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.
Homemade Honey Dew Sorbet, perfect for those hot summer nights. There are only 3 ingredients in this recipe so it’s super easy to make and the family will love it. You can also swap out the fruit to make other variations such as watermelon and pear (the pear goes well with lemon juice). 1/2 cup serving is 2 weight watcher points. In the second image you’ll notice I have the sorbet split into Ball Plastic Freezer Jars, I found these at Save-on-Foods. These are plastic with a twist top and are made for the freezer so they are perfect for this recipe. If you don’t have this type of container, just place in any type of freezer friendly container.
2 cups of Honey Dew cut into chunks
2 tablespoons of Lime Juice
2 tablespoons of sugar (if you like it sweeter add more sugar)
Add all three ingredients in a blender
Blend until smooth
(Optional Step) Add fruit mixture to an ice cream machine and churn for 15 mins
If you don’t have an an ice cream machine just add the juice to your individual serving containers or other freezer friendly container and freeze over night.
When ready to eat let the container sit on the counter for a few mins to soften, open and enjoy.
I was in the mood to make a cheesecake for my girl friends birthday, but I wanted to create something amazing that she wouldn’t forget. So I thought why not make a deconstructed strawberry cheesecake. This was actually a lot easier to make then it looks.
2 cups crushed graham crackers
1 tbsp sugar
4 tbsp low fat margerine, melted
1 cup fresh strawberries
1 tbsp sugar
2 tsp lemon juice
1/4 cup tbls finely chopped dark chocolate
1 package of low fat cream cheese, softened
4 cups of low fat cool whip (3 used with the cream cheese and 1 cup used for the chocolate whipped topping)
Chocolate dessert cups
Directions for heart cookies and crumbs:
Preheat oven to 160°C (325°F).
Lightly grease a cookie baking sheet (I used my round stone as I don’t need to grease it).
Mix crushed biscuits and 1 tbsp sugar together in a medium bowl.
Add butter and stir until well combined.
Using your hands, spread mixture on the cookie pan and press down as hard as you can.
Bake until crust is set and golden in places, 15–20 minutes.
Set crust aside until cool.
Once cooled use a small heart shape cookie cutter to cut out cookies and set them aside.
Place the left over crumbs in a bowl. These will be used in the chocolate cup creation.
Directions for strawberry topping:
Place chopped strawberries, lemon juice and 1 tbsp sugar in a small saucepan and cook on medium-low heat, stirring until the sugar dissolves.
Stir over heat until mixture starts to thicken, then set aside to cool.
Directions for cheese cake filling:
Combined the cream cheese and cool whip with an electric mixer.
Add the chopped up chocolate pieces and stir.
Place in fridge to cool
Directions to chocolate whipped topping:
Mix 1 cup of cool whip with a low fat chocolate pudding cup. Set in fridge to keep cool.
Directions to assemble your masterpiece:
Fill the chocolate dessert cup about 1/4 to 1/2 full with the cream cheese mixture.
Place a layer of the loose gram cracker crumbs on top of the cream cheese.
Add about a tbls spoon of the strawberry mixture on top of the gram crumbs.
Finally top the strawberries with the chocolate whipped topping and sprinkle with some shaved chocolate.
Next to the cup whip some of the chocolate whipped cream on the place.
slice a large fresh strawberry, fan it out and place on top of the chocolate whip cream.
Place about a table spoon of the cream cheese mixture in front of the fanned strawberry.
Place heart cookie next to the cream cheese mixture to help prop it up.