Shrimp and Shittake Risotto
January 18, 2011
Cook :30 mins
Prep: 30 mins
Makes 4 servings
Ingredients
- 4 cups reduced-sodium chicken broth
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped onion
- 3 teaspoons minced fresh garlic
- 1 cup Arborio rice
- 3/4 cup dry sherry or dry white wine
- 4 teaspoons olive oil
- 6 ounces shiitake mushrooms, stemmed, caps sliced (about 2 cups)
- 2 teaspoons minced fresh thyme
- Pinch salt
- 3/4 pound medium shrimp, shelled and cleaned (tails removed if desired)
- 1/4 cup freshly grated Parmesan
- 2 tablespoons minced fresh parsley
Directions
1. In a medium saucepan, bring the chicken broth to a simmer; reduce heat to low and keep warm.
2. Melt the butter in a large skillet over medium-low heat. Add the onion; saute until softened, 3 minutes. Add 1 teaspoon of the garlic; saute 30 seconds. Stir in the rice, then add 1/2 cup of the sherry; cook until absorbed, stirring frequently, about 2 minutes. Add 1/2 cup of the broth, stirring until absorbed, 2 minutes. Add remaining broth 1/2 cup at a time; stir each 1/2 cup until absorbed before adding the next. Cook, stirring frequently, until rice is tender and creamy, 20 to 25 minutes.
3. Heat 2 teaspoons of the olive oil in a nonstick skillet over medium-high heat. Add the mushrooms and saute until golden, 5 to 7 minutes. Add 1 teaspoon each of the garlic and thyme and the pinch of salt; saute 1 minute and transfer to a plate. Add remaining oil and the shrimp to empty pan; cook 2 minutes. Add remaining garlic and saute 1 minute more. Add remaining sherry and simmer 1 minute, until shrimp are just barely cooked through; set aside.
4. When the risotto has finished cooking, stir in shrimp and liquid, mushrooms, Parmesan, parsley and remaining thyme. Warm 2 minutes. Spoon into bowls and serve.
Protein Packed Recipes! Work Out and Eat Great!
January 12, 2011
Salsa Chicken
INGREDIENTS
1 cup brown rice
1 packet chicken taco seasoning
1 lb. chicken breast, cut into 2-inch pieces
15-oz. jar of your favorite salsa
½ cup grated reduced-fat cheddar cheese
Nonstick cooking spray
Serves 4
INSTRUCTIONS
Cook rice per package directions. Preheat oven to 350 degrees F. Coat oven-safe skillet with nonstick cooking spray.
Pour taco seasoning packet into a shallow dish. Dip chicken pieces in taco seasoning, coating each piece. Place evenly in skillet.
Cook chicken over medium-high heat for two minutes, then flip each piece over and cook another 2 minutes.
Remove from heat. Pour salsa over chicken pieces. Cover and bake in oven for 10 minutes.
Sprinkle cheese over salsa-chicken pieces and bake, covered, for 10 minutes.
Remove from oven. Place ½ cup cooked rice on each plate and scoop salsa-chicken on top.
NUTRITION FACTS (per serving):
370 calories
32 g protein
46 g carbs
2 g fat
2 g sugar
837 mg sodium
67 mg cholesterol
2 g fiber
Ginger-chile chicken Stir Fry
The secret behind a successful stir-fry is to prepare all of the ingredients in advance and cook them quickly. Cook the rice, chop the veggies, add the chicken, and in minutes you’ll have a homemade meal. Enjoy!
INGREDIENTS
2 Tbsp. oil (divided)
1 lb. boneless, skinless chicken breasts, cut into ½-inch pieces
2 Tbsp. fresh minced ginger
1 fresh Serrano chile, seeded and sliced into strips
1 medium onion, halved lengthwise and sliced into strips
1 small red bell pepper, seeded and julienned
1 small green bell pepper, seeded and julienned
1 small yellow bell pepper, seeded and julienned
Sauce:
¼ cup reduced-sodium soy sauce
2 Tbsp. water
2 cloves garlic, minced
2 tsp. cornstarch
1 tsp. sugar
INSTRUCTIONS
1. Heat 1 Tbsp. oil in a wok or large skillet placed over medium-high heat. Add chicken and stir fry until almost cooked through. Remove chicken to a plate; cover to keep warm.
2. Heat remaining oil in wok. Add ginger, chile, onion and bell peppers; stir-fry five minutes or until peppers are crisp-tender. Return chicken to wok.
3. Mix sauce ingredients together in a small bowl. Pour sauce into wok and cook until sauce is thick and bubbly, about two minutes. Serve over rice.
Serves 4
NUTRITION FACTS (per serving):
234 calories
27 g protein
22.5 g carbs
7 g fat
2 g fiber
4 g sugar
608 mg sodium
Spring Greens with Oranges
May 10, 2010
Directions
Whisk the grated zest and juice of 1 orange,
1 teaspoon honey
1/2 cup olive oil in a bowl
Add 12 cups watercress and/or arugula
3 sliced oranges
2/3 cup toasted walnuts
1/4 cup finely sliced fennel and toss.
Fast & Easy Fruit Salad with Poppy Seed Dressing
May 10, 2010
Ingredients
1 cup halved green seedless grapes
1 cup quartered strawberries
1/2 cup blueberries
2 tablespoons sugar
1/4 cup fresh lime juice
1 teaspoon poppy seeds
1/4 cup unsalted pistachios, toasted
Directions
Toss grapes, strawberries and blueberries with sugar in a medium bowl. Stir in lime juice, and poppy seeds. Let sit at room temperature for at least 1/2 an hour. Garnish with pistachios and serve.
Good beer without the guilt or belly fat !
March 23, 2010
AMSTEL LIGHT 95 Cals/5 G Carbs
BEST PART :This Amsterdam native has won American hearts–it’s one of the top imported beers in the U.S.
TESTER SAYS: “Thicker, smoother, and not as wimpy as most light beers, but a little tangy.”
VERDICT: Our go-to -option at upscale bars.
Get Stacking !
March 3, 2010
Cherries, a good source of cancer-fighting antioxidants, add a surprising fruity flavor to this chunky classic from Terry Conlan of Lake Austin Spa Resort in Austin, Texas. Bonus: Walnuts provide healthy fats.
INGREDIENTS
- 1/2 cup lowfat mayonnaise
- 2 tablespoons chopped fresh tarragon or 1 1/2 tsp dried
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon black pepper
- 2 cups chopped roasted chicken breast
- 2 celery stalks, chopped
- 1/3 cup chopped dried cherries
- 1/3 cup chopped walnuts
- 1/4 cup chopped shallots
- 4 lettuce leaves
- 8 slices toasted whole-grain bread
PREPARATION
Combine mayonnaise, tarragon, lemon juice and pepper in a bowl. Toss chicken, celery, cherries, walnuts and shallots in another bowl. Stir in mayonnaise dressing. Place 1 lettuce leaf each on 4 slices of bread. Divide chicken salad among sandwiches; top with remaining bread.
The skinny
454 calories per serving, 14.3 g fat (1.2 g saturated), 49.4 g carbs, 11.2 g fiber, 34.8 g protein
Sesame Green Beans
January 18, 2010
Making your daily veggies exciting!
Ingredients
8 ounces fresh green beans, trimmed
2 tablespoons low sodium soy sauce
1/2 tablespoon miso paste
1/2 teaspoon red pepper flakes
4 cloves garlic, minced
1 teaspoon grated fresh ginger root
1 tablespoon sesame seeds, toasted [Read more]
Orange Rosemary Chicken
January 18, 2010
Ingredients
1 1/2 cups orange juice
1/4 cup olive oil
1/4 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
1 teaspoon salt
1 teaspoon ground black pepper
1 (2.5 pound) whole chicken, cut into 8 pieces [Read more]
HOLIDAY RECIPES -Hazelnut Cookies
December 14, 2009
These crispy cookies are made with Piedmontese staples—hazelnuts and eggs packed with a nutty burst of flavor.
Ingredients
2 cups hazelnuts, toasted and skinned
1 1/4 cups sugar
4 large egg whites
1/2 teaspoon salt
1 teaspoon vanilla extract
[Read more]
HOLIDAY RECIPES -Ham&Cheese Stuffed Chicken Breasts
December 14, 2009
Ingredients
1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons chopped ham
2 teaspoons Dijon mustard
Freshly ground pepper, to taste
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil