November 5, 2024

Lemon-y Shrimp Pasta Salad

June 23, 2014 by

Here in the NorthEast we are still waiting for the hot days of summer to arrive (not that I am complaining one tiny little bit!).  But this is surely the season for one dish salads that will be a complete meal.  It could be a pasta salad, like this recipe, or a nice full dinner salad!  Eating lighter meals on hot days certainly seems a more welcome choice…as well as meals that don’t require turning on the oven!

We love pasta salads!  But since we’ve made the choice to eat gluten free, I have found that pasta that holds up well when it is refrigerated and coated with a dressing has been difficult to find.  However, recently I purchased some Ronzoni brand gluten free pasta that is excellent!  (Here is a link AND a coupon!)  It is made with a multi-grain blend of white rice, brown rice, corn, and quinoa—nice texture (both hot AND cold), good taste, and holds up well as leftovers.  If you have eaten gluten free pasta before, you know that these three qualities are NOT always a given!  I have served this pasta to friends and family who couldn’t tell that it was a gluten free product.  Happy me!  Perhaps you might want to give it a try!  Enjoy!

Lemon-y Shrimp Pasta Salad (makes 4-5 generous servings)

2014-06-18 12.05.42

ingredients:
3 lemons, juiced plus 1 more for serving
2 teaspoons honey
1 cup fresh dill, chopped (dried ok, too)
1/2 cup extra-virgin olive oil
1/4-1/3 cup mayonnaise (optional)
sea salt and freshly ground black pepper (I use this lemon-pepper seasoning)
1 box (1#) rotini pasta (I used gluten free)
1 # frozen cooked tiny shrimp, defrosted
2 cups grape tomatoes, halved
1 large seedless cucumber, diced

directions:

  • in a large bowl, whisk together the juice of the lemons, the honey and chopped dill. slowly whisk in the olive oil until the dressing is emulsified (or use your blender or food processor). season well with salt and pepper
  • add the shrimp to the vinaigrette, toss to coat well and set aside to marinate
  • cook pasta according to package directions; rinse and cool
  • add the mayonnaise (if using), the cooked pasta, grape tomatoes, and cucumbers to the bowl with the shrimp and toss to combine
  • season well (don’t forget to taste!) with salt and pepper
  • refrigerate ’til ready to serve

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

 

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Dijon Dill Green Beans

April 25, 2014 by

Dijon Dill Green Beans resize

If I remember correctly, this is a recipe from the South Beach Diet book.   In any case, regardless of origin, these Dijon Dill Green Beans are delicious and healthy…and sure to please!

The Dijon dill dressing is very light and won’t hide the sweetness of the green beans.  I’ve used both dried dill and fresh, and they both taste great, so don’t fret or make a trip to the store if you only have dried.  Low-carb, low-cal, and tasty for sure, this veggie side will taste great with whatever main dish you’re making tonight!

Dijon Dill Green Beans

Ingredients:

  • 1 pound green beans, fresh or frozen
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh dill (or one scant teaspoon dried dill)
  • salt and pepper to taste
  • squeeze of lemon, optional

Directions:

  1. Prepare the green beans:  (If using fresh, take off the ends and cut into 2-inch lengths.)  Steam or microwave the beans until they are still a little firm.
  2. While the beans are cooking, heat a large pan over medium and add the butter and dill.  Stir to keep the dill from burning and cook for a few minutes until the butter is bubbly and starting to brown.  Add the Dijon mustard and salt and pepper.
  3. Drain away any excess water from the beans, then add to the dill mixture.  Stir to coat the beans, then serve hot with a squeeze of lemon or another pinch of salt.

Leftovers?  I ate mine cold, with a can of tuna mixed in and (surprise!) a little more lemon juice squeezed over the top.  Yum!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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Detox Water

August 7, 2013 by
If you’re like me, you have seen a lot lately about cleanses and detoxes for your body to keep you healthy.  I have found a solution to make your own healthy all natural cleanse at home. This is something you can drink once a month or once a week.
detox
Items needed:
4 limes
4 lemons
1 cucumber
1 package of fresh mint
1 gallon of water
1 gallon pitcher
Directions:
Fill the gallon pitcher up with water.  Slice the lemons, limes, and cucumbers, and place in water.  Add 3-4 stalks of the fresh mint to the water. Let chill 1-2 hours in the refrigerator. Drink up to 8 glasses a day.
Enjoy.
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