Cook Without Book

                                    Ingredients 2  medium sweet potatoes (8 to 10 ounces each) 1/4 cup   turkey kielbasa, diced 12  small shrimp, peeled, deveined, and chopped Prepared salsa 1 tablespoon   reduced-fat sour cream 2 teaspoons   chopped fresh cilantro Preparation Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Brown 1/4 cup kielbasa in a nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes. Remove from heat; stir in salsa. Slit each potato lengthwise. Push ends inward to form a pocket. Stuff shrimp mixture into each. Dollop each potato with 1/2 tablespoon sour cream; sprinkle each with a teaspoon of cilantro. Nutritional Information Calories per serving: 314 Fat per serving: 3g Saturated fat per serving: 1g Monounsaturated fat per serving: 1...

               Prep: 20 minutes; Cook: 15 minutes; Marinate: 10 minutes. Yield:  Makes 4 servings (serving size: 1 wrap) Ingredients 1 pound   large shrimp, peeled and deveined 6 tablespoons   fresh lemon juice, divided 2 teaspoons   olive oil, divided, plus additional for brushing grill 3 tablespoons   chopped fresh dill, divided 1 tablespoon   chopped fresh oregano 3/4 cup   low-fat Greek yogurt, divided 2  garlic cloves, minced and divided 2  cucumbers (about 1 pound) Black pepper, to taste 1  pint cherry tomatoes (about 1/2 pound) 1  small red onion, cut crosswise into 1/3-inch-thick rings 4  whole-grain flatbreads 8  small romaine leaves (optional) Preparation 1. Preheat grill. 2. Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to ...