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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.

Meatless Monday: Penne with Spinach and Arugula in a Basil, Ricotta, and Parmesan Sauce

25 Jul


You know what’s awesome? Using an ingredient you haven’t had the best success with in the past only to discover that you actually love it. For me, this time at least, I am talking about arugula. I’ve tried it in a few different recipes in the past and never really been a fan, but I have to tell you, it really sings in this dish. The peppery bite adds something fantastic against the citrusy hint of lemon and sweet fresh basil. The ingredient list is short, but the end result is incredibly flavorful and fragrant!

Penne with Spinach and Arugula in a Basil, Ricotta, and Parmesan Sauce

1 13.25-ounce box of whole wheat penne
the zest and juice of 1 lemon
1 cup part skim ricotta cheese
1 cup freshly grated parmesan cheese
2 tablespoons extra virgin olive oil, divided
salt and pepper, to taste
5 ounces baby spinach and arugula blend, roughly chopped
2 cups fresh basil, roughly chopped

Prepare the pasta according to package instructions, being careful to cook only until al dente.

In a small bowl, mix lemon zest and juice with ricotta and parmesan cheeses. Drizzle in 1 tablespoon olive oil. Mix well. Season with salt and pepper to taste. Set aside.

Heat remaining tablespoon of olive oil in a large skillet over medium high heat. Add greens and basil, cooking until they are just wilted, about 2 minutes. Remove from heat and stir in cheese mixture.

When pasta is finished cooking, reserve 1/2 cup pasta water before straining. Toss pasta into cheese and greens mixture, slowly adding pasta water as needed to form a creamy sauce.

Serves 6.
Modified from Fine Cooking

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

Five-Spice Tilapia

18 Jul


Maybe it’s becoming obvious by the number of Asian recipes I post on here, or maybe it needs to be stated, I love Asian-inspired foods. My fridge is stocked full of various Asian condiments from fish sauce to soy sauce to sesame oil to Sriracha to black bean paste and miscellaneous others I can’t think of off the top of my head. I try to keep these things on-hand at all times because they get used regularly!

One flavor that I find particularly distinctive is Chinese five-spice powder which is a combination of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. As much as I enjoy its flavor, I do find that it can be sometimes a little overwhelming when added to recipes. But, of course, that is the point in this recipe, isn’t it? To temper the five-spice powder ever so slightly, a soy sauce and brown sugar mixture is added to the pan to make a delicious and slightly sweet glaze for the fish. Overall, this dish is fast and tasty. Definitely a repeat-worthy dish.

Now, I have a bit of a philosophical question for you. (Not really that serious.) Basically, I am just taking a poll to gauge people’s opinions. Does seafood (fish, shellfish, whatever) constitute “meatless”? You’ll notice that even though today is Monday, I did not tag this post as Meatless Monday because I am not sure how I feel on the subject. I have seen arguments for both sides, and I can agree with both points. I guess it all boils down to personal preference, but I am just curious as to what others who participate in Meatless Mondays designate as a “meatless meal”.

Five-Spice Tilapia

4 4-ounce tilapia fillets
1 teaspoon five-spice powder
1/4 cup reduced-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon canola oil
3 scallions, thinly sliced

Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce.

Serves 4.
Source: Eating Well

Enchilada Casserole

6 Jul


Between blogs, magazine subscriptions, e-newsletters, etc. I see a ton of recipes every day. I can’t put my finger on exactly what makes some stand out over others, but sometimes I just see a recipe and think “I have to make this right now.” At least, this was the case when I saw a recipe from Taste of Home for their “Enchilada Casser-Ole!” To me it looked and sounded like a combination of two of my favorite foods: tacos and lasagna. Of course, I had to try it!

I did make a few substitutions; some in order to “healthify” it a bit more, and some just for taste preferences (I was wary of using Italian dressing so I opted for tomato sauce instead). The end result was phenomenal and definitely something I’ll make again. It was also delicious leftover which made a great lunch for the rest of the week – always an added bonus.

Enchilada Casserole
1 pound ground chicken
1/2 medium onion, chopped
1 15-ounce can diced salsa style tomatoes
1 cup dry black beans, cooked
8 ounces no salt added tomato sauce
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 whole wheat tortillas
3/4 cup fat free sour cream
4 ounces reduced-fat cheddar cheese, shredded

In a large skillet, cook ground meat and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, cooked beans, tomato sauce, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before serving.

Serves 8.
Adapted from Taste of Home

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:

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