Steam baked sweet potatoes

3 large sweet potatoes, washed

1/2 cup water

Cut 3 or 4 slits into the skin of the potato to vent

Add water and potatoes to pan

Cover with foil

Bake at 350* for 60 minutes

Broccoli Slaw

1 package broccoli slaw

3 scallions, chopped

1/4 c extra virgin olive oil

1/4 c cider vinegar 

1/4 Tsp black pepper

1/2 Tsp dill weed

1/4 Tsp salt 

1/4 Tsp celery seed

1/8 Tsp onion powder

1/8Tsp garlic powder

1/8 Tsp paprika 

Makes 4 servings (1/2 cup) approximately 161 calories.

Boiled shrimp

2 TBSP Old Bay

1/2 c water 

1/2 c cider vinegar

1 lb raw shrimp, peeled and deveined 

Bring first 3 ingredients to a boil

Add shrimp

Cook 5-7 minutes, until pink

Strain and serve

(4 servings, approximately 138 calories)

Scallion dressing

2 TBSP extra virgin olive oil 

2 TBSP lemon juice

2 scallions, chopped

Dash of salt and pepper

(2 servings, approximately 125 calories)

Shrimp and avocado salad

Boiled shrimp

2 TBSP Old Bay

1/2 c water 

1/2 c cider vinegar

1 lb raw shrimp, peeled and deveined 

Bring first 3 ingredients to a boil

Add shrimp

Cook 5-7 minutes, until pink

Strain and serve

(4 servings, approximately 138 calories)

1 avocado medium cubed

(170 calories)

Dressing

2 TBSP extra virgin olive oil 

2 TBSP lemon juice

2 scallions, chopped

Dash of salt and pepper

(2 servings, approximately 125 calories)

Sweet and Spicy Chili Shrimp

1 lb shrimp peeled and deveined 

5 small sweet peppers diced

4 scallions diced

2 cups cooked basmati rice

3/4 cup sugar

1/2 cup rice vinegar

1/4 cup water 

1 TB minced garlic

1 TB crushed red pepper flakes 

1/2 TP salt

3 TB ketchup 

Sauté peppers and scallions, remove from heat

Sauté shrimp

In sauce pan over medium heat cook bring sugar, vinegar, and water to a rolling boil.

Add garlic, red pepper flakes, salt, and ketchup whisk together

Reduce heat, simmer for five minutes

Add back peppers and scallions, top with 1/2 the sauce mixture and simmer five minutes

Remaining sauce maybe stored in airtight container in refrigerator for up to one week.

Serve shrimp over rice.

Chicken over pasta smothered in mushroom asparagus and bacon cream sauce

1/2 lb cooked bacon, crispy and crumbled

1 bunch of asparagus cooked, cut into 1/2 inch pieces

1 lb chicken breast cooked, cut into strips

Pasta noodles, cooked per box directions

4 Tb butter

3 cloves garlic, chopped

1 package sliced mushrooms, portabella

1/3 c white wine

1 Tb lemon juice

1 Tb Worcestershire sauce

1 pint heavy cream

1 Tb flour

Salt and pepper to taste

Sautée 3 Tb butter and garlic for few minutes

Add mushrooms and cook 5 minutes

Add lemon juice and white wine, cook off wine

Add Worcestershire sauce and whisk in cream

Melt 1 Tb butter in separate bowl add flour and whisk together. Pour mixture into pan with other ingredients.

Add salt and pepper to taste and let thicken.

Add bacon and asparagus, remove from heat.

Place pasta in shallow bowl, add chicken, cover with mushroom sauce.

Sprinkle with Parmesan cheese.