Re-posted in honor of National Donut Day.
Sift powdered sugar & cocoa over donuts
Corn on the Cob? I’m all ears! | HASTY TASTY MEALS KITCHEN
It’s that time of year again when we can get fresh corn. Revisit this post on the easiest way to prepare it:
Perfectly cooked corn emerges clean of all silk and husks!
via Corn on the Cob? I’m all ears! | HASTY TASTY MEALS KITCHEN
Filed under corn on the cob, Healthful Eating
Cinco de Mayo
Thanks to Olé, we can enjoy healthier Mexican fare as we celebrate today. Here is a hasty tasty chicken fajita recipe:
RECIPE
Chicken Fajitas
Serves 2
Ingredients:
- 2 OLE brand High Fiber Low Carb tortillas
- 8 oz. chicken breasts, cubed or shredded
- 1 Tbsp. Chili or Fajita seasoning blend
- 1 Tbsp. peanut or canola oil
- 1 cup julienne-cut bell peppers (I mix green, red, and yellow)
- 1 cup sliced onions
- 2-3 Tbsp. prepared salsa
- 1 spring cilantro (optional)
Directions:
- Slowly simmer chicken with the seasoning blend in a dry, covered pan.
- Prepare peppers and onions.
- After chicken is fully cooked, remove from the skillet. Add oil and return skillet to medium heat.
- Saute onions over medium heat for 5 minutes. Add peppers and stir-fry together until peppers are firm-tender. Remove skillet from heat.
- Warm tortillas for 10 seconds in microwave oven. Add salsa to the center of each.
- Divide the chicken between the two tortillas. Cover each with half the peppers/onions.
- Serve with chopped fresh cilantro if desired. Fold, eat, and enjoy!
Filed under chicken, Cilantro, Healthful Eating, Mexican, whole wheat
National Shrimp Scampi Day
I love shrimp scampi. In honor of today’s celebration, I’m re-posting my version, which I call shrimp campy because I serve it over zucchini “pasta.” 🙂 You’ll need a spiral vegetable slicer for this one.
RECIPE
Hasty Tasty Shrimp “Campy”
Serves 2
Ingredients:
- 2 medium zucchini, spiral-cut into noodles
- 3 cloves garlic, minced or grated
- 10 oz. frozen cooked salad shrimp (no need to thaw)
- 1/4 cup extra virgin olive oil
- 1/4 cup shredded Parmesan cheese
- salt & pepper
Directions:
- Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
- Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender.
- Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
- Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
- Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.
So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.
Filed under Healthful Eating, scampi, Shrimp, Vegetables, Zucchini
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