Shrimp and Edamame Succotash

Summer is here! Its a great time to try new light, fresh and healthy meals...like this one. Who doesn't like shrimp..paired together with beautiful tomatoes, sweet kernels of corn, red pepper, BACON ...sorry, with a hint of garlic and onion...delicious! The shrimp can be grilled or cooked in a pan this is a great healthy and refreshing meal.

Shrimp and Edamame Succotash

 

Bursting with summer flavors, this Shrimp and Edamame Succotash is a fun twist on the traditional and makes the perfect weeknight dinner.

Author: Lindsay L

Ingredients

• 2 slices of bacon, chopped
• 2 cloves garlic, minced
• ½ cup onion, minced
• 1 cup corn kernels
• 1 red pepper, diced
• 1.5 cups frozen, shelled edamame
• 1 pound shrimp, raw, peeled & devined
• 1 tsp paprika
• 1 Tbsp melted butter
• optional toppings: basil & goat cheese

Instructions

1. In a large saute pan, cook bacon, onion, garlic and peppers over medium heat for 5 minutes.
2. Cook edamame according to package directions. Add to pan along with corn and cook 3 minutes more.
3. Set aside.
4. Place shrimp on skewers, brush with melted butter and sprinkle with paprika. Grill 2 minutes per side.
5. Plate succotash mixture, top with shrimp and add fresh basil and goat cheese if desired.

Notes

If you don't want to grill your shrimp you can easily cook them in the pan.
Feel free to sub your favorite bean for the edamame.

Easy Burrito Bowls

OK, this is another Pinterest find and it got my attention because it claimed to better than Chipotle...Really this I must try! I love Chipotle and we are schedule to have one coming to a town very near me...I can't wait! In the mean time I am going to give this a try...it takes a total of 25 minutes to prepare and it's not only delicious but it's healthy! Looking forward to trying this...with brown rice of course!

EASY BURRITO BOWLS

Prep Time: 10 minutes   Cook Time: 15 minutes  Total Time: 25 minutes

Yield 6 servings

INGREDIENTS

1 cup uncooked rice

1 cup salsa, homemade or store-bought

3 cups chopped Romaine lettuce

1 (15.25-ounce) can whole kernel corn, drained

1 (15-ounce) black beans, drained and rinsed

2 Roma tomatoes, diced

1 avocado, halved, seeded, peeled and diced

2 tablespoons chopped fresh cilantro leaves

FOR THE CHIPOTLE CREAM SAUCE

1 cup sour cream

1 tablespoon chipotle paste*

1 clove garlic, pressed

Juice of 1 lime

1/4 teaspoon salt, or more, to taste

Make Zesty Ranch Bacon & Cheddar Dip

INSTRUCTIONS

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.

In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.

To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.

Serve immediately, drizzled with chipotle cream sauce.

NOTES

*2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste. 

Adapted from The Garden Grazer

Sworkit Workout Apps

Are you like me and can't find the time to go to the gym or just don't like the idea of the gym but want to fit exercise into your life schedule...well there is an App for that! Sworkit by Nexercise seems to be the new thing. The perfect work out for you - Anywhere - Anytime - Personalized! More than 4 million people have downloaded the app, so it's worth a shot! Sworkit - Simply Work-it - is aiming to give on-the-go fitness a fun new spin, and may be the answer to having an effective workout almost anywhere. So get to work! The app is available on Amazon, Google Play and the Apple Store.

Tomato Fritters

My name is Keisha and I'm a Pinterest Addict!!! It could be worst right??? I love the whole idea of Pinterest...you get to discover so many creative ideas with whatever you're into...fashion, food, flowers..whatever. So I was having some Pinterest time and came across this refreshing recipe for Tomato Fritters. Summer is a great time for tomatoes and this such a cool new idea right. I love fried green tomatoes but this is a healthier option for beautiful, sweet, ripe tomatoes. These fritters are made with summer tomatoes, feta and fresh dill or the herb of your choice...I bet finely chopped fresh basil would be yummy! They are a little crispy on the outside and moist and bursting with flavor on the inside. What a great quick and easy summer appetizer idea...you can top it with green onions and serve them plain or with yogurt! 

TOMATO FRITTERS

                PREP TIME:10 mins   COOK TIME:10 mins  TOTAL TIME: 20 mins

Serves: 4

INGREDIENTS

• 2 eggs
• 4 tomatoes, 1 and ½ cup when chopped
• 1 tablespoon tomato paste
• ¼ cup crumbled feta
• 4 and ½ tablespoons flour
• 2 tablespoons chopped fresh dill
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup olive oil to fry

INSTRUCTIONS

1. Whisk the eggs.
2. Remove the seeds of tomatoes and squeeze gently to remove their excessive juice because we don’t want them to make the batter too juicy.
3. Chop them in tiny pieces and toss in whisked eggs. Add tomato paste and stir.
4. Fold in crumbled feta.
5. Add in flour and stir. You may need to add a little more flour because the tomatoes might still release their juice when mixed with other things. You should have a batter a little thicker than a cake batter.
6. Add chopped fresh dill, salt and black pepper and stir.
7. Heat olive oil in a large skillet and drop batter with a teaspoon in the oil. Fry it about 30 seconds on each side or until it has the color you desire.
8. Transfer on a paper towel to remove excessive oil and serve warm.