Grilled Teriyaki Shrimp

A couple of years ago I got this cookbook:

I love it because all of the calorie counts are already done and I don't have to add it all up. Of course if you count points, these are the old points since the book is a few years old.

Tonight we tried Grilled Teriyaki Shrimp... under the broiler since it is February and we have 3" of snow on the ground. It was really good and even John liked it! After the meal he told me that probably 5 years ago he had never had any of the foods in it! Ha!

Grilled Teriyaki Shrimp
Weight Watchers New Complete Cookbook

Makes 4 servings.

1 1/4 lbs large shrimp, peeled & deveined
1/4 cup + 2 tbsp teriyaki sauce marinade (recipe below)
1/2 medium fresh pineapple, peeld, cored, and cut into 1" cubes
2 red bell peppers, seeded & finely chopped
4 cups cooked white rice
4 scallions, sliced on the diagonal

1- Place the shrimp in a large zip-close plastic bag & pour in 1/4 cup of the marinade. Seal the bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least 2 hours.

2- Spray the grill rack w/nonstick spray. If using wooden skewers, soak 8 (12-inch) skewers in cold water. Preheat the grill.

3- Drain & discard the marinade. Alternately thred the shrimp, pineapple, and bell peppers on 8 wooden or metal skewers. Grill the kebabs 5" from the heat, turning frequently, until cooked through, 12-15 minutes. Serve over the rice, sprinkled with the remaining 2 tbsp teriyaki marinade and the scallions.

Per serving (2 skewers & 1 cup rice):
409 Calories
2 g fat
219 mg Chol
969 mg sodium
67 g carbs

4 g fiber

30 g protein

88 mg calcium

8 Points

Teriyaki Marinade/Sauce:
1/4 cup reduced sodium soy sauce
1 tbsp honey
3 tbsp orange juice
1 tbsp packed dark brown sugar
1 tbsp asian (dark) sesame oil
1 garlic clove, minced
1 tbsp minced peeled fresh ginger

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Shrimp Fajitas

This is another of my "healthy" recipes- shrimp fajitas.

I marinated the shrimp (lime juice, cilantro, 3 cloves of garlic, a splash (less than a tsp) of olive oil, and a shake of red cayenne pepper) and then grilled them, along with an onion.

I plopped the shrimp, onions and a little bit of low fat sour cream in a flour tortilla and rolled it up. I only had one tortilla and then ate the rest of my shrimp and onions with a fork. It was really yummy and filling.

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Fondue Date Night

On Friday night, John and I had a stay at home date night. I made fondue and a few dipping sauces.


I never would have thought to do this until I saw Leslie's post. This comes directly from her:

The recipe
2 cans beef broth (I use Campbells)
1/2 bottle of dry white wine, OR 1 cup of water
2 cups of water
2 bay leaves
3-4 cloves garlic, minced
1 pkg. of dry French Onion soup (dry plain onion soup is fine too)
2 tsp. pepper
2 tsp dried parsley flakes

*If you're making it for more than 2-3 people, I'd suggest doubling the recipe. The broth tends to get really thick toward the end, in which case you could add a little more wine or water.

Throw all of it in a pot and let it simmer (on low) on the stove top for about an hour. Your house will smell incredible. If your neighbors are in close proximity like ours are, chances are they'll be able to smell it too and be incredibly jealous.

In the meantime cut your meats and veggies into inch x inch bite sized pieces. After the broth has simmered on the stove, transfer it into your fondue pot. For dippers, we like to cut up a chicken breast, any cut of steak meat, pork loin, raw jumbo shrimp, and red potatoes. For the dipping sauces, we just use whatever we have in the fridge that doesn't have fuzzy green stuff growing on it: BBQ sauce, teriyaki sauce, Ranch dressing, Wasabi sauce, and cocktail sauce.

For dippers, John & I had mushroom tortellinis, shrimp (cooked already since peeling & de-veining shrimp makes me feel like I'm going to puke), potatoes, broccoli and John had steak.




I do not have a fondue pot, so we put the broth in a double crockpot that I have that was made for dips. It didn't stay as warm as a fondue pot, so it took way longer for everything to cook. The worst was the potatoes- I ended up boiling them in the microwave for a bit to soften them.


For dipping sauces we had:
Soy Sauce
Garlic Butter (combine a few cloves of garlic with maybe a half cup for butter/spread)
Horseradish Sauce (mayo, a tbsp of horseradish, a shake of Worcestershire)
and my favorite, Green Goddess/Cream Cheese with Chives (and a few shakes of garlic powder)

This was a wicked fun night in/date night, especially in combination with Monsters, Inc.!

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Penne with Shrimp and Zucchini in Tomato Vodka Sauce

Penne with Shrimp and Zucchini in Tomato Vodka Sauce
adapted from Colleen's Kitchen

2 servings

1 tbsp butter/margarine
1 tsp olive oil
8 oz large shrimp, peeled & deveined (I used the already cooked frozen kind)
1/2 onion, chopped
2 cloves garlic, finely chopped
1 medium zucchini, quartered vertically and cut into slices (about 1/4-1/2" thick)
14/15 oz can of diced tomatoes
1/2 cup milk (I used skim)
2 tbsp vodka
1/8 tsp cayenne pepper
salt & pepper to taste
1/2 lb penne pasta
parmesan cheese
parsley

1- Start water to boil for the pasta.
2- While the water is coming to a boil, melt butter with the olive oil. Add the shrimp, onion, garlic, and zucchini and saute until the onions are transparent.
3- Add the tomatoes and cook until almost no liquid remains in the skillet- stir frequently so that nothing sticks to the bottom of the pan.
4- If your mixture is boiling, remove the pan from the heat and add the milk and vodka. Stir to combine and then replace onto the heat & bring back to a boil. Let the mixture thicken into a sauce consistency. Season with salt and pepper.
5- Combine the sauce with the penne. Top with parmesan cheese and parsley.

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Carrots, Peas and Cheesy Pasta with Shrimp

I've had this recipe from Rachael Ray in my "archive" for awhile, and am just now getting around to making it. It definitely needed some modification to make it lower in fat and calories. I made some changes, but this meal is still pretty high in calories- save it for a work out day!


Carrots, Peas and Cheesy Pasta with Shrimp
adapted from Rachael Ray

Makes 2 servings

Ingredients

1	tsp Salt
1/4	lb small pasta shells
4	oz light cream cheese
1	small onion, peeled and sliced
1/2	lb cooked frozen shrimp, thawed
1/2	tablespoon extra-virgin olive oil
1	tablespoons Smart Balance Light
1	garlic cloves, smashed
1	tablespoons all-purpose flour
1/2	cup chicken broth
3/4	cups fat free milk
5	oz frozen peas and carrots, thawed
1/2	cup freshly grated Parmigiano-Reggiano cheese
1/2	tsp ground pepper

Directions

1. Put a large pot of water on to boil and cover it with a lid so the water comes to a boil fast. When the water boils, add salt and the pasta shells and cook until the shells are almost done, 7 to 8 minutes; they should still have a little bite to them. Drain the pasta.
   
   
2. Remove the foil wrapping from the cream cheese, place the cheese in a microwavable bowl and soften in the microwave, on high, for 30 seconds.
   
   
3. Heat a medium saucepan over medium heat. Add the EVOO, 1 turn of the pan, and the butter. When the butter melts into the EVOO, scrape the onion and its juice into the butter and add the garlic and shrimp, then cook for 3 minutes. Using a fork, remove the big hunks of garlic. (The flavor of the garlic goes all through the butter and oil as soon as it heats up.) Continue sauteing until the shrimp are heated through.
   
   
4. Sprinkle the flour into the pan and cook over medium heat for 1 minute, stirring continuously. Whisk in the broth and then the milk. Let the liquid come up to a bubble, then mix in the cream cheese until it melts and blends into the milk and broth completely.
   
   
5. Stir in the veggies and simmer over low heat for 5 minutes. Stir the grated Parmigiano- Reggiano cheese into the sauce and remove the pan from the heat. Season to taste with salt and pepper.
   
   
6. Return the hot pasta to the pot it was cooked in and add the sauce with the veggies. Stir together and add more cheese, salt and pepper, if desired. Place the pasta in bowls and top with the chives.

Nutrition Facts

Serving Size 528.9g

Amount Per Serving

Calories 644 Calories from Fat 210

% Daily Value*

Total Fat 23.3g 36%

Saturated Fat 11.3g 57%

Cholesterol 328mg 109%

Sodium 2623mg 109%

Total Carbohydrates 66.1g 22%

Dietary Fiber 5.1g 20%

Sugars 14.2g

Protein 44.2g

Vitamin A 160% • Vitamin C 15% Calcium 63% • Iron 8%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

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