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Healthy Recipe: Shrimp Cesar Salad
Chick Lit Plus

Healthy Recipe: Shrimp Cesar Salad

Over this past weekend, I stepped outside of my food comfort zone and tried… shrimp. And it was actually pretty decent. I am one picky eater, and have never been a fan of any sort of seafood, but I thought I’d give this just one try. The texture threw me off slightly, but overall I enjoyed it. I think to begin with I’d have to eat shrimp with something (my dish for example had rice in with the shrimp) and Fitnessmag.com have posted a yummy Shrimp Cesar Salad. I enjoy Cesar salad’s and by throwing some shrimp along with it, gives the salad an extra boost- and a healthy boost at that. Read below for the ingredients and directions:
Ingredients
Nonstick cooking spray
4 slices whole-grain bread
1 tablespoon canola oil
1 pound raw shrimp, shelled and cleaned, tails removed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
4 tablespoons light mayonnaise
1 teaspoon Worcestershire sauce
4 tablespoons finely grated Parmesan
1/4 teaspoon garlic powder
8 cups torn romaine lettuce
1/2 cup thinly sliced red onion
4 tablespoons shaved Parmesan

Directions
1. Preheat the broiler. Mist a shallow baking sheet with cooking spray. Brush the bread lightly on both sides with the canola oil; cut into 3/4-inch cubes. Place in a single layer on the sheet and broil until lightly browned, about 1 minute per side. Transfer croutons to a plate and let cool.
2. Toss the shrimp with salt and black pepper and place in a single layer on the same baking sheet. Broil 2 minutes per side or until just cooked through.
3. In a bowl, whisk together the lemon juice, mayonnaise, Worcestershire, grated Parmesan, garlic powder, and 2 tablespoons water.
4. Toss the lettuce, onion, and croutons in a bowl; drizzle dressing over the top and toss to combine. Spoon shrimp on top; garnish with shaved Parmesan.

Makes: 4 servings
Prep time: 7 minutes
Cook time: 6 minutes
Nutrition facts per serving: 327 calories, 32g protein, 26g carbohydrate, 12g fat (2.4g saturated), 5g fiber

Source: Marge Perry/Fitness Magazine

June 15, 2010
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Healthy Recipe: Chicken BLT Salad with Buttermilk Dressing
Chick Lit Plus

Healthy Recipe: Chicken BLT Salad with Buttermilk Dressing

April’s edition of Fitness Magazine had a ‘Dinner in 20’ section, which is perfect for me! Between a full time job and running this blog, along with a busy social life and trying to keep up on my workouts and favorite TV shows, I don’t have much time (or patience) to cook a lot. So short, simple meals are the best for me. The one recipe that really caught my eye was Chicken BLT Salad with Buttermilk Dressing. A light, easy meal that is healthy at the same time, and it only takes 10 minutes to prep and 10 minutes to cook. Keep reading for the ingredients and the recipe that will serve 4.
Ingredients:
4 slices lean turkey bacon
4 1-inch-thick slices ciabatta bread
2 teaspoons olive oil
1 garlic clove, halved
1/3 cup low-fat buttermilk, well shaken
2 tablespoons light mayonnaise
2 teaspoons cider vinegar
¼ teaspoon Dijon mustard
¼ teaspoon minced garlic
¼ teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
4 cups tightly packed chopped romaine lettuce
2 cups roughly torn rotisserie chicken, skin removed

Directions:
1. Cook the bacon in a skillet over medium-low heat, turning occasionally until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel lined plate to drain. Crumble into large pieces.
2. Heat a grill pan over medium-high heat. Lightly brush the ciabetta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inhc cubes.
3. In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar and black pepper. Add the lettuce, tomatoes, chicken and croutons and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon.
Fitness Magazine reports this recipe has 295 calories, 28 g protein, 20 g carbohydrates, 11 g fat (2.8 g saturated) and 3 g fiber.

May 19, 2010
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