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.
When I was younger I used to make Cornmeal Muffins for the family and like all muffins they are super high in points some reaching as high as 6 points per muffin. I really wanted to find a good, easy, quick Cornmeal Muffin recipe and then tweak it to lower the fat and calorie content. Instead of oil I used apple sauce and instead of one egg I used two egg whites. These muffins came out super moist and yummy. Each muffins contains approximately 2 weight watcher points. Serve these up the next time you have stew or chilli or just for fun as an afternoon treat.
1 cup flour
1 cup cornmeal
1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup Apple Sauce (room temperature)
2 Egg Whites
Stir dry ingredients together.
Add the wet ingredients and beat just until all ingredients are blended.
Fill well-greased muffin cups 2/3 full ( I used a square muffin pan)
Bake at 400º for 20 minutes. Immediately run a small knife around each muffin and pull out of muffin cup onto a cooling rack. Best served warm from the oven. Yields 12 Cornmeal Muffins.
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.
In honor of the Shirataki Yam Noodle I bring you Cheesy Chicken Pasta. I used these noodles in an earlier post for Tuna Noodle Casserole. You can’t go wrong with these noodles, one whole package is 0 weight watcher points so you can have your pasta and eat it too. This recipe is 4 weight watcher points.
3oz of cooked chopped chicken
.5 can of cream soup (cream of chicken, celery, mushroom etc)
.5 soup can of water
1/3 cup of thawed peas
1 Tbls of low fat Mozzarella Cheese
Salt and Pepper to taste
Cook Chicken in the soup. I usually cook 4 chicken thighs, I take two for my pasta and my hubby takes the other two to make with his pasta.
Once the chicken is cooked measure out 3 ounces and place in a frying pan with half of the soup sauce.
Spice up your friday fish night by making these great low fat fish burrito’s (1 burrito and side salad is 5 ww points).
.5 lb Snapper (or any white fish) skin removed
A little under a ¼ cup of green cabbage
A little under a ¼ cup chopped white onion
A little under a ¼ cup chopped english cucumber
1.5 tablespoons of lime juice
salt and pepper to taste
A low sodium and low calorie salsa
A few bits of chopped pineapple (optional)
Weight Watcher’s tortilla ( I had one and my husband had 2)
Make the cabbage slaw: Thinly slice the cabbage, add onion and cucumber; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit for 30 minutes. Preheat oven to 400 degrees.
Heat a non-stick baking pan over medium heat, add a tiny bit of olive oil if needed. I used my stone wear dish and did not need to use oil. Add Snapper and brown on one side, turn snapper over and put pan in the oven for about 10-15 minutes until snapper is flakey and cooked through. Flake cooked halibut into a bowl and serve with warmed weight watchers tortillas, cabbage slaw, pineapple bits and salsa.
Since I only made on burrito and used only half the fish I made a side burrito salad with out the tortilla.