Shrimp Po' Boys with Baked Pickles and Garlicky Sauteed Kale

We made this for dinner tonight and it was yummy- even the kale! We decided to use frozen breaded shrimp as a time saver. When we made the sauce we used whole milk instead of buttermilk and dijon mustard instead of whole grain. We skipped the lettuce.

For the pickles, we used Egg Beaters, and Dave accidentally mixed the flour in with the Panko, but they still worked.

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• Shrimp Po' Boy Ingredients
• 2 tablespoons low-fat buttermilk, divided
• 1 tablespoon canola mayonnaise 
• 1 tablespoon water 
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons whole-grain mustard
• 1/2 teaspoon ground red pepper
• 16 medium shrimp, peeled and deveined (about 3/4 pound) 
• 1/4 cup yellow cornmeal
• Cooking spray
• 1 (12-ounce) French bread baguette, cut crosswise into 4 pieces
• 2 cups thinly sliced green leaf lettuce
• 8 (1/4-inch-thick) tomato slices 

Shrimp Po' Boy Preparation

1. 1. Place a baking sheet in oven. Preheat oven to 450° (leave pan in oven).
2. 2. Combine 1 tablespoon buttermilk, mayonnaise, and next 4 ingredients (through pepper), stirring with a whisk. Set aside.
3. 3. Combine remaining 1 tablespoon buttermilk and shrimp in a bowl; toss to coat. Sprinkle with cornmeal; toss to coat. Carefully remove preheated pan from oven. Arrange shrimp in a single layer on pan. Lightly coat shrimp with cooking spray. Bake at 450° for 8 minutes or until done.
4. 4. Cut bread pieces through the top, cutting to, but not through, the bottom. Hollow out bread, leaving a 1/2-inch-thick shell. Combine 2 tablespoons mayonnaise mixture and lettuce; toss to coat. Divide lettuce mixture, tomatoes, shrimp, and remaining mayonnaise mixture among bread pieces.

6. Baked Pickles Ingredients
7. 1/2 cup panko
8. 2 tablespoons all-purpose flour
9. 2 egg whites, lightly beaten 
10. 32 low-sodium kosher dill pickle chips

Baked Pickles Preparation

1. Preheat oven to 450°. Heat a skillet over medium-high heat. Add panko; cook 2 minutes or until golden, shaking pan frequently. Place panko in a shallow dish. Place flour in another shallow dish; place egg whites in another shallow dish. Pat dill pickle chips dry with paper towels. Dredge pickles in flour; dip in egg whites, and dredge in panko. Arrange pickles in a single layer on a baking sheet. Bake at 450° for 8 minutes on each side or until crisp.

12. Garlicky Sauteed Kale Ingredients
13. • 1 tablespoon sliced garlic
    • 2 teaspoons olive oil 
    • 8 packed cups Lacinato kale
    • 1/4 cup unsalted chicken stock
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Kale Preparation

    1. Combine garlic and olive oil in a large skillet over medium-high heat; cook 2 minutes or just until garlic begins to brown. Add kale; sauté 2 minutes, tossing frequently. Stir in chicken stock, salt, and pepper; cover and cook 3 minutes on medium heat or just until kale wilts.

Chile-Garlic Cabbage

We made this the other night from the January 2014 edition of Cooking Light. Our first attempt at cooked cabbage, and it was pretty darn good! We skipped the cilantro, substituted sriracha sauce for the sambal oelek and added some rotisserie chicken. Excited to try another cabbage recipe from the same recipe group.

Ingredients

• 4 teaspoons fresh lime juice
• 4 teaspoons brown sugar
• 2 teaspoons fish sauce
• 1 teaspoon sambal oelek
• 1 tablespoon dark sesame oil
• 8 cups sliced green cabbage
• 1/4 cup chopped fresh cilantro leaves

Preparation

1. 1. Combine lime juice, brown sugar, fish sauce, and sambal oelek in a small bowl. Heat sesame oil in a large skillet over medium-high heat; swirl. Add cabbage to pan; cook 7 minutes or until lightly browned. Stir in brown sugar mixture; cook 4 minutes, stirring occasionally. Stir in cilantro.

(Raspberry) Fruit Cobbler

Definitely not a light recipe, but it was delicious! Might have made a mess of the oven when the raspberries boiled over, but.... :) Made this with some raspberries from Jerry's garden and some that we picked behind the house- they are everywhere this year!! (Not my pic- this appears to be blueberries...?)

Fruit Cobbler

Make a batter of:
1 stick butter 
½ cup sugar
¾ cup milk
1 cup flour
1 tsp baking powder
½ tsp vanilla

Put fruit (any fruit) in bottom of a 1 quart pan. Pour batter over fruit.

Mix together 1 cup sugar and ½ cup water. Pour over top. Bake at 350 degrees F. for 1 hour. Serve with vanilla ice cream, optional.

Chinese Chicken Salad

Finally tried it! Very yummy! We skipped the asparagus, sesame seeds and wontons, and used breaded chicken. The dressing had a zip to it and the 6-8 servings was probably accurate.

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• Ingredients
• 1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
• 2 navel oranges (see notes)
• About 1 1/2 cups vegetable oil
• 4 fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
• 6 cups finely shredded cabbage 
• 2 cups cubed cooked chicken
• Spicy soy-ginger dressing (recipe follows)
• 1 large avocado, cubed
• 4 green onions (including green tops), sliced diagonally
• 2 tablespoons toasted sesame seeds

Preparation

1. 1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
2. 2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
3. 3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
4. 4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
5. Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.
6. Note: Nutritional analysis is per serving.
7. Notes: To save time, you can use store-bought crispy wontons or chow mein noodles instead of frying your own. You can also substitute one 11-ounce can of mandarin oranges for the fresh orange slices.

Nutritional Information

Amount per serving (6-8 Servings)

• Calories: 308
• Calories from fat: 56%
• Protein: 15g
• Fat: 19g
• Saturated fat: 3.1g
• Carbohydrate: 20g
• Fiber: 4g
• Sodium: 317mg
• Cholesterol: 36mg

Grilled Asian Flank Steak with Mango Salad

• Found this recipe in the May 2013 edition of Cooking Light and we made it for dinner tonight. It was delicious!! Great flavors. Served it with the wonton crisps as suggested in the magazine. Definitely would make it again. 
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• Pretty much followed the recipe. I used the freeze dried cilantro in place of fresh and skipped the mint and cilantro leaves in the salad. I bought ball tip steak at the suggestion of the meat guy and it was good- not too chewy- just like I like it. :) 
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• Ingredients for Steak Marinade and Salad
• 1/4 cup chopped fresh cilantro
• 5 teaspoons sugar, divided
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon minced fresh garlic
• 1 tablespoon fish sauce
• 1 tablespoon lower-sodium soy sauce
• 1 (1-pound) flank steak, trimmed
• Cooking spray
• 3 tablespoons lime juice 
• 2 tablespoons water 
• 1 tablespoon reduced-fat peanut butter 
• 1/2 teaspoon crushed red pepper
• 3 cups shredded romaine lettuce
• 2 cups shredded green cabbage 
• 1/2 cup mint leaves
• 1/2 cup cilantro leaves
• 1/4 cup thinly sliced green onions
• 1 mango, peeled and diced

Preparation

1. 1. Preheat grill to medium-high heat.
2. 2. Combine chopped cilantro, 1 tablespoon sugar, and next 4 ingredients (through soy sauce) in a large zip-top plastic bag. Add beef; let stand 15 minutes. Remove beef from marinade; reserve marinade.
3. 3. Place beef on grill rack coated with cooking spray. Drizzle with reserved marinade. Grill 5 minutes on each side or until desired degree of doneness. Remove from grill; cover with foil. Let stand 5 minutes; cut across grain into thin slices.
4. 4. Combine lime juice, 2 tablespoons water, peanut butter, remaining 2 teaspoons sugar, and pepper in a large bowl; stir with a whisk. Add lettuce and next 4 ingredients; toss to coat. Divide salad evenly among 4 plates; top evenly with mango. Serve with beef.

Nutritional Information

Amount per serving

• Calories: 285
• Fat: 8.4g
• Saturated fat: 2.8g
• Monounsaturated fat: 2.4g
• Polyunsaturated fat: 0.4g
• Protein: 28g
• Carbohydrate: 26.4g
• Fiber: 3.8g
• Cholesterol: 70mg
• Iron: 2.9mg
• Sodium: 489mg
• Calcium: 81mg

Ingredients for the Wonton Crisps

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• 6 wonton wrappers
• Cooking spray
• 1 1/2 teaspoons dark sesame oil
• 2 teaspoons sesame seeds
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 425°. Cut wonton wrappers in half diagonally. Arrange triangles in a single layer on a baking sheet coated with cooking spray. Brush evenly with dark sesame oil. Sprinkle evenly with sesame seeds and salt. Bake at 425° for 4 minutes or until browned.
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Nutritional Information

Amount per serving

• Calories: 60
• Fat: 2.8g
• Saturated fat: 0.4g
• Sodium: 143mg

Shrimp and Broccoli Stirfry

Simple and tasty!! We used the whole bunch of green onions, cuz we love onions. :)

Ingredients:

• 1 tablespoon cornstarch
• 2 1/2 tablespoons canola oil, divided
• 1/4 cup (1-inch) diagonally cut green onions 
• 2 teaspoons minced peeled fresh ginger
• 3 garlic cloves, thinly sliced
• 2 cups broccoli florets
• 1/4 cup lower-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon honey
• 1/8 teaspoon crushed red pepper

Preparation

1. 1. Combine shrimp and cornstarch in a medium bowl, tossing to coat. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan; place in a medium bowl. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp.
2. 2. Add 1 tablespoon oil to pan; swirl to coat. Add broccoli; stir-fry 1 1/2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.

Nutrition Info:

4- 1 cup servings

• Calories: 201
• Fat: 10.1g
• Saturated fat: 0.8g
• Monounsaturated fat: 5.6g
• Polyunsaturated fat: 2.7g
• Protein: 18g
• Carbohydrate: 10.5g
• Fiber: 1.7g
• Cholesterol: 143mg
• Iron: 1.3mg
• Sodium: 571mg
• Calcium: 96mg

Greek Seasoned Steak Sandwiches

Found this recipe in the August 2013 edition of Cooking Light and gave it a shot. Not bad. :) We used the leftover meat and sauce on a salad the next day. 

Ingredients:

• 3 tablespoons red wine vinegar, divided
• 4 teaspoons extra-virgin olive oil, divided
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 12 ounces flank steak, trimmed
• 1/2 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• Cooking spray
• 2 tablespoons plain fat-free Greek yogurt 
• 1/4 teaspoon Dijon mustard
• 4 (6-inch) whole-wheat pitas
• 4 romaine lettuce leaves
• 4 thin red onion slices
• 1 cucumber, peeled and thinly sliced 
• 1 tomato, cut into 8 slices 

Preparation

1. 1. Combine 2 tablespoons vinegar, 1 teaspoon oil, garlic, and oregano in a large zip-top plastic bag. Add steak to bag; seal. Let stand at room temperature 20 minutes, turning once.
2. 2. Heat a grill pan over medium-high heat. Remove steak from bag; discard marinade. Sprinkle 3/8 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of steak. Coat pan with cooking spray. Place steak in pan; grill 5 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Cut steak across the grain into thin slices.
3. 3. Combine remaining 1 tablespoon vinegar, 1 tablespoon oil, 1/8 teaspoon salt, 1/8 teaspoon pepper, yogurt, and mustard in a bowl, stirring with a whisk.
4. 4. Cut off one-third of each pita; discard or reserve for another use. Arrange 1 lettuce leaf, 1 onion slice, one-fourth of cucumber slices, 2 tomato slices, and one-fourth of steak in each pita; top each sandwich with 1 tablespoon yogurt mixture.
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Nutrition:

• Calories: 313
• Fat: 11.9g
• Saturated fat: 3.3g
• Monounsaturated fat: 5.8g
• Polyunsaturated fat: 1.2g
• Protein: 23.3g
• Carbohydrate: 29g
• Fiber: 4.5g
• Cholesterol: 51mg
• Iron: 3mg
• Sodium: 517mg
• Calcium: 48mg