I don't know what has gotten in to me, but I tried two new recipes this week! I didn't have to adjust either recipe to reduce the fat or calories, it was already done for me.
#1 Shrimp and Pineapple Saute'This is from Weight Watchers Pure Comfort cookbook. I forgot to take a picture before we dove in, sorry!
1 lb. peeled and deveined large shrimp
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. canola oil
3 garlic cloves, minced
1 Tbsp. grated peeled ginger
2 cups cut-up peeled and cored pineapple*
1 large red bell pepper, seeded and sliced
2 tsp. lime juice
Sprinkle shrimp with 1/4 tsp. of salt and 1/8 tsp. pepper.
Heat 1 tsp. of the oil in a large nonstick skillet over medium-high heat.
Add shrimp and cook just until opaque in the center, about 1 1/2 minutes per side.
Transfer to plate and set aside
Heat the remaining oil in same skillet over medium-high heat.
Add garlic and ginger; cook, stirring constantly until fragrant, about 30 seconds.
Add pineapple and cook, stirring occasionally, until softened, about 2 minutes.
Add bell pepper and cook until it is crisp-tender and the pineapple is lightly browned, 3-4 minutes.
Add the shrimp, lime juice, and remaining salt and pepper.
Cook, stirring occasionally, until heated through, about 2 minutes.
Serve at once.
*Tip from Hawaii: When buying fresh pineapple, do not cut it up when you first get home. Twist the top off and turn on that end, leaving in that position for at least a few hours. This allows the sweet juices to spread throughout the entire fruit.
Nutritional info: 174 calories, 5 g fat, 2 g fiber, 3 WW points. Makes 4 servings.
I made this recipe on Tuesday night and cut it in half since we were not going to be home on Wednesday. There was still some leftover! This was good, but I thought it was a little bland for my taste. Les ate it as I cooked it, but I added my favorite Hula Grill Hot Chili Water!
We ate this over rice and with fruit salad on the side. I was saving room for:
#2 Orange Creamsicle Pie.This is from Woman's World magazine, it is their Lighten-Up! version. Again, no photo. Guess I was just too anxious to sample my work!
1-15 oz. can mandarin oranges in light syrup, drained, syrup reserved
1-3 oz. pkg. sugar-free orange flavored gelatin mix
1 cup ice cubes
1-14 oz. can fat-free sweetened condensed milk
4 cups frozen lite whipped topping, thawed
1/2 tsp. grated orange zest
1 reduced-fat graham cracker pie crust
In large, microwave-safe bowl, microwave reserved orange syrup on high in 10-second intervals until hot.
Stir in gelatin mix until dissolved.
Add ice cubes, stir until slightly thickened.
Remove and discard any remaining ice.
Whisk in milk; let stand until slightly thickened, 5-10 minutes.
Fold in 1 cup topping and zest.
Transfer mixtured to crust; smooth top.
Refrigerate until just set, about 2 hours.
Top with orange segments in single layer; refrigerate 6 hours or overnight.
Just before serving, spread with remaining 3 cups topping.
Nutritional info: 239 calories, 5 g fat, 0 g fiber, 5 WW points. Makes 12 servings.
This was, in Les' words, "most excellent!!!" If you like orange creamsicles, you will love this pie! It was just sweet enough, but not too heavy. Definitely a summer desert. I didn't let it set quite long enough for our first pieces, but it was still yummy! I also thought 1/12 would be too small, but it was just the right amount. We'll be enjoying this for a few days...
I also made
Potatoes Anna this week and it turned out great this time! I substituted Canola oil for the margarine and the potatoes did not stick at all. We had it with baked beans and corn on the cob.
