It looks like rain today so it could turn into a good day to try a new book and a new recipe! Bill and I are starting to work on a new book together, his book “The Day Satan Called” will be released on October 11th so it is time for us to do one together, so please pray for us!
If you like Shrimp and veggies you will love this Salad:
Grilled Jerk Shrimp Orzo Salad
Prep Time: 25 Min Grill Time: 25
- 1 large ear sweet corn in husk
- 1 teaspoon olive oil
- 1/3 cup uncooked whole wheat orzo pasta
- 6 fresh asparagus spears, trimmed
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1 tablespoon Caribbean jerk seasoning
- 1 small sweet red pepper, chopped
- 2 tablespoons white vinegar
- 1 tablespoon water
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Carefully peel back corn husk to within 1 in. of bottom; remove silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen string. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
- Meanwhile, cook orzo according to package directions. Drain and rinse in cold water; set aside.
- Thread asparagus spears onto two parallel metal or soaked wooden skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill asparagus and shrimp, covered, over medium heat for 5-8 minutes or until asparagus is crisp-tender and shrimp turn pink, turning once.
- Cut corn from cob; place in a large bowl. Cut asparagus into 1-in. pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 2 servings.
Chocolate Peanut Parfaits
Prep Time: 15 Min + Chilling
- 2 chocolate wafers, crushed
- 1/4 cup fat-free sweetened condensed milk
- 2 ounces PHILADELPHIA Fat Free Cream Cheese
- 2 tablespoons reduced-fat creamy peanut butter
- 3/4 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 cup reduced-fat whipped topping
- 1 teaspoon chocolate syrup
- 1 teaspoon chopped dry roasted peanuts
- Divide crushed wafers between two parfait glasses. In a small bowl, beat the milk, cream cheese, peanut butter, lemon juice and vanilla. Fold in whipped topping. Spoon over crushed wafers. Cover and refrigerate for at least 1 hour. Just before serving, drizzle with syrup and sprinkle with peanuts. Yield: 2 servings.
Nutrition Facts: 1 parfait equals 285 calories, 8 g fat (3 g saturated fat), 7 mg cholesterol, 332 mg sodium, 41 g carbohydrate, 1 g fiber, 12 g protein.
Chocolate Peanut Parfaits published in Healthy Cooking August/September 2009, p66
I hope you have an incredibly blessed weekend! I will be posting some of my favorite books later today as well so check them out!