Thursday, January 21, 2010

Apple and Spinach Salad
Shannon Packer

2 TB fresh lime juice
2 TB fresh orange juice
2 tsp Dijon Mustard
2 tsp honey
1/4 tsp salt
Freshly ground black pepper to taste
1/2 cup thinly sliced red onion
8 cups fresh baby spinach (about 8 ounces)
1 large apple, cored and thinly sliced
1/4 cup (1 ounce) crumbled blue cheese or feta cheese

Combine juices, mustard, honey, salt and pepper in a small bowl and whisk
together. Place onions and spinach in a large bowl. Add dressing and toss
together. Top with Blue Cheese or Feta Cheese. Can also top with peans or

Angel Hair Pasta with Shrimp
By Janet Lee Chamberlain in “Five Star Recipes from Well-Known Latter Day Saints
with some adaptations by Kelly Eyring

12oz. fresh or frozen shrimp, peeled and deveined
1 cup chopped onion
2 cloves garlic, minced
1 Tbs. olive oil
½ cup white cooking wine or water
2 Tbs. snipped fresh basil
3 tsp. snipped fresh oregano
2 tsp. chicken bouillon granules
1 tsp. cornstarch
1/8 tsp pepper
6 oz. dried angel hair pasta, cooked
2 medium tomatoes, peeled, seeded, and chopped
¼ snipped parsley
½ cup grated Parmesan cheese

Thaw shrimp if frozen.

In a large saucepan cook the onion and garlic in hot oil until onion is tender. Combine the cooking wine or water, basil, oregano, bouillon granules, cornstarch, and pepper. Add to saucepan. Cook and stir until bubbly.

Add shrimp to liquid mixture in saucepan. Cover and simmer about 3 minutes or until shrimp turn pink.

Meanwhile, cook pasta in boiling water for 2 minutes, until it is al dente. Stir tomatoes into shrimp mixture and heat through. To serve, toss pasta with parsley. Spoon shrimp mixture over pasta. (I like to mix it all together) Sprinkle with Parmesan cheese. ( Of course I like plenty of cheese too).

Creamed Zucchini Soup with Shrimp
Nicole Burt
This comes from Cooking Lite and was my favorite growing up!

4 1/2 C water, divided
1/2 LB small fresh shrimp
1 medium onion, chopped
1 clove garlic, minced
6 small zucchini, sliced
1 TBL chicken bouillon granules
1 TBL chopped fresh basil
1/8 tsp pepper
1 C skim milk
1/4 C grated parmesan cheese

Bring 1 1/2 C water to boil in saucepan; add shrimp. Reduce heat; cook 3-4 min (do not boil). Drain, and rinse in cold water. Peel, devein, and coursly chop shrimp.
Coat small dutch oven with cooking spray; place over medium heat until hot. Add onion sand garlic; saute until tender.
Stir in Zucchini, 3 C water, bouillon, basil and pepper. Cover and bring to a boil; reduce heat, and simmer 10 min or until zucchini is tender. Transfer zucchini mixture in batches into container of an electric blender or food processor; process until smooth. Return to Dutch oven, and stir in milk and cheese. Cook over low heat, stirring constantly, until cheese melts. Add shrimp, and heat thoroughly. Makes 1 1/2 quarts (84 calories per 1 C serving).
protein 9.7/fat 1.8/carbs 8.2/cholesterol 46/iron 1.3/sodium 318/calcium 150

Spinach and Basil Pesto with Angel Hair Pasta and Grilled Chicken
Sarah d'Evegnee
Marinade: (I'm guessing on the measurements a little--I just eyeballed it and added what sounded good)
2 t minced garlic
2 t brown mustard
4 T lemon juice
3 t Italian Seasoning
1/4 cup minced red onion
1/4 cup balsalmic vinegar
1/2 cup olive oil

Mix well. Tenderize (with a fork) and marinate 4-6 chicken breasts in a freezer bag for 6-8 hours. Grill chicken for 7-10 minutes on each side or until juices run clear.

Spinach and Basil Pesto
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered or 3 t. minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/4-1/2 cup extra-virgin olive oil (depending on how think you like your pesto)

Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

Serve pesto over whole wheat angel hair pasta with shaved parmesan on top and grilled chicken on the side.

Brown Rice Pudding
Stephanie Fay

1/2 cup brown rice
1/3 cup dried cranberries
1/4 cup brown sugar
1 can light coconut milk
1 1/3 cups nonfat milk
1/2 cup liquid egg substitute
1 tsp. almond extract

2 bananas, sliced
Brown Sugar

Spray your slow cooker with nonstick spray. Stir together brown rice, cranberries and sugar in crockpot. In a separage bowl, wisk coconut milk, nonfat milk, egg sub, and almond extract together. Pour over rice mixture. Cook on high for 4-5 hours.

Serve with sliced bananas and brown sugar on top.

Serves 6

Per serving: 240 calories, 2 g fat, 2 mg cholesterol, 42 g carbs, 2 g fiber, 9 g protein, 11% vitamin A, 7% vitamin C, 21% calcium, 7% iron


Cinnamon Spice Dip
Shannon Packer

2 oz. fat free cream cheese
1/2 tsp. ground cinnamon
2 TB honey
1/8 tsp nutmeg
1/2 cup fat free sour cream

Beat cream cheese and honey til smooth. Add remaining ingredients and beat
until smooth. Cover and refrigerate 1-2 hours for flavors to blend. Serve
with fruit as dip. Yield: 1 cup.

Six Week Bran Muffins
Shannon Packer

2 cups boiling water
1 cup shortening
1 tsp salt
2 cups chopped dates
4 eggs
5 cups flour
5 tsp. soda
2 cups sugar
2 cups 40% Bran Flakes
1 cup chopped nuts
1 qt. buttermilk
4 cups All Bran Cereal

Add soda to water. Let cool. Cream shortening and sugar. Add eggs one at
a time. Beat well. Add buttermilk, flour and salt. Add water and soda.
Mix All-Bran and Bran Flakes, dates, and nuts. Add to mixture. Store in
refrigerator. Spoon into greased muffin tins or cupcake papers. Bake at
350 for 10-15 minutes.

Friday, January 1, 2010