 1/2 cup vegetable broth into each squash cavity until full (don't let stuffing overflow).
Pour any remaining broth around squash.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Just prior to serving, sprinkle with crumbled cheese.
Saturday, November 21, 2009
Article: Weight-Loss Rules to Rethink
This is a great article! Summary: Don't do anything to lose weight that you aren't willing to do for the rest of your life and follow the Mediterranean diet. :o) Ok, there is a little more to it than that, but to me it just screams Mediterranean diet!
Weight-Loss Rules to Rethink
Weight-Loss Rules to Rethink
Friday, November 20, 2009
Marinated Lamb Kebabs
Marinated Lamb Kebabs
1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.
Subscribe to:
Posts (Atom)
