Tuesday, March 6, 2012

Twice Baked Cauliflower

1 head cooked cauliflower
3 tablespoons butter
Salt and pepper, to taste
cheddar cheese, shredded
4 strips bacon, cooked & crumbled
Chopped green onion
sour cream

Butter, salt & pepper the cauliflower. Place in an individual-serving baking
dish, then top with the cheese. Microwave until the cheese is melted. Top
with bacon and green onions. Top with sour cream. Try not to drool as you

Banana Bread

. 2 cups whole wheat flour
. 1 teaspoon baking soda
. 1/4 teaspoon salt
. 1/2 cup sugar free applesauce
. 3/4 cup honey
. 2 eggs, beaten
. 3 mashed overripe bananas

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5
inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate
bowl, mix together applesauce and honey. Stir in eggs and mashed bananas
until well blended. Stir banana mixture into flour mixture; stir just to
moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick
inserted into center of the loaf comes out clean. Let bread cool in pan for
10 minutes, then turn out onto a wire rack.

Saturday, March 3, 2012

Bang Bang Shrimp

This is a 'copycat' recipe of Bonefish Grill's Bang Bang Shrimp, which is amazing!
I omitted the lettuce with this recipe. I felt that the lettuce and cabbage together were a little overkill. Also, I would 1/2 the sauce recipe. There was WAY too much sauce.
  • 1 lb large shrimp, shelled and deveined (weight after peeled)
  • 2 tsp cornstarch
  • 1 tsp canola oil
  • 3 cups shredded iceberg lettuce
  • 1 cup shredded purple cabbage
  • 4 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
Servings: 4 • Serving Size: 1/4th or recipe Old Points: 5 pt • Points+: 5 pt
Calories: 215.7 • Fat: 7.6 g • Protein: 23.8 g • Carb: 11.9 g • Fiber: 1.0 g • Sugar: 6.3 g

Sodium 443.9 mg
Adapted from Skinny

Cream of Zucchini Soup

Adapted from SkinnyTaste-- my new favorite website for recipes!!

Cream of Zucchini Soup
Gina's Weight Watcher Recipes
• 1/2 small onion, quartered
• 2 cloves garlic
• 3 small zucchini skin on cut in large chunks
• 32 oz fat free chicken stock
• 2 tbsp reduced fat sour cream
• salt
• pepper

Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat.

Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat. Purée: Add the sour cream. Using an immersion blender, purée till smooth.

Stir in remaining ingredients, and adjust seasonings to taste. Serve hot.

Optional: Top with 2 tsp parmesan cheese - 1 point extra
Servings: 4 Size: 1 cup Old Points: 1 pt Points+: 2 pt
Calories: 65.3 • Fat: 1.0g Protein: 3.5 g Carb: 11 g Fiber: 2.8 g

Olive Penguins

My kids love these. I saw them on Taste of Home- but the recipe called for minced onion, horseradish, salt... all kinds of things. I did it with plain ol' cream cheese . Seriously mine were 3 ingredients compared to the 11 ingredients on the recipe. Anyways, that was my inspiration :) To see the full recipe you can click here.
  • Cut a slit from the top to bottom of 1/2 of your olives. Carefully (to not tear your olive) pipe your cream cheese into the middle of the olive. Cut a small triangle out of each carrot slice; press triangles into the other half of the olives for a beak. On each notched carrot slice, position an olive so the white chest is lined up with the notch. Place the beaked olive, hole side down, over the 'body' olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of head into body and carrot base. You can wrap a green onion or pimento around the neck for a scarf if you want.