One more delicious and simple low fat shrimp recipe. I love cooking with shrimp. Just 1/2 cup is 2 weight watcher points and it’s such a versatile ingredient. Here’s a nice sweet and spicy dish that took about 20 mins to prepare. Each 1/2 serving with a bit of sauce is 3 weight watcher points (old). Serve this is 1/2 cup of rice and you have a nice rounded 5 point meal the family will enjoy. Please note this only made 3 servings, please adjust the amount of ingredients to make enough for your family.
4 Tbls water
2 Tbls ketchup
1 Tbls soy sauce
2 Tsp cornstarch
1 Tsp honey
1/2 Tsp crushed red pepper
1/4 Tsp ground ginger
1 Tbls vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12oz shrimp, deveined and tails removed
In a small bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat.
Stir in green onions and garlic; cook 30 seconds.
Stir in shrimp toss in the oil until cooked.
Stir in sauce. Cook and stir until sauce is bubbly and thickened.
WARNING this soup is super spicy, but the heat can always be adjusted. It will kick your metabolism in high gear to help with weight loss. Super delicious and easy to make because it’s another fabulous slow cooker recipe. 1 cup is 2 weight watcher points (old system).
Two 14.5 oz. cans (about 3.5 cups) fat free chicken broth
One 14oz. can cream style corn
2 cups frozen corn kernels
2 plum tomatoes diced
1 large red bell pepper seeds removed and diced
1 large green bell pepper seeds removed and diced
1 large onion finely chopped
1/2 cup unsweetened almond milk or soy milk
1.2 – 2 Tbls canned chipotle peppers in adobo sauce chopped (Use less if you do not want it super spicy)
1 tsp minced garlic
1/4 tsp ground cumin
3/4 cup instant mashed potato flakes
1/4 cup non fat sour cream
Prepare vegetables above
Add all ingredients to your slow cooker EXCEPT for the potato flakes and sour cream.
Cook on high for 3-4 hours or Low for 6-7 hours.
Add potato flakes and sour cream just before serving.
Optional: Add a dollop of sour cream, and a sprinkle of parsley before serving (count the extra points for this addition)
OMG BAKED TRUFFLE FRIES!!! all credit for this recipe goes to my Hubby. About a year ago we were in Atlanta on a business trip and we ordered these Garlic Truffle Fries from a lounge in the hotel we were staying at (Ritz Carlton in Buckhead). We completely fell in love with these fries. It took us some time before we found the Truffle Oil and Truffle Salt. After a few months of searching we finally found a store in down town Edmonton (Evoolution) that carries an amazing selection of Olive Oils and Balsamic Vinegars. We are sill on the the look out for actual truffles, these are a lot harder to come by in Edmonton. For now we will just have to manage with out the actual truffles. Weight Watcher points? I am not sure, but they are baked and not fried in oil. If you share the recipe with the hubby and kids the calorie consumption will be a lot less. Sharing is caring.
2 medium russet potatoes (about 0.75 pounds)
1 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon truffle salt
2 finely diced garlic garlic
1 teaspoon drizzle of black truffle oil
1 teaspoon of fresh or freeze dried parsley
Preheat oven to 425 degrees F (230 degrees C).
Slice potatoes into “hand-cut” size fries as pictured.
Place sliced potatoes in a gallon size Ziploc bag and add the spices (all ingredients except truffle oil, truffle salt and parsley).
Coat potatoes with the spices and oil by shaking bag well.
Line a baking sheet with parchment paper and spread potatoes out in a single layer.
Bake 20 minutes. Flip the fries over and crank oven up to 450.
Cook 10 minutes, flip again and cook 10 more minutes or until potatoes are crisp and not burnt. Watch carefully during the last 10 minutes.
Toss with truffle salt, garlic, parsley and drizzle with truffle oil before serving.
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.
2 tsp Extra Virgin Olive Oil
2 lb Shrimp, without the shell and deviened
6 garlic cloves minced
1/3 cup fresh Cilantro chopped
Salt and Pepper
2-3 cups of cooked Rice
In a large bowl toss raw shrimp with pepper and a pinch of salt to season. Set aside.
Add oil to a large non-stick pan and heat to medium-high.
Once the oil has reach medium heat add shrimp cook on one side for about 2 mins.
Turn shrimp over and add garlic and toss.
Sauté another minute or two until shrimp is cooked, DO NOT overcook.
Remove from heat and squeeze lime all over shrimp, then toss with cilantro.
The creator of this recipe is my father in-law. On my very first camping trip with my hubby’s family, my father in law made this dish from the fish he caught in the lake. I am not a fisher so I just buy snapper to recreate it. This is a really simple dish with simple ingredients, which makes it perfect for the lake. The total point value for the foil package is 4 points. If your not using snapper then points may increase. You will have to know what fish is in the lake you are camping at and reference it to the Generic Weight Watcher points list to see the point value. Note one foil packet is one serving. If your fish is larger just accommodate the ingredients.
4oz Snapper Filet (or fish caught from the lake)
1/4 Red Pepper cut into cubes
1/2 Onion cut into cubes
1/4 Pineapple bits (canned or fresh, canned is easier while camping)
1 tsp Ketchup
1 tsp Garlic Minced
1/2 tbsp Sweet Chili Sauce
1 tsp Garlic Chili Sauce (Sriracha)
1/2 tbsp oyster sauce
2 tbsp of pineapple juice
MIx Ketchup, Garlic, Sweet Chili Sauce, and Pineapple juice.
Place all ingredients and sauce in a foil packet. It’s best if you place the fish on top of the vegetables.
Cook on an open flame for 15 mins. Until the fish is white and flakey when the packet is opened. You can also cook this dish in the oven for 15 mins.
Fresh vegetables and shrimp married together with a wonder Red Thai Curry sauce. That’s what you will get from this amazing dish. As with many of my dishes on here this one too is simple and super quick to make, about 30 mins in total from start to plate. 1.5 cups equals 4 weight watcher points. I added half a cup of rice for a 6 point meal in total. This recipe serves 4 people and will leave you feeling full and satisfied.
2 tsp Extra Virgin Olive Oil
1 Pound of Peeled and Deveined Shrimp
2 Medium Zucchini cut in thin 2 inch long sticks
2 Red Bell Peppers cut into thin strips
3 Green Onions Sliced
1/8 tsp of Ground Ginger
2 Garlic Cloves Minced
1 tsp Thai Red Curry Paste
1/2 cup of Light Coconut Milk
1 tbls of Asian Fish Sauce
1 tbls of Packed Brown Sugar
Prepare vegetables (Green Onions, Peppers and Zucchini) and place in a large bowl.
Mix the coconut milk, curry paste, brown sugar, fish sauce in a small bowl and set aside.
Heat 1 tsp of the oil in a wok on medium heat. The pan is ready when a drop of water sizzles when it hits the pan.
Add shrimp and cook for 3 mins until the shrimp turns pink.
Remove shrimp and set aside in a large bowl you will be adding the vegetables to this bowl later.
Add remaining 1tsp of oil and heat on medium heat. Do the water test above, if it sizzles it’s ready.
Toss the vegetables in the pan and cook for about 2 mins. Add the garlic and ginger and cook for another 30 seconds.
Remove the vegetables from the pan and add then to the shrimp bowl.
Add the sauce in the pan and cook for about 3 mins. Once the liquid is simmering add the vegetables and shrimp. Toss for about a minute and serve.
If you like Seafood Gumbo here’s a great recipe that only takes 30 mins to make and contains a whopping 4 weight watcher points for 2 cups. This recipe is super filling and really tasty. It’s 100% husband approved and that’s coming from a hubby who’s had authentic gumbo down south. I will be making this recipe again and again it was that delicious.
1/2 lb shrimp, peeled and de-veined
1/2 lb lump crabmeat (real crab meat not artificial)
1/2 lb okra, thinly sliced
1 cup chopped tomatoes
1 large yellow onion, thinly sliced
2 large celery stalks, chopped
1 large green pepper, seeded and chopped
3 cups fat free vegetable broth
3 bay leaves
4 garlic cloves, mined
1 tbsp lemon juice
2 tbsp flour
2 tbsp light margine
1 tsp salt
1/2 tsp pepper
1 tsp thyme
1/2 tsp cayenne pepper
Spray a large, non-stick pot with with non-fat cooking spray and set over medium-high heat. Add in garlic okra, bell pepper, onions, and celery. Cook until veggies are tender, about 5-7 minutes.
Transfer vegetables to a bowl and set aside.
Make the roux by adding the butter to the skillet, and then add in the flour; stir until blended. Continue to cook, stirring constantly for about 6-8 minutes.
Slowly add the broth into the pot, continuously stirring to remove lumps, and bring to a slow simmer.
Add in the thyme, bay leaves, salt, pepper, cayenne pepper, lemon juice, and tomatoes.
Add the cooked vegetables back into the skillet and simmer for about 5 minutes.
Stir in the shrimp and crabmeat and simmer until shrimp are cooked, about 3-5 minutes.
Here’s a great appetizer for your next get together. I served this at our last party and it was a huge hit. It’s low fat, healthy, delicious and pairs well with white wine; all the makings for a fantastic party starter. Weight watcher points completely depends on the size of the pieces you cut. A smaller piece could be between 1-2 points and larger pieces could be 2-3 points.
1 8 oz package of Low Fat Crescent Rolls
1 8 oz package Low Fat Cream Cheese, softened
1 tablespoon of Miracle Whip
1 Garlic Clove
1 tsp or more of Fresh Dill Weed
2 cups of assorted fresh vegetables such as broccoli, cauliflower, cucumber, green or red bell pepper, tomato, green onions, mushrooms, carrot or zucchini
Preheat oven to 350°F. Unroll crescent dough and roll out into a rectangle shape.
Bake 12-15 minutes or until light golden brown. Remove from oven; cool completely.
In a bowl combine cream cheese, miracle whip, garlic and dill weed.
Spread cream cheese mixture evenly over crust.
Coarsely chop, slice, grate or dice your selected vegetables.
Sprinkle vegetables over pizza. Cut into squares, serve and enjoy.
Here’s another modified Hungry Girl recipe. I find the original recipe is not very filling and in a few short hours I am starving again. My secret is when I pour my self a serving (1.5 cups of chilli) I then add 1/3 cup of heated Soy Crumbles to my bowl. This provides the filler I need with out all those added points. For the entire serving with the soy it’s 4 weight watcher points. It’s 3 weight watcher points with out the extra soy. I also tweaked the amount of everything in the pot, I don’t like wasting food and 3/4 of a can of beans will leave me with 1/4 left over. What will I do with 1/4 cup of beans???? I hope you enjoy this modification as much as I do.
4 3/4 cups canned tomato sauce
1 can of canned diced tomatoes with green chiles
1 small can of chopped jalapeno’s. Easy to find in the Mexican aisle
1 1/2 tbsp. chili powder
1 tsp ground cumin
2 tsp crushed garlic
2 cups peeled and chopped carrots
2 cups chopped onions
2 cups chopped mushrooms
2 large bell peppers chopped and seeded (does not matter what color)
1 cup frozen corn or mixed veggies. I have used both
1 can black beans rinsed and drained
1 can red kidney beans rinsed drained
2 tsp Worcestershire sauce
.5 tsp of Chile flakes for some added heat
1/3 cup of Soy Crumble to be added after served in your bowl.
In a large pot over low heat on the stove, combine tomato sauce, diced tomatoes with green chiles, jalapeños, chili powder, cumin and stir.
Add garlic and carrots.
Stir and continue to cook for about 5 minutes.
On the side bring a large pan to medium heat and add onions, mushrooms, peppers, 1/2 cup water and cook for about 5 minutes stirring occasionally.
Drain access water from cooked veggies and transfer to the large pot of sauce.
Add Frozen veggis, beans, and Worcestershire sauce to the pot and mix.
Cook over low heat for 2 hours, stirring every so often.
Once cooked place about 1.5 cups in a bowl and add 1/3 cup of heated soy crumbles and dig in.
Here’s a great and simple Lentil Curry dish. Super delicious and super fast to make. 1 1/2 cups is 6 weight watcher points. This is a meal in it’s self so no rice needed. However if you decide to have it with rice, as my hubby did, make sure you count your points correctly.
1 tsp Extra Virgin Olive Oil
1 1/2 cup chopped Onions
2 tsp Curry Powder
1 tsp of minced Garlic
19 oz can of Lentils rinsed
1.5 cups of Vegetable Broth
14 oz can of diced Tomatoes with juice
2 tsp of Brown Sugar
4 cups of frozen mixed veggies. I used the California Mix
1 Tbls of Non-Fat Plain Yogurt
1 Tsp of chopped roasted Cashews (non-salted)
Heat oil in large pot.
Add onions, curry powder and garlic. Cook until onions are soft about 5-7 mins.
Add lentils, broth, diced tomatoes, and brown sugar. Bring to a boil.
Turn the heat down to a simmer and add the frozen veggies.
Cook for another 5-10 mins.
Place 1 1/2 cups on a plate add the yogurt and sprinkle with cashews.