Monthly Archives: April 2013

Grilled Shrimp & Plum Skewers with Sweet Hoisin Sauce

With grilling season upon us, this recipe is a unique way to grill shrimp skewers! Serve with some rice and grilled or steamed veggies for a complete meal. 

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Ingredients:
12 jumbo shrimp, peeled and deveined
3 plums, quartered
2 Tbsp minced peeled fresh ginger
1 Tbsp olive oil
salt and black pepper, to taste
1/3 cup bottled hoisin sauce
1/4 cup rice vinegar
2 Tbsp sherry
2 Tbsp ketchup
1 Tbsp brown sugar
1/2 tsp five-spice powder
cooking spray
1/4 cup julienne-cut green onions
1 lime, quartered

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Meatless Monday – Roasted Asparagus and Tomato Penne Salad

This upscale pasta salad would make a perfect  lunch or side dish. You can serve this immediately or cover and chill for 2 hours before serving for a cold dish.

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Ingredients:
2 cups uncooked penne pasta
12 asparagus spears
12 cherry tomatoes
4 Tbsp olive oil, divided
salt and pepper, to taste
1 Tbsp minced shallots
2 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 tsp dried herbes de Provence
1 1/2 tsp honey
1/2 cup pitted kalamata olives, halved
2 cups baby arugula
1/2 cup crumbled goat cheese

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Savory Bread Pudding

By making it the main dish, bread pudding can become the star of a weekend brunch. Prepare in individual ramekins to dress up the meal and shorten the cooking time. Serve with some fresh fruit and a veggie side dish for a complete meal!

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Ingredients:
8 oz multigrain bread cut into 3/4-inch cubes
cooking spray
3/4 cup shredded cheddar cheese, divided
1/4 cup chopped green onions, divided
3/4 cup fat-free milk
1/4 cup low-sodium chicken broth
1/8 tsp ground black pepper
3 oz thick cut ham, finely chopped
2 large egg yolks, lightly beaten
3 large egg whites
4 tsp reduced-fat sour cream (optional)

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Herbed Greek Chicken Salad

This light, fresh dish is quick & easy to prepare – my kind of weeknight dinner! Serve with some whole wheat pita bread wedges for a complete meal. 

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Ingredients:
1 tsp dried oregano
1/2 tsp garlic powder
3/4 tsp black pepper, divided
1/2 tsp salt, divided
cooking spray
1 pound boneless, skinless chicken breasts cut into 1-inch cubes
5 tsp lemon juice, divided
1 cup plain fat-free yogurt
2 tsp tahini
1 tsp minced garlic
8 cups chopped romaine lettuce
1 cup peeled chopped English cucumber
1 cup grape tomatoes, halved
6 pitted kalamata olives, halved
1/4 cup crumbled feta cheese

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Moroccan Salmon

Delicious and easy! I typically have all these ingredients at home, so it makes a great dinner on the fly! Serve over rice or couscous to soak up the tasty pan sauce.

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Ingredients:
1/2 cup chopped fresh parsley
2 tsp olive oil
1 tsp fresh lemon juice
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp garlic powder
1/4 tsp ground red pepper
1/4 tsp ground cumin
1/4 tsp ground black pepper
2 garlic cloves, minced
4 (6-oz) salmon fillets
cooking spray
1 lemon
1 1/2 cups thinly sliced red bell pepper
1 1/2 cups thinly sliced green bell pepper
2 Tbsp water
1 large plum tomato, cut crosswise into 1/4-inch-thick slices

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Cucumber Boats with Smoked Salmon

A fun spring time appetizer or brunch side dish! You can make the filling up to one day in advance – this will free some time up if you are planning a big meal. The smoked salmon mixture would also be tasty served in celery boats.

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Ingredients:
2 English cucumbers
1/2 cup plain fat-free Greek yogurt
1/2 cup chopped smoked salmon
1/4 cup chopped red onion
chopped parsley, for garnishing

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Strawberry Shortcake

Strawberries are coming back in season with the warm weather – perfect time to make some strawberry shortcake! I love making my own shortcake instead of buying the store bought processed cakes. A delicious and light dessert!

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Ingredients:
3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 tsp vanilla extract
1 tsp lemon juice
1 1/4 cups all-purpose flour
3 Tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3 Tbsp butter, cut into small pieces
1/2 cup low-fat buttermilk
cooking spray
6 Tbsp frozen low-calorie whipped topping, thawed
whole strawberries, for garnish

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