March 19, 2009
I used to only prepare Caesar Salads when I was having a large Italian or steak dinner. Now, I make them all of the time since my three kids (who are 8, 10 and 11) love them so much. This version is only five ingredients which is perfect this time of year when you want to eat light but also are in a hurry. Purchase already-peeled and deveined shrimp to save time or substitute chicken or salmon for the shrimp. If I don’t have time to prepare a homemade dressing, I buy Ken’s Reduced-Fat Caesar dressing, which is really yummy.
Shrimp Caesar Salad
Prep: 10 minutes
Yield: 4 to 6 servings
6 cups romaine lettuce leaves
11/4 pounds cooked shrimp, peeled and deveined
1/4 cup shaved Parmesan cheese
1/3 cup croutons
Reduced-fat Caesar salad dressing (I like Ken’s)
1. Toss romaine and remaining ingredients in a large salad bowl or serving platter.
Coming up with five ingredient recipes can be really challenging as a Recipe Developer, especially when it comes to desserts. I love warm desserts such as cobblers and crisps. A crisp is a dessert of fruit that is topped with a crumbly pastry mixture, usually oats, brown sugar and butter. Using low-fat granola is a great way to cut down on the amount of ingredients. This recipe is very simple, low-fat, great for kids, and it works well in individual baking dishes, such as this clover for St. Patrick’s Day.
Prep: 5 minutes
Cook: 35 minutes
Yield: 6 servings
4 very ripe pears such as Bartlett, Anjou, or Seckel pears, peeled, cored, and chopped
1/2 cup dried cherries or cranberries
1/21 teaspoon ground cinnamon
2 tablespoons honey
1/2 cup low-fat granola (I used Udi’s original)
1. Saute pears over medium heat in a large saute pan coated with cooking spray 7 to 9 minutes or until slightly softened; stir in cinnamon.
2. Transfer to a lightly greased 11/2-quart baking dish. Stir in cranberries and honey, stirring well. Bake at 375F 20 to 25 minutes. Top with granola and cook 5 to 10 minutes more or until granola is lightly browned.