your pantry with low fat snacks - popcorn
and baked potato and corn tortillas chips.
Week of April 29, 2013
Giada's Grilled Vegetable Medley
Week of April 7, 2013
Do you love the taste of sushi and fresh summer (spring) rolls? Try this tasty combination for a blending of two of my favorite Asian flavors in one.
Sushi Summer Rolls
4 pieces tapioca or rice paper
1/2 small avocado, sliced lengthwise
1 piece cucumber, sliced into long thin strips
1/2 medium carrot, cut in thin strips
4 leaf lettuce, cleaned
8 pieces large shrims, cooked & butterflied *
4 pieces imitation crabmeat (cut from one surimi log)
2 cups warm water
Pour water in a large glass pie pan and soak the tapioca paper until it softens.
Remove the softened tapioca paper and place on a kitchen towel and let it rest for half a minute.
Place two butterflied shrimp in the middle of the softened tapioca paper. The outer part of the shrimp should be facing down.
Arrange a leaf of lettuce on top the shrimp then top with slices of avocado, carrots, cucumber, and imitation crabmeat.
Press down the filling using your fingers then fold the bottom end of the tapioca paper over the top of the filling. Roll tightly halfway.
Fold the edges of the tapioca paper inwards and continue rolling until the fillings are secured. Folding the ends will close both edges ensuring that the fillings are securely wrapped.
If desired, slice each roll in the middle then transfer to a serving plate.
Per Serving (per roll ): 113 Calories; 3g Fat (26.4% calories from fat); 1g Saturated Fat; 7g Protein; 14g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 55mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Serve with your favorite dipping sauce. I like a the Soy Based Dipping Sauce below: