| Easy Shrimp Stirfry-serves 2 nicely (unless you are like me and have no portion control and have to eat the whole thing!) shrimp (one ounce=one point, only points in this recipe are from shrimp) Large package of snow pea pods or snap pea pods 2 cloves of garlic PAM Chop up garlic fairly small. Wash and devien shrimp. Wash peapods. Spray nonstick pan with PAM. Put garlic in pan. Heat up until garlic starts to become transparent. Toss in peapods until they just start to brighten in color, stir often. Toss in shrimp. Watch carefully until shrimp are cooked. Use just a pinch of salt (I like sea salt) Toss all together. Eat. You can also put this over rice, but of couse, that add points. |
| Chicken in a pan, Veggies in the roaster 3 ounces of chicken breast for us (however many ounces you want for everyone else) 2 red peppers (washed and quartered) 6 baby new potatoes (washed and quartered) 1 red onion (skin still on, cut in 8th) 1 parsnip (chop in half then cut up in to length wise quarters) any other veggies you like to be roasted tarragon (dried works fine) can also substitute fresh rosemary instead of tarragon Kosher or sea salt ground pepper 6 cloves of garlic PAM (Olive Oil flavored PAM works great in this one) Spray a good sized roasting pan with PAM. Put all of the veggies in. Give a hearty spray of PAM. Sprinkle with Tarragon, salt and pepper. Roast in a preheated oven (350 degrees) for about 35 minutes or until veggies are soft and cooked. Spray chicken breasts with PAM then rub with tarragon and salt and place on top of veggies. Put it back in the oven and check often. Flip over (probably won't take more than 5-6 minutes per side) This one really only has as many points as the amount of chicken you put in it. |
| Seafood Pasta in a Red Sauce (nice and easy!) 1 lb mussels 1 lb clams 8 ounces of shrimp (you can also use oysters or fish of your choosing too) 3-6 cloves of garlic smashed on the counter (don't bother to chop them) white wine basil (fresh is definitely best for this one use one bunch) One large jar of low point pasta sauce (I like Rising Moon Organic found at Real foods. Has 1 point per half cup) 1 lb of spaghetti/cappellini/fettuchini whichever you like Cook the pasta in a large cooking pot until al dente. Cook and put in strainer-DO NOT RINSE! If you have 2 large pots you can cook the shellfish as the pasta cooks. Otherwise after the pasta is cooked, do the shell fish. Wash all the mussels and clams and soak in cool water for a few mintues. One by one go through them and throw out all of the ones that ARE open. It's very important! Toss them in to a large steaming pot (I use a spaghetti pot, but I have 2 and you will need the other to cook the pasta) Pour in about 1/3 bottle of white wine (don't forget, the alcohol will steam off removing points, but leaving flavor) Just enough wine so that the seafood will steam, not soak in it-it depends on your pot. Tear up the basil and put in the pot. Sprinkle some salt and toss it all together. Put on the lid and turn on the flame. While the shell fish is cooking, put pasta sauce in a pan and heat it up. Steam the shellfish until they opens up. Remove the shellfish and any that have NOT opened up-throw away. Pour some of the remaining liquid in to a pan and put the shrimp (shelled or not, but definitely washed) into the liquid to saute. Toss the pasta with the sauce and put in individual bowls (you choose portions based on what you want to spend in points. I use 2-4 oz of pasta) On top of the pasta put about 5 shrimp (one point) a handful of mussels and calms (about 1-2 points) You really don't even need to use the pasta for this dish, you can just eat lots of shellfish in pasta sauce! Yum Yum! |