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.
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.
This is a quick easy dish that is only 4WW points and takes 20 mins to prepare. I often make this on a day where I will be doing weights because it’s jam packed with protien. It’s a great dish for breakfast, lunch or dinner and is a great way to use up left over couscous from the night before. In a non stick pan, heat up one cup of cooked couscous. No oils needed. Push couscous to one side of the pan, add a little bit of butter to melt and add 3 egg whites. Once the egg whites are 90% cooked through, scramble the egg with the couscous. Add a half a cup of defrosted frozen veggie mix just to heat. Makes about 2 cups of yummy goodness. Serve and enjoy.