Chili-Lime Shrimp

Whoa 2 posts in one day? Scaaary.

This was dinner tonight with rice and green beans. It was so good that I didn't want to risk forgetting to post it. I picked up a new Cooking Light cookbook last week and this was the first recipe we tried from it. Yum. Definitely a do again!

Chili-Lime Shrimp

Ingredients:
PAM
3/4 c. chopped green onion divided
1 1/2 lbs peeled, deveined shrimp
1 t. chili powder
2 T. lime juice
2 T. butter
1/2 t. salt

Directions:
Heat a large nonstick skillet over medium heat . Coat pan with cooking spray. Add 1/2 cup onions; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness, stirring occasionally. Remove from heat. Add lime juice, butter, and salt, and stir until butter melts. Sprinkle with 1/4 cup onions.

4 servings 1 cup each

Cal 186; Fat 7 g; Carb 2g; Protein 27.5 g; Fiber 0.5 g

Boiler Chicken

This is a recipe that I got from my friend Shannon. She has a great website that has lots of yummy recipes and good tips. Check it out. www.tipsychef.com

I pretty much followed the original recipe with the exception of using baby spinach in the filling instead of spring greens. My family didn't really like the greens but liked the spinach. This looks really pretty fanned out on your plate and is special enough for company.

Boiler Chicken

Ingredients:
4 boneless skinless chicken breast halves
8 wedges Laughing Cow Light Garlic and Herb cheese
2 cups tomato sauce, seasoned (or doctored up pasta sauce)
1/2 bag spinach, chopped
1 Tbs Mrs Dash Garlic Herb Seasoning
Black pepper

Directions:

1. 
   Preheat oven to 350F.
2. Place tomato sauce in small saucepan over low heat. Add Mrs Dash and black pepper to taste, stir well and let heat.
3. Pound chicken breasts thin (~1/4") and sprinkle with Mrs Dash and pepper. Schmear each breast with two wedges of LC cheese. The cheese will spread better at room temp or you can microwave it for a few seconds to soften it up.
4. Top with chopped spinach. Roll up breast like a jelly roll. Sprinkle with Mrs Dash and black pepper.
5. Heat non stick frying pan over medium high heat. Pan sear rolls for a few minutes on each side.
6. Spread thin layer of sauce in bottom of casserole dish. Add rolls and drizzle top with sauce. Cover with foil and bake for ~30 minutes.
7. Remove from heat and let sit 5 or so minutes.

Servings: 4
Serving size: 1/4 of a recipe.
Calories 242; Total Fat 5.64g; Total Carbohydrates 11.38g; Protein 34.76g

Tips: This is great served with a side of pasta topped with the remaining sauce from the casserole dish.

Fiesta Lime Chicken

I think that spring may finally be here and with it a desire to get outside and fire up the grill! I love my grill...I know that I bought it for "Father's Day" for Randy but let's be really honest. It was for me and I use it a ton once it warms up. Anything that can cut down on the amount of dirty dishes after a meal is A-OK with me!

So...in honor of the start of grilling season I broke out the marinade in yummy, zesty, citrusy flavor and came up with a Fiesta Lime Chicken that is similar to Applebee's. I've used lots of lime and instead of tequila, orange juice so the fruity flavor is stronger than the entree at Applebee's. The cream dressing is a bit different as well. I think it would be great with a bit of cilantro added but since I'm the only one that likes cilantro, well you know, it's without.

And, the dressing will work with reduced fat ingredients if you choose. Real cheese will of course melt better however. :)

Fiesta Lime Chicken

Marinade:
1 cup water
1/3 cup teriyaki sauce
1/2 cup lime juice
3 cloves garlic clove, chopped
1 Tbs orange juice
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp ground ginger
4 boneless skinless chicken breast halves
Dressing:
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbs salsa
1 Tbs milk
1 tsp Cajun spice
1/4 tsp dried parsley
1/4 tsp Tabasco sauce
1/4 tsp dried dill weed
1/4 tsp cumin
1 cup Colby Jack cheese, shredded
Corn chips

1. Whisk together the first 8 ingredients; place chicken in freezer bag; pour marinade over top and let sit for at least 2 hours
2. Dressing: Whisk together the next 9 ingredients, cover and chill until needed
3. Grill the marinated chicken for 3-5 minutes per side or until juices run clear and chicken is cooked through. DISCARD MARINADE.
4. Brush grilled chicken with dressing, sprinkle generously with cheese and broil until cheese is melted.
5. Can serve over corn chips or sprinkle corn chip crumbs on top.
6. NI is figured without the chips
Servings: 4

Calories 438.44; Total Fat 13.08g; Fiber 0.51g

BBQ Meatballs

I love the Pioneer Woman's website and visit every couple of days. I think it's great that she is proud of who she is and not ashamed to post hearty, everyday kind of dinners. This is an adaptation of her BBQ Meatball recipe. Thanks PW! Randy went on a business trip the day after I fixed these and I ate meatballs all week. They were still good at the end of the week! :)

BBQ Meatballs

Ingredients:
1 lb extra lean ground beef
1 lb lean ground turkey
3/4 c rolled oats
1 c. 1% milk
9 T minced onion, divided (half in the meat, half in the sauce)
1 1/2 t. salt
1 t. black pepper
1 1/2 c. ketchup
2 T. brown sugar
2 T. Worcestershire sauce
1 T. vinegar
1 t. liquid smoke

Instructions:
Preheat oven to 350. Combine all meatball ingredients in med bowl. Roll into med-small balls and place on cookie sheet. Place cookie sheet in freezer for 5-10 min. (approx 42 meatballs)Remove from freezer and immediately dredge in unseasoned flour.

Brown meatballs quickly in a drizzle of olive oil, place in baking dish. Combine all sauce ingredients and pour evenly over the top of the meatballs. Bake for 45 min.

Cal 334; Fat 8 g; Fiber 1 g