Warning: This is spicy! I ate these shrimp with tomatoes and avocado dressed with a little lime juice. They would make great shrimp tacos with pico de gallo and avocado.
6-8 Shrimp, peeled and deveined
1/4 Lime - just the juice of 1/4 lime
1/2 Chipotle Pepper, chopped
1 Tbs Adobo Sauce (the sauce the Chipotles come in)
1 Clove Garlic, Chopped
1/4 tsp. Cumin
1 Tbs Fresh Cilantro, chopped
In a bowl, mix all the ingredients but the shrimp. Add the shrimp to marinate for 20 minutes.
Heat a grill pan to high heat. Spray with non stick spray. Add the shrimp to the pan. Grill for 1-2 mins on one side. Flip the shrimp over to the other side and pour on the remaining marinade. Grill for another 1-2 minutes or until your shrimp have turned pink. They will over cook very fast on high heat.
Extra chipotle peppers? I put the individual peppers in an ice cube tray, add the adobo and freeze them. Once they are frozen I put them in a ziplock bag in the freezer for the next recipe.
Wednesday, September 24, 2014
Wednesday, July 16, 2014
1 Tbsp Sun Dried Tomatoes, chopped
1 Garlic Clove, chopped
4 Campari Tomatoes, halved
Crushed Red Pepper (optional)
2 tsp Balsamic Vinegar
2 tsp Extra Virgin Olive Oil
Handful of Basil, sliced
Heat your oven to 375 degrees.
In a small oven proof bowl, spray with non-stick spray.
To the bowl, add garlic, sun dried tomatoes, Campari tomatoes, salt, pepper, and crushed red pepper (if you would like it spicy). Top with balsamic vinegar and extra virgin olive oil. I like to add the ingredients in this order so the garlic and sun dried tomatoes are on the bottom and don't burn.
Place in the oven for 30-40 minutes, stir half way through.
While the tomatoes are cooking, cut your zucchini into "pasta". Toss the zucchini with a bit of salt and place over a colander while the tomatoes are cooking. The salt with remove some of the water from the zucchini so the "pasta" is not wet.
When the tomatoes are done, they will make their own sauce in the bowl. Place the zucchini on a plate and heat in the microwave for just 60 seconds. Then top with the hot roasted tomato sauce and finish with basil and parmigiana cheese.
Thursday, May 29, 2014
1/4 c quinoa
1/4 c frozen peas
1/4 c green curry sauce
1 zucchini, chopped in large dice
3 small tomatoes, such as Campari, quarter
Cook the quinoa according to the package.
Heat a pan over medium, spray it with non stick spray. Sauté the zucchini till cooked, about 5 minutes.
Then add the peas, tomatoes and green curry sauce and cook till just heated through.
Pour over quinoa.
Wednesday, March 5, 2014
1/2 c. Low Fat Cottage Cheese
1/4 c. Shredded Cheese that melts nicely, such as Cheddar, Mozzarella, Swiss, Jack, etc.
1 tsp. Ranch dressing mix
1 Roma Tomato Sliced, 1/4 inch thick
Small Baking Dish
Pre heat your oven to 350.
Spray a small baking dish with non-stick spray.
In a bowl, mix the eggs, cottage cheese, shredded cheese and ranch dressing mix together. Pour mixture into baking dish. Top with sliced tomatoes. Bake for 50-60 minutes.