Chili-Lime Shrimp

I love shrimp because there are so many different flavor combinations you can cook with them. They are also a tasty low calorie protein option and they cook super fast. This was another successful dish with shrimp. The butter mixed in at the end gives the dish a taste of richness. I added a bit of water to the final mix to make for some extra sauce to serve over the rice. I enjoyed this meal and look forward to making it again.

Adapted from Cooking Light

Ingredients
Cooking spray
3/4 cup chopped green onions, divided
1 lb peeled and deveined large shrimp
1 tsp chili powder
2 tbsp fresh lime juice (about 1 lime)
2 tbsp Smart Balance buttery spread, or butter
1/2 tsp salt

Directions
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onions; coat onions with cooking spray. Cook 1 minute, stirring occasionally.

2. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness, stirring occasionally. Remove from heat.

3. Add lime juice, butter, and salt, and stir until butter melts. Add 2-4 tbsp water if a thinner sauce is desired. Sprinkle with 1/4 cup onions and serve.

The Facts
4 Servings

Spicy Shrimp, Chorizo and Cheese Grits

Oh, Yum! This dish had an all around great flavor. We’ve seen shrimp and grits on tons of restaurant menus, but have never actually ordered them. When I saw this recipe, I figured it would be fun to recreate this dish with a healthy spin. I rarely buy sausage, but for some reason a pack of chorizo caught my eye at Whole Foods one day. I loved that it was all natural with a lot less fat than your typical sausage links. I tossed them in the freezer and knew this was the perfect recipe to use them in. The sausage had a kick of spice complemented nicely by the seasonings in the rest of the dish. I would definitely make this meal again!

**Please note that nutrition is calculated using the chorizo referenced above. I believe a different brand will drastically alter the calorie and fat content.

Adapted from Cooking Light and Cooking Light

Ingredients
Shrimp and Sausage:
Cooking spray
3/4 lb peeled and deveined medium shrimp
1 tsp Old Bay seasoning
1/4 tsp freshly ground black pepper
1 cup sweet peppers, chopped
6 oz all natural Chorizo sausage, cut into 1/8-inch-thick slices
2 garlic cloves, minced
1/4 cup water

Cheese Grits:
2 cups water
1/2 cup uncooked old-fashioned grits
1/2 cup fat-free milk
1/4 tsp salt
1/4 tsp Worcestershire sauce
3/4 tsp hot sauce
1 oz grated fresh Parmesan cheese (approx 1/4 cup)

Directions
1. For grits, bring 2 cups water to a boil in a medium saucepan. Gradually stir in grits. Cover, reduce heat, and simmer 15 minutes (or per package directions). Stir in milk. Remove from heat; add remaining ingredients, stirring until cheese melts.

2. While grits cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, seasoning, and black pepper, tossing to coat. Cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

3. Coat pan with cooking spray again. Add chopped peppers; cook 2 minutes, stirring frequently. Add sausage; cook 2 minutes or until lightly browned, stirring frequently. Add reserved shrimp mixture and garlic. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; let stand 2 minutes.

4. Serve shrimp and sausage mixture over cheese grits.

The Facts
4 Servings

Shrimp and Penne with Spinach Sauce

Mmm, this was a very enjoyable dish. It had grains, veggies and protein all in one! It was a nice change of pace to not have to worry about cooking/prepping two or three different things. They pasta sauce had a great creamy texture to it, and the spinach added a bring pop of green. I added the shrimp to the original recipe. I found that the shrimp put off a little liquid in cooking making the use of the reserved pasta water unnecessary. I also wilted the spinach slightly to take off the cool crunch. Bryan and I both agree this recipe is a keeper.

Adapted from Mia Cucina

Ingredients
1 lb. medium shrimp, peeled and deveined, tails removed
10 oz. whole wheat penne
3 garlic cloves
2 oz. goat cheese
1 oz. fat free cream cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
6 oz. fresh baby spinach leaves

Directions
1. Bring a large pot of salted water to boil. Add the penne and cook per the box directions.

2. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

3. Meanwhile, add pre heat a medium skillet to medium high heat. Sprinkle shrimp with salt and pepper. Spray skillet with olive oil and add the shrimp. Sauté until pink and cooked through.

4. During the last minute of shrimp cooking, add remaining spinach and mix until wilted. Remove mixture from heat and add to large bowl.

5. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach and shrimp in the bowl.

6. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper.

The Facts
4 Servings

Crunchy Peanut & Panko Shrimp

I’ve had this recipe bookmarked for a few months now. When I originally saw it pop up on Google Reader, it was the first time I’d heard about PB2 and I was intrigued. A low calorie peanut butter? Yes please! I immediately ordered some, however when I checked my order status a few weeks later, it was BACKORDERED! I finally received it 3 months after ordering it and immediately put this recipe on the menu.

In the end, I have to say I was slightly disappointed (with the shrimp, not the PB2!). I don’t feel like it had the peanut taste I was looking for. Perhaps some additional PB2 should be mixed in the panko mixture? The shrimp were good, just lacked the peanut flavor. I served this with a dipping sauce hoisin mixed with some chili garlic paste.

Adapted from Cara’s Cravings

Ingredients
1 lb raw shrimp, peeled and deveined, tails left on
1/4 cup egg substitute
4 tbsp (24gm) PB2
1/2 cup whole wheat panko bread crumbs
dash of chili powder

Directions
1. Preheat oven to 400F. Rinse the shrimp and pat dry. Add the shrimp to a large zipper bag along with the PB2. Close the bag and shake to coat the shrimp thoroughly.

2. Place the egg substitute in a bowl. In a mini food processor or blender, pulse together the panko and chili powder to combine evenly and create a finer crumb; pour the mixture onto a plate.

3. Place a cooling rack atop a baking sheet, and lightly coat with nonstick cooking spray. Dip each shrimp into the egg substitute, and then the panko mixture. Set on top of the rack.

4. Bake for about 12 minutes or until shrimp are cooked through and coating is lightly browned.

The Facts
4 Servings

Spicy Shrimp Tacos with Tomatillo Salsa

Taco nights are always fun. This time, I decided to try some shrimp tacos instead of the typical chicken. The shrimp definitely had some kick to them! I chose to use Don’t be a Chicken Shit hot sauce from Tijuana Flats which was the main reason for the extra spiciness. I made the tomatillo salsa the night before (as well as the coleslaw) so dinner came together in about 10 minutes; Perfect for a quick dinner after work.

Adapted from Cooking Light

Ingredients
Salsa:
3/4 lb tomatillos
Cooking spray
2/3 cup chopped green onions (about 4 green onions)
1/4 cup chopped fresh cilantro
3 tbsp lime juice (about 1 lime)
1/4 tsp salt
1 jalapeño pepper, seeds removed and chopped
1 garlic clove

Tacos:
1 lb medium peeled and deveined shrimp, tails removed
1 tbsp hot pepper sauce (such as Tabasco)
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt

Directions
1. Preheat broiler.

2. To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a foil lined pan coated with cooking spray. Broil 10-15 minutes or until slightly blackened on each side, turning occasionally. Cool completely; coarsely chop. Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.

3. To prepare tacos, heat skillet over medium high heat. Add shrimp to hot pan and sprinkle with salt and pepper to taste. Sauté shrimp 2-3 minutes per side until cooked through. Remove from heat and add to medium bowl.

4. In a small bowl, combine remaining ingredients. Pour over shrimp and toss to coat.

5. Serve shrimp in tortilla of your choice, topped with coleslaw and tomatillo salsa.


The Facts
4 Servings – Shrimp & Salsa

Chili-Garlic Shrimp

This meal was light, quick and easy. I anticipated this recipe to produce more of a sauce to cover the cous cous I served the shrimp over, however there really wasn’t enough. The shrimp were good, but next time I might double the wine to have more of the flavored broth and then serve it over rice.

Adapted from Cooking Light

Ingredients
1/2 tsp salt
1/8 tsp black pepper
1 pound peeled and deveined large shrimp
1 tsp olive oil
1/4 tsp crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
4 (1/4-inch-thick) lemon slices
2 tbsp chopped fresh parsley
1 tbsp butter
Lemon wedges (optional)

Directions
1. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently.

2. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced by half (about 3 minutes). Remove from heat. Discard bay leaf and lemon.

3. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice or pasta, if desired. Garnish with lemon wedges, if desired.

The Facts
4 Servings

Peppery Pasta with Arugula and Shrimp

This was fairly easy to make and didn’t involve too much prep work. I was able to have this entire dish ready in the time it took to boil the water and cook the pasta; less than 20 minutes. In case you couldn’t tell, I’m a fan of quick, easy and delicious weeknight dinners!

I enjoyed the bite of the arugula as well as the refreshing lemon flavor in the sauce. All around this was a good dish that I can definitely see being made again.

Adapted from Cooking Light

Ingredients
1 tbsp minced fresh garlic, divided
1 1/4 tsp black pepper, divided
1/2 tsp salt, divided
1 (5-ounce) package fresh baby arugula
4 quarts water
8 oz. uncooked whole wheat In capasta
1 tsp olive oil
8 oz. peeled and deveined medium shrimp, cut in half horizontally
2 tbsp minced shallots
3/4 cup fat-free, less-sodium chicken broth
2 tbsp lemon juice
1 tbsp butter
Optional - 1/2 cup (2 ounces) shaved fresh Romano cheese

Directions
1. Combine 1 teaspoon garlic, 1 teaspoon pepper, 1/4 teaspoon salt, and arugula in a large bowl; toss well.

2. Cook pasta according to package directions; drain. Add hot pasta to arugula mixture, and toss well until arugula wilts.

3. Heat oil in a large skillet over medium-high heat. Add shrimp, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; sauté 1 minute.

4. Add remaining 1 teaspoon garlic and shallots; sauté 1 minute or until shrimp are done. Remove shrimp from pan.

5. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half.

6. Return shrimp to pan. Remove from heat; stir in butter.

7. Serve shrimp mixture over pasta. Top with cheese if desired.

The Facts
4 Servings

Sweet and Spicy Shrimp

Wow, this entire meal came together in 15 minutes. No joke. The shrimp themselves probably took 8 minutes, max. I love a fast delicious meal! The variety of seasoning and sauces gave this dish an awesome flavor. I definitely plan on putting this on the menu when in need of a quick home cooked meal.

Adapted from Stephanie Cooks

Ingredients
1 lb. medium shrimp, 21-25 count, peeled and deveined
1/3 tsp Cajun seasoning
1 tbsp ketchup
1 tbsp hoisin sauce
1 tbsp worcestershire sauce
Cooking spray

Directions
1. Pat shrimp dry and sprinkle with the Cajun seasoning.

2. Spray a large nonstick skillet with cooking spray and heat it over medium heat.

3. Add the shrimp, allow them to cook through on one side and then flip.

4. Once the shrimp are cooked add the ketchup, hoisin, and A1. Stir well until combined.

5. Lower the heat to low and allow the sauce to heat through, about 1 minute.

6. Serve hot.

The Facts
4 Servings

Bacon Wrapped Shrimp and Mango Stuffed Jalapeños

These are AMAZING. Seriously, YUM! Bryan and I decided last week that these would be fun to make for an Easter appetizer. We browsed recipes, but in the end decided to make up our own based off the various ones we read. The BBQ sauce was a last second addition by Bryan and was 100% worth it. Everyone enjoyed these and I know we’ll be making these again the next chance we get!

An Erin’s Eatery Original

Ingredients
8 jalapeños
1 mango, chopped
16 large shrimp (21-25 count, raw), tails removed
4 oz fat free cream cheese, softened
1/4 tsp cumin
dash cayenne
8 bacon slices, cut in half
BBQ Sauce

Directions
1. Preheat oven to 425. Grease a non stick jelly roll pan or use parchment paper.

2. Slice off jalapeño stems and cut in half. Use spoon to remove seeds and membranes. Set aside.

3. In a small bowl, mix cream cheese, cumin and cayenne thoroughly.

4. With a knife, spread cream cheese mixture in hollowed jalapeño halves. Top each with one shrimp and mango chunk.

5. Carefully wrap each pepper with half a bacon slice and secure with toothpick. Be sure toothpick passes through all ingredients.

6. Top with approximately 1 teaspoon of BBQ sauce.

5. Evenly space jalapeños on pan and bake for 20-25 minutes, or until bacon is crisp.

Ready for the oven!

The Facts
8 Servings
2 stuffed jalapeños each

Mango Shrimp Kebabs

I try to include shrimp on the menu once a week. I like that they are super fast to cook and are a good low calorie protein source alternative to chicken. At the grocery store last week, I randomly picked up a few mangos. As soon as I saw this recipe in my latest edition of Cooking Light, I knew it would be a perfect fit for ingredients I already had on hand.

Have you ever cut a mango? It’s a lot more difficult than I thought. It has a large, thin pit in the middle that makes the process difficult. I found this step-by-step tutorial quite helpful.

You might notice my sweet skewers. I like them because they are flexible and hold a ton more than traditional skewers. They make marinating and grilling much easier.

I altered the original recipe by marinating the shrimp in teriyaki sauce. I liked the flavor this added. Next time I plan to marinate the veggies in the sauce as well, and possibly baste the skewers during grilling.

Adapted from Cooking Light April 2010

Ingredients
1 lb large shrimp, peeled and deveined
Teriyaki marinade
1-2 large bell peppers (I used green)
1 mango, peeled and cut into 1-inch cubes
1/2 onion, cut into 1-inch pieces
1 lime, cut into wedges

Directions
1. Remove tails from shrimp if desired and place in marinade for at least 30 minutes.

2. Prepare grill to medium-high heat.

3. Thread shrimp, bell pepper pieces, mango cubes and onion pieces alternately onto skewers.

4. Place skewers on a frill rack coated with cooking spray. Grill 2 minutes on each side or until shrimp are done.

5. Squeeze juice from lime wedges over kebabs. Add additional teriyaki if desired.

The Facts
4 servings

Garlic Lemon Shrimp with Orzo and Broccoli

I’ve had this recipe bookmarked for forever in my Google reader, but never had the orzo to make it. I finally had some leftover from parmesan orzo so I knew it was time to cook this dish. It came together pretty quickly and made for an easy week night meal. I altered the original recipe slightly. I reduced the cheese from 1/3 to 1/4 cup, however next time I will probably stick with the 1/3 cup. We could taste the cheese, but it could have definitely used just a little bit more! Also, my husband suggested adding some red pepper flakes or cayenne for a little more flavor. Overall, I enjoyed this dish. I like the creaminess that orzo pasta creates. I saw a whole wheat version at Publix that I am interested in trying as well, however it’s a bit more expensive.
Adapted from Kelly Cooks

Ingredients
1 cup orzo
1 broccoli crown, cut into bite-sized pieces
1 tbsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 cup chicken broth
salt and pepper, to taste
1.5 tsp butter
1 pound large shrimp, peeled and deveined
2-3 tablespoons parsley, chopped
1 oz. parmesan cheese, grated

Directions
1. Bring a medium saucepan of water to a boil, add the orzo and cook until al dente (about 8-10 minutes).

2. During the last 2-3 minutes of cooking, add broccoli to the pasta water. Drain orzo and broccoli and set aside.

3. In a large sauté pan, heat olive oil over medium-high heat, and add onions. Cook until soft and translucent, about 4-5 minutes, then add garlic and cook for an additional minute.

4. Add lemon juice, zest, and wine/broth to sauté pan and bring to a boil. Reduce heat, simmering for 2-3 minutes. Season to taste with salt and pepper.

5. Stir in the butter, and continue stirring until melted.

6. Add the shrimp to the sauté pan, and cook until pink and cooked through.

7. Add the orzo and broccoli, parsley, and cheese to the shrimp and toss gently to combine. Serve immediately.

The Facts
4 Servings
Calories 358.3
Total Fat 4.5 g
Fiber 4.5 g
WW Points 7

Ma Po Shrimp

This dish came together quickly. I cooked twice as much shrimp as the original recipe; however did not double the sauce ingredients. There was plenty of sauce to go around. My one complaint was the sauce was a little thin. If I cook this again, I plan on adding a bit more cornstarch to try and thicken it up some. I used one tablespoon of chili paste, but if you like the heat, feel free to add more! This meal had a nice flavor, but nothing too spectacular.

Adapted from Mary Ellen’s Cooking

Ingredients
1 lb pound shrimp, deveined and cleaned
3 cloves garlic, chopped
3 green onions, chopped
8 oz chicken broth
1 tbsp chili paste
1 tbsp soy sauce
1 tsp olive oil
1 tsp cornstarch mixed with 1 oz chicken broth

Directions
1. Heat olive oil in a pan over medium heat; add garlic and onions, sauté until tender.

2. Add chili paste, soy sauce, and chicken broth; let simmer for 5 minutes.

3. Add shrimp, cooking 1-2 minutes on each side until pink.

4. Stir in the cornstarch mixture to thicken sauce.

5. Serve over rice

The Facts
4 Servings
Calories 101.5
Total Fat 1.3 g
Fiber 0.3 g
WW Points 2

Oven Fried Shrimp with Chili Lime Sauce

These shrimp were pretty good, and the sauce was even better! This was probably the crispiest coating I’ve gotten oven frying. The coating became almost like a shell around the shrimp. The original recipe was for popcorn shrimp, but I used medium sized (21-25 count) shrimp. Therefore, I decreased the amount of flour and corn meal I used for the batters. I’ve reflected that in the recipe below.

Adapted from Ellie Krieger

Ingredients
Dipping Sauce:
1/2 cup nonfat plain yogurt
2 tbl reduced fat mayonnaise
1 tbl lime juice (about 1/2 lime)
1/2 tsp chili powder
1 lime, zested

Shrimp:
1/3 cup AP flour
1 tsp chili powder
1 tsp garlic powder
3/4 tsp salt
1/2 cup egg substitute
1/2 cup cornmeal
1/4 tsp black pepper
1 pound medium shrimp (21 to 24 count), shelled and deveined
2 tsp canola oil
Spray cooking oil

Directions
Dipping sauce:
1. Place yogurt in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.

2. Combine the yogurt, mayonnaise, lime juice, chili powder and lime zest in a small bowl and mix well to incorporate. Set aside.


Prepare the Shrimp:
1. Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate.

2. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg substitute. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.

3. Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

4. Serve shrimp with dipping sauce.

The Facts
4 servings (Shrimp & Sauce)
Calories 201.7
Total Fat 3.7 g
Fiber 1.3 g
WW Points 4

Summer Rolls

I decided to recreate a Vietnamese dinner, inspired by some of the local Vietnamese restaurants we like to eat at in town. After a few (interesting) trips to the Asian grocery store, I had the ingredients I needed (and a few additional unidentified herbs). I started the meal with these summer rolls and peanut dipping sauce and then Pho Ga (Vietnamese chicken noodle soup) for the main course.

The summer rolls were pretty good, and were not that difficult to make. I had a hard time cutting the carrot into thin strips and I think next time I’ll just buy the precut matchstick carrots.

Adapted from The Way the Cookie Crumbles

Ingredients
16 Medium shrimp, peeled
2 oz. rice vermicelli
8 rice wrappers (8.5 inches)
1/2 medium cucumber, cut into matchsticks
1 medium carrot, cut into matchsticks
Handful of bean sprouts
16 thai basil leaves
16 mint leaves

Directions
1. Fill a medium skillet with water and bring to a boil. Add shrimp and cook just until shrimp are opaque, about 3 minutes. Remove from heat, and remove shrimp from pan. Cut the shrimp in half lengthwise.

2. Add vermicelli to the hot liquid and let set until tender, about 5 minutes. Remove from pan.

3. Pale a rice paper wrapper in the hot liquid and leave until softened, about one minute. Remove it from the water and place on clean, dry work surface.

4. Place 4 shrimp halves cut side up on the center of wrapper. Top with 2 basil and 2 mint leaves. Add bean sprout, carrot and cucumber strips, then rice noodles.

5. Fold up bottom 2-inch border of wrapper over filling. Fold left, then right edge of wrapper over filling. Roll filling to top edge of wrapper to form tight cylinder. Serve with peanut sauce, or sauce of choice.

The Facts
8 Servings
Calories 96.7
Total Fat 0.2 g
Fiber 0.8 g
WW Points 2

Spicy Tequila Shrimp

We had a lot of leftover shrimp cocktail from our new year’s party so I searched Cooking Light’s shrimp recipes and found this one that looked good. After reading the review, I left some of the seeds and membranes in for some added kick. This dish had the right amount of kick to it between the salsa and jalapeno’s. My main substitution was the cooked shrimp for the raw shrimp, but I also used salsa instead of the diced tomatoes. My husband does NOT tolerate raw tomatoes so I knew those were not an option. The fire roasted salsa has a great flavor that added to this dish.

Adapted from Cooking Light

Ingredients
1 t vegetable oil
1 cup vertically sliced onion
1/2 cup julienne-cut seeded jalapeno pepper (I used 3)
5 garlic cloves
9 oz. cooked shrimp
1 T white wine vinegar
1/4 t salt
1/2 cup tequila
1 cup fire roasted tomato salsa
1/4 cup chopped fresh cilantro
1 T lime juice

Directions
1. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno pepper, and garlic; sauté 8 minutes.

2. Add shrimp, vinegar, and salt, and sauté 1 minute.

3. Pour tequila into one side of skillet, and ignite tequila with a long match. Let flames die down. (This takes a minute or two so don’t be alarmed!)

4. Add salsa and cilantro, and cook 2 minutes or until thoroughly heated, stirring occasionally.

5. Remove from heat, and stir in lime juice. Spoon shrimp mixture over jasmine rice and enjoy!

The Facts
4 servings
Calories 183.0
Total Fat 1.6 g
Fiber 0.4 g
WW Points 4

Garlic Baked Shrimp

This dish was so-so. I think I let the breadcrumb mixture sit too long before using it so it became a clumpy mess. Some shrimp were bland with no topping and others were overwhelming with a huge chunk of breadcrumbs. If I make this again, I will probably sprinkle the bread crumb mixture onto the shrimp and then drizzle with the lemon juice and olive oil.

Adapted from Cooking Light

Ingredients
1 lb medium shrimp, peeled and deveined
1/3 cup dry breadcrumbs
2.5 T finely chopped fresh Parsley
3/4 t grated lemon rind
Salt
2 large garlic cloves, minced
1.5 heaping T lemon juice
1 T olive oil

Directions
1. Preheat oven to 400 degrees F.

2. Coat 2 qt baking dish with cooking spray. Add shrimp and set aside.

3. Combine breadcrumbs, parsley, lemon rind, salt and garlic in a bowl. Stir in lemon juice and oil. Sprinkle over shrimp.

4. Bake for 13 minutes or until shrimp are done and breadcrumbs are lightly browned.

The Facts
4 Servings
Calories 141.0
Total Fat 4.0 g
Fiber 0.7 g
WW Points 3

Shrimp Fettuccini Alfredo

I love pasta, especially pasta in a creamy sauce. Seriously, I LOVE it. And I miss it. With my new lifestyle change, it hasn’t been worth it (to me) to order the cheese tortellini with the cream sauce and extra parmesan on top at our local Italian restaurant. When I saw this recipe on Skinny Food by Amy, I was interested. When I saw the nutrition info, it was a done deal. I made this during the week for my husband and mother-in-law (Hi Joanne!). We all enjoyed the dish and it completely satisfied my craving for creamy pasta. I used Ronzoni Healthy Harvest Linguini for the pasta and one less Laughing Cow wedge than the original recipe called out. Please excuse the horrible picture. We were ALMOST done with dinner when Bryan questioned if I had taken the picture yet. Of course I hadn’t, but I managed to pull together what little hadn’t been eaten yet.

Adapted from Skinny Food by Amy

Ingredients
16 oz shrimp (Costco frozen 21-24 count)
1 bunch of green onions
1/2 small yellow onion
1 clove garlic
6 wedges of Light Laughing Cow cheese (Garlic and Herb)
1 cup fat free milk
1 T margarine (Smart Balance)
1 T reduced fat parmesan cheese
1 t garlic powder
Pam spray
8 oz uncooked whole wheat pasta (Ronzoni Healthy Harvest Linguini)
Pepper to taste

Directions
1. In a small pot, place LC cheese, milk, margarine, parmesan cheese and powder together. Keep on low until it melts, mixing ever so often. You may want to start the sauce first because it takes the longest.

2. In a larger pot, cook pasta per the box instructions.

3. Dice green and yellow onions, along with the garlic clove. Place in a Pam sprayed skillet and cook for a minute. Add shrimp and cook for a couple minutes, until the shrimp is done.

4. After the pasta and sauce are done, add to the shrimp and combine together. Add pepper to taste and enjoy!

The Facts
6 Servings
Calories 246.7
Total Fat 4.3 g
Fiber 4.3 g
WW points 4

Szechuan Shrimp

Yum! This was a delicious, quick and easy meal. Perfect to make during the work week. Bryan and I enjoyed this with some jasmine rice and a salad. I omitted the green onions from the original recipe as I did not have any on hand and skipped the grocery store this week. I also used raw shrimp instead of cooked shrimp and just cooked them in the oil with the garlic.

Adapted from Stephanie Cooks

Ingredients
1 lb shrimp, 21-24 count
4 T water
2 T ketchup
1 T soy sauce, reduced sodium
2 t cornstarch
1 t honey
1/2 t crushed red pepper
1/4 t ground ginger
2 t vegetable oil
4 garlic cloves, minced

Directions
1. In a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger.

2. Heat oil in a wok over medium-high heat. Add garlic and shrimp. Stir fry until shrimp are cooked through.

3. Pour in sauce. Heat while sitting until sauce is thick and bubbly.

The Facts
4 servings
Calories 115.5
Total Fat 2.5 g
Fiber 0.1 g
WW Points 3