Cook Without Book

                    Ingredients 1 pound   shrimp, cooked, peeled, and deveined 1 1/2 tablespoons   reduced-fat mayonnaise 1 tablespoon   fresh lemon juice 2 tablespoons   chopped fresh basil Salt and pepper, to taste 4  whole-wheat hot dog buns, toasted Tomato slices Lettuce leaves Garnish: lemon wedges (optional) Preparation Chop shrimp, and mix with mayonnaise, fresh lemon juice, chopped fresh basil, and salt and pepper, to taste. Top each hot dog bun with tomato slices and lettuce leaves. Spoon shrimp salad into buns; serve immediately, garnished with lemon wedges (if you have some).

                        Prep Time:  15 minutes Total Time:  15 minutes Yield:  Makes 4 servings (serving size: about 1 cup)    Ingredients 2  red plums, pitted and sliced 1 cup   raspberries 1 cup   blueberries 1 tablespoon   sugar 1 tablespoon   fresh orange juice 1/2 teaspoon   cinnamon 2 tablespoons   unsalted shelled pistachios, chopped 3  mint leaves, coarsely torn (about 1 tablespoon) Preparation 1. Toss plums, raspberries, and blueberries with sugar, orange juice, and cinnamon; let stand 15 minutes. Serve sprinkled with pistachios and mint. Nutritional Information Calories per serving: 90 Fat per serving: 2g Saturated fat per serving: 0.0g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 1g Protein per serving: 2g Carbohydrates per serving: 18g Fiber per serving: 4g Cholesterol per serving: 0.0mg Iron per serving: 1mg Sodium per serving: 1mg Calcium per serving: 23mg

                    Prep Time:  30 minutes Cook Time:  30 minutes Total Time:  1 hour Yield:  Makes 10 servings (serving size: 1 slice) Ingredients CRUST: 1 1/4 cups   graham cracker crumbs (about 9 sheets) 1  large egg white, lightly beaten 3 tablespoons   sugar 2 tablespoons   unsalted butter, melted 1 tablespoon   canola oil FILLING: 2 teaspoons   unflavored gelatin 1 cup   unsweetened almond milk, divided 1 1/2 cups   fat-free Greek yogurt 1/3 cup   packed light brown sugar 1/8 teaspoon   salt 1/2  vanilla bean TOPPING: 1 1/2 pounds   peeled, pitted peaches, cut into wedges 2 teaspoons   lemon juice 2 tablespoons   water 2 tablespoons   sugar 1 teaspoon   unsalted butter, cut into small pieces Preparation 1. Preheat oven to 350°. In a food processor, pulse crust ingredients until blended; press into a 9-inch pie plate to form crust. Bake until golden (about 10 minutes); set aside on a rack to cool (about 30 minutes). Leave oven on. 2. Sprinkl

                 Prep Time:  15 minutes Cook Time:  30 minutes Total Time:  45 minutes Yield:  Makes 4 servings (serving size: 1 chicken breast plus berries) Ingredients 1 cup   unsweetened pomegranate juice 1 tablespoon   molasses 1/4 cup   packed brown sugar 1  garlic clove, minced 1 teaspoon   minced fresh ginger 1/8 teaspoon   crushed red pepper 4  (6-ounce) skinless, boneless chicken breasts 1  pint blackberries Preparation 1. In a medium saucepan, simmer the first 6 ingredients (through crushed red pepper) until reduced by half and just syrupy (15-20 minutes). Reserve 2 tablespoons of sauce for brushing on chicken; cool the remaining sauce slightly, then gently toss with blackberries. 2. Preheat grill to medium-high. Place chicken on grill, and cook 5 minutes per side. Brush chicken with the reserved sauce; grill just until chicken is glazed. Serve with blackberries. Nutritional Information Calories per serving: 322 Fat per serving: 2g Saturat

Salmon with Roasted Cherry Tomatoes Yield:  2 servings (serving size: 1 fillet and 1/2 cup tomato mixture) Ingredients 2 cups   cherry tomatoes 1 1/2 teaspoons   chopped fresh thyme 1 teaspoon   olive oil 1/4 teaspoon   salt 1/4 teaspoon   black pepper 2  garlic cloves, minced Cooking spray 2  (6-ounce) salmon fillets (about 1 inch thick) 2 tablespoons   fresh lemon juice Preparation Preheat oven to 400°. Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes. Bake at 400° for 15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice. Nutritional Information Calories per serving: 265 Calories from fat: 43% Fat per serving: 12.6g Saturated fat per serving: 2.7g Monounsaturated fat per serving: 6g Polyunsaturated fat per serving: 2.8g Protein per serving: 28.7g Carbohydrates per serving: 9.6g

Grilled Rosemary Plum Tomatoes Yield:  serves 4 (serving size: 4 halves) Ingredients 1 tablespoon   minced shallots 1 1/2 teaspoons   olive oil 1 teaspoon   chopped fresh rosemary 1/2 teaspoon   grated lemon rind 1/2 teaspoon   freshly ground black pepper 1/4 teaspoon   salt 8  plum tomatoes, halved lengthwise Cooking spray Preparation Prepare grill. Combine first 6 ingredients (through salt) in a small bowl. Add tomatoes; toss to coat. Place tomatoes, cut side up, on grill rack coated with cooking spray. Cook 3 minutes or until thoroughly heated. Nutritional Information Calories per serving: 44 Calories from fat: 39% Fat per serving: 2g Saturated fat per serving: 0.3g Monounsaturated fat per serving: 1.3g Polyunsaturated fat per serving: 0.3g Protein per serving: 1g Carbohydrates per serving: 6g Fiber per serving: 2g Cholesterol per serving: 0.0mg Iron per serving: 1mg Sodium per serving: 158mg Calcium per serving: 9mg

Veggie Stack with Basil Prep: 20 minutes; Marinate: 20 minutes; Cook: 8 minutes. 1/2 cup   red wine vinegar 2 tablespoons   honey 1 tablespoon   finely chopped garlic 2 tablespoons   olive oil, plus more for brushing grill 1/4 teaspoon   salt 1/4 teaspoon   pepper 1  (10-ounce) eggplant, cut crosswise into 12 (1/4-inch-thick) slices 1  (5-ounce) yellow squash, cut crosswise into 8 (1/4-inch-thick) slices 1  (5-ounce) zucchini, cut crosswise into 8 (1/4-inch-thick) slices 3/4 cup   uncooked couscous 1  small red onion, cut into 4 (1/4-inch-thick) rings 1  vine-ripened tomato, cut crosswise into 4 slices 1/2 cup   (2 ounces) shredded part-skim mozzarella, divided 1/4 cup   chopped fresh basil, plus additional leaves for garnish Preparation 1. Whisk together first 6 ingredients. Reserve 1/4 of vinaigrette. Add eggplant, squash, and zucchini. Let stand 20 minutes. 2. Bring 1 cup water to a boil, and stir in couscous. Remove pan from heat, cover, and let sta

Summer-Garden Gazpacho Prep: 20 minutes; Chill: 30 minutes. Yield:  8 servings (serving size: 1 cup) Ingredients 4 cups   tomato juice (such as Campbell's Organic Tomato Juice) 2 cups   chopped seeded tomato 1 3/4 cups   chopped seeded unpeeled cucumber 1 cup   finely chopped yellow bell pepper 1 cup   finely chopped red bell pepper 1/2 cup   finely chopped red onion 2 tablespoons   balsamic vinegar 2 tablespoons   olive oil 2  garlic cloves, minced 1/2 teaspoon   salt 1/2 teaspoon   freshly ground black pepper 1/4 cup   chopped fresh basil Preparation 1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving. 2. Ladle the gazpacho into soup bowls; top with basil. Nutritional Information Calories per serving: 88 Fat per serving: 4g Saturated fat per serving: 1g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 1g Protein per serving: 2g C

                                Yield:  Makes 6 servings (serving size: 1/6 chicken and 2/3 cup sauce) Ingredients 1 tablespoon   vegetable oil 1  medium onion, finely chopped 2  garlic cloves, minced 1 1/2 teaspoons   cumin 1 teaspoon   cinnamon 1/2 teaspoon   salt 1/4 teaspoon   black pepper 1  (28-ounce) can diced tomatoes 1  (4-ounce) can diced green chiles 3 ounces   dark chocolate, chopped 1 teaspoon   tahini 1 tablespoon   chopped cilantro Rotisserie chicken Garnish: sliced avocado and tomatoes Preparation Heat vegetable oil over medium heat in a large saucepan; add chopped onion, and cook for 3 minutes or until translucent. Add minced garlic, and cook for another minute. Stir in cumin, cinnamon, salt, and black pepper; cook for 1 minute. Stir in diced tomatoes and green chiles; simmer for 10 minutes. Stir in chopped chocolate and tahini until melted. Stir in cilantro; cool slightly. Process in a blender or food processor for 30 seconds or until sm

Vegetarian Chipotle Nachos                               These vegetarian nachos flavored with chipotle chiles have all the heartiness of the beef version. You can also use the spicy bean mixture to fill  tacos  and burritos. Look for meatless crumbles in the produce section near the tofu and other soy products. Ingredients   Cooking spray 1 cup   chopped green bell pepper (about 1 medium)   1 cup   chopped onion (about 1 medium)   1  (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground) 1  (7-ounce) can chipotle chiles in adobo sauce 1  (15-ounce) can pinto beans, rinsed and drained 1  (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained 1/4 cup   chopped fresh cilantro   8 cups   baked corn tortilla chips (6 ounces) 2 cups   shredded romaine lettuce 1 cup   diced peeled avocado (about 1 medium) 3/4 cup   vertically sliced red onion 3/4 cup   (3 ounces) shredded sharp cheddar cheese   6 tablespoons   fat-free so

Prep Time:  5 minutes Yield:  1 serving Ingredients 3 cups   mixed salad greens 1/2 cup   canned garbanzo beans, rinsed and drained 1/2 cup   shredded carrot 1/2 cup   shredded red cabbage 1 tablespoon   grated Parmesan cheese 2 tablespoons   chopped walnuts 2 tablespoons   dried cranberries 2 tablespoons   low-fat balsamic vinaigrette Preparation 1. Combine first 7 ingredients (through cranberries) in a large bowl. 2. Toss with vinaigrette and serve. Nutritional Information Calories per serving: 380 Fat per serving: 14g Saturated fat per serving: 2g Monounsaturated fat per serving: 2g Polyunsaturated fat per serving: 8g Protein per serving: 14g Carbohydrates per serving: 57g Fiber per serving: 13g Cholesterol per serving: 5mg Sodium per serving: 760mg Rs per serving: 2.1g