Yogurt Pesto Dip

Yogurt Pesto Dip

adapted from Food Network

A quick and easy dip that is good with crudité or chips.

Makes about 1/4 cup                                                       about 1 WW pt. / Tbsp.

1/4 cup plain fat free Greek yogurt
1 Tbsp. store-bought pesto
1/4 tsp. lemon juice

1 Tbsp. reduced fat mayonnaise
Kosher salt and freshly ground black pepper

1. In small bowl, combine the yogurt, pesto. lemon juice and mayo; Whisk to combine.
2. Season to taste with salt and pepper.
3. Refrigerate for at least 30 minutes prior to serving to allow the flavors to meld.

Enjoy

Shrimp, Potato, Snap Pea & Tomato Salad with Arugula Pesto

Shrimp, Potato, Snap Pea & Tomato Salad with Arugula Pesto

adapted from Food Network™

For the longest time I thought pesto was only made with basil and pine nuts. I first started just experimenting with different nuts with the basil. Now I love experimenting with the herbs, nuts and even the hard cheese that is used.

When you make the pest if it seems to thick just add a little water.

Makes 2 servings                                                     2 WW pts. / serving

1/2 lb. small red potatoes, cut into 6 pieces each
Kosher salt
6 oz. snap peas, strings removed
1/2 cup assorted cherry tomatoes, halved
2 1/2 oz. baby arugula (about 3 cups)
1 1/2 Tbsp. olive oil, divided

1 Tbsp. water
1 Tbsp. sliced almonds
1 Tbsp. grated Parmesan cheese
1 clove garlic, chopped, divided
1/2 tsp. grated lemon zest 

Juice of 1/2 lemon, divided
Freshly ground pepper
Pinch of red pepper flakes
1/2 lb. large shrimp, peeled, deveined, cut in half and patted dry

1. Put the potatoes in a saucepan with enough cold, salted water to cover.
2. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, about 10- 12 minutes.
3. Meanwhile prepare 2 ice baths.
4. Remove the potatoes with a slotted spoon to an ice bath, leaving the water in the pot.
5. Return the pot of water to a boil, add the snap peas and blanch until crisp-tender, about 1 minute. 
6. Drain and transfer to the ice bath.
7. When cooled, transfer the potatoes and snap peas to a kitchen towel and dry.
8. Transfer to a medium bowl and add the tomatoes.  
9. Heat 1/2 Tbsp. olive oil in a  skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. 
10. Add the shrimp; Saute, until just turning pink, about 2-3 minutes; Add the lemon juice and cook for an addition minute until the shrimp are cook through, about 1 more minute; Remove from the heat.
11. Combine 1 cup arugula, 1 Tbsp.olive oil, water, almonds, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor; Process until smooth.
12. Toss the vegetables with the pesto.
13. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
14. Garnish with lemon zest before serving.

Enjoy!

Shrimp and Red Pepper Pesto Tortilla Pizza

Still being in a healthy eating mode, I combined a variety of different recipes to reduce the number of calories in pizza but still retaining all of the flavor.

1 red bell peppers
1 1/2  tablespoons extra-virgin olive oil
1/2  pound large shrimp

Paul Prudhomme's Seafood Magic™
Salt and pepper
1 cups shredded reduced fat four cheese blend cheese

1/4 cup basil leaves, 2 Tbsp thinly sliced
1/2 tablespoon fresh lemon juice

1/4 cup corn kernels

Cooking spray

2 burrito size tortillas

Preheat grill. Roast the red bell pepper until charred all over.  When charred place in a paper bag for about 20 minutes. When cool enough to handle remove and discard the skin.

Meanwhile peel and devein the shrimp (see video link for a demonstration). Thread shrimp on to 2 skewers with each skewer going through each shrimp. Using two parallel skewers will prevent the shrimp from curling up tight. Lightly brush with olive oil and sprinkle generously with seafood magic™.

Using a food processor, make the red pepper pesto by pureeing the bell pepper, 1/4 cup mozzarella, 1/4 cup basil leaves and the lemon juice. With the machine on, gradually add 1 1/2 tablespoons olive oil; season with salt and freshly ground pepper. 

Grill the shrimp over medium high heat for about 5 minutes or until just opaque. Remove from skewers and coarsely chop.

Lightly coat one side of the tortilla with cooking spray. Place on grill until just starting to brown. Remove from the grill. Flip over and coat other side with cooking spray. Top each tortilla with half of the red pepper pesto then top with equal amounts of shrimp, corn, cheese and basil.

Reduce the grill to low. Return the tortilla to the grill, cover and cook just until the cheese melts.

And of course, a pepperoni tortilla pizza for Nick!