Sutter Girl Recipivity


When looking at the list of foods I have to choose from on my Fuel Plan, and the allotted portions of each, some might take the perspective that it’s very limited. Being the half-full girl that I am, I look at it as an opportunity for creativity to flourish!! Kinda like “Chopped” on the Food Network….here’s what’s in your “basket” – now go make something SCRUMPTIOUS!! ;o)  And  – hence the inspiration behind the Sutter Girl term “Recipivity” – the place where Recipe & Creativity collide. ;o) Here’s a couple recipes I’ve created thus far……

Broiled Shrimp Salad

60z of 31-40 count raw shrimp (peeled & de-veined)

Mixed greens (cover plate)

Snow Pea Pods (a few)

Fresh Tomato (sliced into chunks)

McCormick’s Salt-Free Seasonings (Garlic & Herb, Savory All-Purpose)

Filippo Berio Zero Calorie Olive Oil Spritzer

Fresh Lemon (to taste)

Cracked Pepper (to taste)

Plate It!

First, plate your salad with the mixed greens, snow pea pods and chunks of tomato.

Second, deal with the shrimp. I buy my shrimp frozen, thaw them out in the refrigerator, rinse them and then pat dry. Then I spray a pan with non-stick cooking spray, lay the shrimp in the pan evenly spaced, spritz them lightly with the olive oil and apply the Garlic & Herb seasoning on half of the quantity of shrimp and the Savory seasoning on the remaining shrimp. Set the oven to broil (high) and pop those suckers in for 3 to 5 minutes….or until opaque. Very quick cook time….be sure to NOT over cook! (Note: grillin’ the shrimp is also an option and just as fast, if not faster!)

Decorate It!

Decorate your salad with the hot broiled shrimp and squeeze fresh lemon all over to finish the dish off right!

Spicy Tuna

1 – 7oz can of Albacore, all white tuna, packed in water

1 Tablespoon of Low Fat Mayonnaise

1 Teaspoon Sriracha Hot Chili Sauce

1 Teaspoon Sriracha Garlic Sauce

Cracked Coarse Black Pepper to taste

The Mix

OKAY, YA’LL! This is a great way to take typical tuna to a level you nevah evah imagined possible!! Crack open the can, drain off that excess ounce of water, throw in the ingredients and mix it up. Can’t get any simplah. ;o) If it’s a meal where you’re allowed a fat in the form of nuts, preferably almonds, take the allotted amount of whole almonds, chop’em up and add’em in! It’ll make your taste buds tingle (well, that could be the hot sauce workin’). It’s an amazing combination of flavah!! Tuna gone Nuts! Who Knew?! ;o)

The Fix

Once I’ve got these precious ingredients all blended up, I throw’em on a big bed of mixed greens and add some chunks of fresh tomato! If, it’s a meal where a carbohydrate is included, then I toast a slice of Ezekiel Sesame bread, put lettuce on it, then Spicy Tuna and top with a thick slice of fresh tomato…YUMMY!

Sriracha Sauces

For those of you who have yet to discover Sriracha Hot Chili Sauce, it’s a Vietnamese product and THE hot sauce of choice for most chefs. The Chili Garlic Sauce is a thicker sauce and just maybe a touch more heat behind the spice.

Note: I actually dip the Broiled / Grilled Shrimp, from the first recipe above, in the Hot Chili Sauce to add a little kick to their tails ;o)


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