Shrimp Pho Monday, Oct 17 2016 

12 cups water
2 cups chicken broth
Shells from 3 pounds large peeled shrimp
½ bunch fresh cilantro, roughly chopped
1½ cups chopped yellow onion
1⅓ cups chopped green bell pepper
4 cloves garlic, minced
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon chile-garlic sauce (Sriracha)
½ teaspoon ground coriander
1½ pounds peeled and deveined large fresh shrimp
1 (8-ounce) package rice noodles
1 to 2 jalapeño peppers, sliced
2 limes, cut into wedges
½ cup Thai basil leaves

In a large stockpot, combine 12 cups water, broth, shells, cilantro, onion, bell pepper, garlic, fish sauce, lime juice, soy sauce, ginger, chile-garlic sauce, and coriander. Bring to a boil over medium-high heat, reduce heat, and simmer, uncovered, 1 hour. Strain through a fine-mesh sieve, discarding solids. (At this point, the pho base can be refrigerated up to 3 days or frozen up to 3 months.)

In a large stockpot, bring pho base to a boil over medium-high heat. Reduce heat to a simmer, and add shrimp and rice noodles. Cook until shrimp are pink and firm and noodles are cooked through, 6 to 8 minutes.

Serve pho topped with sliced jalapeño peppers, lime wedges, and basil. Add additional chile-garlic sauce to each serving to taste.

Louisiana Cooking, September/October 2013, page 73

Cheesy Beef Stuffed Zucchini Friday, Jul 20 2012 

4 medium zucchini, stem ends removed
Salt and pepper
2 Tablespoons olive oil
1 onion, finely chopped
1 pounds ground beef
4 cloves garlic, minced
3/4 cup panko
1/4 cup chopped fresh basil
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
4 tomatoes, diced
1 green pepper, diced finely

Heat oven to 425 degrees. Halve zucchini lengthwise. With a small spoon, scoop out seeds and most of the flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with olive oil. Set zucchini halves cut side down on a baking sheet and roast until slightly softened and edges are beginning to brown. Remove from oven, and place zucchini cut side up in a baking dish.

Cook ground beef and onion in a skillet over medium-high heat until cooked. Add garlic, tomatoes and green pepper until fragrant. In a medium bowl, combine panko, fresh basil and provolone.

Stuff zucchini halves with beef mixture. Sprinkle panko mixture on top. Bake zucchini until topping is golden.

Cheesy Beef Stuffed Zucchini Friday, Jul 20 2012 

4 medium zucchini, stem ends removed
Salt and pepper
2 Tablespoons olive oil
1 onion, finely chopped
1 pounds ground beef
4 cloves garlic, minced
3/4 cup panko
1/4 cup chopped fresh basil
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
4 tomatoes, diced
1 green pepper, diced finely

Heat oven to 425 degrees. Halve zucchini lengthwise. With a small spoon, scoop out seeds and most of the flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with olive oil. Set zucchini halves cut side down on a baking sheet and roast until slightly softened and edges are beginning to brown. Remove from oven, and place zucchini cut side up in a baking dish.

Cook ground beef and onion in a skillet over medium-high heat until cooked. Add garlic, tomatoes and green pepper until fragrant. In a medium bowl, combine panko, fresh basil and provolone.

Stuff zucchini halves with beef mixture. Sprinkle panko mixture on top. Bake zucchini until topping is golden.

Shrimp with Lemon Saffron Rice Tuesday, Apr 10 2012 

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon minced fresh garlic
1 pound peeled and deveined large shrimp
2 cups uncooked instant rice
1/2 cup water
1 1/2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon saffron threads, crushed
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can fat-free, lower-sodium chicken broth
1 cup frozen green peas
2 1/2 tablespoons fresh lemon juice

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and bell pepper; sauté 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Add shrimp to pan; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice.

Serves 4 (serving size 1 cup)
Calories 394; Fat 6.5g (Sat 0.9g, Mono 2.9g, Poly 1.3g); Protein 29.9g; Carb 51.8g; Fiber 3.7g; Chol 172mg; Iron 6.6mg; Sodium 517mg; Calc 97mg.

Maureen Callahan, Cooking Light, Janurary/February 2012, Page 28

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Creole Dirty Rice with Turkey Sausage & Red Beans Tuesday, Nov 22 2011 

1 cup brown rice
7 oz deli-fresh smoked lean turkey sausage
Olive oil cooking spray
1 medium yellow onion, diced
1 green bell pepper, cored, seeded and diced
3 cloves garlic, minced
8 oz dried red beans, soaked overnight in water in a covered pot
1 bay leaf
2 tomatoes, preferably Roma, cored, seeded and finely chopped
1½ tsp Cajun seasoning
Sea salt and fresh ground black pepper, to taste
4 tbsp fresh cilantro, minced

Cook brown rice according to package directions. Remove from eat and set aside.

In a medium-size pot cover saususage with about 3 inches of water. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain and let cool for 5 minutes before slicing sausage.

Heat a large pot over medium-high heat. Mist with cooking spray and add onion, green pepper and garlic. Sauté for about 5 minutes or until vegetables are cooked through. Drain soaked beans and rinse with cold water. Add beans, bay leaf and 3 cups water to pot with vegetables. Bring to a boil, then let oil for 20 minutes before reducing heat to medium-low. Cook until beans are soft, stirring occasionally and adding more water as it evaporates, about 2 hours. When beans are cooked through and water has reduced to less than 1 cup, add tomatoes and cook for at least 15 more minutes.

Remove bay leaf. Stir in Cajun seasoning, cooked rice and sausage and cook for about 10 minutes. Season with salt and black pepper and garnish with cilantro before serving.

Nutrition per 1-cup serving: Calories 292 Total Fat 2g, Sat fat O.5g, Carbs 53g, Fiber 4g, Sugar 49g, Protein 15g, Sodium 427mg, Cholesterol 7mg

Clean Eating, May/June 2010 Page 75

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West Indies Shrimp Wednesday, Jul 13 2011 

You can cook and peel the shrimp early in the day, then cover and chill. You can also make the marinade in the morning, but don’t combine the two components until about 45 minutes to one hour before you expect your guests to arrive.

12 cups water
2 pounds unpeeled medium shrimp
2 teaspoons Old Bay seasoning
1 cup chopped onion
1 cup chopped green bell pepper
2/3 cup cider vinegar
1 1/2 Tbsp vegetable oil
1 tsp salt
1/4 tsp black pepper

Bring water to a boil in a large saucepan. Add shrimp and seasoning; cook 3 minutes or until done. Drain and cool completely.

Place shrimp in a large tiptop plastic bag. Add remaining ingredients; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Remove shrimp from bag, reserving marinade. Peel shrimp; place in a large bowl. Add reserved marinades toss gently to coat.

Yield: 18 servings (serving size: about 2 shrimp).

CALORIES 57 (28%from fat); FAT 1.8g (sat 0.3g, mono O.4g, poly 0.8); PROTEIN 7.9g; CARE 2.19; FIBER O.3g; CHOL 57mg; IRON 1.1mg; SODIUM 260mg

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