Ingredients (Makes 4 Servings) 5-6 medium zucchini (2¼-2½ pounds total), trimmed ¾ teaspoon salt, divided 1 ripe avocado 1 cup packed fresh basil leaves ¼ cup unsalted shelled pistachios 2 tablespoons lemon juice ¼ teaspoon ground pepper ¼ cup extra-virgin olive oil plus 2 tablespoons, divided Bertolli Extra Virgin Olive Oil 17 Fl Oz 3 cloves garlic, minced 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired 1-2 teaspoons Old Bay seasoning Preparation 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 ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water. 2. Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth. 3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl. 4. Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine. References: http://www.eatingwell.com/recipe/257004/zucchini-noodles-with-avocado-pesto-shrimp/
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Ingredients 1. 4 large bell peppers (about 2 pounds) 2. 2 cups small cauliflower florets 3. 2 tablespoons extra-virgin olive oil, divided 4. Bertolli Extra Virgin Olive Oil 17 Fl Oz 5. Pinch of salt plus ½ teaspoon, divided 6. Pinch of ground pepper plus ¼ teaspoon, divided 7. ½ cup chopped onion 8. 1 pound lean ground beef 9. 2 cloves garlic, minced 10. ½ teaspoon dried oregano 11. 1 (8 ounce) can no-salt-added tomato sauce 12. ½ cup shredded part-skim mozzarella Preparation 1. Preheat oven to 350°F. 2. Slice off stem ends of bell peppers. Cut the flesh from the stem and chop. You should have about 1 cup. Scoop out seeds from the pepper cavities. Bring about an inch of water to a boil in a large pot fitted with a steamer basket. Steam the peppers until starting to soften, about 3 minutes. Remove the peppers from the pot and set aside. 3. Pulse cauliflower in a food processor until broken down into rice-size pieces. Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower rice and a pinch each of salt and pepper. Cook, stirring, until softened and starting to brown, about 3 minutes. Transfer to a small bowl. 4. Wipe out the pan. Add the remaining 1 tablespoon oil, the chopped bell pepper and onion. Cook, stirring, until starting to soften, about 3 minutes. Add beef, garlic, oregano and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring and breaking up the beef with a wooden spoon just until no longer pink, about 5 minutes. Add tomato sauce and the cauliflower rice; stir to coat. 5. Place the peppers upright in an 8-inch square baking dish. Fill each pepper with a generous 1 cup of the cauliflower rice mixture. Top each pepper with 2 tablespoons cheese. 6. Bake until the filling is heated through and the cheese is melted, 20 to 25 minutes. To make ahead: Prepare stuffed peppers through Step 5 and refrigerate for up to 1 day. References: http://www.eatingwell.com/recipe/265249/cauliflower-rice-stuffed-peppers/ Looking for a healthy alternative that's quick and easy to make? This meal, popular in Mexico, is a fresh meal or snack that can be packed with healthy nutrients and proteins. This recipe cooks the quesadillas in a healthier way by baking them instead of putting them in a pan or griddle. Here is the recipe to make it yourself:
Makes: 6 Servings Prep time: 20 minutes Cook time: 15 minutes 2 1/4 cups Spinach, frozen, chopped (2 1/4 cups thawed and drained yields 1 1/2 cups) 1 cup Dark red kidney beans, canned, no salt added, drained and rinsed or kidney beans, dry, cooked 1 teaspoon Garlic powder 1/2 teaspoon Onion powder 1/4 teaspoon Chili powder 4 Whole-grain tortillas, 8" (at least 51 gm each) 1 1/2 cups Mozzarella cheese, low-fat, shredded Nonstick cooking spray DIRECTIONS1. Thaw, drain, and squeeze excess liquid from spinach. Yields: 1 1/2 cups (7 1/2 oz.) 2. Preheat oven to 350 °F. 3. Place kidney beans in a small microwavable bowl. 4. Add garlic powder, onion powder, and chili powder. 5. Lightly mash beans by squeezing using gloved hands (at least 50% of the beans should appear whole). Be careful not to over-mash beans. 6. Heat in microwave for 1 minute. Stir with a spoon. 7. Prepare quesadillas: a. Place half of the tortillas on a baking sheet. Spread 3/4 cup of spinach on each tortilla. Top each with 3/8 cup of bean mixture and 3/4 cup of cheese. b. Place remaining tortillas on top. c. Spray outside of filled quesadillas with nonstick cooking spray. 8. Bake for 15 minutes. Heat quesadillas to an internal temperature of 140 °F or higher for at least 15 seconds. 9. Cut each quesadilla into 6 wedges. 10. Serve 2 wedges or 1/3 quesadilla. Optional: Serve with sliced or mashed avocado, cilantro or salsa. Critical Control Point: Hold at 140 °F or higher. Let us know how you liked these tasty quesadillas by commenting on this post! References: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/quick-quesadilla |
AuthorAmanda Price- blogger, traveller, fitness enthusiast Archives
August 2018
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