I’m always looking for variations of shrimp recipes. I eat a lot of shrimp because it is so quick to cook with. I can make it for lunch or dinner. The bonus is my daughter loves shrimp too. This recipe really pleased her. I guess she loved the bright flavors of the lemon and crushed red pepper as much as I did! Serve this over brown rice and you have a healthy and flavorful meal!

Chile Garlic Shrimp

Ingredients

• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 1/2 lbs peeled and deveined large shrimp, about 32
• 1 1/2 Tbsp olive oil
• 1/4 tsp crushed red pepper
• 3 large garlic cloves, sliced
• 1 bay leaf
• 1/2 cup dry white wine
• 4 lemon slices, 1/4 inch thick
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp butter
• lemon wedges, optional

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Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon slices to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup, about 3 minutes. Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts.

Serves 4

Source: Cooking Light, April 2008

I always love grabbing a granola bar after working out at the gym. They are so tasty and so healthy, they just make me feel good. That is until I look at my hands and they are a sticky mess from the sugars or agave. The other problem I run into is there are always nuts added for protein. So, what could be a great fiber filled snack for my daughter becomes a no-no since she is allergic to peanuts. I saw this recipe on a friend’s blog and immediately printed it out. If you have a toddler than you know how picky they can be and how desperate you become to feed them something that is healthy and that they think is a treat. The sweeter the better! This recipes uses bananas and applesauce to sweeten it up and bind everything together. It’s great because I keep all of these ingredients in my pantry anyways! You can pop them in the fridge and they’ll last a week or put them in an airtight freezer bag and they’ll last 3 months! Your best bet is to make a double batch for the freezer. Between my husband, daughter, and myself we made a dent in the batch before they even hit the refrigerator!

Low-fat Granola Bars with Bananas, Cranberries, and Pecans

Ingredients

• 3 1/2 cups old-fashioned oats
• 3/4 cup pecans, roughly chopped (I omitted since my daughter has a nut allergy)
• 3 large, ripe bananas
• 2/3 cup unsweetened applesauce
• 3/4 cup dried cranberries
• 3/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp ground flax seed (or flax meal)
• 1/2 tsp salt

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Preheat oven to 350 F. Line a 9 x 13 inch baking sheet with parchment paper, with about 1 inch of parchment paper overlapping the sides. Spread out the oats and chopped pecans on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, for about 10 minutes.

In a medium bowl, mash the bananas with the back of a fork. Stir in the applesauce until combined.

Transfer the oats and pecans to a large bowl and stir in dried cranberries, ground flax seed (flax meal), cinnamon, nutmeg, and salt. Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.

Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.

Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into 15 bars. Serve or store in an airtight container.

Nutrition Information (per serving): 157 calories; 5.9 g. fat; 0 mg. cholesterol; 79 mg. sodium; 24.5 g. carbohydrate; 3.8 g. fiber; 3.3 g. protein

Source: Prevention RD, originally from Cookin Canuck

Although Spring is around is around the corner we still have cold days where nothing beats having the oven warm up the house and the lovely aroma of turkey and apples wafting through it. Who says turkey and apples are just for the Fall? I love meals like this where the preparation is pretty simple, the oven does most of the work, and in the end you have wonderful comfort food to sit down to. What makes it even better is turkey thighs aren’t as pricey as breast meat and it changes up the Sunday dinner menu.

Apple Braised Turkey Thighs

Ingredients

• 1 Tbsp extra virgin olive oil
• 2 turkey thighs
• coarse salt and ground pepper
• 2 large shallots, thinly sliced
• 4 Cortland or Granny Smith apples, peeled, quartered, and cored
• 2 cups apple cider
• 14.5 oz low-sodium chicken broth
• 2 tsp cider vinegar

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Preheat oven to 350 F. In a medium Dutch oven or heavy pot, heat oil over medium-high. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.

Return turkey, skin side up, to pot. Add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover and cook 30 minutes more.

Remove pot from oven and transfer turkey to a plate. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones) and serve turkey with apples and pan sauce.

Source: Everyday Food, October 2009

I first realized the goodness that is a Shamrock Shake from a co-worker. We didn’t have them back home in South Carolina and when my co-worker said he was heading out to get one my ears perked up. Thankfully, he brought one back for me to try. I was hooked! Every year around this time I would drive by and see if our local McDonald’s has the sign out advertising them. I don’t eat there so I don’t want to go through the drive-thru for nothing. This year, I’m making it at home. The funny thing is I still waited for March to roll around before I made one at home. It just wouldn’t be right. The Irish girl in me will have corned beef and cabbage more than just once a year, but a Shamrock Shake must be saved for St.Patty’s day 🙂

Here’s a very easy way to enjoy one at home. It makes two, so you can treat yourself to both since you know you really want to! Clean up the blender and no one will ever know!

McDonald’s Shamrock Shakes

Ingredients

• 2 cups vanilla ice cream
• 1 cup milk
• 1/4 cup half and half
• 1/4 teaspoon MINT extract (not peppermint)
• 8 drops green food coloring

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Add all of the ingredients into a blender. Mix all of the ingredients on high speed until smooth. Stop blender, stir and blend again, if necessary to combine ingredients. Makes 2 − 12 oz. shakes.

Source: Insider’s Recipes Master Edition Cookbook