UN-Fried Shrimp with the fried taste

[vix]

I tried this recipe last night..YUM- YUM!

1/3 C. Flour
3 T. Ojai brand Citrus Salt and Pepper OR 2 T. Lemon pepper and 1/2 t. salt
1 1/2 lbs. LARGE Shrimp
3 Egg whites
1 T. Fat- Free Milk
2 1/2 C. Bread Crumbs

Peel shrimp, leaving the very end of tails intact. Cut shrimp down the back so they flatten out- DO NOT CUT THRU THEM! Rinse shrimp in cold water and drain well. Preheat oven to 450 degrees. GENEROUSLY coat a non-stick baking sheet with olive oil cooking spray.

Mix flour along with any dried spices you wish- Rosemary-thyme-basil-etc. in a shallow bowl.
Pour eggs whites in another bowl with the fat free milk. MIX WELL until slightly bubbly. Place next to flour mixture. Set aside.

Pour breadcrumbs into med. shallow bowl. Set aside.

DIP SHRIMP INTO FLOUR AND HERB MIXTURE- SHAKE OFF EXCESS. Dip into egg whites and milk mixture . Then into breadcrumb mixture. Transfer coated shrimp onto cooking sheet.

Cook shrimp for 5 minutes(450 degrees) on EACH side( you'll need to flip them during cooking process) Coating should be crispy!

296 cals., 41 g. protein., 22 carbs., 4 g. fat.

Enjoy!

[vix]

Strawberry Balsamic Vinaigrette

1 pint strawberries-topped and sliced
1 t. salt( you can omit- I do)
1 T. Honey
1/2 C. Balsamic Vinegar
1 C Shallots-sliced
1 t. Ground Pepper
1 ornage(zest chopped and sliced)
2 T. Chopped thyme
1 C. Extra Virgin Olive Oil

This vinaigrette will last one week stored in an air tight container

Combine strawberries,salt,honey. Let set for 10 minutes-then puree. Combine vinegar with shallots and pepper.Let set for 5 minutes. Combine orange, thyme and oil. Combine entire mixture. Serve on salad greens,etc.

Enjoy!

[vix]

Beer - basted Hibachi Chicken with Fresh Herbs

1 1/2 Pund whole chicken
1 T. Garlic- minced finely
1 t. kosher salt ( you can omit - I do)
1/4 t. white pepper
1/4 t. Cayenne pepper
1/4 t. paprika
1 t. corlander
2 T. Basil
2 T. Thyme
2 T. Marjoram
1/2 t. black pepper
2 T. Olive Oil
1 Bottle Beer

Wash and pat dry chicken. Mix 2-gether next ten items above. Rub the chicken throughly inside and outside with seasoning mix.9 also like to stuff bird with fresh herbs) Brush with olive oil. Transfer to oven-proof dish. Pour beer over chicken. Cook for 1 1/2 hours on grill -COVERED, basting beer every 20 minutes.

Enjoy !

[vix]

Pizza Chuck Steak

(4 servings- 40 G Protein- 8 G Carb. PER SERVING)

4 Pcs. eye of chuck steak ( total 1-1/2 lbs.)
1 T. Wheat Flour
1 T. Olive Oil
1 T. Garlic- minced
1 can ( 14 oz.) Italian Stewed Tomatoes
1 t. basil dried
1 t. Oregano dried
1 t. salt substitute
1 T. Crushed red pepper

Preheat Oven to 350 Degrees
On large plate, coat steaks with flour, including edges.
Remove steaks from plate and place on cutting board.
Using a wooden mallet pound steaks until they are 1/2 inch thick.
Heat oil in large skillet.
Add garlic and steak into pan.
Brown steaks on both sides.
Transfer steaks to Dutch oven or casserole dish.
Add tomatoes.
Cover.
Bake for 1 hour or until steaks are VERY tender!
After 45 minutes of baking, add basil,oregano,salt sub and hot pepper and return to oven for 15 minutes.
Spoon sauce over steaks before serving.
Garnish with parmesan cheese and fresh parsley, if desired!

ENJOY!

[vix]

Italian Turkey Meatballs

( 4 servings - 35 G Protein - 10 g Carb - PER SERVING)

1 LB. GROUND Turkey
1 T. Balck Pepper
1 slice Bread - Crumbled( wheat bread )
1 Egg beaten
1/4 C. Milk
1/2 C. Romano Cheese Grated
1/4 C. Parsley- minced
1/4 C. Olive Oil
1 Med. Onion- slivered
1/2 Med. Green Pepper- sliced thin
1/2 Med. Red Pepper-sliced thin
1/2 C. Dry white wine
1 C. Chicken broth

In a large mixing bowl, combine turkey, black pepper, bread crumbs, egg, milk, parsley, cheese.
Blend Well.
Form into 10-12 meatballs
Heat 2 T. Olive Oil in a heavy skillet.
Add meatballs.
Cook over a med. heat, turning frequently, until brwoned on both sides.
Heat remaining oil in second skillet.
Saute onion and peppers until tender.
When meatballs are brown place on top of onions and peppers.
Stir in wine, broth into empty skillet that held meatballs.
Stir well and cook until reduced by half.
Serve hot. Garnish with wedges of tomato, if dersired.

[vix]

Meat Loaf Italiano

( 4 Servings - 31 G Protein - 4 G. Carb - PER SERVING)
1 lb. Lean ground beef or ground turkey
2 T. Minced Onion
1 Clove Garlic- minced
1 T. Parsley- minced
1/2 t. Pepper
1/2 t. oregano-dried
1/2 Cup Chopped Italian Salami
1 Cup Mont. Jack Cheese- shredded
2 T. Tomato Catsup
1/4 Cup Parmesan Cheese(grated)

Preheat Oven to 350 Degrees.
In large mixing bowl combine turley or lean ground beef, onion, garlic , parsley, pepper and oregano.
Blend well by hand.
Turn meat out onto cutting board covered with wax paper or alum. foil.
Form into 8"x10" rectangle.
Sprinkle with salami and cheese.
Place rolled meatloaf into casserole and bake for 30 minutes.

Enjoy!

[texgrl]

the shrimp recipe looks good, although it seems like a pain to have to turn them over!! i'll be trying this one this weekend!

[vix]

Vegtable Shrimp Bisque

3 Cups Frozen Whole Corn- Kernel style
2 Cups low- Sodium Chicken Broth
1 Cup chopped Onion
1Cup Chopped Red Bell Pepper
1 Cup Skim Milk
3/4 Lbs. Shrimp- Peeled
1/4 Cup Cilantro
1/4 Cup Parsley
1/4 Tsp. Pepper
Non-stick cooking Spray

Combine 2 Cup corn and 1Cup Chicken Broth in a blender.
Cover and process until smooth. Spray sauce pan with non stick cooking spray- Heat on med. add onion, peppers. Saute for 5 minutes til tender. Stir in pureed corn mixture, remaining 1 cup broth and milk. Bring to a boil. Cover and reduce to simmer for 5 minutes. Add last cup of corn and add shrimp. Cover and simmer 5 more minutes or until the shrimp are done.

Makes 7 servings:

162 cals., 14 g protein, 22 grams carbs, 2 grams fat

Enjoy!

[vix]

You all tired of my recipe thread yet?

Pineapple Salsa Chicken and Brown Rice:

2 bags Brown Rice
4 Boneless, skinless chicken breasts
1/2 C. Chopped Green Pepper
1/2 C. Chopped Red Pepper
1/2 C. Thinly sliced green onions
3 T. Chopped cilantro
1 can ( 20 oz. can) Pineapple tidbits

Prepare rice as directed on bag. Spray large skillet with cooking spray. Grill or brown chicken. In small bowl combine remaining ingreds. minus the pineapple. Toss and serve chicken on the bed of brown rice. Top with pineapple tidbits and serve.

Serves( 4 )

301 cals, 29 g protein

[vix]

Chilled Salmon w/ 'Mater Salsa:

275 cals., 22 g's protein, 10 g's carbs., 16 g's fat(3 g's saturated fat)

4 4 oz. Salmon filets- skinned
1 cup chopped fresh tomato
1/2 cup avacado chopped( USE THE BROWN SKINNED HASS AVACADOS)
1 clove garlic crushed
1 T. Balsamic vinegar
1 t. Virgin olive oil
1/2 cup cooked corn kernels
1/4 cup minced red onion
1/4 cup fresh chopped cilantro
Pepper to taste
1 lime, cut in wedges

Place salmon filets in a shallow microwave bowl. Add 2 cups water and cook on HIGH 7-9 minutes or until cooked. Remove fish from water and place in fridge.
In a small bowl, combine the remaining ingreds(except lime wedges). Refrigerate for 30 minutes.
Serve salmon surrounded by the salsa mix and lime wedges.

ENJOY!