Today Cooking Lighter Is Easier Than Ever

By Deanna May Martin

COCONUT SHRIMP

2 sprays cooking spray 6 ounces lite beer 2 cups coconut flakes 

2 large egg whites 1 1/2 tsp baking powder 24 large shrimp, peeled and deveined 

3/4 cup all purpose flour 1/4 tsp salt (leave tails on)

Preheat oven to 450 degrees. Coat a large baking sheet with the spray.

In medium bowl, whisk together egg whites 1/2 cup flour, beer, baking powder and salt. Put remaining flour and coconut in two separate bowls. Holding shrimp by their tails, dredge in the flour, shaking off the excess, then dip in batter and roll in coconut. Place shrimp on baking sheet and spray the shrimp with cooking spray. Bake in preheated oven until golden brown about 10 to 12 minutes.

SLOW COOKER LASAGNA

1 pound lean ground beef 1 cup skim ricotta cheese 

1 small onion, chopped 1 1/2 cup low-fat mozzarella cheese 

1 clove garlic, minced 6 lasagna noodles (no cook type) 

1 large can crushed tomatoes 1/2 cup low-fat parmesan cheese (shredded) 

1 15 ounce can tomato sauce 1/2 tsp dried basil 

1 tbsp salt 1 tbsp oregano

Heat a large skillet to medium high. Add beef, onion, and garlic, cook stirring frequently. Break up the meat with a wooden spoon for 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, and basil. Simmer for 5 minutes. Meanwhile in bowl, stir ricotta cheese and 1 cup of the mozzarella cheese. Spoon 1/3 of beef mixture into 5 quart slow cooker. Break 3 lasagna in half and arrange over beef mixture. Then top with 1/2 of cheese mixture. Repeat with another layer and finish with remaining beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover, turn off heat and adjust seasoning. In a small bowl, combine remaining cheeses and sprinkle over beef mixture. cover and let set until cheese melts and lasagna firms up. Makes 6 servings.

SALMON WITH DILL SAUCE 

Makes 2 servings

Preheat oven to 425 degrees. Cover a baking sheet with foil.

2 salmon fillets about 4 to 5 ounces each

Place salmon on foil and season lightly. Bake in preheated oven about 15 minutes.

For the dill sauce, mix together 1/4 cup Greek yogurt 1 tbsp low fat mayonnaise 1 clove garlic 1 tbsp half and half 1 tsp chopped dill, and sprinkle of salt. Refrigerate until serving.

Salmon can be cooked in nuwave oven according to manufacturers directions.

Serve with dill sauce.

Deanna not only loves to write articles but loves to learn new things. She has spent most of her life watching her weight. It has become more difficult as time goes by. She has found that she must not only change how she eats but also how she thinks. These combined knowledge about the what she eats and how it affects her has led to follow a "program". Check out more from Deanna at [http://www.deannasdietrecipes.com] Good luck.