October 2010

October 2010

Baked Coconut Shrimp

1 lb. large shrimp, peeled and deveined

1/3 c. cornstarch

1 tsp. salt

3/4 tsp. cayenne pepper

2 c. flaked sweetened coconut

3 egg whites, beaten until foamy

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.  Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.  Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

"B"

Broccoli Beef

2 Tbsp low-sodium soy sauce  2 Tbsp fat-free Italian dressing
1 tsp cornstarch                      1 Tbsp minced garlic
1 tsp ground ginger                 3/4 lb round steak, cut into strips
6 c water                                  5 cubes beef bouillon
4 oz linguine pasta, uncooked 1/2 c fat free beef broth
1 c fresh mushrooms, sliced   1/2 c sliced green onion

1 lb broccoli, separated into florets

In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes.  While the beef is marinating, combine the bouillon cubes in water in a large saucepann. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.  Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve

September 2010

September 

Garlic Chicken Fried Brown Rice

2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast,
cut into strips
1/2 red bell pepper, chopped
1/2 cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed

Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving. 

Mystery

White Cheese Chicken Lasagna

9 lasagna noodles

1/2 c butter

1 onion, chopped

1 clove garlic, minced

1/2 c all-purpose flour

1 tsp salt

2 c chicken broth

1 1/2 c milk

4 c shredded mozzarella cheese, divided

1 c grated Parmesan cheese, divided

1 tsp dried basil

1 tsp dried oregano

1/2 tsp ground black pepper

2 c ricotta cheese

2 c cubed, cooked chicken meat

2 (10 oz) packages frozen

chopped spinach, thawed and drained

1 Tbsp chopped fresh parsley

1/4 c grated Parmesan cheese

 for topping

Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. Bake 35 to 40 minutes in the preheated oven.

"A"

Applesauce
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher

August 2010