Grilled Shrimp with Fennel, Avocado and Orange Salad

Yields 4 Servings

1 serving has 283 calories, 19 g carbs, 12 g fat, & 26 g protein

There is nothing better than fresh seafood served with a delicious fennel, avocado and orange salad.

Ingredients

• 2 navel oranges, peeled and sliced
• 1 pound jumbo shrimp, peeled and deveined (weight after peeled)
• 4 cups fresh arugula or baby greens
• 1 cup (½ small bulb) fresh fennel, thinly sliced or shaved
• 1 medium-size ripe Hass avocado, sliced thin

For the vinaigrette

• 1 large navel orange, peeled and squeezed
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 3 tablespoon minced shallots
• kosher salt, to taste
• freshly ground black pepper, to taste

Directions:

1.       Combine the orange juice from one of the oranges, lemon juice, olive oil, shallots, kosher salt and pepper in a container with a tight-fitting lid and shake it vigorously to combine.

2.       Reserve 1⁄2 cup of the vinaigrette for dressing the salad and pour the remaining vinaigrette into a medium nonreactive bowl. Put the shrimp in the bowl, season with salt and pepper and toss; let it sit for about 30 minutes.

3.       Prepare your outdoor grill, or heat a grill pan over medium-high heat.

4.       Grill the shrimp until just cooked through and opaque, about 1 1/2 minutes per side. Transfer to a plate.

5.       Divide the baby greens on four plates, top with sliced fennel, oranges, avocados and shrimp.

6.       Season with salt and pepper to taste and drizzle with the remaining vinaigrette, about 2 tbsp per salad.

[You can view the original recipe on Skinny Taste]

Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: 

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics in Mesa and Phoenix) 
• To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)
• Or visit us online to schedule an appointment: http://fitmedicalweightloss.com/

Asparagus with Balsamic Tomatoes

Yields 4 Servings

1 serving has 69 calories, 6.5 g carbs, 3.9 g fat, & 3 g protein

Asparagus and tomato is a satisfying mix of vegetables, especially when paired with garlic and vinegar.

Ingredients

• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil
• 1½ cups halved grape tomatoes
• ½ teaspoon minced fresh garlic
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• ½ teaspoon black pepper

Directions:

1.       Cook asparagus in boiling water 2 mintues or until crisp-tender. Drain.

2.       Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes.

3.       Stir in vinegar; cook 3 minutes. Stir in salt.

4.       Arrange asparagus on a platter; top with tomato mixture. Sprinkle with pepper.

[You can view the original recipe on My Recipes]

Spinach with Garlic Vinaigrette

Yields 4 Servings

1 serving has 66 calories, 5.2 g carbs, 5.1 g fat, & 1.1 g protein

If you enjoy spinach, and love the taste of garlic, then this recipe is for you.

Ingredients

• 1½ tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• ½ teaspoon Dijon mustard
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 garlic cloves, minced
• 6 cups baby spinach leaves (about 6 ounces)
• ¼ cup vertically sliced red onion

Directions

1.      Combine the first 6 ingredients in a large bowl, stirring well with a whisk.

2.      Add 6 cups spinach and red onion; toss to coat.

[You can view the original recipe on My Recipes]

Rolled Stuffed Salmon with Leeks and Swiss Chard

Yields 6 Servings

This restaurant-quality salmon dish with leeks and swiss chard will be requested over and over again.

Ingredients

• 3 tablespoons unsalted butter
• 2 large leeks – white and pale green parts only, chopped and washed well (3¼ cups)
• 1 bunch swiss chard, tough stems trimmed, leaves chopped (6 cups)
• ½ cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon whole grain mustard
• 1 tablespoon Dijon mustard
• 2 teaspoons minced garlic
• 2 teaspoons low-sodium soy sauce
• 2¼ pounds salmon fillet, preferably wild, skin removed
• ¼ cup packed dill springs, plus 6 more sprigs for tops
• Extra-Virgin olive oil

Directions 

1.          Preheat oven to 450 degrees. Melt butter in a large skillet over high. Add leeks; cook, stirring, until just golden, about 4 minutes. Add chard; season with salt and pepper. Cook, tossing, until wilted, about 3 minutes. Let cool.

2.          In a small bowl, whisk together yogurt, lemon juice, mustards, garlic, and soy sauce.

3.          Butterfly salmon by cutting horizontally through middle along one long side, leaving other side intact. Open flat, like a book. Flip salmon, skinned-side up; season with salt and pepper. Spread top with 1/4 cup yogurt mixture. Top with dill sprigs, then chard mixture.

4.          With a long side facing you, roll up salmon into a tight log. Secure with 6 pieces of kitchen twine, starting about 1 1/4 inches from end and spacing evenly. Cut salmon into 6 equal pieces, slicing between twine. Tuck a dill sprig under twine on each roll.

5.          Place rolls in a baking dish and drizzle with oil, rubbing to coat. Season with salt and pepper. Roast until salmon is opaque on outside but still pink inside, about 15 minutes. Serve, with remaining yogurt mixture alongside.

[You can view the original recipe on Martha Stewart]

Spinach Cake

Yields 12 Servings

This restaurant-quality salmon dish with leeks and swiss chard will be requested over and over again.

Ingredients

• 1 ½ pounds spinach, washed
• 3 tablespoons grapeseed oil or olive oil
• 1 cup pine nuts
• 2 cloves garlic, minced
• 2 large eggs, whisked
• ½ cup currants
• 1 teaspoon celtic sea salt

Directions

1.       Wilt spinach in a large covered saucepan over low heat (do not add water).

2.       Drain and cool, then squeeze moisture out of spinach.

3.       Place spinach in food processor and pulse until coarsely blended, then set aside.

4.       In a small skillet, warm 3 tablespoons oil, add pine nuts and sauté until golden brown.

5.       Add garlic to pan and saute an additional minute.

6.       In a large bowl, combine pine nuts mixture, blended spinach, eggs, currants, and salt.

7.       Spread mixture into a greased 7 x 11 inch baking dish.

8.       Bake at 350° for 30-40 minutes. Serve.

[You can view the original recipe on Elana’s Pantry]

Please contact us if you have questions or want to learn more about our weight loss programs or Botox and Fillers: 

• To reach our AZ Clinics, call 602-374-7226 (2 Clinics in Mesa and Phoenix) 
• To reach our NM Clinics, call 505-888-9575 (3 Clinics in Albuquerque, Rio Rancho, and Santa Fe) or 575-222-4994 (Las Cruces)
• To reach our TX Clinic, call 214-296-0269 (Dallas)