Whole-Wheat Panko
Get that "fried" crunch without the fat. The Asian version of breadcrumbs is flakier and crispier and absorbs less oil than the traditional kind.
These vine-ripened beauties—lusciously in season right now—are teeming with fiber, which keeps you full without extra calories.
Fresh herbs intensify your food's flavor so you can use less salt and fat, and studies show this fragrant, summery leaf helps steady blood sugar.
Honeydew
A good reason to do this 'dew: A single cup nets you nearly half your daily quota of vitamin C, which research shows may aid fat burning during exercise.
Shrimp
Protein doesn't get much leaner than this shellfish, which packs 10 grams of the muscle-building stuff into a mere two ounces, along with a dose of omega-3s.
Honeydew Basil Smoothie
Blend together 1 cup cubed honeydew, 1/2 cup vanilla yogurt, 1/2 cup ice, and 1/4 cup basil leaves until smooth. Garnish with melon wedge.
Shrimp Salad
Mix 2 Tbsp panko with 1/2 tsp lemon zest and 1 tsp oil on a baking
sheet, and crisp in a 350°F oven, 5 minutes. Whisk 2 tsp each olive oil
and lemon juice with 1 tsp chopped basil. Layer 2 cups greens, 1/2 cup
diced tomato, 1/2 cup diced honeydew, and 6 cooked shrimp. Top with
dressing and toasted panko.
Tomatoes also star in this summertime peach tomato salad:
Tex-Mex Shrimp Bites
Arrange 10 baked tortilla scoops on a baking sheet. Stir together 1/4
cup chopped cooked shrimp, 1/4 cup chopped tomato, 1 chopped scallion,
and 1 tsp taco seasoning. Divide among tortilla scoops and top each with
1/2 tsp grated cheddar. Bake at 350°F until cheese melts, 4 minutes.
Garnish with more chopped scallion.
Dinner
Pesto Shrimp over Tomato
In a food processor,
combine 1/2 cup basil leaves; 1 Tbsp each grated cheddar, panko, and
olive oil; 2 tsp lemon juice; and 1 clove garlic. Transfer to a bowl and
toss with 7 cooked medium shrimp. Thickly slice 1 large tomato;
sprinkle with salt and pepper. Arrange on a plate and top with pesto
shrimp. Garnish with more cheese.
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In a small nonstick skillet, toast 1/2 tsp panko with 1/4 tsp brown
sugar, about 1 minute. Thread three cubes of melon on a wood skewer.
Spread 2 Tbsp vanilla yogurt over melon in a thin layer and place on a
parchment-lined plate. Sprinkle with sweetened breadcrumbs and freeze
until the yogurt is solid, about 30 minutes.
