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Tuesday, December 18, 2012

Mon. Dec 17th

Sesame Ginger Shrimp & Veggies with Cashews for Dinner!

Daily Tidbit: More good news about are "7 Health Benefits of Cashews", including Cancer Prevention, Weight Loss, Heart Health and healthier hair & nails & bones.  To read more:


Shredded Wheat with Walnuts

Breakfast: Shredded Wheat with Walnuts
1 cup Shredded Wheat
1 cup Fat Free Milk

2 tbsp chopped Walnuts
5 oz Orange Mango Strawberry Smoothie (recipe below)  
Regular Coffee, 1/2 tsp Plain unsweetened 100 Cacoa Chocolate Cocoa, splash Fat Free Milk


Butternut Squash Vegetarian Chili with Brussels Sprouts

Lunch: Butternut Squash Vegetarian Chili & Brussels Sprouts
1.5 cups Butternut Squash Chili (recipe below)
1 cup Brussels Sprouts (1 pound, steamed and sauteed in EVOO and 1 tsp Butter & salted)
Decaf Coffee, sprinkle Pure Cinnamon, splash Fat Free Milk




Snack: 1/4 cup lightly salted dry roasted Peanuts, Fat Free Milk

Hard Boiled Egg

Snack: 1 Hard Boiled Egg, Water

Sesame Ginger Shrimp & Veggies

Dinner: Sesame Ginger Shrimp & Veggies
1.5 cups Sesame Ginger Shrimp with Red Peppers, Zucchini, Carrots, Peas, Red Onions, White Onions and topped with Cashews, Cilantro & Scallions
Red Wine 


Red Delicious Apple

Dessert: 1 Local Red Delicious Apple, Water



Orange Mango Strawberry Smoothie Recipe:  
Into Blender put:

1 cup All Natural Fat Free Plain Yogurt
2 ripe Bananas
1 cup Strawberries (frozen and thawed in fridge overnight)
1 cup Mangoes (frozen and thawed in fridge overnight)
1/2 cup Orange Juice

Blend and serve!


Butternut Squash Vegetarian Chili Recipe:


Sesame Ginger Shrimp & Veggies Recipe:
In a hot Saute Pan add 1 tbsp Canola Oil, heat and add 1/2 White Onion and saute 1-2 minutes.  Add 1 Red Bell Pepper, cut into bite sized pieces, 1 Zucchini, chopped, 1 cup of chopped Carrots and 1/2 sliced Red Onion.  Saute on high heat and allow Vegetables to brown.  Then add 1 cup Sweet Green Peas (I used frozen/ thawed Peas) and lower heat and cover.

Meanwhile in a separate bowl mix 1 tbsp of each:  Sesame Oil, Cornstarch and Brown Sugar.  Mix thoroughly, then add 1 tsp crushed Garlic, 1 tsp minced Ginger and Red Pepper Flake to taste.  Lastly add in 1/2 cup Low Sodium Soy Sauce & 1/2 cup Low Sodium Chicken Broth.  Mix everything together and then add to Veggies in Pan.

Bring to a boil, slightly reduce liquid and add Shrimp, lower heat and cover and simmer until Shrimp are cooked through.  Serve with toppings: Cashews, Scallions, and/ or Cilantro.  We had all three so we used them all - Yum!


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