July 26, 2011

Cilantro Shrimp

Makes 2-4 Servings
20 - Shrimp
2 - Garlic cloves, minced
2 Tbsp - Light Olive Oil
Sprinkle of Fish Seasoning
Handful of freshly chopped Cilantro
In a warm skillet add the olive oil and shrimp.  When you flip your shrimp add the remaining ingredients. Cook until shrimp is done, about 5 minutes.

July 20, 2011

Creamy Potato Salad

Makes 12 Servings (1/2 cup each)
 
1 1/3 lb Small Red Potatoes
3 Tbsp Cider Vinegar
1/2 tsp Salt
2 - Hard-cooked eggs
½ cup – Sweet onion, diced
1 - Celery Stalk, sliced (1/2 cup)
1 - Small Green or Red Bell Pepper, chopped

1 - Large Dill Pickle, chopped
3/4 cup - Fat-free Mayonnaise
1/4 cup - Fat-free Sour Cream
2 tsp - Dijon Mustard (I usually add more, depends on how strong you want it)
1/4 tsp - Coarse Ground  Black Pepper
  1. In a 4-quart saucepan, place potatoes and enough water to cover. Heat to boiling.  Reduce heat to medium; cook about 20 minutes or just until potatoes are fork-tender. Drain potatoes; cool slightly. Cut into 1-inch cubes. Place in large nonmetal bowl. Sprinkle with vinegar and salt; toss to coat.
  2. Peel and chop eggs. Add to potatoes with remaining ingredients; mix gently.
  3. In small bowl, mix dressing ingredients. Pour over salad; mix gently to coat. 
1 Serving: Calories 90; Total Fat 2.5g; Cholesterol 75mg; Sodium 270mg; Total Carbohydrate 13g

July 6, 2011

Pasta Salad

 Makes 8 Servings

1 - English Cucumber, diced
1/2 of a red onion, diced
1 bottle - Zesty Italian Dressing
1 pkg - Veggie noodles
1/2 lb - Boneless skinless chicken breasts, diced
4 oz - Swiss cheese, cubed
Chicken Seasoning

Preheat the oven to 350 degrees.

1. Season chicken with your favorite seasoning (I like to use McCormick Roasted Garlic Montreal Chicken or Mrs. Dash Chicken Seasoning ), cook for 20 to 30 minutes until done.

2. While the chicken is cooking, chop up the cucumber, red onion, and Swiss cheese.

3. Cook your noodles per the packaging then drain.

4. In a large bowl add the noodles, cucumber, onion, and 3/4 of the bottle of the Italian dressing; mix together.

5. Put in the fridge for at least 1 hour before serving.

6. Before serving add the remaining Italian dressing, mix together.

July 5, 2011

Antipasto Pasta Salad

Makes 10 Servings
1 pound - Wacky Mac Veggie Noodles
1- Green Bell Pepper, chopped
3/4 cup - Sweet Onion, chopped
2 oz  - Smoked Gouda Cheese, diced
3 slices - Provolone Cheese, diced
1 can -  Large Ripe Pitted Olives
3 oz - Dry Salami, diced
3 oz - Pepperoni, diced
2 Tbsp - Balsamic Vinegar
1/2 cup - Balsamic Vinegarette Dressing

1. Cook noodles per the instructions on the bag.
2. After the noodles are cooked, drain then poor into a large bowl.  Add all remaining ingredients with the noodles, mix until the vinegar's have covered all noodles.
3. Cover bowl and place in refrigerator until ready to serve.

Nutrition Information:
PER SERVING: 241 calories, 9g fat, 434mg sodium, 28g carbs, 10g protein