Spicy Shrimp Rolls Shrimp cooked in oil and ginger, topped with spicy mayo and lettuce on a roll
Ingredients:
-2 teaspoons sesame oil
-1 tablespoon minced fresh ginger
-12 ounces shrimp, peeled and deveined
-1/2 teaspoon kosher salt, divided
-4 wheat hot dog buns
-2 tablespoons minced celery
-3 tablespoons mayo
-1 tablespoon 2% Greek yogurt
-2 teaspoons minced shallots
-1 teaspoon lemon juice
-1/8 teaspoon cayenne
-4 large lettuce leaves
Directions:
-Preheat boiler.
-Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done, and keep warm.
-Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds to 1 minute or until toasted. Combine celery, mayo, yogurt, shallots, lemon juice and cayenne in a medium bowl; add remaining salt and pepper. Place 1 lettuce leaf on each bun, then top with 1 tablespoon mayo mixture and 1/4 of the shrimp. Cover with top halves of buns.
Cheers! Since this is spicy, try something sweeter, like a fruity sauvignon blanc.
Nutrition info: 325 calories per serving
Source: What I could never do without, Cooking Light
Notes: If you're skeptical about using fresh ginger, this may be the recipe to try. It gives the shrimp an added kick and so much flavor. Depending on how much you like spice, you could add more or less of the cayenne. (More is better, in my opinion, but I like spice.) The original recipe called for "shrimp sliders" on small buns, so that could be fun to try too. I just like making it a roll, New England style. Also, I'd recommend serving with kale chips.
Spicy Peanut Chicken Noodle Soup A spicy and creamy alternative to your average chicken noodle soup
Ingredients:
-7 ounces uncooked fresh udon noodles
-1/3 cup low sodium chicken stock
-2 tablespoons reduced fat creamy peanut butter
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-7 ounces (approximately half a can) of light coconut milk
-1 1/2 cups skinless, boneless pre-cooked shredded chicken breast
-1 1/2 cups thinly sliced napa cabbage
-1/8 cup chopped cilantro
-1 small thinly sliced Serrano chile
-1 tablespoon Sriracha sauce
Directions:
-Cook noodles according to package directions. Drain in a colander over a bowl, reserving two cups of cooking liquid.
-Heat chicken stock and the next four ingredients in a pot or Dutch oven over medium-low heat.
-Add cooking liquid and chicken to milk mixture; cook at least three minutes, or until chicken is heated.
-Add noodles and cabbage; cook two minutes or until cabbage wilts. Sprinkle with Serrano and cilantro. Yields 3 servings.
Cheers! Try something light and frothy to balance the spicy creaminess of the soup. How 'bout a crisp white wine blend?
Nutrition info: 300 calories per serving.
Source: Cooking Light.
Notes: Some might find the Serrano a little spicy, so you could try a more mild jalapeno or just leave it out altogether if you're not a fan of mouth flames. (I am.) I like to make something bready to go with soup, like herby popovers, which go well with this. I also find that it's easier to get a rotisserie chicken breast and tear up the meat so that you don't have to worry about cooking the chicken. Then you can save half the meat for something else.
Spicy Pork Lettuce Wraps A delicious combo of ground pork and veggies in a lean wrap
Ingredients:
-12 ounces lean ground pork
-6 garlic cloves, minced
-1 tablespoon minced fresh ginger
-1 1/2 cups cucumber, seeded
-1 cup diced red bell pepper
-1/3 cup diced carrot
-1/4 cup salted, dry-roasted peanuts, chopped
-1/2 jalapeno pepper, thinly sliced
-3 tablespoons fresh lime juice
-1 tablespoon fish sauce
-1 teaspoon sugar
-16 Boston lettuce leaves
Directions:
-Combine pork, garlic and ginger in a bowl. Mix gently with your hands until combined. Let stand at room temperature for 15 minutes.
-Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan. Saute 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through jalapeno) and stir to combine.
-Combine lime juice, fish sauce and sugar in a small bowl and whisk until mixed. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf. Yields 6 servings.
Cheers! How about a vodka cranberry? The meal is so low-calorie... go crazy.
Nutrition Info: 231 calories per serving.
Source: Cooking Light.
Notes: The original recipe calls for cilantro. Use your own judgment. Also, I served this meal with kale chips, to add a little crunch and extra greenery. Highly recommended.
-2 teaspoons sesame oil
