I loveeeee shrimp! Any way you make ’em! Today I made an avocado shrimp wrap because I love the combination of the two, especially in a wrap. This recipe can serve up to two or just one, as the wraps I used are so low carb, and paper thin. You won’t feel bad eating both. I’m a big fan or Trader Joe’s. That is where I got the reduced carb wraps. If your ever in Trader’s they are by the bread section. It is quite a healthy shrimp wrap if I do say so myself. Here’s how I made them.
6-8 Large Shrimp
1/4 cup Cilantro
1 tsp Olive oil
Zest of half a lemon
2 Tsp Lite Ranch dressing
Baby Spinach, a hand full
2 Trader Joe’s Reduced Carb Wrap
1/2 Avocado, cubed
Rinse your shrimp under cool water, clean and devein them. Cook until pinkish in color, and place in a bowl with ice water. Set aside. In another small mixing bowl, add your olive oil, avocado, lemon zest, ranch dressing, and cilantro. Add your cooled shrimp and mix well. For the wraps, place two wraps on your plate and add baby spinach.
Top with shrimp and avocado mixture. Serve with a side salad or chips! Enjoy!
It’s been brutally cold here in New York, an actually had some snowfall all day yesterday. You would think that I would cozy up and make chicken soup! Nah..I’m in the mood for a salad. Went to the market and saw sweet snow peas. Thought I would make a snow pea tuna salad for lunch. I just love snow peas because they are crisp and so good as a nutritious snack. You can add some in a delicious stir fry too! Hmmm…think that’s next on my list, after all I bought a pound of snow peas!
Here’s my snow pea tuna salad…This serves one by the way.
1 small can of tuna in water
10 snow peas chopped
1 tablespoons of light Hellman’s mayo
2 tablespoons chopped fresh cilantro
1/4 cup chopped red bell pepper
2 tablespoons white onion, optional
salt and pepper to taste
In a medium bowl add your drained can of tuna. Clean your snow peas, pepper, onion and cilantro. Chop finely and add to your tuna. Next add your mayo. You can add more or less if you like. Add salt and pepper to taste.
You may also add a bit of mustard, or old bay seasoning too! Enjoy with some crackers, on a piece of toast, or how I like my tuna salad with tortilla chips!
I don’t know about you, but I love my chicken, beef and pork dishes a little sweet! Orange chicken is one of them. Making it in my slow cooker makes my life easier, and I love how my meals turn out! My slow cooker orange chicken is a sweet dish that you can pair up with some white or brown rice, and stir fry veggies! The barbeque sauce from Sweet Baby Ray’s is always in my fridge, and paired with Archer Farm’s Orange Grilling Sauce, well, yum! Try it, you’ll see!
1 pound chicken breast
1 sunkist orange, cut up
1/4 -1/2 cup orange juice
1/4 ginger orange Grilling Sauce; Archer Farms
1/4 cup bbq sauce, Sweet Baby Ray’s
1/4 tsp ground ginger
Clean your chicken breasts of any fat, rinse under cold water, and pat dry with paper towel. Place your chicken in your slow cooker, along with your sliced orange, orange juice, ginger orange sauce, barbeque sauce, ginger, salt and pepper. Cook for 4 hours. (I have a Rival Crockpot) You may extend the cooking time if you wish to 6 hours. My chicken was pretty tender after 4 hours. Serves about 4 people. Enjoy!
You may want to change your ground ginger for fresh ginger, and add some orange marmalade if you so desire.
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- 1 Small white onion
- olive oil
- 1-2 Garlic cloves
- 3 ounces Neufchatel Cheese
- 1 Cup Cooked Quinoa
- 1/2 Cup Black Beans
- 1/2 Cup Corn Kernels
- 1 Large Roma Tomato
- Salt to taste
- Pepper to taste
- 1 Teaspoon Chili powder
- 1/2 Teaspoon Coriander
First cook your quinoa by following package directions. I used 1/4 cup uncooked quinoa, and boiled 1/2 cup water. Once the water boiled, I added the quinoa and let simmer covered until the quinoa soaked up all the water. The 1/4 quinoa, makes more then 1 cup cooked. Set aside. Next in a non stick pan, saute your onion and olive oil. Once onions are softened, add minced garlic, and cook another minute. Add tomatoes, black beans, corn kernels, and seasonings. Stir and cook 5 minutes. Add your Neufchatel cheese, and blend well until incorporated. Lastly, add your cooked quinoa to the pan. make sure all ingredients get mixed in. Taste your food, and check for salt or possibly more cheese? It’s up to you! Serves up to 6 people. Enjoy
My hubby and I were in the mood for Mexican so I thought I would make a Tex Mex Chicken Salad. We really love Mexican food, and I try to make my own versions whenever I can. This salad has a lot of great flavor, and kick and is great for lunch or dinner. The recipe can vary as per how much salad, dressing, or other toppings you use. It’s really up to you. here’s how I made my Tex Mex Chicken Salad!
- 2 chicken breasts
- 1/2 tsp cumin
- 1/8 tsp chili powder
- 1 fresh clove garlic chopped
- salt and pepper to taste
- 1/4 tsp paprika
- 6 cups chopped romaine lettuce
- 1 medium tomato chopped
- 2 green onions, chopped
- 1/2 cup cooked rice
- 1/4 cup cilantro chopped
- 1/2 cup canned chick peas
- 1/2 cup canned corn kernels
- 1 Hass avocado chopped
- 1/4 cup or more of lite sour cream
- lite ranch dressing of your choice
First cook your rice in a rice cooker or on your stove top. Set aside. Grill your chicken breasts in a pan with olive oil, garlic, salt, pepper, cumin, paprika, and chili powder. Once they are cooked, and cooled, slice them up and set aside.
Next chop and rinse your romaine lettuce in a salad spinner, or colander. Add romaine to a mixing bowl. Chop your tomato, green onion, cilantro, avocado and add to lettuce. Drain your canned chick peas and corn, and add to salad as well. Keep any leftover peas and corn in a Tupperware. Next toss all ingredients and split salad between two plates. Top with cooked rice, grilled chicken, ranch dressing, and sour cream. Like I said in the beginning, the recipe varies, and you may add a different dressing, or more of anything you love! Enjoy!
Potato Carrot Pancakes! I actually made these for breakfast alongside scrambled eggs, but you can make them as an appetizer or snack too. They are really crispy, and delicious. These can be made with any type of potato like sweet potatoes, white or Yukon golds. They are easy to prepare and are good when eaten hot, or room temperature. Makes about 10-12 potato pancakes.
- 1 large potato
- 1 medium carrot
- 1/2 cup white onion
- 1 egg beaten
- 1/4 to 1/2 cup flour
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon parmesan cheese
- oil for frying, canola, or whatever oil you prefer
In a large bowl grate your potato, onion and carrot. Set aside. In another bowl beat your egg, and add garlic powder, parmesan cheese, salt, pepper. Mix all ingredients except flour. Start by adding 1/4 cup flour and mix well. Your batter shouldn’t be too wet or too dry. If it seems too wet add a little more flour.
For frying heat canola oil in a large non stick pan. Drop heaping tablespoons of batter into hot oil. You may add a little butter for flavor as well, but it is not needed. Once your potato pancakes are slightly browned, flip them over to cook on other side. Once that side is browned up, place on a paper towel lined dish, and sprinkle with salt while hot. You can eat your potato carrot pancakes with a sour cream or ketchup if you’d like. Enjoy!
I have chosen to make something a little more healthier as I’ve been baking a lot this holiday season. I love salads that have a lot of flavor and crunch, so I always add some sort of nut like pecans or almonds as a topping. The addition of cheese always makes a salad even tastier! This pecan feta green salad is comparable to a Greek salad minus a few ingredients. The amount you make is up to you, but my recipe serves one. That’s me!
4 cups chopped romaine lettuce
1 medium tomato
1/2 chopped cucumber
1/4 cup reduced fat feta
1/4 cup pecans
1/4 cup lemon juice
2-3 tablespoons olive oil
salt and pepper
1 garlic clove minced
Rinse your romaine lettuce in a salad spinner or colander. Chop your tomato and cucumber and all three to a large mixing bowl. Sprinkle with pecans, and feta cheese. Drizzle as much as you like of your lemon garlic dressing. Toss well, and place in a salad bowl. It’s as easy as that! Enjoy!
Lemon Garlic Dressing
Mince your garlic by hand on a cutting board, or use a garlic press. Add to a small bowl. Next add your lemon juice, olive oil, salt and pepper. Taste your dressing. If you need more salt, add it. You may also want more lemon, or garlic. Stir well, and add to salad.
Some other ingredients you may add:
your favorite dressing
tuna, chicken, or fish