Asparagus with Almonds, Feta and Craisins, Quinoa and Vegetables, Shrimp and Vegetables Stir Fry

Asparagus with Almonds, Feta and Craisins

  • 1 bunch fresh asparagus
  • 1/3 cup slivered almonds
  • 2 Tbsp. olive oil
  • 1/3 cup craisins
  • ¼ cup feta cheese, crumbled
  • Pinch of salt

Clean the asparagus and remove the woody ends. Discard the ends. Heat the olive oil in a skillet over medium heat. Stir in the craisins, almonds and salt. Cook and stir for about 4 minutes. Add the asparagus and cook about 5-8 minutes, until the spears are tender and bright green. You may need to add a little more olive oil. Remove the asparagus spears to a serving dish and spoon the almonds and craisins over the top of the asparagus.

Quinoa and Vegetables

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 4 medium carrots, chopped
  • 1 medium zucchini, chopped
  • 8 spears fresh asparagus, chopped, woody stems removed and discarded
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. olive oil
  • 1 teas. fresh thyme
  • leaves (discard stem)

Place the 2 cups of water in a small saucepan with a lid. Place saucepan over medium-high heat and bring the water to a boil. Add the quinoa and stir. Reduce the heat to simmer, recover the pan and simmer for 11-12 minutes or until the water is absorbed. In another small pot with a lid, steam the vegetables in about ½ inch of water for 3-4 minutes. Vegetables may also be steamed in the microwave. Prepare the dressing by placing the rice vinegar and thyme leaves in a small bowl and then whisking the oil with the vinegar and thyme. Set dressing aside. When quinoa is cooked, fluff it with a fork. To serve place ¾ cup of quinoa on each of 4 plates. Top the quinoa with one quarter of the vegetables and then spoon about 2 teaspoons of the dressing over the top.

Shrimp and Vegetable Stir-Fry

  • 8 oz. frozen stir-fry vegetables
  • 6 oz. raw shrimp
  • 2 Tbsp. reduced fat peanut butter
  • ¼ cup Teriyaki sauce
  • ¼ cup sweet and sour sauce
  • ¼ cup peanuts
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • ½ teas. lemon juice
  • red pepper flakes to taste
  • salt and pepper to taste

Remove shells from shrimp, devein shrimp and discard shrimp tails. Spray a skillet or wok with cooking spray and place the pan over medium-high heat. Add the stir fry vegetables, lightly salt and pepper the vegetables, and cook until the vegetables are brightly colored. Add the shrimp, lemon juice and garlic and sauté with the vegetables until the garlic become fragrant. Add the crushed red pepper flakes and teriyaki sauce and cook until the shrimp is pink and cooked through. Lower the heat to simmer and add the sweet and sour sauce. Stir to mix the sauce with the other ingredients in the pan. When sauce begins to thick en stir in the peanut butter and peanuts. Allow sauce to thicken and top with the green onions. This stir fry is good served over rice or noodles. Noodles or rice not included in points calculation.