Had this last night and it was very good. I served it with a baked sweet potato that was doctored with Smart Balance and cinnamon that we shared and steamed broccoli. We started with a cabbage soup that I will post tomorrow.
Cajun Shrimp with Old Bay Mayonnaise
3/4cup fat free mayonnaise
1 scallion, finely chopped
1 garlic clove, minced
2 teaspoons fresh lemon juice
3/4 teaspoon Old Bay seasoning
1 lb. peeled and deveined large shrimp
1 1/2 teaspoons Cajun seasoning
2 teaspoons olive oil
1. Combine mayo, scallion, garlic, lemon juice and Old Bay seasoning in a small bowl.
2. Combine the shrimp and Cajun seasoning in a medium bowl.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add shrimp and cook until just lightly browned and opaque in the center 1 1/2- 2 minutes per side. Serve at once with Old Bay mayonnaise.
Serves 4
Points 3
Core recipe
Both retired. Travel with Nicky the Schnoodle. Son graduated and is teaching high school math. We still love our 2006 34' Allegro Bay XB and have 50,000+ miles on her.
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid (Rotel) I generally use the house brand
1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
10 items olive(s), Kalamata, sliced
2 tbsp canned jalapeno peppers, pickled, chopped (optional)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup(s) polenta, quick-cooking (Yellow corn meal)
3 cup(s) canned chicken broth
1/3 cup(s) salsa
1/3 cup(s) shredded reduced-fat Mexican-style cheese (I use 2%)
2 tbsp cilantro, or scallion, fresh, chopped (optional)
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.
Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.
Here are two WW dishes I made last night. I got them from a WW cookbook. They were delicious.
Pan-Glazed Chicken with Basil
4 (4 ounce) boneless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. honey
2 Tbsp chopped fresh or 2 tsp dried basil (I used the dry)
Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, cook 5 minutes or until lightly brown. Turn chicken and cook 6 minutes or until chicken is done. Whisk togther remaining 3 ingredients, pour over chicken and cook 1 more minute.
4 servings
4 points each
Our side dish was
Broccoli Couscous
1 (10 ounce pkg) frozen chopped broccoli
1 (14 ounce) can fat free, less sodium chicken broth
1/2 tsp salt
1/4 tsp pepper
1 cup uncooked couscous
Thaw broccoli and drain. Combine broth, salt and pepper in a saucepan, bring to a boil. Stir in couscous and broccoli. Cover, remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff with a fork.
4 servings
3 points each
* This post was
edited 01/14/09 08:41pm by The Dunks *
The Dunks - Terry and Steve
'05 Endeavor - The Oasis
'10 Jeep Liberty
In God We Trust
SteveRuff wrote: Heere is a dessert for those feeling weak from reading fudge recipes!
Cherry Fluff
POINTS: 3
INSTRUCTIONS
2 cup(s) Lucky Leaf Cherry Pie Filling, No Sugar Added
7 oz Eagle Brand Fat Free Sweetened Condensed Milk
8 oz canned crushed pineapple in juice, drained
6 oz Cool Whip Free Whipped Topping
Mix first three ingredients. Fold in cool whip. Refrigerate 1 serving is very full half cup
THANKS STEVE!
I think I'm just going to print this whole thread, EVERY ONE of these recipes sound really good! It's always a challenge to diet when you live with a skinny man who can eat ANYTHING and doesn't like diet food. These recipes sound like things I can feed hubby -- and he won't know they're healthy! THANKS AGAIN to everyone who posted a recipe!
SteveRuff wrote: Heere is a dessert for those feeling weak from reading fudge recipes!
Cherry Fluff
POINTS: 3
INSTRUCTIONS
2 cup(s) Lucky Leaf Cherry Pie Filling, No Sugar Added
7 oz Eagle Brand Fat Free Sweetened Condensed Milk
8 oz canned crushed pineapple in juice, drained
6 oz Cool Whip Free Whipped Topping
Mix first three ingredients. Fold in cool whip. Refrigerate 1 serving is very full half cup
THANKS STEVE!
I think I'm just going to print this whole thread, EVERY ONE of these recipes sound really good! It's always a challenge to diet when you live with a skinny man who can eat ANYTHING and doesn't like diet food. These recipes sound like things I can feed hubby -- and he won't know they're healthy! THANKS AGAIN to everyone who posted a recipe!
I agree Swan. In fact, we even have a few friends who enjoy coming to dinner because they know I am going to cook low fat/low calorie. They say they never feel guilty eating at our house and always enjoy what I choose. I decided long ago that I was going to cook like we needed and if guests didn't want it then they could always decline! At the holidays I make concessions. Other times you are getting healthy meals at my house but I will do my best to make you enjoy it!
The pan glazed balsamic chicken looks very good. I will try it soon. I have to admit to not liking couscous but I think brown rice would substitute quite well.
I might have posted this one already but it is good enough to post again. Portions are large and satisfies that urge for pasta. I don't know about you, but pasta is something I simply can't do without.
Fajita Pork and Pasta
POINTS: 8
INSTRUCTIONS
1/8 tsp table salt, or to taste (for cooking pasta)
6 oz uncooked whole-wheat pasta, penne recommended
2 tbsp olive oil, divided
6 tbsp fresh lime juice, divided
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1 pound(s) lean pork tenderloin, thinly sliced*
1 medium yellow pepper(s), sliced into thin strips
1 medium sweet red pepper(s), sliced into thin strips
1 medium green pepper(s), sliced into thin strips
1/3 cup(s) carrot(s), thickly shredded
1 medium onion(s), cut into thin wedges
4 oz canned green chili peppers, mild, drained, chopped
1 medium zucchini, cut in half lengthwise and sliced
Cook pasta in salted water as directed on package; drain, set aside and cover to keep warm.
Meanwhile, in a medium bowl, combine 1 tablespoon of oil, 2 tablespoons of lime juice, cumin,
chili powder and garlic powder; mix well. Add pork and toss to coat.
Heat remaining tablespoon of oil in a 12-inch (or larger) nonstick skillet over medium-high heat.
Add pork mixture; cook, stirring, until lightly browned, about 2 to 3 minutes. Add sliced peppers,
carrot, onion and chili peppers; cook, stirring, until vegetables are crisp-tender, about 2 to 3 minutes.
Stir in zucchini and remaining 1/4 cup (4 tablespoons) of lime juice; cover and cook for 2 minutes.
Spoon pork and vegetable mixture into a large serving bowl. Add cooked pasta; stir gently to mix and coat.
Yields about 2 1/2 cups per serving.
SteveRuff wrote: The pan glazed balsamic chicken looks very good. I will try it soon. I have to admit to not liking couscous but I think brown rice would substitute quite well.
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