“Slimmed” Down Favorites
Southwest Shrimp Salad
- Southwest Shrimp Salad
PREP TIME: 15 min
COOKING TIME: 10 minutes
EASE OF PREPARATION: Easy
Servings – Makes 1 serving
Per serving = 1salad = POINTS® value 4*
Southwest Shrimp Salad
Ingredients:
3 oz cooked shrimp, thawed, rinsed, tails removed
3 cups romaine, rinsed and chopped coarsely
1 corn tortilla, zero fat, 6″
1/4 teaspoon low sodium taco seasoning
1/2 cup red bell pepper, sliced to approx 1/4 ring lengths
1/2 cup yellow bell pepper, sliced to approx 1/4 ring lengths
1/4 cup red onion, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons white balsamic vinegar
2 tablespoons lime juice
1 packet of Splenda, sugar substitute
1/4 cup black beans, drained and rinsed
1/4 cup corn – I love Trader Joe’s frozen Roasted Corn
1/2 cup grape tomatoes, halved
Dressing:
3 tablespoons non fat ranch dressing
2 tablespoons salsa
1/4 teaspoon low sodium taco seasoning
Directions:
Preheat the oven to 400 degrees. Take one corn tortilla fold in 1/2 and cut into matchstick strips. On the stovetop, lightly spray a nonstick skillet and crisp up the tortilla strips adding 1/4 teaspoon taco seasoning, over med high heat. Remove to a baking sheet and continue to crisp in the oven, watching not to burn. Remove to a paper towel to cool.
In a small microwave safe bowl combine peppers, onion, cilantro vinegar, lime juice, and Splenda. Heat in microwave on high for 2 minutes. Drain the vinegar/juice off. Set in refrigerator to cool.
In a strainer, over the sink combine shrimp, black bean, and corn, if any are needing to be thawed.
For dressing: Combine ranch dressing, salsa, and taco seasoning, mix well.
In a large salad bowl combine, romaine, pepper mixture, tomatoes, beans, corn, shrimp and toss. Add dressing and tortilla strips and toss again. Serve on a large salad plate or bowl.
Servings – 1 serving
Per serving = 1salad = POINTS® value 4*
251.3calories/1gfat/5.5gfiber
*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.
Fit.. for the Family
Broccolini and Sugar Snap Pea Salad
- Broccolini and Sugar Snap Pea Salad
PREP TIME: 10 min
COOKING TIME: 5 min
EASE OF PREPARATION: Easy
Servings – Makes 2 servings
Per serving = 1/2recipe = POINTS® value 1*
Ingredients:
6 ounces (about 10 stalks) Broccolini, ends trimmed and cut in half
4 ounces (about 1/2 bag) sugar snap peas
1/2 cup (1 small) red bell pepper, julienne cut
1 cup baby spinach leaves, washed and ready to use
1/4 cup (about 3) green onions, slivered
Vinaigrette
2 teaspoons olive oil
1 tablespoon non-seasoned rice wine vinegar
1 tablespoon Temecula Pomegranate Balsamic
1 tablespoon Dijon mustard
Salt and pepper
Directions:
*Blanch broccolini and sugar snap peas. Set aside in bowl. Whisk vinaigrette ingredients together in separate bowl.
Add julienne cut red bell pepper, spinach and slivered green onions to baby broccoli and sugar snap peas. Toss with vinaigrette. Salt and pepper to taste.
*To blanch: Add the vegetable to saucepan of boiling water. Boil for 1 minute; drain. Rinse with cold water and pat dry with paper towels.
Servings – Makes 2 servings
Per serving = 1/4recipe = 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.
Fit.. for the Family
Penne with Asparagus and Peppers
- Penne with Asparagus and Peppers
PREP TIME: 10 min
COOKING TIME: 15 min
EASE OF PREPARATION: Easy
Servings – Makes 4 servings
Per serving = 1/4recipe = POINTS® value 5*
Penne with Asparagus and Peppers
Ingredients:
1 tablespoon kosher salt
8 ounces whole wheat penne pasta
2 teaspoons olive oil
1 pound asparagus, ends snapped off and stalks cut into 2″ pieces
1/4 cup onion, chopped fine
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1 1/2 cups low-sodium 98% fat free chicken stock, canned
1 teaspoon white balsamic vinegar
1 1/2 tablespoons torn, fresh flat leaf parsley
4 tablespoons Kraft Reduced Fat Parmesan Style Grated Topping
black pepper freshly ground
Directions:
Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain.
Meanwhile, heat 1 teaspoon of olive oil in a 10″ skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about 5 to 7 minutes. Add the onions, peppers and garlic, and cook 1 minute more. Add the stock and balsamic, bring to a boil, and lower the heat to medium.
Add the penne. Stir to combine the ingredients and simmer until the pasta is al dente, about 5 to 7 minutes. Stir in half of the cheese and the remaining 1 teaspoon of olive oil. Adjust the salt and pepper to taste.
Transfer to a warm bowl, toss in gently the parsley, sprinkle with the remaining cheese and serve.
Servings – Makes 4 servings
Per serving = 1/4recipe = POINTS® value 5*
*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.