Shrimp & Spinach Soup

Yield: 6 servings (serving size: about 3/4 cup)

Ingredients:

• 1/2 cup water
• 1/2 cup matchstick-cut peeled fresh ginger
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons low-sodium soy sauce
• 2 (14-ounce) cans vegetable broth
• 1 pound medium shrimp, peeled and deveined
• 2 cups bagged pre-washed spinach (about 2 ounces)

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cook over medium heat 2 minutes or until shrimp are almost done. Stir in spinach; cook 1 minute, stirring occasionally.

Bruce Weinstein and Mark Scarbrough, Cooking Light
NOVEMBER 2004

Nutritional Information

Amount per serving

• Calories: 120
• Calories from fat: 14%
• Fat: 1.9g
• Saturated fat: 0.3g
• Monounsaturated fat: 0.2g
• Polyunsaturated fat: 0.5g
• Protein: 17.1g
• Carbohydrate: 6.5g
• Fiber: 0.3g
• Cholesterol: 115mg
• Iron: 2.2mg
• Sodium: 861mg
• Calcium: 52mg

 

Crispy Baked Buffalo Wings

• 3/4 cup all-purpose flour
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

• 20 chicken wings
• 1/2 cup melted butter
• 1/2 cup hot pepper sauce

1.  Using paper towels, squeeze chicken and get all water out, and dry wings. 
2. Line a baking sheet with aluminum foil, and place cooling rack over it. Lightly spray rack with cooking spray.  
3. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the rack, and place into the refrigerator. Refrigerate at least 1 hour.
4. Preheat oven to 450 degrees F. Bake wings for 25 minutes, turn and bake for another 25 minutes.  Remove from oven.
5. Whisk together the melted butter and hot sauce in a small bowl. (Or use your own hot sauce.) In a bowl, coat the wings with the hot sauce, and place back on the rack and broil for 4-5 minutes, turn wings over and broil for another 4-5 minutes. Done!

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