End of Summer.. Favs!!
Curry Shrimp Skewers

Servings – Makes 2 servings
Per serving = 1skewer = POINTS® value 4*

Curry Shrimp Skewers

Ingredients:

10 large Shrimp, tails on, uncooked
1-2 teaspoon Indian Curry Seasoning, depending on desired curry heat
4 ounces rice wine vinegar
1 tablespoon honey
2 teaspoons extra virgin olive oil

Directions:

Soak wooden skewers.

Prepare marinate in a gallon size ziploc bag. Add shrimp, close bag and marinate for approximately 30 minutes in the refrigerator.

Heat grill to a medium-high temperature.

Skewer the shrimp – 5 large shrimp to a skewer. Discard the remaining marinate. Grill until cooked approximately 3 minutes, turn and repeat.
Serve directly from the grill.

Servings – 2 servings
Per serving = 1skewer = POINTS® value 4*
190calories/7gfat/0gfiber

*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.

“Slimmed” Down Favorites
Southwest Shrimp Salad

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.

Simply Relaxing …
Shrimp Cocktail

Shrimp Cocktail

PREP TIME: 5 min
COOKING TIME: 0 min
EASE OF PREPARATION: Easy

Servings – 1 cocktail
Per serving = 1cocktail = POINTS® value 2*

Shrimp Cocktail

Ingredients:

7 Jumbo Shrimp (cooked, peeled & cleaned, tail-on approx 3oz)
romaine, shreaded
1/4 cup cocktail sauce (see recipe below)
lemon slices

Cocktail sauce:

Ingredients:

1/4 cup of ketchup
1 teaspoon horseradish (or to taste)
squeeze of fresh lemon

Directions:

Thaw shrimp, if frozen in a strainer in your sink.

Combine ketchup, horseradish, and lemon into a small dish and mix well.

In a cocktail glass, line with shreaded romaine. Top with cocktail sauce. Arrange shrimp on lip edge of glass, and garnish with lemon slices.

Servings – 1 serving
Per serving = 1cocktail = POINTS® value 2*
120calories/1gfat/0gfiber

*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.

More Spring Celebrations
Twice Baked Potato with Shrimp

Twice Baked Potato with Shrimp

PREP TIME: 10 min
COOKING TIME: 60 min
EASE OF PREPARATION: EasyMakes 4 servings
Per serving = 2halves = POINTS® value 7*

Twice Baked Potato with Shrimp 

Ingredients:

4 7oz Russet Potatoes, baked
1/4 cup Green Onions, finely sliced, reserve 1 teaspoon for garnish
1/4 cup Nonfat Yogurt
1 teaspoon Garlic Powder
Salt/Pepper
1/4 teaspoon Pico de Gallo Pico Limon seasoning
1/4 teaspoon Smoked Paprika
2 tablespoons Bacon Bits
4 teaspoons Kraft Reduced Fat Parmesan Style Grated Topping
8oz Shrimp, cooked, coarsely chopped, reserve 8 shrimp for garnish
1 cup white Kidney Beans, drained and rinsed

1/3 cup Nonfat Cheddar Cheese
Crisco Butter Spray No Stick Cooking Spray
Garnish – Chives and Whole Shrimp, and Fresh Basil

Directions:

Preheat oven to 400 degrees. I generally start the potatoes cooking in the microwave.. to give them a headstart.  On high for 2 – 3 minute intravals. Then move to the oven to finish. When baked throughout, about 25 minutes, cut in half lengthwise. Let cool to touch. Reduce heat in oven to 300 degrees.

Scoop the potato into a large bowl, leaving some of the potato to hold the shape of the shell. Add the green onions, nonfat yogurt, garlic powder, salt and pepper to taste, seasonings, bacon bits, parmesan, shrimp, and beans. Mash with a potato masher.

Divide the mashed potato evenly into the 8 potato halves, placing them on a cookie sheet. Top each of the halves with equal amounts of the nonfat cheddar cheese , and give a quick spray of the butter cooking spray. Put back into the oven for about 8-10 minutes, then under the broiler for a quick 1- 2 minutes to get a golden brown. Serve with a garnish of chives and fresh basil.

Servings – Makes 4 servings
Per serving = 2halves = POINTS® value 7*
356calories/2.3gfat/9gfiber

*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. 

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…
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.