Last week, Thursday I had the opportunity to go to Orange City for the Northwestern College track meet. I drove to Edgerton in the heavy, heavy fog to meet Kristen and Liana and Kristen drove from there. It was good thing I knew Highway 30 as one could not see groves or farm places until you were actually in front of them. Most drivers appeared to be cautious except a few that didn’t have their lights on that suddenly appeared in the opposite lane. About a mile from Edgerton the fog lifted enough so you could see quite a distance. It was a chilly cloudy day for the most part and only occasionally did the sun come out, but we still got a bit of sunburn. More than once I was tempted to go to the car to retrieve another blanket, however, we stuck it out to the end. The meet actually started on Wednesday with quite a few colleges participating and a lot of athletes in all the categories so some events had several heats before the finals. There was a lot of time between Devin’s events but it was enjoyable to watch the kids prepare themselves for the various events. Lots of activity and practice. It seemed as some never took time to relax as there were very few that sat on the grass or rested for very long. Devin has at least three more meets before school is out, all at a distance for us to attend. She placed in a couple of events.
A few weeks ago we attended the Women’s EXPO in Worthington and of course we spent time visiting all of the booths. One of the last ones was the Worthington Area YMCA and they were handing out recipe booklets. To assist with healthier living they had requested recipes from those that participated in the Healthy Heart Challenge. There is no guarantee all the recipes are the healthiest option, however most are okay in moderation. The first two recipes are from the booklet and the other is a Taste of Home recipe.
Shrimp Penne
8 ounces whole wheat penne, cooked according on package
1 pound raw, peeled, deveined shrimp
1/4 cup olive oil
1/2 teaspoon salt Parsley, basil, red chili flakes
1/2 teaspoon black pepper
4 cloves garlic, grated
4 cups broccoli florets
2 ounces lemon juice
1/8 teaspoon lemon zest
Parmesan cheese
Parsley, basil, red chili flakes
Cook pasta. Reserve 1 cup starchy liquid, strain pasta and set aside.
Pat dry shrimp and evenly coat with salt and pepper. Heat 2 tablespoons of olive oil in large, deep skillet over medium-heat. Add garlic and heat for 30 seconds to release aroma then add shrimp. Saute shrimp in pan until it turns pink, 3-4 minutes total, be careful not to overcook. Remove from pan and set aide.
In the same pan, add broccoli and reserved starchy liquid that was set aside. Bring to a boil then cover with pan lid and reduce to simmer. Steam broccoli until bright green, 3-4 minutes. Add cooked shrimp along with cooked pasta. Stir remaining 2 tablespoons of olive oil, lemon zest and juice to pan. Toss well and add more salt and pepper to taste.
Serve with Parmesan cheese, herbs, chili flakes. 4 servings
Shrimp Quesadilla for 1
3 raw, peeled deveined shrimp
1 teaspoon canola oil
1 clove garlic, chopped
1/4 cup red onion, thinly sliced
1/4 cup red bell pepper, sliced
1/4 cup mushrooms, sliced
1 cup baby spinach
1/4 cup Worcestershire sauce
1 whole wheat tortilla
1/4 cup low fat shredded cheese
2 tablespoons salsa
2 tablespoons nonfat Greek yogurt
Heat oil in a nonstick pan. Add garlic and shrimp, cook 1-2 minutes per side. Add vegetables and sauce, cook for an additional 5 minutes. Remove to a bowl.
Using an oil or nonstick spray to coat the pan. Place the tortilla in pan and top with shrimp vegetable mix and top with cheese. Fold tortilla in half and cook 2 minutes per side, pressing down with spatula. Serve topped with salsa and yogurt. l serving
Shrimp Puffs
2 eggs
3/4 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons onion powder each)
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked rice
1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 oz. small shrimp, drained
1/4 cup minced fresh parsley
1/2 teaspoon hot pepper sauce
Oil for deep-fat frying
In a large bowl, beat egg yolks, milk and oil. Combine flour, baking powder, onion powder, salt and pepper; add to yolk mixture and mix well. Stir in rice, shrimp, parsley and hot pepper sauce. In a mixing bowl, beat the egg whites until soft peaks form; fold into shrimp mixture. In an electric skillet or deep-fat fryer, heat oil to 350º. Drop batter by tablespoons into hot oil. Fry puffs, a few at a time, for 1-1/2 minutes on each side or until browned and puffy. Drain on paper towels. Serve warm. Yield: about 4 dozen
