5 Pureed Peaches
1/4 Cup Truvia or Xylitol
1 Cup Non-Fat Plain Yogurt
1/4 Cup fresh or low sugar Orange Juice
2 Tbsp Lemon concentrate
1/4 Cup Amaretto, Sherry, or Grand Marnier
Mix all ingredients together and serve cold in iced bowls.
Camis Kitchen
Fresh Peach Soup
Rosemary Roast Pork Tenderloin
2 Tbsp Olive Oil
2 Tbsp Balsamic or flavored vinegar
2 Tbsp Lemon Juice
Zest of 1 Lemon
2 Garlic cloves crushed
1 Tbsp chopped fresh Rosemary or 2 Tbsp dried Rosemary
1 Tbsp Honey
1 tsp Lemon Pepper
2, 3-4 lb Pork Tenderloins trimmed of visible fat
Combine & mix all ingredients except the pork in a 12x8x2 baking dish or ZipLoc bag. Add Tenderloins and turn to coat. Chill 1-3 hours or overnight. Grill Tenderloins over hot coals, 20 minutes or until a meat thermometer reads an internal temp of 160 degrees. Slice to serve hot or room temperature.
Priscillas Crawfish Pasta
Note: this was excerpted from Baughman & Associates Age Management Medicine Newsletter #13, August 2010.
Cami’s choice of this pasta recipe meets with my wholehearted approval. It is one of my favorites because of its flavor. It is also quite colorful and best of all, Cami tells me, is that it’s easy to prepare. She says that it will feed four to eight depending on everyone’s appetite. And if you use “Fasta Pasta” it is really fast and does not heat up the kitchen. It is a method of cooking pasta in the microwave in about 12 minutes. It can be made with either shrimp or crawfish tails from Louisiana, of course.
Enjoy!
1 16 ounce package Bowtie or Rotini pasta
1 14-oz can of artichoke hearts in water
1 tablespoon of olive oil
1 small red onion, chopped
1 8-oz package of sliced fresh mushrooms
1 Red or Green Bell pepper, chopped
1 pint of grape tomatoes cut in half
1 pound of crawfish tails or medium shrimp peeled and deveined
Herbal vinaigrette salad dressing to taste
- Cook pasta until tender and then drain
- Heat olive oil over a medium high heat in a large skillet. Add onion and bell pepper and cook and STIR for about 5 minutes. Add crawfish or shrimp and cook for about 10 minutes. Add artichoke hearts and grape tomatoes and cook for a couple of minutes. Remove from heat and transfer to a large bowl.
- Mix pasta into the serving bowl along with the dressing. Serve immediately or refrigerate and serve chilled.
Cami has chosen a recipe for this month which is one of my favorites because pasta and seafood are at the top of my list of foods to enjoy. This seafood pasta not only tastes great, but has lots of color. Cami was particularly delighted that two of our readers tried and enjoyed the Rosemary Grilled Pork Loin Roast and emailed us.
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