Lemon garlic shrimp skewers

6 05 2008

This was a super easy meal that’s perfect for a weekday.  There’s not much to say about it, except that I paired the shrimp with brown rice for a healthy meal. 

Lemon Garlic Shrimp Skewers
Cooking Light


2 tablespoons kosher salt
2 tablespoons sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 tablespoon grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 teaspoon fresh-ground pepper
Lemon wedges


1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.

2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.

3. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Yield: Makes 6 to 8 servings

Nutritional information: CALORIES 161(47% from fat); FAT 8.3g (sat 1.2g); PROTEIN 19g; CHOLESTEROL 140mg; SODIUM 259mg; FIBER 0.2g; CARBOHYDRATE 1.6g


Chicken, spinach, and mushroom crepes

5 05 2008

Yesterday I was finally back in the kitchen!  We needed something yummy to fill out bellies since we spent the day doing work at the house.  We ripped up the carpets, removed hundreds of staples from the floor, took out all the tack strips, and started the kithen demo.  I didn’t realize how much fun doing all that would be.  It’s so exciting to see huge improvements after just one day.

Anyway, I digress… Back to the food!  Here’s what I made last night:

Those are chicken, spinach, and mushroom crepes from Cooking Light.  We both thought they were good, and I thought they were very comfort food-ish without all the calories.  I didn’t realize how easy it was to make crepes, but now I’m ready to make breakfast or dessert with them.  They’re so easy!

Overall, the whole recipe was very easy to make, and I’m sure I’ll make these again sometime.

Chicken, spinach, and mushroom crepes
Cooking Light


 Cooking spray
1 cup thinly sliced onion
1 (8-ounce) package presliced mushrooms
3 cups chopped cooked chicken breast
1/2 cup sliced green onions
3/4 teaspoon salt, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
1/4 teaspoon black pepper
10 Basic Crepes (see following recipe)
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

2. Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

3. Preheat broiler.

4. Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.

Yield – 5 servings (serving size: 2 crepes)

Nutritional Information:

CALORIES 411(30% from fat); FAT 13.8g (sat 6.7g,mono 4.1g,poly 1.4g); PROTEIN 40.1g; CHOLESTEROL 164mg; CALCIUM 308mg; SODIUM 719mg; FIBER 3.7g; IRON 3.6mg; CARBOHYDRATE 30.9g

Cynthia Nims , Cooking Light, JUNE 2006