Lemon-Garlic Shrimp & Vegetables Recipe

Lemon-Garlic Shrimp & Vegetables

• Cook
  35 m
• Ready In
  35 m

Recipe By: EatingWell Test Kitchen

“Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.”

Ingredients

• • 4 teaspoons extra-virgin olive oil, divided
  • 2 large red bell peppers, diced
  • 2 pounds asparagus, trimmed and cut into 1-inch lengths
  • 2 teaspoons freshly grated lemon zest
  • ½ teaspoon salt, divided
  • 5 cloves garlic, minced
• • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley

Directions

• 1 Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
• 2 Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining ¼ teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

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Pineapple & Avocado Salad Recipe

Pineapple & Avocado Salad

• Cook
  20 m
• Ready In
  20 m

Recipe By: Darra Goldstein

“This refreshing, simple Cuban salad recipe captures the flavors of the tropics. Serve alongside spiced chicken or pork, with rice and beans.”

Ingredients

• • ¼ cup thinly sliced red onion, separated into rings
  • Ice water
  • 2 firm ripe avocados
  • 1 medium fresh pineapple
• • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon kosher salt
  • Freshly ground pepper to taste (optional)

Directions

• 1 Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
• 2 Meanwhile, halve avocados and cut each half into slices. Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
• 3 Whisk oil and lime juice in a small bowl. Drain the onion and pat dry. Arrange half the avocado, pineapple and onion on a serving plate, sprinkle with ¼ teaspoon salt and drizzle with half the dressing; repeat the layers.

Spring Foods to Shed Pounds

These naturally slimming spring foods and seasonal recipes will help jump-start your weight loss for the warmer months to come. 4 Slimming Spring Foods 10 Ways to Spring-Clean Your Diet Fresh & Light: Pineapple & Avocado Salad  20+ Low-Calorie Spring Recipes Spring Salads to Help You Slim Down 5 Health Benefits of Asparagus Spring Recipes for Your Slow Cooker

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Southwestern Salmon & Black Beans - Healthy Food Tip and Recipe

Today's Recipe
If you don't know what to serve for dinner tonight ...
Add this amazing flavor blend that combines the sweetness of the salmon, richness of black beans, and the zestiness of the topping to your Healthiest Way of Eating and enjoy!
Southwestern Salmon & Black Beans
Prep and Cook Time: 30 minutes
Ingredients:

• 1-1/2 lb salmon cut into 4 pieces, skin and bones removed
• 1 small sized onion, minced
• 1 small sized red bell pepper, diced 1/4 inch
• 4 medium cloves garlic pressed
• 1 TBS + 1/2 cup chicken or vegetable broth
• 2 cups or 15 oz can black beans (BPA free), drained
• 1-1/2; TBS red chili powder
• about 2 cups shredded romaine lettuce, outer leaves discarded
• 1 medium avocado, cut into cubes
• 
  
• Sauce:
• 2 TBS fresh chopped cilantro
• 1 TBS fresh chopped mint
• 1 TBS fresh chopped basil
• 3 TBS fresh lemon juice
• 3 TBS olive oil
• 1 TBS chopped pumpkin seeds
• salt and pepper to taste

Directions:

1. Season salmon with a little salt and pepper. Set aside while you chop and sauté vegetables.
2. Mince onions and press garlic and let sit for at least 5 minutes to enhance their hidden health benefits.
3. Heat 1 TBS broth in a 10-12 inch stainless steel skillet. When broth begins to steam add onion, bell pepper and garlic and Healthy Sauté on medium heat for about 5 minutes stirring frequently.
4. Add 1/2 cup broth, drained beans, and red chili powder. Cook for another 10 minutes. Season with salt and pepper to taste.
5. While beans are cooking, preheat broiler. Place a stainless steel or cast iron skillet large enough for salmon under the heat to get hot. This takes about 10 minutes.
6. In a bowl mix together cilantro, mint, basil, lemon juice, olive oil, pumpkin seeds, salt and pepper.
7. Place salmon in the hot pan and return to broiler about 5 inches from the heat source for best results. Broil salmon for about 7 minutes for medium doneness. This is our Quick Broil cooking method. Serve salmon, beans, lettuce and avocado together on a plate. Top salmon and lettuce with cilantro topping.

Serves 4 Printer Friendly Version of Southwestern Salmon & Black Beans
In-Depth Nutritional Profile for Southwestern Salmon & Black Beans

5 Spice Salmon - Healthy Food Tip and Recipe

Today's Recipe
If you don't know what to serve for dinner tonight ...
The balanced flavor in this Asian flavored dish with Chinese 5 spice (a combination of star anise), cloves, cinnamon, huajiao (Sichuan pepper) and ground fennel seeds) is wonderful. This is a surprising dish that is both light, yet very flavorful. It is full of nutrition, and very easy to prepare.
5 Spice Salmon
Prep and Cook Time: 30 minutes
Ingredients:

• 1 lb salmon filet cut into 4 pieces
• 6 dried medium shiitake mushrooms soaked in 3/4 cup hot water for about 15 minutes (save water)
• 1 medium sized onion, chopped
• 2 cloves garlic, chopped
• 1 TBS fresh ginger, chopped, or 1/3 tsp dried
• 1 cup vegetable stock
• 1 tsp 5 spice powder (can be found in Asian section in supermarket)
• 3/4 cup fresh orange juice
• 2 TBS molasses
• 2 tsp arrowroot
• 4 cups shredded Chinese, or Napa cabbage
• 6 scallion, chopped
• salt and white pepper to taste

Directions:

1. Soak shiitake mushrooms in 3/4 cup hot water. Slice when soft cutting out stem. Preheat broiler on high.
2. Healthy Sauté onion in medium saucepan over medium low heat for about 5 minutes stirring frequently. Add ginger and garlic and continue to sauté for another minute. Add vegetable stock, 5 spice powder, orange juice, and molasses. Simmer for 15 minutes. Strain and discard all but liquid. Place liquid back into pan, and thicken with arrowroot dissolved in a little water while simmering.
3. While sauce is cooking, simmer in another medium sized sauté pan cabbage, mushrooms, scallion, salt and pepper in mushroom water for 5 minutes.
4. Rub salmon with salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
5. When pan is hot, use a hot pad to pull out the pan from the heat and place salmon on it, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly (usually about 7 minutes for every inch of thickness.

Serves 4 For optimum flavor and nutrition serve with:

• Cucumber, Seaweed Salad

Printer Friendly Version of 5 Spice Salmon
In-Depth Nutritional Profile for 5 Spice Salmon

Asian Chicken Salad - Healthy Food Tip and Recipe

Today's Recipe

If you don't know what to serve for dinner tonight ...

Avoid dry chicken breasts by using our Quick Broil cooking method — it's a great way to retain the moisture and flavor of chicken when you want to include it as part of your Healthiest Way of Eating. Enjoy this tasty recipe and the health benefits that come from it's wealth of health-promoting nutrients.

Asian Chicken Salad

Prep and Cook Time: 30 minutes

Ingredients:

• 2 boneless chicken breasts, skin on
• 5 cups Chinese cabbage, sliced thin
• 1/2 cup shredded carrot
• 1/2 cup minced scallion
• 1/2 cup sliced almonds
• 1/4 cup chopped fresh cilantro
• 2 TBS toasted sesame seeds
• Optional: 2 TBS dried hijiki or arame seaweed, soaked in 1 cup warm water and chopped*
• Dressing
• 2 TBS extra olive oil
• 2 TBS soy sauce
• 1/4 cup rice vinegar
• 3 TBS honey
• pinch red pepper flakes
• salt & white pepper to taste
• *The safety factors regarding sea vegetables, such as hijiki

Directions:

1. Preheat broiler. Place a stainless steel (be sure the handle is also stainless steel) or cast iron skillet in the broiler, about 7 inches from the heat source, to get it very hot. Season chicken with a little salt and pepper.
2. If you are using hijiki or arame place it in a small bowl of hot water to soften for about 10 minutes.
3. While pan is heating, thinly slice cabbage, and shred carrot. Carrot is easily shredded in food processor with shredding blade. Otherwise you can shred it by hand, or slice it thin. Chop cilantro and scallion cabbage and carrot mixture. Add sliced almonds. Squeeze excess water from hijiki, chop if needed, and add to salad.
4. When pan is hot, about 10 minutes, remove from broiler, and place chicken in pan, skin side up, and return to broiler. Cook for about 15 minutes depending on thickness of chicken. This is our Quick Broil cooking method. When done and cool enough to touch, remove skin, and cut into bite-size pieces.
5. Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds. (You can buy sesame seeds that are already toasted.)

Serves 4 Printer Friendly Version of Asian Chicken Salad
In-Depth Nutritional Profile for Asian Chicken Salad

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