Tasty and 0 weight watcher points! Even better! Serves 4.
1 lb. raw shrimp
1 lb. asparagus, cut into 2″ strips
Crushed red pepper
1 t. minced garlic
1 t. minced ginger
1 T. soy sauce
2 T. lemon juice
Heat a large frying pan. Add some olive oil. Cook the shrimp with some salt and the red pepper flakes. Cook until the shrimp is pink. Remove them from the pan and set aside.
In the same pan, heat 2 T. olive oil. Add the asparagus, the ginger, and the garlic. Season with some salt. Cook until the asparagus is tender crisp.
Return the shrimp to the pan. Add the soy sauce. Stir until everything is heated through. Just before the dish is ready, add the lemon juice.
These tacos were tasty and had a different taste with the roasted tomatoes. These are 5 weight watcher points.
2 boneless, skinless chicken breasts
6 garlic cloves (4 minced, 2 smashed)
2 whole garlic cloves
1/2 c. chicken broth
2 t. cumin
2 onions, halved and sliced
2 avocadoes, sliced
Place chicken in a saucepan and add enough water to cover them. Add the smashed garlic, garlic cloves, salt and pepper. Simmer until the chicken is cooked through. Remove from the water and cool. When cooled, shred the chicken breasts with 2 forks. Set aside.
In the meantime, roast the tomatoes in the broil until the skin is charred.
Place them in a blender, along with the chicken broth and cumin. Blend until smooth. Set aside.
Heat some oil in a pan. Saute the onions and minced garlic until fragrant and the onions are softened. Add the tomato mixture and the shredded chicken. Simmer, uncovered, until most of the liquid has cooked off. Season with salt and pepper to taste.
Serve on warm tortillas topped with cheese, salsa, and avocadoes.
This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!
8 chicken thighs, with skin and bone in
3 T. butter
4 garlic cloves, minced
1 T. chopped oregano
1 t. chopped rosemary
1 t. chopped thyme
1 lb. asparagus, trimmed
1/2 t. paprika
1/4 c. chicken broth
Pat chicken dry very well. Season with salt, pepper, and paprika.
Melt 2 T. butter in a pan. Add the garlic and herbs and quickly stir until fragrant, being careful not to burn.
Lay the chicken, skin side down, in the skillet and cook until deeply browned on both sides. Inside temp should be 165. Reduce heat in case if too hot.
Remove the chicken to a dish and keep warm. Melt 1 T. butter in the same pan. Add the asparagus and season with salt and pepper. Saute them until they are tender. Deglaze with the chicken broth and cook for a bit longer until soft.
Remove them from pan. Return the chicken to the pan and coat with the pan juices.
Serve side by side.
Really good but be really careful not to overcook the pork chops!
10 Weight Watchers Smart Points
Ingredients: (Serves 4)
4 boneless center cut loin pork chops (about 3/4 inch thick)
1 c. thinly sliced shallots (about 2 shallots)
2 T. butter
1/2 c. vermouth
1/4 c. chicken broth
2 T. capers, rinsed
Season the pork chops with salt and pepper. Heat oil in a large skillet. Add the pork chops and cook until browned on both sides. Cook until the chops register 145. Remove from pan and keep warm.
Add the shallots and 1 T. butter to the skillet. Cook until the shallots and soft and golden.
Add the vermouth and bring to a boil. Cook until reduced by half. Add the chicken broth and capers. Bring to a boil and cook for about 3 minutes. Add the parsley and remaining 1 T. butter and stir until the butter has melted. Serve over the pork chops.
10 Smart Points
This was really tasty.
1 Weight Watchers Freestyle Points (4 servings)
If you add 1/4 c Basmati Rice, add 5 Freestyle Points
1 T. olive oil
1 lb. uncooked shrimp
4 t. minced garlic
1/2 t. red pepper flakes
1 c. marinara sauce
1/2 c. fresh basil, chopped
Heat 1 t. oil in a pan. Add the shrimp, 1 t. garlic and some salt. Saute until the shrimp are just cooked through. Remove to a plate.
Heat 1 t. oil in the same skillet. Add the remaining garlic and red pepper flakes until fragrant. Add the tomato sauce and simmer for about 10 minutes.
Return the shrimp back to the pan and warm through. Add the basil. Top with 1 t. olive oil before serving.
This was pretty good – and a different take on Cacciatore using pork instead.
5 Weight Watcher Freestyle Points (4 servings)
12 oz. pork tenderloin, cut into chunks
3 small Yukon gold potatoes, peeled and cut into chunks
1 medium onion, thinly sliced
1 bell pepper, cut into chunks
8 oz. cremini mushrooms, sliced or quartered
1 c. marinara sauce
Rosemary to taste
Coat a pan with cooking spray. Sprinkle the pork with salt and pepper. Cook the pork until browned. Remove to a plate.
Add more cooking spray. Add the potatoes, onions, and 1/2 cup water. Cook, scraping up the bottom of the pan. Cover and cook for 5 minutes. Add the peppers, mushrooms, and rosemary. Season with salt and pepper. Saute until the vegetables are browned. Add more water if they start of stick. Cook for about 7 minutes.
Stir in the marinara sauce, pork, and 1/4 water. Bring to a simmer. Cover, reduce the heat, and cook until the vegetables are tender and the pork is cooked through (about 7 minutes).
This is absolutely delicious.
1 Weight Watchers Freestyle Points (6 servings)
2 c. fresh blueberries
2 T. sugar
2 T. water
1/2 t. lemon zezt
1/2 t. fresh lemon juice
Pinch of salt
3 c. fat free Greek Yogurt
Place blueberries, sugar and water in a saucepan. Bring to a simmer. Reduce heat and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce (about 5-7 min).
Remove sauce from heat and stir in lemon zest, lemon juice and salt. Place in a refrigerator until need.
To serve, warm it up. Serving size is 1/4 c. sauce and 1/2 c yogurt.