Shrimp Cocktail 1 1/2 lbs medium shrimp, peeled and deveined 2 cups fat-free chicken broth 1 sprig fresh oregano 5 tablespoons fresh lime juice, divided 1 cup ice 2 teaspoons hot sauce 1 cup tomato juice 1 cup tomato, seeded and chopped 1 cup onion, diced 1 cup English cucumber, peeled and chopped 1/4 teaspoon salt 1/2 teaspoon black pepper 3/4 cup avocado, peeled and diced 1 tablespoon fresh cilantro, chopped 6 lime wedges, for garnish In a large saucepan, combine the broth, oregano and 1 tablespoon lime juice; bring to a simmer. Cook for about 5 minutes and discard the oregano. Add the shrimp to the pan; cook for about 3 minutes (or until done). Transfer the shrimp mixture to a large bowl. Stir in the tomato juice, ice and hot sauce. Let stand for 1 minute or until the ice melts. Stir in the remaining 1/4 cup lime juice, tomato, onion, cucumber, salt and pepper. Let cool, cover and chill. When ready to serve, stir in the cilantro. Divide the shrimp mixture evenly among 6 bowls; top with diced avocado.  Garnish with lime wedges. Makes six servings, 196 Caloiries each.  fat 5.3g/ carbs 11.2g (fiber 2.5g)/ Protein: 26.1g

Shrimp Cocktail

  • 1 1/2 lbs medium shrimp, peeled and deveined
  • 2 cups fat-free chicken broth
  • 1 sprig fresh oregano
  • 5 tablespoons fresh lime juice, divided
  • 1 cup ice
  • 2 teaspoons hot sauce
  • 1 cup tomato juice
  • 1 cup tomato, seeded and chopped
  • 1 cup onion, diced
  • 1 cup English cucumber, peeled and chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup avocado, peeled and diced
  • 1 tablespoon fresh cilantro, chopped
  • 6 lime wedges, for garnish
  1. In a large saucepan, combine the broth, oregano and 1 tablespoon lime juice; bring to a simmer.
  2. Cook for about 5 minutes and discard the oregano.
  3. Add the shrimp to the pan; cook for about 3 minutes (or until done).
  4. Transfer the shrimp mixture to a large bowl.
  5. Stir in the tomato juice, ice and hot sauce. Let stand for 1 minute or until the ice melts.
  6. Stir in the remaining 1/4 cup lime juice, tomato, onion, cucumber, salt and pepper.
  7. Let cool, cover and chill.
  8. When ready to serve, stir in the cilantro.
  9. Divide the shrimp mixture evenly among 6 bowls; top with diced avocado.
  10.  Garnish with lime wedges.

Makes six servings, 196 Caloiries each. 

fat 5.3g/ carbs 11.2g (fiber 2.5g)/ Protein: 26.1g

1 year ago

eattonguyen:

Why would you drench your pasta with Alfredo sauce when you can make a heart healthy avocado one?

After seeing this wonderful recipe from Oh She Glows, I knew what I was having for dinner tonight. However, I did make some slight changes to Angela’s recipe. One of them was using Shiritaki noodles, which was a first for me, in place of spaghetti pasta. I was surprised by how similar the texture and taste was to regular pasta. The best is that the entire package of Shiritaki noodles is only 40 calories! One serving of pasta is at least three times that amount. Everyone rush to your grocery store and stock up on avocado and Shiritaki noodles. This dish took me less than 15 minutes to prepare, but it was so delicious. Nothing beats a quick and healthy meal.

  • 1 package of Shiritaki noodles
  • 1 garlic clove
  • 1/3 cup shrimp, peeled
  • 1 tsp grapeseed oil
  • 1/2 cup small avocado
  • 1/2 lemon, juiced
  • chopped green onions and fresh basil
  • fresh ground black pepper
  1. Bring water to a boil in a pot. 
  2. Rinse, drain, then add the Shiritaki noodles to the boiling water. Cook for 2 minutes. When they are done, drain and rinse in a strainer.
  3. In a food processor, add the avocado, garlic clove, lemon juice and black pepper and process until smooth.
  4. Heat a pan and pour the grapeseed oil into it. Add the chopped green onions and fresh basil, then shrimp. Stir fry until cooked.
  5. Pour the noodles into a bowl and scoop the avocado sauce on top. Toss everything together, then add the cooked shrimp, green onions, and basil.
1 year ago
Baked Salmon with Dill Ingredients: 4 (6-ounce) salmon fillets (about 1 inch thick) cooking spray 1 1/2 tbs finely chopped fresh dill 1/2 tsp kosher salt 1/8 tsp freshly ground black pepper 1 lemon cut into 4 wedges Directions: Preheat oven to 350ºF. Place fish on a baking sheet coated with cooking spray; lightly coat fish with cooking spray. Sprinkle with fresh dill, salt, and pepper. Bake for 10 minutes or until fish flakes easily when tested with a fork (or until desired degree of doneness). Serve with lemon wedsges. Yields 4 servings at 263 Calories each. 15.8g fat (3.2g sat, 5.7 mono, 5.7g poly), 28g protein, .1g carbs).

Baked Salmon with Dill

Ingredients:

  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • cooking spray
  • 1 1/2 tbs finely chopped fresh dill
  • 1/2 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 lemon cut into 4 wedges

Directions:

  1. Preheat oven to 350ºF.
  2. Place fish on a baking sheet coated with cooking spray; lightly coat fish with cooking spray. Sprinkle with fresh dill, salt, and pepper.
  3. Bake for 10 minutes or until fish flakes easily when tested with a fork (or until desired degree of doneness).
  4. Serve with lemon wedsges.

Yields 4 servings at 263 Calories each. 15.8g fat (3.2g sat, 5.7 mono, 5.7g poly), 28g protein, .1g carbs).

2 years ago
Grilled Green Shrimp 1/3 cup chopped parsley 1/3 cup chopped basil 2  garlic cloves, minced 4  teaspoons extra virgin olive oil 3/4 teaspoon salt 1/4 teaspoon fresh ground pepper 1 1/2 lbs large shrimp, peeled and deveined 1 To prepare the marinade, combine the parsley, basil, garlic, oil, salt and pepper in a zip-close plastic bag. Add the shrimp. Refrigerate, turning the bag occasionally, 1 hour to overnight. 2 Spray a nonstick ridge grill pan with nonstick spray and set over medium-high heat. Working in batches, if necessary, grill the shrimp until they are just opaque in the center and lightly browned on the outside, 2-3 minutes on each side. Makes four servings, 226 each.

Grilled Green Shrimp

  • 1/3 cup chopped parsley
  • 1/3 cup chopped basil
  • 2  garlic cloves, minced
  • 4  teaspoons extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1 1/2 lbs large shrimp, peeled and deveined


    1. 1 To prepare the marinade, combine the parsley, basil, garlic, oil, salt and pepper in a zip-close plastic bag. Add the shrimp. Refrigerate, turning the bag occasionally, 1 hour to overnight.
    2. 2 Spray a nonstick ridge grill pan with nonstick spray and set over medium-high heat. Working in batches, if necessary, grill the shrimp until they are just opaque in the center and lightly browned on the outside, 2-3 minutes on each side.

    Makes four servings, 226 each.

    2 years ago
    Oven Fried Fish 1 1/2 lbs freshhaddock or 1 1/2 lbs tilapia fillets or 1 1/2 lbs other white fish 1/4 cup white cornmeal (or yellow) 1/4 cup dry breadcrumbs (I use seasoned) 1/2 teaspoon dried dill 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon paprika 1/3 cup skim milk 3  tablespoons butter, melted Preheat oven to 450ºF.  In a shallow dish, like a pie plate, combine all dry ingredients. Place milk in another shallow dish. Dip fish in milk, then in crumb mixture. Place in pan coated with cooking spray. Drizzle with melted butter. Bake for 10 minute or until fish flakes apart with fork. Six servings 220 Calories each.

    Oven Fried Fish

  • 1 1/2 lbs freshhaddock or 1 1/2 lbs tilapia fillets or 1 1/2 lbs other white fish
  • 1/4 cup white cornmeal (or yellow)
  • 1/4 cup dry breadcrumbs (I use seasoned)
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/3 cup skim milk
  • 3  tablespoons butter, melted


    1. Preheat oven to 450ºF.
    2.  In a shallow dish, like a pie plate, combine all dry ingredients.
    3. Place milk in another shallow dish.
    4. Dip fish in milk, then in crumb mixture.
    5. Place in pan coated with cooking spray.
    6. Drizzle with melted butter.
    7. Bake for 10 minute or until fish flakes apart with fork.
    Six servings 220 Calories each.

    2 years ago
    Tuna Melt 12 ounces canned chunk light tuna, drained (see note below) 1 medium shallot, minced (2 tablespoons) 2 tablespoons low-fat mayonnaise 1 tablespoon lemon juice 1 tablespoon minced flat-leaf parsley 1/8 teaspoon salt Dash of hot sauce Freshly ground pepper to taste 4 slices whole-wheat bread, toasted 2 tomatoes, sliced 1/2 cup shredded sharp cheddar cheese Preheat broiler. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. Nutrition bonus: Vitamin A & Vitamin C (20% daily value). Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. Makes four servings, 250 Calories each

    Tuna Melt

    • 12 ounces canned chunk light tuna, drained (see note below)
    • 1 medium shallot, minced (2 tablespoons)
    • 2 tablespoons low-fat mayonnaise
    • 1 tablespoon lemon juice
    • 1 tablespoon minced flat-leaf parsley
    • 1/8 teaspoon salt
    • Dash of hot sauce
    • Freshly ground pepper to taste
    • 4 slices whole-wheat bread, toasted
    • 2 tomatoes, sliced
    • 1/2 cup shredded sharp cheddar cheese
    1. Preheat broiler.
    2. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.

    Nutrition bonus: Vitamin A & Vitamin C (20% daily value).

    Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna.

    Makes four servings, 250 Calories each

    2 years ago
    Smoked salmon salad (twist on tuna salad) 2 tablespoons fat-free mayonnaise 2 tablespoons plain low-fat yogurt 1 cup chopped celery 2 tablespoons capers 1/8 teaspoon ground black pepper 8 leaves lettuce Crumble the salmon into a 1 quart bowl, removing any bones or skin. In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves. Yields 4 servings, 182 Calories each

    Smoked salmon salad (twist on tuna salad)

    • 2 tablespoons fat-free mayonnaise
    • 2 tablespoons plain low-fat yogurt
    • 1 cup chopped celery
    • 2 tablespoons capers
    • 1/8 teaspoon ground black pepper
    • 8 leaves lettuce
    1. Crumble the salmon into a 1 quart bowl, removing any bones or skin.
    2. In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

    Yields 4 servings, 182 Calories each

    2 years ago
    Original Trader Joe’s Smoked Salmon Salad, with dressing - 240 Calories 2 oz salmon (about 120 Calories) 1/2 boiled egg (35) preferred greens (20) dressing (up to 65) A really easy salad to replicate and make your own. This is another one where I give you the idea and you get to run with it. Reasons to eat salmon Salmon is low in calories and saturated fat, yet high in protein Has a unique type of health-promoting fat, the omega-3 essential fatty acid (this actually helps to boost your metabolism) vitamins like vitamin-D, vitamin-A and some members of vitamin-B family minerals like Selenium, Zinc, Phosphorus, Calcium and Iron.

    Original Trader Joe’s Smoked Salmon Salad, with dressing - 240 Calories

    • 2 oz salmon (about 120 Calories)
    • 1/2 boiled egg (35)
    • preferred greens (20)
    • dressing (up to 65)

    A really easy salad to replicate and make your own. This is another one where I give you the idea and you get to run with it.

    Reasons to eat salmon

    • Salmon is low in calories and saturated fat, yet high in protein
    • Has a unique type of health-promoting fat, the omega-3 essential fatty acid (this actually helps to boost your metabolism)
    • vitamins like vitamin-D, vitamin-A and some members of vitamin-B family
    • minerals like Selenium, Zinc, Phosphorus, Calcium and Iron.
    2 years ago

    Tilapia with Peppers and Olives

    Serves 4| Total Time: 20m

    Ingredients

    • 2 tablespoons olive oil
    • 4 6-ounce tilapia fillets
    • kosher salt and black pepper
    • 2 red bell peppers, thinly sliced
    • 1 onion, thinly sliced
    • 1/2 cup pitted green olives
    • 1/2 cup fresh flat-leaf parsley, chopped
    • 2 tablespoons fresh lime juice

    Directions

    1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
    2. Season the fish with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
    3. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat.
    4. Cook the peppers and onion, stirring often, until tender, 8 to 10 minutes.
    5. Stir the olives, parsley, lime juice, and ¼ teaspoon each salt and pepper into the vegetables. Serve with the fish.

    Calories: 276 per serving

    2 years ago
    California Roll in a Bowl Salad: 1 cup brown rice, cooked (1/2 c dry) 1 head butter or romaine lettuce, chopped 8 oz. imitation crab meat or cooked shrimp, chopped 1 English (seedless) cucumber, thinly sliced (and peeled if not organic) 1 ripe avocado, diced 1 carrot, grated 3 T pickled ginger, chopped (available in the Asian section of most supermarkets) Dressing: 3 T rice wine vinegar 1 T light soy sauce Wasabi powder to taste (start with 1/2 t) Garnishes: 1 T sesame seeds 1 large sheet nori (seaweed), toasted and broken into small pieces Combine all ingredients for dressing in a small bowl and whisk ingredients together. Divide clean, dry and chopped lettuce among four large bowls. Top with crab meat, avocado, cucumber, carrot and ginger. Drizzle dressing over salads, then top with sesame seeds and nori. Makes 4 servings at about 200 Calories each

    California Roll in a Bowl

    Salad:

    • 1 cup brown rice, cooked (1/2 c dry)
    • 1 head butter or romaine lettuce, chopped
    • 8 oz. imitation crab meat or cooked shrimp, chopped
    • 1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
    • 1 ripe avocado, diced
    • 1 carrot, grated
    • 3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

    Dressing:

    • 3 T rice wine vinegar
    • 1 T light soy sauce
    • Wasabi powder to taste (start with 1/2 t)

    Garnishes:

    • 1 T sesame seeds
    • 1 large sheet nori (seaweed), toasted and broken into small pieces
    1. Combine all ingredients for dressing in a small bowl and whisk ingredients together.
    2. Divide clean, dry and chopped lettuce among four large bowls. Top with crab meat, avocado, cucumber, carrot and ginger. Drizzle dressing over salads, then top with sesame seeds and nori.

    Makes 4 servings at about 200 Calories each

    2 years ago