Archive for April, 2015


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Ingredients:

1/2 lb. romaine lettuce (rinsed, dried and chopped)

16 large sea scallops

1 can (10 oz.) black beans (rinsed and drained)

2 plums tomatoes (chopped)

4 stuffed sweet cherry peppers

olive oil

sea salt

Directions:

1. In a skillet, put 3 tbsp. of olive oil. Cook scallops on both sides for 4 minutes each. Sprinkle with sea salt. Set to the side.

2. On a platter, place romaine lettuce. Put black beans and tomatoes on top.

3. Put scallops and stuffed cherry tomatoes on top.

*Optional: Drizzle with an Italian or Vinaigrette dressing.

Cranberry Cashew Brown Rice

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Ingredients:

1 1/2 cups brown rice

1 cup water

2 cups vegetable stock

1/2 cup roasted cashews

1/4 cup cranberries

1/2 cup broccoli (finely chopped)

1/2 cup grape tomatoes (or cherry tomatoes)

1/4 cup black olives (chopped)

1/2 fresh lemon (juiced)

1 tsp. sea salt

Directions:

1. In a deep pot, put rice, water and vegetable stock. Bring to a boil. When it starts to boil, put on a low simmer and cover. Should cook in about 15-20 minutes. Check after 15 minutes.

2. In a bowl, mix cashews, cranberries, broccoli, cherry tomatoes and olives. Mix well.

3. When rice is done, add cashew mixture to rice pot. Stir together. Add lemon juice and sea salt. Mix together and then serve.

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Ingredients:

1 lb. bag of cheese ravioli (frozen or fresh)

3 vine tomatoes (diced)

2 cups zucchini (diced)

2 cloves of garlic (minced)

3 tbs. olive oil

1 tsp. sea salt

parmesan cheese

Directions:

1. In a large skillet put olive oil and garlic. Brown garlic for a minute and add tomatoes and zucchini. Add salt. Sauté for about 5 minutes.

2. Boil tortellini to desired taste. Drain well.

3. Add tortellini to same skillet as tomatoes and tortellini. Heat and stir.

Sprinkle with parmesan cheese and serve.

*Totrellini works well too.

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Ingredients:

1 1/2 lb. uncooked medium shrimp (tail removed)

1 cup dry white wine

1 large lemon (juiced)

1 tsp. sea salt

2 tsp. fresh thyme

2 cloves of garlic (chopped)

1 can (10 oz.) chickpeas (drained)

olive oil

Directions:

Preheat oven to 350 degrees.

1. In a small baking dish, put chickpeas, 1 clove of chopped garlic, 2 tbs. of olive oil and a pinch of sea salt. Mix together and put in oven for 5 minutes.

2. Meanwhile in a large skillet, put remaining garlic and 2 tbs. of olive oil. Sauté garlic for about a minute and then add shrimp. Add white wine about 2 minutes into cooking shrimp. Turn shrimp over.

3. Squeeze lemon on top of shrimp. Sprinkle sea salt and fresh thyme.

4. Remove chickpeas from oven and put on top of shrimp. Mix together.

5. Total time of cooking shrimp should be about 8-10 minutes. Most of the wine should have evaporated.

Serve hot.

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Ingredients:

1 lb. fresh arugula (rinsed and drained)

1 cup shredded carrots

1 cup sliced mushrooms

2 avocados cut into pieces

1 tsp. sea salt

1/2 tsp. black pepper

Dressing Ingredients:

1 tbsp. chopped garlic (3 medium garlic cloves)
2/3 cup plain fat-free Greek yogurt
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup crumbled feta cheese
1/2 tsp. sea salt

Directions:

1. Add all vegetables to one bowl.

2. In another bowl, mix dressing ingredients. (You may want to make the dressing an hour before serving)

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Ingredients:

1 box of large shells macaroni

1 lb. fresh ricotta

2 cups fresh mozzarella (shredded)

1 lb. medium shrimp (tail removed)

1 cup parmesan cheese

black pepper

tomato sauce

Directions:

1. Boil macaroni shells until cooked. (Drain well.)

2. Boil shrimp until pink and drain well.

3. In a large bowl, put ricotta cheese, 1 cup of the shredded mozzarella, 1/2 cup parmesan cheese and a pinch of black pepper. Mix well.

4. In a baking pan, coat the bottom with tomato sauce.

5. Stuff each shell with ricotta mixture. Place stuffed shells in baking pan. Sprinkle a little parmesan cheese on top and put some sauce evenly on top.

6. In another pan, coat the bottom with sauce. Place shrimp in pan. Sprinkle with 1/2 cup cup of parmesan cheese. Sprinkle shredded mozzarella cheese on top.

Preheat oven to 375 degrees.

7. Bake stuffed shells for about 20 minutes.

8. Bake shrimp for about 10 minutes. (until cheese is bubbly)

9. Serve stuffed shells with shrimp parmesan on top.

Serve hot.