Featured Cookbook

ORDER/INFO

1. Spinach Salad with Nectarine, Blueberries and Lime Balsamic Vinaigrette

2. Pork Chops with Sweet Potato Gravy

3. Shrimp with Cherry Tomatoes and Feta

4. Roast Chicken Waldorf Salad

5. Broccoli Smashed Potatoes

6. Blueberry Peach Crostata

Book Description

From an award-winning food writer and chef-the breakthrough cookbook that identifies 12 micronutrient-rich foods that can help protect you against major disease and shows you how to turn them into mouthwatering dishes. A diet rich in nutrients, including protein, carbohydrates, fat, fiber, and vitamins, is not enough for our health. For optimum protection against heart disease, cancer, diabetes, and other chronic diseases, we also need an abundance of micronutrients.

... (more)

12 Best Foods Cookbook: Over 200 Recipes Featuring the 12 Healthiest Foods

Authors: Dana Jacobi

Date: April 2005

ISBN: 1579549659

Publisher: Rodale Books

Paperback

ORDER/INFO

Plump cherry tomatoes, sautéed just until their skin cracks, are the stars of this Greek-accented dish. The large cherry ones, also called cocktail tomatoes, that come in a net bag are best. Their flavor is worth the premium you pay. If you buy shelled shrimp, this dish is ready to cook in 5 minutes.

Makes 4 servings

• 2 teaspoons extra-virgin olive oil

• 3/4 pound medium shrimp, shelled

• 1 clove garlic, minced

• 1 (12-ounce) bag cherry tomatoes on the vine

• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried

• 1/4 cup dry white wine, or fat-free, reduced-sodium chicken broth

• 3 tablespoons chopped flat-leaf parsley

• 2 tablespoons crumbled reduced-fat feta cheese

• 1/2 teaspoon salt

• Freshly ground black pepper

1. Heat the oil in a medium skillet over medium-high heat. Add the shrimp and stir with a wooden spoon until they just lose their raw color, 1 to 2 minutes.

2. Add the garlic, tomatoes, oregano, and wine or broth. Cook, using a spoon to roll the tomatoes around, until most of the liquid has boiled off, 1 to 2 minutes. Add the parsley and cheese, and cook 1 minute longer, stirring occasionally. Season with salt and pepper, and serve immediately.

Per serving: 154 calories, 5 g fat, 1 g saturated fat, 19 g protein, 5 g carbohydrates, 1 g fiber

Food Fact
Shrimp contain a moderate amount of omega-3 fatty acids.

More From This Book:

1. Spinach Salad with Nectarine, Blueberries and Lime Balsamic Vinaigrette

2. Pork Chops with Sweet Potato Gravy

3. Shrimp with Cherry Tomatoes and Feta

4. Roast Chicken Waldorf Salad

5. Broccoli Smashed Potatoes

6. Blueberry Peach Crostata

Home - Request a Recipe - The Red Cross - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2012 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy Policy  - Contact