Shrimp Oreganata

1⁄2 pound large uncooked shrimp shelled and deveined

1⁄2 cup shredded cabbage

2 tablespoons minced garlic

1 tablespoon olive oil

1 tablespoon lemon juice

2 teaspoons dried oregano

Serves 2

1⁄4 teaspoon salt

1⁄4 teaspoon pepper

2 tablespoons seasoned breadcrumbs

2 tablespoons minced scallions or green onions

1.Place cabbage on bottom of Small or Large Steamer Bowl.

2.Mix together, garlic, olive oil, lemon juice, oregano, salt and pepper and press mixture into shrimp.

3.Place shrimp over cabbage, sprinkle with breadcrumbs and minced scallions or green onions.

4.Steam for about 8 to 10 minutes until shrimp are just cooked and light pink.

Nutritional Information:

183 Calories, 18.6 gm Protein, 6.9 gm Carbohydrate, 8.7 gm Fat, 129 mg Cholesterol, 552 mg Sodium

Tip: To clean shrimp, peel off shell and run a paring knife down the back to remove black vein. Serve with brown rice and steamed veggies.

Chicken Cordon Bleu

Serves 2

1⁄2 pound thin chicken cutlets (skinless, boneless)

1 tablespoon minced garlic

1⁄4 teaspoon salt dash pepper

2 slices lean honey ham sliced thin

2 slices low-fat Swiss cheese sliced thin

2 tablespoons chopped fresh parsley

1.Spread garlic over chicken and season with salt and pepper.

2.Evenly place ham and cheese in chicken and roll, fasten shut with toothpicks.

3.Place chicken in Small or Large Steamer Bowl and garnish with chopped parsley.

4.Steam for about 12 to 18 minutes until chicken is cooked through; make sure to remove toothpicks before serving.

Nutritional Information:

181 Calories, 33 gm Protein, 1 gm Carbohydrate, 4.1 gm Fat, 84 mg Cholesterol, 459 mg Sodium

Tip: Cordon Bleu can also be made open where Swiss and ham is layered over top; cooks faster about 8 to 10 minutes.

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