Saturday, August 24, 2013

Honey-Grilled Shrimp with Creamy Cole Slaw


Confession... I don't like shrimp (unless it's fried). Actually, any kind of shellfish for that matter, but I know many people do. However, this tasty marinade and honey butter used for basting changed my mind. Add a side of cool, homemade creamy cole slaw and you have yourself a magnificent meal!


- 1/2 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 1/4 cup Worcestershire sauce
- 1 Tbs dry white wine
- 1/2 Tbs dry Italian seasoning
- 16 oz. cooked, deveined, peeled medium shrimp
- 2 Tbs honey
- 1/4 cup melted butter

In a large bowl, mix together garlic powder, pepper, Worcestershire sauce, wine, and Italian seasoning. Add shrimp and toss to coat. Let marinate for 30 min. to one hour.

Preheat grill for high heat. Thread shrimp onto skewers. Discard marinade. In a small bowl, stir together honey and melted butter. Set aside for basting.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side. Baste occasionally with the honey-butter sauce while grilling. Remove from grill and enjoy! 

Creamy Cole Slaw


- 1 medium head green cabbage, finely shredded
- 1/2 cup carrots, finely shredded
- 3/4 cup light mayonnaise
- 2 Tbs light sour cream
- 1 Tbs sugar
- 2 Tbs white vinegar
- 1 Tbs dry mustard
- 1/2 tsp. celery seed
- salt and pepper for taste

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, sugar, vinegar, mustard, celery seed, salt and pepper in a medium bowl, and then add the cabbage mixture. Mix well to combine and taste for seasoning. Enjoy! 

"Life is what happens when you're busy making other plans." 
- John Lennon

Tuesday, August 20, 2013

Smoked Salmon Patties with Dill Mustard Lemon Sauce


Memories from childhood. That's what I was thinking of as I was making these salmon patties. My mother used to make them quite often when us five kids were little. And why not? They're great, easy to make, and very healthy! Make some memories of your own by trying out this simple recipe for your own children.


- 10 oz. wild caught skinless salmon, chopped into small pieces 
- 1 egg
- 1 Tbs minced onions
- 1 Tbs worcestershire sauce
- 1 tsp. dried oregano 
- 1 tsp. sea salt
- 1 tsp. pepper
- 1/4 cup bread crumbs
- 1 tsp. smoked paprika

Dill Mustard Lemon Sauce:

- 1/4 cup light mayonnaise
- 1 Tbs mustard
- 1/2 tsp. dill seed
- 1 tsp. pickle relish
- 1 Tbs lemon juice

In a large bowl, combine first seven ingredients. Preheat a large skillet over medium to medium-high heat sprayed with Pam cooking spray with olive oil. In a separate medium-sized bowl, mix bread crumbs and paprika. Form small patties with the salmon mixture and place each patty, one at a time, into the bread crumbs to coat. Place patty in hot skillet and press it together to hold its shape. Repeat until you have four small patties. Cook patties in skillet 3 to 4 minutes on each side. While patties are cooking, mix all the ingredients for the lemon sauce together. 

Remove patties from skillet and serve with side dish or over a bed of lettuce. Use one tablespoon of lemon sauce for each patty and enjoy!  If you'd like a printer-friendly version of this recipe, Click Here.

"It takes courage to grow up and become who you really are." 
- E. E. Cummings

Monday, August 12, 2013

Tomato Basil Pasta Soup


My favorite kinds of recipes are the ones that list the ingredients with these simple directions: "Throw it all in!" That's how easy this perfectly-seasoned pasta soup is to make!


- 6 oz. pasta (I used 100% whole grain spaghetti), broken into smaller pieces
- 1, 15 oz. can diced tomatoes with liquid
- 1/2 of a large sweet onion, diced
- 3 cloves of garlic, diced
- 2 tsp. dried oregano leaves
- 3 large basil leaves, chopped (or 1 Tbs dried basil leaves)
- 5 cups vegetable broth (low sodium)
- 2 cups water
- 1 Tbs olive oil
- 1/2 tsp. creole seasoning or red pepper flakes (optional)
- 1/2 tsp. sea salt 
- 1/2 tsp. pepper
- parmesan cheese for garnish (optional)

Place all in large stock pot. Cover and bring to a boil. Reduce to low simmer, keep covered, and cook for 10 to 15 minutes. Season to taste if desired and garnish with parmesan cheese. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here

"Often the eyes articulate what the mouth doesn't." - Anonymous

Sunday, August 4, 2013

Low-Point Peach and Plum Crostata


Make the most of the fresh summer fruit with this easy dessert! This peach and plum crostata (form of a pie) is refreshing and perfect for a nice summer treat. 

Low-Point Peach and Plum Crostata


- 2 ripe peaches, peeled, pitted, and thinly sliced
- 3 small ripe plums, pitted and thinly sliced
- 1/4 cup Splenda plus 1 Tbs 
- Zest of a lemon, finely grated
- 2 Tbs flour
- pinch of salt
- 4 Tbs cold butter, cut into small pieces
- 1/4 cup chopped pecans
- 1 sheet frozen puff pastry sheet, thawed
- 1 egg

In a bowl, toss fruit and 1 Tbs Splenda. Let stand for 15 to 20 minutes. Preheat oven to 450 degrees. Line rimmed baking sheet with parchment paper or spray sheet with Pam baking spray.

Make topping: In a bowl, combine together 1/4 cup Splenda and lemon zest. Stir in flour and salt. Rub in butter using fingertips until mixture is crumbly. Toss in pecans. Note: Using the Splenda instead of sugar, the mixture may be slightly softer instead of crumbly. On a well-floured surface, roll out puff pastry to a rough 14-inch round (however mine turned out more oval). Strain fruit mixture and spoon evenly onto pastry, leaving about a 2-inch border. Sprinkle topping over filling and fold over edges of pastry. Whisk egg with 1/4 tsp. cold water and lightly brush edges of pastry with egg wash. Bake for about 13 minutes until pastry begins to brown. Reduce heat to 400 degrees, cover with aluminum foil and bake another 15 minutes. Let cool about 10 minutes and enjoy! If you'd like a printer-friendly version, Click Here.

Total servings - 6
Serving size - 1
Points per serving - 5
Points plus per serving - 4.5

"Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind." - Bernard M. Baruch