Big Easy Shrimp (recipe from Southbeach Diet Cookbook)
2 strips turkey bacon or Canadian bacon 1 onion, chopped 1/2 green bell pepper, chopped 1 rib celery, chopped 1 clove garlic, minced 1 can (16 ounces) chopped tomatoes 1 bay leaf 1/2 teaspoon ground black pepper 1 teaspoon Worchestershire sauce 1 teaspoon hot-pepper sauce 1 pound medium shrimp, peeled and deveined Cook the bacon in a large skillet over medium heat until crisp. Place on a paper towel-lined plate to drain. Crumble when cool. Remove and discard all but 1 tablespoon drippings from skillet. In the hot drippings over medium heat, cook the onion, bell pepper and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque. Remove and discard the bay leaf before serving. Serve over hot cooked brown rice for a quick Phase 2 dinner. If you like, you can substitute sea scallops for the shrimp.
Nutrition at a glance Per serving: 185 calories, 4g fat, 1g saturated fat, 26g protein, 12g carbohydrate, 3g dietary fiber, 177mg
and
Salmon Patties
(1) 14.75 oz can of salmon 3 eggs, slightly beaten 1/2 cup grated parmesan cheese 1/2 c finely chopped onion (I used frozen already chopped) 1/2 cup minced green pepper (I used tri-color frozen peppers I chopped up) 1 Tbsp. Worcestershire sauce 1 Tbsp. lemon juice 1 tsp dill (fresh is best) salt and pepper to taste
Mix all ingredients together. Heat about 4 tbl. Smart Balance in a large skillet to medium temperature. Make mixture into patties. Drop patties into skillet. Don't let the skillet dry up, keep olive oil or Smart Balance in it, so add as needed during cooking. Let patties brown well before flipping, or they will fall apart. Carefully turn. When golden brown, remove patties to a large serving plate. Pour sauce over and enjoy.
Sauce:
1/2 cup LF Mayonnaise (check for sugar) 1/4 cup water 1/4 cup 1% milk 1/4 tsp salt 1/4 tsp paprika 1/4 tsp curry
Mix all ingredients together. Stir until smooth - this takes a bit of stirring. Put in microwave safe bowl and microwave on high for 30 seconds. Let stand for 2 minutes and stir again, until creamy. Pour over patties just before serving.
1.5 cups of lime sparkling water
1t dried dill
1t celery salt
1t onion powder
1 piece salmon
Bring water and spices to a boil. Poach salmon for 3-4 minutes on each side. It's really fast and yummy.
Edited 10/11/2006 10:06 pm ET by somerandomthoughts
One of my favorites is Big Easy Shrimp:
Big Easy Shrimp (recipe from Southbeach Diet Cookbook)
2 strips turkey bacon or Canadian bacon
1 onion, chopped
1/2 green bell pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 can (16 ounces) chopped tomatoes
1 bay leaf
1/2 teaspoon ground black pepper
1 teaspoon Worchestershire sauce
1 teaspoon hot-pepper sauce
1 pound medium shrimp, peeled and deveined
Cook the bacon in a large skillet over medium heat until crisp. Place on a paper towel-lined plate to drain. Crumble when cool. Remove and discard all but 1 tablespoon drippings from skillet.
In the hot drippings over medium heat, cook the onion, bell pepper and celery for 5 minutes, or until tender. Stir in the garlic and cook for 1 minute. Add the tomatoes (with juice), bay leaf, black pepper, Worcestershire sauce, and hot-pepper sauce. Heat to boiling. Reduce the heat to low and simmer for 20 minutes. Add the shrimp and bacon and cook for 10 minutes, or until the shrimp are opaque. Remove and discard the bay leaf before serving.
Serve over hot cooked brown rice for a quick Phase 2 dinner. If you like, you can substitute sea scallops for the shrimp.
Nutrition at a glance
Per serving: 185 calories, 4g fat, 1g saturated fat, 26g
protein, 12g carbohydrate, 3g dietary fiber, 177mg
and
Salmon Patties
(1) 14.75 oz can of salmon
3 eggs, slightly beaten
1/2 cup grated parmesan cheese
1/2 c finely chopped onion (I used frozen already chopped)
1/2 cup minced green pepper (I used tri-color frozen peppers I chopped up)
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 tsp dill (fresh is best)
salt and pepper to taste
Mix all ingredients together. Heat about 4 tbl. Smart Balance in a large skillet to medium temperature. Make mixture into patties. Drop patties into skillet. Don't let the skillet dry up, keep olive oil or Smart Balance in it, so add as needed during cooking. Let patties brown well before flipping, or they will fall apart. Carefully turn. When golden brown, remove patties to a large serving plate. Pour sauce over and enjoy.
Sauce:
1/2 cup LF Mayonnaise (check for sugar)
1/4 cup water
1/4 cup 1% milk
1/4 tsp salt
1/4 tsp paprika
1/4 tsp curry
Mix all ingredients together. Stir until smooth - this takes a bit of stirring. Put in microwave safe bowl and microwave on high for 30 seconds.
Let stand for 2 minutes and stir again, until creamy. Pour over patties just before serving.
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