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Southwestern Shrimp Taco Salad

With the weather continuing to be very "summery", most of us will do anything not to turn on the oven. The grill however, can be used at any time of year and no need to make the kitchen any hotter than you need to!

  • 1/4 cup fresh lime juice
  • 2 Tbsp olive oil
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 2 tsp sugar-free maple syrup
  • 2 tsp chipotle hot sauce
  • 3/4 Ib medium shrimp, peeled and deveined
  • 2 ears shucked corn
  • 1/2 cup green onions
  • 1 cup chopped romaine lettuce
  • 3 plum tomatoes, chopped
  • 1/4 cup fresh, chopped cilantro
  • 1 (15 oz) can black beans, drained
  • 2 oz. baked blue corn chips (about 1 1/2 cups)
  • 1/3 cup sour cream (light)
  • 1/4 cup diced avocado
  • Lime wedges (optional)
  • Non-stick cooking spray

Prepare grill with cooking spray and heat to medium-high heat. Combine lime juice, olive oil, cumin, garlic, syrup and hot sauce in a measuring cup. Place shrimp in a bowl and drizzle 1 Tbsp of the lime mixture over the top, tossing to coat.

Thread shrimp onto skewers and lightly coat corn with cooking spray. Place shrimp and corn on grill. Grill 8 minutes turning shrimp once and turning corn frequently until browned. Remove from grill and cool slightly. Remove shrimp from skewers and place in large salad bowl. Cut kernels from ears of corn.

Add corn, lettuce, onions, cilantro, black beans and tomatoes to shrimp. Drizzle reserved lime juice mixture over the salad and toss gently. Divide chips evenly among 6 shallow bowls and top with 1 cup of salad. Combine sour cream and avocado in a bowl and mash with a fork until blended. Top each serving with the avocado mixture and garnish with Iime.

Recipe from Cooking Light, May 2010.

Serves 6: 228 calories, 16.2 gm protein, 25.5 gm carb, 4.5 gm fiber

Blueberry Peach Cobbler

This colorful dessert will satisfy your sweet tooth and yet provide you with some healthful vitamins and cancer-fighting phytochemicals (carotinoids and anthocyanins to name a few)!

  • 3 medium peaches or nectarines, peeled and sliced
  • 1 cup fresh blueberries
  • 3 Tbsp steel cut oats
  • 1/4 tsp nutmeg
  • 1/2 tsp Cinnamon
  • 1 Tbsp light margarine

Mix together all ingredients except margarine. Bake for 10 minutes at 400 degrees and remove from oven. Gently dot the top of the cobbler with margarine. Bake another 10 minutes. Serve warm.

Serves 4. Each serving is 102 calories, 2.5 gm protein, 21 gm carbohydrate, and 2 gm fat.

Recipe from A Recipe for Life, Susan Dopart, MS, RD

Spring Stew

This is a meal in itself though adding a salad and a slice of whole grain bread makes it even more complete and satisfying. Try not to overcook the chicken: the cubes are not fully cooked when they are browned but will cook through quickly once you add them to the stew.

  • 4 (5 oz.) skinless, boneless, chicken breast halves, cubed
  • 1/2 tsp.salt
  • Freshly ground pepper, to taste
  • 2 tsp olive oil
  • 1 large shallot, finely chopped
  • 1/4 c dry white wine
  • 1 1/4 cup fat free chicken broth
  • 1 lb small red potatoes, halved
  • 1 medium carrot, thinly sliced
  • 1/2 tsp minced fresh thyme, or 1/4 tsp dried
  • 1/2 tsp minced fresh rosemary, or 1/4 ts dried
  • 1 tsp all-purpose flour

1. Sprinkle the chicken all over with the salt and pepper. Heat a large nonstick skillet over high heat. Swirl in 1 tsp of the oil, and add the chicken and cook, turing once, until browned, 2-3 minutes per side. Transfer the chicken to a large plate. Reduce heat in the pan slightly.

2. Add the remaining 1 tsp oil and the shallot: cook 1 minute. Add the wine: cook, scraping up the browned bits from the bottom of the skillet, about 30 seconds. Stir in 1 cup of the broth, the potatoes, carrot, thyme and rosemary; stirring

3. Whisk the flour into the remaining 1/4 cup broth in a small bowl. Stir into the stew; add the chicken and continue cooking until the chicken is cooked through, 1-3 minutes more.

Serves: 4

Per serving ( about 1 1/2 cups): 310 calories, 7 grams fat, 26 grams carbohydrate, 3 grams fiber, 34 grams protein.

Recipe from Best of Weight Watchers Magazine, Volume 1, 2002.