Chili Garlic Balsamic Shrimp

(Shrimp & Pesto Pasta)

In the mood for something spicy yet with a little sweet? This recipe is sure to hit the spot.

Chili Garlic Balsamic Shrimp

1 lb. fresh, peeled & deveined shrimp
1/4 tsp. grated fresh ginger
1/4 c. Bragg's liquid amino (or low sodium soy sauce)
1/4 c. balsamic vinegar
4 Tblsp. olive oil
3 Tblsp. chili garlic sauce (less if you are not a fan of spicy heat)
1 tsp. minced garlic
pinch of kosher salt
1/4 tsp. black pepper


In a medium size bowl combine all ingredients except for shrimp. Stir to mix well. Fold in shrimp, making sure to coat completely. Cover and refrigerate for about 30 minutes.

Remove from refrigerator and grill over medium heat until pink-orange in color; about 7-12 minutes, depending upon how large the shrimp are. If you are using a gas grill, make sure you turn shrimp at least once for even grilling. Taste great over whole wheat or spelt pasta, with stir fry vegetables & brown rice or in a wrap.

Click HERE for printable recipe

Going Green...Turnip & Leek Soup

With the weather turning cold and wet...yet again...what better to put on the table than a nice pot of soup. So today's menu features a low fat, non dairy, creamed leek soup. This isn't your typical heavy cream style leek soup...it's a healthy, low calorie version that is just as yummy.


Turnip & Leek Soup
1 Tblsp. olive oil
2 leeks, white and green parts washed and sliced
2 c. onion, diced
1/2 tsp. curry sea salt (or kosher salt)
3 Tblsp. minced garlic
2 large turnips (about 1 pound); peeled & diced into cubes (or potatoes) {I am using fresh frozen}
4 c. chicken stock
3 tsp. dried rosemary

Add oil to a preheated heavy stock pot. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent. Add the garlic and stir well. Cook for another minute. Add turnips, stock & rosemary; bring to a boil & cover. Reduce heat to simmer. Cook for about 20 minutes or until parsnips are fork tender. (since I am using blanched turnips from my freezer cooking time will vary.) Using an immersion blender, blend soup until smooth. Let simmer and serve warm.

Click HERE for printable recipe

Coleslaw

To go with our Muddy Chicken Skewers, I thought a good accompaniment would be coleslaw. But instead of having the traditional creamy style, I made a lighter version using the same marinade recipe as the chicken, that is definitely low in calories.

Coleslaw

1 c. carrots
1/2 an onion
1/2 a head of cabbage
1/2 c. Muddy Chicken marinade (that has not been used on the raw chicken)





In the food processor, shred carrots, onion and cabbage. Add to a mixing bowl after each item is shredded. Pour marinade over mixture and stir to incorporate well. Chill and serve.

Click HERE for printable recipe

Muddy Chicken Skewers

No the title does not sound appetizing but let me tell you...they are so tasty! I call this "Muddy Chicken" because the balsamic in the marinade gives it that mud color. But don't let that fool you...it's delicious. This is such an easy, simple & low calorie recipe; the ingredients are staples in our house so there was no need to run to the store to buy anything. That's homespun simplicity in my books.


Muddy Chicken Skewers
1/3 c. balsamic vinegar
1/3 c. dijon mustard
1/4 c. olive oil
1/2 Tblsp. minced garlic
1 Tblsp. honey
kosher salt & pepper to taste
1 lb. boneless, skinless chicken breasts


In a large mixing bowl combine balsamic, mustard, olive oil, garlic, honey, salt & pepper. Whisk to blend well. Set aside.


Cut chicken into chunks large enough to be threaded onto cooking skewers.


Place cubed chicken into marinade and toss gently, making sure to completely coat each piece.


Cover bowl and place in refrigerator. Allow to marinade for 30 minutes to an hour.

Remove chicken from marinade and thread onto skewers. If you have wooden skewers make sure to soak them before threading chicken. This will help keep the skewers from burning.


Grill meat for 12-15 minutes, turning often or until chicken cooked completely through and juices run clear. (We love using Hubby's pannini grill for recipes like this.) You may also bake your chicken in a 350* oven or grill on top of your stove. Simply follow the turning instructions above and cook until meat is completely done. Cooking time will vary depending on the method used.

Serve with whole wheat pita bread & Tzatziki sauce or with slaw. The possibilities are endless.

*if making slaw, reserve 1/2 c. of marinade before adding in chicken.

Click HERE for printable recipe

Guiltless Turkey Taco Soup

The weather outside is just beautiful! The temperature has been hoovering in the upper 60's so it has been almost spring like. Even though it's a little warmer during the day we still have our cooler temps at night. However, being in the area of the world we are...if you blink the weather will change in an instant. So I am savoring every precious sun beam that I can.

On the menu for tonight is yet another hearty, tasty yet light meal...soup! I just love my soups. What a great way to stretch the budget but also warm the soul.

Guiltless Turkey Taco Soup
1 lb. lean ground turkey
1 med. onion, diced
1 sm. bell pepper, diced (or 1/3 c. frozen diced bell pepper)
1 Tblsp. minced garlic
2 Tblsp taco seasoning
2 (15oz) cans black beans, rinsed & drained
1 (14.5oz) can rotel (or other brand diced tomatoes w/ green chilies), undrained
1 (15oz) can whole kernel corn, drained & rinsed
1 (8oz) can tomato sauce
salt & pepper to taste
2 c. turkey stock (I use homemade but use low sodium if you buy it)
1 to 1-1/2 c. water
salt & pepper to taste


In a preheated, dutch oven cook turkey meat, onions and bell pepper over medium heat until meat is no longer pink. Stir frequently to prevent sticking.

Add in garlic, taco seasoning, beans, rotel, corn, stock and tomato sauce. Season with salt & pepper to your taste. Stir well. Add water if soup is too thick. Bring to a boil then reduce heat heat to low. Allow to simmer for about 30 minutes. Soup will reduce and thicken as it simmers.

Click HERE for printable recipe