Diet Schmiet

The start of a New Year usually brings "resolutions".  You know, those promises that everyone makes to themselves in order to (hopefully) drop all of those pounds that you packed on from Halloween through New Years Eve.  Well, I've been watching what I eat for the past two months, so why stop now!  That is....  watching the food leave the plate and enter my mouth.  And I enjoyed every bite of it!!!  But now, in January, I'm not just watching the food go in my mouth but actually trying to make healthier, smarter choices.  With that said..... I'm craving some of my favorite recipes I've collected over the years.  Some are healthier choices and some are more indulgent..... enjoy!

Thai Peanut-Sauce Shrimp & Pasta  **we love this recipe & it's a little spicy**

Angel Hair Pasta (approx 7 oz. - but you can make more or less)

1 T oil

12 oz. peeled med uncooked shrimp

12 oz fresh asparagus (cut in 2" pieces) = 3 cups

1 lg. each - red, yellow and orange bell peppers - cut into strips

1/2 cup bottled peanut sauce (more or less to taste)
hot sauce (optional)

1. Prepare noodles - set aside

2. Heat oil, add asparagus and peppers. Cook until al-dente. Add shrimp: cook 3-5 minutes until shrimp turns opaque.
3. Add peanut sauce. Add noodles - heat thoroughly.

Garlic Shrimp with Angel Hair

12 oz. angel hair pasta

2 1/2 T butter

2 T olive oil

2 T minced garlic

1 lb peeled, deveined large shrimp, thawed if frozen

1 T grated lemon zest

1/4 t salt

1/4 t crushed red pepper

1/4 cup lemon juice

1/3 cup chopped parsley

1. Prepare angel hair pasta as recommended - reserve 1 cup of cooking water before draining.

2. Heat 2 T of the butter and the oil in a large nonstick skillet over med-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant.

3. Add shrimp, lemon zest, salt and crushed red pepper; saute over medium heat 3-5 minutes until

shrimp is just cooked through.

4. Stir in lemon juice; remove from heat. Pour over drained pasta; add remaining 1/2 T butter, the parsley and about 1/2 cup of the cooking water (more if desired). Toss to mix and coat.

Cilantro, Black Bean and Corn Salsa

Ingredients

• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can white corn, drained
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (14.5 ounce) can Italian-style diced tomatoes, drained
• 1 bunch finely chopped cilantro
• 5 green onions, finely sliced
• 1 small red onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 1 tablespoon minced garlic
• 1/4 cup lime juice
• 1 avocado - peeled, pitted, and diced (optional - I don't use)
• 2 tablespoons olive oil, or to taste

Comine all ingredients and refrigerate to combine flavors. 

Basic Easy Oven Risotto**I highly recommend that you double the recipe**

2 Tbsp butter

2 1/2 cups chicken broth

1 cup uncooked Aborio rice (short-grain)

1/2 small onion, diced or finely minced

3 cloves garlic, finely minced

1/2 tsp salt

1. Preheat oven to 400 degrees. In a 13 x 9-inch baking dish place all ingredients and stir.

2. Bake, covered at 400 degrees for 35 minutes.
3. Remove from oven. Fluff rice with a fork. Serve immediately.

Strawberry Salad

Salad
2 heads green leaf lettuce
1 pint strawberries
1/2 cup walnut pieces
1/2 cup feta cheese

Dressing
1/2 cup sugar (or sugar substitute of your choice)
2 T sesame seeds
1 1/2 T minced onions
1/4 t worcestershire sauce
1/4 t paprika
1/4 cup apple cider vinegar
1/2 cup vegetable oil

Mix all ingredients except oil until sugar has dissolved, add oil and shake. Pour over salad or dip salad into the dressing.