Cooking - for a new lifestyle (Our Test Kitchen)

Eat, Shrink & Be Merry cookbook The next time will be tried with strawberries. Filling 6 cups fresh blueberries 1/3 cup granulated sugar 2 tbsp cornstarch 2 tbsp freshly squeezed lemon juice 2 tsp grated lemon zest (I cut down to 1 since I was using dried) Topping 1 cup quick-cooking rolled oats (not instant) 1/2 cup all purpose floour 1/3 cup packed brown sugar 1/2 tsp ground cinnamon 1/4 cup butter, melted 2 tbsp apple juice or orange juice 1 cup low fat vanilla yogurt, light whipped topping Directions 1) Preheat oven to 375F. Spray 9x13 inch baking dish with cooking spray. Add blueberries. Sprinkle blueberries with granulated sugar, cornstarch, lemon juice and lemon zest. Mix well and set aside. 2) To make topping, combine oats, flour, brown sugar and cinnamon in a medium bowl. Add melted butter and juice. Using a fork, stir until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over coated blueberries. 3) Bake for 30mins, until blueber...

Eat Shrink & Be Merry cookbook Yes, this is another one and I have to say, they are yummy. This can work either as a meal or appetizers. Ingredients 12 large boneless, skinless chicken thighs (about 2.5lbs. You can also switch it up, we ended up using chicken legs) 1/3 cup favorite barbecue sauce 2 Tbsp reduced-sodium soy sauce 2 Tbsp Dijon mustard 2 Tbsp liquid honey (we used one because we used honey Dijon mustard. The cookbook states that if the bbq sauce or anything else is sweet, to cut down to one so it doesn't overpower.) 2 Tbsp freshly squeezed lemon or lime juice 2 tsp minced garlic 1 tsp chili powder 4-5 dashes hot pepper sauce (optional so we didn't bother) 1 tsp cornstarch Directions 1) Preheat oven to 400F. Spray a 9"x13" baking pan with cooking spray and set aside 2) Trim any visible fat from chicken thighs. Cut each thigh in half and place cut pieces in a single layer in prepared baking pan. Fold or roll them up a bit so they re...

It was decided that with such beautiful weather, the BBQ was needed. I pulled out Eat, Shrink and Be Merry, and thought it would be another chance to try a new recipe. I tweaked the recipe to suit two people but it actually serves 8. Marinade 1/3 cup chopped fresh basil leaves 2 Tbsp freshly squeezed lemon juice 1 Tbsp each olive oil, melted butter, Dijon mustard and liquid honey 2 tsp each minced garlic, grated gingerroot and grated lemon zest 1 tsp balsamic vinegar 1/2 tsp salt (I would say it's a good idea to cut back on it. We could taste it) 1/4 tsp freshly ground black pepper 2lbs (907 g) uncooked large or jumbo shrimp, peeled and deveined (leave the tails) 8 12-inch metal skewers Salad Spinach leaves, chopped up cheese, red pepper and sliced carrot Combine all marinade ingredients in a small bowl. Place shrimp in a large, heavy-duty, resealable plastic bag. Pour marinade over shrimp and seal bag. Turn bag several times to coat shrimp with marinade. Marinate in refrigerator f...