Shrimp is always a good choice for a healthy recipe. Here are some of our favorite healthy shrimp recipes. Enjoy!

Shrimp Scampi

Ingredients
1 pound raw shrimp
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon thyme
3 teaspoon garlic, minced
2 teaspoons cilantro, minced
1 teaspoon oregano
4 tablespoons low fat/non fat Parmesan cheese

Directions
Put all of the ingredients together in a large bowl and refrigerate for at least three hours. Add 2 tablespoons of olive oil to sauté pan and add shrimp to pan. Saute shrimp over medium hear for 5-10 minutes. Heat sauce in separate pan; add sauce to shrimp.

Healthy Shrimp Pasta

Ingredients
12 oz. pkg. whole wheat pasta
1 c. fresh grated Parmesan cheese
4 cloves pressed garlic
3/4 c. olive oil
1-2 c. shrimp (1/2 lb.)
2 tsp. dried parsley or 1/2 c. fresh parsley

Directions
Heat olive oil and garlic in pan over low heat. Remove from heat and add parsley. Boil pasta; drain. Toss pasta with oil, garlic, parsley sauce and then add shrimp. Finally add Parmesan cheese and toss. Serve immediately.

Shrimp with Broccoli

Ingredients
1 can reduced-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon minced garlic, divided
1 tablespoon extra-virgin olive oil, divided
1/4-1/2 teaspoon crushed red pepper
1 pound large shrimp, peeled and deveined
4 cups fresh broccoli florets
2/3 cup water
2 tablespoons chopped fresh basil or parsley
1 teaspoon lemon juice
Freshly ground pepper to taste
Lemon wedges

Directions
Combine clam juice (or broth), cornstarch and 1/2 tablespoon garlic in a small bowl; whisk until smooth. Set aside. Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining 1/2 tablespoon garlic and crushed red pepper; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Sauté until the shrimp are pink, about 3 minutes. Transfer to a bowl.

Add remaining 1/2 tablespoon oil to the skillet. Add broccoli; stir for 1 minute. Add water, cover and cook until broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.

Add the reserved clam juice mixture to the skillet and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli and heat through. Serve immediately, with lemon wedges.

Shrimp Antipasto

Ingredients
1 1/2 shrimp cleaned and cooked
6 oz Provolone cheese, cut in cubes
6 oz can ripe pitted olives, drained
2/3 cups Realemon lemon juice
2 tablespoon dijon mustard
2 teas sugar
1 1/2 teas thyme leaves
1 teas salt
4 oz Genoa salami, cut in cubes
1 red pepper, cut in strips

Directions
Place shrimp, cheese and olives in large dish. In small bowl mix remaning ingredients, except salami and red pepper, pour over shrimp. Cover and refrigerate 6hrs. Add salami and pepper, toss, drain, serve.

photo credit: Food & Spirits Magazine

Fresh Salsa Taco Salad

Ingredients
1 cup black beans
1 avocado
Fresh salsa
1 cup 2% shredded cheddar cheese
Tortilla chips
Oil and vinegar dressing

Directions
Mix all ingredients together and serve cold.

Oriental Chicken Salad

Ingredients
4 chicken breasts, boneless skinless, cooked and cut into small pieces
8 oz. water chestnuts, drained and sliced
3 green onions and tops, chopped
1/4 cup sesame seeds, toasted
1/3 cup sliced almonds, toasted
1 tbsp. Poppy Seed Dressing, recipe below
3 oz. chow mein noodles
Romaine lettuce cut into pieces

Poppy Seed Dressing:
4 tbsps. sugar or sugar substitute
4 tbsps. cider vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 cup olive oil
1/2 tbsp. poppy seeds

Directions
Mix together chicken, water chestnuts, green onions, sesame seed, almonds and poppy seed. Pour dressing over chicken mixture and toss gently to mix well. Refrigerate for about 2 hours.  When it’s time to serve, combine and mix the chicken mixture with noodles and lettuce.  To prepare the dressing  mix together 4 tbsps. sugar, 4 tbsps. cider vinegar, 1 tsp. salt and 1/2 tsp. pepper in a pint jar and add 1/2 cup vegetable oil and 1/2 tbsp. poppy seeds. Shake vigorously.

White Bean and Salmon Salad Recipe

Ingredients
2 cans white beans, drained and rinsed thoroughly
1 can wild salmon, drained
1 small to medium red onion, halved and thinly sliced
Small handful chopped fresh parsley or cilantro
3 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil

Directions
Toss white beans, salmon, onion, olive oil, and lemon juice in a large bowl. Sprinkle parsley or cilantro on top right before you serve.

Mexican Style Three Bean Salad

Ingredients
1 can green beans
1 can garbanzo beans
1 can kidney beans
1 cup of green pepper, chopped
1/2 cup red onion, chopped
1 cup cider vinegar
Dash of salt
½ tsp pepper
¾ cup of olive oil
1 package of your favorite taco seasoning mix (low sodium)

Directions
After draining the canned beans combine them with the green pepper and onion. Set aside.
Combine remaining ingredients, except taco seasoning. Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally.

Lamb and Spinach with Pomegranate

Ingredients
10 oz. (300g) of lean lamb shoulder steak
6 oz. (200g) of baby spinach leaves
1 pomegranate
1 banana shallot, finely chopped
3 oz. (100g) of goats cheese
Chopped fresh mint, for garnish

Dressing
3 tbsp of extra virgin olive oil
½ tsp of dried oregano
Fine sea salt & freshly ground black pepper

Directions
Cut pomegranate in half and release seeds, put in bowl. Finely chop shallot and put to side. Prepare dressing by combining olive oil, oregano, salt, pepper, and shake. Cook sliced lamb with olive oil in pan. Boil spinach leaves, rinse with cold water, and dry using a salad spinner.  Add spinach leaves to shallots. Add lamb and juices to spinach and shallot; add dressing. Crumble goat cheese and sprinkle with pomegranate seeds.

Green Bean Salad

Ingredients
1 (15 oz. ) can green beans, drained
1 (15 oz. ) can peas, drained
1 (15 oz. ) can whole kernel corn, drained
1 (4 oz. ) jar pimentos
1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
1/2 cup vegetable oil
1 cup distilled white vinegar
1 cup white sugar
1 teaspoon salt
2 tablespoons water

Directions
Combine vegetables in a large bowl. In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

Apple Mango Salad

Ingredients
1 mango – peeled, seeded and cubed
1 Granny Smith apple, peeled, cored and diced
3/4 cup toasted cashews
1 tablespoon balsamic vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch salt

Directions
In a medium bowl, toss together mango, Granny Smith apple, cashews, balsamic vinegar, cinnamon, ginger, and salt.

Hummus with Whole Wheat Pita Bread

Ingredients
1 16 oz can of chickpeas
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Directions
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Serve with fresh vegetables and whole wheat pita bread

Sweet and Salty Mix

Ingredients
6 ounces ocean spray craisins (original dried sweetened cranberries)
6 ounces ocean spray craisins (cherry flavor dried sweetened cranberries)
12 ounces milk chocolate chips or white chocolate chips
12 ounces sesame stix
12 ounces roasted soybeans
16 ounces mixed nuts

Directions
Combine, stir, and enjoy!

Speciality Figs

Ingredients
2 large figs, split in half
2 TBPS low fat cream cheese
Stevia, dash
Vanilla, dash

Directions
Scoop out half of the insides and mash with a fork. Mix the insides with cream cheese, Stevia and vanilla. Fill the figs with the mixture and serve chilled.  Optional: Add dried fruit, nuts and berries to the mix.

Hummus, Salad, and Meat Wrap

Ingredients
Hummus (freshly made or store bought)
Romaine lettuce
Cucumbers
Cherry tomatoes
Baby carrots
Sliced lamb, turkey, or chicken
Whole wheat wrap
½ cup extra virgin olive oil and vinegar

Directions
Cut up veggies and prepare salad mix with oil and vinegar. Spread hummus on wrap and top with salad and meat. Roll it up and enjoy.

Turkey Veggie Sandwich

Ingredients
Leftover turkey breast, cut chunks (or low sodium lunch meat)
Baby spinach
Red pepper
Red Onion
Tomato slice
Whole wheat bun
Slice of low fat mozzarella cheese
Oil and vinegar

Directions
Cut up veggies and meat; put in bowl. Mix veggies, meat, and oil and vinegar. Place on whole wheat bun; top with cheese.

Tuna Noodle Soup

Ingredients
1 (8 ounce) package egg noodles
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can reduced fat cream of mushroom
½ soup can of no fat milk
1 cup frozen or fresh green peas
1/2 cup chopped red bell pepper
1 onion, diced
Salt and pepper to taste

Directions
Boil noodles; drain. Put pasta back in pan and add tuna, cream of mushroom soup, milk, peas, red bell pepper, onion, and salt and pepper to taste. Stir and simmer until hot. If needed, add more milk.

Beef n Broccoli Stir Fry

Ingredients
2 tablespoons low-sodium soy sauce
2 tablespoons fat-free Italian dressing
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 pound round steak, cut into strips
5 cubes beef bouillon
6 cups water
4 ounces linguine pasta
1/2 cup fat free beef broth
1 cup small fresh mushrooms
1/2 cup sliced green onion
1 pound broccoli, separated into florets

Directions
Mix together the soy sauce, Italian dressing, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil; add pasta for 8-10 minutes. Drain.

Warm up the saute skillet and place beef in the pan. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.

Bean Burritos

Ingredients
1 (15 oz.) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) whole wheat tortillas
1 cup shredded Monterey Jack cheese

Directions
Rinse beans in cold water, drain well. Next combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.  Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Individual Turkey Whole Wheat Pizza

Ingredients
1 whole wheat pita bread, small
1/2 cup of low fat mozzarella cheese
3 tablespoons of pizza sauce
Turkey lunch meat, sliced into small pieces, cooked in pan

Directions
Cook sliced turkey lunch meat in pan until crisp. Pour pizza sauce onto whole wheat pita.  Sprinkle mozzarella cheese across pita and top with turkey. Bake in oven at 350F for about 5-10 minutes or until cheese is melted.

Kiddo Kebobs

Ingredients
Chicken or beef, cut into cubes
Cherry tomatoes (or another veggie)
1/4 cup soy sauce
1/4 cup of honey
Kabob skewers

Directions
Combine the chicken or beef cubes, cherry tomatoes, soy sauce, and honey in a medium bowl and toss. S2. Skewer the meat and veggies. Place kebobs on a baking sheet and broil or grill them for about 10 to 15 minutes, turn once. Serve with green beans. Enjoy!

Broccoli and Cheese Potato Skins

Ingredients
4 Potatoes
2 cups of steamed broccoli, mashed
1 1/2 cup of 2% shredded cheddar cheese
Extra-virgin olive oil, drizzle

Directions
Scrub potatoes and bake them until they are tender (approximately 45-60 minutes). Boil broccoli and mash. Mix 1/2 cup of cheese with broccoli. Cut potatoes in half and scoop out insides. Mix the insides with the cheese and broccoli. Scoop this mix into the potato halves. Top with remaining cheese. Bake in oven until cheese is melted and potato is just crisp.

If your kids are picky eaters, we recommend grabbing the recipe book, The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids’ Favorite Meals. Your kids will never know that they are eating healthy foods!

Turkey Burgers With Cranberry Sauce

Ingredients
1/2 cup finely shredded carrot
1/4 cup thinly sliced green onions
2 tablespoons fine dry bread crumbs
2 tablespoons fat-free milk
1/4 teaspoon dried Italian seasoning, crushed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
12 ounces uncooked ground turkey breast or chicken breast
1 cup mixed baby greens
4 whole wheat hamburger buns, split and toasted
1/2 cup whole cranberry sauce

Directions
In a bowl, combine carrot, green onions, bread crumbs, milk, Italian seasoning, salt, and pepper. Add ground turkey; mix well. Shape the turkey mixture into four 1/2-inch-thick patties. Grill or broil patties for 10 minutes each side. Add mixed greens and top with cranberry sauce.

Salmon with Asparagus

Ingredients
1 pound fresh asparagus spears, cut into 2-inch pieces
1-1/2 teaspoons extra virgin olive oil
Course sea salt and freshly ground pepper to taste
1 pound fresh or frozen salmon fillets with skin
1 teaspoon finely shredded lemon peel
1 teaspoon snipped fresh parsley

Directions
Preheat oven to 450F. In a bowl combine asparagus and olive oil; sprinkle with salt and pepper. Brush fish with olive oil. Place fish skin side down in glass baking dish and bake for approximately 15 minutes or until fish is flaky. Place asparagus in another glass dish with a little water and bake for approximately 12 minutes or until crisp tender.

Chicken Quesadillas

Ingredients
1 tablespoon extra virgin olive oil
1 large red sweet pepper, finely chopped
1 medium onion, finely chopped
1/2 teaspoon chili powder
1 15 1/2-ounce can black beans
1-1/2 cups reduced-fat shredded Mexican cheese blend (6 ounces)
1/2 cup fresh salsa (or jar)
6 8-inch flour tortillas (or whole wheat pita)
1 2 1/4-ounce can sliced pitted ripe olives (optional)
1/2 cup light dairy sour cream (optional)

Directions
Preheat oven to 450F. Combine onions, red pepper, black beans, chili powder, olives in skillet and cook for 5 minutes on medium-high heat. Next, add mix to half of each tortilla and top with cheese and salsa. Bake for 5-10 minutes. Sprinkle any remaining cheese on top. Add sour cream.

Ziti Chicken Pasta

Ingredients
3 cups ziti pasta
1/3 cup chopped fresh cilantro
1/3 cup sliced ripe black olives
1/2 cup prepared basil pesto
1/2 cup 2% milk
1/4 cup grated Cotija cheese
1 Tbsp. olive oil
1-1/2 lbs. chicken breast tenders
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced

Directions
Bring pot of water to a boil. Combine cilantro, olives, pesto, milk, and Cotija cheese; set aside. Add ziti to boiling water. Combine chicken and olive oil in large skillet; cook until light brown. Add onion, garlic, and peppers and stir until chicken is thoroughly cooked. Drain pasta and add to skillet along with pesto sauce. Cook and stir until heated.

For more quick and healthy family recipes grab The Six O’Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families.

Calories 480 and 12 grams of fat per one chicken breast half, 1 1/2 cups of noodles and 1/2 cup green beans.

Chicken Healthy Recipe – Chicken Paprikash

Ingredients

3 medium onions, chopped
1 1/2 tablespoon olive oil
6 4oz. skinless chicken breasts
3 tablespoon paprika
fresh ground pepper
2 tablespoons low sodium chicken bouillon
Pinch of salt
3/4 cup of water
12 oz. whole grain noodles
2 pkg 10 oz. frozen green beans
1 1/2 light or fat free sour cream

Directions

Saute oil and onions in large skillet for 8-10 minutes. Boil water. Add chicken, paprika, pepper, bouillon, salt and water to onions and mix. Cover and cook for 15 minutes. Add noodles to water and boil until tender. Remove chicken from heat and stir in sour cream. Drain noodles. Pour chicken mixture over noodles and toss.

Enjoy!

photo credit: Boby Dimitrov

Unlike vegetables, organic meats are more difficult to produce and provide because of the fact that there is more room for contamination. The highest danger with the meats grown in certain parts of the country is the use of the growth hormones. ‘Natural’ meats may be free of growth hormones, but they still may not be organic. You have to see the ‘certified organic’ sign to know that what you buy are truly organic meats.

The organic or non-organic nature of meat is given by the food animals eat. Those producers that really want to supply organic food to their livestock have to produce it on their own, most of the times. Thus, agriculture with all its investments is essential for producing organic meets. Certified organic food can also be purchased from other farms.

Such farming challenges explain why the feed is such a hurdle and why the costs of producing organic meats is higher. Organic farms also have to cope with disease, parasites and other health problems where they encounter limitations due to the organic certification regulations. For solving the problems of worms, they usually use good pasture management and alternate them in order to eradicate the intestinal parasites.

We could say that the process of producing organic meats is not at all easy, and many farmers have to take shortcuts in order to avoid financial ruin for their family business. Regulations are not always strict, and the guidelines are not completely restrictive in certain cases. However, organic farmers face more difficulties with raising livestock than with planting regular organic crops.

The consumer should be really well informed and pay great attention to the product in order to make a good purchase. Yet, for advanced product purity, the product benefits are higher.

Find Great Meat Cuts

When you skimp out on the kind of meats you should be grilling with your not really gonna have good outcomes. Getting excellent meats on the grill that has a nice cut and thicker is probably the most critical barbecue grilling suggestions anyone may give. I always cooked with real thin meats and no wonder I usually burnt it. I did not choose a good cut of meat that was thick, the meat has to be able to catch the flavour from the smoke. The best meat for a superb steak is New York Strip or Rib Eye, each one is great selection for holding in the flavour and has an easy to cut texture. For pork, the best one is to select tenderloin. The best seafood dish is Alaskan Salmon, these fish cook up as a steak – Halibut and Swordfish make good steaks too. Be cautious with fish, they grill quickly. A lot of people like to grill chicken, select skinless breasts for that health conscious, but if you grill with the skin on, it will help safeguard the chicken from any burning and allows the meat to savor the fats juices. It simply taste better. No matter what meats you decide on ensure they are fresh, the finest cut meats will taste better. If you goto your local supermarket the butcher can help you out, they take pleasure in making a barbecue a very good one.

Get a Smoker Grill

Grilling with a smoker grill keeps the mouth watering flavours in the meat, unlike a propane gas grill. A smoker filled up with damp wood chips provides you with among the best meals you’ve ever had. Fill it up with the wood chips, close the hood, turn down the heat and allow it to cook for awhile. Place some of your veggies, potatos or corn on the cob in aluminum foil and walk away. If your camping out, placing the meats in a rolled up aluminum foil in the shape of a teepee operates merely as good on the open flame, but you won’t have the taste from the wood chips.

Homemade Barbecue Sauce

You don’t have to be a chef to make your own recipes for barbecue sauces. Very often you can look at the store bought ingredients to get some ideas. Here’s one I cooked up that has lots of flavour and works well for many meats – beef, ribs, pork, poultry and fish. Use 1/8 cup white wine vinegar, 1/4 cup molasses, 3/4 cup tomato ketchup, 1 ½ powdered mustard, 1 tsp liquid smoke and work with other seasonings to flavor, such as garlic, sage, onion powder, red pepper or cayenne pepper.

Since taste is the main reason all of us eat barbecued food, it’s best cooked using indirect heat or smoke rather than on the open flame. Though it might take longer, 6 to 8 hours for barbecued ribs, if you don’t have the time, a person can still use some of the best barbecue grills which use gas or electrical power which will allow you experience excellent barbecue flavors. Using these three basic barbecue cooking ideas, it is possible to enjoy traditional smoky flavors when your guests will have thought you put in hours cooking over a barbecuing charcoal grill. I won’t tell them, if you do not tell.

Completely ready as always

Barbecuing is an activity that has to have proper planning. Want to save time? Make sure that everything you need is just within reach. If you notice your meat engulfed with larger than normal flames, the worst problem you can ask yourself at this point of time could well be, “Where is that fire extinguisher?” Check the materials and the ingredients. Apart from saving yourself time, you may also spare a little undeserved anxiety.

Pre-heat

The golden rule in barbecuing is preheating. How would you realize if it’s hot enough to begin cooking? Place your hand on top of it. Count for 3 seconds. If you can no longer bear the heat after 3 seconds, then it’s ready. For example, should you put your burger patties on the grill without verifying the heat, odds are, your friends and relatives may not trust you with their burgers again.

Clean ‘em up!

Washing the grill can help in its air circulation. By using a stiff brush, remove the burned food from the last cookout. You don’t want your new meat to have a close encounter with your bar-b-que of last month, right? This would not just affect the safety of the meal but it will also affect the taste.

 Oil the bbq grill

Right after cleaning it and before using it, make sure that you remember to brush it with vegetable oil (or any kind of cooking oil) so the food won’t stick to the grill. This is just about the most basic parts of outdoor cooking.

Include the Fruit and vegetables

If you’re able to grill the meat, why leave out the vegetables and fruits? Put them on the bbq grill when you’re almost done with the meat. You can brush all of them with oil and bbq grill them directly over the fire. Another option is by covering them with a foil. Place some oil and seasonings and let it absorb the flavours in the barbeque.

Close or Wide open

Keep the lid shut when grilling so the temperature inside will stay steady. Although you need to watch it closely, just watch the time and temperature but not the food itself each and every time. A shut lid may also prevent flare-ups, retain natural juices and moisture content.

Being ready

Hold all the cooking materials near you. If you think you’ll be using the spatula, make sure it’s already there otherwise, you’ll be running back and forth from the kitchen to your yard. We’re targeting a delicious barbeque and not a sweaty cook. Brisk walking (or running) has its right time and place. So, to avoid accidents and stress, set up everything before you start.

Indirect and Direct methods

In order to cook it fast, use the direct method by putting the meat directly over the fire. Chicken breasts along with other chicken parts, fish fillet, chops, burgers and frankfurters are fantastic using the direct method.  Don’t forget to close the lid!  The indirect technique is used for slow cooking such as whole chicken, turkey roasts and pork ribs.  This uses just one side of the burner or a water pan.

For More information on Outdoor Grilling and BBQ. Find out more about BBQsmart.com