Quick Shrimp Cobb Salad
The possibilities with fresh vegetable salads are endless.
This recipe is easy peasy and healthy. It is great for a light dinner, or for a ladies luncheon kind of a thing.
Quick Shrimp Cobb Salad (for two):
Ingredients:
- 1 head of washed chopped Romaine Lettuce
- Lots o’ matchstick carrots or diced/sliced carrots
- 1 avocado diced
- 4 pieces of Bacon cooked and crumbled/chopped
- 2/3-3/4 lb. peeled deveined shrimp
- Salt, pepper, and paprika
Directions:
1. Lay a bed of greens on a plate and top with the veggies and bacon.
2. In a pan that has heated on medium high, add a couple turns of olive oil to the pan. Allow to heat for 10 seconds or so, and then add the shrimp. Cook until the shrimp is done and they form ‘C’ shapes. Season to taste with salt, pepper, and paprika.
3. Scatter the salad with the shrimp.
4. Serve with lemon wedges for squeezing and olive oil. No dressing is required. The lemon and olive oil mixed around with the creamy avocado makes its own ‘dressing.’
Adapted from: Shrimp Cobb Salad
Healthy and delish!
Meatloaf, Double Beatloaf with Bacon!
OK first, in order to get into the proper spirit, please take a listen to A Christmas Story clip fav: http://wilstar.com/midi/meatloaf.wav.
Now, I actually love Meatloaf, Double Beatloaf especially when it is covered in bacon and allergen free…say what?! Yes, it is true. My husband went NUTS over this meatloaf calling it the best thing I had made since my diagnosis. This meal is hearty, comforting and makes you feel like you’re cheating on your allergen-free diet!
So, watch me make a delish meatloaf with Oven Roasted Fingerling Potatoes with Artichoke Hearts and Throw-Together Cabbage with Prosciutto. This dinner takes a little longer than some, but it is worth it, as you’ll have leftovers for a couple nights at least…and even extra meatloaf for sandwiches!
The recipes are below the videos.
Meatloaf, Double Beatloaf with Bacon:
- 1 tablespoon extra virgin olive oil
- 3-4 small ribs celery, finely chopped
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 cloves garlic, finely chopped
- Salt and pepper
- About 3/4 cup Gluten Free Beer
- 1/3-1/2 loaf of Gluten Free Bread
- 3/4 cup Plain Dairy Free Milk
- 1 1/2 pounds ground beef
- 1 cup grated Dairy-Free, Soy-Free Cheddar
- 1 tablespoon dried mustard
- 1/2 teaspoon cayenne pepper
- 3 tablespoons Natural Beef Broth
- 2 EnerG ‘Eggs’
- 3/4 pound good-quality, thinly-sliced uncured bacon
Preparation
Pre-heat the oven to 375°F.
Line a rimmed baking sheet with parchment paper.
Heat the olive oil, a turn of the pan, in a medium size skillet over medium to medium-high heat. Add the celery, onion, carrot and garlic; season with salt and pepper and sauté to soften, 10 minutes, stirring frequently. Pour in the beer and stir. Let the beer reduce by half. Turn off the heat and let cool.
Meanwhile, soak the Gluten Free bread in the Non-Dairy milk. Place the ground beef in a bowl and add the cheese. Wring out the bread and add it to the meat, crumbling it into small crumbs over the bowl. Season with salt, pepper, mustard, cayenne and beef broth. Add the EnerG eggs, then mix with your hands to combine.
Form the meat into a long brick shape about 4 inches high on the parchment-lined baking sheet. Wrap the bacon slices across the top, then around sides of the loaf. Bake for 1 hour in the middle of the oven, then switch on the broiler for a few minutes to crisp up that bacon!
This recipe was adapted from Irish Pub Meatloaf by Rachael Ray 2011.
Oven Roasted Fingerlings with Artichoke Hearts
2 lbs. Fingerling Potatoes cut into bit size pieces (@1 in. all around)
8 oz. of Frozen Artichoke Hearts (thawed)
1 Medium or half of 1 large onion sliced in half moons (Cut the onion in half. Put the cut side down, and cut perpendicularly to board to creat half moon shape.)
Salt and Pepper
Dry Mustard
Mustard Seeds
Olive Oil
1/4 c Fresh Italian Parsley chopped
In a BIG bowl combine potatoes, artichoke hearts, and onion. Generously sprinkle the top of the bowl with salt, pepper, dry mustard, and mustard seeds. Add a couple turns of the bowl of olive oil. Mix with your hands or salad fingers. Bake at 425 degrees for about 50 minutes. When the potatoes come out, sprinkle them with the parsley and mix in to wilt.
I’ve been making this from my head for a bit, but I recall that my influences were a potato recipe from Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again by Ina Garten and Roasted Fingerling Potatoes and Baby Artichokes by Cooking Light 2010.
Throw-Together Cabbage with Prosciutto
Heat skillet on medium heat
Add a couple turns of the pan of olive oil
Add 1/2 head of cabbage coarsely chopped
(May drizzle in a little bacon grease from meatloaf for flavor if you dare!)
Sautee until tender
Throw in torn shreds of proscuitto
Season with Salt and Pepper
Cook Allergen Free! Tasty Allergen Free Meals Everyone Will Love! 