Recipe: Healthy Shrimp Scampi

By Dr. Gloria Browning

Ingredients
8 ounces uncooked whole wheat spaghetti
1 tablespoon olive oil
2 pounds large shrimp, peeled and deveined
1 tablespoon minced garlic
2 tablespoons lemon juice
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons butter

Instructions
Fill a large pot 3/4 full with water and bring to a boil. Add pasta and cook according to package directions. Drain the pasta thoroughly.

While the pasta is cooking, heat the olive oil in a large saucepan over medium heat. Add the shrimp and cook for about 3 minutes. Turn shrimp and cook until pink and opaque, about 2 minutes longer. Transfer to a bowl and keep warm.

Add garlic to the saucepan and cook until fragrant, about 10 seconds. Add lemon juice if desired, and parsley, salt and pepper. Remove the saucepan from the heat and add butter and cooked shrimp. Toss until shrimp are coated with sauce.

Divide pasta among warmed individual bowls. Top each serving with shrimp and sauce. Serve immediately.


Recommended by Dr. Gloria Browning  Contact
Associate Professor, Department of Nursing
UT Martin

Disclaimer
Posts represent the views, expertise and recommendations of their authors and do not necessarily reflect an endorsement by the University of Tennessee. Furthermore, the content of the blog is for informational purposes only. The content of the blog is not, and is not intended to be used as, a substitute for professional medical advice, diagnosis, or treatment.

Recipe: Baked Vegetables

By Melissa Powell

Ingredients
2 yellow squash, sliced
2 zucchini, sliced
1 pint cherry or grape tomatoes
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt & pepper, to taste, optional
Parmesan cheese, freshly grated

Instructions
Combine the squash, zucchini and tomatoes in a bowl; toss to mix. Add the olive oil, Italian seasoning, salt and pepper; toss to coat. Spread one-third of the vegetables in a baking dish and sprinkle with cheese. Repeat the layers two more times. Bake, covered with foil, at 350 degrees for 30-40 minutes. Serves 4.


Recommended by Melissa Powell  Contact
UT Chattanooga
Clinical Instructor, Lecturer and Registered Dietician, Department of Health and Human Performance

Disclaimer
Posts represent the views, expertise and recommendations of their authors and do not necessarily reflect an endorsement by the University of Tennessee. Furthermore, the content of the blog is for informational purposes only. The content of the blog is not, and is not intended to be used as, a substitute for professional medical advice, diagnosis, or treatment.

Recipe: Julie’s Cauliflower Patties

By Julie Floyd

Ingredients
1/4 cup finely diced onion (optional)
1 head cauliflower, finely chopped, cooked and drained well
1 cup panko crumbs
1 large egg, lightly beaten
2 tablespoons low-fat mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
Dash of hot sauce
Kosher salt and freshly ground pepper
Extra virgin olive oil

Instructions
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Mix 1/2 cup panko, the egg and mayonnaise in a small bowl. Add Worcestershire, mustard and hot sauce. Fold the cooked, chopped cauliflower into the panko mixture. Add 1/4 teaspoon salt and a pinch of pepper. Shape into patties, and cook until crispy golden brown.


Recommended by Julie Floyd  Contact
UT Martin
Associate Professor, Department of Nursing

Disclaimer
Posts represent the views, expertise and recommendations of their authors and do not necessarily reflect an endorsement by the University of Tennessee. Furthermore, the content of the blog is for informational purposes only. The content of the blog is not, and is not intended to be used as, a substitute for professional medical advice, diagnosis, or treatment.

Recipe: Fruity and Nutty Whole Grain Cereal

By Rebecca Krukowksi

Ingredients
6 cups of old-fashioned rolled oats
1 cup of oat bran
1 cup of wheat germ
1/2 cup of ground pecans
1/2 cup of ground walnuts
1/2 cup of sliced or slivered almonds
1/2 cup of flaxseed
1/3 cup of sesame seeds
1/2 cup of sunflower seeds
3/4 cup of honey or molasses
3/4 cups of oil (any type other than olive oil)
2 tablespoons ground cinnamon
1 teaspoon vanilla
1 cup of any combination of dried fruit (chopped if needed)

Instructions
Combine oats, oat bran, wheat germ, nuts and seeds in a bowl or pan with high sides. Mix well and set aside. Combine honey/molasses, oil, cinnamon and vanilla in a measuring cup. Pour over the oat mixture. Toss until well blended.

Microwave on 50% power (don’t miss this or you will burn your cereal) for 10 minutes. Stir well and microwave again on 50% power for 10 minutes. Cool. Add dried fruit. Store in refrigerator in air-tight container.


Recommended by Rebecca Krukowksi  Contact
Assistant Professor, Department of Preventive Medicine
UT Health Science Center

Disclaimer
Posts represent the views, expertise and recommendations of their authors and do not necessarily reflect an endorsement by the University of Tennessee. Furthermore, the content of the blog is for informational purposes only. The content of the blog is not, and is not intended to be used as, a substitute for professional medical advice, diagnosis, or treatment.