Recipe: Vegetarian Tostadas

Vegetarian Tostadas

1/3 cup cooked brown rice
1/3 cup canned pinto beans, black beans, or red beans, rinsed and drained
1-1/2 cups coarsely shredded mixed greens or fresh spinach
1/2 cup chopped tomato
1/8 of a medium avocado, peeled and sliced (optional)
1 tablespoon light dairy sour cream
1 tablespoon purchased salsa and sliced pitted ripe olives, halved
1 tablespoon shredded carrot
2 tablespoons chopped onion

Take a plate and add a half cup of cooked brown rice.
Add the beans then top with lettuce or other shredded mixed greens.
Alternate adding tomato, salsa, pitted ripe olives, and carrots.
Finish with onion, avocado, and sour cream.


Recipe: Angel Hair Pasta With Shrimp

Angel Hair With Shrimp
Diabetic Recipe
1/3  cup  chopped shallot
6   cloves garlic, minced
1   Tbsp. olive oil
1   cup bottled clam juice
1/4   C. dry white wine
1/2   C. chopped parsley flat leaf
1/4   C. chopped fresh basil or 1 Tbsp. crushed
1   Tablespoon freshly ground pepper
2   fresh tomatoes peeled, seeded, diced, or  1 C. chopped drained canned tomatoes
1/2   teaspoon salt (optional)
9   ounces fresh angel hair pasta or 1/2 pound capellini
1   pound medium shrimp, peeled, deveined

1.  In a large nonstick skillet sauté shallot and garlic in olive oil over low heat until shallot is wilted, about 4 minutes. Add clam juice, wine, parsley, basil, pepper, and tomatoes. Partially cover and simmer for 15 to 20 minutes.
2.  When sauce is almost done, fill a 5- to 6-quart pan with water, add salt, and bring to a boil. Add pasta and cook for 1 to 2 minutes (3 to 4 minutes for dry capellini), until just tender to bite. Drain well.
3.   While pasta is cooking, add shrimp to simmering sauce. Cook, stirring, until opaque throughout, 3 to 4 minutes.

Cut to test. Divide pasta among 6 wide, shallow bowls. Spoon shrimp mixture over pasta and serve.

Recipe: Stuffed Cherry Tomatoes

Cherry tomatoes

Stuffed Cherry Tomatoes
Makes 2 dozen
24 cherry tomatoes
3  ounces goat cheese
2  tablespoons finely chopped olives
1  tablespoon low fat milk
1/8  teaspoon freshly ground black pepper, use some for garnish
2  teaspoons finely chopped fresh oregano

1.  Slice the 1/4 top off of each tomato
2.  Scoop out the seeds of each tomato
3.  Mash the goat cheese, olives, milk, oregano, and pepper.
Scoop a teaspoon of this mixture into each tomato.
Sprinkle oregano and pepper on the top of each tomato.

Recipes: Ground Beef Tacos & Baja Style Shrimp Tacos

Let’s talk Tacos!
Supper with nana taco
Ground Beef Tacos Supreme
Makes 12 tacos
1 1/2 pounds lean ground beef
2  tablespoons chopped up onion pieces
1  tablespoon chili powder
1  teaspoon garlic powder
1/2  teaspoon salt
1/4  teaspoon ground cumin
1/4  teaspoon black pepper
3  tablespoons tomato paste
1  package hard taco shells
Take the ground meat and mix in the onions, chili powder, garlic powder, salt, ground cumin, black pepper, and tomato paste. While cooking meat chop up the meat to fit into your taco shells.
Cook ground meat until done then drain off the grease from the pan.
Separate taco shells and place them on a cookie sheet to warm.
Heat taco shells in a 350 degree F oven for 3 minutes.
Toppings : Shredded lettuce, diced tomato, grated pepper Jack cheese, and sour cream.
Tip: Choose your toppings to your personal tastes.
Nutrition facts:
per taco, 147 calories, 5 grams fat, 14 grams protein, 11 grams carbs, 1 gram fiber.

Baja Style Shrimp Tacos
Makes 10 servings
Marinade and Dressing
1/3   cup cilantro leaves, finely chopped
1/4  cup fresh lime juice
1/4  cup olive oil
1  tablespoon honey
1/2  teaspoon chili powder
1/4  teaspoon ground cumin
1/2  teaspoon salt
1/4  teaspoon ground crumbs
1/4  teaspoon black pepper
In a small bowl, whisk together cilantro, lime juice, oil, honey,
chili powder, salt, cumin, and pepper.
1  pound cleaned medium shrimp 35-40 count
4  cups finely shredded cole slaw red or green
1  package flower tortillas 8 per package
1  cup prepared guacamole
Heat broiler to high.
In medium size bowl, combine 1/4 cup of the marinade and shrimp.
In second medium size bowl, combine the rest of the marinade and the cole slaw.
Let both marinade for 10 minutes.
Transfer shrimp to a broiler pan.  Broil 2 to 3 inches from the heat, for 6 to 7 minutes, turning once.
Spread a tortilla with 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup cole slaw.
Repeat with all ingredients.
Nutrition information
per taco 285 calories, 15 grams fat. 4 grams sat. fat, 7 grams protein, 34 grams carb. 10 mg cholesterol.