I love www.skinnytaste.com! I've found many fantastic recipes on her site, all very easy, and all with the nutritional information right there. I've changed to counting calories instead of Points (being watchful of fats and carbs), and her recipes still fit the bill!
Granddaughter "Moo" was over all weekend-long, over the Labor Day weekend. She's approaching 9 years old, and loves to help cook. Saturday morning she made breakfast. She washed the strawberries, she opened the yogurt, she made toast and buttered it, and brought me the jar of jelly! She later asked, "Did I really cook breakfast?" concerned that it wasn't "enough". I asked, "Did you use the toaster?" "Yes." "Well, then you cooked. All by yourself!" She broke out in a big smile, eager to learn more.
She's a girl after my own heart when it comes to shrimp. A few weeks back, I'd offered to cook 6 1/2 year old "Rye" some shrimp, and she declined. Moo then asked me if I'd cook some for HER.
This is what we cooked for lunch on Saturday, and boy, was it good!
Bangin Good Shrimp
adapted from www.skinnytaste.com
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1/3 tsp Sriracha (to taste)
For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
The original recipe calls for 1 t. Sriracha, but Moo's taste buds are a little bit sensitive to that kind of heat. With the 1/3 t. that we used, the heat was almost sufficient for me.
The original recipe also suggests placing the cooked shrimp on a bed of shredded iceberg lettuce and purple cabbage, and topping them with scallions. We didn't do that, though. We served the shrimp with side of a generous handful of broccoli slaw, with some Asian Ginger dressing drizzled on it. MMMM!
Showing posts with label quick. Show all posts
Showing posts with label quick. Show all posts
Wednesday, September 5, 2012
Monday, July 9, 2012
Thai Curry Coconut Shrimp, revisited
MMMMMMM shrimp! MMMMMMM Curry! Need I say more?
Tonight's dinner was one that I've enjoyed more than a few times since I first tried it back in April. It is a fantastic one from my new favorite website, www.skinnytaste.com.
Here's the link to my original post: http://kittygram.blogspot.com/2012/04/red-thai-coconut-curry-shrimp.html
and here's a pic!
Tonight's dinner was one that I've enjoyed more than a few times since I first tried it back in April. It is a fantastic one from my new favorite website, www.skinnytaste.com.
Here's the link to my original post: http://kittygram.blogspot.com/2012/04/red-thai-coconut-curry-shrimp.html
and here's a pic!
Friday, May 25, 2012
Curry Chicken Salad Sandwiches
My daughter and I are taking the grandkids to the zoo tomorrow! I'm so excited!! I myself love the zoo, but to see how much those 3 kids love it is even better!
We're packing our lunches, and it was when I went looking for this recipe that I realized I've never posted it before. It's not very healthy, unless you change the mayo to lite, or I'm wondering maybe it could be replaced w/ plain greek yogurt. I'm not sure if I'm daring enough to try that, though, since this recipe is so yummy as it is!!! I think I'll splurge a little on my calories tomorrow.
I got it from a woman I used to attend church with.
Curry Chicken Salad
1 medium onion, quartered, then sliced
about 3 T. olive oil (divided)
about 3 T. curry powder (divided)
1 1/2 pounds of chicken breast meat, chopped or cut into small bite sized pieces
about 3/4 cup mayo, more or less for personal preference
1/2 to 3/4 cups red grapes, cut in half
about 3/4 of an average sized tart apple, cut into small bite sized pieces
a small handful of chopped walnuts, if you wish
a loaf of GOOD bread
Saute onion slices in 1 T. olive oil, with 1 T. curry powder added to it. Remove from pan, let cool. In the same pan, add another 1 T. olive oil, half of the chicken and another 1 T. curry powder. Remove from pan, allow to cool. Add last 1 T. of olive oil, other half of chicken, and last 1 T. curry powder, and saute that as well. Remove from pan, allow to cool. (If your pan is big enough, you don't have to split the chicken in half, but the pan I used was smallish.)
When chicken and onion are cool, mix together along with mayonnaise. At this point, I taste a bite, to check to see if it needs more curry. Then add grapes, apples, and walnuts. Stir to combine. Add more mayo if needed.
Serve on bread.
We're packing our lunches, and it was when I went looking for this recipe that I realized I've never posted it before. It's not very healthy, unless you change the mayo to lite, or I'm wondering maybe it could be replaced w/ plain greek yogurt. I'm not sure if I'm daring enough to try that, though, since this recipe is so yummy as it is!!! I think I'll splurge a little on my calories tomorrow.
I got it from a woman I used to attend church with.
Curry Chicken Salad
1 medium onion, quartered, then sliced
about 3 T. olive oil (divided)
about 3 T. curry powder (divided)
1 1/2 pounds of chicken breast meat, chopped or cut into small bite sized pieces
about 3/4 cup mayo, more or less for personal preference
1/2 to 3/4 cups red grapes, cut in half
about 3/4 of an average sized tart apple, cut into small bite sized pieces
a small handful of chopped walnuts, if you wish
a loaf of GOOD bread
Saute onion slices in 1 T. olive oil, with 1 T. curry powder added to it. Remove from pan, let cool. In the same pan, add another 1 T. olive oil, half of the chicken and another 1 T. curry powder. Remove from pan, allow to cool. Add last 1 T. of olive oil, other half of chicken, and last 1 T. curry powder, and saute that as well. Remove from pan, allow to cool. (If your pan is big enough, you don't have to split the chicken in half, but the pan I used was smallish.)
When chicken and onion are cool, mix together along with mayonnaise. At this point, I taste a bite, to check to see if it needs more curry. Then add grapes, apples, and walnuts. Stir to combine. Add more mayo if needed.
Serve on bread.
Thursday, May 24, 2012
Garlic and Red Pepper Pasta
I think summer is upon us! It's near 90 degrees today, then sun is out, and barely a cloud in the sky. Yay, summer!!! I've anxiously been awaiting its arrival for how many months now?!? It's good to have it back again!
This recipe was quick, easy, light, and tasty! Seriously, is there anything better than pasta, garlic, red pepper flakes, and Parm? MMMMM! Delish!
I used "real" butter, so I adjusted the points to 8 in my case. Worth. Every. Bite.
Garlic and Red Pepper Pasta
from eat-yourself-skinny.com
Servings: 6 Serving Size: 1 cup Calories: 301 Fat: 15 g Carbs: 6.8 g Fiber: 0.8 g Protein: 4.3 g Old Points: 7.1 pts Points+: 5 pts
1 box of spaghetti
1/2 red bell pepper, sliced
3/4 cup olive oil
4 cloves of garlic, minced
3 Tbsp. light butter
1 tsp. lemon juice
2 pinches red pepper flakes
1 cup Parmesan cheese
Salt and pepper, to taste
Boil water and cook pasta per box instructions until al dente. Meanwhile, saute olive oil, butter, garlic and red bell pepper on medium heat for about 5 minutes. Add lemon juice, red pepper flakes, salt and pepper and allow to simmer until ready to toss.
Drain pasta and immediately toss with Parmesan cheese. Add the sauteed garlic sauce, sprinkle some extra Parmesan cheese on top and garnish with some fresh parsley.
This recipe was quick, easy, light, and tasty! Seriously, is there anything better than pasta, garlic, red pepper flakes, and Parm? MMMMM! Delish!
I used "real" butter, so I adjusted the points to 8 in my case. Worth. Every. Bite.
Garlic and Red Pepper Pasta
from eat-yourself-skinny.com
Servings: 6 Serving Size: 1 cup Calories: 301 Fat: 15 g Carbs: 6.8 g Fiber: 0.8 g Protein: 4.3 g Old Points: 7.1 pts Points+: 5 pts
1 box of spaghetti
1/2 red bell pepper, sliced
3/4 cup olive oil
4 cloves of garlic, minced
3 Tbsp. light butter
1 tsp. lemon juice
2 pinches red pepper flakes
1 cup Parmesan cheese
Salt and pepper, to taste
Boil water and cook pasta per box instructions until al dente. Meanwhile, saute olive oil, butter, garlic and red bell pepper on medium heat for about 5 minutes. Add lemon juice, red pepper flakes, salt and pepper and allow to simmer until ready to toss.
Drain pasta and immediately toss with Parmesan cheese. Add the sauteed garlic sauce, sprinkle some extra Parmesan cheese on top and garnish with some fresh parsley.
Friday, December 16, 2011
Creamy (Without the cream) Wild Mushroom Pasta
Creamy Wild Mushroom Pasta
found on www.sparkpeople.com, originally from www.caring4cancer.com
The "cream" in this recipe comes from blending some of the mushrooms and broth together. This creates a thick, rich texture for the mushroom sauce without the saturated fat and calories of real cream.
Serves four as a main dish.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
10 ounces wild mushrooms; use as many different types of mushrooms as you like, such as shiitake, maitake, portobello, straw, enoki, oyster, chanterelles, cremini, morel, porcini, matsutake, etc.
1½ cups low-sodium vegetable broth
1 tablespoon fresh chopped rosemary or 1 teaspoon dried ground rosemary (dried herb)
1 teaspoon dried ground thyme (dried herb)
Fresh ground black pepper, to taste
¼ cup grated fresh parmesan cheese
12 ounces (dry weight) whole-grain pasta; any whole-grain pasta, such as wheat, spelt, buckwheat, kamut, or rye, will work well for this recipe
Instructions
Bring a large pot of water to boil while preparing the other ingredients.
Clean and coarsely chop the mushrooms.
Mince the garlic and grate the fresh parmesan cheese.
In a deep skillet or stove-top pan, heat olive oil and garlic over medium heat until the garlic just turns golden.
Add low-sodium vegetable broth and mushrooms; return mixture to a simmer (low boil).
Add rosemary, thyme, black pepper, and half of the parmesan cheese and stir.
Add pasta to boiling water and cook according to instructions (usually 8 to 10 minutes).
While pasta is cooking, stir mushroom mixture at a simmer for 5 to 7 minutes.
Very carefully (it's very hot!) remove approximately 1 cup of mushrooms and broth and place in a blender.
Very carefully (it's very hot!) blend the mushrooms and broth. Use a lid on the blender; place the lid lightly and lift several times to vent the steam as you blend. This will prevent the lid from blowing off the blender due to steam buildup.
Return blended mushrooms and broth to pan; stir to combine with mushroom mixture. Reduce heat until pasta is ready.
Drain pasta and mix pasta and mushroom sauce together. Stir to combine ingredients and coat pasta.
Dish onto plates and sprinkle each serving with a bit of the remaining parmesan cheese.
Serve and enjoy!
Serving suggestion: For a nice meal, serve with salad or cooked greens.
Per serving*: 458 calories; 73 grams of carbohydrates; 19 grams of protein; 10 grams of fat; 10 grams of fiber; 130 milligrams of potassium; 570 milligrams of sodium**
found on www.sparkpeople.com, originally from www.caring4cancer.com
The "cream" in this recipe comes from blending some of the mushrooms and broth together. This creates a thick, rich texture for the mushroom sauce without the saturated fat and calories of real cream.
Serves four as a main dish.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
10 ounces wild mushrooms; use as many different types of mushrooms as you like, such as shiitake, maitake, portobello, straw, enoki, oyster, chanterelles, cremini, morel, porcini, matsutake, etc.
1½ cups low-sodium vegetable broth
1 tablespoon fresh chopped rosemary or 1 teaspoon dried ground rosemary (dried herb)
1 teaspoon dried ground thyme (dried herb)
Fresh ground black pepper, to taste
¼ cup grated fresh parmesan cheese
12 ounces (dry weight) whole-grain pasta; any whole-grain pasta, such as wheat, spelt, buckwheat, kamut, or rye, will work well for this recipe
Instructions
Bring a large pot of water to boil while preparing the other ingredients.
Clean and coarsely chop the mushrooms.
Mince the garlic and grate the fresh parmesan cheese.
In a deep skillet or stove-top pan, heat olive oil and garlic over medium heat until the garlic just turns golden.
Add low-sodium vegetable broth and mushrooms; return mixture to a simmer (low boil).
Add rosemary, thyme, black pepper, and half of the parmesan cheese and stir.
Add pasta to boiling water and cook according to instructions (usually 8 to 10 minutes).
While pasta is cooking, stir mushroom mixture at a simmer for 5 to 7 minutes.
Very carefully (it's very hot!) remove approximately 1 cup of mushrooms and broth and place in a blender.
Very carefully (it's very hot!) blend the mushrooms and broth. Use a lid on the blender; place the lid lightly and lift several times to vent the steam as you blend. This will prevent the lid from blowing off the blender due to steam buildup.
Return blended mushrooms and broth to pan; stir to combine with mushroom mixture. Reduce heat until pasta is ready.
Drain pasta and mix pasta and mushroom sauce together. Stir to combine ingredients and coat pasta.
Dish onto plates and sprinkle each serving with a bit of the remaining parmesan cheese.
Serve and enjoy!
Serving suggestion: For a nice meal, serve with salad or cooked greens.
Per serving*: 458 calories; 73 grams of carbohydrates; 19 grams of protein; 10 grams of fat; 10 grams of fiber; 130 milligrams of potassium; 570 milligrams of sodium**
Tuesday, August 4, 2009
Easy Meatballs Stroganoff / Family reunion
So this past weekend was our annual family reunion. I don't go often, in fact in the past 10 years, this is probably only the 3rd or 4th one I've been too. It was really good to see everyone, but sad when you look around, and see that Aunt so and so, or Uncle so and so, isn't there. This past year I lost at least one aunt and one uncle, and even though I don't often go, their absenses were very much noticed.
And then there are all the "new" people. Young adults getting married and bringing their new spouses. I had to ask a few times, who is that? And little kids growing up - oh my. It's been almost 8 years since my great-neice Caitlyn was born. Holy cow. Time flies!!
Food is always abundant at my family reunions. My family has a lot of fantastic cooks! I never seem to know what to take. I love making potato salad, but so does everyone else. I get tired of making the same 7 layer salad for every get together (although it's really good!). So I made this simple meatball stroganoff. When it was time to go, all that was left on the bottom of the crock pot was about 1/2 cup of the sauce mixture.
Easy Meatballs Stroganoff
2 bags purchased frozen regular beef meatballs
2 cans Campbells Cream of Mushroom soup
1 cup sour cream
1 cup milk
Add all ingredients to crock pot. Stir to combine. Set crock pot on high and cook for 2 1/2 hours.
Can also be served over egg noodles or rice.
And then there are all the "new" people. Young adults getting married and bringing their new spouses. I had to ask a few times, who is that? And little kids growing up - oh my. It's been almost 8 years since my great-neice Caitlyn was born. Holy cow. Time flies!!
Food is always abundant at my family reunions. My family has a lot of fantastic cooks! I never seem to know what to take. I love making potato salad, but so does everyone else. I get tired of making the same 7 layer salad for every get together (although it's really good!). So I made this simple meatball stroganoff. When it was time to go, all that was left on the bottom of the crock pot was about 1/2 cup of the sauce mixture.
Easy Meatballs Stroganoff
2 bags purchased frozen regular beef meatballs
2 cans Campbells Cream of Mushroom soup
1 cup sour cream
1 cup milk
Add all ingredients to crock pot. Stir to combine. Set crock pot on high and cook for 2 1/2 hours.
Can also be served over egg noodles or rice.
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