Gack Yack

This is an easy go-to dinner that I make a lot when I’m in the mood for pasta, but don’t want to eat a lot of carbs.  I typically use spinach, but I’ve also used broccoli, mushrooms, black olives, calamari,  mixed Asian veggies and roasted asparagus. Basically,  it’s a simple dish with clean flavors and ingredients that can be interchanged with just about anything. A picture of the noodles is at the bottom of the page. Below is my favorite way to make it.

Servings: 2

Ingredients:

1/2 lb of fresh or frozen shrimp, peeled and deveined
1 bundle of fresh asparagus, cleaned and cut
2 large handfuls of fresh baby spinach, rinsed
1 package of already-sliced mushrooms
2 packages of House Foods’ Tofu Shirataki Noodles, in either fettuccine, spaghetti or angel hair
3 cloves fresh chopped garlic

Preparation:

1. Coat large skillet or Dutch oven with either olive oil or vegetable oil non-stick spray. Turn heat to medium-high. Season shrimp with garlic salt, pepper and chili powder (can also substitute in garlic powder).
2. When pan begins to get hot, add chopped garlic and let cook for 1 to 2 minutes.  Add asparagus and mushrooms. Spray with non-stick spray, and stir occasionally about 5-6 minutes.
3. Rinse tofu noodles with cold water and microwave on high for 1 minute. Set aside. Add shrimp to asparagus and mushrooms and cook, stirring occasionally 7-8 minutes.
4. Add spinach and season to taste with garlic salt, pepper and chili powder. Stir until spinach wilts.
5. Stir in tofu noodles. Cover and let simmer about 3-5 minutes, stirring occasionally. Season to taste and serve.

One thing I used to love was chicken liver pate but I didn’t enjoy messing with the nasty livers and cooking them. Here is a great alternative to this treat that is much healthier.

Holiday Pate

1/2 lb. mushrooms, chopped
1 small onion, chopped
2 Tbsp. olive oil
1 cup chopped walnuts
1 Tbsp. water
3 Tbsp red wine
1 Tbsp A1 sauce
2 Tbsp Balsamic vinegar
1 tsp garlic powder
Spike, salt, pepper, to taste
2 – 3 Tbsp fat free cream cheese

Sauté the mushrooms and onion in the oil on medium heat for about 8 minutes. Add wine, A1, balsamic vinegar, garlic powder, Spike, Salt, and pepper. The mushroom mixture should smell very savory at this point and then onions should be starting to caramelize. Pour into a blender or food processor, adding walnuts, cream cheese, and water. Blend until smooth. I server this with homemade whole wheat tortilla chips.