Author: kris

Skinny Chicken and Broccoli Stir-Fry

How To Prepare
1. Coat a large nonstick pan or wok with cooking spray. Add 1 teaspoon oil. Add chicken and squeeze the juice of 1 lemon over the top. Cook over medium-high heat, stirring often, until chicken is completely cooked, about 4 minutes. Remove from pan and add to a plate. Set aside.

2. Coat the same nonstick pan with more cooking spray. Add all the veggies and water. Stir-fry for about 3 minutes until broccoli softens. Stir in ginger, garlic and red pepper flakes. Continue to cook and stir-fry for 1 minute. Add back chicken, add teriyaki sauce, maple syrup and vinegar. Reduce heat and simmer, stirring frequently, for about 5 minutes.

Makes 4 large servings, each serving ~2 cups

Skinless Chicken Breast with Shallots in Red Wine Vinegar Poulet Au Vinaigre

How To Prepare
Season chicken with pepper.

In a medium saucepan, combine vinegar, Splenda, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.

Spray a large skillet with cooking spray, then over medium-low heat add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth and pepper. Cover and simmer about 20 minutes until tender.

Remove the chicken, boil a few minutes then return chicken to skillet. Top with fresh parsley.

Skillet Pork and Warm Pineapple Salsa

How To Prepare
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with jerk seasoning, and red pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; cover and keep warm.
Add remaining 1 teaspoon oil to skillet. Add pineapple, reserving 2 tablespoons juice. Add onion; cook 2 minutes or until lightly browned, stirring frequently. Stir in lime juice, jalapeño, and reserved pineapple juice. Serve warm salsa over pork.

Simple Persian Salad

How To Prepare
Mix cucumber, tomatoes, onion, and herbs in a bowl and refrigerate for 20 minutes.
In a small bowl, combine lime juice, oil and pepper – whisk well.
Pour over vegetable mixture and serve.

Shrimp, Sweet Potato and Apple Soup

How To Prepare
Heat oil on medium in a large pot or Dutch oven. Sauté shallots and onions for 4-5 minutes. Sprinkle curry powder and stir until fragrant. Add sweet potatoes and apples followed by vegetable broth. Bring to a boil, then turn heat to low, cover and simmer for 20 minutes, until potatoes are tender. Transfer soup to a blender or food processor and purée until smooth. Return to pot or Dutch oven. Stir in shrimp, then heat through.

Serves 6

Shrimp Wraps with Green Apple Salsa

How To Prepare
1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, rind, apple, and jalapeño; toss.
3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Place 2 butter lettuce leaves on each of 4 plates, and divide shrimp evenly among leaves. Divide salsa evenly among tacos.

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 Shrimp Wraps with Green Apple Salsa
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Shrimp Veracruzana

How To Prepare
Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges

Shrimp Stir -Fry

How To Prepare
Heat the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some pepper to taste.
Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it’s all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil then … this is the best part … squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

Shrimp Paulista

How To Prepare
1
Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.
2
Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro and 1/4 teaspoon red pepper. Toss to combine.

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 Shrimp Paulista
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Shrimp and Fresh Herb Salad

How To Prepare
Rinse and dry salad leaves and divide among four plates. Add sliced mushrooms, cherry tomatoes, red onion and pepper strips. Spoon equal amounts of shrimp meat on top of salad.

For the vinaigrette, whisk vinegar, lemon juice and mustard together and whisk in olive oil. Or, combine vinegar, lemon juice, mustard and oil in a screw-top jar and shake vigorously. Drizzle over salad.

Serves 4.