Shrimp and Snow Pea Stir Fry

I love a summertime meal that comes together quickly, does not require an oven and tastes divine.  This dish fits that bill on all fronts!  Just saute some veggies and shrimp and add a delicious sauce and dinner is done.  The original recipe for this meal called for ponzu sauce and I couldn't find any when I went to the store so, when I got home, I started looking on the internet to see what I could substitute.  Turns out ponzu is just a citrus infused soy sauce with a bit of spice so I used reduced sodium soy sauce, lemon juice and a bit of crushed red pepper and this turned out divine!  Serve over the rice of your choice and eat up.  Enjoy!

Shrimp and Snow Pea Stir Fry (adapted from Every Day with Rachael Ray, June 2014)

1 T. extra virgin olive oil
2 cloves garlic, minced
1 lb. snow peas, ends trimmed
1 (5 oz.) can sliced water chestnuts, drained 
1/2 t. salt
1/4 t. pepper
12 oz. medium shrimp, peeled and deveined3
2 T. reduced sodium soy sauce
2 T. freshly squeezed lemon juice
1/2 t. crushed red pepper
1 1/2 c. white rice, cooked according to package directions

In a large skillet or wok, heat the oil over medium high heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the snow peas and water chestnuts, season with salt and pepper and stir fry until the peas are crisp tender, about 2 minutes.  Transfer to a bowl and set aside.

In the same skillet add the shrimp in a single layer.  Cook, without stirring, until the shrimp are pink on the bottom, about 2 minutes.  Turn the shrimp, add the soy sauce, lemon juice and crushed red pepper and cook until the shrimp are cooked through, about 2 minutes.  Add the veggies back to the pan and heat for an additional 2 minutes.  Serve over rice.

4 servings (382 calories each serving) according to my calculator on loseit.com

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce

Now, I know "the rules" tell us that when you cook with seafood you should NOT include cheese.  I've never been much for rules.  And in this case, neither should you!  Friends, I made these for our family last week and my eight year old son ate FOUR of these suckers.  My husband and I each ate THREE.  There were only TWO left.  I made TWELVE total!  Have I mentioned my mad math skills?  I thought we would have enough for another meal.  Not so much.  My son loved them so much that, when he saw me editing this picture before I took him to school today, he said "mmmmmm, mom those were so good.  Can you make them again but this time maybe you should make a double batch."  Maybe I should.  And so should you.  Enjoy!

Roasted Shrimp Enchiladas with Jalapeno Cream Sauce (adapted from damndelicious.net)

For the enchiladas:


1 lb. medium shrimp, peeled and deveined
2 T. extra virgin olive oil, divided
Salt and pepper
2 cloves garlic, minced
1 small onion, diced
2 c. shredded cabbage (I used coleslaw mix)
1 carrot, peeled and grated
3 c. baby spinach
2 chipotle peppers in adobo, minced
1/4 t. oregano
12 (6") corn tortillas, warmed 
1 c. monterey jack cheese

For the jalapeno cream sauce:

2 T. unsalted butter
2 T. all purpose flour
1 1/2 c. low sodium chicken broth
3/4 c. light sour cream
2 jalapenos, seeded and minced
1/2 t. garlic powder
Salt and pepper to taste
1/4 c. fresh cilantro, chopped (plus more for garnish, if desired)

For the enchiladas:

Preheat the oven to 400.  Line a baking sheet with foil and spray with cooking spray.  Place the shrimp on the baking sheet and toss with 1 T. of the olive oil, salt and pepper.  Bake for 6-8 minutes or until the shrimp are pink and cooked through.  Remove from the oven and let cool before dicing into bite sized pieces.  You could do this step the day before, if desired.  Just roast, allow to cool, cut into bite sized pieces and store in an airtight container in the fridge until the next day.

Reduce the oven temperature to 375.  Spray a 9X13 baking dish with cooking spray and set aside.  Heat the remaining 1 T. olive oil in a large skillet and add the garlic and onion and cook, stirring occasionally, until the onions are translucent, about 5 minutes.  Add cabbage, carrot, spinach, chipotle and oregano.  Cook, stirring occasionally, until the spinach begins to wilt, about 1-2 minutes.  Add the shrimp and stir to combine.  Remove from the heat and set aside.  

For the jalapeno cream sauce:

Melt the butter in a large saucepan.  Whisk in the flour, about 1 minute.  Gradually whisk in the chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes.  Stir in the sour cream.  Add jalapenos and garlic powder and simmer until the sauce has thickened, about 2 minutes.  Season with salt and pepper to taste.  Remove from the heat and stir in the cilantro.  I made the sauce a day ahead to save myself a step.  Just reheat on the stove while you make the enchilada filling!

To assemble:

Lay a tortilla on a flat surface and spoon 1/3 c. of the shrimp mixture in the center.  Roll the tortilla and place seam side down into the prepared baking dish.  Repeat with remaining tortillas and filling.  Pour the jalapeno cream sauce over the top, sprinkle with cheese and bake 20 minutes or until lightly browned and bubbly.  Garnish with cilantro, if desired.  

12 servings (183 calories each serving) according to my calculator on loseit.com

Tuna Noodle Casserole

Did you grow up eating tuna noodle casserole like I did?  Did your mom make it with cream of something soup like mine did?  If you have a bad taste (pardon the pun) in your mouth over that age old tuna casserole recipe (with PEAS, might I add - YUCK!) this will change your mind.  Make your own creamy sauce (it's easy, I promise) use the "good" canned tuna and fresh mushrooms (and add the peas if you want, they just aren't for me) and you will be happy, happy!  I show them served here with my jazzed up green beans but feel free to serve it with any green veggie you like!  For added ease, add broccoli (or, okay, PEAS) right to the casserole and dinner is done!

Tuna Noodle Casserole (adapted from skinnytaste.com)

6 oz. no yolk egg noodles
1 T. extra virgin olive oil
1 medium onion, finely diced
3 T. all purpose flour
2 t. salt, divided
1 3/4 c. low sodium chicken broth
1 c. skim milk
1 oz. sherry (optional)
8 oz. sliced baby portabella mushrooms
1 t. black pepper
2 (5 oz.) cans albacore tuna, drained
4 oz. shredded reduced fat sharp cheddar cheese
2 T. Parmesan cheese, shredded
2 T. panko breadcrumbs

Preheat the oven to 375 and spray a 9X12 casserole with cooking spray.

Cook the noodles according to package directions until al dente.  Set aside.

Heat a large skillet over medium high heat and add the olive oil.  Add the onions and cook until soft, about 5 minutes.  Add the flour and 1 t. salt and stir well, cooking an additional 2-3 minutes on medium low heat.

Slowly whisk in the chicken broth, increasing the heat to medium and whisking well for 30 seconds, then add the milk and bring it to a boil.  When boiling, add the sherry, mushrooms, remaining salt and pepper and simmer on medium until it thickens, about 6-7 minutes.  Add the tuna, stirring another minute.

Remove the pan from the heat and add the shredded cheddar cheese and stir until it melts.  Add the cooked noodles and mix well until they are coated evenly.  Pour into the prepared casserole and top with the parmesan cheese and breadcrumbs.  Bake for 20-25 minutes.

6 servings (276 calories each serving) according to my calculator on loseit.com

Shrimp Tostadas

It's Taco Tuesday!  This time I have an open faced "taco" for you - a tostada!  Can you believe I have never made tostadas before?  After trying this recipe I am a believer!  These are easy and fast to put together.  Serve with a side of Spanish rice and you have a great Mexican feast!

Shrimp Tostadas (adapted from skinnytaste.com)

For the shrimp:

1 lb. medium shrimp (51-60 count), peeled and deveined
2 cloves garlic, minced
1/4 c. salsa verde (I used Herdez brand)

1/2 t. salt

For the guacamole:

2 medium avocados
2 T. white onion, minced
1/4 c. cilantro, chopped
1 lime, juiced
1 t. salt
1/2 t. black pepper

For assembling the tostadas:

6 tostada shells (I used Ortega brand)
1 (16 oz.) can fat free refried beans, heated
Shredded romaine or bibb lettuce
Guacamole (recipe above)
Shrimp (recipe above)
3/4 c. (2 T. each tostada) salsa verde, for topping
6 T. (1 T. for each tostada) shredded cheese of your choice, for topping

For the shrimp:

Combine the shrimp with the garlic, salsa and salt in a medium bowl.  If you have time, let it sit in the fridge for a couple of hours.  If not, no problem!  Heat a medium skillet over medium high heat and add the shrimp.  Saute, stirring frequently, until the shrimp are pink and cooked through, about 5 minutes.

For the guacamole:

For the guacamole halve the avocados, remove the pits and scoop out the flesh into a small bowl.  Add the remaining ingredients and stir to combine.  Taste for salt and pepper.  Cover with plastic wrap (if making ahead) and store in the fridge until you are ready to eat.  Tip:  if you place the plastic wrap directly on top of the guacamole in the bowl it will stay green longer (that "add the pit to the bowl with the guacamole" is an old wives' tale!)

To assemble the tostadas:

Place a tostada on each plate, top with 1/6 of the refried beans, spreading evenly on top of the tostada.  Add 1/6 of the guacamole and a small handful of lettuce.  Top with the shrimp, salsa verde and cheese and serve!

6 servings (272 calories each serving) according to my calculator on loseit.com

Roasted Shrimp and Orzo Salad

This is one of my all time favorite salads and, though it takes some time to make as far as salads go, it is TOTALLY worth the effort!  It is a really handy thing to have in the fridge for a quick lunch or dinner, the portions are nicely sized so you feel full and it is just downright tasty.  

Roasted Shrimp and Orzo Salad (adapted from foodnetwork.com)

12 oz. orzo pasta
1 1/2 lb. (16 to 18 count) shrimp, peeled and deveined
1/2 c. + 1 t. extra virgin olive oil, divided
2 1/2 t. salt, divided
2 1/4 t. pepper, divided
1/2 c. freshly squeezed lemon juice (from about 3 lemons)
6 green onions, minced
1 c. fresh dill, minced
1 c. fresh parsley, minced
1 hothouse cucumber, peeled, seeds removed and diced
1/2 c. red onion, finely diced
10 oz. crumbled feta cheese

Cook orzo according to package directions.  While orzo is cooking preheat the oven to 400 degrees and prepare the shrimp.  Place the shrimp on a sheet pan and drizzle with 1 t. olive oil and sprinkle with 1/2 t. salt and 1/4 t. pepper.  Toss to combine.  Bake for 5-6 minutes or until shrimp are cooked through but not overcooked!  When the orzo is done, combine the remaining 1/2 c. olive oil, 1 t. salt, 1 t. pepper and lemon juice and whisk to combine.  Pour over the hot orzo and toss to combine.  Add the shrimp when they are done roasting.  Add the green onions, dill, parsley, cucumber, red onion, feta, 1 t. salt and 1 t. pepper and toss to combine.  Let sit at room temperature for 1 hour to allow the flavors to blend or refrigerate overnight.  If refrigerated, taste for seasonings and bring back to room temperature before serving.

6 servings (560 calories each serving) according to my calculator on loseit.com

Cilantro Lime Shrimp

Shrimp is packed with protein and low in calories making it a delicious and filling choice for lunch or dinner.  Serve this over brown rice and it is sure to please.  This can easily be doubled!

Cilantro Lime Shrimp (adapted from skinnytaste.com)

2 t. extra virgin olive oil
1 lb. shrimp, peeled and deveined
Salt and pepper, to taste
6 cloves garlic, minced
1/3 c. cilantro, chopped
1 lime, juiced

Heat a skillet over medium heat and add olive oil.  Add the shrimp and season with salt and pepper.  When the shrimp starts to turn pink, add the minced garlic.  Saute another minute or two and add the cilantro and lime juice.  Do not overcook!  Serve hot over brown rice.

To prep ahead peel and devein shrimp, mince garlic and chop cilantro.  Prepare as directed when ready to eat.

2 servings (169 calories each serving, excluding rice)

Penne with Shrimp and Herbed Cream Sauce

Think of this as a pasta to celebrate with.  Something you don't want to eat too often but, when you do, you savor every. single. bite.  It is creamy and decadent in the best possible way!

Penne with Shrimp and Herbed Cream Sauce (adapted from Giada DeLaurentiis)

1 lb. penne pasta
1/4 c. extra virgin olive oil
1 lb. medium shrimp, peeled and deveined
4 cloves garlic, minced
1 t. salt
1/2 t. pepper
1 (15 oz.) can diced tomatoes
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
1/4 t. crushed red pepper flakes
1 c. white wine
1/3 c. clam juice or seafood stock
3/4 c. fat free half and half
1/2 c. grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally.  Drain the pasta and set aside.

In a large skillet, heat the oil over medium high heat.  Add the shrimp, garlic, 1/2 t. salt and pepper.  Cook, stirring frequently, until the shrimp turn pink and are cooked through, about 3 minutes.  Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 c. basil, 1/4 c. parsley and the crushed red pepper to the pan.  Cook for 2 minutes, stirring constantly.  Add the wine, clam juice or seafood stock and half and half and stir to combine.  Add 1/4 c. Parmesan, the cooked shrimp, the cooked pasta, the remaining herbs and 1/2 t. salt.  Toss to coat and season, to taste, with salt and pepper.  Transfer the pasta to a large serving bowl.  Sprinkle with the remaining cheese and serve immediately.

This could be made ahead and stored in the fridge in individual servings.

6 servings (503 calories each serving) according to my calculator on loseit.com