GRITS WITH GREENS AND SHRIMP
Make and share this Grits With Greens and Shrimp recipe from Food.com.
Provided by Mercy
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk and water to a simmer in a heavy-bottomed nonstick saucepan over medium heat.
- Add the grits and the garlic and bring just to a boil.
- Cook until soft and creamy, adding heavy cream as needed, to make a loose but not runny mixture.
- Add as much butter and cheese as desired, stirring to make sure the cheese doesn't stick.
- Add the shrimp and cook a few minutes more, until pink.
- Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits.
Nutrition Facts : Calories 759.5, Fat 47, SaturatedFat 28.5, Cholesterol 372, Sodium 832.8, Carbohydrate 41, Fiber 1.5, Sugar 0.7, Protein 43.2
DR. OZ'S 2-WEEK RAPID WEIGHT-LOSS PLAN: BREAKFAST SMOOTHIE
Make and share this Dr. Oz's 2-Week Rapid Weight-Loss Plan: Breakfast Smoothie recipe from Food.com.
Provided by MissFit13
Categories Smoothies
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients together until you achieve the desired consistency.
- Enjoy!
LENTIL SALAD W/CURRIED MANGO YOGURT DRESSING
This recipe comes from Moosewood Restaurant Low Fat Favorites. Would be a great summer salad. The dressing can be used on many other salads/veggies/fish as well. If your chutney has large pieces of mango, chop them before adding.
Provided by carolinajen4
Categories Lentil
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, combine lentils, white onions, garlic, and water. Cover, bring to boil, then reduce heat and simmer 30-40 minutes until lentils are tender but not mushy.
- Meanwhile, combine bell peppers, celery, and red onions in nonreactive bowl. When lentils are cooked, drain and add them while hot to the bowl. Stir and set aside at room temperature for 15 minutes.
- In a separate bowl, combine all of the yogurt dressing ingredients. Stir the dressing into the lentils and serve.
Nutrition Facts : Calories 174.3, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.2, Sodium 81.4, Carbohydrate 31.5, Fiber 8.7, Sugar 11.6, Protein 11.8
HORTA - GREEKSTYLE COOKED WILD GREENS
This is answer to a recipe request and I'm glad that they requested it. I love greens and this looks like a great new way to eat them.
Provided by Mysterygirl
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and trim the greens.
- Fill a large pot halfway with water and add salt.
- Bring to a boil, add the greens, and let simmer, partially covered for 15-20 minutes, until the greens are tender.
- Drain and cool.
- Place greens in a serving bowl.
- Mix olive oil, vinegar or lemon juice, and salt to taste.
- Toss cooked greens with dressing.
- Serve at room temperature.
- Note: The greens may be stored without dressing in a covered plastic container in the refrigerator for several days and dressed just before serving.
Nutrition Facts : Calories 366.4, Fat 29, SaturatedFat 4.2, Sodium 216.2, Carbohydrate 26.1, Fiber 9.9, Sugar 10.9, Protein 7.7
DR. OZ'S 2-WEEK RAPID WEIGHT-LOSS PLAN: VEGETABLE BROTH
Make and share this Dr. Oz's 2-Week Rapid Weight-Loss Plan: Vegetable Broth recipe from Food.com.
Provided by MissFit13
Categories Stocks
Time 1h20m
Yield 8 Cups
Number Of Ingredients 12
Steps:
- Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
- Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
- Heat gently and drink up to 3 to 4 cups a day.
Nutrition Facts : Calories 30.9, Fat 0.2, Sodium 38.6, Carbohydrate 6.9, Fiber 1.6, Sugar 2.2, Protein 1.2
CUCUMBER YOGURT DILL DRESSING
Make and share this Cucumber Yogurt Dill dressing recipe from Food.com.
Provided by Bergy
Categories Salad Dressings
Time 15m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients except the dill.
- Puree in a blender or food processor until smooth.
- Stir in the dill.
- Cover and mellow in the fridge for at least 1/2 hour.
Nutrition Facts : Calories 6.1, Cholesterol 0.2, Sodium 8, Carbohydrate 0.9, Sugar 0.8, Protein 0.6
HOLIDAY GREEN BEANS
This recipe is from Green Mountain at Fox Run.It's a a fitness and healthy weight loss retreat for women only (a weight loss camp).
Provided by Queenkungfu
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To toast nuts, bake uncovered in ungreased shallow pan in 350°F oven about 10 minutes or until golden brown.
- Steam green beans 5 to 7 minutes or microwave on high about 4-5 minutes, stirring occasionally; drain.
- Meanwhile, heat olive oil in a small nonstick skillet over medium heat.
- Add cranberries, sugar and orange juice.
- Cook, stirring gently, until cranberries are soft and liquid is syrupy.
- Stir in chopped nuts and toss mixture with green beans.
Nutrition Facts : Calories 125.1, Fat 8.6, SaturatedFat 0.9, Sodium 6.9, Carbohydrate 11.9, Fiber 4.7, Sugar 4.3, Protein 2.7
CAJUN BBQ PRAWNS
My other favorite from Seattle's Ponti Seafood Grill. Go Chef Alvin Binuya!!! Recommended wine is "Mersaut, Charriere, Thillets Vineyard", but personally, forget the beverage, just give me the prawns! This has been a favorite of mine for YEARS, but I just found the recipe in "Savoring Seattle". 100% of net proceeds go to FareStart which is an internationally acclaimed job training program for the homeless. I have no affiliation with the organization, but I do love a good cause, so if you like cookbooks, check this one out! It's a good one featuring 38 of Seattle's "Best" Chef's.
Provided by GinnyP
Categories Fruit
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix all the seasoning mix ingredients in a food processor and set aside.
- Stored in a sealed container, it will keep indefinitely for future use.
- Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
- Add the prawns and the chopped parsley to the mixture and toss well to coat.
- Refrigerate overnight.
- Preheat oven to 500°F.
- Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
- In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
- At this point the mixture should be bubbling and the prawns will be turning opaque.
- Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
- This process should take about 4 to 5 minutes.
- When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.
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- Add the chopped greens and chicken broth. Cover and reduce heat to medium-low, allowing the greens to soften and cook down, about 15 minutes. Add more broth if the pan starts to dry out.
- After the greens are cooked, add raw shrimp on top, replace the cover and cook for about 5 more minutes until the shrimp is pink.
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