Recipes from today!!
OMG everything was wonderful....all the dishes prepared, I just finished the salad LIsa brought today after church....I can't wait to make it for myself...everything, icecream, chicken, salad, shrimp on the stick with bacon, the scampi, the cup cakes, the strawberrie canoli, did I miss something, my stomach tells me last night that I didn't but if I missed someones dish, sorry, everything was so good.....and the company...well that was even better...........
Sauteed Vegetable and Lentil Salad
1 asian eggplant unpeeled or small Italian eggplant, peeled and diced
1 medium yellow squash with skin, diced
1 medium zucchini with skin, diced
3 portobello mushroom caps, diced
½ red onion diced 1 red bell pepper, seeded and diced
¼ C balasamic vinegar
¼ C plus 1 TBSP extra-virgin olive oil
1 oz pkt Good Seasons Italian dressing mix
1 15 oz can lentils, drained and rinsed ( I usually find them in the organic section, only)
1 15 oz can chickpeas, drained and rinsed
Fine sea salt
Freshly ground pepper
Place all the diced vegetables in a large bowl.
Pour the balsamic vinegar, ¼ C olive oil and the seasoning packet into a cruet or jar and shake or whisk to combine.
Pour over the vegetables. Heat 1 TBSP oil in large skillet over medium heat. Add the vegetables and their dressing. Saute until shiny and softened, 5-6 minutes. Remove from heat. Transfer to a bowl. Add the lentils and chickpeas. Mix to combine. Season with salt and pepper. Serve warm or at room temperature.
1 asian eggplant unpeeled or small Italian eggplant, peeled and diced
1 medium yellow squash with skin, diced
1 medium zucchini with skin, diced
3 portobello mushroom caps, diced
½ red onion diced 1 red bell pepper, seeded and diced
¼ C balasamic vinegar
¼ C plus 1 TBSP extra-virgin olive oil
1 oz pkt Good Seasons Italian dressing mix
1 15 oz can lentils, drained and rinsed ( I usually find them in the organic section, only)
1 15 oz can chickpeas, drained and rinsed
Fine sea salt
Freshly ground pepper
Place all the diced vegetables in a large bowl.
Pour the balsamic vinegar, ¼ C olive oil and the seasoning packet into a cruet or jar and shake or whisk to combine.
Pour over the vegetables. Heat 1 TBSP oil in large skillet over medium heat. Add the vegetables and their dressing. Saute until shiny and softened, 5-6 minutes. Remove from heat. Transfer to a bowl. Add the lentils and chickpeas. Mix to combine. Season with salt and pepper. Serve warm or at room temperature.
My tracker
hers 
I wasn't totally convinced I liked the dipping sauce that went with it.
Bacon Wrapped Apricot-Ginger Shrimp Skewers
1lb (21-25 count) Jumbo Shrimp, uncooked, peeled and deveined, tail left on
11-13 pieces of bacon, halved (I used turkey bacon on Saturday)
Wrap each shrimp with 1/2 a slice of bacon. Placed on metal skewers (5-6 per skewer), making sure to spear through the bacon and the shrimp.
BBQ for about 10 minutes, turning once during cooking. (Warning - For the love of God, be careful. Metal skewers apparently conduct heat and are very hot. ) About 2 minutes or so before done, baste with Apricot-Ginger Basting sauce.
Apricot-Ginger Basting Sauce
2 tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed (we grated and it was great)
1 teaspoon Garlic, crushed (see above note for ginger)
1 teaspoon Olive Oil
Mix well.
Apricot-Ginger Dipping Sauce
2 tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed (we grated and it was great)
1 teaspoon Garlic, crushed (see above note for ginger)
1 Tablespoon Cider Vinegar
Mix well. Use as a dip. (I'll be honest with you, I was not a fan of the sauce. Too much ginger. The basting sauce wasn't bad, but this was just blah. They were good just with cooked on basting sauce and didn't require the extra to dip in.)
Bacon Wrapped Apricot-Ginger Shrimp Skewers
1lb (21-25 count) Jumbo Shrimp, uncooked, peeled and deveined, tail left on
11-13 pieces of bacon, halved (I used turkey bacon on Saturday)
Wrap each shrimp with 1/2 a slice of bacon. Placed on metal skewers (5-6 per skewer), making sure to spear through the bacon and the shrimp.
BBQ for about 10 minutes, turning once during cooking. (Warning - For the love of God, be careful. Metal skewers apparently conduct heat and are very hot. ) About 2 minutes or so before done, baste with Apricot-Ginger Basting sauce.
Apricot-Ginger Basting Sauce
2 tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed (we grated and it was great)
1 teaspoon Garlic, crushed (see above note for ginger)
1 teaspoon Olive Oil
Mix well.
Apricot-Ginger Dipping Sauce
2 tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed (we grated and it was great)
1 teaspoon Garlic, crushed (see above note for ginger)
1 Tablespoon Cider Vinegar
Mix well. Use as a dip. (I'll be honest with you, I was not a fan of the sauce. Too much ginger. The basting sauce wasn't bad, but this was just blah. They were good just with cooked on basting sauce and didn't require the extra to dip in.)
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