Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.
Ingredients
4 large portobello mushrooms, stems removed
1/4 teaspoon salt, divided
Freshly ground pepper to taste
1/4 cup plain dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon extra-virgin olive oil
We give succotash—traditionally a Southern dish made with corn, lima beans and peppers—an update using edamame instead of limas and turn it into a main dish by adding shrimp. To get it on the table even faster, purchase peeled, deveined shrimp from the fish counter instead of doing it yourself. Make it a meal: All you need is a warm piece of cornbread to go with this complete meal.
Ingredients
2 slices bacon
1 tablespoon extra-virgin olive oil
1 bunch scallions, sliced, or 1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme
1 10-ounce package frozen shelled edamame (about 2 cups), thawed
1 10-ounce package frozen corn (about 2 cups), thawed
1/2 cup reduced-sodium chicken broth or vegetable broth
1 tablespoon cider vinegar
1/4 teaspoon salt
1 pound raw shrimp (26-30 per pound), peeled and deveined
1/4 teaspoon lemon pepper
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- Tags: American Recipes, Bacon, Meal, Shrimp
Enriched with low-fat buttermilk and reduced-fat mayonnaise, this thick, garlicky dressing makes a sumptuous topping for potato, pasta or romaine salads.
Ingredients
1/2 cup buttermilk
1/4 cup reduced-fat mayonnaise
1 1/2 tablespoons lemon juice
2 tablespoons freshly grated Parmesan cheese
2 teaspoons reduced-sodium soy sauce
1 clove garlic, minced
1/8 teaspoon salt
Freshly ground pepper to taste
