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Weekend Recipe #2-Chipotle Lime Bacon-Wrapped Shrimp

Ingredients

  • 12 large, raw, peeled and deveined shrimp
  • 2 Tbsp olive oil
  • Zest from 1 lime
  • Juice from one lime (about 2 Tbsp)
  • 1/4 teaspoon chipotle powder (or more to taste)
  • 6 strips thin bacon, cut in half (12 pieces)
  • Skewers (for grilling) or toothpicks (for oven)

Method

1 Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

2 Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

3 Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

4 Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp. If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

bacon-wrapped-shrimp-4.jpg

5 Grill uncovered for 5 to 7 minutes on each side, or bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

Makes 12 pieces.

Courtesy of SimplyRecipes.com

http://simplyrecipes.com/recipes/chipotle_lime_bacon-wrapped_shrimp/

Chicken & Asparagus Omelet

chx and asp omletINGREDIENTS:

1 Whole Egg

2 Egg Whites

1 oz Cooked Chicken Breast

½ oz Mozzarella Cheese (optional)

1 Medium Tomato (optional)

1 Fresh Green Onion (optional)

1 Navel Orange

5 Medium Fresh Strawberries

Fresh or Dried Herbs (to taste)

Sea Salt & Fresh Ground Pepper (to taste)

DIRECTIONS:

1. Cook chicken breast as desired (grill, bake, poach) then shred or chop

2. Cut & gently cook fresh asparagus (blanch or microwave) TIP! Blanch: Cook in boiling water until medium & still bright green (5 min) : Remove from boiling water directly into bowl of ice water  : This will stop the cooking to maintain crispness & vitamins

3. Whip together egg & egg whites, season with herbs, S & P

4. Pour into preheated sauté pan & allow to “set” about 2 minutes

5. Add cooked chicken & asparagus

6. Fold over ½ omelet on itself & finish cooking

7. Garnish with fresh green onions, tomato & mozzarella cheese

8. Serve with fresh strawberries & navel orange

Ground Beef & Lettuce Wrap

beef letuce wraps

Courtesy of the Body Balance Diet.

INGREDIENTS:

3 oz Lean Ground Beef

Butter or Romaine Lettuce Leaves

Yellow or Sweet Onion

Fresh or Dried Herbs (to taste) Sea Salt & Fresh Ground Pepper (to taste)

DIRECTIONS:

1. Fry ground beef with herbs, S & P / drain, then set aside

2. Shred or chop onion & fry in same pan

3. Arrange lettuce leaves, divide meat, onions & fresh herbs

Grilled Shrimp Ceviche

grilled shrimp ceviche

Courtesy of the Body Balance Diet.

INGREDIENTS:

4 oz Grilled Shrimp (Steamed optional)

½ Sweet Onion

1 Tomato

½ Cucumber

1 Avocado

1 Jalapeno

Fresh Cilantro

Fresh Lime

Sea Salt & Fresh Ground Pepper (to taste)

DIRECTIONS:

1. Cook shrimp as desired

2. Chop onion, tomato, cucumber, avocado & jalapeno

3. Combine ingredients in bowl with chopped cilantro, lime juice, S & P

Mince Kebabs with Satay Sauce

Ingredients:
500g mince meat, beef or lamb
1 white onion, grated
2 garlic cloves, finely grated
½ tsp ground ginger
1tsp chilli flakes
1tbs olive oil
2tsp curry powder
½ tsp turmeric

Satay Sauce:
1 small white onion, grated
2 garlic cloves, grated
1tbs oil
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
Chilli flakes

Prep:

Pre-heat a grill to medium heat.

Place all kebab ingredients into a medium size mixing bowl, combine well.

Roll mixture into small sausage shapes, thread onto a skewers and place on grill for 5-6 minutes or until cooked through.

To make the almond sauce, place the oil, onion and garlic into a pan and fry on low heat for 5 minutes or until slightly browned.

Add almond butter, coconut cream and soy sauce, stir consistently until thickened. Remove from heat and stir in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil.

To serve, place kebabs on some salad leaves and spoon satay sauce over the top.

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