Here is a recipe that I love!!!!!


… 4 tsp. olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp. salt
1/4 tsp. freshly ground pepper
4 lemon wedges

1. In a large nonstick skillet, heat the oil. Sauté the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.

2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.

3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Makes 4 servings


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Chef Elliott’s on the road again!!!

Hello Metro Washington D.C. Chef Elliott will be returning for the second time on his cookbook signing tour by popular demand. This time he will also be doing a cooking demonstration at the Culinaria Cooking School in Vienna, VA.
You can …now register for Chef Elliott’s cooking class at the Culinaria Cooking School in Vienna, VA. Class is July 13. 7 PM – 10 PM. Seats are filling fast so register NOW.  There’s only about 7 seats left!

Here’s a recipe I like…

Oven Baked Tacos

cooked ground beef/turkey

1 can refried beans

1/2 can tomato sauce

taco seasoning

soft taco shells

shredded Mexican cheese

… Brown your ground beef/ground turkey and drain completely – then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!            

For more GREAT recipes join me at Losing And Loving It!!!!!                                   

Here’s a recipe that I like by Chef Ardy (JAX, FL)

Polenta w/cod and Cajun shrimp with red currant sauce

1/2 c cooked polenta (grits)

1 lb asparagus (cut in bite size pcs)

1 med red pepper (diced)

1 T Cajun seasoning

olive oil

1/2 c heavy whipping cream

3 T red currant jelly

4 cod fillets

4 jumbo shrimp

Kosher salt

Cracked black pepper

Lemon (optional)


Place shrimp in plastic bag. Add 1/2 of Cajun seasoning to bag. Toss and set aside.  Cook polenta (grits) per box.  Once cooked, pour on baking sheet and set aside to cool.  May be made in advance.  Cut into squares or with cookie cutter and set aside.  Add 1 t olive oil to heated skillet.  Add asparagus and red peppers.  Season with Kosher salt and black pepper to taste.  Cook for 3 – 4 minutes or until asparagus is bright green.  Peppers should be tender.  Remove from heat and set aside.


Add 1 t olive oil to heated skillet.  Place polenta (grits) in oil.  Cook on both sides about 2 minutes each.  May add Kosher salt if desired.  Remove from pan and place on plate. 

Boil 4 c water, add lemon.  Season cod fillets with pinch of Kosher salt and black pepper on both sides.  Boil fish for about 4 – 6 minutes or until fish flakes.  Remove and set aside.  Cook shrimp in skillet polenta was heated in until pink.  Remove from heat.  Heat red currant jelly in pan.  Remove 1/2 of heated red currant.  Continue heating remainder with heavy whipping cream until thickened.