Shrimp & Grits

  This recipe is inspired by a lighter version of the traditional shrimp and grits that I had in Charleston, South Carolina this summer. Shrimp and grits is usually served with kielbasa sausage and enough butter and cream to make you smack your mama, but I've substituted with skim milk and part-skim mozzarella cheese, reduced the amount of butter, and added some vegetables while keeping all the delicious flavor. 

 

Grits

Ingredients: 

Quick grits, 4 servings prepared as directed with salt

1 Tbsp. butter

1/2 cup skim milk

1 cup part-skim mozzarella cheese, shredded

1/2 tsp. black pepper

1/2 tsp. salt

1 green onion, chopped, to garnish

Directions: 

Prepare grits according to instructions on container. 

Over medium-low heat, add butter and stir until melted. 

Add milk and cheese, and stir until cheese is melted and well blended. 

Add pepper and salt and stir. 

Serve grits and garnish with chopped green onion. 

Shrimp

Ingredients: 

1 Tbsp. butter

1/4 tsp. garlic powder

1 chopped tomato

3/4 pound large 26/30 count shrimp, peeled, ready to serve

1/4 tsp. salt

The tomato in this recipe will cook down quite a bit, but it adds to the flavor and color of the dish and helps the shrimp to cook. I used a yellow tomato because that's what I had on hand, but red will work just fine. 

Directions: 

Over medium heat, melt butter in a skillet. Add garlic powder and immediately add shrimp. Stir well. Add chopped tomato and continue to stir often for about 10 minutes. Add salt, stir, and serve.

Corn

Ingredients: 

1 can low-salt whole kernel corn

1 Tbsp. tub margarine

Directions: 

(This one is easy.) 

Cook corn and margarine in a saucepan over medium heat until margarine melts. Stir often. It should only take a few minutes for the corn to get hot enough to serve.

Pumpkin Coffee

This recipe is adapted from verybestbaking.com to be a little tastier and healthier. It's delicious and so easy to make. Enjoy! 

Ingredients: 

2 cups strong coffee

1 cup skim milk

1/2 cup canned pumpkin

6 packets sweetener (I prefer Splenda or Nutrasweet or the store brand of either one.)

1/4 tsp. cinnamon

Directions: 

Combine all ingredients in a saucepan. 

Stir frequently over medium heat. 

Carefully pour into coffee mugs.

Makes 3 servings.

Pumpkin Pancakes

I love pumpkin in the Fall. The smell, taste, and lovely orange color really make the season. Pumpkin for breakfast in the Fall! Now that's a great start to the day. 

This recipe comes from Expect the Best: Your Guide to Healthy Eating Before, During & After Pregnancy by American Dietetic Association. 

Ingredients: 

2 cups plain low-fat yogurt

1/4 cup plus 1 tablespoon sugar

1-2/3 cups AP flour

1 teaspoon baking soda

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1 cup skim or 1% milk

2 Tbsp. tub margarine, melted

1 egg

1/2 cup canned pumpkin

Directions: 

In a small bowl, mix the yogurt with 1/4 cup of sugar. Set aside. 

In a large bowl, combine 1 Tbsp. sugar with the flour, baking soda, cinnamon, and nutmeg.

In a medium bowl, combine the milk, egg, pumpkin, and yogurt-sugar mixture, stirring well. 

Add the wet ingredients to the dry ingredients in the large bowl. Stir until it is moist and free of lumps. 

Lightly coat a griddle or skillet with non-stick cooking spray, and heat to low-medium heat. 

Using a 1/4 cup measure, pour the batter onto the hot griddle. Cook until the bubbles begin to burst, then flip and cook until golden brown. 

Makes 6 servings, one serving is 3 pancakes. 

Nutrition Facts per serving: 282 calories, 0 g. trans fat, 45 g. carbohydrates, 6 g. fat, 42 mg. cholesterol, 3 g. fiber, 3 g. saturated fat, 198 mg. sodium, 12 g. protein