**Shrimp with Avocado Mango Salsa**
Vegetable oil cooking spray
8 cups baby spinach
1 cup couscous
1 lb medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion
1/2 jalapeño chile, seeded and finely chopped
1 tablespoon fresh lime juice
Heat grill. Fold four 18-inch-long pieces of foil in half; unfold
and coat inside with cooking spray. Place 2 cups spinach in center of 1
half of each piece of foil. Combine couscous with 1/4 cup water; divide
evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup
cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among
packets, placing next to couscous. Fold foil to close and crimp edges to
seal; place on grill; close lid; cook until packets are fully puffed,
10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp
salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.
Carefully cut foil to open; stir contents; garnish with salsa before
THE SKINNY - 397 calories per serving, 10 g fat (1 g saturated), 52 g carbs, 8 g fiber, 25 g protein
Crockpot Orange Chicken
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts (I would brown them first)
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 oz frozen orange juice (thaw before adding)
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
You may choose to add extras like:
chopped onion, celery, pineapple chunks, hot cooked rice
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper
& orange juice in Crockpot. (for extra flavor add 1/4 cup soy sauce)
Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on
platter. Top with orange segments and green onions.
AMAZING Power Breakfast!!!
SHARE so you can find it on your timeline
1 container (6 oz.) Greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.
Cover; refrigerate at least 8 hours but no longer than 3 days before eating.
Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.
Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.
Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.
Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.
Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.
Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.
Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.
2 medium 2-inch-wide zucchini
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 cup quartered grape tomatoes
1/2 cup diced mozzarella cheese, preferably fresh
1/4 cup thinly sliced fresh basil
Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)
Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.
You can also toss the whole thing in the oven on broil for a few minutes until the top starts to brown a bit!
MELT IN YOUR MOUTH CHICKEN
And it's Healthy...So much better than fried!!!
1/2 cup Parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper
Spread mixture over chicken breasts, bake at 375 degrees for 45 min--Absolutely Delish!
Honey Lime Shrimp
Marinade: 1/4 c. Olive Oil, 2T Honey, Lime Juice/Zest, Garlic, Salt and Pepper, 1/4 tsp Red Pepper.
Mix all the ingredients in a Ziplock bag then add the shrimp and place in the fridge for about an hour. Then take out and let them sit at room temp for 10 minutes.
Then cook them however you desire
Banana Oatmeal Cookies
When you have a sweet tooth and want to stay on track, here's a nice treat.
Sugar is NOT an added ingredient.
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins (optional)
1 tsp vanilla
1 tsp cinnamon
Bake at 350 for 15-20 minutes
Frozen Greek yogurt filled strawberries
Perfect frozen treat! YUMMY.
- Dig out the center of strawberries.
- Fill with vanilla Greek yogurt.
- Sprinkle with shaved almonds.
- Freeze slightly/chill in the freezer for about 20-30 min (so you don't break a tooth)
Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories! YES!!!
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Crock Pot Sweet Garlic Chicken
4-6 chicken breasts
1/2 cup packed brown sugar (substitute raw honey if you like)
2/3 cup vinegar (I used apple cider vinegar)
5 tbs lemon juice
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, lemon juice, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.
Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)
Tuna Melt Wraps
•10 oz canned white albacore tuna
•2 T Light mayonnaise or Greek yogurt
•1 T spicy mustard
•2 sticks celery, chopped finely
•1 small pickle, chopped finely
•1 T pickle juice
•salt and pepper
•5 romaine lettuce leaves
•1/2 C cheddar cheese
Post a Comment