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