Author: Lightning Strike Self Defense

Hello Everyone,

So I was really really in need of some shrimp.  So I decided to try a typical shrimp & steak kabob recipe.  I hope you like it.

Ingredients

• 1 cup teriyaki sauce
• 1 can (6 ounces) pineapple juice
• 1/2 cup packed brown sugar
• 6 garlic cloves, minced
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 1 pound beef top sirloin steak, cut into 1-inch cubes
• 1 pound uncooked large shrimp, peeled and deveined
• 1 pound whole fresh mushrooms
• 2 large green peppers, cut into 1-inch pieces
• 2 medium onions, halved and quartered
• 1 pint cherry tomatoes
• 1-1/2 teaspoons cornstarch

Directions

1. In a large bowl, combine the first six ingredients.

• 1 cup teriyaki sauce
• 1 can (6 ounces) pineapple juice
• 1/2 cup packed brown sugar
• 6 garlic cloves, minced
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper

2. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 4-6 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.

3. Drain and discard marinade in plastic bag with beef. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside.

4. In a small saucepan, combine cornstarch and left over reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack or oven tray. Prepare grill or oven for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once or at 375F in the oven for 12-15 minutes a side. Baste with sauce occasionally. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired darkness. Yield: 6-8 servings.

Hey Everyone,

I looked this up because I was interested in different recipes with Broccoli.  Why I was interest in broccoli is because of all the healthy effects it does for your body.

Anyways, Eatwell has a great Broccoli Pie.  You can make this with Tofu/Broccoli instead as an alternative which I’ve seen also.

Broccoli Cheese Pie (Quiche)

INGREDIENTS

• 2 tablespoons plain dry breadcrumbs
• 4 large eggs
• 1 1/4 cups 1% milk
• 1/2 teaspoon hot sauce, such as Tabasco
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste
• 2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)
• 3 cups broccoli florets
• 2 teaspoons extra-virgin olive oil
• 4 slices Canadian bacon, diced (about 2 1/2 ounces)
• 1 medium onion, chopped
• 1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)

PREPARATION

1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
2. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.
3. Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly.
5. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.

TIPS & NOTES

• Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 hours.

NUTRITION

220 calories; 12 g fat (5 g sat, 3 g mono); 170 mg cholesterol; 14 g carbohydrates; 15 g protein; 3 g fiber;461 mg sodium; 230 mg potassium.