Grilled Shrimp Kabobs, Baba Ganoush with Flatbread, and Apples Dipped in Honey
by Jes Mostek
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In addition to the recipes, you will also need the following for this meal:
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1 pkg
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flat-bread (Greek) pitas, toasted
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1 jar
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honey
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4
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apples, sliced
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Recipes:
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Baba Ganoush
by Jes Mostek
serves: 4
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 A spicy, delicious, and healthy Mid-Eastern Dip for pita chips, bread, or veggies. It's made up, primarily, of eggplant, tahini (sesame seed paste/butter, and spices) |
| Ingredients: |
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2 med. |
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eggplants |
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4 cloves |
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garlic |
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5 T. |
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Tahini paste |
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5 T. |
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olive oil |
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1/4 c. |
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lemon, juice and zest |
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1/2 tsp. |
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paprika |
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salt and pepper to taste |
| Directions: |
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1. Wash and cut eggplants in half, rub salt on the inside and let them rest for a few minutes.
2. Preheat oven to 350 (alternately, you can use the grill and you'll get a rich, smoky flavor... preheat grill to medium heat)
3. Rinse the eggplants under running water and then dry them with kitchen paper.
4. Place them on a tray and cook them for about 25 minutes (until they are soft).
5. Once they are out of the oven, peel them entirely. You'll see that if they are well-cooked, the peel is easy to take away by gently pulling it off the vegetable.
6. Put the cooked and peeled eggplants in a food processor or mixer (or mash by hand with a potato masher) with all the other ingredients (garlic, tahini paste, lemon juice, olive oil, paprika powder, cumin powder and salt). Mix them until you get a smooth puree/paste.
7. Serve warm or cold with flat bread, pita chips, or cut veggies.
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Lemon Garlic Kabobs
by Julie Long
serves: 6
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| Ingredients: |
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2 lbs |
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shrimp, peeled |
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1 T |
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EVOO |
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2 T |
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green onion, chopped |
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2 T |
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green onion, chopped |
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1/4 c |
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parsley flakes |
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1 1/2 t |
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garlic, minced |
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1 t |
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sweet basil |
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1 t |
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mustard, stone ground |
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1 t |
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salt |
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12 each |
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kabob skewers |
| Directions: |
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If using bamboo kabob skewers, place in water and allow to soak for at least 2 hours prior to preparing meal. Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Preheat Grill on Low-Medium. Place 5-7 shrimp on each kabob stick, spaced evenly. Grill for about 8 minutes, turning halfway through the cooking time.
(Use meat thermometer to test temperature of shrimp at its center. It should maintain a temperature of at least 145° for 15 seconds; visually, shrimp will turn red and the flesh becomes pearly opaque when fully cooked.)
5 WW points/serving
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