Spicy Shrimp Spinach Salad
Try this light and easy Spicy Shrimp Spinach Salad. It will sure be a hit on a hot summer day! As with other seafood, shrimp is high in calcium, iodine and protein. A shrimp-based meal is also a significant source of cholesterol depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system.
Ingredients
- 1 lb fresh or frozen medium shrimp peeled and deveined
- 1 1/2 tsp jerk seasoning
- 1 tbsp olive oil
- 1 1/2 tsp minced garlic
- 8 cups torn spinach leaves
- 1/4 cup chopped red onion
- 1 cup grape tomatoes
Servings:
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Instructions
- Thaw shrimp, if frozen. You can do this by placing the shrimp under cool running water for no more than 20 minutes
- Rinse shrimp; pat dry with paper towels.
- Place shrimp in a small bowl.
- Sprinkle shrimp with jerk seasoning; toss to coat.
- Set shrimp aside.
- If it is going to take some time, place in refrigerator to follow food safety guidelines.
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat.
- Add garlic, red onion, and shrimp.
- Cook in the hot oil for 2 to 3 minutes or until shrimp is opaque
- Add spinach, cook and stir about 1 minute or until spinach is just wilted. Remember, the more wilted the spinach the less vitamins and nutrients you will receive as the heat removes them.
- Transfer to a serving platter.
- Place tomatoes on top of dish to garnish and add flavor.
Recipe Notes
Southwest Bean Burrito
This delicious burrito is a refreshing and filling meal. You can eat the bean mixture in a burrito or add it to a bowl of steamed rice. Don’t be afraid to add a few other flavors like lime juice! Have fun with this Southwestern Bean Burrito recipe!
Ingredients
- 3/4 cup reduced fat, shredded cheddar cheese
- 8 corn tortillas
- 2 small avocados seeded, peeled, and chopped
- 1/2 teaspoon garlic powder
- 1 15 ounce can unsalted black beans rinsed and drained
- 1/2 8.75 ounce can unsalted kernel corn drained
- 1 teaspoon olive oil
- 1 cup tomatoes chopped
- 1/4 cup onion chopped
- 1/2-1 jalapeno pepper
- 1/4 cup cilantro
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Instructions
- Preheat oven to 300°F
- Combine together the black beans, corn, garlic powder, avocado, onion, and chopped tomato.
- If you would like to add the jalapeño and cilantro combine it with the above ingredients
- Set aside mixture
- Heat a large skillet over medium-high heat for 2 minutes with olive oil; reduce heat to medium.
- Cook tortilla for 2 to 3 minutes or until lightly browned, turning twice.
- Transfer tortilla to a baking pan.
- Place cheese and 1/8 prepared mixture on side of tortilla and fold to make burrito (You can use a toothpick to hold together).
- Place burrito in oven for 5-10 minutes and turn once to toast both sides until heated through and through. May broil for 3 minutes to make crispy.
- Serve while hot.
Recipe Notes
Soba Noodle and Snap Pea Salad
Here’s a healthy and delicious meal that can be made in a snap! This recipe makes a simple Asian side dish or easy, hearty meal that can be served hot or cold. Here’s a tip, shallots are preferred in this recipe over onions due to their lighter flavor.
Soba Noodle and Snap Pea Salad
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This salad is quick and easy. Serve with grilled fish or shrimp or eat alone.
| Servings | Prep Time |
| 10 | 15 minutes |
| Cook Time |
| 5 minutes |
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Ingredients
Salad
- 8 oz soba noodles
- 2 cups sugar snap peas cut in half
- 1/2 cup shredded carrots
- 1/2 cup shredded cabbage
- 1 small bell pepper diced
- 2 tsp shallots minced
Dressing
- 2 Tbsp olive oil
- 2 Tbsp low sodium soy sauce
- 1 Tbsp rice vinegar
- 1 tsp sesame oil
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Instructions
- Clean your area and wash your hands before you begin.
- Bring 4 cups of water to a boil. Add the soba noodles and cook for 4 minutes. In the last 30 seconds of cooking, add the snap peas. Drain and then rinse the noodle and pea mixture in cool water.
- Place the noodles and peas in a large bowl and add the carrots,cabbage, pepper and shallots.
- Whisk together all the ingredients for the the dressing and pour over salad. Refrigerate for at least 20 to 30 minutes.
Recipe Notes
Recipe adapted from Diabetes Forecast Magazine
Blackberry Chipotle Chicken
Blackberries aren’t just for desserts! Otherwise, plain chicken is taken to another level with savory blackberry and chipotle flavors. This recipe looks elegant but it actually really easy and fairly quick to make – give it a try this week!
Blackberry Chipotle Chicken
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Blackberries are not just for desserts. This savory recipe is perfect for chicken or try it on pork tenderloin.
| Servings |
| 4 people |
| Cook Time |
| 40 minutes |
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Blackberry Chipotle Chicken
Blackberries are not just for desserts. This savory recipe is perfect for chicken or try it on pork tenderloin.
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Ingredients
Chicken
- 1 pound chicken breast boneless, skinless and cut into 4 individual cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Chipotle Blackberry Sauce
- 4 teaspoons olive oil extra virgin
- 1 medium shallot or sweet onion diced
- 2 cups fresh blackberries
- 1 chipotle pepper in adobe sauce (canned), diced
- 2 teaspoons brown sugar
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon mint leaves minced
Servings: people
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Instructions
- Wash your hands and clean your preparation area. Preheat the oven to 375°F. Rinse any fresh fruits and herbs under cool running water to remove debris
- Sprinkle the salt and pepper on the chicken. In a nonstick pan heat up 2 teaspoons of the olive oil over medium-to-medium high heat. Place the chicken in the skillet and let brown for 3-5 minutes. Place chicken, browned side up, on a baking sheet.
- Bake for 20-25 minutes or until internal temperature has reached 165°F.
- While chicken is cooking in the oven, heat a 3-quart saucepan on medium-high heat. Add 2 teaspoons of olive oil and the diced shallots. Sauté for 3-4 minutes or until soft. Add blackberries, chipotle pepper, brown sugar, and balsamic vinegar. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Remove sauce from heat and let cool for 5 minutes. Serve the sauce over the chicken and top with mint leaves.
Recipe Notes
