Tag Archives: celery

Shrimp Etouffee

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I have to give props to my Husband on this recipe as he’s the one who came up with it. I told him one day I felt like having a low fat shrimp dish and this is what he created. This dish is so good and really easy to make. Total cooking time is about 30 minutes and for 1 cup it 2 weight watcher points. Add a half a cup of rice and you have a simply delicious 4 point dish that tastes so rich and creamy. I highly recommend trying this dish at least once.
Ingredients:
  • 1 tbsp low fat margarine
  • 1/2 cup chopped onion
  • 1/2 cup chopped green onion
  • 1/2 cup chopped green bell pepper
  • 4 cloves minced garlic
  • 2 dried bay leaves
  • 1/2 cup celery, diced
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons tomato paste
  • 1 (10.75 ounce) can condensed low fat cream of chicken soup
  • 1 pound cleaned shrimp
  • cajun seasoning salt to taste
  • Worcestershire sauce to taste
  • 1/4 teaspoon hot pepper sauce to taste (I used habanero hot pepper sauce)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon chilli powder (for color)
  • 1/4 cup white wine
Directions:
  1. Combine margarine, onion, green onion, bell pepper, garlic, bay leaves and celery. Cook on medium-high heat until onion caramelizes.
  2. Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Cook on medium-high for 5 minutes.
  3. Stir in shrimp and cook for another 5 minutes until mixture thickens.
  4. Serve over white rice.

Chicken and Mushroom Stew

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I love using my Slow Cooker mainly because any meal we cook in it is usually a new recipe. Here’s an easy slow cooker chicken stew recipe I found on line. This dish will feed a family of 4. Each serving is 1.5 cups and contains only 4 weight watcher points. Serve with my Low Fat Cornmeal Muffin recipe and you have a filling healthy dinner the whole family will enjoy.

Ingredients

  • 1lb boneless, skinless Chicken Thighs cut into bite-sized pieces
  • 8oz Mushrooms, sliced
  • 1 Onion large, finely chopped
  • 1/2 cup Carrots, cut into matchsticks
  • 1/2 cup fresh or frozen Peas
  • 2 stalks of Celery, chopped
  • 1 packet powdered Mushroom Sauce seasoning mix or gravy
  • 2 cups Fat Free/Low Sodium Chicken Broth
  • 3 cloves Garlic, minced
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Plain, Non-Fat Greek Yogurt, at room temp

Directions:

  1. In a crock pot, combine all ingredients except for the yogurt.
  2. Cook on low for 4-6 hrs.
  3. Stir in yogurt, and warm until heated through, about 5 minutes. Serve and Enjoy.

Another Meatloaf Recipe

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I know here we go again with yet one more meatloaf recipe. This one is spicy and made to serve, no cutting required. I use an 8 individual mini loaf pan so I don’t have to cut the meat loaf. It saves time and all that mess. Plus it is great for portion control. The best part is that 2 individual loaves are 5 weight watcher points. Serve this with a side of salad and you have a great cozy home cooked meal.

Ingredients:
  • 1/4 cup of water
  • 1 Cup finely chopped mushrooms
  • 1 celery stalked finely chopped
  • 1 large carrot finely chopped
  • 1 medium onion finely chopped
  • 1 pound extra lean ground beef
  • 1/2 cup quick cooking oats
  • 2 large egg whites
  • 2 tablespoons of tomato paste
  • 1 tablespoon of worcestershire sauce
  • 4 garlic cloves minced
  • 1 teaspoon of rosemary
  • 1 teaspoon of savoury
  • 1 teaspoon of thyme
  • 1/2 teaspoon of hot sauce
  • approximately 1/4 cup of tomato sauce (careful not to get the sauce on the sides of the pan, as you can see I got some sauce on the pan and it darkened a bit.)
Directions:
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a mini 8 piece loaf pan.
  3. In a large pan add the water, and all the finely chopped vegetables and cook for 5 mins.
  4. Drain the water from the vegetables.
  5. In a large bowl add the vegetables with all remaining ingredients except for the tomato sauce.
  6. Mix ingredients and add even amounts to the 8 individual loaf pan
  7. Place in oven and cook for 30 mins.
  8. Remove from oven and distribute the tomato sauce on top of the individual loafs. About 1 – 1.5 teaspoons and spread so the tops are covered.
  9. Replace loaf pan in the oven and cook for another 30 mins.
  10. Remove from oven and serve.

Cheesy Spinach Stuffed Sole

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If you love cheese and fish here’s a dish that combines the two in a yummy way. The stuffed sole is 5 Weight Watcher’s points. I know the recipe looks complex but it’s really easy to make. When the fish is cooking in the oven you can make the sauce to top the fish. All in all this dish took about 40 mins to make from start to finish. This recipe serves two people. If your cooking for more please feel free to double the recipe.

Ingredients for stuffing:
  • 2 tbls finely diced celery
  • 2 tbls finely diced onion
  • .5 tsp of olive oil
  • 1/2 cup of chopped fresh spinach
  • 2 tbls of light cream cheese
  • 1/4 cup of fine bread crumbs
  • 1 tbls of low fat grated cheese (I used low fat tex-mex cheese)
  • A dash of Miss Dash Lemon Pepper seasoning
  • .5 a tbls of white wine
  • 2 sole fillets 4 oz each
Directions for stuffing:
  1. Pre heat over to 350 degrees fahrenheit.
  2. Heat olive oil in a pan and add the celery and onion until the onion is soft and clear.
  3. Add the spinach and cook for 2 minutes.
  4. Remove pan from the heat and add the cream cheese and let is melt down.
  5. Once melted add the bread crumbs, low fat cheese, and lemon pepper seasoning.
  6. Stir in wine. Stuffing should stick together when pressed in hands.
  7. Spread stuffing on the sole filets and wrap them up. Hold together with 2 toothpicks.
  8. Place in a lightly greased casserole dish toothpick side down.
  9. Cook for 20 – 25 mins covered with foil.
  10. Take out, place on a plate and top with 4 tsp of the sauce (directions below) and green onions.
Ingredients for the sauce:
  • 2 tbls Light cream cheese
  • 2 tbls skim evaporated milk
  • .5 tbls of white wine
  • 1/4 cup of non-fat sour cream
  • 2 tbls of chopped green onion to garnish
Directions for Sauce:
  1. Combine cream cheese, wine and skim evaporated milk in a pan and melt down.
  2. Once melted down remove from heat and add the sour cream.
  3. Pour 4 tsp of sauce on top of the sole and add the green onions and ENJOY.

 

Snapper, Couscous and Salad Dinner

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Tis the season for Christmas parties and over eating. The day after one of these shin digs usually leaves me feeling sluggish and completely unhealthy. So for supper on the following day I like to keep it simple and light. Here’s a super quick and fast dinner meal that will leave you feeling satisfied and help you get back on track to a healthier you. Here I have a 3.5 ounce snapper fillet lightly seasoned from save on foods. It’s resting against a half a cup of couscous (5 mins to make) and a nice salad to fill in the rest of the plate. Here I tossed in some celery and a few dried cranberries. The total points for this cleansing dinner is 5 WW points. Pair that with about 3 ounces of your favourite white wine and enjoy (wine not included in the points above). The total meal takes less than 30 mins to prepare.