Healthy Recipes

November's Healthy Recipes are courtesy of Paula Deen. Oh my, her recipes are the best! Check out her cookbooks.

Cheesy Shrimp on Grits Toast

3 (14-ounce) cans organic chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Parmesan cheese
1/2-teaspoon sea salt
2 tablespoons organic butter, melted
8-ounce package cream cheese, softened
1-tablespoon organic half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and chopped de-veined shrimp
1/2 cup grated organic cheddar cheese

Preheat oven to 400 degrees F.

Bring broth to a boil in a large saucepan. Stir in grits and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover and chill at least 2 hours, or until firm. "Un-mold" grits onto a large cutting board. Cut out 48 , 1 1/2-inch circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead of time. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)

In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grit round evenly with shrimp mixture. Top mixture with grated cheddar. Broil 5 minutes, or until lightly browned and heated all the way through.

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 10 minutes
Yield: 48 rounds


Almond Chicken Salad

2 tablespoons lemon juice
1/2-cup mayonnaise
1-teaspoon sea salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds

Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds. Serve on bread or crisp lettuce.

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Yield: 6 servings


Posted November 2007 | Permanent Link

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