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Shrimp and Creamed Corn

Fall is here, and I couldn’t be more excited. Fall is my favorite season – crisp air, beautiful colors of leaves, pulling out sweaters and blankets. I love the flavors too – apples, pears, pumpkin, squash.

Today’s recipe is none of those things. I promise I’ll bring those soon. But this is a delicious throw back to summer that still sticks to your ribs like a good fall dinner. Slightly spicy shrimp on a delicious, creamy base. Enjoy!

Shrimp and Creamed Corn (Serves 4)

Shrimp and Creamed Corn

8 ears of corn, shucked
1 ½ cups skim milk
2 tablespoons cornstarch
2 tablespoons unsalted butter, divided
¼ teaspoon salt
12 ounces peeled and deveined shrimp
½ – 1 teaspoon salt-free Creole seasoning
¾ teaspoon smoked paprika
½ teaspoon black pepper
2 tablespoons olive oil
1 cup halved grape tomtoates
1 tablespoon fresh thyme leaves
5 cloves garlic, minced
½ cup sliced green onions

1. Cut kernels from corn; reserve cobs. Set aside ½ cup kernels. Pulse remaining kenrels in a food processor until almost creamy.

2. Using dull side of knife, scrape corn cobs to remove “milk” and pulp into a medium saucepan. Add processed corn, milk, and cornstarch to pan.

3. Bring to a boil, stirring often. Reduce heat to medium-low or low; simmer until thick (about 5-7 minutes), stirring frequently. Stir in 1 ½ tablespoons butter and ¼ teaspoon salt. Keep warm.

4. Heat a large skillet over medium-high heat. Add oil and remaining ½ tablespoon of butter. Once butter is melted, add shrimp, Creole seasoning, paprika, and pepper. Cook for 2-3 minutes. Add tomatoes, thyme, garlic, onions, and reserved corn. Cook, stirring occasionally, until the shrimp are done. Serve over creamed corn.

Recipe Notes: If you can’t find corn on the cob or it is too pricey out of season, I’m guessing you could use frozen corn. When I made this, I didn’t get much “milk” out of my cobs. And it would likely be a lot less messy. Also, the full 1 teaspoon of Creole seasoning made this fairly spicy. You might want to opt with less if you are sensitive or want small children to eat this.

Source: adapted from Cooking Light

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End of Summer Pizza

Summer is over, or at least it seems to be now that Labor Day has come and gone. However, my garden is just starting to come into it’s own with tomatoes and zucchini. Anyone else?

I saw this trick of shredding zucchini in with cheese on smitten kitchen awhile ago. I loved it in the original grilled cheese sandwich, and I have taken to trying it in other “cheesy” foods like quesadillas. Pizza seemed like a no brainer.

Full disclosure: I thought this was delicious. It tasted fresh and just like late summer/early fall. My kids definitely picked out all the zucchini they could. BUT, I have tried the zucchini/cheese trick with older kids (8 years old) and they liked it; even the kids who said they hated vegetables generally.

End of Summer Pizza (Serves 4)

(Sorry, I was too busy eating to take a picture. Oops!)

½ recipe pizza dough
½ cup marinara sauce
1 zucchini, shredded
1 cup shredded part skim mozzarella cheese
2 large tomatoes, coarsely chopped
1/4 cup basil, chopped or torn into large pieces

1. Heat oven to 400. Prepare pizza dough through parbake.
2. Spread sauce over dough.
3. Squeeze zucchini between towels to remove much of the moisture. Toss the zucchini with the cheese. Sprinkle over the pizza. Top with tomatoes.
4. Bake for 12-15 minutes or until desired doneness. Finish with basil before serving.

Nutritional Information (amount per serving):

Calories: 147
Protein: 9 gm
Fat: 7 gm
Saturated Fat: 3 gm
Cholesterol: 18 mg
Carbohydrates: 13 gm
Fiber: 3 gm
Sodium: 246 mg

Notes: I’m writing the recipe here for one large pizza. For a quick dinner, we actually ate this on naan breads, which was great. English muffins would also work. Sometimes fun “dough” makes it more interesting to kids, too.

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Watermelon and Tomato Salad

Nothing screams summer to me like watermelon. But I’ll admit, I’m a bit of a purist when it comes to watermelon. I see recipes for grilling it or combining it in salads all the time, and I’m skeptical. How could that even taste good?

Well, I finally broke down and tried one. And…it was delicious! I was shocked, I’m not going to lie. I really only tried it to prove a point that these recipes are gross. So, believe me when I say this is worth trying, even if you are skeptical. Hope you give it a try!

Watermelon and Tomato Salad (Serves 4-6)

Watermelon and Tomato Salad

1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 cup chopped tomatoes
1 cup arugula
2 green onions, chopped
1-2 tablespoons chopped fresh mint
2 cups seedless watermelon, sliced thin
1 ounce feta cheese

1. Combine first four ingredients in a small bowl.

2. Combine remaining ingredients in a large bowl. Toss with dressing and serve.

Nutritional Information (Amount per serving):

Calories: 86
Protein: 2 gm
Fat: 5 gm
Saturated Fat: 2 gm
Cholesterol: 6 mg
Carbohydrates: 9 gm
Fiber: 1 gm
Sodium: 217 mg

Recipe notes: Everything about this salad saves well except the arugula. So, if you anticipate leftovers, maybe put in less arugula and add in more as you eat it.

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Chicken Kebabs with Blueberry Salsa

I hope you had a great Fourth of July, full of food, family, fireworks, and fun.

When you hear “barbecue” what do you think of? Smoked meat? Burgers? Grilled meats? I find all of the above come to my mine in different ways.

These kebabs were some of the best “barbecue” I’ve made in a while. I was so busy making and then eating them, I forgot to take a picture. Sorry. I threw some veggies on other kebabs and had dinner ready with very few dishes. Win!

Chicken Kebabs with Blueberry Salsa (Serves 4)

1 clove garlic
¼ cup chopped parsley
¼ cup chopped cilantro
2 tablespoons olive oil
grated rind of 1 lemon
juice of 1 lemon
¼ teaspoon pepper
¼ teaspoon salt
2 boneless, skinless chicken breasts cut into bite sized pieces
1 pint blueberries
2 tablespoons balsamic vinegar
½ teaspoon honey
2 tablespoons finey chopped red onion
1 teaspoon minced jalapeno pepper (or to taste)

1. Combine garlic, parsley, cilatnro, oil, lemon rind, lmeon juice, salt, and pepper in a food processor until well chopped. Combine mixture with chicken in a resealable bag. Refrigerate for 1 hour.

2. Combine ½ of the blueberries, vinegar, and honey in a small pan over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes, occasionally pressing on blueberries with a spoon to break them up. Place in a medium bowl.

3. Place remaining blueberries in a food processor; pulse 5 times. Add to cooked berries along with onion and jalapeno.

4. Heat grill to medium-high heat. Thread chicken pieces onto skewers, not packing them in tightly. Grill for 10 minutes, turning occasioally. Serve with blueberry salsa.

Nutritional Information (Amount per serving):

Calories: 268
Protein: 31 g
Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 102 mg
Carbohydrates: 15 g
Fiber: 2 g
Sodium: 202 mg

Adapted from Cooking Light

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Asparagus, Red Pepper, and Goat Cheese Frittata

Sorry I’ve been MIA for a couple months. I’ve had several projects taking up my time, including a nutrition project I’m hoping to share with you all very soon.

Whenever I think about frittatas, I picture Harrison Ford in the movie Morning Glory. If you haven’t seen it, he plays a crusty old man who drives a young TV producer crazy with several antics, including making a frittata.

Making this frittata shouldn’t drive you crazy. Frittata are actually quite easy. And it’s a one pan dinner. Cook up your veggies in a skillet, add you eggs, then slide that same skillet into the oven. So make sure your skillet is oven safe before you start, or you might be very sad. And as Harrison tells us in the movie, you can eat frittata warm or cold.

You can mix up any assortment of vegetables, meat, and/or cheeses. I liked these spring inspired flavors. Enjoy!

Asparagus, Red Pepper, and Goat Cheese Frittata (Serves 4-6)

Asparagus, Red Pepper, and Goat Cheese Frittata

1 bunch asparagus, chopped (12-16 oz)
¼ onion, chopped
2 roasted red peppers, chopped
2 ounces ham, diced (optional)
2 cloves garlic, minced
2 cups chopped spinach
6 eggs
2 tbsp skim milk
⅛ tsp salt
¼ tsp pepper
1-2 oz goat cheese, crumbled

1. Coat a large oven safe skillet (cast iron works well here) with cooking spray. Preheat oven to 400.

2. Heat skillet over medium high heat. When hot, saute aspragus, onion and ham until vegetables begin to get tender (about 3-5 minutes). Add in garlic and spinach. Saute, stirring, for 1-2 minutes, until spinach starts to wilt.

3. In a bowl, whisk together, eggs milk, salt, and pepper. Pour egg mixture into skillet with vegetable mixture. Cook for 1-2 minutes, until edges of eggs begin to set.

4. Sprinkle goat chese over top of eggs. Put skillet in oven for 8-10 minutes, or until eggs are set. Let cool slightly before serving.

Nutritional Information (Amount per serving):

Calories: 186
Protein: 16 g
Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 289 mg
Carbohydrates: 7 g
Fiber: 3 g
Sodium: 566 mg

Source: Adapted from The Kitchn

Recipe notes: The best part of frittata is you can throw in whatever you have on hand. This is a great way to use up any leftover meat, veggies, and cheese you may have floating around your fridge. And if they are leftovers, you won’t need to “cook” them, just reheat as you cook the eggs.

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Cheesy Vegetable Chowder

I hope you’ve had a great 2016. Every year has its ups and downs. But hopefully the ups were high enough to offset the downs. I wish you all a Happy New Year this weekend.

One quick recipe to end the year – vegetable chowder. Hopefully it will be helpful in clearing out your fridge of any remaining holiday foods. And keeping you warm, as I see the forecast for many early next week is rather cold.

I’ve been tweaking this recipe for awhile, and I’ve made most of my batches with leftovers from holiday veggie trays, cheese trays, etc. It is great for just cleaning out the fridge and pantry, which is great any time of year. Enjoy!

Cheesy Vegetable Chowder (Serves about 8)

Cheesy Vegetable Chowder

4 cups low sodium vegetable (or chicken) stock
4 cups vegetables, chopped (broccoli, carrots, celery, cauliflower, zucchini, etc)
1-2 cups small diced potatoes
2 tablespoons no salt added butter
1 small onion, diced
2 cloves garlic, minced
¼ cup flour
2 cups milk (preferably skim)
¼ teaspoon black pepper
¼ teaspoon fresh thyme (optional)
2 cups shredded cheese (something more flavorful than mozzarella)

1. Heat stock to a boil in a large stockpot. Add potatoes and other long cooking vegetables (carrots, celery). Add other vegetables sporadically so they all finish cooking about the same time (total time, 15ish minutes).

2. When the vegetables are almost done, heat butter in a small saucepan over medium-high heat. Add onion and garlic and saute for about 3 minutes, until translucent. Add in flour. Stir for 1 minute. Add in milk, pepper, and thyme, stirring frequently. Cook for a couple minutes, until beginning to thicken.

3. Add milk mixture to vegetable pot. Cook until desired consistency (about 5 minutes or so). Remove from heat and stir in cheese until melted throughout.

Nutritional Information (Amount per serving):

Calories: 236
Protein: 13 g
Fat: 12 g
Saturated fat: 8 g
Cholesterol: 36 mg
Carbohydrates: 20 g
Fiber: 2 g
Sodium: 491 mg

Recipe Notes: Sorry the recipe is a bit vague in places. It really depends on what vegetables you have, how big you cut them, and how crunchy/soft you like your veggies in the soup. If you have leftover cheese slices from a cheese tray, just crumble them up or dice them up small. They’ll melt faster that way than in slices.

Source: adapted from my mom’s broccoli cheese soup recipe

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Meaty Lasagna

A few days after Thanksgiving, we had some people over for dinner. We had a still untouched pumpkin pie, so we served it for dessert. They commented they had never eaten homemade pumpkin pie before. I was astonished! Imagine my surprise when I told this story to someone else who admitted the same thing.

It reminded me of a time in college when one of my roommates was making lasagna for dinner. Another roommate walked in and said, “You can make lasagna? I didn’t know that. I thought you only bought it frozen.” Upon questioning her, her mom had never made lasagna which she attributed to picky eaters.

All of these experiences plus the holidays (when I know many people seem to eat lasagna) inspired me to make my lasagna recipe and share it with you. Everyone (including myself) thinks lasagna is hard. It’s really quite easy. It is a “little” time consuming. Only in that you need to plan ahead. But it is pretty hands off for most of that time. And it can easily be made ahead of time. Enjoy!

Meaty Lasagna (Serves 8-10)

Meaty Lasagna

1 lb Italian sausage
½ large onion, diced
½ cup diced carrots
2 cloves minced garlic
2 (15.5 ounce) cans no salt added diced tomatoes
2 (8 ounce) cans no salt added tomato sauce
1 tablespoons brown sugar
1 bay leaves
½ tablespoon dried basil leaves
½ tablespoon dried oregano leaves
1 teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon black pepper
10 (or so) lasagna noodles (not the no boil)
1 (10 ounce or so) package frozen spinach
1 (approximately 24 oz) container ricotta or low fat cottage cheese
1 egg
⅔ cup Parmesan cheese
¾ cup mozzarella cheese

1. Brown sausage. Add onion and carrots. Sauté until onion is tender, about 5 minutes. Add garlic; cook for 1 minute.

2. Add tomatoes through black pepper. Stir to distribute seasonings. Bring to a boil. Reduce to a simmer; cook for 20-30 minutes, until thickened to desired consistency. Taste and adjust seasonings as necessary. Remove bay leaves before serving or blending.

3. While sauce cooks, cook lasagna noodles according to package directions. Before cooking, see how many noodles fit in your 9×13 pan (or lasagna pan). You will have 3 layers, so cook that many noodles.

4. Thaw spinach and squeeze out water. Mix spinach, ricotta/cottage cheese, egg, ⅓ cup Parmesan, and ¼ cup mozzarella. Set aside.

5. Preheat oven to 350.

6. Spread a very thin layer of red sauce in the bottom of your pan (9×13 or lasagna). Top with a layer of noodles. Top with a layer of red sauce. Another layer of noodles. Now a layer of the ricotta/cottage cheese mixture. Another layer of noodles. Top with a layer of red sauce. Sprinkle remaining Parmesan and mozzarella cheese evenly over the top.

7. Bake at 350 for 30-45 minutes, until heated through and beginning to brown slightly.

Nutritional Information (Amount per serving):

Calories: 355
Protein: 16 gm
Fat: 19 gm
Saturated Fat: 2 gm
Cholesterol: 29 mg
Carbohydrates: 30 gm
Fiber: 3 gm
Sodium: 264 mg

Recipe notes: You could use lean ground beef or turkey instead of sausage. I prefer the flavor of sausage. You could easily leave out the meat too for a vegetarian lasagna. You could also throw in a bell pepper to the sauce. This sauce is my basic marinara sauce recipe halved. I usually make the full recipe and just have leftover marinara to freeze. I think I slightly prefer cottage cheese, but that is because that is what I was raised on. Ricotta is yummy too.

If you want to make this ahead, assemble the lasagna. It can be covered and refrigerated for 1 day before baking. I’d increase the baking time to 45 minutes-1 hour then. Or, you could assemble it and freeze it. Then you’d bake it covered for about 1 hour, then uncovered for 30 minutes-1 hour, or until it is cooked through.

This might be a bit full for a standard 9×13 pan. Just keep your layers thin. I have a lasagna pan, which is a bit bigger. I love it. If you have a bigger casserole dish than a 9×13, use it.

Source: adapted from a family recipe

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