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3/31/09 8:17 P

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Zucchini with Shrimp

Serving Size : 4
1/2 pound shrimp
1 1/4 pounds zucchini
1/2 pound asparagus
1/2 red bell pepper -- julienned
1/2 yellow bell pepper -- julienned
1 jalapeno pepper -- seeded and chopped
1 teaspoon fresh ginger -- grated
3 cloves garlic -- minced
1 tablespoon olive oil
2 tablespoons fresh cilantro -- chopped
1 tablespoon sesame seeds -- toasted
1 teaspoon sesame oil
salt and pepper -- to taste

Thaw shrimp, if frozen.

Cut zucchini in half lengthwise. Place each half, cut side down, on a board and cut into long, thin strips. Set aside.

Snap off and discard woody bases from asparagus. Cut asparagus diagonally into 1-inch pieces.

Place asparagus in a steamer basket over gently boiling water. Cover and steam for 2 minutes; add zucchini and steam for 2 to 3 minutes more or until vegetables are just crisp-tender (don’t overcook). Add red and yellow bell pepper and steam 1 minute. Drain well; keep warm.

Meanwhile, in a large skillet cook jalapeno, ginger, and garlic in cooking oil over medium-high heat for 30 seconds. Add shrimp. Cook over medium-high heat for 2 to 3 minutes or until shrimp turn pink, stirring often. Stir in cilantro, sesame seed, sesame oil, salt, and pepper.

Add vegetables to skillet; toss gently to coat. Transfer to a serving platter.

Per Serving: 152 Calories; 7g Fat (39.5% calories from fat); 15g Protein; 9g Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol; 90mg Sodium.

Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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3/20/09 2:02 P

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New Orleans Shrimp, Okra, and Tomato Sauté

Serving Size : 4

1 1/4 pounds shrimp -- uncooked, peeled and deveined
3 teaspoons cajun seasoning -- divided
6 slices smoked bacon -- chopped
3 tablespoons flour
2 cups frozen okra -- thawed
12 ounces cherry tomatoes
8 ounces clam juice
1/4 teaspoon ground allspice
2 green onions -- chopped

PreparationToss shrimp and 1 1/2 teaspoons Cajun seasoning in medium bowl to coat.

Cook bacon in large nonstick skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towel to drain.

Add flour to drippings in skillet. Stir constantly until roux is very dark brown, about 5 minutes.

Add okra and cherry tomatoes. Stir in remaining 1 1/2 teaspoons Cajun seasoning. Cook 1 minute. Add clam juice and allspice. Boil until sauce is thick, stirring often, about 3 minutes.

Add shrimp. Sauté shrimp until just opaque in center, about 5 minutes. Season to taste with salt and pepper. Mix in chopped green onions and cooked bacon.

Source: "Bon Appétit | May 2008"
Start to Finish Time: "0:30"

Per Serving (excluding unknown items): 217 Calories; 3g Fat (12.5% calories from fat); 31g Protein; 16g Carbohydrate; 3g Dietary Fiber; 216mg Cholesterol; 382mg Sodium.

Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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3/17/09 9:18 P

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Thanks Sophie, I love anything with cumin and fresh tuna or mahi mahi are some of my favorites.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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LYNNWAT's Photo LYNNWAT Posts: 4,545
3/17/09 9:01 P

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I have all these ingredients except the coconut oil so I'm almost ready to make this yummy recipe. Thanks !

Starting Weight: 235 on 01/01/07

Achieved Goal Weight: 140 on 11/29/07

Maintenance Weight Range: 138 to 143


"A true friend knows your weaknesses but shows you your strengths; feels your fears but fortifies your faith; sees your anxieties but frees your spirit; recognizes your disabilities but emphasizes your possibilities. "
William Arthur Ward


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,089
3/17/09 8:34 P

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Here is one I found on Whole Foods that I love. Enjoy!

Seared Tuna with Cumin


Serves 4
Aromatic whole cumin seeds impart texture and spice, while a touch of coconut oil, ideal for high temperature pan frying and searing, lends a sweet tropical flavor to the dish. While you may use ground cumin in this recipe, whole cumin seeds typically have more flavor and a longer pantry shelf life. Tuna is delicious, but feel free to substitute any firm whitefish, including mahi-mahi, halibut or sturgeon.

Ingredients
2 tablespoons crushed cumin seeds or ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 (6-ounce) tuna steaks
2 tablespoons unrefined coconut oil
2 tablespoons lime juice
2 tablespoons roughly chopped cilantro
1 lime, cut into wedges

Method
In a small bowl combine the cumin, garlic powder, salt and cayenne pepper; stir to blend. Sprinkle the cumin mixture evenly over the tuna, coating it completely. Heat oil in a large skillet over high heat until hot. Place tuna in skillet, and partially cover the skillet. Sear for about 3 minutes. Turn the fish over and sprinkle with the lime juice. Continue to cook until lightly browned on the outside and opaque in the center, about 3 minutes.

Transfer tuna to plates, garnish with cilantro and lime wedges and serve.

Nutrition
Per serving (about 7oz/189g-wt.): 250 calories (80 from fat), 9g total fat, 6g saturated fat, 80mg cholesterol, 210mg sodium, 2g total carbohydrate (1g dietary fiber, 0g sugar), 38g protein



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3/17/09 12:33 A

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Zucchini with Shrimp

Serving Size : 4
1/2 pound shrimp
1 1/4 pounds zucchini
1/2 pound asparagus
1/2 red bell pepper -- julienned
1/2 yellow bell pepper -- julienned
1 jalapeno pepper -- seeded and chopped
1 teaspoon fresh ginger -- grated
3 cloves garlic -- minced
1 tablespoon olive oil
2 tablespoons fresh cilantro -- chopped
1 tablespoon sesame seeds -- toasted
1 teaspoon sesame oil
salt and pepper -- to taste

Thaw shrimp, if frozen.

Cut zucchini in half lengthwise. Place each half, cut side down, on a board and cut into long, thin strips. Set aside.

Snap off and discard woody bases from asparagus. Cut asparagus diagonally into 1-inch pieces.

Place asparagus in a steamer basket over gently boiling water. Cover and steam for 2 minutes; add zucchini and steam for 2 to 3 minutes more or until vegetables are just crisp-tender (don?t overcook). Add red and yellow bell pepper and steam 1 minute. Drain well; keep warm.

Meanwhile, in a large skillet cook jalapeno, ginger, and garlic in cooking oil over medium-high heat for 30 seconds. Add shrimp. Cook over medium-high heat for 2 to 3 minutes or until shrimp turn pink, stirring often. Stir in cilantro, sesame seed, sesame oil, salt, and pepper.

Add vegetables to skillet; toss gently to coat. Transfer to a serving platter.



Per Serving: 152 Calories; 7g Fat (39.5% calories from fat); 15g Protein; 9g Carbohydrate; 3g Dietary Fiber; 86mg Cholesterol; 90mg Sodium.

Exchanges: 0 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.



Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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3/16/09 6:49 P

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Salmon Bake with Pecan Crunch Coating ***

Serving Size : 6

3 tablespoons Dijon mustard
3 tablespoons Smart Balance -- melted
5 teaspoons honey
3 slices Oro Wheat Light Bread -- made into bread crumbs (or other bread that has 40 calories per slice)
1/4 cup chopped pecans
3 teaspoons fresh parsley -- chopped
1 teaspoon fresh cilantro
pinch thyme
pinch lemon zest
24 ounces salmon fillets
salt and pepper -- to taste
6 lemon wedges -- for garnish

Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the mustard, butter, and honey. In another bowl, mix together the bread crumbs, pecans, parsley, cilantro, thyme and lemon zest..

Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet. Brush with mustard-honey mixture. Cover the top of each fillet with bread crumb mixture.

Bake for 10 minutes per inch of thickness, measured at thickest part, or until salmon just flakes when tested with a fork.

Serve garnished with lemon wedges.

Start to Finish Time: "0:30"
T(Cook Time): "0:10"

Per Serving: 211 Calories; 8g Fat (32.7% calories from fat); 24g Protein; 12g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 232mg Sodium.

Exchanges: 0 Grain (Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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3/15/09 3:24 P

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Mediterranean Salmon Cakes with Cucumber Sauce

Serving Size : 6

***CUCUMBER SAUCE***
2/3 cup cucumber -- finely diced
2/3 cup fat-free yogurt
1/2 teaspoon dried dill
2 cloves garlic -- minced

***SALMON CAKES***
1 can red salmon -- drained
1 can garbanzo beans -- rinsed and drained
3 slices Oro Wheat Light Bread -- toasted and made into crumbs
1/4 cup sliced black olives
1/2 cup chopped fresh parsley
2 tablespoons lime juice
1 teaspoon hot sauce
1/2 teaspoon cumin
pinch salt
2 large egg whites -- lightly beaten
2 teaspoons canola oil -- divided
PAM

TO PREPARE SAUCE: Combine cucumber, yogurt, dill, and garlic in a small bowl. Refrigerate till serving.

TO PREPARE SALMON CAKES: Remove bones and skin from salmon. Place chickpeas in a medium bowl; partially mash chickpeas with a fork. Stir in salmon, breadcrumbs, and olives. Combine parsley and next 5 ingredients (parsley through egg whites) in a small bowl; stir into salmon mixture. Divide mixture into 12 equal portions, shaping each into a 3/4-inch-thick patty.

Heat Spray heavy non-stick skillet with PAM over medium-high heat. Add half the oil. Add 6 patties; cook 4 minutes. Carefully turn patties over, and cook 4 minutes or until golden. Repeat with the remaining salmon mixture.

Serve with sauce.

Cuisine: Mediterranean

Per Serving: 204 Calories; 5g Fat (20.8% calories from fat); 13g Protein; 29g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 188mg Sodium.

Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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LYNNWAT's Photo LYNNWAT Posts: 4,545
3/10/09 8:55 P

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This is my favorite shrimp recipe.

Camarones Fritoes

Shrimp:
1/2 cup all-purpose flour
3/4 cup low-fat buttermilk
1 large egg white
1 (5.5-ounce) bag baked potato chips (such as Lay's)
1 1/2 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 400°.

To prepare shrimp, lightly spoon the flour into a dry measuring cup; level with a knife. Place flour in a shallow dish. Combine the buttermilk and egg white in a medium bowl, stirring with a whisk. Place potato chips in a food processor; process until finely ground. Place chip crumbs in a shallow dish.

Sprinkle shrimp evenly with salt and pepper. Working with 1 shrimp at a time, dredge shrimp in flour; dip into buttermilk mixture. Dredge shrimp in crumbs, shaking off excess. Place shrimp on a baking sheet coated with cooking spray. Lightly spray top of shrimp with cooking spray. Repeat the procedure with remaining shrimp, flour, buttermilk mixture, and crumbs. Bake at 400° for 10 minutes or until done.


Yield: 6 servings (serving size: about 7 shrimp

CALORIES 301 (16% from fat); FAT 5.3g (sat 0.6g,mono 0.9g,poly 1.4g); IRON 3.7mg; CHOLESTEROL 173mg; CALCIUM 138mg; CARBOHYDRATE 36.1g; SODIUM 641mg; PROTEIN 27g; FIBER 2.4g

Cooking Light, MAY 2004




Starting Weight: 235 on 01/01/07

Achieved Goal Weight: 140 on 11/29/07

Maintenance Weight Range: 138 to 143


"A true friend knows your weaknesses but shows you your strengths; feels your fears but fortifies your faith; sees your anxieties but frees your spirit; recognizes your disabilities but emphasizes your possibilities. "
William Arthur Ward


 Pounds lost: 4.0 
 
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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,089
3/9/09 9:27 P

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Here's a recipe for a simple and great scallop recipe that I posted on Sparkrecipes.

recipes.sparkpeople.com/recipe-detai
l.
asp?recipe=118865


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3/9/09 2:38 P

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Rosemary Orange Roughy ***

Serving Size : 4

Categories : 05 carbs or less
Seafood

1 pound orange roughy fillets
1/4 teaspoon lemon zest
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried rosemary -- crushed

combine the lemon zest, garlic powder, onion powder and rosemary.

Rub on both sides of fish.

Bake for 20 minutes in a 350 degree oven.


Per Serving 81 Calories; 1g Fat (9.6% calories from fat); 17g Protein; trace Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 72mg Sodium.

Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 0 Fat.

NOTES : You can use this spice blend with any fish. It is also especially good on salmon.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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3/9/09 2:34 P

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SOUTH OF THE BOARDER SHRIMP AND BROWN RICE *

Serving Size : 6

Categories : 05 carbs or less Lime juice
Main Dish Rice
Seafood Shrimp


1 cup chili sauce
1 tablespoon fresh lime juice
1 1/2 teaspoons horseradish -- creamy style
1/4 teaspoon Tabasco sauce
1/4 cup chopped cilantro
salt and pepper -- to taste

2 pounds shrimp -- peeled and cooked.

2 cups cooked brown rice

Combine all ingredients, except shrimp, in a bowl. Mix until well blended. Serve with shrimp.


Per Serving (excluding unknown items): 243 Calories; 3g Fat (11.9% calories from fat); 32g Protein; 19g Carbohydrate; 2g Dietary Fiber; 230mg Cholesterol; 237mg Sodium.

Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Other Carbohydrates.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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MAMA_HAWK SparkPoints: (0)
Fitness Minutes: (34,685)
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3/9/09 2:30 P

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Almond-Crusted Fish Fillets

Serving Size: 4
Categories: seafood

Cook Time: "0:10"
Preparation Time :0:15


3/4 cup slivered almonds -- divided
1/4 cup soy flour -- (whole wheat or all purpose is OK)
1 1/4 pounds Orange roughy -- 4 - 6 ounce fillets
1 teaspoon dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon lemon pepper
PAM

In the bowl of a food processor, pulse half the almonds, soy flour, parsley, salt and pepper and paprika together. DO not over process.

Dredge fish fillets in flour mixture.

Spray a large heavy skillet with PAM and heat over medium high heat. Cook fish for 5 minutes and gently turn and cook for an additional 4 minutes. Test for doneness with a fork. If fish flakes it is done.

Spray skillet again with PAM and add remaining almonds stirring often, 1 minute or until golden. Remove almonds and spoon on top of fish fillets.

NOTE: You can use any type of fish fillet with this recipe.


Per Serving (excluding unknown items): 282 Calories; 16g Fat (51.0% calories from fat); 28g Protein; 7g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 350mg Sodium.

Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 1/2 Fat.


Sherry


One step at a time.

To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP

Leader = HELTHY RECIPE ROOM

Co-leader = COOKING MADE EASY



 current weight: 279.9 
 
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