Healthy Recipe of the Month
Simple Summer Dinners: Quick and easy suppers
Summer brings a wealth of fresh produce and the opportunity to fire up the grill. You can make these seasonal meals easily and quickly, giving you plenty of time to enjoy sun and fun! For more healthy and simple summer recipes visit the entire collection from Health.
Grilled Shrimp "Souvlaki"
This Greek dish combines seafood, veggies, and plenty of herbs for a delicious, fiber-packed Mediterranean meal.
Yield: 4 servings (serving size: 1 wrap)
1 pound large shrimp, peeled and deveined
1. Preheat grill.
2. Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.
3. Stir together 1/4 cup yogurt, half of garlic, 2 tablespoons lemon juice, and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.
4. Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill, and remaining garlic in a small serving bowl for raita sauce. Season with pepper, to taste.
5. Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl. Grill shrimp with tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened, and onion is golden brown and tender. Transfer to a plate; cover and keep warm.
6. Grill flatbread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions, tomatoes, and romaine, if desired. Serve with raita sauce.
Total Per Serving: Calories - 353, Carbs - 48 g, Fat - 6 g, Protein - 31 g, Fiber - 8 g.
Jamie Oliver’s Summertime Tagliarini
The blend of pine nuts, lemons, and cheese creates the perfect savory sauce in this divine pasta. You’ll get nutty and tangy flavors in each bite, plus plenty of calcium. Try adding roasted zucchini for a boost of veggies.
Yield: 10 servings (serving size: 1 cup)
3 ounces pine nuts, divided
1. Smash half the pine nuts into a paste, then put them into a big heatproof bowl with remaining whole ine nuts, lemon zest and juice, chopped parsley, and olive oil. Stir, then add the Parmesan and pecorino.
Tip: The sauce should be reasonably thick—think of it as a dressing. Taste it, so you can balance the flavors and make sure it's quite zingy; as the sauce heats and cheese melts, the lemony flavor will calm down.
2. Put a large pot of salted water on to boil. Sit sauce bowl on top while water heats up—this will take the chill out. When water starts to boil, remove bowl and add pasta to pot. Cook pasta according to package instructions; drain, reserving a little cooking water. Toss pasta with sauce and reserved cooking water (try 1/2 cup) to loosen it. The heat from the pasta will melt the cheese, allowing the lovely sauce to coat it.
Tip: If you find the sauce too thick, add a little more water; it should be incredibly silky, fresh, and fragrant. Have one last taste to balance the flavors. Add some Parmesan and a sprinkle of parsley; enjoy immediately.
Total Per Serving: Calories - 444, Carbs - 41 g, Fat - 25 g, Protein - 14 g, Fiber - 3 g, Cholesterol - 14 mg.
Source: Jamie Oliver.com Recipes