Tag Archives: Cilantro

Cilantro Garlic Shrimp

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I love shrimp and here’s just one more amazing shrimp recipe that super easy to make on those busy days. This one marries the flavours of Cilantro, Garlic with a generous squeeze of lime. 6oz (about 1 cup) of shrimp equals 4 weight watcher points. Add 1/2 cup of rice for an well rounded 6 point dinner.

Ingredients:
  • 2 tsp Extra Virgin Olive Oil
  • 2 lb Shrimp, without the shell and deviened
  • 6 garlic cloves minced
  • 1/3 cup fresh Cilantro chopped
  • 1 Lime
  • Salt and Pepper
  • 2-3 cups of cooked Rice
Directions:
  1. In a large bowl toss raw shrimp with pepper and a pinch of salt to season. Set aside.
  2. Add oil to a large non-stick pan and heat to medium-high.
  3. Once the oil has reach medium heat add shrimp cook on one side for about 2 mins.
  4. Turn shrimp over and add garlic and toss.
  5. Sauté another minute or two until shrimp is cooked, DO NOT overcook.
  6. Remove from heat and squeeze lime all over shrimp, then toss with cilantro.
  7. Serve hot over 1/2 cup of rice.

Lentil Chili

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Ok so I took a slight break with summer holidays, but I am back on track for my awesome food followers.

Lentils, what are Lentils? in short they are seeds that grow in a pod. I love finding new ingredients to try out. Of course I have heard of Lentils, but I never actually cooked with them before. Here’s a nice vegetarian twist on the classic chili. It’s delicious, healthy and is a modification from the original WW recipe. Each serving of 1.5 cups is 5 weight watcher points.

Ingredients:
  • 1 1/2 tbls of Extra Virgin Olive Oil
  • 1 large Onion chopped
  • 28 ounce can of crushed tomatoes
  • 1 cup Low Sodium Vegetable Broth
  • 1 1/2 cups of caned Lentils rinsed and drained
  • 2 cups of frozen Corn
  • 1 Red Bell Pepper chopped
  • 4.25 ounce can of chopped green chillies drained
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1/4 tsp salt
  • 1/4 cup finely chopped Cilantro
Directions
  1. Heat Oil in a large pot
  2. Add Onions and saute until golden brown (8 minutes).
  3. Add Tomatoes, broth, and lentils. Bring to a boil.
  4. Reduce heat and simmered, covered for 20 minutes.
  5. Add Corn, Red Pepper, Chililes and spices. Return to a boil.
  6. Reduce heat, cover and simmer until lentils and vegetables are tender (15 minutes).
  7. Stir in Cilantro and serve.

Crock Pot Mexican Chicken Tortilla’s

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Here’s a great recipe for your next Mexican Fiesta night. I am a big fan of the slow cooker; especially on those days when I work from home. Just put everything in a pot and let it simmer for 6-10 hours. Such a fantastic invention. This recipe is really easy and super yummey. One cup of this delicious dish is worth a whooping 3 Weight Watcher points. Add a tortilla on the side and you add another 2 points. That’s 5 points for the entire dish as shown in the above picture. If you feel like treating yourself a litlle more add a small amount of non fat sourcream into the mix. Just a tablespoon or two turns the chicken mixture into a creamy delicious dinner. Enjoy.
Ingredients:
  • 14.4 oz can Diced Tomatoes with Green Chilies
  • 15 oz can Black Beans rinsed and drained
  • 8 oz frozen Corn
  • 1/4 cup chopped fresh Cilantro
  • 14.4 oz can fat free chicken broth
  • 3 Green Onions chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper (to taste)
  • 24 oz skinless chicken thighs
  • A pinch of Salt and Pepper
  • Weight Waters Tortilla’s
Directions:
  1. Combine all ingredients in the crock pot and stir to mix.
  2. Sprinkle a pinch of salt and pepper on the chicken thighs and lay on top of the mixture in the crock pot .
  3. Cook on high for 6 hours.
  4. 30 mins before serving remove the chicken and shred.
  5. Return chicken to crock pot and stir.
  6. Serve and Enjoy.