Five Ingredient Shrimp Caesar Salad in Under 10 Minutes
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
Ingredients
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)
Preparation
1. Toss romaine and remaining ingredients in a large salad bowl or serving platter.
Walnut Chicken Salad with Buttermilk Dressing
March 18, 2009
I love to make salads for dinner, and this southern-style salad makes a great main-dish dinner or weekend lunch. The walnut coating on the chicken cutlets is delicious paired with buttermilk, honey and basil. Feel free to use almonds or pecans instead of the walnuts, and if you’re short on time, use your favorite jarred salad dressing.
Walnut Chicken Salad
Prep: 15 minutes
Cook: 6 minutes
Yield: 4 servings
Ingredients
4 chicken cutlets
3 tablespoons nonfat buttermilk
3/4 cup finely ground walnuts
1/2 cup fine, dry breadcrumbs
1/2 teaspoon salt
2 tablespoons olive oil
6 cups torn mixed salad greens
4 cups torn fresh spinach
1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
16 cherry tomatoes, cut in half
Preparation
1. Brush buttermilk evenly over chicken.
2. Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.
3. Pour oil into a large skillet; place over medium-high heat until hot. Add chicken, and cook 3 minutes on each side or until golden. Remove from heat; cool slightly. Cut chicken crosswise into thin slices.
4. Combine salad greens and spinach, and arrange on each of 4 individual plates. Sprinkle with cheese, and top with tomato halves and chicken. Serve with Buttermilk-Honey Dressing on the side.
Buttermilk-Honey Dressing
Prep: 5 minutes
Yield: 1 cup
Ingredients
1/3 cup honey
1/3 cup nonfat buttermilk
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1/2 teaspoon pepper
Preparation
1. Combine all ingredients in a small bowl, stirring well with a wire whisk.
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.
Pear-Cranberry Crisp
Prep: 5 minutes
Cook: 35 minutes
Yield: 6 servings
Ingredients
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)
Preparation
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.
Low Budget Dinner: Sausage Mushroom Pizza
March 13, 2009
Instead of using pizza crust, why not try pita bread? This recipe is great topped with Italian sausage, green peppers and mushrooms, but feel free to use your own favorite toppings. These pizzas can also be grilled easily. Grill over medium heat 7 minutes or until cheese is melted and crust is lightly browned. Not only are these pizzas delicious, but they are economical and child-friendly.
Mushroom Pita Pizzas
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 servings
Ingredients
3/4 lb. spicy Italian sausage
1 cup marinara sauce
4 (6-inch) pita bread rounds
1 cup sliced fresh mushrooms
1 cup diced green bell pepper
11/3 cups shredded mozzarella cheese
Preparation
1. Brown sausage in a medium pan over medium heat 5 minutes or until meat crumbles; drain, if needed
2. Spread each pita round with 1/4 cup marinara sauce. Top evenly with sausage, mushrooms, green pepper and cheese.
3. Bake at 350F 15 minutes or until pita is browned and cheese is melted.