I doubled the “Shrimp Roll” recipe, from Mix ‘N Match Meals in Minutes for People with Diabetes (recipe below), so that I could make 4 sandwiches. I enjoyed making a cool shrimp salad, where I got to use Woodstock Farms organic sweet relish. This is a very easy, very tasty recipe. You can please crowds with this one -- just make sure not to over-salt this. Do be gentle with the salt. I forgot to add the lettuce to these sandwiches, but they were still fine.

Shrimp Roll
Mix ‘N Match Meals in Minutes for People with Diabetes
2 servings

2 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 Tbsp. drained sweet pickle relish
Salt and freshly ground black pepper to taste
8 oz. peeled cooked shrimp
2 hot whole-wheat hot dog buns
1 cup washed shredded lettuce

Mix mayonnaise, mustard, and relish together in a medium bowl. Add salt and pepper. Add shrimp and toss to coat.

Split hot dog rolls open and toast in a toaster oven or under a broiler. Fill rolls with lettuce and shrimp mixture.

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

The “Broccoli Salad with Avocado,” from Drweil.com, seemed like a simple and decent side dish for these shrimp sandwiches. To make the recipe even easier, I used 1 lb. of Cascadian Farm frozen organic broccoli. And it’s always fun to use an avocado. This broccoli salad was not dressed aggressively enough for me, however. In the end, it was merely broccoli … although that’s not so bad, is it?

RECIPES: a fun and easy shrimp salad; a ho-hum broccoli salad
PREP TIMES:
once your shrimp is cooked and your broccoli is cooked, your salads will come together in minutes
TASTES:
simply tasty shrimp; plain, unfussy broccoli

Next time, I want to cook “Chickpea Soup with Sausage,” from Mark Bittman’s blog at The New York Times, along with “Boiled Potatoes with Garlic, Lemon, and Feta,” from Cookscountry.com (recipe below). Come back to my site on Monday, April 14, to see what happens to my meal.

Boiled Potatoes with Garlic, Lemon, and Feta
Cookscountry.com
Serves 8

1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley leaves
2 garlic cloves, minced
2 tsp. grated lemon zest plus 2 Tbsp. juice from 1 lemon
2 Tbsp. extra-virgin olive oil
3 lbs. baby red potatoes, scrubbed and dried, halved if large
Salt and pepper

Combine 1/4 cup feta, parsley, garlic, zest, juice, and oil in large bowl. Place potatoes in large Dutch oven and add water to cover. Bring to boil over medium-high heat. Add 1 tablespoon salt, reduce heat to medium, and simmer until potatoes are tender, 10 to 15 minutes.

Drain potatoes and add to bowl with cheese mixture. Toss to combine and season with salt and pepper. Sprinkle with remaining feta and serve.