I forgot to post a recipe for last week! Oops!
I’ll post two for this week, and a bit early, too, because I have an online class I’m trying to take in the evenings when the girls are in bed. I need to finish by the 13th or my $99 goes to waste!
I give you:
Cajun Shrimp and Pasta
- Prep: 4 minutes
- Cook: 11 minutes
- 4 ounces uncooked vermicelli
- 2 tablespoons light butter
- 3/4 cup finely chopped Vidalia or other sweet onion
- 1 pound peeled and deveined large shrimp
- 1 3/4 teaspoons Cajun seasoning
- 1/4 cup water
- Cook pasta according to package directions, mitting salt and fat; drain.
- While pasta cooks, heat butter in a large, non-stick skillet over medium-high heat, stirring until butter melts. Add onion and cook, stirring constantly, 3 minutes. Add shrimp and Cajun seasoning; cook 3 minutes or until shrimp are done, stirring constantly. Remove from heat.
- Divide pasta evenly among 4 shallow bowls; spoon shrimp mixture over pasta. Add water to pan drippings and cook over high heat 30 seconds; pour evenly over each serving.
Yield: 4 servings (serving size: 3/4 cup shrimp mixture and 1/2 cup vermicelli).
- Points: 5
- Diabetic Exchanges: 1 1/2 starch, 3 V-L Meat
- Calories: 232 (17% from fat)
- Fat: 4.5 g (sat. 2.3 g)
- Protein: 22 g
- Carbohydrates: 25.4 g
- Fiber: 2 g
- Cholesterol: 171 mg
- Iron: 3.7 mg
- Sodium: 429 mg
- Calcium: 44 mg
(That was from an older WW 15 minute cookbook.)
We’ll be having grilled cheese and tomato soup on Good Friday, and I wanted to post this delicious recipe for Tomato-Basil Bisque, also from the 15 mintue cookbook.
- Prep: 5 minutes
- Cook: 6 minutes
- 2 (10 3/4 ounce) cans condensed reduced-fat, reduced-sodium tomato soup, undiluted
- 1 (14.5 ounce) can diced tomatoes with basic, garlic, and oregano
- 2 cups low-fat buttermilk
- 2 tablespoons chopped fresh basil
- 1/4 teaspoon freshly ground black pepper
- shredded fresh basic (optional)
- Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Garnish with fresh basil, if desired; serve immediately, or chill.
Yield: 6 1-cup servings.
- Points: 3
- Diabetic Exchange: 1 starch, 2 veg
- Calories: 135 (13% from fat)
- Fat: 2 g (sat. 0.9 g)
- Protiens: 5.5 g
- Carbohydrates: 25 g
- Fiber: 1.4 g
- Cholesterol: 3 mg
- Iron: 1.4 mg
- Sodium: 814 mg
- Calcium: 140 mg
It was a really nice change from the straight-out-of-the-can soups, and this was amazingly easy to make. I’ll admit that the girls weren’t that crazy about it, though.
As far as last week’s recipe went, it was delicious but VERY tangy. (I made Flounder with Lemon, Parsley, and Bread Crumbs. Quick and easy!! I’ll post the recipe and back-date it.) Very tart, which is unusual for my cooking. But it was good, anyway. We ate it with green beans on the side to make it a light meal. I’ll be eating the leftovers tomorrow, I think.
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