Good morning, Wednesday! I couldn’t be happier to have you here! 😀
Monday and Tuesday were busy, stressful work days…but followed up by delicious dinner delights! As I chatted with my mom on my way home from work on Monday, I distinctly remember her saying, “Take it easy tonight, Sugar…get you guys some Subways and relax.”
Oops. Sorry mom! 😉
Shrimp Scampi adapted from She Cooks and Bakes
2 1 ½ lbs pounds (12 to 15 per pound) shrimp in the shell
3 2 tablespoons olive oil
2 tablespoons dry white wine (I used white balsamic vinegar)
Kosher salt (approx. ½ tsp)
Fresh ground black pepper
5 Tbsp 12 tablespoons (1 1/2 sticks) unsalted butter 50/50 Smart Balance Butter Blend
4 teaspoons minced garlic
1/4 cup minced shallots (I omitted this because I didn’t have any that day)
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko bread crumbs
Lemon wedges, for serving
Preheat the oven to 425º F.
Peel shrimp leaving the tails on, and devein the shrimp.
Place the shrimp in a mixing bowl and toss with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes. Serve with lemon wedges. Serves 4.
Nutrition Information (per serving): 427 calories; 24 g. fat; 297 mg. cholesterol; 768 mg. sodium; 12 g. carbohydrate; 0 g. fiber; 37 g. protein
Result: Mr. Prevention LOVED it! He’s a sucker for all things shrimp & buttery, so this was certainly right up his alley. I was puzzled over the nutrition facts as there was lots of butter left in the bottom…and I do mean lots. So the nutrition facts aren’t as bad as they look, but I have no way of knowing exactly…so they’re correct if you get out every last drip of butter 😉 …which you shouldn’t, Smart Balance blend or not! 😀
Cauliflower Mac and Cheese slightly adapted from Waisting Duxie
12 oz whole wheat macaroni
1 head of cauliflower, coarsely chopped
3/4 (whole wheat) breadcrumbs (I used panko)
1/2 cup parsley, chopped
1 Tbsp olive oil
1 tsp salt
3/4 tsp pepper
1 1/2 cups 8 ounces shredded low fat sharp cheddar (I used 1.5% Cabot)
1/2 cup non-fat milk
1 medium onion, finely diced
1 1/2 cups reduced fat sour cream
1 Tbsp tsp mustard powder
Preheat the oven to 400º F. Coat a 9 by 13-inch baking pan with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Steam cauliflower on top or add to the pasta for the last 3 minutes. Drain and transfer to a large bowl.
In a skillet heat the olive oil, add the bread crumbs, 1/4 tsp salt, and pepper stir to coat all the crumbs with the oil (this will give a super crisp top) add the parsley, stir to mix well.
Return the pasta pot to medium heat and coat with cooking spray. Add the onion, 3/4 tsp salt, and 1/2 tsp pepper and cook, stirring occasionally until soft about 5 minutes. Add the milk, sour cream, cheese, mustard power, and cayenne (if using) to the pot and stir until the cheese melts. Mix in the pasta and cauliflower. Transfer to the prepared baking dish
Sprinkle the crumbs over the top of the macaroni and cheese. Bake for 15 minutes. Then broil for 3 minutes so the top is crisp and nicely browned. Let stand and cool for 5 minutes before serving. Yield: 8 large servings.
Nutrition Information (per serving): 320 calories; 10.1 g. fat; 18 mg. cholesterol; 521 mg. sodium; 47 g. carbohydrate; 6.4 g. fiber; 16.6 g. protein (54% carbohydrate; 19% protein; 26% fat — the recipe stats basically represent a well-balanced caloric intake).
Result: I really enjoyed this recipe! And the portion really is HUGE! I knocked the mustard down a bit, I think it fired back a bit taste-wise, but that’s the only thing! Mr. Prevention is a harder nut to crack, but he even appreciated the nutrition stats! Definitely looking forward to leftovers for lunch today!
Served with a salad:
Health Update: My insulin levels and HbA1c (average blood sugar) checked out (phew!). But there’s still some unanswered questions (like, why do I have diabetic-high blood sugars after running?). The “diagnosis” of PCOS has not been negated just yet (:( ). Just keeping you all posted! Thank you again for all of your support through this roller coaster. Your warmth has been so much appreciated and I could’ve never expected such caring, amazing readers. <3
So, have you jumped on the coconut oil and water train? What’s all the fuss about? Check in tomorrow to find out!
Question: Is cooking a core or a pleasure to you?
Random Question: What was your favorite subject in high school?
I loved math…hated science. But ended up in a science-based career!
P.S. Lily says “THANK YOU, EVERYONE!” for all the birthday wishes and compliments on her cuteness (she has a bigger head now!)!! She enjoyed her bone cake thoroughly! 😉
Happy Hump Day!