Shrimp & Grits Casserole

Dec 16th, 2010

Ingredients

  • 2  cups 2% reduced-fat milk
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1  cup uncooked quick-cooking grits
  • 1/4  teaspoon salt
  • 1/2  cup (2 ounces) shredded Parmesan cheese
  • 2  tablespoons butter
  • 1  (3-ounce) package 1/3-less-fat cream cheese
  • 3  tablespoons chopped fresh flat-leaf parsley
  • 1  tablespoon chopped fresh chives
  • 1  tablespoon fresh lemon juice
  • 2  large egg whites
  • 1  pound peeled and deveined medium shrimp, coarsely chopped
  • Cooking spray
  • Hot pepper sauce (optional)

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Written by Lea Barlow • Leave a comment

Turkey Tostadas

Nov 22nd, 2010

Ingredients

  • 4 (8-inch) whole-wheat tortillas
  • Cooking spray
  • 1 (16-ounce) can fat-free refried black beans
  • 3/4 cup bottled chunky salsa, divided
  • 1 1/2 cups shredded cooked turkey
  • 1 cup (4 ounces) crumbled queso fresco or farmer cheese
  • 1 cup chopped tomato
  • 1/2 avocado, peeled and cut into 12 slices
  • 1/4 cup chopped fresh cilantro

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Written by Lea Barlow • Leave a comment

Grass-Fed Beef Tenderloin Steaks with Sautéed Mushrooms

Nov 9th, 2010

Ingredients

  • 1  tablespoon extra-virgin olive oil
  • 4  shallots, peeled and quartered
  • 2  teaspoons chopped fresh thyme
  • 1/8  teaspoon salt
  • 1/8  teaspoon crushed red pepper
  • 3  (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
  • 2  garlic cloves, minced
  • 1/4  cup Madeira wine or dry sherry
  • 1  tablespoon low-sodium soy sauce
  • 2  tablespoons chopped fresh parsley
  • Cooking spray
  • 4  (4-ounce) grass-fed beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1/2  teaspoon salt
  • 1/4  teaspoon freshly ground black pepper

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Written by Lea Barlow • Leave a comment

Garlic Rosemary Lamb Pita

Nov 1st, 2010

Ingredients

  • 2  teaspoons olive oil
  • 1  tablespoon chopped fresh rosemary
  • 1  teaspoon bottled minced garlic
  • 1/2  teaspoon salt, divided
  • 1/4  teaspoon black pepper
  • 1  pound boneless leg of lamb, cut into (3/4-inch) cubes
  • 1 1/2 cups finely chopped seeded cucumber
  • 1  tablespoon fresh lemon juice
  • 1/8  teaspoon black pepper
  • 1  (6-ounce) container plain low-fat yogurt
  • 4  (6-inch) whole wheat pitas

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Written by Lea Barlow • Leave a comment