Shrimp Piccata with Spiralized Zucchini Noodles Recipe

Shrimp Piccata with Zucchini Noodles

• Cook
  35 m
• Ready In
  35 m

Recipe By: EatingWell Test Kitchen

“The tangy lemon-caper sauce in this healthy Italian makeover recipe is a natural with shrimp. Serving it over zucchini noodles (aka zoodles) keeps the dish summery and low-cal, but it's also delicious with whole-wheat spaghetti.”

Ingredients

• • 5-6 medium zucchini (2¼-2½ pounds), trimmed
  • ½ teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 pound raw shrimp (21-25 count; see Tip), peeled and deveined, tails left on if desired
• • 1 cup low-sodium chicken broth
  • 1 tablespoon cornstarch
  • ⅓ cup white wine
  • ¼ cup lemon juice
  • 3 tablespoons capers, rinsed
  • 2 tablespoons chopped fresh parsley

Directions

• 1 Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
• 2 Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and cook, stirring, for 1 minute.
• 3 Whisk broth and cornstarch in a small bowl. Add to the shrimp along with wine, lemon juice and capers. Simmer, stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes. Remove from heat.
• 4 Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and gently toss until hot, about 3 minutes. Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley.

• Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.

15-Minute Chickpea Curry Recipe

Chickpea Curry (Chhole)

• Cook
  15 m
• Ready In
  15 m

Recipe By: Shefaly Ravula & Amee Meghani

“Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.”

Ingredients

• • 1 medium serrano pepper, cut into thirds
  • 4 large cloves garlic
  • 1 2-inch piece fresh ginger, peeled and coarsely chopped
  • 1 medium yellow onion, chopped (1-inch)
  • 6 tablespoons canola oil or grapeseed oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
• • ½ teaspoon ground turmeric
  • 2¼ cups no-salt-added canned diced tomatoes with their juice (from a 28-ounce can)
  • ¾ teaspoon kosher salt
  • 2 15-ounce cans chickpeas, rinsed
  • 2 teaspoons garam masala
  • Fresh cilantro for garnish

Directions

• 1 Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery.
• 2 Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes.
• 3 Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.

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Motivational Quotes of the Day Collection

"Education is the passport to the future, for tomorrow belongs to those who prepare for it today."

- Malcolm X: human rights activist

 

 

"If opportunity doesn't knock, build a door."

- Milton Berle: American comedian and actor

 

 

"The future belongs to those who believe in the beauty of their dreams."

- Eleanor Roosevelt: American politician

 

 

"Empty pockets never held anyone back. Only empty heads and empty hearts can do that."

- Norman Vincent Peale: American author

Your Daily Dose of Inspiration by Tom Birkenmeyer

When you live in truth to yourself and others your self confidence goes up. When you don't, you destroy your self esteem and you don't like yourself very much. Never sacrifice your integrity no matter what the temptation is. The cost of sacrificing your integrity is greater than the temporary instant gratification it brings.

from TomBirkenmeyer.com

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Good Afternoon Guys! Linda Here to Report on My Weekly Diet Update

Just got back from the gym doing 20 minutes bike riding.  After doing that for 2-3 weeks hopefully I can graduate to the treadmill and do 10-15 minutes on it along with bike riding.  I have dropped more in my weight, now down to 213 lbs and been steady at that for 3 days.  I am going to 210 lbs by the end of the month.  Right now I have been just sticking with just 1900-2000 calories daily.  Plus this Saturday I will be at 14 days no drinking my evening wine.  Boy I sure miss my evening wine!  I have been seriously thinking of going 30 days now.  I remember in 2008 I had gone 3 months no wine and I did drink wine occasionally after that.  Maybe I should think about doing that again.  Have a good afternoon and I will be back in another or so with another update!

Linda

A Collection of Motivational Quotes

"Profit in business comes from repeat customers, customers that boast about your project or service, and that bring friends with them."

- Lee Iacocca: American businessman

 

"Formal education will make you a living; self-education will make you a fortune."

- Jim Rohn: American author

 

"In the end, all business operations can be reduced to three words: people, product, and profits."

- Lee Iacocca: American businessman

 

"An investment in knowledge pays the best interest."

- Benjamin Franklin: Founding Fathers of the United States

 

 

"If you are not willing to risk the usual, you will have to settle for the ordinary."

- Jim Rohn: American author

 

 

 

Health Benefits of Oats

Here Are the Reasons to Eat More Red Cabbage

Red cabbage, also known as purple cabbage or red kraut is a derivative of the traditional cabbage. It is rich with flavonoids – pigments with fantastic antioxidant properties, which make it stunning color. The difference between the red and common cabbage is the shelf, and flavonoids, the red cabbage has longer shelf life and much more flavonoids.


It wouldn’t be a problem for you to include red cabbage in your diet, since you can consume it raw or cooked. Read on to see the health benefits of this exceptional vegetable.

Red Cabbage Helps Prevent Cancer
 This vegetables is full with antioxidants, and can bring to you body much free radical-fighting molecules. These free radicals damage the healthy cells in the body, and turn them into cancerous cells. Increase the intake of red cabbage if you want to reduce the risk of having cancer.

Eating It Promotes Weight Loss
Red cabbage can make you feel full because it is full with fiber. It also contains vitamins and minerals, but is very low in calories. Consume this vegetable in order to promote your weight loss.

Your Eyes Can Benefit From Red Cabbage
 Red cabbage is essential for healthy eyes and sharp vision since it is full with vitamin A. Vitamin A protects light sensitive layer of cells at the back of your eyeballs – retina. It is also an antioxidant which protects the cornea – the transparent front part of the eye.

It Supports Your Immune System
Consume more red cabbage if you want to have stronger immune system, or less sicknesses and infections. Vitamin C helps in strengthening the immune system and this vegetable is full with it. If you want to shorten the duration of a cold or cough simply consume more red cabbage.

Red Cabbage Helps Prevent Osteoporosis
 If you have a problem with soft and brittle bones, you probably have problem with osteoporosis. Solution to the problem is eating more red cabbage, since it contains every sort of minerals which are essential for strong and healthy bones, such as calcium, magnesium and manganese.

Consuming It Helps Relieve Stomach Ulcer
 You should consume regularly red cabbage or some juice from it, if you have problems with stomach ulcer. This vegetable is helpful since it is rich with healthy nutrients. Red cabbage is full with glutamine, an amino acid which reduces pain and inflammation of the digestive tract.

It Makes You Stay Looking Young
Red Cabbage is an excellent choice if you want to keep your young and healthy look, and a gentle skin. It is helpful since it is full with vitamins A and C which both are powerful antioxidants, and are helpful for making you skin moisturized and soft. Vitamin C is great for elimination of the aging signs such as fine lines and wrinkles.

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My Favorite Quote Pick Today 1/15/17 Sunday

Shrimp Piccata with Zucchini Noodles Recipe

Ingredients 4 servings

• 5-6 medium zucchini (2¼-2½ pounds), trimmed
• ½ teaspoon salt
  
  

  Zucchini Fresh

  1 lb For $1.49

  Thru 01/17

   
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 pound raw shrimp (21-25 count; see Tip), peeled and deveined, tails left on if desired

•  
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• ⅓ cup white wine
• ¼ cup lemon juice
• 3 tablespoons capers, rinsed
• 2 tablespoons chopped fresh parsley
• 
  

  Preparation

  • 
    
  • Active
    35 m
  • Ready In
    35 m

  1. Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
  2. Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and cook, stirring, for 1 minute.
  3. Whisk broth and cornstarch in a small bowl. Add to the shrimp along with wine, lemon juice and capers. Simmer, stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes. Remove from heat.
  4. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and gently toss until hot, about 3 minutes. Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley.

  • Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices.

  
  

  Nutrition information

  • Serving size: 1 cup zucchini & about ¾ cup sauce
  • Per serving: 280 calories; 15.0 g fat(5.0 g sat); 3.0 g fiber; 13.0 g carbohydrates; 24.0 g protein; 67.0 mcg folate; 174 mg cholesterol; 6.0 g sugars; 0.0 g added sugars; 835.0 IU vitamin A; 53.0 mg vitamin C; 117.0 mg calcium; 2.0 mg iron; 516 mg sodium; 1002.0 mg potassium
  • Nutrition Bonus: Vitamin C (88% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1½ vegetable, 3 protein, 2½ fat

Steak Salad with Nectarines, Radicchio, and Blue Cheese Recipe

Ingredients

12 ounces petite sirloin filets

8 1/2 teaspoons extra-virgin olive oil, divided

1/2 teaspoon kosher salt, divided

Cooking spray

2 teaspoons white wine vinegar

1 teaspoon honey

3 cups torn Boston lettuce leaves (about 1 head)

1 (12-ounce) radicchio head, cut into 1-inch pieces

2 nectarines, each cut into 8 wedges

2.5 ounces crumbled blue cheese (about 1/2 cup) 

Preparation

1. Preheat a grill or grill pan over medium-high heat.
2. Coat the steak with 1 teaspoon oil. Sprinkle with 1/8 teaspoon salt. Add steak to grill rack or pan coated with cooking spray; grill steak 3 minutes on each side or until desired degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally across the grain into thin slices; sprinkle with 1/8 teaspoon salt.
3. While steak rests, combine vinegar, honey, remaining 1/4 teaspoon salt, and remaining 2 1/2 tablespoons oil in a large bowl, stirring with a whisk. Add lettuce and radicchio; toss to coat. Add nectarines; sprinkle with cheese. Serve steak over salad.

Cauliflower Fried Rice Bowl Recipe

Makes 1 serving
Ingredients
3 cups raw cauliflower florets
1 garlic clove, minced
2 teaspoons sesame oil
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/2 cup frozen peas
1/2 cup shredded carrot
2 eggs, beaten
2 tablespoons almonds, chopped
1 green onion, chopped
Directions

1. Pulse cauliflower in a food processor or blender until it resembles a rice texture.
2. In a skillet over medium-high heat, sauté garlic in sesame oil for 30 seconds. Add cauliflower, salt, and pepper, and cook for 1 minute. Add peas and carrots and cook for another 3 to 5 minutes until everything is heated and cauliflower is tender.
3. Slide veggies to side of the pan, and scramble eggs on empty side. Stir veggies and cooked eggs together. Place mixture in bowl, top with almonds and green onion, and serve.

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Hey Guys! Linda here from Linda's Voice

Today I wanted to share something with you.  In 2008 I was 255 lbs and I went on a journey to lose weight.

I use the Weight Loss Cure Program by my natroupathic doctor and within 11 months ended up losing 128 lbs total.

For six years I ended up maintaining 138 to 140 lbs.  In 2014 got up to 145 to 150 lbs, ended up having to move to CA due to got laid off from work and couldn't find work and sold my house, etc.  So from 2014 to 2016 saw my weight go up to and I am embarrassed to say 227 lbs.  All from the stress of selling my house and moving to CA, staying with my daughter and her husband for a year and 4 months, working as a cashier at Wal-Mart, moving into my own place and transferring in Modesto CA to Wal-Mart Neighborhood Market in Turlock CA.  Customer Service at a Wal-Mart is  a lot different than customer service at the Rich Dad's Company and moving up to Information Technologies Department where I had went to University of Phoenix to get a bachelor degree in Information Technologies.

Here is me now.

Now it is January 10th, 2017 and I have taken steps and joined Planet Fitness Gym close to my house, quit drinking my evening wine, etc. and as of today I am down to 217 lbs.  I got a long road ahead of me but I have done it before.  Reason why for all of this also is because I pulled my book out I had started 2-3 years ago and wanted to complete it BUT it is on Healthy Weight Loss and my journey form when I lost the 128 lbs and maintaining it.  I got to thinking if I want my book to be successful I am going to HAVE TO WALK TH E TALK.  So my final chapter is going to on 8 years later, etc.

I will start start every week on Tuesday my progress on my weight loss journey 8 years later and I  hope my fans will help me and keep me accountable to continue on this journey..............

Linda