Lamb Stew with Veggies

Recipe courtesy wholefoods.com

Ingredients

1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds lamb stew meat, cut into 2-inch chunks
2 tablespoons extra virgin olive oil
1 cup white wine
2 sprigs rosemary
2 sprigs oregano
2 cups baby carrots, halved
2 cups small new red potatoes, halved
1 cup fresh English peas or frozen green peas, thawed
1/4 cup chopped green onions

Method

Combine flour, salt and pepper in a large bowl. Add lamb and toss to coat well. Heat oil in a large heavy pot over medium high heat. Working in batches if needed, add lamb and brown on all sides. Add 11/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil. Cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer for another hour. Stir in the peas. Simmer another 5 to 10 minutes or until peas are just cooked through. Remove and discard stems from rosemary and oregano.

Ladle stew into bowls and garnish with green onions. Serve immediately.

**My variation: I vary the veggies I use in this recipe, and I make sure to cut the lamb into pieces after I remove all the visible fat** I love the taste of lamb and rosemary :)  **

Recipe 

Grilled Marinated Steak with Mushrooms and Blue Cheese

Serves 2 to 3

Craving the perfect steak? Look no further. Earthy mushrooms and salty blue cheese mingle with the natural juices of grilled New York strip to create a deliciously rich flavor. Easy to prepare and minutes to cook, you'll long for the summer grilling season to begin in earnest.

Ingredients

3 teaspoons extra virgin olive oil, divided
2 teaspoons balsamic vinegar
2 cloves garlic, finely chopped
Salt and pepper to taste
2 (8-ounce) New York strip steaks
1/2 pound mushrooms, sliced
2 ounces blue cheese crumbles

Method

In a small bowl, whisk together 2 teaspoons of the oil, vinegar, garlic, and salt and pepper to make a marinade. Place the steaks in a container just large enough to hold them, then pour marinade over the steaks and rub in well over both sides. Allow the steak to marinate in the refrigerator for at least 30 minutes or up to two hours.

Grill steaks over medium high heat until desired doneness, about five minutes per side.

Meanwhile, heat remaining oil in a large skillet over medium high heat. Add mushrooms with a pinch of salt and cook, stirring constantly, until mushrooms have given up most of their liquid, about 5 minutes.

Add blue cheese and stir to blend. If desired, season the mushrooms with fresh ground black pepper. When the steaks are ready, smother with mushroom and blue cheese mixture and serve.

**My variation: Sometimes I use skirt steak instead of NY strip steaks. Serve with your fav side**

Steak

Cottage Cheese Nachos

Recipe courtesy me

Serves 1

Ingredients

1-2 TBSP fat free cottage cheese
1 lb of lean ground beef
1 pack of low sodium taco seasoning
1 can of your favorite beans
Your favorite tortilla chips
**Optional: your favorite cheese and salsa, OR 1 can of Rotel and 1 box of velveeta (extra naughty)**

Directions

Cook ground beef until no longer pink, add a packet of low sodium taco seasoning, and throw beans in for a few minutes before taking off the heat. Mix ingredients and enjoy :)
Top with desired toppings~
If using the rotel and velveeta, cut the velveeta into little chunks and microwave until gooey, then add the rotel. Be warned, velveeta can explode in the microwave if heated too long... ;)

**My favorites: I use low sodium black beans, and unsalted tortilla chips mixed with a few salted ones**

Shrimp Scampi

Recipe courtesy Tyler Florence
Serves 4-6

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 shallots, finely diced
• 2 cloves garlic, minced
• Pinch red pepper flakes, optional
• 1 pound shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes.

Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

**My variation: Use less butter~

For the shrimp : I coat them in italian breadcrumbs and cook them in the oven @ 400 for 8 minutes.Add them after the linguini is ready**

Shrimp Scampi

Had a little helper :)

Happy July 4th~~!

Breakfast @ 5pm....Don't even ask what happened last night LOL~

Here's a pic of my fav breakfast...Cinnamon raisin oatmeal with an omelet (spinach/shrooms/onions/garlic) and a side of kiwi ;)  Here is the recipe