Greenlight Gourmet - Quick and Easy Meals!

Well it is that time of year again - busy schedule, sun is setting earlier and we seem to have less time to cook and put together a meal. We try out this recipe - it is quick, easy and very tasty, it will take about 20 minutes to make leaving you lots of time to enjoy the evening with your sweetie!


Shrimp and Pearls servings: 4

1 lb Large shrimp, peeled & deveined
½ Medium onion, chopped
2 cloves Garlic, minced
½ cup Fennel, julienne
1 can Diced tomatoes, drained
¼ cup Greek olives, sliced
1 T Fresh oregano, chopped
1 T Fresh mint, chopped
1 T Fresh orange zest
2 T Olive oil
½ cup Pearl pasta
1-1/2 cup Vegetable stock
¼ cup Bulgarian Feta, crumbled



1. Place a large sauce pan or deep sauté pan over medium high heat and add the olive oil.
2. Add the onion, garlic and fennel; sauté until soft.
3. Add the shrimp and quickly sauté for about a minute just to develop flavor. (Shrimp will be cooked more later in recipe.)
4. Remove the shrimp from the pan and allow to rest.
5. Add the pearl pasta and stir to coat. Cook for 4 minutes to toast the pasta; stir constantly.
6. Add the vegetable stock and tomatoes, then bring to a boil, cook until the pasta is tender.
7. Add the shrimp, olives, herbs, and orange zest, mix well and allow to simmer for about 2 minutes until the shrimp is completely cooked.
8. Plate and garnish with the crumbled feta cheese.





Calories Fat Fiber
Per serving 504 20.5 6.4


© Doak & Krantz 2009

Baby it is cold out! How about something grilled

You know with the temperature at -9 today I am looking for any way to bring on a little summer. So I have decide to post a Summer grilled vegetable pasta salad. I know for most of you it is really cold and the grill is shut down for the season, but you can do this either under the broiler or with a grill pan on the stove. Just make a few adjustments - if you want to make this a main course add either grilled shrimp or chicken to it and you have a healthy and fulling dinner. Happy cooking and enjoy a little ray of summer - in the dead of winter!

Grilled Summer Vegetable & Pearl Pasta Salad servings 4


4 Zucchini, medium sliced
1 Red onion, sliced thick
½ Fennel Bulb, sliced thick
1 Red Pepper, split
12 Mushrooms, whole
2 Tsp Olive Oil
2 Tbsp Basil, Chiffonade
2 cloves Garlic, minced
¼ cup Parmesan Cheese, Grated
2 cups Pearl Pasta, cooked and cooled
2 tbsp Rice Wine Vinegar
2 tbsp Olive Oil
To Taste Salt & Pepper


Drizzle the zucchini, onion, fennel, red pepper and mushrooms with the olive oil and season with salt and pepper.
Place vegetables on a medium high grill and sear on both sides cooking for about 2 to 4 minutes per side or just enough to caramelize the vegetables
Remove from the grill and allow to rest and cool
Once cool – quarter the mushrooms, slice the zucchini into 1” squares, slice the fennel pepper and onion into julienne strips and add to a large bowl.
Add the basil and garlic to the bowl and toss all the ingredients, add the chilled pearl pasta, rice wine vinegar and olive oil.
Salt and pepper then add the Parmesan cheese to the salad and toss one last time
Serve at room temperature


To Cook Pearl Pasta
Place 4 cups of water over high heat in a stock pot and bring to a boil add salt to the water.
Add the pearl pasta and stir frequently bring back to a rapid boil and cook until tender – 7 to 9 minutes
Drain and rinse with cold water – set aside – add a little olive oil and toss to prevent clumping.

© Doak & Krantz 2009

Looking to eat lighter during the Holidays - try the Chopped Chicken Salad

We love to eat salads for dinner we find them to be full of flavor while lower in calories. This is one of the ways I have managed to reduce my weight this year by about 20 pounds. That and a lot of fun exercise which is harder to do now - but I am thinking Linda will teach me how to cross-country ski - maybe this weekend. Goodness knows we have enough snow on the ground. Last night we pulled together one of our favorites - Chinese Chopped Chicken Salad - lots of crunchy vegetables with convenience roasted chicken in a zippy peanut sauce dressing. Here is the recipe - give it a try - total prep time is only about 20 minutes and like all of my recipes you can easily add other ingredients to this one - like pineapple or oranges, or substitute shrimp for the chicken - lots of possibilities. Give it a spin

Chinese Chopped Chicken Salad 4 servings

½ Rotisserie roasted chicken, meat pulled and shredded
1 Cucumber, peeled, seeded and sliced
¼ cup Red pepper strips – fresh or jarred
1 Mango, diced
¼ cup Red onion, shaved
1 Carrot, shredded
½ cup Cherry tomatoes, cut in half
1 pkg Ramen noodles, coarsely crushed
2 cup Napa cabbage, shredded
2 cup Salad greens

Dressing
1/4 cup Thai peanut dressing (bottled)
¼ cup Rice vinegar
2 tbsp Orange juice
S&P To taste


1. Pull the meat from the chicken and shred with fingers into ½ inch wide strips; place in a large bowl.

2. Place the rest of the salad ingredients into the same bowl and toss together to evenly mix all the items.

3. Add the desired amount of dressing and toss to coat all ingredients.

4. Adjust the seasoning with salt and pepper.

5. Pile in a mound on 4 plates and top with a little remaining dressing.

Salad is best served with chilled chicken.
Dressing is good for up to 7 days in the refrigerator.


© Doak & Krantz 2007


Per serving
Calories 283.47
Fat 7.04 g
Fiber 1.6 g
WW pts 6