Raspberry Chipotle Shrimp

I actually made this with shrimp AND swai fish.  It was delicious! That sauce is great!  Spicy with a little sweet. I really think this sauce would be great on pork too.

At my house, this is 2-3 servings.

Raspberry Chipotle Shrimp

1 lb shrimp, peeled and deveined

1 tsp BBQ seasoning

½ c. barbecue sauce

¼ c. sugar free raspberry preserves

1 chipotle pepper with adobo sauce, finely diced


Combine the seasoning, barbecue sauce, preserves and chipotle pepper. Prepare grill or skillet. In skillet, place shrimp and top with most of sauce, reserving a little to serve with cooked shrimp. Cook until shrimp are done (could also use fish). If grilling, put shrimp on skewers (water soaked if they are wooden skewers), brush with sauce and grill until done. Serve with remaining sauce.



Jalapeno Cream Cheese Chicken Enchiladas

I made these with some left over chicken breasts. Delicious way to use them up!

Jalapeno Cream Cheese Chicken Enchiladas

3 boneless, skinless chicken breasts (could be already cooked)

½ c. diced onion

1 jalapeno, seeded and minced

8 oz pkg light cream cheese

1 tsp garlic powder

½ tsp cayenne

1 tsp smoked paprika

1 tsp chili powder

½ tsp cumin

28 oz can green enchilada sauce

8 tortillas

1 c. reduced fat shredded Mexi- cheese


Preheat oven to 350*. Season chicken breasts (if still raw—use a ½ tsp each of chili powder, onion powder, cumin, smoked paprika, salt and pepper) and cook in a large skillet or bake in the oven until juices run clear and chicken is no longer pink inside. Dice and set aside. Spray large skillet with cooking spray and cook onion and jalapenos (I often use jarred tamed jalapenos instead of fresh.) until onion is translucent. Stir in the cream cheese, garlic powder, cayenne, paprika, chili powder and cumin. Mix in cooked chicken and remove from heat.

Pour half the enchilada sauce in bottom of a 13×9 pan. Lay tortillas on work surface and place chicken mixture in a line down the center of each tortilla; sprinkle with a tablespoon of cheese. Roll tortilla and place seam side down in pan. Repeat until all chicken mixture is used. Pour remaining enchilada sauce over enchiladas and sprinkle with remaining cheese.  Bake until filling is hot and bubbling and cheese has melted, 30-35 minutes.

Yield: 8 enchiladas

Fish with Roasted Red Pepper Sauce

Hubby said I can make this again.  As he ate the third serving.

Fish in Roasted Pepper Sauce

1 lb swai, tilapia or cod

Salt and pepper, to taste

½ c. diced onion

12 oz jar roasted red peppers

1 tsp roasted garlic powder

¾ c. fat free half and half

¼ c. grated Parmesan cheese

Spray large skillet with cooking spray and cook fish over medium heat. Sprinkle with salt and pepper. While that cooks, dice onion and place half jar of red peppers in a small food processor; dice the rest. After fish is cooked, remove from skillet and respray skillet with cooking spray. Or you can use olive oil if you like. Add onion, chopped and processed red pepper and sprinkle with garlic powder. Cook until onion is done (about 5 minutes) then add half and half and Parmesan cheese. Stir well to combine and add fish back to the pan.
Yield: 3 servings.


Slow Cooker Taco Lentil Soup

Hubby went back for thirds!  I think lentils are a great way to bulk up a dish without adding WW points.  Good fiber.




Taco Lentil Soup

garlic powder
1 red bell pepper, diced
1/2 c. diced onion
1 jalapeno, seeded and diced
1 lb ground beef, 90% fat free
1 tsp garlic powder
1 c. lentils, rinsed

1 (14 oz) can diced tomatoes

10 oz can tomatoes with green chilies

14 oz can veggie broth

15 oz can black beans, rinsed and drained

2 TB chili powder

1 TB cumin

1 tsp dried oregano

1 tsp smoked paprika

1/2 tsp onion powder
1/2 tsp cayenne
salt, to taste
fresh ground black pepper, to taste
1 c. roasted corn

Spray a medium skillet with cooking spray. Over med-high heat cook peppers and onion. Add ground beef and garlic powder. Transfer to 5 quart slow cooker. Add remaining ingredients and water to desired thickness. Cook on low 7-8 hours.

Yield: 5 servings