Monday, January 27, 2014

Shrimp and Pinneaple Salad

This was such a good salad, and so simple, that I made up enough for several days of lunch. Works perfect as a side dish and stores well too. The pineapple and shrimp compliment each other nicely. I purposely made this as low in fat and calories as possible, which made it even better. So, if you are looking for a delicious, low fat, quick to fix lunch idea give this one a try. You won't be disappointed. This recipe will serve as a side dish for four, or a great lunch for two days.

1/2 Cup Salad Size Shrimp
1/2 Cup Broccoli Floweretts (loosely chopped)
1/2 Cup Fresh Pineapple chopped
1/2 Cup Cherri Tomatoes cut in half.
2 Cups Cooked Vermicelli Pasta

6 TBS Honey Mustard Dippin Sauce
2 TSP Teriyaki sauce

Mix first five ingredients in a large mixing bowl. In a small mixing bowl whip honey mustard and teriyaki sauce together. Toss into salad, blending thoroughly. Cover and set for 1 hour before serving cold.

Saturday, January 25, 2014

Fish & Shrimp Linguine

Does it really have to be a cold winter night to enjoy a warm plate of comfort food?  It's certainly more enjoyable, but not necessary.  Fish and Shrimp Linguine is just one of those dishes. I think this one even took my husband by surprise.  He's not one to normally tolerate leftovers (some things just aren't as good the second time around) but he sure didn't mind eating these leftovers.  Best of all-for an added plus-this dish is nutritious and diet friendly!  This serves a family of four.

2 TBS Olive Oil
2 lbs Fresh White Fish such as Cat Fish or Trout
2 Cups Finely Chopped Onion
4 Cloves Garlic Minced
4 Cups Broccoli
3 Cups Salad Size Shrimp
2 TBS Fresh Ground Pepper
2 TBS Seasoned Salt
3 oz Fat Free Cream Cheese
4 Heaping TSP Flour
4 to 5 Cups Fat Free Milk

1 16oz Pkg Linguine

Heat olive oil in a large skillet on medium low heat.  Add loosely chopped fish, onion, garlic and broccoli cooking for 15 minutes or until fish becomes flaky stirring occasionally.  Stir in Shrimp cooking for another five minutes until shrimp is pink.  Add Salt and Pepper.  Divide Cream Cheese into four sections and add to fish and shrimp.  Stir Constantly until Cream Cheese is melted.  Spinkle in flour stirring constantly until well blended with fish.  Slowly whisk milk into fish until  it becomes a nice creamy sauce.  Continue adding milk until sauce is as thick, or thin, as you prefer.  Remove from heat and set aside to slightly cool.

Add 2 TBS of salt to six cups of boiling water.  Add linguine and allow to rapidly boil for 10 to 15 minutes or until done.  Pour pasta in a straining dish, but do not rinse.  Place 3/4 cup of linguine on a serving place and top with sauce.  Serve with freshly toasted garlic bread.


Sunday, January 5, 2014

Lima Bean Tomato Stew

When the wind is blowing and cold it's nice to have a warm bowl of stew to fill the soul.  It's an even better stew when it's ready in a only a few minutes.  This recipe will make plenty of leftovers for a weeks worth of lunches.  Serve with a batch of warm vegan biscuits and you've got a meal to enjoy.

In a Large Kettle combine the following:

1 16oz can Lima Beans
1 Can  Diced Tomatoes with Onion
1 Can Whole Kernel Corn

Do not drain any liquid from the vegetables.

Simmer on medium until vegetables come to a full boil and stir in 1 8oz Package Bow Tie Pasta.

1 Tbs Chopped Basil
2 Tsp Garlic Salt
1 tsp Minced Onion
2 Tsp Oregano
2 Tst Pepper
2 or 3 pinches Kosher Salt
1/8 cup Brown Sugar
1 cup of water

Cover kettle with lid and let simmer for thirty minutes.  Remove from heat and let stand 5 minutes before serving.

Friday, January 3, 2014

Vegan Chicken And Rice Alfredo w/Steamed Soy Vegetables

 It's not that hard to come up with some creative and tasty vegan dishes.  You only need to know where to look for the best ingredients, and have the right amount of inspiration.  There are two big name markets that know just how to cater to the growing vegan community.  Whole Foods and Trader Joes both carry a long line of delicious products that can turn your favorite meal into a vegan delight.  My inspiration? Seanna and Sean.  Thanks girls. This is a nice cozy two serving recipe.

4 365 Everyday Value Breaded Chickenless Patties (sold at Whole Foods)
3 TBS Olive Oil

3 Cups Cooked White Rice Lightly Seasoned with salt and pepper

4 TBS Earth Balance Butter
1 1/2 TBS Italian Seasoning
5 TBS Daiya Cream Cheese


Heat olive oil in skillet on medium heat.  Add Chickenless Patties once oil is hot and sprinkle with Salt and Pepper.  After 5 minutes turn patty and sprinkle other side with salt and pepper.  Cook an additional 5 minutes and remove skillet from heat. Spread 1 1/2 cup of hot cooked white rice on a dinner plate and top with two patties.

Heat butter in a sauce pan and stir in Italian Seasoning.  Whisk in Cream Cheese until completely melted and sauce is creamy smooth.  Pour over chikenless patties and garnish with a sprinkle of Oregano.

Steamed Soy Vegetables

One microwave safe dish that is easily covered by a dinner plate

1 cup each:
Broccoli Florets
Sliced Carrots
Snow Peas
4 TBS Soy Sauce
1 Tbs McCormick Imitation Bacon Bits
1 Tbs Dehydrated Minced Onion
Salt and Pepper

Place vegetables and soy sauce in microwave safe bowl.  Cover with plate to hold in moisture and microwave on high for 1 minute.  Remove from microwave and add remaining ingredients stirring gently.  Return to microwave for one additional minute.  Let stand for one minute before serving.

Vegan Baked Lasagna

Italian food is just plain good.  Vegan Baked Lasagna is so easy it was on the table in just 30 minutes.  This is a one dish serving so double up if you need to.  I used a 3 X 3 corning ware baking dish.  Any sort of ramekin will work just fine. 

1 18" uncooked Lasagna

2 Cups Hunts Pasta Sauce w/Mushroom
2 tsp. Italian seasoning
1/2 tsp. garlic salt
1 1/2 onion powder
1 tsp. pepper
1 1/2 Cups Boca Crumbles

8 0z pkg. Daiya Mozzarella Cheese

Boil Lasagna in hot water about 10 minutes until soft, but not done.  Remove from heat and lay flat on a cutting board.

Heat Pasta Sauce in cooking pan and add the next four seasonings.  Let simmer for five minutes and add Boca Crumbles.  Leave simmering on stove while slicing lasagna into four equal pieces (4.5 inches apiece).

Coat a single serving baking dish with a fine hint of olive oil.  Place two of the Lasagna slices on the bottom of the pan.  Place 1/2 of the pasta sauce over the noodle and sprinkle with a generous amount of cheese.  Place the remaining two noodles on top and continue with remaining layers.  Bake in a 400 degree oven for 20 minutes of until the pasta is completely tender when tested by sticking a sharp knife through the middle.  Serve with French toast (see below)_

2 Potato Rolls
2 TBS Earth Balance Butter
1 TBS Garlic Powder

Heat oven to broil.  Melt butter in microwave and quickly stir in garlic.  Brush butter on rolls and place in heated oven for 30 seconds to 1 minute until golden brown.

New Year Stew

I think we all know that the Holiday's are full of good food, and lots of cooking.  I mean lots of cooking.  From that once a year glorious Thanksgiving Turkey to the New Year festivities with the Christmas dinners and baking in between I hate to admit that I could sometimes use a break from the kitchen.  So, why not make the first dinner of the year an easy one?  Turn all of those traditional New Year dishes into one and make a delicious good luck stew?  Don't wait for the New Year though.  This stew is delicious any time.  We could always use a plate of good luck!

2 LB Pork Roast (these can be purchased reasonably between the end of November and the middle of December)
1 Small Onion Minced
1 Medium Green Pepper Minced
4  Garlic Cloves minced
2 TBS Kosher Salt
2 TBS Ground Pepper

10 OZ PKG Uncooked Black Eye Peas
1 8 OZ Package Pealed Whole Baby Carrots
3 Cups Fresh Baby Spinach
1 Medium Stalk Broccoli
3 Cups Shredded Cabbage

Place pork roast in a 6 Quart crock pot with onion, green pepper, garlic salt and pepper.  Cook on high for 3 hours.  After 3 hours add Black Eye Peas and  Carrots.  Reduce heat on crock pot and cook an additional 2 hours or until carrots began to turn tender.  Once carrots have began to turn tender add spinach, broccoli and cabbage.  Cover and let simmer in crock for an additional 30 to 45 minutes until broccoli is tender, but not overdone.  Serve with fresh baked biscuits.