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Showing posts from September 10, 2015

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Omelet in a Bag From

2 eggs 2 slices ham, chopped 1/2 cup shredded Cheddar cheese 1 tbsp. chopped onion 1 tbsp. chopped green bell pepper 1 tbsp. chunky salsa 
METHODS/STEPS Crack the 2 eggs into a large and heat resistant re-sealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the egg. Open the bag, and add the ham, cheese, onion, green pepper and salsa. Squeeze out as much of the air as you can, and seal the bag.
Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

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shrimp pasta salad from

INGREDIENTS 12 oz. whole-wheat rotini or rotelle pasta or fusilli 1 lb. peeled deveined shrimp, tails removed (30 to 35) 1/4 cup olive oil 1 medium red onion, chopped 3 large garlic cloves, minced 3/4 tsp. salt (taste and season slowly) 1/2 tsp. red chili pepper flakes 1/4 tsp. ground cumin 2 cups loosely packed baby spinach leaves 1 (15 oz.) can chickpeas, drained and rinsed (garbanzos) 1 1/4 cups strained low-fat Greek yogurt (or whole-milk plain yogurt) 1/3 cup chopped fresh mint leaves 2 1/2 tbsp. fresh lemon juice 2 tsp. finely grated lemon zest
METHODS/STEPS Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package instructions. Drain and set aside. Meanwhile, toss shrimp with 2 tbsp. olive oil, onion, garlic, 3/4 tsp. salt, chili flakes, and cumin; marinate at room temperature for 10 minutes. Preheat a medium frying pan over medium heat, and then add shrimp and marinade. Cook, stirring often, until shrimp are pink and f…