"Fried" Tomatoes with Shrimp and Corn Salad

I recently had this at a seaside restaurant.  It was so delicious I knew I was going to try and recreate it.  It's a great summer recipe for when the tomatoes and the sweet corn are at their peak of flavor.  And I knew that I was going to find a way to reduce the calories!  This is my version, and my husband said it's a keeper!  To make this dish you will need:
2 medium tomatoes, sliced
1/2 cup egg beaters
1 cup whole wheat bread crumbs
1/4 cup corn meal
Pam
2 ears of corn, husked
1 pound of peeled and deveined shrimp
Old Bay seasoning
1 cup low fat Greek yogurt
1 teaspoon lime juice
2 teaspoon Sriracha
1 Tablespoon finely chopped parsley

1.)  Earlier in the day, on a paper plate mix together the bread crumbs and the corn meal.  Dip the tomatoes in the egg beaters and then press them into the crumb mixture.  Put on a plate and refrigerate for a few hours.  (This helps the crumbs to adhere to the tomato better.)
2.)  Also earlier in the day, wrap the ears of corn in saran wrap and microwave for 2 to 3 minutes.
Let them cool down, and then remove the kernels from the cob. 
3.)  Heat oven to 375 degrees.  Put the tomatoes on a foil-lined cookie sheet that's been sprayed with Pam.  Spray the top with Pam and bake them for 20-25 minutes until golden brown.
4.)  Heat the grill to medium, spray the shrimp with Pam and sprinkle with Old Bay.  Cook on the grill until the shrimp are translucent.  Cooking time depends on the size of your shrimp.  When finished remove them from the grill.
5.)  In a bowl mix the yogurt, lime juice, Sriracha and the parsley.  Mix in the corn and the shrimp.
6.)  To serve, place tomato slice on the plate and top with the shrimp and corn salad.

Zucchini Tots

Got lots of zucchini growing in your garden?  On a diet and missing potatoes?  Here is a delicious alternative that is a carb fake out!  They are healthy, tasty, low calorie, low carb goodness in two bites!  To make this recipe you will need:
Cooking Spray
1 cup packed grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat cheddar cheese
1/4 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste


1.)  Preheat the oven to 400 degrees.  Spray a foil-lined cookie sheet with cooking spray.
2.)  Grate the zucchini into a clean dish towel until you have 1 packed cup.  Wring all of the excess water out of the zucchini. There will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
3.)  Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden brown.

Grilled Panzanella Salad

Here's another great recipe for using up those garden zucchinis and squashes. I love a dish that can come out of the garden. This is a remake of the traditional Panzanella.  This is so delicious and filling.  It's also a great diet salad.  I made this for a second time last night.  My husband has requested it again!  To make this dish you will need:
1 medium zucchini squash, cut in half lengthwise
1 yellow squash, cut in half lengthwise
1 red pepper, cut in half lengthwise
1 red onion, cut in slices (leave the skin on)
1 sub roll cut in half (I only had little dinner rolls)
1 pint cherry tomatoes
Pam
Salt & Pepper
Garlic powder
4 tablespoons of Paul Newman Lite Balsamic Dressing
Lots of herbs, chopped finely (I used Basil, Parsley & rosemary)

1.)  Preheat your grill to medium high.  Place the squashes on a microwave safe plate.  Microwave for about 5 minutes or until the vegetables are semi soft.  Spray with Pam and sprinkle with salt & pepper.  Repeat this with the red pepper and the onion slices. Spray the bread and sprinkle a little garlic powder on them.
2.)  Put all the vegetables and the bread on the grill.  Look at my picture to get an idea of placement of the vegetables.  Close lid and cook for 4 minutes.  Check the vegetables.  When they have nice grill marks, flip them over and cook for another 4 minutes with the lid down.
3.)  Remove the vegetables from the grill.  Using tongs, hold the vegetables to cut them into bite size pieces.  Place them in a bowl.  Add the dressing and the herbs, toss to coat and enjoy.

*I used the Paul Newman dressing for calorie control.

Grilled Curry Turkey Cutlets

A nice switch from grilled chicken. This is a great, quick, tasty summertime BBQ meal.  It's a staple in our family!  To make this dish you will need:
1 can (about 14 ounces) light coconut milk
3 tablespoons curry powder
3 tablespoons lime juice
2 tablespoons honey
2 green onions, chopped
handful cilantro leaves
4 boneless turkey cutlets

 

1.)  Combine the coconut milk, curry powder, lime juice, honey, green onions, and cilantro. Rinse chicken and pat dry. Place in a large plastic/glass container or sealable food storage bag and pour the marinade over the turkey cutlets. Seal or cover and refrigerate for 2 to 4 hours.

2.)  Oil the grill and sear turkey cutlets over direct heat on both sides. Put over indirect low heat, close the lid, and grill until the turkey is cooked through, about 165° on an instant read thermometer stuck in the turkey cutlet.

Cheesy Cauliflower "Grits" and Shrimp

This recipe is so delicious!  I could eat it once a week!  It's extremely low cal and very low in carbs!
To make this dish you will need:
1 pound shrimp, peeled and deveined
1/2 cup low sodium teriyaki sauce
1 head of cauliflower
2 tablespoon mixed herbs (I used basil, parsley & oregano)
1/3 cup Weight Watchers Mexican blend cheese
Dashes of hot sauce
salt and pepper to taste
1 red pepper, diced
bunch of chopped scallions
1 tomato, diced
1.)  In a baggie, combine the shrimp and the teriyaki sauce.  Allow to marinate for a few hours.
2.)  Cut the leaves off the cauliflower.  Either steam the cauliflower until soft or cook in your microwave until tender.
3.)  Put the cauliflower through your food processor to puree.  Add the herbs, cheese, hot sauce, salt and pepper.  Set aside.
4.)  In a microwave safe dish put the red pepper, the scallions and the tomato.  Microwave for 2-3 minutes or until soft.
5.)  On a grill over medium heat, grill the shrimp until done for approximately 5 minutes.
6.)  Put a mound of the cauliflower on the plate.  Top with the grilled shrimp in the center.  Sprinkle with the peppers, scallions and tomato.  Enjoy!