This is a full meal sides and all and so low in calories. Summer time, is a great time for outdoor grilling to help keep the heat out of your kitchen. This is a great dish and am sure you and your family will love it. ENJOY!
Makes 4 servings
Active Time: 30 minutes
Total Time: 40 minutes
Ingredients
Marinade/Dressing
1/4 cup olive oil
2 tsp freshly grated lemon peel
1/4 cup fresh lemon juice
3/4 tsp salt
1/2 tsp freshly ground pepper
1 bunch scallions, bottom ends cut in 32 pieces, remaining green chopped
1 Tbsp chopped fresh sage leaves or 1 tsp dried
2 tsp chopped fresh thyme leaves or 1 tsp dried
1 tsp chopped fresh rosemary leaves or 1/2 tsp dried
16 large peeled and deveined shrimp (about 8 oz)
8-oz 1-in.-thick swordfish steak, cut in 16 chunks
16 small white mushrooms
Salad
1 can (19 oz) cannellini beans, rinsed
1 large beefsteak tomato, coarsely chopped
1/2 cup chopped parsley
1/2 cup red onion
Preparation
1. Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).
2. Marinade/Dressing: Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.
3. Salad: Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.
4. Kabobs: On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.
Note: If using wooden or bamboo skewers, soak them in water 30 minutes to prevent scorching. Run 2 skewers side by side through the food to keep it from swiveling when turned on the grill.
385 Calories Per Serving
Tuesday, July 6, 2010
Monday, July 5, 2010
RECIPE OF THE DAY! FISH CAKES WITH SWEET & SOUR SAUCE
I use the following fish in this recipe because it's the flakiest fish and has a great flavor and taste. Look at the ingredients part of this recipe for the ones I recommend.Fish cakes give me the feeling of being at a New England seaport. ENJOY!
Makes 12 fish cakes
Active Time: 20 minutes
Total Time: 25 minutes
Ingredients
Sweet and Sour Sauce
4 Tbsp lime juice
1 Tbsp each light soy sauce and sugar
1/4 tsp red pepper flakes
Fish cakes
1/2 medium bell pepper
1/3 cup packed fresh cilantro
1 clove garlic
1 slice (1/2 in. think) fresh ginger
2 tsp each grated lime zest and sugar
1 1/2 lb skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
1 Tbsp vegetable oil
Preparation
1. Sauce: Stir all ingredients in a small bowl until well blended.
2. Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.
3. Shape level 1/4-cupfuls fish mixture into twelve 3-in. patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)
4. Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.
304 Calories Per Serving
Makes 12 fish cakes
Active Time: 20 minutes
Total Time: 25 minutes
Ingredients
Sweet and Sour Sauce
4 Tbsp lime juice
1 Tbsp each light soy sauce and sugar
1/4 tsp red pepper flakes
Fish cakes
1/2 medium bell pepper
1/3 cup packed fresh cilantro
1 clove garlic
1 slice (1/2 in. think) fresh ginger
2 tsp each grated lime zest and sugar
1 1/2 lb skinned salmon, halibut, tilapia or flounder fillets, cut in chunks
1 Tbsp vegetable oil
Preparation
1. Sauce: Stir all ingredients in a small bowl until well blended.
2. Fish Cakes: Pulse all ingredients except fish and oil in food processor until just blended. Add fish; pulse until fish is just blended.
3. Shape level 1/4-cupfuls fish mixture into twelve 3-in. patties. (Fish cakes may be refrigerated, loosely covered, at this point up to 4 hours.)
4. Heat oil in large nonstick skillet over medium-high heat. Cook fish cakes in two batches, 1 minute on each side, or until just cooked through. Drain on paper towels. Drizzle fish cakes with Sweet and Sour Sauce.
304 Calories Per Serving
Sunday, July 4, 2010
RECIPE OF THE DAY! MANGO THAI CHICKEN LETTUCE CUPS
For those of you who can eat chicken. This is a recipe that I used to love to eat before my Lap Band.(I'm one of those that can not eat chicken) This juicy and tender Thai dish is full of robust flavors, and low in calories. ENJOY!
Makes 4 servings
Active Time: 10 minutes
Total Time: 20 minutes
Ingredients
1 mango, peeled and cut into 1/2-in. chunks
1 jar (11.09 oz) Thai Kitchen Red Curry 10-Minute Simmer Sauce
1 lb skinless, boneless chicken thighs, cubed
1 head of iceberg lettuce
Preparation
1. Put 1/2 cup of the mango and the sauce in a food processor or blender and process until smooth.
2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 5 minutes, or until browned.
3. Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve over lettuce leaves or over rice sprinkled with chopped cilantro if desired.
228 Calories Per Serving
Makes 4 servings
Active Time: 10 minutes
Total Time: 20 minutes
Ingredients
1 mango, peeled and cut into 1/2-in. chunks
1 jar (11.09 oz) Thai Kitchen Red Curry 10-Minute Simmer Sauce
1 lb skinless, boneless chicken thighs, cubed
1 head of iceberg lettuce
Preparation
1. Put 1/2 cup of the mango and the sauce in a food processor or blender and process until smooth.
2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 5 minutes, or until browned.
3. Add sauce mixture and bring to a simmer. Simmer 3 minutes, or until chicken is cooked through. Stir in remaining mango. Serve over lettuce leaves or over rice sprinkled with chopped cilantro if desired.
228 Calories Per Serving
Saturday, July 3, 2010
INCHES LOST - WHOO WHOO!
This morning I got up and I decided to take on of my nemeses, the measuring tape. I call it my nemesis, because we have been at war for so long, and up till now, it has always won. So I decided to challenge it today.
We both stood in front of the mirror, the measuring tape and I, and for the first time in years it was I who was the kryptonite! Wrapping my nemesis around various parts of my body, this is what I found. the "girls", previously 44DDD are now 40D!!!!!!!!! My waist is now 36" - down from 46"; hips are now 42" - down from 48"; thighs are now 24" - down from 32"; upper arms (or, as I call them, Turkey Wings") are now 13" - down from 18"; Neck size is now 13" - down from 17".
These are great numbers for me, and it was wonderful to know that I am finally able to win this Battle of the Bulge. So after this, my measuring tape is no longer my nemesis - my nemesis has been vanquished!
This is what I did to keep everything from sagging after loosing so much weight. I EXERCISED! I bought an exercise stool years ago, called "Red", but I stopped using it. I started using it again after the lap band on a daily basis - it is great for the waist. I bought an inexpensive resistance band and used it for my legs and arms.
I walk 3 miles every day (wearing my new pedometer!). The pedometer is a great walking companion because it measures steps, distance and calories burned. The walking is great cardiovascular exercise, and is good for the hips and thighs.
So I have reached another new level on my journey - INCHES LOST!
We both stood in front of the mirror, the measuring tape and I, and for the first time in years it was I who was the kryptonite! Wrapping my nemesis around various parts of my body, this is what I found. the "girls", previously 44DDD are now 40D!!!!!!!!! My waist is now 36" - down from 46"; hips are now 42" - down from 48"; thighs are now 24" - down from 32"; upper arms (or, as I call them, Turkey Wings") are now 13" - down from 18"; Neck size is now 13" - down from 17".
These are great numbers for me, and it was wonderful to know that I am finally able to win this Battle of the Bulge. So after this, my measuring tape is no longer my nemesis - my nemesis has been vanquished!
This is what I did to keep everything from sagging after loosing so much weight. I EXERCISED! I bought an exercise stool years ago, called "Red", but I stopped using it. I started using it again after the lap band on a daily basis - it is great for the waist. I bought an inexpensive resistance band and used it for my legs and arms.
I walk 3 miles every day (wearing my new pedometer!). The pedometer is a great walking companion because it measures steps, distance and calories burned. The walking is great cardiovascular exercise, and is good for the hips and thighs.
So I have reached another new level on my journey - INCHES LOST!
RECIPE OF THE DAY! ITALIAN TURKEY SAUSAGE & PEPPERS
This take on Sweet Italian Sausage & Peppers substitutes turkey or chicken for pork sausage. You will get the same favors and taste with less calories..ENJOY!
Makes 4 servings
Active Time: 10 minutes
Total Time: 25 minutes
Ingredients
3 peppers, cored and cut in 1/2-in.-wide strips
2 medium red onions, cut in 1/2-in. wedges
1/4 cup balsamic vinaigrette dressing
1 lb fresh Italian chicken or turkey sausage, cut in 2-in. pieces
1 Tbsp olive oil
1/2 tsp dried oregano
1/2 cup shredded mozzarella cheese
Preparation
1. Heat oven to 500°F. Line 2 rimmed baking sheets with nonstick foil.
2. Spread peppers and onions on 1 of the baking sheets; drizzle with 3 Tbsp vinaigrette and toss to coat. Place sausage on the other sheet, drizzle with remaining vinaigrette and toss to coat.
3. Roast 10 minutes or until sausage is cooked through.
4. Remove sheets from oven. Toss peppers and onions and return to oven on 1 of the sheets;
5. Roast 5 minutes or until vegetables are tender and slightly charred.
6. Place on plate and you are ready to eat! BON APPETITE!
Related Recipes: Sandwiches/Wraps, Chicken, Turkey, Vegetables, Roast, American, Italian, Fall, Spring, Summer, Winter
384 Calories Per Serving
Makes 4 servings
Active Time: 10 minutes
Total Time: 25 minutes
Ingredients
3 peppers, cored and cut in 1/2-in.-wide strips
2 medium red onions, cut in 1/2-in. wedges
1/4 cup balsamic vinaigrette dressing
1 lb fresh Italian chicken or turkey sausage, cut in 2-in. pieces
1 Tbsp olive oil
1/2 tsp dried oregano
1/2 cup shredded mozzarella cheese
Preparation
1. Heat oven to 500°F. Line 2 rimmed baking sheets with nonstick foil.
2. Spread peppers and onions on 1 of the baking sheets; drizzle with 3 Tbsp vinaigrette and toss to coat. Place sausage on the other sheet, drizzle with remaining vinaigrette and toss to coat.
3. Roast 10 minutes or until sausage is cooked through.
4. Remove sheets from oven. Toss peppers and onions and return to oven on 1 of the sheets;
5. Roast 5 minutes or until vegetables are tender and slightly charred.
6. Place on plate and you are ready to eat! BON APPETITE!
Related Recipes: Sandwiches/Wraps, Chicken, Turkey, Vegetables, Roast, American, Italian, Fall, Spring, Summer, Winter
384 Calories Per Serving
Friday, July 2, 2010
RECIPE OF THE DAY! RED WHITE AND BLUE Mixed Berry Parfaits
Enjoy your 4th of July! Whit this colorful Independence Day Parfaits...
Active Time: 15 minutes
Total Time: 4 hours
Makes 5 parfaits
Ingredients
1 box (3 oz) wild strawberry gelatin
1 cup each strawberries, blueberries and raspberries
5 cups Jell-O vanilla pudding -sugar free
Preparation
Planning Tip: Can be made through Step 4 up to 2 days ahead.
1. You'll need five 10-oz glass or plastic glasses.
2. Prepare gelatin in a 2-cup glass measure as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.
3. Meanwhile, stem and hull 1/2 cup strawberries; cut in small pieces Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.
4. Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir). Refrigerate 3 hours or until set.
5. Spoon pudding on gelatin. Stem, hull and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.
207 Calories Per Serving
Active Time: 15 minutes
Total Time: 4 hours
Makes 5 parfaits
Ingredients
1 box (3 oz) wild strawberry gelatin
1 cup each strawberries, blueberries and raspberries
5 cups Jell-O vanilla pudding -sugar free
Preparation
Planning Tip: Can be made through Step 4 up to 2 days ahead.
1. You'll need five 10-oz glass or plastic glasses.
2. Prepare gelatin in a 2-cup glass measure as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.
3. Meanwhile, stem and hull 1/2 cup strawberries; cut in small pieces Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.
4. Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir). Refrigerate 3 hours or until set.
5. Spoon pudding on gelatin. Stem, hull and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.
207 Calories Per Serving
Thursday, July 1, 2010
HAPPY 4TH OF JULY TO ALL!
This is my first 4th of July, with my new look 93 pounds new. I have been active the whole month of June with all the warm weather we have had here in New York.
I got my fill yesterday and am back on track am tight enough again. Now feeling full once again, yeaa.. There was no way I was going into the 4th of July with not having my band tight, I have worked to heard to lose this weight..
So now I can go into INDEPENDENCE DAY Feeling great and ready for the rest of my summer actives. This weekend we are going boating to see the fireworks on the Hudson River and what ever els comes up with my friends and family for this weekend. There is know stoping me now so look out New York City here I come!
I got my fill yesterday and am back on track am tight enough again. Now feeling full once again, yeaa.. There was no way I was going into the 4th of July with not having my band tight, I have worked to heard to lose this weight..
So now I can go into INDEPENDENCE DAY Feeling great and ready for the rest of my summer actives. This weekend we are going boating to see the fireworks on the Hudson River and what ever els comes up with my friends and family for this weekend. There is know stoping me now so look out New York City here I come!
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