Baptist Hospital

Chef Harry Swinford
1000 W. Moreno;
Pensacola, FL

Shrimp with Vegetables in Papillote, Sesame Noodles, Broccoli Casserole

Shrimp with Vegetables in Papillote

• 1 cup julienned red peppers
• 1 cup julienned carrots
• 1 cup julienned snow peas
• 1/2 cup diced green onions
• 1 lb. shrimp, peeled and de-veined
• 2 tsp. fresh thyme
• 1 tsp. lemon zest
• 1 clove minced garlic
• 1/4 tsp. salt
• Pinch of black pepper
• 8 Tbsp. lemon juice
• 1 Tbsp. + 1 tsp. sesame oil

Preheat oven to 425 degrees. Spray four 12"x12" sheets of foil with non-stick cooking spray. Place 1/4 of all the vegetables onto the center of each sheet of foil. Top each portion of vegetables with shrimp. Combine thyme, zest, garlic, salt and pepper. Sprinkle evenly over shrimp. Drizzle each portion with fresh lemon juice and sesame oil. Enclose shrimp in foil. Crimp edges to seal. Place on baking sheet. Bake for 10-12 minutes.

4 servings
250 cal/serving
13g fat
3 carb

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• 6 oz. spaghetti
• 1/2 cup green onions
• 3 Tbsp. reduced soy sauce
• 2 Tbsp. fresh cilantro, minced
• 2 Tbsp. brown sugar
• 2 Tbsp. balsamic vinegar
• 1 Tbsp. + 1 tsp. sesame oil
• 2 tsp. minced ginger root
• 2 cloves garlic, minced
• Pinch of red pepper
• 8 oz. skinless, boneless chicken breast, cooked and diced
• 1 medium cucumber, peeled, seeded, and julienned
• 1 medium carrot, julienned
• 1/2 cup radish, sliced
• 2 tsp. sesame seeds, toasted

Cook spaghetti 8-10 minutes. Drain and rinse under cold water. Let drain five minutes. Transfer to a bowl. Toss with green onions. Prepare dressing by combining soy sauce, cilantro, sugar, vinegar, oil, ginger, garlic and pepper. Pour half of the dressing over the pasta and toss to combine. Divide evenly onto four plates. Combine chicken, cucumber, carrot, and radish. Mound in the center of the pasta. Drizzle with remaining dressing. Sprinkle with sesame seeds.

4 servings
357 cal/serving
8g fat
46 carb

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• 2 cups broccoli florets
• 2 cups skim milk
• 1 cup nonfat cottage cheese
• 2 oz. grated parmesan cheese
• 2 whole eggs
• 2 egg whites
• 2 tsp. Dijon mustard
• 1/4 tsp. ground red pepper
• Pinch of nutmeg
• 2 Tbsp. minced parsley
• 2 Tbsp. minced dill
• 6 slices white bread, toasted and quartered

Preheat oven to 350 degrees. Spray a 9 inch casserole with non-stick spray. Blanch broccoli florets in boiling water for 3 minutes until bright green and just tender. Rinse with cold water and drain. In a food processor, combine milk, cottage cheese, 1 oz. parmesan cheese, eggs, egg whites, mustard, pepper and nutmeg. Puree until smooth. In the casserole dish, combine toast points and broccoli. Top with cottage cheese mixture. Sprinkle with remaining parmesan cheese. Let stand 15 minutes. Bake 30-35 minutes.

4 servings
308 cal/serving
8g fat
33g carb

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