Break the Cycle

My family loves shrimp.  Usually I prepare it with scampi, or something equally unhealthy.  This time I tried something new, and it was a hit.  I will certainly make this over again, it was good enough to serve when we have guests. I used 4 pounds of large shrimp, peeled and cleaned.  I buy the ones that are frozen and cleaned, but still have the tail on.  They are way cheaper than the ones that are totally cleaned, and it took me about 5 minutes to squeeze the tails off all 4 pounds once they were thawed.  I served this over plain white rice, it was a hit. Take your 4 pounds of cleaned shrimp and marinate in about 1/4 cup of lemon juice, 1/4 cup of flour and 1/4 cup of corn starch.  I put mine in the lemon juice first and gave it a good mix so all the shrimps were in contact with lemon juice, then sprinkled the flour and cornstarch on top and mixed again.  I mixed a few more times while it sat for 15 minutes or so -- while I prepped all the r...

Step by Step 1 yellow squash 4 slices of provolone cheese, or any other cheese 4 slices of deli turkey (or whatever you like) 2 eggs salt panko canola oil or other veggie oil flour -- seasoned however you like, I used             pepper and onion powder, no salt, there             will be enough salt when you sweat the             squash and also after they are cooked. 1.  I peeled the squash, then slices it.  Figured it'd help the flour stick better.  Not sure if you have to peel it ... if you make this without peeling, let me know how it turned out.  Slices should be thick enough to not see through, but thin enough to cook - maybe 1/4" ? 2.  Salt both sides of the squash - and lay on paper towels or clean kitchen towels and let sit for about 30 minutes.  This draws a lot of the water out from the squash and it'll help it not splatter so much when ...

AND EASY? Will be giving this one a shot as soon as we get home from Michigan ! Summer Veggies Prep time: 15 min. Cook time: 45 min. Total: 1 hr. INGREDIENTS COST 1 Tbsp olive oil $0.11 1 medium yellow onion $0.70 1 tsp minced garlic $0.08 1 medium zucchini $0.71 1 medium yellow squash $0.85 1 medium potato $0.91 1 medium tomato $1.65 1 tsp dried thyme $0.05 to taste salt & pepper $0.05 1 cup shredded Italian cheese $1.49 TOTAL $6.60 STEP 1: Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). STEP 2: While the onion and garlic are sauteing, thinly slice the rest of the vegetables. STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle gen...

I usually print out recipes that I come across online that I want to try one day, but not necessarily TOday - course, then when ONE day comes, I can't find the recipe, and no matter how much I Google, I can't find it again - so figured I'd just start linking them in posts on my own blog - should be easy enough to find later. Anyway - these look amazing - and with all the Jersey corn around right now - should be easy as pie to make ! I just love Sugarcrafter blog 3 cups fresh sweet corn, roughly chopped 1/4 cup shredded summer squash (I used a tiger squash) 2 cloves garlic, minced 1 cup flour 3/4 cup cornmeal 1 tsp baking powder 1/2 tsp baking soda 1 tsp basil 1/2 tsp salt 2 eggs 2 Tbsp milk 1 1/2 Tbsp butter, melted Olive oil, for frying

Made the Moroccan Chicken last night - IT WAS A WINNER ! Everyone, and I mean everyone - liked it. No one picked out the onions. No one complained about too many tomatoes, or "I don't like red sauce" - no complaints, nothing. For the next time - I'll probably add garlic when I do the onions - but that is the ONLY change I'll be making. Wonderful, easy and quick - this one is certainly going on my monthly rotation !

Rachael Ray April 2011 Ingredients: 1 1/2 cups frozen corn 2 ounces sugar snap peas, halved 3/4 teaspoon grated lemon peel, plus 1 1/2 teaspoons fresh lemon juice Salt and pepper Four 4-ounce tilapia fillets 1 1/2 teaspoons Old Bay seasoning 2 tablespoons extra-virgin olive oil Directions: 1.Preheat the oven to 425°. Cut out four 12-by-15-inch pieces of parchment. In a bowl, combine the corn, sugar snap peas and lemon peel; season with salt and pepper. Divide the mixture among the parchment pieces and top with the fish. Season the fish with the Old Bay, then the olive oil and lemon juice. 2.Bring together the long sides of the parchment and fold over twice, then tuck the short sides under to form a pouch. Transfer the pouches to a baking sheet and bake until the fish is just opaque, about 10 minutes. Transfer to a plate.

This is from Rachael Ray Magazine - April 2011 edition   This is one magazine I'll be keeping a subscription to, as usually get a few recipes I want to try each edition. Ingredients: 3 tablespoons unsalted butter, melted 1/4 cup plus 3 tablespoons light brown sugar 1/2 fresh pineapple—peeled, quartered lengthwise, cored and cut crosswise into 1/4-inch-thick slices 3/4 cup flour 3/4 cup stone-ground whole grain cornmeal 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup unsweetened applesauce 2 eggs Directions: 1.Preheat the oven to 350°. In a 9-inch cast-iron skillet, heat 1 tablespoon butter and 3 tablespoons brown sugar over medium heat, stirring, until melted. Add the pineapple and cook until tender, 5 to 7 minutes. Arrange the pineapple decoratively in the pan. 2.In a medium bowl, combine the flour, cornmeal, baking powder, salt and remaining 1/4 cup brown sugar. In a small bowl, combine the applesauce and remaining 2 tablespoons butter. B...

Wow - found this recipe online here - Chicken Enchiladas Recipe courtesy Tyler Florence and it was wonderful.  I used the smaller tortillas that my local grocery store had, used most of a rotissere chicken that was leftover (someone had eaten one leg and thigh) and I had one piece of leftover boneless, skinless chicken thigh from 2 nights ago.  I chopped up the chicken instead of cooking fresh and pulling it - but otherwise pretty much followed the directions to a T (ok, ok, I did NOT seed my own green chilis - if your grocery store has a Mexican section - they sell them already seeded and chopped in little cans.  Of course, the little cans only hold 3 chilis, so I had to use 2 cans - but since I probably used more chicken then was called for, and definately more enchilada sauce ... no worries) Every single person in my household like this - even Shammy (dh) which is saying something ! The Recipe (copied from the site linked above) Chicken Enchiladas ...

I love, love, love banana bread.  Very hard to find a good one out there that is moist, and gives you a nice serving size (have you ever cut a loaf of banana bread into 14 slices?  Get real!)  This recipe makes a nice, large loaf, and I ran it using 9 servings.  If you make a dozen muffins instead, they are 4 points each. First Attempt today turned out pretty well.    I used 4 Bananas 1 large egg 1/2 cup egg beaters 1 1/2 cup flour Tbsp Vanilla extract cinnamon 1 tsp baking powder 1 tsp baking soda 1/3 cup Splenda brown sugar 1/3 cup Splenda 1/2 cup unsweetened applesauce. I mixed the bananas, egg beaters, egg, applesauce, and vanilla until the bananas were pretty well smashed.  Added the dry ingredients - until everything is moist - dump it into a sprayed loaf pan (I just LOVE the Pam spray for baking !) and bake at *350 for about 40 minutes.  It turned out awesome.  So good that the first loaf disappeared before I could...

Again - this comes from Arabic Bites - these girls have some wonderful recipes For dough : 1 1/2 cup white flour. 1 1/2 cups whole wheat flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 2 Tablespoons olive oil. 1 1/3 cup water. For filling: 1/2 Tablespoon olive oil. 500 g ground meat. 1/4 teaspoon black paper. 1 teaspoon salt or to taste. 1 small onion, chopped. 3 boiled eggs. 1/4 cup cheddar cheese cubed. 2 Tablespoons parsley, chopped. Olive oil, extra for cook the Mtabaq. 1)For filling: Heat oil in large pan, cook onion until browned lightly, add meat and spices,cook,stirring, until browned,remove from pan. 2)Add boiled eggs, cheddar cheese and parsley. 3)For dough: place all ingredients in the bowl of mixer ,beat 3 minutes to make a soft dough. 4)Divide dough into 12 pieces. 5)Roll each portion into square. 6)Drop a 3-4 Tablespoons of filling into centre of each square ,fold over to enclose filling 7)Heat oil in large pan, cook Mtabaq until browned on both sides.

Blueberry-Banana Bread Get two fruits in one great-tasting quick bread. Savor this sweet, tempting bread all by yourself, or give it as a gift during the holidays. Prep Time:15 min Start to Finish:3 hr 20 min Makes:1 loaf (24 slices) 2 cups Original Bisquick® mix 3/4 cup quick-cooking oats 2/3 cup sugar 1 cup mashed very ripe banana (2 medium) 1/4 cup milk 2 eggs 1 cup fresh or frozen (thawed and drained) blueberries 1. Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches. 2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan. 3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. --------------------------------------...

This is pretty high in points - but it is good. I'll try and lower the points next time I make it by using 1/2 applesauce instead of all the butter, and egg beaters, and perhaps splenda and 1/2 wheat flour. But - if you're having guests for breakfast - this is excellent as is ! Blueberry Coffee Cake From Cooking Light This moist, tender cake scored high in our Test Kitchens, where tasters unanimously considered it a delicious way to use the first blueberries of the season. Studded with plump, juicy pockets of berries, the cake also features a sprinkling of turbinado sugar on top that adds another dimension of texture. Ideal for breakfast, brunch, dessert, or as a snack to savor with coffee, it's a recipe you'll make more than once. 1 1/2 cups all-purpose flour (about 6 3/4 ounces) 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup granulated sugar 6 tablespoons butter, softened 1 teaspoon vanilla extract 1 large egg 1 large egg white 1 1/3 ...

Estimated POINTS® Values Per Serving | 2 Servings | 24 Ingredients 3 cup all-purpose flour 2 cup SPLENDA (R) 1 tsp baking powder 3/4 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1 cup buttermilk 3 large egg(s) 1/2 cup Musselman's No Sugar Added Applesauce 1 Tbsp lemon zest 1 tsp imitation vanilla extract, no alcohol 2 cup unsweetened frozen blueberries Instructions Prepare bundt pan with Baker's Joy Non-stick spray with flour. Mix together all dry ingredients. In sep. bowl, mix together wet ingredients. Slowly add to dry, mixing only enough to moisten the mix. Fold in blueberries. Put into prepared pan. Cook 350 for about 1 hour--check for doneness. Got this from the WW website - will try it later this week - will post a review.

I'm not real big on Turkey burgers - I like beef. BUT - gave these a try last night - and they were AWESOME. The kids loved them - especially when I cut the first one in half for my 5yo (they are really nice size burgers) and the cheese oozed out from the inside. My 5yo ate and entire burger, and then 1/2 of another. And he's usually not a big eater. Yes, they were outside playing in the pool most of the day - but still I tripled this recipe and made 12 nice size burgers 8 ounces ground turkey breast 99% lean 1 cup shredded zucchini 2/3 cup panko 1/3 cup finely chopped onion 3 TBS taco or enchilada sauce 1 egg white 1.5 tsp ground cumin 1/4 tsp salt 4 TBS Monterey Jack Cheese 4 hamburger buns Heat grill. Combine turkey, zucchini, panko, onion, 1 TBS of taco sauce, egg white, cumin and salt in large bowl. Divide into 8 balls. Flatten 4 balls into patties (about 3.5 inches around and 1/4 inch thick) Place 1 TBS chhese in the center of each patty. Shape remaining turkey m...

Going to try this one over the weekend while my oven is on. Ingredients: 1 1/4 cups regular oats (not quick or instant) 3/4 cup Bisquick Heart Smart baking mix 1 cup skim milk 1/2 cup Egg Beaters, Original 1/3 cup canned pure pumpkin 1 cup canned peaches in juice or water; drained & chopped 1/4 cup SPLENDA, Granular 2 tsp. pumpkin pie spice 1/4 tsp. salt Directions: Preheat oven to 400 degrees. Combine ALL ingredients in a large bowl and stir well. Spoon mixture into a 12-cup muffin tin sprayed well with nonstick cooking spray. Bake muffins for 20 minutes, or until muffins have puffed up and tops are firm and golden. Allow to cool before removing from muffin tin. Enjoy! (Don’t you love recipes that are this easy!) This came from the Hungry Girl Web site - tons and tons of recipes if you haven't been there - plus sign up for her daily newsletter - sometimes it's just promoting something - but most times there are links to very good recipes - if you do sign up - please put ...

Ingredients 11 (6-inch) pita bread rounds 1/3 cup chopped sun-dried tomatoes, packed without oil 1 cup boiling water 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1 (8-ounce) tub light cream cheese, softened 1 (8-ounce) carton low-fat sour cream 3/4 cup grated Parmesan cheese 3/4 cup fat-free milk 1/2 cup (2 ounces) crumbled reduced-fat feta cheese 1/2 cup diced onion 1/2 cup fat-free mayonnaise 1 tablespoon red wine vinegar 1/4 teaspoon freshly ground pepper Preparation 1. Preheat oven to 350°. 2. Split each pita bread in half horizontally; cut each half into 6 wedges. Place pita wedges in a single layer on baking sheets; bake at 350° for 10 minutes or until toasted. 3. Combine sun-dried tomatoes and boiling water in a bowl; let stand for 1 hour or until soft. 4. Place artichokes and next 11 ingredients (through garlic) in a 3 1/2-quart electric slow cooker; stir well. Cover with...