“If everything seems under control, you’re just not going fast enough.” ~ Mario Andretti

You know what my favorite thing is about shrimp dishes?

How fast they cook!

Granted, for it to be quick, you need to buy peeled and de-veined shrimp. (worth every penny IMO!)

Although I’m at home most of the time now – my time is not my own, so quick and tasty meals are perfect for a week night meal.

This is a perfect example.

 Baked Greek Shrimp

(adapted from Cooking Light)

  • 1 tablespoon fresh lemon juice
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 teaspoon olive oil
  • 1 tablespoon Greek Seasoning
  • 1/2 cup chopped onion
  • 2 garlic clove, minced
  • 2 tablespoons bottled clam juice
  • 1 tablespoon white wine
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14.5-ounce) can diced tomatoes, drained
  • cooking spray
  • 3/4 cup (2 ounces) crumbled feta cheese$
  • 1 tablespoons dried parsley

Preheat oven to 450°.

Combine lemon juice, greek seasoning and shrimp in a large bowl; toss well.

Heat oil in a large nonstick skillet over medium-high heat.  Add onion to pan; sauté 2-3 minutes. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture.

Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve over cooked orzo.

20140424-200129.jpg

20140424-201343.jpg

Advertisements

“Everyone should have kids. They are the greatest joy in the world. But they are also terrorists. You’ll realize this as soon as they are born and they start using sleep deprivation to break you.” ~ Ray Romano

I have found that when I’m eating healthier, I have more energy and I’m not as sluggish.

I know, I know – everybody has always told me I would feel better the better I ate (my husband included) but now I can actually say I believe them…………as much as it pains me to say he was right.

Anyway – it’s good timing because we are living with a teething baby and sleep has been very limited. I’m a walking zombie and need all the help I can get!

Moroccan Chicken Salad Wraps

(adapted from Cooking Light)

  • 1 cup packed fresh spinach leaves
  • 1/2 cup packed fresh mint leaves
  • 1 small shallot, coarsely chopped
  • 1 garlic clove, peeled and crushed
  • 1/2 cup plain nonfat Greek yogurt
  • 3/8 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground red pepper
  • 1 ½ cups of cooked boneless, skinless chicken (chopped)
  • 4 whole wheat wraps
  • 1/4 cup red bell pepper, chopped
  • 4 teaspoons pine nuts, toasted

Place first 4 ingredients in the bowl of a food processor, and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt, and black pepper.

Combine remaining 1/4 teaspoon salt, juice, and next 5 ingredients (through red pepper) in a medium bowl. Add chicken and nuts; toss.

Divide spinach mixture and chicken mixture evenly (or to your liking) among the wraps.

Roll up and eat. 🙂

*this recipe is for 2 servings – it can be easily doubled*

 

20140417-190020.jpg

20140417-190052.jpg

Very different and very refreshing!

-abp

“I think children are like pancakes. You sort of ruin the first one, and you get better at it the second time around.” ~ Kelly Ripa

Hello friends!

I’m sorry it’s been a little while but it has been a busy spring – if you want to call it spring. brrrrrr.

I’m ready for it to get warm and stay warm. Mid-April and still worrying about your plants freezing. Not cool.

On another note – I’m still on my quest to find GOOD food that is GOOD for you. I have had a few misses but I’ve also found some keepers and last night we had one of those!

It still surprises me to find something that has all the flavor without all the calories.

Lemon Poppy seed Pancakes with Blueberry Compote

(adapted from Cooking Light)

  • 3 cups fresh or frozen blueberries
  • 6 tablespoons sugar, divided
  • 3 teaspoons grated lemon rind, divided
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon water
  • 6.6 ounces white whole-wheat flour (about 1 1/2 cups)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons poppy seeds
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • Cooking spray

Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently.

While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist.

Preheat nonstick pan to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto pan. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote.

 

20140417-090855.jpg

If you are short on time or ingredients or just prefer plain – this is a great healthy pancake recipe without the lemon or poppy seeds. I plan on it being the pancakes my little Elizabeth grows up with.

-abp

Nutritional Information

Amount per serving (serving = 2 pancakes and ¼ cup compote)

  • Calories: 286
  • Fat: 6.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 10g
  • Carbohydrate: 46g
  • Fiber: 6g
  • Cholesterol: 64mg
  • Iron: 2mg
  • Sodium: 279mg
  • Calcium: 219mg