Recipes: Breakfast or Lunch for a Bunch

the recipes

may 2001

Breakfast or Lunch for a Bunch

Spicy Shrimp over Field Greens and Arugula with Polenta Croutons

(makes 4 servings)

1/4	cup (60 ml) olive oil
4	teaspoons white wine vinegar
1	tablespoon fresh lemon juice
1	jalapeño chile pepper, minced
1	large garlic clove, finely minced
3	tablespoons chopped cilantro
1/8	teaspoon cayenne pepper
1	large lemon, thinly sliced
1/4	cup (40 g) thinly sliced red onion
1	pound (480 g) cooked large shrimp
1	1-pound (480 g) package polenta
	refrigerated butter-flavored cooking spray
1	4-ounce (120 g) bag mixed organic baby greens
2	2/3-ounce (19 g) containers arugula

In a container with a lid, whisk together the olive oil, vinegar, lemon juice, chile pepper, garlic, cilantro, and cayenne pepper. Stir in lemon and red onion slices. Add the shrimp and stir to evenly coat. Cover and refrigerate for at least 4 hours.
Thinly slice the polenta into 16 slices. Cut each slice into quarters.
When ready to serve, lightly coat a cast iron skillet with cooking spray. Place over medium-high heat and sauté the polenta pieces until lightly browned on both sides, about 2 to 3 minutes per side, turning once. Transfer polenta to a paper towel to drain.
Combine the baby greens and arugula. Divide between 4 large dinner plates. Using a slotted spoon, remove the shrimp from the marinade. Arrange on the greens along with the polenta croutons. Drizzle each salad with some of the marinade and serve.

Per serving:	293 calories (37% calories from fat), 27 g protein, 12 g total fat (1.7 g saturated fat), 18 g carbohydrates, 3 g dietary fiber, 221 mg cholesterol, 380 mg potassium, 464 mg sodium
Diabetic exchanges:	4 very lean protein, 1 carbohydrate (bread/starch), 1 1/2 fat

Springtime Fruit Plates

(makes 4 servings)

4	slices fresh pineapple, about 3/4 pound (360 g) total, peeled and cored
1	cup (144 g) sliced fresh strawberries
1	tablespoon fresh lemon juice
1/2	cup 73 g) fresh blueberries, rinsed
	grated lemon zest
	grated nutmeg

Place each pineapple slice on a dessert plate.
In a food processor or blender, puree the strawberries with the lemon juice. Drizzle the puree around one side
Scatter the blueberries onto the top of the pineapple slices. Sprinkle each plate with some of the grated lemon zest and dust lightly with nutmeg. Serve cold.

Per serving:	65 calories (7% calories from fat), 1 g protein, 1 g total fat (0 saturated fat), 16 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 186 mg potassium, 2 mg sodium
Diabetic servings:	1 carbohydrate (fruit)

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