Spicy Shrimp and Bok Choy Stir Fry

A couple of weeks ago I unsuccessfully attempted to follow the South Beach Diet Phase I for two weeks. I was mainly unsuccessful because the recipes that Steve and I tried for dinner were less than stellar.  And, well, lets face it, I love me some carbs. :)  However, we tried this recipe and have decided to make it a "go-to".  Enjoy!

Ingredients
1 1/2 lbs. large shrimp, peeled and deveined
4 scallions
2 minced garlic cloves (I buy the pre-minced stuff from the store and use a teaspoon.  You can never have too much garlic) :)

2 teaspoons vegetable oil
2 lbs. bok choy
2 tablespoons lower-sodium soy sauce
2 teaspoons chili-garlic sauce- aka Sriracha

Instructions


1.  Chop the bok choy crosswise.  Thinly slice the scallions and separate the white and green parts.

2.  In a large bowl, combine the shrimp, scallion whites (but keep the greens!) and garlic.

3.  In a wok or pan, heat vegetable oil on medium-high heat.  Add shrimp mixture and cook, stirring occasionally, until shrimp turn pink and are cooked through.  Transfer to a large (clean) bowl.

4.  Add bok choy, cover and cook, stirring occasionally, until slightly tender.  Drain any liquid from the skillet and add the bok choy to the bowl with the shrimp.

5.  Add soy sauce and chili-garlic sauce to the pan, stir and bring to a boil.  Add shrimp mixture and toss until coated.  You only need to cook the shrimp again until they are reheated.

6.  Stir in scallion greens and serve warm and over rice if desired (but then its not South Beach Friendly).

Attributed to: South Beach Diet iphone app (yes, really)

Roasted Brussel Sprouts with Truffle Oil

Ingredients:
1/2 pound brussel sprouts
drizzle of truffle oil
2 tablespoons olive oil
grated parmesan cheese
1/4 of a lemon









Instructions:
1.  Preheat the oven to 350.

2.  Rinse the sprouts and cut off the brown ends or leaves.  Cut the brussel sprouts into quarters, or may even sixths.

3.  Coat the sprouts in olive oil, about 2 tablespoons.

4.  Roast the brussel sprouts at 350 for 15 minutes.  Then turn the oven to broil and leave the door cracked open.  Broil for about 8 more minutes or until sprouts are turning golden brown.

5.  Remove and put in a bowl.  Squeeze lemon juice on sprouts.  Drizzle with truffle oil.  Sprinkle parmesan on top.

Inspired by: Table 6 Restaurant, Denver

Steamed Artichokes

Ingredients:


1 artichoke per person
dipping sauce (we use dijon mustard and wasabi-sesame dipping sauce)

NOTE: you need a steamer for this recipe

Instructions:


1.  Fill the bottom of the steamer 1/2-1/3 full with water.

2.  Cut the tips off of the artichokes with a pair of kitchen scissors.  To do this, you take each leaf and cut the top prickly part off by cutting horizontally.

3.  Put the artichokes in the top of the steamer.  Cook for approximately 50 minutes if you have 2 artichokes.

4.  Remove and serve with dipping sauce.  To eat, you pull a leaf out, dip the thick end in the sauce and use your teeth to pull the "meat" off the end.

Baked Eggplant

Ingredients:


1 eggplant
1 large hunk of mozzarella cheese (can be bought at the grocery store)
garlic (optional)
1 can of pasta sauce (whatever you prefer)
2 tablespoons olive oil
Crushed red pepper (optional)

Instructions:


1. Preheat oven to 350 degrees.

2.  Chop eggplant into 1/2 - 1 inch rounds.  Arrange in baking dish.

3.  Drizzle olive oil over the top of the eggplant.  If you would like, sprinkle or spread some garlic over the eggplant.  Bake until eggplant begins to brown and soften.

4.  Remove eggplant.  Slice mozzarella and lay on top of eggplant slices.  You can stack the eggplant if you want.

5.  Pour the can of pasta sauce over the eggplant and cheese until it is all covered.  Bake until cheese is melted.

6.  Remove and serve.  We like to sprinkle crushed red pepper over the top to give it a little spice.

Adapted from: Katelyn Werner

Tasty Teriyaki Chicken with Pineapples

Ingredients:

20 oz. can pineapple chunks
1/2 c. soy sauce
1/2 tsp. garlic
2 tsp. powdered ginger
2 chicken breasts

Instructions:

1. Preheat oven to 350.

2. Combine pineapple juice from the can, soy sauce, garlic, and ginger in a bowl and mix well.

3.  Place chicken in baking dish (or plastic ziplock) and pour sauce over chicken.  Marinate at least 1 hour.

4.  If not already in baking dish, but chicken in baking dish and add pineapple chunks to sauce.

5.  Bake for 30-35 minutes.  I usually serve this with Jasmine rice and the pineapples.

Attributed to: Jeanette Homsher