These little delicacies taste so sinfully good I decided to call them Sinful Shrimp.
I had the ingredients on hand and really couldn’t decide to make this with noodles or a potato based sauce but trusting my husbands judgment in the kitchen, he said noodles and he was right….it works !
I hope you enjoy this recipe : )
1 small bag of shrimp (medium size)
1 box of six puff pastry
1 1/2 cup of 1/2 inch wide soup noodles
1/2 Lg Onion chopped
6 small cloves of garlic pressed
2 Tb. Butter
1/2 cup of flour
Salt & Pepper
1 to 2 cups of milk
1/2 cup of sour cream
Any block cheese you like (I used Jack and mild cheddar)
Cook the shrimp in boiling water and the cool them. After the shrimp is cool peel and keep in the frig.
Turn oven to 425 F (I use the toaster/oven. No sense heating up a large oven for 6 puff pastries). Place the pastries on ungreased cookie sheet or tin foil. Cook til very light brown.
While pastries are cooking In a medium size frying pan melt butter on low heat so as not to brown.
Add chopped onions. Cook on medium to low. When onions are clear through add garlic. The reason I wait till onions are done is that garlic burns too quickly. Cook for 5 more minutes.
Add the flour to the onions a table spoon at a time till you have a paste. Add the milk a little bit at a time and turn the heat up to medium and stir til you have a sauce (not too watery) like a thick gravy.
Add the cheeses and keep stirring constantly till cheese is incorporated into the sauce. Add the sour cream and stir.
Add salt and pepper to your taste.
Take the peeled shrimp and cut each one into four pieces then add to the sauce and stir. Then turn the sauce on low heat.
Boil the noodles till soft and with a pair of kitchen scissors cut them in small pieces so they fit inside the pastries.
When noodles are done add to the shrimp and sauce.
When pastry is done let cool a bit and pull the tops out and fill with the shrimp sauce.
Now, Enjoy !
This is my personal recipe after I cook one of those meals that smell the house like onions and garlic and want to restore a garden smell to my home. I hope you enjoy it too.
All these plants are grown organically from my garden.
Feel free to add anything else you would like to smell.
Rosemary 3 sprigs
Thyme a handful
Patchouli 5 Lg. leaves
Sweet Mint 10 leaves
Basil 3 Lg. leaves
Cinnamon 1 stick
Cloves 10 whole cloves
Ginger 1/2 tsp.
Allspice 1/2 tsp.
Vanilla 1/2 tsp.
Place in a small pot and boil the water then bring down to simmer. Place all ingredients in the water and sit and enjoy !
Although it looks like it’s loaded with calories, this tart is actually made from, well, as the name says … watermelon slices lathered with low-fat vanilla yogurt and berries.
This impressive dessert will not heat up your house with a hot oven — no baking here. The “crust” in the tart is made from rolling each yogurt covered slice in toasted almonds for a nutty crunch.
A low calorie dessert that actually looks mouthwatering?
Here’s a healthy and refreshing Watermelon Tart that’s low in sugar but will satisfy that sweet tooth.
Start off by cutting your watermelon into pie-shaped slices to form a tart. For those of you who are not watermelon aficionados, here’s a little tutorial of how I cut mine.
- 1 cup sliced almonds
- 1 (5 inch thick) slice of seedless watermelon, rind removed
- 12 ounces Yoplait vanilla yogurt or your own choice
- 1/2 cup blueberries
- 1/2 cup sliced strawberries
- Toast almonds in a skillet over medium heat for a couple of minutes or until golden. Remove from pan to cool.
- Cut watermelon into 8 even pie shaped wedges.
- Dip outside curved edge of watermelon in yogurt then in sliced almonds and place on serving platter in a pie-shaped formation. Repeat with remaining watermelon wedges.
- Once all of the wedges have been placed in a pie shape, use the remainder of the yogurt to frost the top of the “pie”.
- Place blueberries and sliced strawberries in a decorative pattern on top.
- Serve immediately or chill until serving.
You can also use granola, coconut, or crushed pretzels for the outer cover …. MMMMM ! YUM !
This is also a favorite for Raw Foodists.
This is the way to get crisp bacon without having to constantly turn it, watch over it, or get burnt by splatters of grease. It ‘fries’ up flat and doesn’t curl, which looks great beside a breakfast plate of eggs, and makes BLT sandwiches much easier.
This recipe frees your time to make the rest of the breakfast and the bacon comes out OH So Good !
1.) Turn oven or toaster oven to 425 degrees.
2.) Line a cookie sheet with aluminum foil or you can place your bacon on a top grid with a pan below to catch the grease.
3.) Place your bacon on the sheet with sides touching or overlapping.
4.) Place a sheet of aluminum foil on top of the bacon so grease won’t spatter all over your oven.
5.) Cook for 20 minutes or till brown and crispy.
It is safe to say that raw zucchini chips are the ultimate comfort food. Reminiscent of their not-so-healthy cousins, the potato chips, in terms of crunchiness and flavor, zucchini chips are light, healthful and can easily be consumed at any time of the day as a snack or part of a main meal. I love to snack on these in the morning, before starting work, alongside my usual green smoothie.
Zucchinis are very low in calories and recommended by nutritionists as an ideal diet food. At only 15 calories per 100 grams, one could eat a whole lot of raw zucchini dishes without having to worry about their figure!
Zucchinis are also loaded with important nutrients, such as folate, potassium, copper and vitamin A, which is a powerful anti-inflammatory agent. Potassium can help reduce an elevated blood pressure, which can, in time, lead to atherosclerosis, heart attack or stroke. The high fiber content of zucchini can help flush out cholesterol as well as promote healthy bowel movements. Fibers also ensure colon health by preventing carcinogenic toxins from settling in the colon.
Some studies have shown that the phytonutrients in zucchini may help reduce the symptoms of benign prostatic hypertrophy, a condition that can lead to difficult urination and sexual dysfunction in men.
High in manganese, zucchinis can contribute to overall health by assisting a number of physiological functions. Just one cup of zucchini contains about 20% of the daily recommendation of manganese, a trace mineral needed for the metabolism of proteins and carbohydrates.
- Dehydrator – Excalibur Recommended
- 2 medium sized zucchinis
- 3 to 4 tablespoons of fresh lemon juice
- 2 tablespoons of olive oil
- 1 tablespoon finely minced shallots
- 1/2 tablespoon paprika
- a dash of cayenne pepper (you can use more if you want the chips to be more spicy)
- 2 finely chopped cloves of garlic
- 1 tablespoon basil
- 1 tablespoon oregano
- a dash of sea salt
- Slice the zucchini into very thin slices.
- Mix the rest of the ingredients into a marinade. Let the zucchini slices sit in the marinade for at least an hour.
- Place zucchinis onto dehydrator trays in single layers and dehydrate until crisp, for about 14 to 16 hours.
Yield: 6 servings (as a meal)
Serving Size: 4 scallops
24 large sea scallops
12 slices bacon, halved (24 6-inch pieces)
2 tablespoons olive oil
pinch chili powder (or to taste)
pinch garlic powder
Preheat oven broiler to 500. Place rack near the top of the oven.
Rinse and pat dry each scallop. Wrap each in a piece of bacon. Skewer with a toothpick or place 4 wrapped scallops onto a skewer.
In a small bowl, combine olive oil and seasonings.
When all scallops are wrapped and on rimmed baking sheet, brush with the seasoned olive oil.
Place under broiler for 7 minutes, flip, and bake another 7 minutes.
Serve and enjoy!
Watch the scallops closely in the oven. If too close to the broiler, the bacon drippings may smoke. If this should happen, lower your oven rack or simply move the scallops to a lower rack.
- 2 tablespoons butter
- 1 small sweet onion, diced
- 1 cup fresh shelled green peas
- 1/2 cup low sodium, low fat vegetable broth
- 1/2 pound sugar snap peas, trimmed
- 1/2 pound snow peas, trimmed
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
- 1 medium head radicchio
- In a medium skillet, melt the butter over medium low heat. Add the onion and saute until transparent, about 5 minutes. Stir in the green peas and the broth, and cook for about 3 minutes. Add the snap peas, snow peas and parsley, and season to taste with salt and pepper. Cook, covered, for about 3 more minutes.
- Remove the inner leaves from the radicchio and spread the outer leaves out to make a bowl. Fill the hollow with the pea mixture and garnish with additional Italian parsley.
Amount Per Serving Calories: 151 | Total Fat: 6.1g | Cholesterol: 15mg