Mmmmm, new recipes!

Yesterday I decided to get a little creative in the kitchen. It's been a while since I tried something new and since I haven't really been cooking much lately, I was getting the itch.

I made three new dishes...

TOMATO CAPRESE

~♥~ 2 tablespoons Olive Oil
~♥~ 2 tablespoons Balsamic Vinegar
~♥~ 3 cloves fresh garlic, minced
~♥~ ¼ cup fresh basil, coarsely chopped
~♥~ Sea salt & pepper, to taste
~♥~ 1 c. Mozzarella pearls (or cubed small)
~♥~ 1 tablespoon red onion, finely diced
~♥~ 6 On-the-vine tomatoes, cut into large cubes

1. In a small bowl, mix olive oil, balsamic vinegar, garlic, basil, sea salt & pepper. Whisk lightly.
2. Add mozzarella and onion. Stir and let sit approx. 30 min.
3. Add tomatoes 5-10 minutes before serving and stir.

Serves 6
Nutrition: 130 cal, 10 g fat, 1.5 g fibre – 3 points per serving

My father-in-law said this was the best salad he's ever had.

SPANISH STYLE GARLIC SHRIMP



Note: This dish was originally an appetizer, but we had it as part of our meal.

~♥~ 2 teaspoon olive oil
~♥~ 1 jalapeno pepper, finely diced
~♥~ 3 cloves garlic, minced
~♥~ 1 teaspoon ground cumin
~♥~ ½ teaspoon cayenne pepper
~♥~ ¼ teaspoon crushed red pepper flakes
~♥~ salt
~♥~ 1 pkg (approx 650g) uncooked medium shrimp, peeled & deveined
~♥~ ¼ c. cilantro, chopped
~♥~ 1 tablespoon lime juice

1. In a large skillet, heat olive oil and cook jalapeno pepper & garlic.
2. Add shrimp, cumin, cayenne pepper, crushed red pepper flakes and salt.
Cook over medium-low heat, stirring occasionally, until shrimp just turns pink.
3. Add cilantro & lime juice, stir and heat for about 30 seconds. Serve immediately.

Serves 4-6

Nutrition (for 4 servings): 195 cal, 5 g fat, 0 g fibre – 3 points per serving
Nutrition (for 6 servings): 130 cal, 3 g fat, 0 g fibre – 4 points per serving


SPICY RICE & RED BEANS

~♥~ 1 ½ cups water **See note
~♥~ ¾ cup long grain & wild rice**See note
~♥~ ½ large red onion, diced
~♥~ 3 cloves garlic, minced
~♥~ 1 tablespoon ketchup
~♥~ 1 teaspoon cumin
~♥~ ½ teaspoon cayenne pepper
~♥~ ¼ teaspoon crushed red pepper flakes
~♥~ 1 can dark red kidney beans, drained & rinsed

1. In a medium pot add all ingredients, except beans. Stir.
2. Bring to boil, stir, cover and reduce heat to simmer for approx. 10 min (**See note) until rice and onion are cooked through.
3. Add kidney beans, stir and let sit in covered pot approx. 5 min to heat through.

NOTE: Depending on the rice used, consult packaging for cooking instructions – vary rice & water quantity and cooking time as required.

Serves 4-6
Nutrition (for 4 servings): 275 cal, 1 g fat, 11 g fibre – 4 points per serving
Nutrition (for 6 servings): 185 cal, .75 g fat, 7 g fibre – 2 points per serving

This rice was SOOOO good. Today I added 2 oz. diced chicken breast and have it packed up for my lunch, mmm, can't wait!

My husband asked me last night if I made sure to write down everything exactly as I made it because it was one of the best meals he's ever had!