Join “Jayni’s Kitchen” this week for “Lose 10 Pounds with LMH Dietitian Denise DeTommaso.”

Host Jayni Carey and DeTommaso, who works at Lawrence Memorial Hospital, will prepare the following recipes.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Stir-Fried Shrimp with Snow Peas and Mushrooms

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2 teaspoons cornstarch

1 teaspoon dry sherry

4 teaspoons peanut oil, divided

1 pound fresh shrimp, shelled and deveined

1 tablespoon fresh ginger root, peeled and minced

1 garlic clove, minced

16 snow peas, trimmed and strings removed

8 ounces fresh shiitake mushrooms, cleaned, stems removed and caps cut into 1 inch pieces

1/4 cup reduced sodium chicken broth

1/4 teaspoon Asian sesame oil

salt and black pepper

In small bowl, combine the cornstarch, dry sherry, and 2 teaspoons of water and set aside.

Pre-heat a heavy skillet over medium-high heat, add 2 teaspoons of the peanut oil and tilt the skillet to coat evenly with the oil. When hot, add the shrimp and stir-fry for about 3 minutes to partially cook. Transfer the shrimp to a bowl and reserve.

Return the skillet to high heat. Add the remaining 2 teaspoons of peanut oil, again tilting the skillet to coat evenly with the oil. Add the ginger and garlic and stir-fry for about 30 seconds. Add the snow peas, mushrooms and the partially cooked shrimp to the skillet. Stir-fry until the snow peas are bright green, 30 to 60 seconds. Pour in the chicken broth and cook until the shrimp are cooked through, 2 to 3 minutes. Stir the cornstarch mixture to re-combine and pour it into the skillet. Cook, stirring, until the sauce thickens, 2 to 3 minutes. Add the sesame oil, salt and pepper, to taste. Serve the stir-fry over rice, or alone with a green side salad. Serves 4.

Tip: Chicken breasts (12 ounces) cut into cubes may be used in place of the shrimp.

TiTi Norma’s Baked Portabella Mushrooms

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3 large portabella mushrooms, cleaned and stems removed

3 tablespoons extra-virgin olive oil

2 to 3 tablespoons balsamic vinegar

1 large garlic clove, pressed or finely chopped

3/4 teaspoon Italian seasoning

1 teaspoon fresh parsley, finely chopped

salt and black pepper, to taste

red pepper flakes, to taste

3 sun-dried tomatoes (reconstituted or packed in oil), chopped

Lay the portabella mushrooms, top-sides down, on a large piece of aluminum foil. (You will need enough to wrap and cover the mushrooms when placed in the oven.) Drizzle the olive oil and balsamic vinegar over the mushrooms. Sprinkle the mushrooms evenly with the garlic, Italian seasoning, parsley, salt and pepper. Top with the chopped sun-dried tomatoes.

Wrap the mushrooms in the aluminum foil to cover completely and bake in a 375-degree oven until cooked through, 20 to 25 minutes. Serve the mushrooms as an appetizer (quarter and place on baguette slices), or use to replace a hamburger bun for your favorite veggie burger or beef burger. Serves 3.