IN THE KITCHEN WITH CARLA: Lazy bites of summer

July 7, 2016

As much as I love to cook, standing over a hot stove when it’s blazing hot outside is not my idea of a delicious time.  Flavorful, fast and delightful as can be, these crazy-quick dishes are among my summertime favorites. Give them a try.


Makes 4 servings

These light and easy shrimp are a quick way to add a flavorful touch to a summer meal.  They’re great hot off the grill or served chilled as a salad topper or appetizer.

Skewers, metal or wooden

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/8 teaspoon cayenne

2 tablespoons lemon juice

1 tablespoon canola oil

1 pound large shrimp (about 24), peeled and deveined  

Cooking spray for grills

Lemon wedges

Put wooden skewers in a pan, cover with cold water and soak for 30 minutes.

Mix paprika, garlic powder and cayenne together in a medium bowl. Whisk in lemon juice and canola oil.

Pat shrimp dry with paper towels. Add to the bowl with the spices. Toss well to coat. Cover with plastic wrap and refrigerate for 20 minutes.

Remove shrimp from refrigerator and thread onto skewers.

Lightly spray cold grill with Cooking Spray for Grills, following can directions. Heat grill to medium-hot.  Put shrimp on grill and cook, turning until each side is opaque, about 4-6 minutes. Serve immediately with lemon wedges.

Or, cool to room temperature and refrigerate, covered, in clean bowl for up to 2 days.

Nutrition information per serving: 160 calories; 6 g fat; .5 g saturated fat; 170 mg cholesterol; 170 mg sodium* ; 2  g total carbohydrate; 0 g dietary fiber; 0 g sugars; 23 g protein; 10% RDA Vitamin A; 10% RDA Vitamin C; 6 % RDA Calcium; 15 % RDA Iron

Sodium Savvy: Sodium levels in shrimp can vary greatly. For the most accurate sodium info, ask the counterperson to show you the packaging the shrimp came in.

Photo courtesy of Oleksandra  Naumenko

Photo courtesy of Oleksandra Naumenko


Makes 4 servings

You’ll serve this luscious salad again and again.  Make it at least a few hours in advance and refrigerate so the flavors have a chance to come together and the carrots can soften a bit.


1 ¼ cups plain nonfat Greek yogurt

½ cup fresh orange juice

1 teaspoon unseasoned rice vinegar

¼ teaspoon allspice

¼ teaspoon Crystal Diamond Kosher salt

¼ teaspoon pure vanilla extract

Small pinch ground cloves

Whisk dressing ingredients together in large measuring cup. Set aside.


1 (10-ounce) bag shredded carrots, about 4 ½ cups

8 cups boiling water

1 cup chopped tart apple

1/3 cup raisins

½ cup chopped walnuts

Put carrots in a large colander. Place colander in the sink. Pour boiling water over the carrots and stir well. Cool to room temperature.

Pat carrots dry and place in a large bowl. Add apples and raisins. Stir. Pour dressing over the top and stir well.

Refrigerate, covered, at least three hours or up to overnight, stirring occasionally.  

Sprinkle with walnuts at serving time.

Nutrition information per serving: 190 calories; 5g fat; 0g saturated fat; 0 mg cholesterol; 155 mg sodium; 29 g total carbohydrate; 4g dietary fiber; 10 g sugars; 10 g protein; 240% RDA Vitamin A; 30% RDA Vitamin C; 10 % RDA Calcium;

4 % RDA Iron

Photo courtesy of GraphicStock

Photo courtesy of GraphicStock


Makes 4 servings

Filling the cones with sweet berries makes a classic summertime treat twice as good!

1 cup mixed fresh berries – blueberries, raspberries, and coarsely chopped strawberries

2 cups low fat frozen yogurt or reduced fat ice cream

4 ice cream cones, cake or sugar

Spoon berries into cones, dividing equally. Top each cone with a ½ cup scoop of frozen yogurt or ice cream. Enjoy!

There’s no nutritional information for this recipe since the berry mix, frozen treat selection and cone are all up to you.

If you’re diabetic, calculate your numbers.  If you aren’t diabetic, make sure you measure the frozen yogurt or ice cream and you’ll be in good shape.

Cooking questions? Email me at kitchenwithcarla@hotmail.comVisit Carla’s blog in kitchenwithcarla.blogspot. com for more tasty info!


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