Ranch Style Cole Slaw

Ranch Style Cole Slawgreen-slaw-recipe-cabbage

Ingredients:

  • 1/3 cup mayonnaise
  • 2/3 cup sour cream
  • 2 Tablespoons lemon juice
  • Artificial sweetener to equal 2 T sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/8 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon plus one pinch salt
  • 1 lb. cabbage, shredded

Mix dressing ingredients, add cabbage and refrigerate until chilled.  Enjoy!

 

Braised Cabbage

cabbageslawBraised Cabbage

  • 1/2 cup water
  • 2 cups coarsely chopped cabbage
  • Salt and freshly ground black pepper

Bring water to a boil in a skillet or saucepan. Stir in the cabbage, cover and cook until it just tender, about 5 minutes. Sprinkle with salt and pepper to taste.

Basil Chicken with Vegetables

basil

Basil Chicken with Vegetables

Ingredients:

  • 1 pound boneless chicken meat, cut into bite sized pieces
  • 1 red Bell pepper, chopped
  • 8 oz mushrooms, sliced
  • 2 cups sliced zucchini or other summer squash
  • 8 oz fresh basil, chopped
  • 3 cloves garlic, minced or pressed
  • 3 Tablespoons olive oil
  • Salt and pepper to taste

Preparation:

Heat oil in large skillet on high heat, and sprinkle salt and pepper on chicken. Cook chicken on one side. Add the vegetables and stir. When food is nearly cooked, push it to one side and add the garlic. After about 30 seconds, stir it all together and add the basil. Cook another 30-60 seconds and serve. Pesto (homemade or store-bought) can be substituted for the garlic and basil.

 

Pan Fried Shrimp with Vegetables

Pan Fried Shrimp with VegetablesMD weight loss recipe

You will need:

  • 4 teaspoons canola oil
  • 2 tablespoons plus 1 1/2 teaspoon low-sodium soy sauce
  • 3-4 garlic cloves
  • 1 1/2 pounds medium peeled and deveined fresh or frozen (thawed) shrimp
  • 2 tablespoons fresh ginger, minced
  • 8 ounces white mushrooms, quartered
  • 4 scallions, cut into 1 in. pieces
  • 1 large bell pepper (any color), cut into thin strips
  • 8 ounces snow peas, strings removed
  • 1/4 teaspoon red pepper flakes

Preparation:

Whisk together 2 teaspoons of the canola oil, 1 1/2 teaspoon of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.  Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes.  Transfer to a plate.  Heat remaining oil in the same skillet over high heat; add ginger and cook for 30 seconds.  Add mushrooms, scallions, bell pepper, snow peas and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes.  Stir in shrimp and remaining soy sauce and toss to combine.  Serve hot.