From Junk Food to Joy Food

Joy Bauer is a nutritionist and presence on the today show. In her new book From Junk Food to Joy Food she has taken comfort food and made it more healthy. Sometimes it seems like her ideas would not taste good. But adding black bean puree to box cupcakes instead of oil and eggs actually tastes good. Though her choice of icing I did not enjoy. Still for those of us who are looking to lower cholesterol, sugar and fat content her ideas are worth trying.

Wok Wednesdays -Stir-Fried Baby Bok Choy with Sichuan Pepper and Salt

I was so happy to get my copy of  Stir Frying to the Sky’s Edge and make this week’s recipe. This is my first could not find the Sichaun peppercorns called for in the recipe so I substituted red pepper flakes.  I served this vegetable dish with salmon and roasted potatoes and my family enjoyed it.

Taco Salad in a Jar

Ingredients:IMG_2014

1 clean mason jar

Salsa

Corn, either from the cob or frozen corn

Black beans, rinsed and drained

1 pkg. of taco seasoning

Chicken or Beef

Mexican or Cheddar cheese

Toppings you like or taco salad might include black olives, green onions, red onions, lettuce, tomato.

Directions

  1.  Cook whether meat you want to use using the directions on taco package.
  2. Put 1-2 Tablespoons of salsa in the bottom of the jar.
  3. Place the heavier items next:  beans, corn, chicken or beef.
  4. Next place the lighter items – onions, tomatoes, olives, cheese
  5. Place the lettuce last if you use it.
  6. Place the lid on top and store in the refrigerator.
  7. Salad in a jar will keep for 5 days in the refrigerator.
  8. When ready to eat shake the jar or place on a plate to eat.

Saute Shrimp and Spinach

Saute Shrimp and Spinach

One of my go to recipes is  shrimp with a side of saute spinach.  Not only is it healthy but it is IMG_0292easy to make.

 

 

 

 

 

 

Ingredients:

1 bunch of spinach

1 clove garlic, minced

1/4 cup chicken broth

1 tbs. butter

1 pound shrimp

Emeril essence spice

 

To cook the shrimp:

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Heat olive oil in a hot skillet.  Take the shells off the shrimp and place in a bowl.

 

 

 

Sprinkle EmerIMG_0280il essence on the shrimp and toss.  Turn the shrimp over when the bottom is pink. Cook until pink.

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Spinach Saute:

Wash the spinach and lay it on paper towels and squeeze out all the water.  You may also use a salad spIMG_0279inner but paper towels work just as well.

 

 

 

 

 

 

 

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Heat a skillet on medium heat.  Place the butter and minced garlic  in the pan. Melt the butter and saute the garlic for a few seconds. Add the chicken broth and bring to a boil.  Tear half of the spinach in to bite size pieces and put in broth.  Saure Spinach for 10 – 20 seconds.  Add the rest of the spinach and cook for a few seconds until the second batch of spinach is just starting to wilt.

Add some french bread and some white wine and you have a simply good meal.