While we were visiting my mom & dad’s house a few weeks ago I saw a book lying on the counter that caught my eye. The cover wasn’t super attractive, but I opened it up anyway and the photos in the book just blew me away. They immediately made me say “I must buy this cookbook!”
The next weekend while shopping I went straight to Borders and found the book! There are so many recipes I will be making from this book and I can’t wait to share them. It is amazing how you can cut calories by eating very similar things right at home.
This salad that I made fit right into the South Beach Diet eating plan for phase 1 (which Grumpy and I are both following as of Monday). I upped the protein since it was going to be our main meal and because Grumpy has to have more substance than salad and a little bit of protein :o) He was skeptical because he’s not a big raw spinach lover but he ate it anyway (did he have a choice? he he). He actually enjoyed the salad! It was delicious and filling. Definitely a keeper!
adapted from Cook This! Not That!
3 strips bacon
1/2 red onion, sliced
2 cup sliced mushroom
1 lb shrimp, peeled and deveined
Salt and black pepper to taste
1 Tbsp Dion mustard
3 tbsp red wine vinegar
1 bag (6 oz) baby spinach
2 hard boiled eggs, sliced
Heat large skillet ove rmedium heat. Cook the bacon until crispy, 5-7 minutes. Transfer to a paper towel on a plate and reserve.
Add the onion and mushrooms to the hot pan and cook until the onions begin to brown, about 3 minutes. Season the shrimp with salt and pepper and add to the hot pan. Cook until shrimp are pink and firm, about 4 minutes. Stir the mustard and vinegar into the pan; season with salt and pepper. If the pan looks dry, add a splash of olive oil. To serve, top spinach with hot shrimp mixture and some of the liquid in the pan. Sprinkle with the bacon.
**Note, the calories in my salad were not the same as the book – however they couldn’t have changed a whole lot – if anything, they were probably less. I omitted pine nuts, used half the bacon. I upped the shrimp however as I used a whole pound where the recipe tells you to use only 1/2 a pound for 4 people. I wanted a main dish so I upped the protein.