Finally I am adding a recipe to my Healthy Blog Posts! I really enjoyed this one. I served it with Quinoa- which by the way I am obsessed with. Did you know it is a perfect protein. It has all 12 amino acids in it!
I’ll first start by apologizing for the photo as it is not mine. I can’t seem to find my camera right now.
- 4 teaspoons extra-virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 pounds asparagus, trimmed and cut into 1-inch lengths
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon salt, divided
- 5 cloves garlic, minced
- 1 pound raw shrimp, (26-30 per pound), peeled and deveined
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
This was amazing! So easy! I even used a frozen pie crust as I am not a huge fan of rolling things out. Way too much work.
1 (9 inch) unbaked pie crust
½ cup mayonnaise
3 eggs (beaten)
1 cup of crab meat (or imitation crab)
1 cup shredded Swiss cheese
½ cup milk
2 tablespoons all-purpose flour
½ cup green onions (chopped)
salt (optional, to your taste)
pepper (optional, to your taste)
cayenne pepper (optional, to your taste
Pre-heat the oven to 350 degrees. In a bowl mix together eggs, milk, flour and mayonnaise until well blended. Stir in crab meat, cheese and green onions. Pour over pie crust. Bake in the oven for 40-45 minutes or until a knife comes out clean.
I needed a dish that didn’t have meat in it and was quick. This is what I found on allrecipes. I followed some of the advice in the reviews and added more cayenne, garlic & onions. It came out great and was very easy! Here is the original recipe. (I doubled the sauce)
1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
1/2 cup white wine
2 tablespoons lime juice
3/4 bunch cilantro, finely chopped
1/8 teaspoon cayenne pepper
salt and pepper to taste
- Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
- Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
- Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.
So every Wednesday we eat very late because of work. I have been trying to do light meals only on these nights.
I found this recipe on a blog and loved it. I even did the julienned carrots and zuchini which was a perfect side dish.
In a saute pan heat some butter and olive oil. Dredge your fish in some flour seasoned with salt and pepper. Nicely brown both sides of your fish, I prefer tilapia in this, I think it holds up really well and I like the “non fishy” taste.
Gently remove your fish, deglaze your pan with some white wine scraping up the brown bits. Squeeze a half of a juicy lemon in, more if you like, a nice splash of chicken stock, a couple tablespoons of capers, and a little more butter. After it reduces a while, put your fish back in along with some sliced lemons and fresh parsley. Cook a couple minutes more just till the fish is done, and the all the flavors blend together.
I really love pasta but I try not to eat too much. I have made this recipe many times and it is very light. If you love scampi flavors you’ll love this one.
(I’ll have a picture soon!)
12 ounces folded fettucine
1/2 cup butter/margerine
1/4 cup olive oil
2 cloves garlic, minced
1 package crab meat, shredded ( you can alos use imitation crab)
1 package (12 ounces) shrimp
1 1/2 tbsp. lemon juice
2/3 cup chopped fresh parsley
dash of grated red pepper to taste
Cook fettucine in water. Meanwhile heat butter and oil in large skillet. Stir in garlic, cook for 2 minutes – do NOT brown garlic. Add shrimp & Crab. Cook for 3-4 minutes until heated through. Avoid overcooking as it can toughen shrimp. Add remaining ingredients. Drain Fettucine and immediately poor hot sauce over fettucine and toss.