Salsa:
2 1/2 c coarsely chopped peeled yellow peaches (about 1 1/4 lbs)
1 1/3 c chopped red bell pepper
1/2 c thinly sliced green onions
1/2 c chopped fresh arugula (I used spinach)
1/3 c fresh lemon juice (about 2 lemons)
2 T chopped fresh oregano
1/4 t salt
1 habanero pepper, seeded and mined (I omitted this)
1 garlic clove minced
Fish:
2 T fresh lemon juice
2 T olive oil
1 t paprika
2 garlic cloves, minced
6 (6-oz) skinless halibut fillets
1/2 t salt
1/2 t pepper
Cooking spray
1. To prepare salsa, combine first 9 ingredients; toss gently. Let stand 30 minutes before serving.
2. Prepare grill to medium-high heat.
3. To prepare fish, combine 2 juice, oil, paprika, and 2 garlic cloves in a large, shallow glass baking dish, stirring with a whisk. Add fish to juice mixture; turn to coat. Cover and let stand 15 minutes.
4. Remove fish from marinade; discard marinade. Sprinkle fish evenly with 1/2 t salt and black pepper. Place fish on a grill rack coated w/ cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve fish with salsa. Yield; 6 servings (serving size 1 fillet and about 2/3c salsa).
Cal 267; Fat8.6g Fiber 2.3g
Monday, August 16, 2010
Linguine w/ Spicy Shrimp
By Cooking Light
8 oz uncooked linguine
2 T butter
1/2 c finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 lb peeled & deveined medium shrimp
1 1/2 t Cajun seasoning
1/2 t ground red pepper
1/8 t salt
1/2 c half-and-half
1/2 c chopped fresh flat-leaf parsley
1. Cook pasta according to package directions, omitting salt & fat. Drain. Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; saute 3 minutes, stirring occasionally. Add garlic and tomatoes; saute 2 minutes, stirring constantly. Sprinkle shrimp w/ Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; saute 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle w/ parsley. Yield: 4 servings (serving size; 1 1/4 cups).
Cal 436; Fat 12.1g; Fiber 2.7g
8 oz uncooked linguine
2 T butter
1/2 c finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 lb peeled & deveined medium shrimp
1 1/2 t Cajun seasoning
1/2 t ground red pepper
1/8 t salt
1/2 c half-and-half
1/2 c chopped fresh flat-leaf parsley
1. Cook pasta according to package directions, omitting salt & fat. Drain. Place pasta in a large bowl; keep warm.
2. Melt butter in a large skillet over medium-high heat. Add onion; saute 3 minutes, stirring occasionally. Add garlic and tomatoes; saute 2 minutes, stirring constantly. Sprinkle shrimp w/ Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; saute 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle w/ parsley. Yield: 4 servings (serving size; 1 1/4 cups).
Cal 436; Fat 12.1g; Fiber 2.7g
Bacon & Wild Mushroom Risotto w/ Baby Spinach
By Cooking Light
4 c Chicken Stock
6 bacon slices, chopped
1 c chopped shallots
1 T extra-virgin olive oil
1 t chopped fresh thyme
4 garlic cloves, minced
4 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, stemmed & sliced
4 oz oyster mushrooms, sliced
(I just used a bag of mushrooms)
1 c uncooked medium-grain rice
1/2 c dry sherry
4 c baby spinach
1/2 c (2 oz) grated fresh Asiago cheese
1/2 t salt
1/4 t pepper
1. Bring chicken stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionallly. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in rice; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total.) Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle w/ bacon. Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 T bacon).
Cal 405; Fat 19.1g; Fiber 3.5g
4 c Chicken Stock
6 bacon slices, chopped
1 c chopped shallots
1 T extra-virgin olive oil
1 t chopped fresh thyme
4 garlic cloves, minced
4 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, stemmed & sliced
4 oz oyster mushrooms, sliced
(I just used a bag of mushrooms)
1 c uncooked medium-grain rice
1/2 c dry sherry
4 c baby spinach
1/2 c (2 oz) grated fresh Asiago cheese
1/2 t salt
1/4 t pepper
1. Bring chicken stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionallly. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in rice; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total.) Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle w/ bacon. Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 T bacon).
Cal 405; Fat 19.1g; Fiber 3.5g
Easy Chicken Fajita Soup
From allrecipes.com.
2 Tbsp vegetable oil
1 pound skinless, boneless chicken cut into strips
1 packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 can fire roasted diced tomatoes
1 can seasoned black beans
1 can chicken broth
1 dash hot sauce (I didn't do this)
salt and pepper to taste
1. Heat oil in large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Very easy, and very WW friendly!
2 Tbsp vegetable oil
1 pound skinless, boneless chicken cut into strips
1 packet fajita seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
1 can fire roasted diced tomatoes
1 can seasoned black beans
1 can chicken broth
1 dash hot sauce (I didn't do this)
salt and pepper to taste
1. Heat oil in large soup pot over medium heat. Place chicken in the hot oil; cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over the browned chicken and stir well to coat. Add the red and green bell pepper, poblano pepper, and onion to chicken. Stir and cook over medium heat until the vegetables are soft, about 10 minutes.
2. Pour the fire roasted tomatoes, black beans, and chicken broth into the pot with the chicken and vegetables. Bring the soup to a boil over high heat, then reduce heat to medium-low, and simmer uncovered for 30 minutes, stirring occasionally.
Very easy, and very WW friendly!
Monday, August 9, 2010
TEST
We seem to have lost a lot of posts... trying to figure out what's up. Seeing if this posts with the correct date or at all. -Jen
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