greens

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Something to Savor: Cocktail Shrimp Minis! Being a “grazer” can reap advantageous health benefits, in my opinion. Not only are the portions much smaller, but you get to eat every few hours which keeps hunger pangs under control. The rule of thumb is to choose foods high in nutrients and low in sugar, salt, and fat. The key to successful grazing is to prepare things ahead of time. That way when you open the refrigerator, you are drawn to easy choices. Sounds pretty simple, doesn’t it?
COCKTAIL SHRIMP MINIS
Ingredients:

1 dozen fresh shrimp, precooked

1 cup fresh salad greens

8 ounces Neufchâtel cheese, softened

1/2 cup seafood cocktail sauce

1 tablespoon horseradish 
Instructions:

Place salad greens in the bottom of a single serving glass. Divide the block of Neufchâtel cheese into 12 equal portions. Roll each portion into a ball. Place one cheese ball in each glass. Combine seafood cocktail sauce with horseradish. Drizzle sauce evenly over each cheese ball. Skewer one shrimp and insert into each glass, piercing the cheese ball. Refrigerate until ready to serve. 

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? Something to Savor: Beet Bacon Bleu Salad! Remember when you were a kid and your mother made you eat beets? And you hated them? Well, thank goodness as we age, our taste buds change. Perhaps it’s time to give them a second chance. I did and the results made me wonder why I waited so long. 
BEET BACON BLEU SALAD
Ingredients:

15-ounce can sliced beets, drained

3 tablespoons lemon olive oil

1/8 teaspoon seasoned salt

1 teaspoon Herbes de Provence 

2 cups mixed salad greens

1 egg, hard-cooked and sliced

3 slices applewood bacon, cooked crispy and crumbled

1/4 cup bleu cheese, crumbled 

2 tablespoons balsamic reduction 

Garnish with croutons
Instructions:

In a shallow dish, combine lemon olive oil, seasoned salt, and Herbes de Provence. Add sliced beets. Marinate 10 minutes, turn and marinate 10 minutes longer. Arrange salad greens in a bowl. Add beets, reserving marinade. Arrange egg slices on greens. Top with bacon pieces. Sprinkle with bleu cheese crumbles. Drizzle all with reserve marinade plus balsamic reduction. Garnish with croutons. 

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? A Second Helping of Quinoa Mediterranean! Are you getting enough grains in your diet? Well, this nutritious food is actually gluten-free, yet high in fiber. And if you’ve been neglecting protein, this one is an excellent source to remember when dieting. I like the fact that it’s high in antioxidants. See what you think about spicing it up a bit. 
QUINOA MEDITERRANEAN 
Ingredients:

1/4 cup quinoa

1/4 cup long grain brown rice

1/8 teaspoon garlic powder 

1/8 teaspoon onion powder

1/8 teaspoon crushed red pepper flakes 

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1 green onion, sliced

2 tablespoons cashews

1/4 cup bacon pieces, cooked
Instructions:

Bring 1 3/4 cups of water to a boil. Add quinoa, brown rice, garlic powder, onion powder, red pepper flakes, sea salt, and pepper. Stir to combine. Reduce heat to simmer and cover. Simmer 15 minutes until liquid is absorbed. Remove from heat. Let stand for 5 minutes. Add bacon, cashews, and green onion slices. Fluff with fork.