Source: Better Homes and Gardens
Makes 4 servings
Prep: 25 minutes
Chill: 4 hours
2 Tbsp dried tomato pieces (not oil-packed)
1/4 cup balsamic vinegar
2 Tbsp olive oil
1 Tbsp snipped fresh basil
2 tsp Dijon-style mustard
2 cloves garlic, minced
1/4 tsp sugar
1/8 tsp pepper
12 oz fresh or frozen peeled and deveined shrimp
4 cups water
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From: Better Homes and Gardens
Makes 4 servings
1 lb fresh or frozen swordfish steaks, cut 1 inch thick
1 large clove garlic, halved
2 Tbsp lime juice
1/2 tsp ground cumin
1/4 tsp ground black pepper
1/8 tsp salt
Nonstick cooking spray
1 recipe Fresh Tomato Salsa (see recipe below)
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut
fish into 4 serving-size pieces. Rub fish on both sides with cut sides
of garlic. Place fish in a shallow glass dish; drizzle with lime
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From: Better Homes and Gardens
Makes 2 servings
Prep: 25 minutes
Grill: 5 minutes
4 oz fresh or frozen medium shrimp in shells, peeled and deveined
4 oz fresh or frozen sea scallops
1/2 of a medium red sweet pepper, cut into 1-inch pieces
1/2 of a medium onion, cut into wedges
1/2 of a medium zucchini or yellow summer squash, cut into 3/4-inch slices
1 Tbsp canned chipotle chile peppers in adobo sauce, mashed
1 1/2 tsp lime juice
1 1/2 tsp cooking oil
1 tsp brown sugar
1 clove garlic, minced
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From: Better Homes and Gardens
Makes 4 servings
Prep: 20 minutes
Grill: 8 minutes
1 1/4 lb fresh or frozen halibut steaks, cut 1 inch thick
2 Tbsp white balsamic vinegar
2 Tbsp coarse-grain mustard
1 Tbsp water
4 tsp olive oil
1 clove garlic, minced
4 small leeks
3 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
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From: Better Homes and Gardens
Makes 8 (1-1/4 cups gumbo plus 1/3 cup rice) servings
1 lb fresh or frozen large shrimp in shells
1/3 cup all-purpose flour
2 Tbsp cooking oil
2 cups chopped onion
1 1/2 cups chopped green and/or red sweet pepper
4 stalks celery, thinly sliced
4 cloves garlic, minced
2 14-oz cans lower-sodium beef broth
1 cup water
1 recipe Cajun Spice Mix (see recipe below)
1 16-oz package frozen cut okra
2 6-oz cans crabmeat, drained
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From: Better Homes and Gardens
Makes 6 servings
Prep: 15 minutes
Grill: 8 minutes
1 1/2 lb boneless, skinless fresh salmon fillets or tuna, halibut, or
swordfish steaks, cut about 1 inch thick
3 Tbsp lemon juice
2 cloves garlic, minced
2 Tbsp snipped fresh basil or 1 tsp dried basil, crushed
1 Tbsp cooking oil
1 Tbsp reduced-sodium soy sauce
1 tsp Worcestershire sauce
1/4 tsp pepper
Ti leaves* (optional) ** See Note at bottom
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From The Sonoma Diet
Looking for a simple soup recipe? The vibrant herbs in this one,
including cumin and black pepper, will leave you feeling refreshed.
Prep: 30 minutes
Cook: 30 minutes
Makes: 6 servings
1 medium onion, chopped
1 medium carrot, chopped 3 cloves garlic, minced (1 1/2 tsp minced)
2 Tbsp extra-virgin olive oil
8 cups reduced-sodium chicken broth
1 1/2 cups brown or French lentils, rinsed and drained
1 medium tomato, seeded and chopped
3 Tbsp chopped fresh flat-leaf parsley
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From Eating Well Magazine
Yield: 6 servings
Active Time: 20 minutes
Total Time: 1 hour 10 minutes
Ease of preparation: Easy
Sweet, fragrant balsamic vinegar cuts the bitterness of the roasted
eggplant and enables the health-conscious cook to cut back on the
olive oil of the traditional version.
2 eggplants (1 1/2 lb total), ends trimmed, cut crosswise into
3/4-inch-thick slices
2 tsp salt
1 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
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From Dr. Weil
Start to finish: 25 minutes
1 servings
This very healthy salad is our own version of tabbouleh (or tabbouli),
a Middle Eastern dish made of bulgur and fresh herbs. Good,
all-natural versions of fresh tabbouleh are available in the
refrigerated sections of most supermarkets. (Look for it next to the
hummus.) We’ve added some finely chopped broccoli to replace some of
the traditional parsley, which many Americans find a little
overpowering, and chopped walnuts for extra crunch and nutrition.
1 cup bulgur (preferably fine grind)
2 Tbsp freshly squeezed lemon juice
2 Tbsp extra virgin olive oil
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From Better Homes and Gardens Diabetic Living
Prep: 20 minutes
Grill: 30 minutes
Stand: 10 minutes
Makes 4 servings
Carb Choices: 1/2
We created a low-fat, but rich, sauce for lean herb-rubbed pork loin
by making it with fat-free milk and seasoning it with just a touch of
pesto.
1 12- to 16-oz pork tenderloin
1 tsp olive oil
1 1/2 tsp fines herbes or dried basil, crushed
1/4 tsp salt
1 Tbsp butter
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