Recipe Swap Week 16

valarson5

Please add me! Thanks!

inskydiamonds

Added the three new members

KandieLantz

I'd love to be counted in! This is awesome!

inskydiamonds

I'd love to be counted in! This is awesome!

Welcome to the group

KandieLantz

I'd love to be counted in! This is awesome!

Welcome to the group

Thank you!

Blacksheep80

Do we need a second recipe?

Yes! First person to post a recipe gets to have their recipe be the recipe of the week

How about some shrimp!

You'll Need:
1 Tbsp olive oil
3 cloves garlic, minced
Red pepper flakes
1 small red onion, thinly sliced
1 lb medium shrimp, peeled and deveined
Salt and black pepper to taste
Chopped flat-leaf parsley
Zest and juice from 1 lemon

How to Make It:
*Heat the olive oil in a large skillet or saute pan over medium heat. Add the garlic and pepper flakes and cook until the garlic is light brown, about 30 seconds. (Careful! Garlic burns and turns bitter easily.) Add the onion and continue cooking until it is translucent.

*Season the shrimp with a pinch of salt and add to the pan. Cook, stirring occasionally, until the shrimp are pink and lightly caramelized. Remove from the heat, stir in the parsley, lemon zest, and lemon juice. Season with salt and pepper. Serve as is or on top of a small portion of buttered linguine, quinoa, or couscous.

Makes 4 servings

170 calories
6 g fat (1 g saturated)
470 mg sodium

This would be great over wilted spinsch. yuummm

F1uffy2

Do we need a second recipe?

Yes! First person to post a recipe gets to have their recipe be the recipe of the week

How about some shrimp!

You'll Need:
1 Tbsp olive oil
3 cloves garlic, minced
Red pepper flakes
1 small red onion, thinly sliced
1 lb medium shrimp, peeled and deveined
Salt and black pepper to taste
Chopped flat-leaf parsley
Zest and juice from 1 lemon

How to Make It:
*Heat the olive oil in a large skillet or saute pan over medium heat. Add the garlic and pepper flakes and cook until the garlic is light brown, about 30 seconds. (Careful! Garlic burns and turns bitter easily.) Add the onion and continue cooking until it is translucent.

*Season the shrimp with a pinch of salt and add to the pan. Cook, stirring occasionally, until the shrimp are pink and lightly caramelized. Remove from the heat, stir in the parsley, lemon zest, and lemon juice. Season with salt and pepper. Serve as is or on top of a small portion of buttered linguine, quinoa, or couscous.

Makes 4 servings

170 calories
6 g fat (1 g saturated)
470 mg sodium

Sounds yummy. Could you add me to the group please? This is just the type of group I need to keep me on the straight and narrow. Can I ask some advice though? I am in England and don't understand how to swap a cup measurement to grams or litres. Is it easy enough to do?

inskydiamonds

Do we need a second recipe?

Yes! First person to post a recipe gets to have their recipe be the recipe of the week

How about some shrimp!

You'll Need:
1 Tbsp olive oil
3 cloves garlic, minced
Red pepper flakes
1 small red onion, thinly sliced
1 lb medium shrimp, peeled and deveined
Salt and black pepper to taste
Chopped flat-leaf parsley
Zest and juice from 1 lemon

How to Make It:
*Heat the olive oil in a large skillet or saute pan over medium heat. Add the garlic and pepper flakes and cook until the garlic is light brown, about 30 seconds. (Careful! Garlic burns and turns bitter easily.) Add the onion and continue cooking until it is translucent.

*Season the shrimp with a pinch of salt and add to the pan. Cook, stirring occasionally, until the shrimp are pink and lightly caramelized. Remove from the heat, stir in the parsley, lemon zest, and lemon juice. Season with salt and pepper. Serve as is or on top of a small portion of buttered linguine, quinoa, or couscous.

Makes 4 servings

170 calories
6 g fat (1 g saturated)
470 mg sodium

Sounds yummy. Could you add me to the group please? This is just the type of group I need to keep me on the straight and narrow. Can I ask some advice though? I am in England and don't understand how to swap a cup measurement to grams or litres. Is it easy enough to do?

Welcome!

I use google to convert cups to grams. It's not always completely accurate, but it gives enough of a gauge.

MrsAWhite

Can I be added please? And what does "bump" mean? Thanks a lot.

UsedToBeHusky

Cabbage Bake

Cabbage - Raw, 1 head, large (about 7" dia) boiled and drained
Brussels sprouts - Cooked, boiled, drained, without salt, about 15
Campbell's - Cheddar Cheese Soup (Unprepared), 1 container (1 3/10 cup (120ml) ea.)
Campbell's - Cream of Mushroom Soup, 1 container (1 3/10 cups ea.)
Deli - Cooked Cubed Ham, 1 container (16 oz ea.)
Albertson's - Bread Crumbs - Seasoned, 1/3 cup (30 g)

Makes 10 servings

cook brussel spouts and cabbage, drain, add rest of ingredients, sprinkle the breadcrumbs on top and bake for about 30 to 45 min at 350 degrees
168 calories per serving

I'm making this tonight... with some substitutions. I can't wait. It sounds so yummy.

harveysue46

Please add me, I just joined the site this week.:happy:

inskydiamonds

Adding the two new people.

Additionally, there is another recipe swap I am taking part in. If you are interested in taking part in it too please message me your email address. This is an email based swap!

WilliamsYaYa

:drinker:

I am very interested in participating in this recipie swap too. Please add my name.
Thanks:flowerforyou:

Winter082

Please add me!!

UsedToBeHusky

So we had the cabbage dish. Substitutions that I made:

I only used half the head of cabbage, I used shredded cheese instead of soup, I used frozen brussel sprouts in butter, and I used crushed Keebler reduced fat club crackers.

I loved it, but think it would have been just as good without the brussel sprouts. My kids did not like it as much as I did. I'm not sure if we will be having this one again, but I would like to try it again in the future. I'll just have to bribe them to eat it. It's not personal. They just aren't used to me cooking cabbage that way.

inskydiamonds

Welcome again to new members!

ALSO! There's another recipe swap going on via email. If you want to participate message me with your email address.

family0930

I would like to join!

Thank you...

dreamer1003

I'd like to join - always looking to try something new!

ken1994

Cabbage Bake

Cabbage - Raw, 1 head, large (about 7" dia) boiled and drained
Brussels sprouts - Cooked, boiled, drained, without salt, about 15
Campbell's - Cheddar Cheese Soup (Unprepared), 1 container (1 3/10 cup (120ml) ea.)
Campbell's - Cream of Mushroom Soup, 1 container (1 3/10 cups ea.)
Deli - Cooked Cubed Ham, 1 container (16 oz ea.)
Albertson's - Bread Crumbs - Seasoned, 1/3 cup (30 g)

Makes 10 servings

cook brussel spouts and cabbage, drain, add rest of ingredients, sprinkle the breadcrumbs on top and bake for about 30 to 45 min at 350 degrees
168 calories per serving

Swaps:
Reduced Fat cream of Celery for Cream of Mushroom
Ham Steak for Cubed Ham (8oz)
3 town house crackers for bread crumbs (did not have any!)

I was a little apprehensive about making this but it was delicous! Saltiness of ham and realy set off cabbage and brussel sprouts. May make this again if I can concince my wife it tastes good.

inskydiamonds

adding the new members

ALSO! There's another recipe swap going on via email. If you want to participate message me with your email address.