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Send a Meal Blog

Wednesday, June 20 2018

It's so much easier than you think to make your own meals at home! Ready in less than an hour, these cute rolls are filled with shredded carrots, rice noodles, and a fresh chimichurri sauce—plus plenty of shrimp, of course.

INGREDIENTS
1 - recipe Chimichurri Sauce
4 - ounces cooked shrimp, peeled, deveined, and chopped
1 - cup shredded romaine lettuce
3/4 - cup packaged coarsely shredded carrots
1/2 - cup fresh cilantro leaves
1/2 - cup fresh mint leaves
2 - green onions, cut into thin bite-size strips
1 - ounce dried rice vermicelli noodles
10 - 8 inches rice papers
10 - sprigs fresh flat-leaf parsley
Soy sauce


DIRECTIONS
Prepare Chimichurri Sauce. In a medium bowl combine the sauce, shrimp, lettuce, carrots, cilantro, mint, and green onions. Let stand for 15 to 30 minutes to allow shrimp and vegetables to soften slightly and absorb flavors from the sauce, stirring occasionally.


Meanwhile, in a medium saucepan cook the vermicelli in lightly salted boiling water for 3 minutes or until just tender; drain. Rinse under cold water; drain well. Use kitchen shears to snip the noodles into small pieces; set aside.


To assemble, pour warm water into a pie plate. Carefully dip a rice paper into the water; transfer to a clean round dinner plate. Let stand for several seconds to soften. Place a parsley sprig in the center of the paper. Spoon about 1/4 cup of the shrimp mixture just below the center. Arrange some of the vermicelli noodles across mixture. Tightly roll up rice paper from the bottom, tucking in sides as you roll.
Repeat with the remaining rice papers, parsley sprigs, shrimp mixture, and noodles. Serve spring rolls with soy sauce for dipping.
FROM THE TEST KITCHEN


MAKE-AHEAD DIRECTIONS:
Prepare as directed. Layer spring rolls between damp paper towels in an airtight container. Store in the refrigerator for up to 4 hours.

VEGGIE SPRING ROLLS:
Prepare as above except omit shrimp and substitute 3/4 cup diced firm tofu.

Posted by: AT 08:30 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 19 2017

Easy to make and even easier to eat, grain bowls will make mealtime a breeze. Our grain-based foods feature fresh, healthy ingredients for you to try. And the best part about bowls is you can't mess them up! Add an egg to your quinoa bowl, swap goat cheese for feta, or switch up the grain you're using. Our grain bowl meals will inspire you to get creative.

INGREDIENTS

1 1/4 - cups water
1/4 - teaspoon salt
2/3 - cup uncooked long grain brown rice
12 - ounces frozen large shrimp in shells, thawed
1/2 - teaspoon ground coriander
1/4 - teaspoon ground ginger
1/4 - teaspoon black pepper
1/8 - teaspoon ground nutmeg
1 - tablespoon canola oil
4 - cups coarsely shredded napa cabbage
1/2 - cup slivered onion
1/2 - cup edamame*
1 - recipe Peanut Sauce
Lime wedges, chopped peanuts, and/or crushed red pepper (optional)


DIRECTIONS

In a small saucepan bring the water and salt to boiling. Stir in rice; reduce heat. Simmer, covered, 40 minutes or until rice is tender and water is absorbed. Remove from heat. Let stand, covered, 5 minutes.


Meanwhile, peel and devein shrimp. Rinse shrimp; pat dry. In a medium bowl sprinkle shrimp with coriander, ginger, pepper, and nutmeg; toss to coat.


In a large wok or nonstick skillet heat oil over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes or until opaque. Remove shrimp; keep warm. Add cabbage and onion to wok. Cook 3 to 5 minutes or until crisp-tender, stirring frequently.


Divide cabbage mixture among bowls. Top with rice mixture, edamame, and shrimp. Drizzle with warm Peanut Sauce and, if desired, garnish with lime wedges, chopped peanuts, and/or crushed red pepper.


FROM THE TEST KITCHEN
If using frozen edamame, add to the simmering rice for the last 5 minutes.
Peanut Sauce


INGREDIENTS

1/4 - cup creamy peanut butter
3 - tablespoons water
1 - tablespoon honey
2 - teaspoons reduced-sodium soy sauce
1/8 - 1/4 - teaspoon crushed red pepper


DIRECTIONS

 In a small saucepan combine peanut butter, the water, honey, soy sauce, and crushed red pepper. Cook and stir over medium-low heat 2 to 3 minutes or until heated through. Cool slightly. If needed, stir in additional water to reach desired consistency. Serve warm.
Nutrition Facts (Shrimp and Rice Bowls)


Per serving: 365 kcal cal., 14 g fat (2 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 119 mg chol., 404 mg sodium, 38 g carb., 4 g fiber, 9 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 14 2017

Get out and enjoy spring weather while dinner cooks itself.  Use our slow cooker meals. We've compiled some of our favorite spring slow cooker dinners to give you more time to enjoy the fresh air. The flavors of spring produce abound in these fresh slow cooker meals.

INGREDIENTS

4 - cups reduced-sodium chicken broth or water
1 - pound tiny red or yellow new potatoes
14 - 16 - ounces cooked andouille or kielbasa sausage, cut into 1 1/2-inch pieces
1/2 - cup frozen small whole onions, thawed
1/2 - 1 - tablespoon Old Bay seasoning or crab and shrimp boil seasoning
1/4 - 1/2 - teaspoon cayenne pepper
3 - ears fresh sweet corn, husks and silks removed and cut crosswise into quarters
1 1/2 - pounds fresh or frozen large shrimp in shells, thawed
2 - tablespoons butter, melted
1 - tablespoon snipped fresh parsley
Cocktail sauce


DIRECTIONS

In a 6- to 7-quart slow cooker combine the broth, potatoes, sausage, onions, Old Bay seasoning, and cayenne pepper. Place corn on top of the potato mixture. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours or or until corn and potatoes are just tender.
If using low, turn to high. Gently stir the shrimp into the potato mixture. Cover and cook for 10 minutes more or until shrimp are opaque.
Using a slotted spoon, transfer shrimp mixture to an extra-large bowl. Pour butter over shrimp mixture; toss gently to coat. Spoon some of the cooking liquid over the mixture. Sprinkle with parsley. Serve with cocktail sauce.


FROM THE TEST KITCHEN
FOR EASY CLEANUP:


Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (Low-Country Shrimp Boil)


Per serving: 416 kcal cal., 16 g fat (6 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 193 mg chol., 1583 mg sodium, 31 g carb., 3 g fiber, 8 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:37 am   |  Permalink   |  Email
Tuesday, April 18 2017

Sweet onions lend a nice punch without the sharp, biting taste of most other onions (which means they wont overpower when sliced really thin and tossed in a salad like this one). Look for Walla Walla and Vidalia at the grocery store.

INGREDIENTS

1 - lime
1/2 - teaspoon kosher salt
1/4 - teaspoon cayenne pepper
2 - tablespoon plus 1 teaspoon olive oil
1 - pound uncooked large shrimp in shells, peeled and deveined
2 - avocados, halved, seeded, peeled, and sliced
1 - large tomato, cut into chunks
1/2 - sweet onion (Walla Wall or Vidalia), thinly sliced (1 cup)
1/2 - cup packed fresh cilantro


DIRECTIONS

For Lime Dressing, remove 1 tsp. zest from lime; juice to get 3 tablespoons In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.


In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt. Thread shrimp onto skewers. Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling.
On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro.
Nutrition Facts (Shrimp Salad with Lime Dressing)


Per serving: 291 kcal cal., 19 g fat (3 g sat. fat, 2 g polyunsaturated fat, 12 g monounsatured fat), 159 mg chol., 373 mg sodium, 12 g carb., 6 g fiber, 3 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:56 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 11 2017

INGREDIENTS

3/4 - cup shredded broccoli slaw
1/3 - cup cooked whole grain spaghetti
1/3 - cup snow peas, halved
2 - ounces cooked shrimp
2 - teaspoons golden raisins
2 - tablespoons sliced green onion
1 - teaspoon toasted sesame seeds
1 - tablespoon low-fat sesame-ginger salad dressing
1 - tablespoon orange juice
1/2 - of a small orange, cut into wedges


DIRECTIONS

In a serving container layer broccoli slaw, spaghetti, snow peas, shrimp, and raisins. Stir together salad dressing, orange juice, and sesame seeds; drizzle over salad. Top with green onions and serve with orange wedges.
Nutrition Facts (Shrimp and Broccoli Noodle Bowl)


Per serving: 260 kcal cal., 5 g fat (1 g sat. fat, 2 g polyunsaturated fat, 1 g monounsatured fat), 107 mg chol., 236 mg sodium, 37 g carb., 7 g fiber, 17 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:10 am   |  Permalink   |  Email
Thursday, July 07 2016

Who can resist making the first summer meal? Especially when it's in a silky lemon-wine sauce! Drizzle the creamy concoction over large shrimp, then side with garlicky spinach quinoa. Coastal perfection.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 30 2016

Not soup. And not cold cereal either. These meals are just as flavor-packed and nutrient-filled as any other meal, but they're served in a bowl. Which, in our opinion, makes them way cooler. Get in on the trend of burrito bowls, smoothie bowls, noodle bowls, all the bowls!

Ingredients

1 - pound fresh or frozen large shrimp
1/2 - pound fresh asparagus, trimmed and cut into 2 1/2-inch pieces
1 - cup dried orzo
2 - tablespoons olive oil
1/4 - cup thin red onion wedges
2 - cloves garlic, minced
2 - tablespoons white wine vinegar
3/4 - teaspoon salt
1/2 - teaspoon dried dill weed
1/4 - teaspoon black pepper
1/2 - cup oil-packed dried tomatoes, drained and coarsely chopped
1/2 - cup frozen baby sweet peas
Snipped fresh dill weed (optional)

Directions
Thaw shrimp, if frozen. In a large saucepan, bring 8 cups water to boiling. Add asparagus; cook about 2 minutes or until tender but still firm. Using a slotted spoon, transfer asparagus to a bowl of ice water. Return water in saucepan to boiling. Add orzo; cook, uncovered, for 9 to 11 minutes or until just tender. Drain, reserving 1/2 cup of the pasta water.
Meanwhile, peel, devein, and rinse shrimp, leaving tails on if desired. In a large skillet heat olive oil over medium heat. Add shrimp, onion, and garlic; cook and stir 3 minutes or until shrimp are opaque.
Stir in vinegar, salt, dill weed, and pepper. Add tomatoes, peas, orzo, reserved pasta water, and the asparagus. Cook and gently stir until heated through. If desired, top with snipped fresh dill.
From the Test Kitchen
TIP

The orzo mixture can be cooled, chilled, and eaten cold.

Nutrition Facts (Dilled Shrimp and Orzo Bowl)
Per serving: 371 kcal cal., 10 g fat (1 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 183 mg chol., 631 mg sodium, 40 g carb., 4 g fiber, 3 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, August 17 2015

ingredients
1 1/2   pounds   medium-size shrimp
1      cantaloupe (about 2-1/2 pounds), peeled, seeded and cut into 3/4-inch chunks
1      small red onion, thinly sliced
1      jalapeno pepper, cored, seeded and finely chopped
Dressing:
1/4   cup   cider vinegar
3    tablespoons   lime juice
1    teaspoon   chili powder
1/2   teaspoon   salt
1/8   teaspoon   black pepper
2      dashes liquid hot-pepper sauce
1/4   cup   vegetable oil
1      medium-size semifirm avocado, peeled, pitted and cut into chunks (see photos 1 through 4, below)
directions
Slice shrimp lengthwise in half. Combine shrimp, cantaloupe, red onion and jalapeno in large bowl, tossing to mix evenly.
To make dressing:
Whisk together cider vinegar, lime juice, chili powder, salt, black pepper and hot sauce in small bowl. Whisk in oil in thin stream until well blended.
Add the vinegar dressing to the shrimp mixture; toss to mix. Gently stir in the avocado, being careful not to mash. Chill the salad if desired. Serve in hollowed-out cantaloupe halves if you wish.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 248, Fat, total (g) 15, chol. (mg) 135, sat. fat (g) 2, carb. (g) 13, fiber (g) 3, pro. (g) 16, sodium (mg) 349, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:11 am   |  Permalink   |  0 Comments  |  Email
Monday, July 13 2015

ingredients
Roasted Garlic Polenta
1    head  garlic
1    teaspoon   olive oil
1    cup   yellow cornmeal
3/4   teaspoon   salt
Kale
2    teaspoons   olive oil
1    bunch  kale (about 1-1/4 pounds), tough stems removed, torn into bite-size pieces
1/4   teaspoon   salt
2    tablespoons   balsamic vinegar
Shrimp
1    pound   cleaned and deveined shrimp
2    tablespoons   olive oil
1/2   teaspoon   red pepper flakes
directions
Roasted Garlic Polenta:
Heat oven to 400 degrees . Slice off top 1/4 of a head of garlic, drizzle with olive oil and wrap in foil, cut-side up. Bake until tender, 45 to 55 minutes. Cool slightly. Unwrap and squeeze out cloves; set aside. Discard skins.
In saucepan, bring 4 cups of water to a boil. Slowly whisk in cornmeal. Stir until it begins to thicken, 1 minute. Reduce heat, cover and simmer 5 minutes. Add roasted garlic and salt.
Kale:
Meanwhile, heat olive oil on medium-high in a large skillet. Stir in kale; cook about 2 minutes. Add 1/2 cup water, reduce heat to medium-low, cover and cook until tender, 15 minutes. Stir in salt and vinegar. Keep warm.
Shrimp:
Toss shrimp with olive oil and red pepper flakes. Spread on a sheet tray; roast at 400 degrees for 8 to 10 minutes, or until pink, turning halfway. Serve with kale and polenta.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 425, Fat, total (g) 14, chol. (mg) 172, sat. fat (g) 2, carb. (g) 46, fiber (g) 6, pro. (g) 31, sodium (mg) 815, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:19 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 09 2015

ingredients
    Nonstick cooking spray
3      garlic cloves
3      medium tomatoes, stemmed
2      ears corn, husked
1/2     medium white onion, halved
1      jalapeno, stemmed
1/2   cup   chopped cilantro
2    tablespoons   fresh lime juice
3/4   teaspoon   kosher salt
1/4   cup   low-fat plain yogurt
4    teaspoons   water
4      cod fillets (about 1 1/4 pounds)
1/4   teaspoon   black pepper
8      corn tortillas, warmed
1      avocado, diced
directions
Lightly coat a grill with cooking spray, then heat to medium high. Loosely wrap garlic in aluminum foil and place on grill with tomatoes, corn, onion and jalapeno. Cook, turning occasionally, until vegetables are slightly charred, about 5 minutes.
Pulse garlic, tomatoes, onion and jalapeno in a food processor until chunky. Transfer to a medium bowl and let cool. Cut corn kernels from cobs and stir into vegetable mixture with cilantro, lime juice and 1/2 teaspoon salt. Cover and chill.
Combine yogurt and water. Season cod with pepper and remaining salt and lightly coat both sides with cooking spray. Grill until cooked through and flaky, about 3 minutes a side. Divide fish among tortillas and serve with half the salsa (refrigerate remainder for up to 5 days), yogurt sauce and avocado.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 321, Fat, total (g) 8, sat. fat (g) 1.4, carb. (g) 33, fiber (g) 7, pro. (g) 31, sodium (mg) 487, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:54 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 21 2015

ingredients
2      leeks, white and lightgreen parts only, sliced and cleaned well
2      medium carrots, peeled and sliced in half-moons
1      large rib celery, diced
1    pound   russet potatoes, peeled and diced
2    cups   milk
2    cups   1/3-less-sodium vegetable broth
1    teaspoon   Old Bay seasoning
1/2   teaspoon   garlic powder
    Pinch ground nutmeg
1      bunch pencil-thin asparagus, trimmed, cut into 1/4- to 1/2-inch pieces
1/2   pound   peeled, deveined shrimp, cut in half
1/2   pound   bay scallops (thawed, if frozen)
1/2   pound   lump crab meat or imitation crab (surimi), torn into small pieces
3    tablespoons   instant potato flakes
    Salt and pepper to taste (optional)
directions
Coat slow cooker bowl with nonstick cooking spray. Add leeks, carrots, celery and potatoes. Whisk in milk, vegetable broth, Old Bay seasoning, garlic powder and nutmeg. Cover and cook on HIGH for 4 1/2 hours or LOW for 6 hours, 45 minutes.
Uncover and stir in asparagus, shrimp, scallops, crab and potato flakes. Re-cover and cook for an additional 15 minutes (on either HIGH or LOW; see Note). Season to taste with salt and pepper, if desired.
Note: Seafood cooks very quickly and can easily get tough. Make sure that shrimp and scallops are opaque yet tender and crab is heated through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 330, Fat, total (g) 5, chol. (mg) 103, sat. fat (g) 2, carb. (g) 44, fiber (g) 5, pro. (g) 29, sodium (mg) 957, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:52 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 19 2015

ingredients
2    cups   dried bow tie or other shape pasta (8 ounces)
4    cups   fresh broccoli and/or cauliflower florets
2    cups   chopped leftover cooked chicken, turkey, pork, beef, or vegetables
1    14 1/2ounce can  diced tomatoes with basil, garlic, and oregano, undrained
1/4   cup   purchased dried tomato pesto
    Finely shredded Parmesan cheese (optional)
directions
In a 4-quart Dutch oven cook pasta following package directions, adding the broccoli the last 3 minutes of cooking. Drain. Return to hot pan.
Stir chicken, undrained tomatoes, and pesto into pasta. Cook just until heated through, stirring occasionally. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 10, chol. (mg) 64, sat. fat (g) 2, carb. (g) 31, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 28, vit. A (IU) 1749.25, vit. C (mg) 0.87, Thiamin (mg) 0.28, Riboflavin (mg) 0.31, Niacin (mg) 8.29, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 711, Potassium (mg) 499, calcium (mg) 151.45, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, March 16 2015

ingredients
12    ounces   beef flank steak
12    ounces   skinless, boneless chicken breast
1    12 ounce package  extra-firm water-packed tofu, patted dry
2    tablespoons   toasted sesame oil
2    tablespoons   low-sodium soy sauce
4    teaspoons   lime juice
4    teaspoons   rice vinegar
1    tablespoon   toasted sesame seeds
2    teaspoons   minced fresh ginger
4    cloves  garlic, minced
1/2   teaspoon   crushed red pepper
12    10 inches   wooden or metal skewers
1/2   cup   plain fat-free yogurt
3    tablespoons   peanut butter
    Snipped fresh cilantro (optional)
directions
Trim fat from beef. Thinly slice beef and chicken into bite-size strips. Cut tofu into 1-inch cubes. Place beef, chicken, and tofu in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sesame oil, soy sauce, lime juice, rice vinegar, sesame seeds, ginger, garlic, and crushed red pepper. Set aside 2 tablespoons of this mixture.
Pour remaining marinade over meat and tofu; seal bag. Turn to coat. Marinate in the refrigerator for 1 hour. If using wooden skewers, soak them in water for 30 minutes before using.
Drain beef, chicken, and tofu, discarding marinade. On four wooden or metal skewers, thread beef, accordion-style. On another four skewers, thread chicken, accordion style. Skewer cubes of tofu on remaining four skewers, leaving a 1/4-inch space between pieces.
Place filled skewers on a greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until beef is slightly pink in the center and chicken is no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from heat about 6 to 8 minutes, turning once halfway through broiling.)
Meanwhile, in a small bowl combine yogurt and peanut butter. Add the 2 tablespoons reserved marinade mixture. Stir to combine.
Serve satay skewers with yogurt dipping sauce. If desired, garnish with cilantro.
Tip
Chicken Satay Skewers:
Nutrition Facts (per each Chicken Satay Skewer): 153 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 201 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat. Carb choice: 0.

Tip
Tofu Satay Skewers:
Nutrition Facts (per each Tofu Satay Skewer): 143 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 122 mg sodium, 5 g carb (1 g fiber, 1 g sugars), 11 g pro. Exchanges: 1.5 lean meat, 1 vegetable, 1 fat. Carb choice: 0.

Tip
Beef Satay Skewers:
Nutrition Facts (per each Beef Satay Skewer): 177 cal., 9 g total fat (3 g sat. fat), 53 mg chol., 169 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat, 1 fat. Carb choice: 0.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 177, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 3, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 20, vit. A (IU) 18.75, vit. C (mg) 0.94, Thiamin (mg) 0.08, Riboflavin (mg) 0.13, Niacin (mg) 6.28, Pyridoxine (Vit. B6) (mg) 0.56, Folate (µg) 16.08, Cobalamin (Vit. B12) (µg) 0.96, sodium (mg) 169, Potassium (mg) 350.87, calcium (mg) 45.22, iron (mg) 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 07:56 am   |  Permalink   |  0 Comments  |  Email
Saturday, December 13 2014

ingredients
1    pound   peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1    cup   frozen corn, thawed
2    4 ounce cans  chopped green chiles, (not drained)
2    cups   canned green enchilada sauce, or green salsa, divided
12      corn tortillas
1    15 ounce can  nonfat refried beans
1    cup   reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2   cup   chopped fresh cilantro
1      lime, cut into wedges
directions
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Tips:
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America - it's more likely to be sustainably caught.
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 281, Fat, total (g) 6, chol. (mg) 121, sat. fat (g) 2, carb. (g) 37, fiber (g) 6, pro. (g) 23, vit. C (mg) 11.81, sodium (mg) 709, Potassium (mg) 241, iron (mg) 3.6, Vegetables () 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:00 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 12 2014
Shrimp Gumbo Recipe
ingredients
 
  • 1/2   pound   andouille or Cajun sausage, coarsely chopped
  • 1      medium onion, chopped
  • 1      green sweet pepper, diced
  • 1    14 1/2ounce can  whole tomatoes in juice, chopped
  • 1 1/4   cups   water
  • 1/2   cup   long-grain rice
  • 1 1/2   teaspoons   minced garlic
  • 1    teaspoon   Cajun or Creole seasoning
  • 1    pound   medium shelled and deveined shrimp
 
directions
Heat a Dutch oven over high heat. Add sausage, onion and pepper; cook 5 minutes, until onion begins to brown. Add tomatoes, water, rice, garlic and Cajun seasoning; stir until combined. Bring to a boil; reduce heat and simmer, covered, 15 minutes, until rice is tender.
 
 
Stir in shrimp. Return to a boil; reduce heat and simmer, covered, 2 to 3 minutes more, until shrimp turn opaque.
 
 

 
nutrition information
Per Serving: cal. (kcal) 400, Fat, total (g) 18, chol. (mg) 178, sat. fat (g) 6, carb. (g) 30, fiber (g) 2, pro. (g) 29, sodium (mg) 1178, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:02 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 30 2014
Pesto Shrimp Mac & Cheese Recipe
ingredients
 
  • 1    pound   fresh or frozen medium shrimp in shells
  • 8    ounces   dried elbow macaroni (2 cups)
  • 2      eggs, lightly beaten
  • 1/4   cup   butter, melted
  • 1    cup   half-and-half
  • 1 1/4   cups   shredded fontina cheese (5 oz.)
  • 1/2   cup   grated Parmesan cheese
  • 2      cloves garlic, minced
  • 2    tablespoons   pine nuts, toasted
  • 1 1/2   cups   lightly packed fresh basil leaves, chopped
  •     Fresh basil leaves
 
directions
Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
 
 
Cook macaroni according to package directions. Drain and keep warm.
 
 
In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
 
 
Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 509, Fat, total (g) 27, chol. (mg) 254, sat. fat (g) 14, carb. (g) 33, fiber (g) 2, pro. (g) 33, vit. A (IU) 1457.71, vit. C (mg) 4.13, sodium (mg) 694, calcium (mg) 333.19, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:58 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 12 2014
Linguine & Fresh Tomato Meal
ingredients
 
  • 10    ounces   dried linguini
  • 3    tablespoons   olive oil
  • 6    cloves  garlic, minced or 1 Tbsp. bottled minced garlic
  • 2      English muffins, split
  • 3/4   cup   fresh basil, chopped
  • 1    pint   small tomatoes, halved
  • 1/2   cup   chicken broth or pasta water
  • 1    teaspoon   sugar
  • 1/2   cup   halved, pitted kalamata olives (optional)
  •     Grated Parmesan cheese; fresh basil (optional)
 
directions
Heat broiler. Cook pasta according to package directions. Drain, set aside.
 
 
Meanwhile, in bowl combine 1 tablespoon of the oil and about one-third of the minced garlic; brush on cut sides of muffins. Place muffins on baking sheet. Broil, 3 to 4 inches from broiler, for 2 to 3 minutes, until golden. Sprinkle 1 tablespoon of the chopped basil; set aside.
 
 
In large saucepan heat remaining oil over medium-high. Add remaining garlic, basil, and the tomatoes. Cook 2 minutes; add broth and sugar. Cook 3 to 4 minutes, until tomatoes soften. Season with salt and pepper. Stir in pasta and olives; heat through. Sprinkle cheese and basil.
 
 
Serve toasted muffins with pasta. Top with Parmesan and basil. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 450, Fat, total (g) 12, chol. (mg) 1, sat. fat (g) 2, carb. (g) 72, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 12, vit. A (IU) 1068.98, vit. C (mg) 14.17, Thiamin (mg) 0.82, Riboflavin (mg) 0.43, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.16, Folate (µg) 189.5, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 403, Potassium (mg) 291, calcium (mg) 50.48, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:53 am   |  Permalink   |  0 Comments  |  Email
Wednesday, July 16 2014
Grilled Shrimp Pitas
ingredients
 
  • 1    7 ounce container  reduced-fat plain Greek yogurt (such as Fage)
  • 4    ounces   herb-seasoned feta cheese, crumbled
  • 1/2     seedless cucumber, peeled, halved and thinly sliced
  • 1    tablespoon   lemon juice
  • 3    tablespoons   olive oil
  • 2    tablespoons   lemon juice
  • 2    tablespoons   chopped fresh mint
  • 2    tablespoons   chopped fresh oregano
  • 2      cloves garlic, finely chopped
  • 1/2   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 1 1/2   pounds   large shrimp, shelled and deveined
  • 6      whole-wheat pitas, about 6-inch diameter
  • 3    cups   iceberg salad mix
  •     Sliced red onion and plum tomatoes (optional)
 
directions
Sauce:
 
In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.
 
 
Shrimp:
 
Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.
 
 
Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp is cooked.
 
 
To serve, equally divide the salad, sauce and shrimp over each pita. Add onion and tomato, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 406, Fat, total (g) 15, chol. (mg) 183, sat. fat (g) 5, carb. (g) 40, fiber (g) 5, pro. (g) 31, sodium (mg) 972, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:39 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 12 2014
Summertime Noodle Dinner
Posted by: AT 09:53 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 08 2014
Shrimp Tostadas Meal
ingredients
 
  • 1/2   cup   reduced-fat mayonnaise
  • 1    tablespoon   lime juice
  • 1    teaspoon   brown sugar
  • 1/4   teaspoon   chipotle chile powder
  • 8      white corn tortillas
  • 1    pound   large shrimp, shells removed, deveined
  • 1/4   teaspoon   salt
  • 1/8   teaspoon   black pepper
  • 4    cups   shredded iceberg lettuce
  • 2      plum tomatoes, cored and diced
  • 1      small red onion, chopped
  • 1/2     cucumber, peeled and cut into thin matchsticks
  • 1/2   cup   cilantro leaves
  • 1      lime, cut into wedges
  • 1/2   cup   prepared tomato salsa
  •     Sour cream (optional)
 
directions
In a small bowl, whisk together mayonnaise, lime juice, brown sugar and chile powder. Refrigerate.
 
Heat oven to 450 degrees . Place 2 racks on each of 2 baking sheets. Place tortillas on racks and lightly spritz both sides with nonstick cooking spray. Bake at 450 degrees for 5 to 7 minutes or until crisp. Remove tortillas from oven and reserve.
 
Heat broiler. Coat broiler pan with nonstick cooking spray. Season shrimp with salt and pepper and place on broiler pan. Broil for 2 minutes per side or until cooked through. Remove shrimp to a plate.
 
Spread top of each tortilla with about 1 tbsp of mayonnaise mixture. Top with equal amounts shrimp, lettuce, tomatoes, onion, cucumber and cilantro. Squeeze a wedge of lime over each. Serve with salsa and, if desired, sour cream on the side.
 
 
 
Tip
  • slash sodium Use on-thevine tomatoes to make this fresh and easy salsa.
    In a medium bowl, combine 1 lb seeded and diced tomatoes, 1/2 cup chopped red onion, 2 cloves chopped garlic, 1 tbsp olive oil, 1/4 tsp salt, a dash of hot sauce and 2 tbsp each lime juice and cilantro. Stir in 1 diced ripe avocado, if desired.
nutrition information
Per Serving: cal. (kcal) 329, Fat, total (g) 13, chol. (mg) 179, sat. fat (g) 2, carb. (g) 31, fiber (g) 4, pro. (g) 22, sodium (mg) 741, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:49 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 22 2014
Shrimp with Warm Coleslaw Dinner
ingredients
 
  • 16      fresh jumbo shrimp in shells
  • 8    slices  thick-cut bacon, halved
  • 1 1/2   pounds   coleslaw mix (about 11 cups)
  • 1/4   cup   red wine vinegar
  • 1/4   cup   finely chopped fresh chives
 
directions
Peel and devein shrimp. Rinse shrimp; pat dry. Set aside.
 
 
In large skillet cook bacon over medium heat until crisp. Transfer bacon to paper towels; reserve drippings. Return 2 tablespoons drippings to skillet.
 
 
Add shrimp to hot drippings; cook and stir over medium heat 4 to 5 minutes or until shrimp are opaque. Remove from skillet; keep warm.
 
 
Add coleslaw mix to hot skillet (add 1 to 2 tablespoons additional bacon drippings if necessary; discard remaining drippings). Cook and stir over medium heat 6 minutes or until coleslaw mixture is wilted and just tender. Stir in vinegar and chives. Season to taste with salt and freshly ground black pepper. Divide coleslaw mixture among 16 plates. Top each with a shrimp and 1/2 slice bacon. Makes 16 appetizer servings or 4 entree servings.
 
 
 
Note
  • As an entree: Crumble cooked bacon and add it to coleslaw mix with the vinegar and chives. Divide mixture among 4 plates and top each with 4 shrimp.
nutrition information
Per Serving: cal. (kcal) 201, Fat, total (g) 6, chol. (mg) 132, sat. fat (g) 2, carb. (g) 11, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 6, pro. (g) 22, vit. A (RE) 680, vit. A (IU) 3207, vit. C (mg) 74, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 589, Potassium (mg) 228, calcium (mg) 131, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 01:14 pm   |  Permalink   |  0 Comments  |  Email
Wednesday, June 18 2014
Shrimp & Crab Roll Dinner
ingredients
 
  • 8    ounces   cooked shrimp
  • 8    ounces   cooked lump crabmeat
  • 1/2   cup   mayonnaise
  • 1/4   cup   finely chopped celery
  • 2      scallions, trimmed and chopped
  • 2    tablespoons   fresh lemon juice
  • 1    tablespoon   chopped fresh dill
  • 1    teaspoon   crab boil seasoning, such as Old Bay
  • 4    tablespoons   butter, unsalted
  • 6      thick slices Panera White Whole Grain bread
  • 6      small butter lettuce or Bibb lettuce leaves, optional
 
directions
Combine the shrimp, crabmeat, mayonnaise, celery, scallions, lemon juice, dill, and crab boil seasoning in a bowl.
 
 
Melt the butter in a large skillet or griddle over medium heat. Add the bread and rotate and flip it to coat both sides with butter. Toast in the skillet or griddle until lightly browned, 2 to 3 minutes per side.
 
 
Spoon the mixture in a column down the center of the bread, adding the lettuce leaves, if desired. Fold the bread around the filling as for a hot dog on a bun. Serve immediately.
 
 
Tip:
 
Look for canned pasteurized crabmeat in the refrigerated seafood case at your market.
 
 

 
nutrition information
Per Serving: cal. (kcal) 354, Fat, total (g) 24, chol. (mg) 149, carb. (g) 15, fiber (g) 2, pro. (g) 20, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:47 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 10 2014
Chipotle Shrimp Meal
ingredients
Shrimp
chipolte
cumin
salt
 
directions
Heat 1 tbsp canola oil in a large nonstick skillet over medium heat. Add 1 clove minced garlic and 1 1/2 lb peeled and deveined medium or small shrimp and cook until just pink, about 3 minutes. Remove from heat and stir in 2 tsp finely chopped chipotle in adobo, 2 tsp ground cumin and 1/2 tsp kosher salt.
Posted by: Send a Meal AT 05:41 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 09 2014
 
Shrimp Corn Chowder
Recipe from 
Servings: 6
Prep Time: 15 mins
Total Time: 55 mins
 
 
ingredients
 
  • 4    tablespoons   butter
  • 2    cups   chopped scallions, green tops only
  • 2    8 ounce packages  PHILADELPHIA Cream Cheese, cubed
  • 1    tablespoon   seafood seasoning
  • 4    cups   shrimp stock or fish stock
  • 3    cups   half-and-half, warmed
  • 3    cups   diced red potatoes (1/4 inch), skin on
  • 2    pounds   large shrimp (see *)
  • 2    15 1/4ounce cans  no-salt-added corn, drained
  • 1    10 3/4ounce can  condensed cream of potato soup
 
directions
IN a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.
 
 
POUR shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.
 
 
ONCE potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.
 
 
*How to Steam Shrimp:
 
In a large stockpot, bring to a boil 2 cups of water, 2 Tbsp. white vinegar, 1/4 tsp. salt and 2 Tbsp. seafood seasoning. Once this mixture is boiling, stir in 2 lb. of fresh shrimp. Cover with lid and cook 2 to 3 min. or just until the shrimp turn pink. Be careful not to overcook the shrimp. Scoop shrimp from water with a slotted spoon; place on a tray to cool. Once cool, peel off shells and devein the shrimp. Cut each shrimp into thirds.
 
 
Note:
 
Recipe Submitted by Real Women of PHILADELPHIA Contestant: Cathy Hazzard
Posted by: Send a Meal AT 09:36 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 12 2014

Combine Swiss and cheddar cheeses with mushroom soup to make this quick and simple shrimp and rice casserole recipe.

Cheesy Shrimp and Rice
Recipe from 
Servings: 12
Prep Time: 40 mins
 
 
 
 
ingredients
 
  • 2    6.2ounce package  quick-cooking long grain and wild rice mix
  • 2    cups   chopped red sweet pepper
  • 2    cups   chopped celery
  • 2    cups   chopped onions
  • 1/3   cup   butter or margarine
  • 2    10 3/4ounce can  condensed golden mushroom soup
  • 2    cups   (8 oz.) shredded Swiss cheese
  • 2    cups   (8 oz.) shredded cheddar cheese
  • 1/2   teaspoon   black pepper
  • 2    pounds   cooked, peeled, and deveined medium shrimp (remove tails, if present)
  •     Lemon slices (optional)
 
directions
Prepare rice mixes according to package directions. Meanwhile, in a 4-quart Dutch oven cook and stir sweet peppers, celery, and onions in hot butter about 5 minutes or just until tender.
 
 
In a very large bowl combine the cooked rice, cooked vegetable mixture, soup, Swiss cheese, half of the cheddar cheese, and the black pepper. Stir in the shrimp. Spoon mixture into two 3-quart rectangular baking dishes.
 
 
Bake, covered, in a 375 degree F oven about 35 minutes or until heated through, rotating baking dishes halfway through baking. Remove from oven; sprinkle with remaining cheddar cheese. Let stand 10 minutes before serving (if toting, see note). If desired, garnish with lemon slices. Makes 12 servings.
 
 
 
Tip
  • To Tote: Do not let stand after baking. Cover tightly. Transport in an insulated carrier.
Variation
  • For 6 Servings: Prepare using method above, except use a large saucepan for cooking the vegetables and spoon shrimp mixture into one 3-quart rectangular baking dish.
nutrition information
Per Serving: cal. (kcal) 452, Fat, total (g) 20, chol. (mg) 205, sat. fat (g) 11, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 35, vit. A (RE) 0, vit. A (IU) 2332.33, vit. C (mg) 44.88, Thiamin (mg) 0.13, Riboflavin (mg) 0.26, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 16.6, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 1.65, sodium (mg) 1274, Potassium (mg) 350, calcium (mg) 383.68, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 01:41 pm   |  Permalink   |  0 Comments  |  Email
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