Are you looking for a few healthy recipes to try out this summer? If so, you’ve come to the right place. These 2 easy-to-follow recipes taste great and are pretty healthy too. We hope you’ll enjoy making and eating them. For the most affordable catering Raleigh NC has to offer this summer, consider calling Catering by Design. We’ll save you time and money on wedding receptions, business luncheons, social parties, award banquets, and more.
This new twist on Shrimp Piccata tastes great. A tangy lemon-caper sauce and zucchini noodles gives this healthy Italian recipe a makeover. This recipe makes about 4 servings and takes about 35 minutes to prepare.
5-6 medium zucchini (2 1/4-2 1/2 pounds), trimmed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, minced
1 pound raw shrimp (21-25 count), peeled and veins removed, tails left on if desired
1 cup low-sodium chicken broth
1 tablespoon cornstarch
1/3 cup white wine
1/4 cup lemon juice
3 tablespoons capers, rinsed
2 tablespoons chopped fresh parsley
First, make your zucchini noodles using a spiral vegetable slicer, or veggie peeler. Create long strands, lengthwise. Avoid using zucchini pieces with seeds as the noodles will fall apart. Drain and dry the noodles for 15 – 30 minutes in a colander, then toss with salt. Next, heat the butter and 1 tablespoon oil over medium-high heat in a large skillet. Add garlic and cook for 30 seconds while stirring. Add the shrimp and cook for 1 minute while stirring.
To prep the sauce, whisk the broth and cornstarch in a small bowl. Add this mixture to your shrimp and mix in the wine, lemon juice and capers. Simmer for 4 – 5 minutes until the shrimp is just cooked through and then remove from heat.
Heat the last of the oil in a large nonstick skillet over medium-high heat. Gently squeeze the zucchini noodles to remove any excess water and add them to the skillet. Toss for 3 minutes until hot. Serve the shrimp and sauce over the zucchini noodles.
This healthy BLT recipe is a great for breakfast, lunch or dinner! This recipe makes up to 4 servings and takes about 25 minutes to prepare.
8 slices center-cut bacon, halved
1 ripe medium avocado
2 tablespoons fresh chopped basil
1 tablespoon mayonnaise
1/2 teaspoon finely grated or minced garlic
1/4 teaspoon low sodium salt
1/4 teaspoon freshly ground pepper
8 slices good bread
1 medium tomato, cut into 8 slices
4 romaine leaves
1 cup alfalfa sprouts
Cook your bacon in your large skillet over medium heat and drain. Toast your bread and start prepping your avocado. Stir in the basil, mayonnaise, garlic, salt and pepper. Spread about 2 tablespoons of this mixture over 4 toast slices. Place 4 pieces of bacon, 2 tomato slices, 1 lettuce leaf, 1/4 cup sprouts and the remaining toast and combine. Serve and enjoy!
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