Shrimp Fried Rice

This is one of everyone's favorites!  Mine too because it takes minutes to prepare!


Ingredients
2 cups rice (cooked)
½ lbs shrimp (uncooked)
4 eggs
4 green onions (chopped)
3 tbs Olive or Sesame oil
1 tsp salt
1 tbs soy sauce

Technique
Saute the onions in oil, add shrimp and cook for two minutes, add salt. Beat eggs and add to shrimp, cook for one minute. Slide everything over to one side of the pan add some more oil to the empty side and add rice. Add salt and soy sauce until you have the taste you prefer. Buon appetito!


Print Page

Tortellini Salad

A delicious quick lunch!

Ingredients

2 lbs frozen cheese tortellini
1 lb broccoli florets
2 cups cherry tomatoes
1 small red onion, chopped

Sauce:
1/2 cup extra virgin olive oil
1/4 cup balsamic vinaigrette
1/4 cup Dijon mustard
1/4 cup milk
2 cloves garlic, chopped
1 tbs Italian spices


Technique

In a large pot boil water and cook tortellini according to package directions. Add broccoli when the tortellini has 3 more minutes to cook. Drain pasta and broccoli and run under cold water until cold. Pour into bowl and add tomatoes. Whisk all other ingredients together until thoroughly mixed and gently stir into pasta. Best served chilled. Buon appetito!







Print Page

Vegan Lasagna

** Warning do not try this at home, my kids loved it but my husband and I couldn't stomach it. I'm trying to use less (or no) meat but this was just too far for an Italian gal to go...**

Ingredients

extra-virgin olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 zucchini, finely chopped
1 summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups tomato sauce
1 cab canned white beans, rinsed and drained
1 package frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella


Technique

In a saute pan add extra-virgin olive oil, add the onion and cook until soft, about 5 minutes. Add the carrot, zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked, allow to cool. Grease the bottom of the dish and layer in sauce, noodles, veggies, spinach, and beans. Repeat until you run out of ingredient. Top with cheese. Bake at 350* for 1 hour or until cheese is bubbling.

Then call for pizza :D





Print Page

Baked Apples

This is one of my childhood favorites...yum!

Ingredients

4 Large apples washed and cored
1/2 cup oats
1/4 cup raisins
2 tsp. cinnamon
4 tsp sugar
4 pats of butter

Technique

In a small bowl combine oats raisins, cinnamon and sugar. Place apples in baking dish and pour mixture into apples and pack in to fit more goodies inside the apple. Once each apple is full place a pat of butter on top of each apple. Bake at 350* for 15-20 min or until the apple is soft. Let cool somewhat before eating. Buon appetito!



Print Page

Roasted Vegetables

3 beets
3 T. olive oil
1 lb. carrots, peeled and cut in 1" chunks
1/2 lb. brussels sprouts, trimmed and cut in half
8 large garlic cloves, unpeeled
salt and pepper
1 T. chopped rosemary

Preheat oven to 375 F.

Put beets in small baking dish. Rub with 1 T. oil. Cover with foil and roast for 1 1/2 hr.

Combine carrots, sprouts, garlic, and 2 T. olive oil in dutch oven. Sprinkle with salt and pepper. Add to oven after beets have been roasting for 30 min. Let roast for 1 hour.

Remove beets from oven. Stir rosemary into carrot mixture and roast 10 min. Hold beet with paper towel to prevent staining your fingers, and use another paper towel to remove the peel from the beet. This is very easy. Cut into 1 inch chunks. Toss with the other vegetables.

Tip: If you stain your hands or cutting board, rub them with salt and then wash.

Adapted from: The Food You Crave by Ellie Krieger




Print Page

Lemon Chicken Stir Fry

1 lemon
1/2 c. chicken broth
3 T. low sodium soy sauce
2 t. cornstarch
1 T. vegetable oil
1 lb. chicken breasts, cut into 1" pieces
1/2 lb. mushrooms, quartered
1 c. sliced carrots
2 c. snow peas, strings removed
1 bunch scallions, cut into 1 " pieces ( keep whites and greens separated)
1 T. chopped garlic

Grate 1 tsp. lemon zest. Set aside. Combine 3 T. lemon juice, broth, soy sauce and cornstarch.

Heat oil in skillet. Add chicken and cook about 5 min. , until cooked through. Transfer to a plate. Add mushrooms and carrots to pan and cook about 5 min., until carrots are tender.
Add peas, scallion whites, garlic and lemon zest. Cook about 30 sec. Whisk broth mixture and add. Cook until slightly thickened. Add the rest of the scallions and chicken. Heat through, about 2 min.

Adapted from Eating Well 500 Calorie Dinners
Print Page