Monthly Archives: July 2013

Quick Roasted Shrimp & Broccoli

A quick and simple weeknight meal! Dinner will be on the table in a snap when you roast the shrimp and broccoli together.

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Ingredients:
5 cups broccoli florets
1 Tbsp grated lemon rind, divided
1 Tbsp fresh lemon juice
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
1 1/2 lbs peeled and deveined large shrimp
cooking spray
2 Tbsp olive oil
1/4 tsp crushed red pepper

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Meatless Monday – Penne with Zucchini ‘Pesto’

A unique twist on a classic pesto – and a great way to utilize some of your summer zucchini! Serve with a salad and some cheesy bread for a complete meal!

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Ingredients:
4 tsp extra-virgin olive oil, divided
2 1/2 cups slices small zucchini
1 cup packed basil
1/2 cup shaved Parmigiano-Reggiano cheese, divided
2 Tbsp pine nuts, toasted
4 garlic cloves, chopped
2 cups chopped sweet onion
8 oz uncooked penne pasta
1/4 cup heavy whipping cream
1/2 tsp ground black pepper

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Grilled Salmon & Grapefruit Salad w/ Blood Orange Vinaigrette

A deliciously light entree salad. The double citrus pairs beautifully with the grilled salmon and baby greens. Serve with some warm crusty bread for a complete meal.

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Ingredients:
1/3 cup blood orange juice
1 tablespoon minced shallots
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large sweet onion, cut into 1/2-inch-thick slices
Cooking spray
8 cups mixed baby salad greens
1 (24-ounce) jar red grapefruit sections, drained

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Meatless Monday – Hummus “Cheesesteak” Hoagies

Make a meatless version of the classic cheesesteak! The hummus adds all the protein you will need. Delicious served with a fresh crunchy slaw or garden salad.

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Ingredients:
4 (3-ounce) hoagie rolls, split
1 tablespoon olive oil
1 cup vertically sliced yellow onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced poblano chile
1/2 cup thinly sliced mushrooms (optional)
3 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (8-ounce) container plain hummus
4 (1/2-ounce) slices provolone cheese

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BBQ Pork Chops with Kimchi-Style Slaw

A simple barbecue style marinade with only 8 ingredients – most of which are pantry staples! Serve with a crunchy kimchi-style slaw (recipe below) for a delicious and simple meal!

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Ingredients:
2 Tbsp dark brown sugar
2 Tbsp low-sodium soy sauce
1 Tbsp dark sesame oil
1 Tbsp pineapple juice
2 tsp minced fresh garlic
1 1/2 tsp sake
1/4 tsp crushed red pepper
1/4 tsp ground black pepper
4 (4-oz) bone-in pork chops
cooking spray
1/4 tsp salt
1 tsp sesame seeds, toasted

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Meatless Monday – Chickpea Stuffed Grape Leaves

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (www.meatlessmonday.com)

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Ingredients:
1 16 ounce jar grape leaves, drained
1 cup brown rice
¼ cup olive oil
½ teaspoon salt
1 onion, chopped
2 cloves garlic, chopped
1 cup fresh parsley, chopped
¼ cup fresh mint, chopped
1 tablespoon tomato paste
2 cups low sodium vegetable broth
2 lemons, juiced
1 15 ounce can chick peas, rinsed, drained and roughly chopped
2 tomatoes, diced
1 teaspoon cumin
salt, to taste

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Blue Cheese Ball with Dates and Walnuts

A fun retro style appetizer or snack with modern flavors! Serve with crackers, bread, or mixed veggies.

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Ingredients:
1 cup (4 ounces) crumbled blue cheese
1 tablespoon nonfat buttermilk
5 ounces fat-free cream cheese, softened
3 ounces 1/3-less-fat cream cheese, softened
3 tablespoons minced pitted Medjool dates (2 to 3 dates)
1 tablespoon minced shallots
1/2 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup minced fresh flat-leaf parsley
2 1/2 tablespoons finely chopped walnuts, toasted

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