Cilantro Lime Shrimp

Cilantro and lime make this simple shrimp

dish outstanding. Serve this over rice or with
a salad. Shrimp is one of my favorite skinny
foods to cook with. It's packed with protein,
low in calories, and cooks in minutes which is
great when you need a quick delicious meal.

Cilantro Lime Shrimp

Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 6 oz • Old

Points: 4 pts • Points+: 6 pts
Calories: 197.3
• Fat: 4.1g • Protein: 35.9 g • Carb: 2.4
g • Fiber: 0.1 g

Ingredients:
2 tsp olive oil
2 lb shrimp, shelled and deviened
6 cloves garlic, crushed
1/3 cup chopped fresh cilantro
1 lime
salt and pepper

Directions:

Heat a large frying pan on medium-high heat. Add oil

to the pan, when hot addshrimp. Season with salt and
pepper. When the shrimp is cooked on one side, about
2 minutes, turn over and add garlic. Sauté another
minute or two until shrimp is cooked, careful not to
overcook. Remove from heat. Squeeze lime all over
shrimp and tosswith cilantro. Serve hot.
http://www.chef-in-training.com/2011/11/no-bake-oreo-truffles/

I have been making these Oreo Truffles since Derek and I first got married.
They are SO EASY to whip up for a party or get together with friends or
just to make a husband happy! (My husband’s favorite thing is Oreos) I
made a batch of these for him to take to work earlier this week.
The best part about this recipe…It only has 3 INGREDIENTS!

No Bake Oreo Truffles

INGREDIENTS
Print This Recipe
1 package Double Stuffed Oreos

4 oz Cream Cheese you may add up to 8 oz, I just like the consistency best with 4 oz.
- - Dipping Chocolate
INSTRUCTIONS

1. Chop Oreos up finely in a food processor. Save some of the finely

crushed Oreos for garnish later and set it aside. You don't need too much.
2. With hands (or a spoon, I just think hands are faster), mash softened
cream cheese and crushed Oreos until well combined.
3. Roll into 1" balls and place on a wax covered cookie sheet. Put in
freezer for 15 minutes.
4. While balls are in freezer, melt chocolate according to directions.
5. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish
with reserved Oreo crumbs before the chocolate sets up.
6. Let chocolate set, refrigerate and enjoy!
Enjoy!

For those that were wondering what kind of chocolate I used, here is a
picture of mine. I used about half of the package. I followed the
microwave instructions. I used a small but tall bal to dip them in so that the
entire truffle could easily be covered and carefully lifted it out with a fork
(you can use skewers as well) and tapped my fork on the side to let any
excess chocolate drip off. It is ideal to cover them with chocolate right
after they have sat in the freezer for at least 15 minutes. The cold helps the
chocolate set up faster.
http://www.bubblews.com/news/284477-pansit-palabok-recipe

Pansit Palabok Recipe

Palabok is a Filipino Dish which Typically can be found at

fastfood chains in the Philippines. It is however also a
common Filipino recipe made in the Filipino kitchen. An
original way of preparing this dish is described below:

Ingredients for palabok are:

227 grams bihon (rice noodles)

Original Gravy ( Palabok ) Mix (from mama sita)
2 cups of water
2 table spoons cooking oil
1 table spoons minced garlic
1/2 pound minced pork
2 boiled eggs (peeled and sliced)
1/2 cup boiled and peeled shrimps
1/2 cup crushed cracklings (chicharon)
Preparation for palabok Filipino Dish:

Dissolve the palabok mix in water. While doing this you can
put the Oil in a Wok and Sautee the Garlic. When the garlic
has a golden brown color you can add the Minced Pork. Stir
the complete mix in the dissolved palabok mix and bring it
to a boil. When it’s thick enough put the noodles in a
serving plate and put the sauce over it. Finish the dish with
some shrimp on top of it, cracklings, some egg and you
might try some smoked mackarel as well. Palabok is
commonly served with lemon.

A Question came from a blog reader how the Palabok Sauce

can be made without mama sita’s mix. See below the
ingredients needed to make the sauce:

¼ cup atsuete seeds also known as annat seeds

¾ cup water
Two cups shrimp juice
six or seven tablespoons flour
salt or patis and pepper
The way to prepare the palabok sauce is:

The Astuete seeds are mainly used to give a reddish/orange

color to the sauce. It should be dissolved in about ¼ cup of
water. After it’s dissolved it should be strained and add the
remaining water with shrimp sauce into a pan. Add the flour
to the mix and bring it to a cook. Finally stir until the sauce
is thick and season with salt, pepper or patis to taste.
Pancit Molo - filipino recipe

Pancit Molo Recipe

Molo Wrapper Ingredients

2 cups  f lour  
1 tsp.  salt  
2 eggs ,  slightly beaten 
Mix dry ingredients  and eggs.  Knead until  smooth and elastic.  Roll 
out  dough 
until  paper  thin.  Cut  into squares .  Set aside.

Or better use wonton wrapper.

Filling 
1/2 cup ground pork 
1/2 cup shrimps ,  peeled and chopped 
1 egg 
2 Tbsp.  flour  
2 Tbsp.  onions ,  chopped 
salt ,  pepper ,  vetsin to taste  
Mix all ingredients .  Wrap 1 tsp. of mixture  in each molo wrapper . 
Set  aside.

Soup
1/4 kilo chicken thigh 
4 c loves  garlic  
1/4 cup onions  
1/4 cup ham,  chopped 
6 cups  chicken broth 
salt ,  pepper ,  vetsin to taste 
1/4 cup onions ,  cut  fine  
Boil  chicken  in  8  cups   water   until   cooked.  Remove   bones  
and  shred  meat. 
Reserve soup stock.  Saute   garlic  and  onions  until   cooked.  Add 
chicken  meat ,  soup  stock  and  ham.   Bring  into  a  boil  and  add 
molo.  Simmer   until   cooked. 
Adjust  seasoning.  Add chopped onions  when ready to serve.
 Café Latte Gelatin with Cinnamon Cream

Café Latte Gelatin with Cinnamon Cream is a delightful dessert

option when you are looking for a special serving idea. Use
individual dessert cups or your choice of glasses or small bowls.
Top each dessert evenly with the cinnamon cream.
In this recipe:

Ingredients:

2 envelopes (7 grams each) unflavored gelatin

1/2 cup hot water
3/4 cup + 3 tablespoons granulated sugar, divided
8 teaspoons NESCAFÉ CLÁSICO Decaf Pure Instant
Decaffeinated Coffee Granules
3 cups warm milk
1/2 cup heavy cream
1 teaspoon ground cinnamon

Directions:
SPRINKLE gelatin over water in large bowl; stir until gelatin is
dissolved. Add 3/4 cup sugar and coffee granules; mix until coffee
and sugar are dissolved. Stir in warm milk. Pour into 6 individual
dessert cups; refrigerate for 4 hours or until set.

BEAT cream, remaining 3 tablespoons sugar and cinnamon in

medium bowl until soft peaks form. Top each dessert evenly with
cinnamon cream. Sprinkle with additional ground cinnamon, if
desired. Serve immediately
 HAM - STUFFED CELERY

1 (8 oz.) pkg. cream cheese

1 (2 1/2 oz.) can deviled ham

1/2 c. sandwich spread

1/4 c. diced green pepper

1 tsp. diced onion

2 tsp. chopped pimento

Celery stalks, cut into 2-3" pieces or

smaller

Combine cream cheese and ham;

mix until smooth. Stir in remaining
ingredients except celery. Mix well
and chill. Spread on celery. Yields
about 1 1/2 cups of spread. Can
cut celery into 1 inch lengths for
hors d'oeuvres.
INGREDIENTS:
1 stick butter, softened 1 teaspoon dried parsley
1 (8 ounce) package cream cheese, 1/4 teaspoon dried thyme
softened 1/4 teaspoon dried dill weed
2 tablespoons grated Parmesan cheese 1/4 teaspoon dried basil
2 cloves garlic, minced 1/4 teaspoon ground black pepper
1 1/2 teaspoons dried oregano

DIRECTIONS:
1 Mix together the butter, cream cheese, Parmesan
cheese, garlic, oregano, parsley, thyme, dill,
basil, and pepper in a bowl until evenly
combined. Chill in refrigerator overnight or 8
hours. This can be frozen for long-term storage

Herb Cheese Spread

Recipe courtesy The Neelys

Prep Time:10 minInactive Prep Time: -- Cook Time: --

Level:
Easy
Serves:
4 to 6 servings

Ingredients
4 tablespoons butter, at room temperature
4 tablespoons sour cream
16 ounces cream cheese, at room temperature
2 garlic cloves, minced
1 tablespoon basil, chopped
2 tablespoon chives, chopped
1 to 2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Directions

In a bowl add butter, sour cream, and cream

cheese. Add the garlic and herbs and mix
together well. Season, to taste, with salt and
pepper. Place in refrigerator and allow to
chill.
 Prep time
5 mins
Cook time
3 mins
Total time
8 mins

A classic comforting warm and boldly spiced turmeric milk with a hint
of sweetness.
Author: McKel Hill, MS, RD, LDN
Recipe type: beverage
Serves: 2
Ingredients
2 cups of homemade almond milk (or other organic varieties)
1 tablespoon local honey (sugar-free version is stevia)
1 teaspoon ground turmeric
small pinch of black pepper and grated ginger (fresh is best)
1 cinnamon stick or 1 teaspoon ground cinnamon
Instructions
1. Simply pour all ingredients into a small saucepan and bring to a light
boil, reduce heat and drink warm.
2. You may also consume this chilled, but warm is best.

3. Strain if you have large pieces of ginger, cinnamon, peppercorns, etc.

4. Enjoy!
Notes
* You may use whatever milk you prefer: cows, goats, hemp, coconut,
almond, soy, etc. I recommend coconut or almond milk.

Subtle Variations |

Add 2-3 whole cardamom pods while boiling

Add 2-3 whole black peppercorns
Add more honey or maple syrup to sweeten
Add vanilla extract to taste
Homemade Coconut Milk

Prep time
5 mins
Cook time
5 mins
Total time
10 mins

Homemade coconut milk from shredded coconut for a

healthy and inexpensive milk alternative.
Author: Wellness Mama
Recipe type: Drinks
Serves: 4-6

Ingredients
4 cups of water
1.5-2 cups of unsweetened shredded coconut

Instructions
1. Heat water, but don’t boil. It should be hot, but not
scalding.
2. Put coconut in blender or Vitamix and add water. (If
all water won’t fit, you can add the water in two
batches.)
3. Blend on high for several minutes until thick and
creamy.
4. Pour through a mesh colander first to get most of the
coconut out, and then squeeze through a towel or
several thicknesses of cheesecloth to get remaining
pieces of coconut out.
5. If you have to split the water, put all the coconut that
you strained out back in the blender, add the remaining
water, and repeat.

6. Flavor options- add in after all coconut has been

strained out: ½ tsp vanilla extract, ½ cup fresh or frozen
strawberries, 2 tsp cocoa powder + ½ tsp vanilla.

7. Drink immediately or store in the fridge. Should be

used in 3-4 days after making for best flavor and
texture. Since there are no preservatives or fillers, the
“cream” of the coconut milk may separate on the top if
stored in the fridge. Just shake or stir before using.