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Shrimp in Lemony Garlic Sauce

1 Aug


There are few recipes that I will make repeatedly, but this is one that I have made probably dozens of times. Why? Because it is so easy and so good! It’s been ages since I last made it, and I’m not sure what the reason behind the hiatus is because now that it’s made a reappearance, I know it will be requested again and again. Similar to shrimp scampi, this dish has all the lemony, garlicky goodness without all the rich butter that can be heavy and greasy. I usually serve the shrimp with brown rice, but it would be awesome over whole wheat pasta as well.

I’m heading out to Toronto first thing tomorrow morning and won’t be back for a week, so if I’m unable to respond to your comments in a timely fashion, know that I’ll get back to you once I’m home. I hope you all have a fabulous week and I’ll be sure to share some of my pics when I get back! I’ve never been to Canada before, so I’m VERY excited, especially about seeing Niagara Falls! Have you been? Thoughts?

Shrimp in Lemony Garlic Sauce
cooking spray
1 1/2 pounds medium shrimp, peeled and de-veined
1/3 cup lemon juice
2 tablespoons butter
3 teaspoons minced garlic
1 teaspoon Worcestershire sauce
3/4 teaspoon salt-free lemon pepper seasoning blend (like Mrs. Dash)
1/4 teaspoon crushed red pepper flakes

Preheat oven to 425°F.

Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.

Bake at 425°F for 8 to 10 minutes or until shrimp are done.

Serves 4.
From Weight Watchers.

CEiMB: Sloppy Joes

21 Jul


This post is for my dad because, of all the things I’ve cooked over the past two months, this is the dish he keeps talking about. There’s been several dishes that he told me he would like to see again, but as he’s learning, I don’t really prepare the same recipe twice very often. So after he finished eating these Sloppy Joes, he looked at me and said, “When are you going to make these again? I want a date!” It’s only been a few weeks since I made them, but they have become his new mark to which all other recipes have been compared. “This was good, but it wasn’t Sloppy Joes.” “When are we having Sloppy Joes again?” These are the phrases that have become commonplace around the dinner table.

It’s crazy to me that the standout recipe is for something as simple as Sloppy Joes, but leave it to Ellie Krieger to turn such a traditional kid-friendly meal into something grownups will love too. I honestly can’t even remember the last time I ate a Sloppy Joe, and it definitely wasn’t something we ate regularly when I was growing up. I was just browsing through the recipes that the CEiMBers have already made that I missed and decided to give these a try. Well, needless to say, dinnertime around here may never be the same again. Luckily for my dad, his birthday is coming up, and I know just what to give him :D

Even though the rules have changed over at Craving Ellie in My Belly and we are now only posting every other week, I have lots of Ellie recipes to catch up on and will continue posting regular Thursday CEiMB recipes, at least for a while. We’re always looking for new members, so feel free to join in at any time!

Sloppy Joes

1 pound lean ground chicken
1 medium onion, chopped
4 cloves garlic, minced
1 medium jalapeno pepper, minced
1 large green bell pepper, chopped
1 15-ounce can red beans, drained and rinsed
12 ounces no salt added tomato sauce
1 6-ounce can of no salt added tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon worcestershire sauce
1 teaspoon mustard powder
8 whole wheat sandwich buns

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Serves 8.
Source: Healthy Appetite with Ellie Krieger

Individual Lemon Berry Trifles

1 Jul


Have you noticed a loosely-based theme here this week? Barbecue chicken, picnic-friendly wraps, and a quick and easy side dish? It was all to gear you up for today’s very obviously Independence Day dessert! What is more patriotic than a red white and blue dessert? Well, lots of things, obviously, but for the sake of this blog, we’ll say nothing :D And what screams summer more than fresh berries? Not much! So here we have it, the perfect patriotic, summery dessert.

And wouldn’t it just crack you up to know that these came about from a major mess up in the kitchen on my part? Well, they did. You see, I did something I usually avoid. I tried baking. *dun, dun, dun!* Not only that, I tried low fat baking. I have heard from multiple sources that a can of diet soda plus a box of cake mix will make a fluffy, tasty, low calorie, low fat dessert. Supposedly you just can’t even tell the difference between that cake and a cake with oil and eggs in it. I did say supposedly.

Taste-wise, there was no difference. I used a can of diet cream soda and a box of lemon cake mix, and it tasted heavenly. The problem is that the muffins just did not want to come out of their pan. At all. They were just crumbling into bits. It was a huge mess. Since I had planned to serve the little mini muffins covered with berries anyway, I improvised and these mini trifles were born! And you know what, I think they turned out even better than what I had been expecting. The lesson I learned is that when life hands you a crumbly piece of lemon cake, turn it into a mini berry trifle :D

Individual Lemon Berry Trifles
1 box lemon cake mix
1 12-ounce can diet cream soda
6 cups mixed berries, cleaned and sliced
12 tablespoons light whipped cream
12 fresh mint leaves

Combine lemon cake mix and diet soda. Mix well. Pour batter into a mini muffin tin coated with cooking spray. Bake as directed on box.

Once cakes are baked and cooled, crumble one into the bottom of a small glass or mini trifle dish. Top with approximately 1/4 cup berries. Repeat each layer. Continue this process for all 12 cups.

Right before serving, add a one tablespoon dollop of whipped cream to each glass, and garnish with mint leaves.

Makes 12 trifles.

CEiMB: Short-Cut Greens

30 Jun


I’m going to go ahead and admit right off the bat that this post is a total cheat. I have posted about this recipe before, on my old blog, but since I have made the recipe several times since then, I thought I would post it again. Ellie Krieger originally calls for collard greens in this recipe, and I’ve also used kale, but this time I used turnip greens. I’ve made them with bacon, with Canadian bacon, and with ham from the deli. I’ve even made them meatless. It’s an incredibly versatile recipe that can be adapted to whichever ingredients you have on hand or prefer. Basically, it’s a delicious way to get a healthy dose of green vegetables and therefore definitely worth repeating.

To see the Chicken Pepian that the rest of the CEiMBistas are cooking this week, head over to Yoshimi Vs. Motherhood and check out Bri’s delicious blog. I wish I could have cooked along with the group this week because that chicken looks awesome, but unfortunately without a food processor or high quality blender, I didn’t see that working out too well here. I plan on digging out my food processor this weekend though so hopefully I can make that dish very soon!

Short-Cut Greens
1 pound greens of your choice
2 ounces Canadian bacon, ham, or bacon, chopped into small pieces
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 tablespoon cider vinegar
1 tablespoon maple syrup
1/8 – 1/4 teaspoon crushed red pepper flakes
3/4 cup no salt added broth, chicken or vegetable
salt and pepper to taste

You can find cleaned and greens in a bag in your produce department which are ready to be cooked, or you can buy it whole in bunches. If you buy it in a bunch you will need to remove the stems and center ribs from the greens and discard. Then, cut the leaves into 1/2-inch strips.

Preheat a large skillet and cook the ham or bacon for 2-5 minutes, until crispy. Remove the meat from the pan and set aside. This step may be omitted if you are making vegetarian greens.

Add the oil and onion to the hot pan and cook until onions have softened, about 2 minutes. Add the greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes.

Add the chopped bacon or ham to the pan, if using, and season with salt and pepper to taste.

4 servings, approximately 1/2 cup each
From Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life,” p. 256
Nutrition Information based on using turnip greens, 2 ounces smoked ham, and chicken broth:

Spicy Honey-Brushed Chicken

29 Jun


If you follow many other recipe blogs, you have more than likely seen this recipe before because it is one of Cooking Light’s most popular chicken recipes. So you might ask why I am reposting it, but on the off chance that you haven’t seen it, I want to pass it along because it really is good enough to warrant a repost. Trust me when I say that it’s on all the blogs for a reason. And it seems like a great time to post a simple and delicious barbecue recipe right before a holiday known for its fantastic cookouts, right?

Spicy Honey-Brushed Chicken
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken breast
6 tablespoons honey
2 teaspoons apple cider vinegar

Preheat grill.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on hot grill coated with cooking spray. Grill chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Brush 1/4 cup honey mixture on chicken. Grill 1 minute. Turn chicken over and brush chicken with remaining honey mixture. Grill 1 additional minute or until chicken is done.

6 servings.
Source: Cooking Light

CEiMB: Apple-Pecan Muffins

9 Jun


A couple weekends ago, I decided to try baking some lemon muffins. From a box mix. And it was a disaster. Despite coating the pan with cooking spray, the muffins all stuck and had to be scraped out into a crumbly mess. It was such a disappointment and also the perfect example of what kind of baker I am. A horrible one. As I mentioned yesterday, I love to cook, but a pastry chef I am not.

I really envy those of you who are bakers. We have some fantastically talented women in CEiMB that baked up breads, tarts, souffles, and anything else you could think of. It all looks so delicious, but I always have to enjoy it from afar because I don’t dare tackle some of the recipes these ladies whip up with ease. Well, this week is my turn to participate along with them as we all bake these Apple-Pecan Muffins chosen by our host of the week Joanne of Apple Crumbles. Joanne is a faithful CEiMBista; I don’t think I’ve seen her ever miss a week posting! I find this particularly inspiring since she has to vegetarianize all the recipes, yet every week she makes it work. I love seeing what she makes, and reading about both her meals and racing triumphs is so inspirational.

But back to the muffins. I was starting to get worried because I was missing two ingredients: baking soda and buttermilk. After a little internet research, I learned that using 2 teaspoons of baking powder in place of 1 teaspoon baking soda should work out OK. And then I decided to just use regular milk instead of buttermilk. Oh well. I have to say, these turned out great! They are so incredibly moist, and I just love the crunchy sugar/pecan topping. I was so impressed with my baking abilities that I just might try it again next week! :D The only recipe note I have is that even though I halved this recipe, I still ended up with 9 rather large muffins, so keep that in mind when deciding how much to make!

Apple-Pecan Muffins
3/4 cup + 2 tablespoons brown sugar, divided
1/4 cup chopped pecans
1/2 teaspoon cinnamon
1 cup all-purpose flour
2 tablespoons corn starch + 7/8 cup whole wheat flour (or 1 cup whole wheat pastry flour)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
2 eggs
1 cup unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup fat free milk
1 medium Golden Delicious apple, peeled, cored, and diced

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray or foil muffin liners.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, cornstarch, baking powder and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the milk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Remove muffins from pan, and cool completely on the rack.

Makes 18 muffins.
Source: Ellie Krieger’s “The Food You Crave: Luscious Recipes for a Healthy Life,” p. 22

CEiMB: Lemon-Ginger Iced Tea with Berry Cubes

26 May


Hello! Welcome to my new home :) As much as I loved my old blog, this one is much more me both in name and style, and I really hope you’ll all enjoy it. Now, for my inaugural post, I felt like I had to make my debut with something that is equally “me.” Enter this week’s CEiMB recipe chosen by Mary of Popsicles and Sandy Feet.

How is this recipe so fitting, you may ask. Well, let me tell you. I am an avid tea drinker ever since a friend turned me on to some herbal blends from a posh loose leaf tea store in the mall. I make it a habit of having at least a couple glasses of tea a day. Usually herbal, almost always decaf. Add to that the fact that I have been a member of CEiMB for a couple years now and love the group of bloggers that participate, it seemed like the perfect time to show off the new site.

This beverage is so simple! Since I had blueberries in the freezer and bagged decaffeinated green tea in the cupboard, I used them instead of fresh raspberries and white tea called for in the original recipe. I put about 4 berries in each compartment of an ice cube tray, filled with water, and popped in the freezer. Next up I worked on boiling the tea mixture, let it steep as directed, then put it in the fridge overnight. Overall, it took me less than five minutes of work. Very easy.

While I was worried the tea might be a bit too spicy given the amount of ginger, I actually loved it. It wasn’t too overpowering and paired nicely with the sweetness of the honey and the slight bitterness of the tea. The blueberry cubes added not only a dash of pretty color but a lovely fruity flavor as well. The tart blueberry and lemon contrasted nicely with the sweet and spicy honey-ginger mixture. It was a very refreshing iced drink for a hot May afternoon! This would also be a great hot tea or used for easing any indigestion or nausea too since we all know ginger is great for stomach ailments.

Lemon-Ginger Iced Tea with Berry Cubes
1 cup frozen blueberries plus water for ice cube trays
1/3 cup honey
8 cups water, divided
1/2 cup (about 2 ounces) coarsely chopped fresh ginger
12 green tea bags
1/2 cup lemon juice

Place about 4 blueberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze.

Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids.

In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator.

To serve, place ice cubes in a tall glass and pour iced tea over cubes.

Makes 6 servings, approximately 1 1/2 cups tea and three ice cubes
Adapted from “Healthy Appetite with Ellie Krieger

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