Weekend meal recipes: Shrimp risotto, chile-chocolate brownies

SATURDAY: Easy Entertaining

Surprise your guests with lemony shrimp risotto (see recipe). Serve the easy dish with a Boston lettuce salad and Italian bread.

For dessert, chile-chocolate brownies (see recipe) with fat-free vanilla ice cream will be another surprise.

Sunday: Family Day

Enjoy family day with Caesar beef kebabs. Serve the juicy sirloin kebabs, marinated in Caesar dressing, with rice tossed with sliced green onions and chopped red bell pepper.

Add fresh steamed yellow squash, a mixed-greens salad and whole-grain rolls to the feast.

For dessert, top angel food cake with fresh raspberries and light whipped cream.


Chile-Chocolate Brownies

1 (19.8-ounce) package chocolate fudge brownie mix

1 1/2 teaspoons ancho chile pepper powder

1/2 teaspoon chipotle chile pepper powder

1/2 teaspoon cinnamon

1 teaspoon pure vanilla extract

1 cup chocolate chips or chunks

Heat oven to 350 degrees. Prepare brownie mix according to package directions, stirring ancho and chipotle chile powders, cinnamon and vanilla extract into dry mix. Gently stir in chocolate chips. Spread batter into a 9-by-13-inch baking dish coated with cooking spray. Bake 28 to 30 minutes or until a toothpick comes out with fudgy crumbs. Cool in pan. Cut into squares. Makes 48 brownies.

Per brownie: 92 calories, 1 g protein, 5 g fat, 1.3 g saturated fat, 12 g carbohydrate, 8 mg cholesterol, 1 g fiber, 40 mg sodium. Carb choices: 1.

Main dish


Juice of 1 large lemon

4 1/2 cups fat-free chicken broth

1/2 cup dry white wine

2 teaspoons butter

2 teaspoons olive oil

1 medium shallot, minced

2 cups arborio rice

2 teaspoons lemon zest

1 cup frozen petite green peas (thawed)

1 pound medium shrimp (with or without tails), shelled and deveined, or 1 (12-ounce) package cooked frozen medium shrimp, thawed

1/2 teaspoon coarse salt

1/4 teaspoon coarsely ground pepper

Freshly grated Parmesan cheese for garnish

In covered 2-quart pan, heat juice, broth and wine to boiling. Meanwhile, in a 3-quart baking dish, microwave butter, olive oil and shallot, uncovered, for 2 minutes on high (100 percent power) or until shallot softens. Add rice; stir well to coat. Cook on high 1 minute. Stir hot liquid and lemon zest into rice mixture. Cover and cook on medium (50 percent power) 15 minutes or until most of liquid is absorbed; stir once. Stir in peas, shrimp, salt and pepper. Cover and cook on medium 3 to 4 minutes or just until shrimp turn opaque throughout and rice is tender but still firm; stir once. Garnish with Parmesan and serve. Makes 8 cups.

Per cup: 246 calories, 12 g protein, 3 g fat, 0.9 g saturated fat, 40 g carbohydrate, 74 mg cholesterol, 2 g fiber, 758 mg sodium. Carb choices: 2 1/2.