Greek Shrimp Bruschetta

Ingredients

• 1/3 cup olive oil, divided
• 3/4 pound small fresh shrimp, peeled and deveined
• 1 1/2 tablespoons minced garlic
• 2 large plum tomatoes, seeded and finely chopped
• 1/2 cup sliced green onion
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped parsley
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced fresh thyme
• 1 teaspoon Greek seasoning
• 1 French baguette, cut diagonally into 1/4 inch-thick slices

Preparation

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté shrimp and garlic 3 to 4 minutes until shrimp are cooked.
• Transfer to a small bowl and chill.
• Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp. Refrigerate until ready to serve.
• Place bread slices on a baking sheet; brush bread with remaining olive oil. Bake at 375º for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice.

Grilled Eggplant Panni

Grilled eggplant is one of life’s simpler pleasures: creamy and rich. Look for medium-size, purple eggplants with firm skins and no mushy spots. This end-of-summer treat will be even tastier if you can find the vegetables at a local farmstand—or in your own backyard!

4 sandwiches

Active Time:35 minutes

Total Time:35 minutes

Ingredients

• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons chopped fresh basil
• 2 tablespoons extra-virgin olive oil, divided
• 8 1/2-inch slices eggplant, (about 1 small)
• 1/2 teaspoon garlic salt
• 8 slices whole-grain country bread
• 8 thin slices fresh mozzarella cheese
• 1/3 cup sliced jarred roasted red peppers
• 4 thin slices red onion

Preparation

1. Preheat grill to medium-high.
2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Nutrition

Per serving: 337 calories; 16 g fat ( 6 g sat , 6 g mono ); 22 mg cholesterol; 36 g carbohydrates; 12 g protein; 7 g fiber; 659 mg sodium; 353 mg potassium.

Nutrition Bonus: Folate (28% daily value), Calcium (25% dv), Selenium (23% dv), Iron (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 vegetable, 1 high fat meat, 1 fat

Southwestern Burgers

 

• YIELD: Makes 4 servings
• COOK TIME:9 MINUTES
• PREP TIME:10 MINUTES
• COURSE: Sandwiches

Ingredients

• 1/2 cup finely chopped sweet onion
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 3/4 teaspoon chipotle chile powder
• 1 1/2 pounds ground sirloin
• 4 slices Monterey Jack or pepper Jack cheese
• 4 Kaiser or other sandwich rolls, split
• 4 tomato slices
• 1 avocado, sliced
• 8 slices center-cut bacon, cooked
• Pickled jalapeño chile slices (optional)

Preparation

• 1. Combine first 5 ingredients in a large bowl; mix well. Shape into 4 patties.
• 2. Grill patties, covered, over high heat (450° to 600°) for 5 minutes. Turn patties over; grill 2 to 3 minutes or until cooked to desired degree of doneness. Place 1 cheese slice on each patty; grill 1 more minute or until cheese melts.
• 3. Place rolls, cut-sides down, on grill rack; cover and grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top with tomato, avocado, bacon, jalapeños, if desired, and top halves of rolls.

Grilled Shrimp with Asian Barbecue Sauce

Offer this low-fat dish as an appetizer or an entrée served with hot steamed brown rice—and be sure to use reduced-sodium soy sauce.

• YIELD: Makes 4 servings
• COURSE: Main Dishes

Ingredients

• 2 teaspoons canola oil
• 4 garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 1 jalapeño chile, seeded and minced
• 1/2 cup diced onion
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup light brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons tomato paste
• 1/2 teaspoon dark sesame oil
• 1 pound peeled, large fresh shrimp

Preparation

• Heat canola oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes. Add soy sauce and brown sugar, and bring to a boil. Cook, covered, over medium-low heat 8 minutes or until onion is tender. Cool mixture slightly.
• Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.
• Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.
• Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.

 

Fresh Salmon Burgers

May starts the summer salmon season when all varieties of Alaskan salmon—king, sockeye, pink, coho, and pink are available. Frozen-at-sea salmon is delicious and available year-round.

• YIELD: Makes 4 to 6 servings
• COURSE: Sandwiches

Ingredients

• 1 slice white bread
• 1/4 cup milk
• 1 1/2 pounds salmon fillet
• 1 teaspoon salt
• 2 tablespoons fresh dill or thyme, finely chopped
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
•  Buns of your choice (recommend whole wheat)
• Sour Cream-Dill Sauce (see below)

Preparation

• Soak bread in milk until soft.
• Coarsely chop salmon, and place in a food processor. Pulse several times until roughly chopped. Add bread and milk, salt, and next 3 ingredients. Pulse several times until well blended.
• Form salmon mixture into 4 to 6 patties, and place on a lightly oiled plate. Cover with plastic wrap, and refrigerate until ready to cook.
• Grill burgers over medium-hot coals (or on a grill pan over medium-high heat) 3 to 5 minutes or until done. Serve on Lemon-scented Challah Buns with Sour Cream-Dill Sauce.

Sour Cream-Dill Sauce

• YIELD: Makes about 1 cup
• COURSE: Sauces/Condiments

Ingredients

• 1 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons dill, finely chopped
• 1 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 2 teaspoons sugar

Preparation

• Combine all ingredients. Cover and chill until ready to serve.