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.

 

 

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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.

roastedredpeppersauce

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.

lentilchili

 

 

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

Mexican Pasta with Meatballs and Tomatillo Sauce

Hubby said I could make this again.  It has a nice tangy, smoky taste.

mexicanpasta

Mexican Pasta with Tomatillo Sauce and Meatballs

2 c. Smart Taste penne

Meatballs

½ c. diced onion
1 lb 99% fat free ground turkey or chicken
1 egg
½ c. panko
2 TB fresh cilantro, finely chopped
2 TB finely chipped fresh thyme
Few dashes hot sauce
Fresh ground black pepper

 Sauce

1/3 c. onion
Smoked garlic powder
2 jalapenos, seeded and thinly sliced
1 c. Mexican beer (or broth)
10 tomatillos, diced
2 TB fresh chopped cilantro
Smoked salt, to taste
1 chipotle pepper, finely diced
1 tsp chili powder
Couple dashes smoked paprika

 Preheat oven to 400*. Bring pot of water to a boil for the pasta. Salt the water and cook pasta al dente.

Meanwhile, combine meatball ingredients and shape into 24-25 meatballs. Bake on jellyroll pan for 15 minutes.

Spray large skillet with cooking spray and add onion, garlic powder and jalapenos. Cook 5 minutes and add beer and cook 1 minute.  Add tomatillos, cilantro, salt, chipotle pepper, chili powder and paprika. Fold in pasta and meatballs.

Yield: 4 servings.

TASTY!  I love subbing butternut squash for higher carb veggies like potatoes.

Butternut squash chili cheese fries
 1  medium butternut squash (about 2 pounds — large enough to yield 20 ounces uncooked flesh)
1 cup low-fat veggie or turkey chili
1/2 cup shredded reduced fat cheddar cheese
1/8 tsp. kosher (or regular) salt
1/8 tsp. cayenne pepper
Optional Toppings: fat-free sour cream, chopped scallions

Preheat oven to 425 degrees. Poke a couple holes in the squash with a knife and put in the microwave for 3 minutes or so.  After it’s cool, use a sharp knife to remove the ends of the squash. Cut squash in half widthwise (making it easier to manage) and then peel squash halves using a vegetable peeler or a knife. Cut squash in half lengthwise, and then scoop out all the seeds. Next, cut squash into french fry shapes (for best results, try to keep them even in size). Using a paper towel, pat squash pieces firmly to absorb any excess moisture. Place squash in a bowl, add a light mist of nonstick spray, and sprinkle with salt and cayenne pepper. Toss squash to evenly distribute salt and pepper, and then transfer to a large baking pan sprayed with nonstick spray. Use 2 pans if needed. Squash pieces should lie flat in the pan. Place pan(s) in the oven and bake for 40 minutes or so (longer for thick-cut fries, shorter for skinnier fries), flipping halfway through baking. Fries are done when they are starting to brown on the edges and get crispy. Leaving the oven on, transfer fries to a large oven-safe plate. Prepare the chili as directed on the package, and then pour it over the fries. Sprinkle with cheese, and place the plate in the oven for 5 minutes, or until the cheese has melted. Carefully remove from the oven and, if you like, top with sour cream and scallions. Makes 2 enormous and amazingly delicious servings.

Spicy Chicken

We really liked this. You could serve over rice but we ate it over cauliflower for a low WW point meal.

Spicy Chicken

2 lbs boneless, skinless chicken thighs

¾ tsp kosher salt

3 med tomatoes, diced

¼ c. chipotle in adobo

¾ tsp cumin

¾ tsp garlic powder

¾ tsp black pepper

1 onion

 

Boil the chicken with salt until cooked through, about 25 minutes. Let cool and shred. Put tomatoes, chipotle and onion in food processor. (Could use a can of diced tomatoes.)  Spray large skillet with cooking spray and add tomato mixture. Cook until onion is golden, about 7 minutes. Add cumin, garlic powder and pepper. Add chicken and combine well. I served over cooked cauliflower.