Thursday, June 9, 2011

Italian BBQ Shrimp!

All I have to say about this recipe is WOW! It was amazing! My only suggestion is to make sure you tell whoever you are serving the dish to that the peelings are still on the shrimp (My husband learned that the hard way). I am going to put the leftovers on a spinach salad.

Italian BBQ Shrimp

1/4 cup olive oil
1/2 cup fat-free Italian Dressing
6 cloves garlic, minced
1 teaspoon hot sauce
1/4 cup Worcestershire sauce
8 bay leaves
2 teaspoons paprika
1 teaspoon dried oregano leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1 teaspoon pepper
1 teaspoon salt, optional ( I didn't use this)
2 pounds unpeeled headless large shrimp
2 ounces dry white wine

In a large, heavy non-stick skillet, combine the oil, Italina dressing, garlic, hot sauce, Worcestershire sauce, bay leaves, paprika, oregano, rosemary, thyme, pepper, and salt. Cook over medium heat until the sauce begins to boil. Add the shrimp. Cook approximately 10 minutes. Add the wine, and cook another 5 to 7 minutes, or until the shrimp are done. Serve the shrimp with the sauce.

* If you are eating this dish with someone who isn't on a diet I would get some french bread. The sauce would be wonderful on bread!

Wednesday, June 8, 2011

Teriyaki Chicken and Vegetable Kabobs

Hey everyone! Well it has been a REALLY long time since I posted anything on here. As some of you know I've recently started working out with Tom Campbell at Snap Fitness. In addition to him I'm working on eating better. I decided that I would start posting some of my recipies to inspire the other people I work out with and other friends to eat healthy. Now, sometimes I'll post a specific recipie, but sometimes I'll also just post the ingredients and tell you what I did. I don't always measure really specifically when I'm cooking or "doctoring" a recipie. I hope this gives some of you inspiration to cook more healthy!

Tonight I made Teriyaki Chicken Kabobs.

Teriyaki Chicken Kabobs
Chicken Tenderloins (Or you can cut chicken breasts, but the tenderloins were on sale when I was the the store)
Fresh Pineapple
Lowry's Teriyaki Marinade
Pineapple Juice
Italian Salad Dressing
Cut the chicken tenderloins, pineapple, zuchinni, and onion into medium sized chunks. Then, put all of the ingredients EXCEPT the pineapple into a bag. Pour in enough Teriyaki Marinade to lightly coat the items in the bag. Then, add a few squirts of italian salad dressing. Squeeze the bag and make sure everything is mixed up and covered. Put the bag into the refridgerator for at least an hour. Then, I put them on skewers. I put all of the Zuchini on one kabob, all of the chicken on another, onion on another, and pineapple on another. This helps you cook each food item perfectly since all of the different foods cook at different rates.

I thought that this was a wonderful dinner. My husband also was pretty impressed with it. I served the kabobs with some plain rice. I weighed my chicken to make sure that I had 4 oz. I also had 1/2 cup of rice. I was so full that I couldn't even eat all of the food that I measure and had put on my plate. I put foil over it and am saving it for a snack later!

Check back tomorrow night for BBQ shrimp! :)