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Quick Tips for Easy Spring Meals
By Amy Carney Bevins
Sunny days are finally here – along with soccer practice, spring
concerts, and playground playdates. Who wants to spend hours in the
kitchen? Here are some nutritious and delicious quick tips and
simple meal solutions to get you out of the kitchen and into the
fresh air.
Citrus Shrimp
Total time: 15 minutes
1 lb. large peeled, deveined shrimp
1 TBS melted butter
1 TBS lemon juice
½ tsp lemon pepper
Preheat grill or broiler. Thread the shrimp onto skewers. Place the
butter is a small dish; melt in the microwave. Stir the lemon juice
into the melted butter. Brush or pour the butter mixture onto the
shrimp skewers. Sprinkle lemon pepper evenly over the shrimp. Grill
or broil the skewers about 2-3 minutes per side till cooked through.
Be careful not to over cook.
For a quick spring meal, serve with steamed Jasmine or Basmati rice,
fresh pineapple, and a green salad.
Zucchini Soup
Total time: 35 minutes
1 TBS extra virgin olive oil
1 tsp butter
1 clove garlic, minced
1 med onion, chopped
1 lb zucchini, chopped
¼ tsp salt
¼ tsp pepper
1 TBS flour
20 oz. chicken broth
Sour Cream (optional)
Chopped chives (optional)
Add the olive oil and butter to a 4 qt. saucepan. Sauté the garlic
and onion over medium-low heat till tender but not brown, about 5-10
minutes. Add the chopped zucchini, salt, and pepper. Cover. Cook
over med-low heat for 10 minutes or until tender, stirring
occasionally. Add the flour. Cook and stir 1 minute till slightly
thickened. Stir in the broth and bring to a boil. Cover; reduce heat
and simmer 5 minutes, stirring occasionally. Remove from heat and
cool slightly. Puree the mixture using a blender or hand blender.
(Be very careful as the hot soup can splatter.) Return to the
saucepan. Adjust seasoning as needed. Serve hot or cold. Make a
double batch and freeze half for a later meal.
For a refreshing and speedy meal, make zucchini soup ahead of time
and chill. Serve cold with a dollop of sour cream and a sprinkling
of chives. Accompany with fresh rolls and a simple green salad.
Speedy Solutions
Flour tortillas are a wonderful start to a variety of quick, easy
meals. They also make great on-the-go meals for busy families. Here
are two filling options to enjoy. Serve with cut up veggies and
apples to round out a healthy, spring meal.
Asian Roll-up
In a large skillet, heat ½ TBS oil and ½ TBS sesame oil. Add a 12
oz. bag of broccoli slaw, a 10 oz. bag of pre-shredded carrots, and
a 6 oz. container of pre-sliced mushrooms. Sauté until tender (about
5-7 min). Stir in 2 TBS Hoisin sauce and 6 oz pre-cooked chicken.
Cool slightly. Spread on flour tortillas. Roll and enjoy.
Spicy Turkey Roll-up
Spread a flour tortilla with 1 TBS cream cheese and 1 TBS pepper
jelly. Add several slices of smoked turkey lunchmeat. Top with leaf
lettuce or spinach. Roll up and serve.
Quick Tip
For easy, make ahead marinating, make a double or triple batch of
your favorite marinade. Place the meat to be marinated in zip-top
bags. Pour marinade into each bag. Seal, making sure to squeeze out
all of the air. Place the bags in the freezer for later use. The
night before you plan to cook the meat, remove it from the freezer
and place in a pan or bowl of water in the refrigerator. In the
morning, change the water in the bowl and turn the bag over to
marinate the other side. Return to the fridge. As the meat defrosts,
it marinades and will be ready to cook for dinner. (Defrosting time
will vary depending on the thickness of the meat.) Keep several
varieties of marinated meat in the freezer for quick, no-hassle
dinners.
Amy Carney Bevins is a freelance writer and mother of two. You can
contact her at amycarneybevins@yahoo.com.
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