Let’s Dare to Compare..
Don Pablo’s Classic Shrimp Fajita vs TMG’s

Shrimp Fajita's - Don Pablo's vs TMG's

PREP TIME: 15 min
COOKING TIME: 15 min
EASE OF PREPARATION: Easy
Servings – Makes 4 servings for TMG version
Per serving = 1fajita = POINTS® value 3*

Let’s Dare to Compare..
Don Pablo’s Classic Shrimp Fajita

1442cal/72fatg/17fibg = Per serving = 1order = POINTS® value 34*!! plus optional guacamole that “rounds up” the total 3 POINTS® per TABLESPOON!!
as stated on the nutritional charts from their website:
Don Pablo’s Nutritional Guide and
The Daily Plate Nutritional Calorie Counter

A Dinner order of Classic Shrimp Fajitas at Don Pablo’s comes served sizzling ot from the grill on a bed of sautéed onions and peppers with refritos, rice, lettuce, Pico de Gallo, cheese sour cream and (3) freshly made tortilla’s.. with Guacamole upon request..

Seems like a reasonable choice, until we “unwrap” the calorie and fat gram contents.. ouch!! So let’s give a go at making this still a tasty healthier choice… and there we have it.. 3 POINTS® per fajita.. Go TMG’s!!

Lighten Up… and Try this…
TMG’s Shrimp Fajita

Ingredients:

2 medium onions Vidalia, thickly sliced
1 medium green bell pepper, thickly sliced
1 medium red bell pepper, thickly sliced
1 spray non-stick cooking spray
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 oz raw shrimp, cleaned and deveined
Chef Paul Prudhomme’s Magic Salt Free Seasoning
4 medium tortilla, flour, fat-free
Shredded lettuce
Fresh Cilantro
1 tomato, finely cubed
1/2 cup Pico de Gallo
4 Tbls non fat sour cream, divided

Directions:

Preheat grill or grill pan and give a spray of non stick spray. When hot, grill onion slices until soft and browned, about 5 minutes. add green and red pepper slices and grill until soft, about 3 to 5 minutes.

Season shrimp with salt and pepper and Chef Paul’s seasoning on both sides; grill until cooked through, about 2 to 3 minutes. Add shrimp to peppers and onions. Remove from grill.

Serve immediately on a platter or heated cast iron flat skillet. In a side dish serve shredded lettuce, cilantro, tomatoes, Pico de Gallo and non fat sour cream.

Servings – Makes 4 servings
Per serving = 1fajita = POINTS® value 3*

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

Lighten Up… and Try this…
Olive Garden’s Chicken or Shrimp Carbonara vs TMG’s

Chicken or Shrimp Carbonara - Olive Garden's vs TMG

PREP TIME: 15 min
COOKING TIME: 15 min
EASE OF PREPARATION: Moderate
Servings – Makes 8 servings for TMG version
Per serving = 1/recipe = POINTS® value 12*
How about eating 2/3 of the portion and saving 1/3 for tomorrow’s lunch.. 8 POINTS® and 4 POINTS®..

Let’s Dare to Compare..
Olive Garden’s Chicken or Shrimp Carbonara

Pasta and Protein dishes can be a wonderful and healthy
compliment to your menu… However prepared with the heavier “whole fat” ingredients that are in this recipe we would be taking in for one serving..
1440cal/88fatg/2fibg = Per serving = 1/8 recipe = POINTS® value 36*!!
as stated on the nutritional charts from their website:
Olive Garden’s Nutritional Guide

Ingredients:

Marinated Chicken or Shrimp
1 cup extra virgin olive oil
1 cup hot water
1 Tbsp Italian seasoning
1 Tbsp chopped garlic
3 lbs chicken strips or large shrimp, peeled and devained

Sauce
1 cup butter
1 ½ tsp chopped garlic
3 Tbsp bacon bits
3 Tbsp flour (all purpose)
1 cup Parmesan cheese (grated)
4 cups heavy cream
4 cups milk
¼ cup bacon base
½ tsp black pepper
¼ tsp salt

Topping
3 Tbsp Romano cheese, grated
3 Tbsp Parmesan cheese, grated
1 ¾ cups mozzarella cheese, shredded
½ cup panko breadcrumbs
1 ½ tsp chopped garlic
1 ½ Tbsp melted butter
2 Tbsp parsley, chopped Chicken (or Shrimp)
Marinated chicken strips (or Shrimp) from step 1
1 ½ cups roasted red peppers, cut into small strips
¼ cup bacon bits

Cooked Pasta
2-14 oz boxes of any long pasta on package (spaghetti, linguine, etc.) cooked using instructions

Directions:
Preheat oven to 350ºF.

Marinated Chicken (or Shrimp)
Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes

Sauce
Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently. Add flour, Parmesan cheese, heavy cream, milk bacon base pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Topping
Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl.STIR until well blended. Set aside.

Chicken (or Shrimp)
Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp. Add sauce (from above) Stir until well blended.

Plating
Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown. Serve immediately and enjoy.

Lighten Up… and Try this…
TMG’s Chicken or Shrimp Carbonara

We suggest swapping out these ingredients from Olive Garden’s version..

Ingredients:

Marinated Chicken or Shrimp
1 cup fresh squeezed lemon juice
1 cup hot water
1 Tbsp Italian seasoning
1 Tbsp chopped garlic
2 lbs chicken strips or large shrimp, peeled and devained

Sauce
2 tsp olive oil
1 ½ tsp chopped garlic
3 Tbsp bacon bits (make your own from OscarMeyer Center Cut Bacon – 2 slices)
2 Tbsp flour (Whole Wheat Pastry Flour)
1 cup Kraft Reduced Fat Parmesan cheese (grated)
6 cups non fat milk
1/2 cup Land o Lakes fat free 1/2 & 1/2
¼ cup low sodium chicken stock
½ tsp black pepper
¼ tsp salt

Topping
6 Tbsp Kraft Parmesan and Romano cheese, grated
1 cup 2% Milk Shredded Cheese Mozzarella Low Moisture part skim reduced fat
½ cup panko breadcrumbs
1 ½ tsp chopped garlic
1 ½ Tbsp melted Smart Balance Light Buttery Spread with Extra Virgin Olive Oil 
2 Tbsp parsley, chopped

Chicken (or Shrimp)
Marinated chicken strips (or Shrimp) from step 1
1 ½ cups roasted red peppers, cut into small strips
2 Tbsp bacon bits

Cooked Pasta
16 oz package Whole Wheat Linquine, cooked using instructions

Directions:
Preheat oven to 350ºF.

Marinated Chicken (or Shrimp)
Whisk lemon juice together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes

Sauce
Sauté in a large saucepan over medium heat with olive oil the garlic and bacon bits for 5 minutes, stirring frequently. Add whole wheat pastry flour, reduced fat parmesan cheese, non fat milk and fat free 1/2 & 1/2, low sodium chicken stock, pepper and salt. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.

Topping
Combine parmesan and romano cheese, mozzarella, panko, chopped garlic, melted butter spread, and chopped parsley in a mixing bowl.Stir until well blended. Set aside.

Chicken (or Shrimp)
Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp. Add sauce (from above) Stir until well blended.

Plating
Place hot, precooked pasta on a larger serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in broiler until top is golden brown. Serve immediately and enjoy.

Servings – Makes 8 servings
Per serving = 1/8recipe = POINTS® value 12*
.. that’s 1/3 the count as the restaurant version!! How about eating 2/3 of the portion and saving 1/3 for tommorrow’s lunch.. 8 POINTS® and 4 POINTS®…

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

Lighten Up… and Try this…
Ruby Tuesday’s Veggie Burger vs TMG Veggie Burger

Servings – Makes 4 servings for TMG version
Per serving = 1burger = POINTS® value 3*

Let’s Dare to Compare..
Ruby Tuesday’s Veggie Burger

It might be a fair assumption that to select a veggie burger
as your safer option when dining out… Here you can see there is more that what “meats” the eye..

Ruby Tuesday’s Veggie Burger.. seasoned just right, topped with melted Swiss cheese and served with garlic mayonnaise. And “without” the sides.. this choice will
set you back…
1007cal/53fatg/14fibg = Per serving = 1burger = POINTS® value 24*!!
as stated on the nutritional charts from their website:
Ruby Tuesday’s Nutritional Guide

and the sides.. and ouch..

Fresh leaf lettuce, seasonal vine-ripened tomatoes, premium cheeses, and crunchy pickles. Beef, turkey, and bison burgers served with Ruby’s signature sauce and red onions. All on a toasted bun with endless crisp, piping-hot fries. Platter any burger, add crisp onion straws & cole slaw.

take a look at our Veggie Burger Fav…

Lighten Up… and Try this…
TMG Veggie Burger

Ingredients:

4 – Boca Veggie Burgers (1 POINT® per patty, or substitute Garden Burger Portabella Burger Patty, also 1 POINT® per patty, or Morningstar Farms Spicey Black Bean Patty which is 2POINTS® per patty.)
4 – Merita Lite Whole Wheat Hamburger Buns
4 – Tbls Smart Beat Nonfat Mayonnaise, divided
4 – Tsp Trader Joe’s Aoli Garlic Mustard Sauce, divided
4 – Weight Watchers Slice Swiss Cheese
Fresh leafy lettuce leaves
Fresh tomato slices
Fresh red onion slices
Non stick cooking spray
optional: pickle slices or spears.

Directions:

In a non stick skillet, lightly spray with non stick spray. Brown Veggie Patties at medium heat. Turn off skillet and add cheese slice to slightly melt. Remove to a plate.

Prepare bun, by toasting it slightly in the same non stick skillet, add condiments, onion, tomato, and lettuce.
ENJOY!!

Servings – Makes 4 servings
Per serving = 1burger = POINTS® value 4*
(or 5* if using the Spicy Black Bean Patty)

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.

Lighten Up… and Try this…
Macaroni Grill Shrimp and Artichoke Dip vs TMG Shrimp and Artichoke Dip

Shrimp and Artichoke Dip - Macaroni Grill vs TMG

PREP TIME: 10 min
COOKING TIME: 30 min
EASE OF PREPARATION: Easy

Servings – Makes 4 serving for TMG version
Per serving = 1/4recipe = POINTS® value 3*

Let’s Dare to Compare..
Macaroni Grill Shrimp and Artichoke Dip

Ingredients:

1 cup half-and-half
1/2 tablespoon clam juice
1 teaspoon dry white wine
1 1/2 tablespoon butter
1/2 shallot — finely chopped
1 tablespoon flour
2 cups rough chopped spinach
1/2 cup canned artichoke hearts — chopped
4 large shrimp — peeled, cleaned, chopped
1/16 teaspoon cayenne pepper (more to taste)
1/16 teaspoon freshly ground black pepper
1/4 cup shredded Mozzarella cheese — optional

Directions:

In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2-3 minutes.

Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Servings – Makes 4 servings
Per serving = 1/4recipe = POINTS® value 6*
and that’s before the garlic toasts…

Lighten Up… and Try this…
TMG Shrimp and Artichoke Dip

Ingredients:

1 cup non fat half-and-half
1/2 tablespoon clam juice
1 teaspoon dry white wine
1 tablespoon olive oil
1/2 shallot — finely chopped
1 tablespoon whole wheat pastry flour
2 cups rough chopped spinach
1/2 cup canned artichoke hearts — chopped
4 large shrimp — peeled, cleaned, chopped
1/16 teaspoon cayenne pepper (more to taste)
1/16 teaspoon freshly ground black pepper
1/4 cup 2% Milk Shredded Mozzarella Cheese Low-moisture part skim reduced fat

Directions:

In a large saucepan over medium heat, combine non fat half-and-half, clam juice and white wine. In a separate saucepan, add olive oil and saute shallots until translucent. Add whole wheat flour to oil mixture, stirring until flour is absorbed. Cook, stirring constantly, 2-3 minutes.

Add heated non fat half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired. Pour dip into bowl and serve hot.

Servings – Makes 4 servings
Per serving = 1/4recipe = POINTS® value 3*

for dipping.. try
Trader Joe’s Multigrain Pretzel Nuggets
11 Nuggets = POINTS® value 1*

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the POINTS® registered trademark.