Cranberry Turkey Salad

Another salad experiment... This turned out to be a really nice combination for a big, filling lunch salad.

Lettuce, cucumber, onion, chopped turkey lunchmeat, dried cranberries, crumbled feta and a lite rasberry vinaigrette dressing (Kraft). Super delicious!

Strawberry Salad

I'm trying to make my lunches a little more interesting and healthy at the same time.


This salad included iceberg lettuce, sliced cucumbers, sliced sweet onion, sliced strawberries, crumbled feta cheese and cracked black pepper. It was topped with a lite creamy balsamic vinaigrette (Private Selection brand from Kroger).

Delicious!

Mediterranean Shrimp with Orzo

This is what I had for dinner tonight.

I guess you can tell which photos I take and which ones I borrow from the professionals. I think you can see all the yumminess anyway.

Remember, keep the raw frozen shrimp on hand for dinners like this. Total prep and cooking time was less than half an hour (includes thawing shrimp under running water).

MEDITERRANEAN SHRIMP

1 (14 ounce) can diced tomatoes (garlic, onion, oregano variety)
1/2 cup chopped green onions
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound medium shrimp, peeled and deveined
1/2 cup crumbled feta cheese
2/3 cup dry orzo pasta

Cook orzo according to package directions. Meanwhile, heat large nonstick skillet over medium-high heat. Add tomatoes. Add green onions, oregano, salt and pepper. Cook until slightly thickened, about 5 minutes. Stir in shrimp and cook until pink, 5 to 7 minutes. Toss with feta cheese. Mix in cooked orzo and serve.

Yield: 2 large main dish servings

Shortcut: Instead of fresh oregano, salt and pepper, use 1 teaspoon Cavender's Greek seasoning and 1 teaspoon dried oregano.