January 4, 2012: Shrimp, Potato and Pea Salad Recipe

I know I’ve talked about the need to lose weight on and off over the past year but now it’s time to get serious about it. I attended a Weight Watchers meeting last night as the guest of my friend Kathy. I was NOT impressed by the organization – I wasn’t allowed to use the scale (really? I snuck up there anyway) and at the end of the regular part of the meeting I wanted more information but was told by the gals manning the tables in back that they were “closed”. They gave me a flyer advertising a special deal and sent me on my way. This was not the way to get me to sign up and spend my money with Weight Watchers!

So…when I got on the scale I wasn’t too surprised to see that my weight was even worse than I’d thought. So my goal is to lose 36 pounds over the upcoming year. I did some sleuthing online and found out that to lose one pound with light activity (I walk about 3 – 4 miles in the park as often as possible but I guess walking isn’t considered even moderate exercise) I can only take in 1,214 calories per day. Okay, that’s difficult but not impossible. My usual breakfast of yogurt, string cheese and a few crackers along with two cups of coffee and creamer came out to 433 calories. That leaves me roughly 800 calories for the rest of the day. I’m doing my best to stick to that.

Here’s a recipe my Aunt Jean wrote out for me some years ago. She found it in a book from the library but I have no idea which one so I can’t give credit where it’s due. Anyway, by changing the regular mayonnaise to low fat or non fat or even substituting Greek yogurt, this recipe is very healthy and a great lunch or brunch dish.

Shrimp, Potato and Pea Salad

1 ½ lbs. cooked shrimp

5 medium-sized red potatoes, cooked, cooled and diced

1 10-ounce package frozen peas, cooked and cooled

3 medium dill pickles, chopped

4 green onions, chopped

Dressing:

1 cup mayonnaise (low fat or non fat or substitute Greek yogurt)

3 T. freshly squeezed lemon juice

1 T. minced fresh dill weed

¼ t. black pepper

In a large bowl, combine shrimp, potatoes, peas, pickles and onions. Cover and refrigerate.

In a small bowl mix dressing ingredients. Add to salad and mix thoroughly. Refrigerate a couple hours or overnight to allow flavors to blend.

Serving suggestions: serve with fresh sliced tomatoes and cucumber sticks along with a bread thin spritzed with spray margarine and garlic powder. Or serve with bran muffin and fresh fruit.

September 12, 2011: Macaroni and Cheese Deluxe Recipe

Macaroni and cheese seems to be a universal favorite comfort food. It certainly is for my family, who could eat it every single week. They’re completely devoted to their box of Kraft mac and cheese but every now and then I’ve convinced them to eat outside the box. This is a recipe I found in a magazine some years ago or… okay, well it’s mostly that recipe but not quite. Here’s how I make a “kicked up” version of macaroni and cheese that functions as a hearty main dish.

Macaroni and Cheese Deluxe

1 lb. penne pasta

10 slices thick bacon, cut into small pieces

½ cup diced onion

8 ounces mushrooms, thinly sliced

1 roma tomato, diced

¾ cup frozen peas

1 jar prepared Alfredo sauce

2 T. ranch dressing

1 ½ cups shredded Colby Jack or Pepper Jack cheese

Cook pasta according to directions on package. Drain.

In a skillet, cook the bacon pieces over medium heat until cooked through and crispy. Add the onion and mushrooms and cook a few minutes more, until vegetables soften.

In the pot you used to cook the penne pasta or a large bowl, combine all ingredients. Pour into a greased casserole; cover. Bake at 350 degrees for 40 minutes or until hot and bubbly.

Serves 6

August 30, 2011: Cheesy Peas and Mushrooms

As the days get a bit shorter and the morning temps a bit lower, I naturally gravitate toward more comfort foods. This recipe is for a side dish that is an ideal pairing with a simple protein since it’s so rich (I served it with a white meat turkey loaf and potatoes). It may be a good way to get your kids to eat their peas!

Cheesy Peas and Mushrooms

1 t. olive oil

1 t. butter

4 ounces mushrooms, thickly sliced

1 shallot, minced

1 cup frozen peas

1/3 cup cubed Velveeta cheese

Freshly ground black pepper, to taste

Heat the oil and butter in a saucepan over medium heat. Add the sliced mushrooms and shallot. Saute for about 5 minutes, until the vegetables are soft. Add the frozen peas and cover with a lid; cook for about 5 minutes more, until peas are heated through. Reduce heat to low and add cubes of Velveeta; sprinkle with black pepper. Cook a couple minutes more, just until cheese is melted. Stir and serve.

Serves 3