Lemon Shrimp Orzo
Liz Gibbs • March 28, 2024
Lemon Shrimp Orzo
2 tablespoons olive oil 1 small onion 2 garlic cloves minces
3 1/2 cups reduced sodium chicken broth 1 pound uncooked whole wheat orzo pasta1 cup water 4 cups arugula 3 tablespoons lemon juice1 pound uncooked shrimp (31-40 per pound) peeled and deveined 1/2 teaspoon salt1/4 teaspoon pepper 1/2 cup Greek olives, halved 1 1/2 cups crumbled feta cheeseFresh basil leavesDirectionsIn a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes.Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and fresh basil.Total TimePrep/Total Time: 30 min.Makes8 servingsNutrition Facts1 cup: 367 calories, 11g fat (3g saturated fat), 80mg cholesterol, 808mg sodium, 44g carbohydrate (1g sugars, 10g fiber), 22g protein.
Prep Time: Total Time: Servings: 15 mins 15 mins 8 Ingredients: - 1 cup mayonnaise - ¼ cup white sugar or to taste - 4 teaspoons white wine vinegar - ½ teaspoon dried dill weed - ½ teaspoon seasoned salt or to taste - 4 medium cucumbers, peeled and sliced Directions: Stir mayonnaise, sugar, vinegar, dill, and seasoned salt together in a large bowl until sugar has dissolved. Stir in cucumber slices, tossing to coat. Nutrition Facts (per serving) 237 22g 11g 1g Calories Fat Carbs Protein
Prep Time: Total Time: Servings: 5 mins 5 mins 6 ½ cup mayonnaise 2 tablespoons white sugar or to taste 1 ½ tablespoons lemon juice 1 tablespoon vinegar ½ teaspoon ground black pepper or to taste ¼ teaspoon salt or to taste Gather all ingredients Whisk mayonnaise, sugar, lemon juice, vinegar, pepper, and salt together in a bowl until smooth and creamy Add to your favorite coleslaw mix! Nutrition Facts (per serving) 142 Calories 14g Fat 5g Carbs 0g Protein
Prep Time Cook Time Yield 15 min 15 min 4 servings Ingredients 1 tablespoon sesame oil 1/2 pound ground pork 1 tablespoon soy sauce 1 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground turmeric 1/4 teaspoon pepper 6 cups shredded cabbage (about 1 small head) 2 large carrots, shredded (about 2 cups) 4 ounces rice noodles 3 green onions, thinly sliced Additional soy sauce, optional Directions In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer. Advertisement Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce. Nutrition Facts 1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
