Vegetable Eggs Benedict

Avocado Shrimp Salad

Chipotle Cabbage Slaw

Grilled Tilapia Tacos

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce

Ingredients:

• 1 pound small shrimp, peeled, deveined and tail off
• 2 tablespoons olive oil, divided
• 1 Tablespoon minced garlic
• 1 small onion, diced
• 2 cups shredded green cabbage
• 1 carrot, peeled and grated
• 3 cups baby spinach
• 2 Tablespoons chipotle pepper, in adobo sauce
• 1/4 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 6 low carb tortillas
• 2 cups low fat shredded cheese

For the jalapeño cream sauce:

• 1 Tablespoon butter
• 2 Tablespoons all-purpose flour
• 1 1/2 cups vegetable broth
• 3/4 cup light sour cream
• 1 jalapeño, seeded and minced
• 1/2 teaspoon garlic powder
• salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro

Directions:

1.) Preheat the oven to 400 degrees.  Line a baking sheet with foil.

2.) Toss the shrimp with olive oil and salt and pepper to taste.  Place shrimp on baking sheet.

3.) Put into oven until pink, firm and cooked through.

4.) Reduce the temperature to 375 degrees.  Spray a baking dish with non stick cooking spray.

5.) Heat a small amount of oil in a large skillet.  Add the garlic and onion  and cook until the onions become clear.

6.) Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne.  Stir together and cook until the spinach begins to wilt.  Add the cooked shrimp and toss together.  Set aside.

7.) Melt butter in a large saucepan.  Whisk in the flour until lightly browned.  Whisk in the vegetable stock.

8.) Stir in the sour cream, jalapeños and garlic powder and simmer until the sauce has thickened.  Remove from heat and add the cilantro.

9.) Lay the tortillas on a flat surface and spoon 1/3 cup of the shrimp mixture into the center and then sprinkle with cheese. 

10.) Roll the tortilla and place seam side down onto the baking dish.  Pour half of the sauce over the top.  Cover with foil and bake for 20 minutes.

11.) Add remaining sauce as needed.  Enjoy!

Mango Vanilla Smoothie

Ground Nut Stew - Cooking with Jacquelyn Mitchard!

Spicy Red Chili Shrimp Spring Roll

One of the easiest and tastiest foods on the planet... and the best part?  You can make it anyway that you like! 

Fill it up with whatever ingredients you prefer, or use the recipe below for our favorite.

Ingredients:

• Spring roll wrappers
• shelled edamame peas
• sliced cucumber
• sliced carrots
• sliced avocado
• spinach leaves
• 2 Tablespoons peanut butter
• 1 teaspoon soy sauce
• 1 teaspoon Sriracha
• shrimp
• red chili paste

This recipe can be easily modified in quantity depending on how many people you are serving.  Most people eat at least two spring rolls.  Use ingredient amounts according to number of people being served.

Directions:

1.) Cook shrimp over medium heat with red chili paste until browned. 

2.) In a microwave safe container combine peanut butter, Sriracha, soy sauce and a small bit of water.  Microwave for 20 seconds and mix to the consistency that you prefer.  For a thicker sauce use less water.

3.) Take a rice paper (spring roll wrapper) and wet it thoroughly under running water until it becomes soft.  Spread it out on a plate and fill with desired ingredients.  Wrap the spring roll up by folding the ends over until it becomes a tightly wrapped package.

Yaki Onigiri (Fried Sushi Rice) with Red Chili Mango Sauce

Yaki Onigiri is a sushi rice ball, or cube, or patty... whatever you prefer, that is lightly crisped

to make the outside crunchy and the inside soft.  Delicious!

Ingredients:

• 2 cups water
• 1 1/2 cups sushi rice
• 1 mango diced
• 1/2 lime
• 1 Tablespoon honey
• 1 Tablespoon olive oil
• 1 Tablespoon soy sauce
• 1 teaspoon red chili paste

Directions:

1.) Combine water and rice in a medium pot and boil.  Reduce heat to low and simmer covered for 20 minutes.

2.) Remove rice from heat, fluff with a fork and let cool for 10 minutes.

3.) Use a cookie cutter or your hands to form whatever shape you prefer.

4.) Heat oil over medium high heat and cook each side of the rice ball until browned.

5.) Lightly brush with soy sauce and cook each side again.

6.) In a separate pan combine mango, lime juice, honey, and red chili paste and cook over medium heat for five minutes or until mango becomes very soft.

7.) Serve mango sauce over the Yaki Onigiri.

Thai Peanut Slaw in Won Ton Cups

Light, crisp and flavorful... the perfect combination.  Finally a slaw that isn't smothered in mayo!

Ingredients:

• Won Ton wrappers (12)
• 12 oz rainbow cole slaw
• 1 packet of Stevia
• 1/4 cup peanut butter
• 1/3 cup water
• 1 Tablespoon soy sauce
• 1 Tablespoon olive oil
• 1/4 tsp garlic powder
• 1 teaspoon red chili paste
• 1 lime juiced
• 3 green onions diced
• 1//3 cup peanuts crushed
• 1 Tablespoon toasted sesame seeds

Directions:

1.) Preheat oven to 350 degrees.  Turn a muffin tin upside down and spray the underside with non stick cooking spray. 

2.) Spray one side of a won ton with non stick cooking spray and drape over the muffin cup.  Pinch lightly to conform it to the cup.  Repeat with all won ton wrappers.

3.) Spray won ton wrappers with spray and bake for 5-6 minutes or until golden brown.

4.) In a microwave safe dish combine peanut butter, water, Stevia, oil, soy sauce, red chili past and garlic powder.  Microwave on high for one minute.

5.) Stir and add lime juice.  Stir again.

6.) Let cool and then add the cole slaw, mixing thoroughly.  Top with crushed peanuts, sesame seeds and green onions.  Portion into won ton cups.

White Chocolate Cranberry Pecan Bread

Sweet, tart and oh so delicious!  Bake with Stevia instead of sugar for a

healthier alternative to your favorite cranberry bread.

Ingredients:

6 ounces white chocolate

2 & 1/4 cups wheat flour

1/2 teaspoon salt

1/4 teaspoon baking soda

12 packets of Stevia

2 Tablespoons butter

3 large eggs

2 containers of Greek vanilla yogurt

Zest of 1 orange

juice of the orange

2 teaspoons vanilla extract

1 cup fresh whole cranberries

1 cup toasted pecans, chopped 

Directions:

1.) Preheat oven to 350 degrees.  Spray a loaf pan with non stick cooking spray.

2.) Combine flour, salt and baking soda and set aside.

3.) In a bowl beat together the butter, Stevia, eggs and yogurt. 

4.) Melt the chocolate and add to the egg mixture.

5.) Add the orange juice, zest and vanilla and beat the mixture together.

6.) Add the flour mixture and blend.

7.) Stir in the cranberries and pecans and scrape the mixture into the loaf pan.

8.) Bake for about 60 minutes or until a toothpick comes out clean.

9.) Cool on a metal rack for about 10 minutes and then remove the bread from pan and cool completely before slicing.  Enjoy!

Carrot and Caramelized Onion Soup

Rich in flavor, this sumptuous soup will delight your palate and impress your guests.

Ingredients:

• 1 1/2 pounds carrots cut into coins
• 1 red onion diced
• 1 large potato skinned and diced
• 1 cup celery diced
• 3 cups vegetable broth
• 3 Tablespoons olive oil
• 1/4 cup parsley leaves 
• 1 teaspoon Thyme

Directions:

1.) Combine 1 Tablespoon olive oil and onions in a large soup pot.  Cook over medium high heat for 20 minutes.

2.) Add celery, potatoes and carrots and cook for ten minutes.

3.) Add vegetable broth and bring to a boil.  Reduce heat to medium and cook for 20 minutes or until potatoes are very soft.

4.) Add soup to the food processor and blend until well blended.

5.) In a clean food processor combine the remaining oil, parsley and thyme.  Blend until it is in fine bits.  Top the soup with the parsley oil.  Enjoy!

Mexican Sweet Potato Couscous Salad

Ingredients:

1 cup uncooked couscous

1 medium sweet potato peeled and cut in small pieces
1 red bell pepper, cored, and diced
3 green onions
1 small can sliced black olives
1 avocado, diced
2 Tablespoons extra virgin olive oil
1 lime juiced
1 teaspoon chipotle chili powder
1/4 cup minced fresh cilantro
1/2 cup diced grape tomatoes
1 teaspoon black pepper

Directions:

1.) Place sweet potatoes into a pan and cover with water.  Bring to a boil and cook until tender, drain well and cool.

2.) Cook couscous according to package directions.

3.) Whisk the oil, lime juice and chili powder together.  Set aside.

4.) Toss together the potatoes, couscous, bell pepper, onion, olives, avocado and cilantro.

5.) Toss with the oil mixture.  Garnish with cilantro and potatoes.  Enjoy!

Baked Tilapia with Lemon Caper Yogurt Sauce

Ingredients:

• Two tilapia filets
• 1 container of Greek yogurt
• Tablespoon capers drained
• Two Tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Directions:

1.) Preheat oven to 425 degrees.

2.) Combine yogurt, lemon juice, garlic powder and paprika.

3.) Place tilapia in a baking dish and coat with the yogurt sauce.

4.) Sprinkle with capers and bake for 25 minutes or until fish flakes apart.