Pork Pitas with Chutney Sauce

Serves 4
Prep Time: 4 minutes, Cooking Time: 15 minutes

1 (1-pound) pork tenderloin, split in half lengthwise, almost all the way through
1 teaspoon smoked hot paprika
1/2 teaspoon salt
1/2 cup plain fat-free Greek yogurt
2 tablespoons fruit chutney (I used Mango)
4 whole wheat pita breads, warmed
2 cups baby arugula

1. Spray grill with nonstick spray. Preheat grill to medium-high heat. Sprinkle pork with paprika and salt. Place in grill pan and cook until done, about 7 minutes on each side.

2. Meanwhile, to make sauce, stir together yogurt and chutney in a small bowl; set aside.

3. Halve pita breads; fill each half evenly with pork and arugula. Drizzle with sauce and serve at once.

Results: Hmmmmm...I'm not sure how I feel about this recipe. By itself, the chutney sauce was good. The pork was good. But together, this recipe just seemed weird to me. Maybe it was the texture of the whole wheat pitas. I'm not sure, but I just wasn't a fan of this. The boys HATED this. Chris, on the other hand, thought this was delicious.

Bowties with Broccoli Pesto

Serves 4
Prep time & cooking time: 45 minutes (It was hard to separate the prep time and cooking time, because you are sort of constantly working on this meal. From pulling ingredients out of the pantry to having the meal on the table was 45 minutes, BUT, if you have a larger food processor (mine is so tiny and I had to work in three batches) this will come together much faster for you.)

8 ounces whole wheat farfalle
2 cups broccoli florets
3 tablespoons water
1 cup packed fresh basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons pine nuts
2 garlic cloves, halved
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup reduced-sodium vegetable broth
2 teaspoons olive oil
Grated zest of 1 lemon
6 dry-packed sun-dried tomatoes, thinly sliced

1. Cook farfalle according to package directions, drain and keep warm.

2. Meanwhile, place broccoli and water in medium microwaveable dish. Cover and microwave on high until tender, 2-3 minutes; drain. Rinse under cold running water; drain again.

3. To make pesto, place broccoli, basil, Parmesan 1 tablespoon of the pine nuts, the garlic, salt, and pepper flakes in food processor; pulse until coarsely chopped. Add broth and oil; process until smooth.

4. Combine pasta, pesto, and lemon zest in large serving bowl; toss to coat. Sprinkle with sun-dried tomatoes and remaining 1 tablespoon pine nuts.

Served with garlic-cheese toast.

Results: I was all prepared to hate this dish. I'm a huge fan of pesto, and I just knew that I would think "Nice try, Weight Watchers, but FAIL!" Nope, this dish was delicious! The broccoli pesto was so fresh and tasty. I loved it! I put half the pesto mixture in the freezer to use another day (I knew the boys wouldn't eat anything GREEN.) We had some leftovers and they were delicious cold for lunch the next day. Takes some effort to make, but this is a new favorite!

Marbled Chocolate Mousse

Serves 8 (about 1/2 cup each)
Prep Time: 10 minutes, Cooking Time: 2 minutes, Chilling Time: at least 5 minutes, I let mine set for a few hours

1 (14-ounce) can fat-free sweetened condensed milk*
1 cup cold milk
1 (3.9-ounce) package chocolate instant pudding mix
3 ounces semisweet chocolate, melted
2 cups frozen, fat-free whipped topping, thawed

*the original recipe called for full-fat condensed milk. I used fat-free, and didn't notice any problems with consistency. Save the fat!

1. Place milk and 1 cup cold water in a bowl; beat with a mixer at medium-low speed until blended. Add pudding mix; beat until smooth. Stir in melted chocolate. Cover and chill 5 minutes. (Again, I made mine earlier in the day and let it sit until dessert time.)

2. Gently fold in whipped topping, leaving large chocolate streaks. Spoon into serving dishes.

Results: Don't get me wrong, this was really tasty, and really easy to make, but it did taste a little like "instant pudding" to me. That doesn't mean I didn't eat it, mind you. The kids and the husband loved it. I thought it was good. Just good. I'll put it this way, you won't be wowing any quests with your dessert making skills with this one. We had the leftovers the next day and they were really good. I don't know how this would turn out, but I was thinking you could freeze these in little muffin tins and keep them in the freezer and just pop one in your mouth whenever you needed a chocolate fix. I may have to try that, because this is one easy dessert.

Grilled Pork Tenderloin with Chipotle-Peach Glaze

Serves 4

2 teaspoons chili powder
2 teaspoons brown sugar, divided
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 (1-pound) pork tenderloin, trimmed
1/2 cup peach preserves
1 tablespoon apple-cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced chipotle in adobo sauce
4 peaches, halved and pitted

1. Spray grill rack with nonstick spray. Preheat grill to medium-high heat.

2. Combine chili powder, 1 teaspoon of the brown sugar, the cumin, garlic powder, and 1/4 teaspoon of the salt in a small bowl. Rub mixture all over pork to coat. Stir together preserves, vinegar, mustard, chipotle, and remaining 1 teaspoon brown sugar and 1/4 teaspoon salt in small bowl. Set aside.

3. Place pork on grill rack and grill, turning occasionally, 15 minutes. Brush pork with 1/4 cup of the preserves mixture and grill, turning, until pork is glazed and browned, 6-8 minutes longer. Transfer pork to cutting board and let stand 5 minutes.

4. Meanwhile, lightly spray peaches with nonstick spray. Place on grill rack and grill, brushing with remaining 1/4 cup preserves mixture, until slightly softened, about 2 minutes on each side.

Cut pork into 12 slices and serve with peaches. Served with Lemony Fennel and Radicchio Salad from this recipe.

Results: This was my Mother's Day dinner, so I can't vouch for the prep time or the cooking time, but Chris didn't have any problems making it. I think the cooking time for the pork needed to be longer. Peaches are no where near being in season in Colorado, so we couldn't find any. I'm looking forward to making this again with the peaches, which sound really good. The pork was delicious! I loved the flavor the peach sauce added to the tenderloin.

Crumb-Crusted Scallops with Parmesan Tomatoes

Serves 4
Prep Time: 15 minutes, Cooking Time: 15 minutes

2 large tomatoes, each cut into 4 (1/2-inch-thick) slices
2 1/2 tablespoons grated Parmesan cheese
1/4 cup dried bread crumbs
1 tablespoon chopped fresh parsley
2 teaspoons olive oil
Grated zest of 1 lemon
1 1/4 pounds sea scallops (about 16)
1/4 teaspoon black pepper

1. Spray casserole dish or baking sheet with nonstick spray. Preheat oven to 450*.

2. Place tomato slices on baking sheet; top each with 1 teaspoon Parmesan. Bake until tomatoes are tender and cheese is bubbly, 2-3 minutes. Transfer tomatoes to plate and keep warm.

3. Meanwhile, combine bread crumbs, parsley, oil and lemon zest in a large bowl. Add scallops; toss to coat. Place scallops on baking sheet; lightly spray with nonstick spray. Bake until lightly browned and oqaque in center, 10-12 minutes (do not turn.)

Served with parmesan tomatoes and hash browns.

Results: Very light, lemony and delicious! I thought this was a perfect portion, but Chris said he could have eaten about a pound more. Very easy to make too. My only complaint was that the lemon & parsley didn't stick to the scallops, so I had to sort of pile that on top of each scallop before cooking. Not a big deal though. A definite keeper!!

Tilapia with Prosciutto and Artichokes

Serves 4
Prep Time: 15 minutes (this would have been much shorter but I was utterly confused by the instructions), Cooking Time: 11 minutes

4 (5-oz) tilapia fillets
4 thin slices prosciutto
8 fresh sage leaves
1/2 teaspoon black pepper
2 teaspoons olive oil
3/4 cup reduced-sodium chicken broth
2 teaspoons cornstarch
2 (14-oz) cans quartered artichokes, rinsed and drained
1 teaspoon butter
1 tablespoon chopped fresh parsley

1. Cut each tilapia fillet lengthwise in half to make 8 pieces total. Cut each prosciutto slice lengthwise in half. Wrap prosciutto slice crosswise around each piece of fish. Tuck 2 sage leaves underneath each prosciutto slice. Sprinkle fillets with salt and pepper.

2. Heat oil in large nonstick skillet over medium-high heat. Add fillets and cook, in batches, if neccessary, turning once, until prosciutto is browned and fish is just opaque, 2-3 miutes on each side. Transfer to platter and keep warm.

3. Whisk together broth and cornstarch in small bowl until blended. Add broth mixture and artichokes to skillet; bring to boil. Cook, stirring occasionally, until mixture simmers and thickens, 2-3 minutes. Remove from heat. Stir in butter and parsley. Spoon artichoke mixture over fish.

Served with couscous.

Results: OK, the picture isn't that great, because this dish was seriously lacking in some color! Something green (salad, green beans?) really would have improved the presentation. The fish was really tasty, but this was artichoke OVERLOAD! I used less than the recipe called for and this was just too many artichokes. I would put the artichokes and sauce on the plate, then add the fish on top, so that the sauce isn't in every single bite. Otherwise, this was a good way to serve fish, that I'll probably repeat without the artichoke sauce.

Also, the day after I made this, I saw Rachel Ray (what can I say? I like to watch cooking shows while running on the treadmill.) make a similar dish wrapping sage and prosciutto around jumbo shrimp instead of tilapia. That sounds pretty good too.

Pepper Steak and Watercress Sandwiches

Serves 4
Prep time: 1 minute (seriously), Cooking Time: 6-8 minutes (steak fries add 20 minutes)

2 (1/4-pound) filet mignon steaks
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup plain fat-free Greek yogurt
1 teaspoon prepared horseradish
4 whole grain rolls, split and toasted
1 cup watercress sprigs*

*Note: if you don't want to buy watercress, you can substitute any other lettuce. I did buy it, and I've been using the leftovers (because there are a lot) to add to sandwiches the rest of the week.

1. Sprinkle steaks with salt and pepper. Spray large nonstick skillet with cooking spray and set over medium-high heat. Add steaks and cook until medium, 3-4 minutes on each side. Transfer to cutting board and let stand 3 minutes. Slice steaks into 3/4-inch slices. (Note: you could obviously cook these on the grill too.)

2. Meanwhile, stir together yogurt and horseradish in small bowl.

3. Spread cut sides of rolls evenly with yogurt mixture. Fill rolls evenly with steak and watercress.

Served with steak fries.

Results: Delicious and soooooo easy to make! The yogurt spread was yummy too. I added chopped chives to it because I had some that weren't going to last much longer. I will say this is not nearly enough meat for four sandwiches though! I bought two (4-oz) filets and used them for two sandwiches (the boys didn't eat these.) So, these are great for dinner guests, but make sure to buy one filet per person. My only complaint about an otherwise perfect recipe!

Corn & Black Bean Enchilada Casserole

Serves 4
Prep Time: 7 minutes (includes cooking onions and sauce), Cooking Time: 30 minutes

1 teaspoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
1 (15 1/2-ounce) can reduced-sodium black beans, rinsed and drained
1 cup fresh or thawed frozen corn kernel
4 (8-inch) whole wheat tortillas, each cut into 6 wedges
1/3 cup shredded low-fat Mexican cheese blend

1. Spray 7x11-inch baking dish with nonstick spray.

2. To make sauce, heat oil in medium nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is softened, about 3 minutes. Add tomato sauce and chili powder; bring to a boil. Reduce heat and simmer 2 minutes.

3. Meanwhile, stir together beans and corn in medium bowl. Arrange 8 of the tortilla wedges in overlapping layer in bottom of prepared baking dish. Spoon one-third of the sauce on top; top with half of the bean mixture. Repeat layering with 8 of the remaining tortilla wedges, half of the remaining sauce, and the remaining bean mixture. Top with remaining 8 tortilla wedges; spread with remaining sauce. Sprinkle with cheese blend.

4. Bake casserole at 350* until cheese is melted and sauce is bubbling, about 30 minutes.

Results: I will say that this meal was SUPER easy to prepare. I made the casserole early in the day, so we just needed to throw it in the oven at dinner time. However, this was SOOOOOO boring. There was nothing particularly great about it (except the prep time.) And the tomato sauce, which seems like something you'd put in Italian dishes, was weird with the black beans, corn and tortillas.

Henry, however, loved this. Sorry, Henry, I won't be making this one again.

Potato-Crusted Cod with Horseradish Sauce with Sauteed Zucchini & Tomatoes with Cardamom

Serves 4
Prep Time: 16 (14 for fish, 2 for veggies), Cooking Time: 16 minutes

Cod ingredients:
1/2 cup low-fat mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon minced fresh chives
4 cod fillets
1 cup refrigerated shredded potatoes
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons canola oil

1. Preheat over to 400*. Spray a medium baking sheet with nonstick spray.

2. Stir together mayonnaise, mustard, horseradish, and chives in a small bowl. Transfer half of mayonnaise mixture to another small bowl and refrigerate, covered, until ready to serve.

3. Spread remaining mayonnaise mixture evenly on top of fillets. Top each fillet with 1/4 cup of the potatoes, pressing to form even layer. Sprinkle potatoes with salt and pepper.

4. Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat. Carefully place 2 fillets, potato side down, in skillet and cook, WITHOUT MOVING, until potatoes are set and browned, 6-8 minutes. Transfer fillets, crust side up, to prepared baking sheet. Repeat with remaining oil and fillets. Bake, without turning, until fish is just opaque in center, 8-10 minutes.

While fish is cooking in the skillet, you can prep the veggies. Once the fish is in the oven, use the same skillet to cook the vegetables.

Sauteed Zucchini and Tomatoes with Cardamom
1 tablespoon olive oil
3 medium zucchini, halved lengthwise and thinly sliced
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/8 teaspoon black pepper
1 (14-ounce) can petite diced tomatoes, drained

1. Heat oil in large nonstick skillet over medium-high heat. Add zucchini, water, salt, cardamom and pepper. Cook, stirring often, until zucchini is softened and most of liquid is evaporated, about 7 minutes.

2. Add tomatoes to skillet and cook, stirring constantly, until heated through, about 2 minutes.

Served cod with reserved mayonnaise mixture and vegetables.

Results: Looks good, doesn't it? It was! I love hash browns, and this was an interesting way to serve them. The mayonnaise mixture on the fish wasn't spicy, but the sauce on the side was very spicy! I guess cooking it took some of the bite out of it? Anyway, it was still delicious, and the vegetables were good too.

P.S. Attention candle making companies...cardamom scented candles should be next on your list of things to do!

Buffalo Chicken Burgers with Blue Cheese Dressing & Garlic-Herb Steak Fries

Serves 4
Prep Time: 25 minutes (Say WHAT? It took 5 minutes to prep the fries, 10 minutes to prep the chicken burgers and 10 minutes to make the dressing. But the chicken and dressing can be made while the fries are baking, so dinner was ready in 35 minutes) Cooking Time: 35 minutes

Steak Fries:
3 cups frozen steak fries
1 tablespoon chopped fresh rosemary
1 tablespoon olive oil
1 teaspoon garlic salt (I thought this was too much, I used 1/2 teaspoon)

1. Preheat oven to 450*.

2. Combine all ingredients in a large bowl. Arrange fries in a single layer on a large baking sheet lined with tin foil. Bake at 450 for 17 minutes, or until lightly browned, stirring once.

Burgers & Dressing:
1 pound ground skinless chicken breast
2 tablespoons finely chopped scallions
1 tablespoon dried bread crumbs
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 cup plain fat-free yogurt
1 tablespoon low-fat mayonnaise
1 small celery stalk, finely chopped
2 tablespoons reduce-fat blue cheese crumbles
4 whole wheat hamburger buns
4 lettuce leaves
Tomatoes, sliced

1. Preheat grill to medium high heat.

2. While fries are baking, combine chicken, scallions, bread crumbs, salt and pepper sauce in a large bowl and mix well. With damp hands, shape mixture into 4 (1/2-inch thick) patties.

3. Place patties on grill and cook until done, about 5 minutes on each side.

4. Meanwhile, to make dressing, stir together yogurt, mayonnaise, celery, and blue cheese in a small bowl.

Place burgers on buns and top evenly with dressing, lettuce & tomatoes. Serve with steak fries.

Results: I have nothing but raves for this recipe. It was delicious, and a great way to get the taste of some buffalo wings, if you are having a craving. The fries were fantastic too. Henry devoured his burger, but didn't like the fries. Steven liked the fries (and gladly took Henry's fries), but wouldn't touch the burger. Chris and I ate every single bite, and may or may not have licked our plates. The dressing could be made ahead of time, if you are looking to save some time.

Pork Chops with Asian Pineapple Salsa

Serves 4
Prep Time: 6 minutes, Cooking Time: 25 minutes (Doh! I just missed the 30 minute mark on this one, but admittedly, I'm a slow chopper. I'm going to list it as 30 minutes anyway. Interestingly enough, the original recipe claims you can make this meal in less than 15 minutes. Uh huh...)

4 boneless pork chops
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup pre-cut fresh pineapple
1 shallot, minced
1 tablespoon Asian fish sauce
1 teaspoon brown sugar
1/4 cup packed fresh cilantro leaves
Pinch red pepper flakes
Rice (optional)

If preparing meal with rice, get that going first. You can finish all the chopping and grilling while the rice is cooking.

1. Spray grill with cooking spray. Preheat grill to medium-high heat.

2. Sprinkle pork with salt and pepper. Place pork on grill and cook until done, about 4-5 minutes each side.

3. Meanwhile, to make salsa, place pineapple, shallot, fish sauce, brown sugar, cilantro and pepper flakes in food processor and pulse 2-3 times, just until pineapple is coarsely chopped.

Serve pork chops with salsa and rice.

Results: A perfect summer meal! This was really great. I ended up over-pulsing my pineapples, so if you have a super tiny food processor like me, you might want to put the cilantro in first. I had to keep pulsing to get that cilantro chopped up. That would be the only thing I would change about this recipe. It was DELICIOUS! (Leftovers were great too!)

Karate Night Pizzas (or Three-Cheese and Tomato Pizzas)

Serves 4 (Chris didn't think one pita was filling enough for him, so make an extra one if you have an appetite!)
Prep Time: 5 minutes, Cooking Time: 5 minutes

4 (6-inch) whole wheat pitas
1/2 cup crumbled goat cheese
1/2 cup shredded part-skim mozzarella cheese
1 cup grape tomatoes, halved
1/4 cup grated Parmesan cheese
4 teaspoons chopped fresh oregano

optional: chopped fresh basil, pepperoni

1. Preheat oven to 425*.

2. Arrange pita breads on baking sheet. Bake until heated through, about 1 minute on each side.

3. Top pita breads evenly with goat cheese and mozzarella. Arrange tomatoes on top; sprinkle with Parmesan. Heat until cheese is melted, 2-3 minutes. Sprinkle with oregano.

Served with fresh strawberries.

Results: Thursday nights are crazy nights in our house, because Steven takes karate early in the evening. So I try to find something simple and quick that we can make between picking him up from school and getting him ready for karate. This meal is perfect for that! And even better, Steven LOVED them (and even requested one for lunch the next day!), so he has asked that we have them every Thursday night and they are now known as "Karate Night Pizzas". Shockingly, he said they were "even better than Dominos!"

These are super simple to make and you can customize everyone's pizza. (We left the tomatoes off the boys' pizzas and added pepperoni, added basil to ours, etc...) I thought these would be missing something (hellooooooo...pizza sauce!) but they weren't missing a thing. Delicious! Can't wait for Thursday nights!

Oh, and can I just point out that my boys love goat cheese? Weirdos! Steven won't eat a pot roast but give him some goat cheese and he's all set!

Garlic-Rosemary Flank Steak

Serves 4
Prep time: 5 minutes, Cooking time: 10 minutes (but longer if serving with mashed potatoes)

1 tablespoon chopped fresh rosemary*
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 lb flank steak, trimmed
cooking spray

*Note: the original recipe was for Garlic-Thyme Flank Steak, but I didn't have fresh thyme. I substituted fresh rosemary, and it was delicious!

1. Spray grill rack with cooking spray. Preheat grill.

2. Combine first 5 ingredients in a small bowl.

3. Score both sides of steak diagonally in diamond-shaped patterns. Rub herb mixture evenly over both sides of steak.

4. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Remove from grill, and let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Served with salad and mashed potatoes (with blue cheese crumbles.)

Results: Fantastic! We are seriously on a roll with good recipes lately, I think we are due for a tumble. Chris wanted me to make this again the next night. My only complaint was that much of the herb mixture came off on the grill, so when you score the beef, be sure to push the herbs into those cuts. Also, the leftover steak was delicious on a salad for lunch the next day.

Southwestern Grilled Pork Tenderloin

Serves 4
Prep Time: 3 minutes, Cooking Time: 25 minutes, Marinating time: at least 1 hour

1 Tbsp chili powder
1 1/2 tsp sugar
1 tsp black pepper, freshly ground
1 tsp table salt
1/4 tsp onion powder
1/8 tsp garlic powder
1/8 tsp ground cumin Seed
1/8 tsp cayenne pepper
1 1/4 pound(s) lean pork tenderloin, trimmed
1 tsp canola oil

1. To make the rub, combine all the ingredients except the pork and oil in a small bowl. Place the pork in a zip-close plastic bag and add the rub. Seal the bag; turn to coat the meat. Refrigerate at least 1 hour or up to 24 hours.

2. Meanwhile, spray the grill rack with nonstick spray; preheat the grill to high. Place the pork on the grill rack. Grill, turning once, 18 to 22 minutes. Transfer the pork to a platter and cover loosely with foil; let stand about 10 minutes. Cut into 12 slices.

Served with couscous and salad

Results: A super easy rub to make and it was very tasty. Henry said is was good, but too spicy (yet he ate all of it) and even Chris thought it was too spicy. I thought it was perfect, but next time, I'll cut the spices down by half to keep the tender men in my life happy.

S'mores Slab

Serves 12
Prep time: 10 minutes, cooking time: 4 minutes, chill time: 2 hours

Cooking spray
2/3 cup semisweet chocolate chips
1/3 cup light stick butter
1/4 cup water
3 cups graham cracker crumbs (about 14 sheets), divided
1 1/2 cups miniature marshmallows

1. Line an 8 x 4-inch loaf pan with parchment paper allowing paper to extend over edge of pan. Coat parchment with cooking spray.

2. Combine chocolate, butter, and water in a medium saucepan. Cook over medium heat 4 minutes of until chocolate melts and mixture is smooth, stirring occasionally.

3. While chocolate mixture cooks, place 2 1/2 cups graham cracker crumbs and marshmallows in a large bowl. Stir hot chocolate mixture into graham cracker mixture. Stir in remaining 1/2 cup crumbs. Press chocolate mixture into prepared pan. Cover and chill 2 hours or until set.

4. Remove load from pan; peel off parchment paper, and cut into 12 slices.

Results: These were so yummy! They were very easy to make and not nearly as messy as a real s'more! The leftovers were good several days later, but the crackers were getting a bit soggy by that point, so we did end up throwing some out. (Boooooo!) These would be a perfect dish to take to a party, especially if you chilled them in a mini muffin pan instead of a loaf pan. Definitely keeping this recipe!

Baked Shrimp in Lemony Garlic Sauce

Serves 4

1 1/4 pound shrimp, peeled and deveined
cooking spray
1/4 cup fresh lemon juice
2 Tbsp light butter, melted
3 cloves garlic, minced
1 tsp Worcestershire sauce
3/4 tsp lemon pepper
1/4 tsp ground red pepper
2 Tbsp parsley, chopped

1. Preheat oven to 425°F.

2. Arrange shrimp in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Combine lemon juice and next 5 ingredients; pour over shrimp.

3. Bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately.

Served with roasted potatoes and sauteed asparagus.

Results: I *LOVE* shrimp. I mean, really, LOVE shrimp. I haven't met a shrimp recipe that I didn't like. Until now. This was so bland and boring.