Paprika Shrimp and Green Bean Sauté (245 cal.)
Ingredients: 4 cups green beans, trimmed; 3 tablespoons extra-virgin olive oil; ¼ cup minced garlic; 2 teaspoons paprika; 1 lb. raw shrimp, peeled and deveined; 2 16oz cans large butter beans or cannellini beans, rinsed; ¼ cup sherry vinegar; ½ teaspoon salt; ½ cup chopped fresh parsley, divided; freshly ground pepper.
Bring 1” of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 min. Meanwhile – heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 sec.
Add shrimp and cook until pink and opaque, about 2 min per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 min. Stir in ¼ c. parsley. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining ¼ c. parsley.
Parsley Smashed New Potatoes (159 cal.)
Ingredients: 2 lb. new or baby red potatoes; ½ cup low-fat plain yogurt; 2 scallions, cut in half lengthwise and finely chopped; ¼ cup finely chopped fresh parsley; 2 tablespoons butter, softened; ¾ teaspoons salt; freshly ground pepper.
Bring 1” of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 – 25 min. Combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Tomato-Herb Marinated Flank Steak (169 cal.)
Ingredients: 1 medium tomato, chopped; 1 shallot, peeled and quartered; ¼ cup red-wine vinegar; 2 tablespoons chopped fresh marjoram; 1 tablespoon chopped fresh rosemary; 1 teaspoon salt; ½ teaspoon freshly ground pepper; 1 ½ pounds flank steak, preferably grass-fed, trimmed.
Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in a blender until smooth. Set aside ½ c., covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hrs. or up to 24 hrs.
Preheat grill to medium-high. Remove the steak from the marinade. Oil the grill rack. Grill the steak 4 to 5 min. per side for medium-rare or 6 to 7 min. per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 min. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top.
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