1426 N Quincy St
Arlington, VA 22207
Thursday, October 08, 2015

Employee Assistance Program


Grilled Shrimp "Souvlaki" Grilled Shrimp
This Greek dish combines seafood, veggies, and plenty of herbs for a delicious, fiber-packed Mediterranean meal.


  • 1 pound large shrimp, peeled and deveined
  • 6 tablespoons fresh lemon juice, divided
  • 2 teaspoons olive oil, divided, plus additional for brushing grill
  • 3 tablespoons chopped fresh dill, divided
  • 1 tablespoon chopped fresh oregano
  • 3/4 cup low-fat Greek yogurt, divided
  • 2 garlic cloves, minced and divided
  • 2 cucumbers (about 1 pound)
  • Black pepper, to taste
  • 1 pint cherry tomatoes (about 1/2 pound)
  • 1 small red onion, cut crosswise into 1/3-inch-thick rings
  • 4 whole-grain flatbreads
  • 8 small romaine leaves (optional)


1.       Preheat grill.


2. Rinse shrimp, and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil, and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.

3. Stir together 1/4 cup yogurt, half of garlic, 2 tablespoons lemon juice, and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.

4. Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill, and remaining garlic in a small serving bowl for raita sauce. Season with pepper, to taste.

5. Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl. Grill shrimp with tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened, and onion is golden brown and tender. Transfer to a plate; cover and keep warm.

6. Grill flatbread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions, tomatoes, and romaine, if desired. Serve with raita sauce.

Nutritional Information

Calories per serving: 353

Prep: 20 minutes; Cook: 15 minutes; Marinate: 10 minutes.
Yield: Makes 4 servings (serving size: 1 wrap)
Courtesy of health.com

Strawberry, Melon, & Avocado SaladSMA_SaladSpring
•1/4 cup honey
•2 tablespoons sherry vinegar, or red-wine vinegar
•2 tablespoons finely chopped fresh mint
•1/4 teaspoon freshly ground pepper
•Pinch of salt
•4 cups baby spinach
•1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices
•16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed
•1 1/2 cups hulled strawberries, sliced
•2 teaspoons sesame seeds, toasted (see Tip)

1. Whisk honey, vinegar, mint, pepper and salt in a small bowl.
2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

Tips & Notes
Make Ahead Tip:The dressing will keep, covered, in the refrigerator for up to 1 day.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Per serving: Calories: 202
Fat: 8 g (1 g sat, 1 g mono)
Cholesterol: 0 mg
Carbohydrates: 24 g
Protein: 3 g
Fiber: 7 g
Sodium: 90 mg
Potassium: 503 mg
Nutrition Bonus:
Vitamin C (100% daily value), Vitamin A (60% dv), Folate(18% dv).

Carbohydrate Servings:
Exchanges:1 vegetable, 2 fruit, 1 1/2 fat (mono)
Makes: 4 servings
Active Time: 20 minutes
Total Time: 20 minutes
Courtesy of eatingwell.com
Issue: June/July 2005

Frozen Fruit Sticks w/Passion Fruit & Lime DrizzlePassionFruit
• 100g strawberries, hulled and halved
• 8 seedless grapes
• 100g/4oz mango chunks
• 100g/4oz melon chunks
• 2 kiwi fruit, peeled and cut into chunks
• 100g/4oz pineapple chunks
For the drizzle
• juice 2 limes
• 4 passion fruits, halved and seeds scraped out
• 1 tsp icing sugar

1. Mix the drizzle ingredients in a small bowl, stirring until the sugar has dissolved. If you want the sauce to be smooth, pass it through a sieve to remove the seeds, or leave them in if you prefer.
2. Skewer the fruits onto wooden skewers and drizzle the sauce on top, reserving a little for dipping. Pop the skewers in the freezer for 45 mins, until just starting to freeze. Serve with the leftover drizzle.

Nutrition stats:
Calories 31
Protein 1g
Carbohydrates 7g
Fat 0g
Saturate fats 0g
Fiber 1g
Sugar 7g
Salt 0.01g

Prep time: 20 mins Plus freezing
Servings: Makes 8

Courtesy of  Good Food Magazine, 2011

Last Modified on May 27, 2015