Weekly Recipe

I'm taking a break from grocery shopping this week, with the exception of a few fresh fruits & veggies, I'm living off my stock-pile this week!  So I thought why not just do a recipes post?  Here are some great recipes that I thought I'd share.  Happy cooking!  

This first one is a WW meal.  I'm a scampi fan, but with all the butter/oil used you can really pile on the calories.  Here is the WW version and it's surprisingly tasty!

Shrimp Scampi (4 points per serving)

Makes 4 servings

(8-10 shrimp w/ 3 tbsp sauce)

164 calories, 6 g fat, 3 g carbs, 24 g protein

4 tsp olive oil

1 ¼ lb medium shrimp, peeled & tails left on

6-8 garlic cloves, minced

1 cup chicken broth

¼ fresh lemon juice

¼ cup finely chopped parsley

¼ tsp salt

¼ tsp black pepper

4 lemon slices

In large skillet heat oil & sauté shrimp until pink (2-3 minutes). Add the garlic & cook stirring constantly, about 30 seconds. With a slotted spoon, transfer shrimp to a platter & keep warm.

In the skillet, combine broth, lemon juice, parsley, salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half; spoon over shrimp. Serve, garnished with lemon wedges.

I know that artichokes aren't really in season right now, but if you get a chance to try this recipe... it is delicious.  The aioli sauce is a great dip for fish, squash, asparagus... and other veggies.

Grilled Artichokes with Aioli Sauce

3 medium sized artichokes

½ stick butter

2 tbsp garlic salt

¼ cup sesame oil

¼ cup olive oil

3 tbsp honey

2 tbsp lemon juice

2 tbsp season salt (or cayenne pepper)

1 cup mayonnaise

¼ cup Worcestershire Sauce

Cut off artichoke thorns & artichoke stem. Rinse artichoke with water; be sure to get down inside the leaves. Cut artichokes in half (vertical cut). Place artichokes in a deep pot; fill pot up with about 2 inches of water. Cover and bring to a boil. Let boil approximately 25 minutes and then remove from heat and allow to cool 15 minutes.

In a small saucepan melt butter and add garlic salt. Brush artichokes with garlic butter and grill approximately 5 minutes. Serve with Aioli dipping sauce.

Aioli Sauce (can be made ahead of time)

In a large bowl whisk together sesame oil, olive oil, honey, lemon juice, season salt (or cayenne pepper), Worcestershire sauce and mayonnaise. Refrigerate for 30 minutes.

*Aioli sauce goes great with all varieties of grilled vegetables (squash, mushrooms, peppers, etc.)

Did you stock up on pork or chicken at Lowes Foods last week?  If so, try serving it with this mustard sauce.

Mustard Sauce

1 cup sour cream

1 ½ tsp grated horseradish

1 tsp Dijon mustard

1 tsp tarragon vinegar

1 clove garlic, minced

salt & pepper

Combine all ingredients, mix and season with salt & pepper. Makes approximately 1 ¼ cups.