Tag Archives: parsley

Garlic Shrimp

October 25, 2011 admin Leave a comment

Simple to do – sweet to eat – yummy succulent shrimp ! At only 84 calories per large serving (aren’t shrimp great?!?!), add a nice pasta or rice side dish.

4 servings
84 calories per serving

32 large shrimp peeled and cleaned
8 T plain fat free Greek yogurt
1 T minced garlic
Salt and pepper to taste
¼ c chopped parsley
Pam

Heat a skillet and spray with Pam. Mix yogurt and parsley. Cook shrimp 2 minutes. Add garlic and cook a minute longer or until shrimp are done. Toss shrimp with yogurt sauce.

Dinner, Kid Friendly, Sides

Parmesan Rolls

October 1, 2011 admin Leave a comment

A perfect side – so simple, yet so special. These will disappear as quick as you can make them !

16 servings
139 calories per serving (1 piece)

4 oz. low fat cream cheese at room temperature
1/2 c low fat parmesan cheese
2 cans low fat crescent rolls
¼ c chopped parsley

Preheat oven to 350 degrees. Mix cream cheese and ¾ c of parmesan cheese until well mixed. Separate crescent rolls and spread 1 1/2 T cream cheese mix onto the dough and roll as directed on the package Place on baking sheet and sprinkle with the remaining parm. Bake 15 minutes

Chicken, Dinner, Kid Friendly

Lemon Glazed Chicken

September 30, 2011 admin Leave a comment

What a great tangy yet mild sauce – it makes the chicken tenders simply splendid !!

4 servings
210 calories per serving

1 ½ lb. chicken cutlets or tenders
½ t salt
½ t pepper
3 T lemon juice
Pam
8 oz. sliced mushrooms
2 garlic cloves minced
½ c fat free chicken broth
2 T chopped parsley
1 t cornstarch
¼ c water

Season chicken with salt and pepper and 2 T lemon juice then place in a heated skillet that has been sprayed with Pam and cook 5-6 minutes each site or until browned then remove from pan and keep warm. Add mushrooms and garlic to pan and cook 4 minutes then add the rest of the juice, the broth, and the parsley. Mix 1 t cornstarch with ¼ c cold water and add to the mix. Simmer and stir to thicken sauce and then return chicken to the pan. Cook 3-5 minutes or until heated through.

Dinner, Fish

Garlic Shrimp with Orzo

September 23, 2011 admin Leave a comment

This is a quick dish that is nothing but good ! Orzo, one of my favorite pastas + super low cal shrimp + a lemony garlic sauce. Super yummy !

4 servings
383 calories per serving

1 c whole wheat orzo
2 T chopped parsley
Salt and pepper to taste
6 teaspoons butter, divided
1 1/2 lb. frozen shrimp (peeled and cooked)
1 T minced garlic
2 T lemon juice
Zest of one lemon

Cook orzo according to package instructions, drain and then add parsley, 2 t butter, salt and pepper. Melt 4 t butter in skillet and add garlic and cook 30 seconds. Then add shrimp with a bit of salt and pepper. Work in batches if you pan is not large enough. Cook until shrimp is heated through. Add lemon juice at the very end of the heating. Add lemon zest to orzo. Serve shrimp over orzo.

Dinner, Salads, Sides, Vegetables

White Bean and Tomato Salad

August 24, 2011 admin Leave a comment

The addition of beans makes this salad filling and add extra fiber to your meal. This is a great summer side that hits the spot.

4 servings
167 calories per serving

1 T white vinegar
1 T lemon juice
1 t Dijon mustard
1 drop Tabasco sauce
2 t oil
16 oz. can white beans, drained and rinsed
2 T chopped basil
1 T chopped parsley
1 scallion, chopped
1 clove garlic, minced
6 cherry tomatoes, halved
½ large red bell pepper, finely diced
Salt and pepper to taste

Combine vinegar, lemon juice, mustard and Tabasco and whisk while adding the oil. Combine beans, tomatoes, bell pepper, basil, parsley, scallions and garlic. Add the dressing and toss well to coat the cover and refrigerate ½ hour. Just before serving add salt and pepper to taste.

Dinner, Salads, Sides

Green Goddess Dressing

August 13, 2011 admin 1 Comment

Green Goddess dressing was invented in the 20’s at the Palace Hotel in San Francisco and was quite popular for many years. You don’t see it too often anymore, but it’s a great change from the typical ranch dressing and is a snap to make. This one is lightened up using low fat mayo and rich, thick Greek yogurt and I find it perfect on a crispy lettuce such as iceberg.

2 ½ T = 1 serving
36 calories per serving
Makes 1 ½ cups

1 c plain fat free Greek yogurt
½ c low fat mayonnaise
2 t Worcestershire sauce
2 t lemon juice
½ t Tabasco
3 canned anchovy fillets
1 clove garlic, minced
2/3 c parsley
¼ c tarragon
¼ c chives
¼ c chervil

Place all the ingredients in a blender and blend well.

Beef, Lunch, Sandwiches

Roast Beef Ranch Sandwich

August 10, 2011 admin Leave a comment

Tangy ranch dressing, spicy horseradish, and lotsa meat and veggies – my kind of sandwich 🙂

4 servings
334 calories per serving

4 small Club Rolls
32 slices thin sliced deli roast beef (Oscar Mayer pre-packaged meats are great)
1 small red onion, sliced
1 small tomato, sliced
2 c shredded lettuce
8 T non fat ranch dressing
3 T horseradish
4 T shopped parsley

Mix ranch, horseradish and parsley and refrigerate at least ½ hour. Place meet on rolls and spoon on the prepared dressing. Top with onion, tomato and lettuce.

Dinner, Fish, Italian, Kid Friendly, Pasta

Fettuccine and Shrimp

August 7, 2011 admin Leave a comment

This quick cream sauce can be used on just about any pasta dish – added to the flavored fettuccine from FiberGourmet and topped with sauted shrimp – mmmm, mmmmm good !

4 servings
346 calories per serving

8 oz. FiberGourmet Fettucine (without it you have to add 80 calories per serving) – I used a pepper flavored pasta and it was so awesomely spicy
2 T butter
½ c thinly sliced shallots
3 cloves garlic, minced
1 c canned diced tomatoes, drained
1 lb. cleaned, peeled shrimp
½ t red pepper flakes
Salt and pepper to taste
½ c fat free half and half
1/3 c chopped parsley
1/3 c thinly sliced basil leaves

Cook pasta according to package instructions. Melt butter and sauté shallots 4 minutes then add garlic and cook 2 minutes more. Add shrimp to skillet and sprinkle with spices and cook until shrimp is just about done. Add tomatoes , parsley and basil and cook another minute. Then add half and half and keep warm on low temperature. Pour over pasta and serve immediately.

Appetizers

Tabbouleh

August 4, 2011 admin Leave a comment

Tabbouleh is a Lebonese salad of cucumbers, tomatoes, parsley, mint and bulgur wheat. It is so healthy, so delicious and so very pretty to look at – serve some up as an appetizer at your next get together.

8 servings
214 calories per serving

1 c bulgur wheat
2 c boiling water
3 tomatoes, seeded and chopped into small bits
2 cucumbers, peeled and chopped into small bits
3 scallions, chopped
1 c chopped fresh parsley
1/3 c mint leaves chopped
2 t salt
1/2 c lemon juice
¼ c olive oil

Place wheat in a bowl and cover with boiling water. Soak 45 minutes to an hour and then drain it and squeeze out any extra water. Mix all the ingredients together and refrigerate at least 4 hours. Serve with pita bread, pita chips or as a side salad.

Dinner, Soups, Summer, Vegetables

Summer Soup

August 3, 2011 admin Leave a comment

This is a perfect summer soup – full of great fresh garden offerings…zucchini, squash, parsley, basil. Just a bit of pasta and cheese make this perfectly amazing.

4 servings
304 calories per serving

6 c vegetable broth
3 c water
6 oz. uncooked pasta (ditalini, orzo, elbows – anything small)
2 c diced yellow squash
2 c diced zucchini
1 T chopped parsley
1/3 c chopped basil
1 T lemon juice
14.5 oz can diced tomatoes
1 t onion powder
1 t thyme flakes
1 t oregano flakes
Red pepper flakes to taste
Salt and pepper to taste
½ c grated parmesan cheese

In a large soup pot bring broth and water to a boil. Add pasta and cook 5 minutes less than the suggested cooking time and then at that point, add squash, green beans, zucchini, chopped parsley and basil, lemon, onion powder, thyme, oregano, red pepper flakes, salt and pepper to the broth. Cook for 5 minutes and then place in bowls. Sprinkle with cheese.