Sauteed Shrimp Salad - HCG Recipe

Sauteed shrimp salad.

Ingredients
Shrimp
Vegetable Broth
Season - with what ever sounds good.
Spinach Salad (leaves)

Dressing - Made of a little milk, chalula hot sauce, stevia, dill, garlic powder and s/p.

Directions
Saute shrimp in vegetable broth, season with what ever sounds good. Place over a big spinach salad with a dressing made of a little milk, chalula hot sauce, stevia, dill, garlic powder and s/p.

5 MINUTES, 5 INGREDIENT PASTA! HGC Diet Phase 3 or 2

Found on Tumblr

5 MINUTES, 5 INGREDIENT PASTA! PERFECT FOR A DORM! ALL YOU NEED IS A MICROWAVE!

I Picked up a few extra things at Whole Foods the other night. I’m trying to focus more on eating cleaner. Just because it’s coming out of a microwave doesn’t make it unhealthy, well not in this situation!





Calories : 130 Carbs : 20 Fiber : 6g Protein : 15g Fat : 3g
Ingredients:

• 3 Oz Shrimp
• 2 Cups Fresh Spinach
• 1 Tbsp Parmesan (leave this out for Phase 2)
• 1 Bag Shirataki Noodles
• 1/2 Cup Roasted Garlic Sauce

Steps:

1. Microwave Shrimp, Spinach, and Roasted Garlic Sauce for three minutes
2. Rinse Noodles and Microwave for two minutes
3. Combine the sauce with the noodles
4. sprinkle cheese and pepper on top!

Avocado and Edamame Salad

For original post scroll to bottom of this post.

I love to pair radishes with green onions. Mostly I just love the way they look together.

This edamame salad also has chopped parsley, ripe avocado, a garlic and ginger dressing, and sesame seeds.

Avocado and Edamame Salad

serves 4 large or 6 small servings

Print this Recipe!

1 16-ounce bag frozen shelled edamame, thawed

1 clove garlic, minced

1 teaspoon grated fresh ginger

2 teaspoons honey

scant 1/4 cup seasoned rice wine vinegar

3 tablespoons olive oil

juice of 1 lime

pinch of salt and fresh cracked pepper

1/2 cup sliced green onion

3 tablespoons chopped fresh parsley

5 to 8 radishes, sliced

1 ripe avocado, sliced

sesame seeds

Bring about 4 cups of water to boil in a medium saucepan. Add edamame and boil for just a few minutes, until cooked through but still with a slight bite to them. Drain and allow to cool.

In the meantime, make the dressing.

In a small bowl, whisk together rice wine vinegar, oil, garlic, ginger, lime, and salt and pepper. Whisk together until completely incorporated. Set aside.

In a medium bowl, combine cooled edamame, green onion, parsley, radishes, and a sprinkling of sesame seeds. Toss together. Add dressing to desired amount. It’s that easy!

Salad lasts up to 4 days in the fridge, but be warned, the radishes will start the loose their red color… just so you know.

found here:
Avocado and Edamame Salad — Joy the Baker

Autumn Chopped Salad

Photo Courtesy of Richard Swearinger, BHG Food Editor Extraordinaire

For original post- scroll to bottom of this post

Autumn Chopped Salad
(Printable Recipe)

Ingredients
*6 to 8 cups chopped romaine lettuce
*2 medium pears, chopped
*1 cup dried cranberries
*1 cup chopped pecans
*8 slices thick-cut bacon, crisp-cooked and crumbled
*4 to 6 oz. feta cheese, crumbled
*Poppy seed Salad Dressing (I like T. Marzetti)
*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Instructions
*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Happy Cooking!

Found Here:
Espresso and Cream: Autumn Chopped Salad

Mache and Persimmon Salad | seasonal recipes for everyone

Mache and Persimmon Salad
Serves 4
2 small shallots
2 tablespoons champagne vinegar
2 tablespoons lemon juice
½ teaspoon Dijon mustard
¼ teaspoon sugar (or stevia)
½ teapoon kosher salt
1/3 cup extra-virgin olive oil (or HCT oil)
2 Fuyu persimmons
4 oz. piece of Parmigiano Reggiano
8 oz. mache
freshly ground pepper
To make the dressing, whisk the shallots, vinegar, lemon juice, mustard, sugar and salt together. Slowly drizzle in the olive oil, whisking constantly to make an emulsified dressing. Set aside.
Cut the ends off each persimmon. With a paring knife, slice off the skin, removing as little flesh as possible. Using a mandoline, cut each persimmon into thin slices. (Alternatively, slice thinly using a sharp knife.) Set aside
Using a peeler or a knife, shave thin long strips off the block of Parmigiano. Set aside.
Place greens in a bowl and toss lightly with the vinaigrette. Divide the slices of persimmon evenly among the plates. Top each with a generous handful of greens. Top with the cheese shavings. Crack pepper over each salad and serve.

Found on:
Mache and Persimmon Salad | alexandra's kitchen — seasonal recipes for everyone

Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette

This recipe was inspired by one of my readers, who sent me a fabulous Mexican Bean Salad recipe. Thank you, Ellen! It's perfect for entertaining because it's festive and you can make it ahead of time -- in fact, you should because it gets better and better the longer it sits. I made it last weekend when we had friends over for a cookout...everyone loved it.

I'll be honest with you, this salad involves a fair amount of chopping and fussing -- nothing difficult but it does take some time to put together. Please don't let that discourage you! It makes such a large amount, you'll be eating it for days, and it's incredibly substantial -- you won't need to serve much else with it. I made it with grilled chicken and roasted sweet potato wedges.



For the beans, make life easy on yourself and use canned. You could certainly buy them dried and soak them overnight but I don't think it's worth the time or trouble here. Just be sure to rinse and drain them well.



But since you're saving time on the beans, definitely opt for fresh corn. Canned is awful and frozen won't give you the crunch you need.



Fresh lime juice is also a must. If you don't already have one, get yourself an inexpensive citrus juicer like this one from OXO...it makes life in the kitchen soo much easier.



When you make this salad, you have to wait a while for the flavors to meld together. At first, it may taste a little too acidic...but give it a few hours in the fridge and the sharpness will mellow out.



Mark my words, this salad will keep you coming back for seconds and thirds -- it's addictive -- but everything in it's so good for you, I don't think you'll mind.





Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette
Printable Recipe

Serves 6 - 8

Ingredients

2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil (I like Colavita)
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced

Directions

Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.

Found on:
Black Bean Salad with Corn, Red Peppers, Avocado & Lime-Cilantro Vinaigrette - Once Upon A Chef

Grilled Asparagus & Feta Salad

This grilled asparagus salad is the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian. It's so simple, yet so good.

Like most vegetables, asparagus tastes better slightly charred and caramelized, and the direct heat of the grill is the best way to accomplish that. For this recipe, be sure to find nice, thick asparagus spears (the skinny ones will burn and get mushy) and get your grill nice and hot.



Coat the spears with extra virgin olive oil, kosher salt and pepper, then grill them until tender-crisp. Toss with crumbled feta and lemon zest and -- voilà -- you're done. Proof that simple really is fabulous.



Serve this salad room temperature with grilled fish, chicken or meat (particularly these Perfectly Grilled Chicken Breasts or this Grilled Flank Steak). Or try it on its own for lunch or a light bite...all you need to complete the meal is a hunk of warm crusty bread to sop up all the lemon-scented olive oil and feta.



As food writer Michael Pollan has so eloquently said:

Eat Real Food. Not Too Much. Mostly Plants.



I agree. Less Meat. More Vegetables. Grilled Asparagus. Amen.



Grilled Asparagus & Feta Salad
Printable Recipe

Serves 4 as a side

Ingredients

1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**

Directions

1. Preheat grill to high.

2. Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

3. Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold.

*To trim ends, bend one spear near its base to see where it naturally snaps off. Use a knife to trim remaining spears to the same length.

**Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.

Grilled Asparagus & Feta Salad - Once Upon A Chef