Ingredients
Meat of choice
Bread of choice
Mayo
Mustard
Avocado
Preparation
Assemble to your liking and cook on pan over medium-high heat turning once. Enjoy!
Tuesday, June 29, 2010
.pastrami & avocado sandwich.
I made this one day for lunch when I couldn't decided what to eat. I knew I needed to finish up these ingredients, then I got the bright idea to grill the sandwich in a pan. Omg. Best idea EVER! So yummy!!!
Ingredients
Meat of choice
Bread of choice
Mayo
Mustard
Avocado
Preparation
Assemble to your liking and cook on pan over medium-high heat turning once. Enjoy!
Ingredients
Meat of choice
Bread of choice
Mayo
Mustard
Avocado
Preparation
Assemble to your liking and cook on pan over medium-high heat turning once. Enjoy!
.garlic-basil shrimp.
I love love shrimp. This recipe was such a quick meal and tasted so good! I always keep frozen shrimp in the house from Trader Joe's. They have amazing frozen shrimp for only $5.99 its a great deal and one package is enough for at least 2 separate meals! Try it out!
Ingredients
2 tablespoons olive oil
3/4 pound large shrimp
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes, or more to taste
3/4 cup dry white wine
1 cup grape tomatoes, halved
1/4 cup finely chopped fresh basil
2 cups cooked orzo pasta
Preparation
Cook Orzo according to directions on box.
Then heat the oil in a skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.
Ingredients
2 tablespoons olive oil
3/4 pound large shrimp
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes, or more to taste
3/4 cup dry white wine
1 cup grape tomatoes, halved
1/4 cup finely chopped fresh basil
2 cups cooked orzo pasta
Preparation
Cook Orzo according to directions on box.
Then heat the oil in a skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.
.greek pitas.
Another lovely meal from my "So Easy" recipe book. This recipe was so simple and refreshing. Plus the hubby loved it so that is always a bonus. It is especially nice on a hot summer day, as is everyday in southern california. Enjoy!
Ingredients
FOR THE SPREAD
3/4 cup crumbled feta cheese (4 ounces)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon ground black pepper
FOR THE SANDWICH
2 whole wheat pita breads
2 large pieces of romaine lettuce, torn in half
1 English cucumber, sliced into half moons
3/4 pound thinly sliced roasted turkey breast
Preparation
In a bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.
To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill fish about 6 cucumber slices and 2-3 slices of turkey. Serve immediately.
Ingredients
FOR THE SPREAD
3/4 cup crumbled feta cheese (4 ounces)
3 tablespoons nonfat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons dried oregano
1 teaspoon finely grated lemon zest
1/4 teaspoon ground black pepper
FOR THE SANDWICH
2 whole wheat pita breads
2 large pieces of romaine lettuce, torn in half
1 English cucumber, sliced into half moons
3/4 pound thinly sliced roasted turkey breast
Preparation
In a bowl, combine the feta cheese and yogurt with a fork, mashing any large chunks of cheese. Stir in the lemon juice, oregano, lemon zest, and pepper. The spread will keep for up to 5 days in an airtight container in the refrigerator.
To make a sandwich, cut a pita in half to form 2 pockets. Line each pocket with half a lettuce leaf. Spread 2 heaping tablespoons of feta spread into each pocket. Then fill fish about 6 cucumber slices and 2-3 slices of turkey. Serve immediately.
Tuesday, June 15, 2010
.berry parfaits.
This recipe is from my 5 ingredients or less cookbook. I am not a huge dessert person...I have almost no sweet tooth, its so sad I know! However, I actually like this one because it includes yummy fruit and really can be made with any fruit depending on the season and perfect for those hot hot summer days!
Ingredients
2 cups of blueberries
2 cups of raspberries
Vanilla ice cream
whipped topping
Preparation
Spoon half of the raspberries into parfait glasses. Top with half of the ice cream and half of the blueberries. Repeat layers. Top with whipped topping.
Ingredients
2 cups of blueberries
2 cups of raspberries
Vanilla ice cream
whipped topping
Preparation
Spoon half of the raspberries into parfait glasses. Top with half of the ice cream and half of the blueberries. Repeat layers. Top with whipped topping.
.cracked pepper potato chips.
These were so tasty, also from my "So Easy" recipe book. However, when I made these I didn't cut the potatoes thin enough and cook them long enough. So they did not really taste like chips but were still good and probably much healthier than the store bought ones. I also added some extra garlic..because I like it :)
Ingredients
2 large russet potatoes sliced into 1/8-inch-thick rounds
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
Salt to taste
Preparation
Preheat the oven to 450 degrees. Toss the potatoes in a large bowl with the oil and pepper until well coated. Arrange the potato slices in 1 layer on a baking sheet; use 2 baking sheets if necessary. Bake for 20-25 minutes, until chips are crisped and lightly browned. Remove from the oven, season with salt, and cool.
Ingredients
2 large russet potatoes sliced into 1/8-inch-thick rounds
1 tablespoon olive oil
1 teaspoon coarsely ground black pepper
Salt to taste
Preparation
Preheat the oven to 450 degrees. Toss the potatoes in a large bowl with the oil and pepper until well coated. Arrange the potato slices in 1 layer on a baking sheet; use 2 baking sheets if necessary. Bake for 20-25 minutes, until chips are crisped and lightly browned. Remove from the oven, season with salt, and cool.
.shrimp roll.
This is an AMAZING and easy recipe from my "So Easy" recipe book. I love this book and everything I have made from it has been simple and great. This book also has great pictures which I love! Good luck! These are best with cracked pepper potato chips, I will post that recipe next :)
Ingredients
1/3 cup plain Greek nonfat yogurt
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 chopped scallion
1 tablespoon fresh lemon juice
1 pound cooked shelled shrimp
Salt & Pepper to taste
4 whole-wheat hot dog buns
1 tablespoon extra-virgin olive oil
Preparation
Stir together the yogurt, mayo, celery, scallions, and lemon juice. Fold in the shrimp and season to taste with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a pan over medium high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with shrimp mixture and enjoy!
Ingredients
1/3 cup plain Greek nonfat yogurt
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 chopped scallion
1 tablespoon fresh lemon juice
1 pound cooked shelled shrimp
Salt & Pepper to taste
4 whole-wheat hot dog buns
1 tablespoon extra-virgin olive oil
Preparation
Stir together the yogurt, mayo, celery, scallions, and lemon juice. Fold in the shrimp and season to taste with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a pan over medium high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with shrimp mixture and enjoy!
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