Month: April 2015

Spaghetti Squash Hash Browns

by My Team My Health, posted in Meatless, Recipes, Uncategorized

hash brown

Spaghetti Squash Hash Browns

Serves 2

2 vegetables and 1 ½ fats per serving
Ingredients
2 cups cooked & shredded spaghetti squash (about 1/2 small cooked squash)
1 tablespoon olive oil
Salt, to taste (optional)
Directions:
Heat the oil in a large non stick skillet over medium heat.
Blot squash with paper towels to remove as much moisutre as possible.
Form little patties (approx. 2 tablespoons) by pressing the squash firmly between your palms.
Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect.
Transfer to paper towels to drain, then serve warm. Sprinkle with salt if desired.

Jalapeno Chips

by My Team My Health, posted in Meatless, Recipes, Uncategorized

jack-snacks-2 (1)

Jalapeno Chips

1 lean
1 green serving

1 cup shredded Monterrey Jack cheese – low fat

1/2 cup jalapeno, sliced real thin

 

DIRECTIONS: Preheat oven to 350º. Place a sheet of parchment paper on a cookie sheet. DO NOT use a silicone sheet to bake these or they will not cook properly. Using a tablespoon, scoop up 1 teaspoon of cheese and make a small pile on the parchment. Press it slightly flat. Repeat 15 more times. Place a slice of jalapeno on top of each pile. Bake at 350º in the oven for about 10-12 minutes. Recommend browning for a few min more for a firmer chip.  Allow them to completely cool and fully firm up before removing from the pan for best results.

Garlic Shrimp with Roasted Italian Veggies

by My Team My Health, posted in Recipes, Seafood, Uncategorized

shrimp-roasted-vegetables

Garlic Shrimp with Roasted Italian Veggies

Slightly adapted from thatsmyhome.com

Makes 6 servings

Per serving

1 Leanest protein

2 fats

3 vegetables

3 condiments

 

Veggies

  • 1 – 8 ounce eggplant
  • 1 -10 ounce zucchini
  • 1 large onion
  • 1 pint grape tomatoes – total weight ¾ pound
  • 3 – 4 mini sweet peppers – 6 ounces
  • 4 garlic cloves
  • 2 tablespoons oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

 

Sauce

  • 4 tomatoes – skins removed and deseeded – total weight 1 pound
  • 1 tablespoon oil
  • 3 tablespoons shallot – minced
  • 1 cup of fresh basil
  • 4 tablespoons flat leaf parsley
  • 2 tablespoons red wine vinegar
  • 1 packet Splenda or Stevia

 

Shrimp

  • 75 pounds raw peeled shrimp
  • 1 ½ tablespoons butter
  • 3 garlic cloves

 

Instructions

  1. Cut the eggplant into bite size pieces. Add a little salt to it and place it in a colander to drain for 20 minutes. Blot with a paper towel.
  2. Cut up zucchini into bite size pieces. Place on a sprayed large cookie sheet. Add the eggplant.
  3. Cut the onion into bite size pieces. Add to cookie sheet.
  4. Cut the grape tomatoes in half, add to the vegetables.
  5. Cut the sweet peppers into bite size pieces, add to the vegetables.
  6. Sprinkle the oil and garlic over all of the vegetables. Add salt and pepper.
  7. Roast vegetables in a 400 degree oven until they are tender and just getting a little color, about 20 minutes. While the vegetables are roasting prepare the sauce. Remove and add to tomato sauce.
  8. Bring a pan of water to a boil. Add the tomatoes. When the water comes back to a boil remove the tomatoes and run cold water over them. Core the tomatoes and remove the skin. Cut the tomatoes in half and squeeze to remove the seeds. Cut into bite size pieces.
  9. Add the oil to a sauté pan. Add the tomatoes and shallots. Saute quickly over medium heat. When most of the juices have evaporated add the roasted vegetables. Add the red wine vinegar, sugar substitute, basil and parsley. Cook together for 15 minutes.
  10. To cook the shrimp, clean and devein them. Add the butter to a sauté pan. Stir in the garlic and cook for a minute. Season the shrimp well with salt and pepper. Place the shrimp in the pan. Let cook until the shrimp starts to get browned. Turn over quickly and cook about a minute more. Place the shrimp on the roasted vegetables and serve