Since I told my mom I would be posting this recipe today,I feel somewhat obligated to do so 🙂 However, you may have to excuse any “mess ups” that may in this post because the energy drink I was expecting in the refrigerator for me this morning was magically missing… so much for being awake in my early morning meeting… Oh well, on to the food!!
So in keeping with my healthier eating I have gathered many recipes from all over the place, and one thing I really love is that a lot of the time they are adding the Weight Watcher points+ in with the nutrition information… which ROCKS! The one I made this week was fantastic and have been eating on it since (due to the fact Josh really wont touch shrimp)
I believe this recipe was really meant for eating plain, but for only 2 extra points, grab a corn tortilla and throw it all in there and make a taco.. Delicious (even Josh wanted to try a bite)!
Grilled Shrimp Tacos
- 5 Tbs light mayonnaise
- 2 Tbs finely chopped scallions (those are the green onion things, not to be confused with shallots 😉 )
- 3 Tbs Sweet Chili Sauce (you can find this with the Asian ingredients at your grocery store)
- 1 tsp Sriracha, more or less depending on your love of spice
For the Shrimp
- 40 raw shrimp, that have been shelled and deveined (I can usually find them deveined, but shell them myself)
- Fresh cracked black pepper
- A pinch of salt
- 8 Metal skewers, or 8 wooden skewers that have been soaked in water for a bit
Mix all of the ingredients for the sauce together in a bowl until well incorporated, then set it aside.
Next, shell the shrimp (if you can’t find them without it)throw them in a bowl and lightly salt and pepper them. Put 5 shrimp on each skewer. Don’t over crowd them because it makes cooking them on the grill difficult.
Put on a clean and oiled grill over medium heat for about a total of 5-6 minutes, depending on the size of your shrimp. These little guys cook really fast so as soon as they turn opaque and cooked through, take them off. An over cooked shrimp is a sad shrimp…
Once they are cooked completely, brush the sauce over the shrimp. You should have just enough to give these guys a good slathering of sauce. And eat immediately, because the only thing worse than an overcooked shrimp, is a cold one…
Now you can stop there and have something super yummy… (please excuse my cheap plates, I did not want to mess with dishes 🙂 )
Or you can warm up some corn tortillas on the stove and make yourself a taco with some lettuce. (<So good!!!)
Nutrition Info: Servings: 4 , ( Serving Size = 2 skewers) Old Points: 3 pts , Points+: 3 pts w/o tortilla, 5pts with tortilla, 140 Calories, 4.7g Fat, 18.5g Protein, 4.2g Carb, .1g Fiber
Original recipe can be found at skinnytaste.com
Remember Fathers Day is this weekend! Be sure to tell your pops you love him! I sure do love mine like crazy! ❤
That’s all I got for now,
So, truth be told, I have always loved pastas and carbs… But I know how unhealthy the white and cream sauces are or can be so I try not to make them. (Not only that, but Josh doesn’t like creamy sauces…Who doesn’t like creamy sauces?!?!) That being said, I have been looking around for some
healthy healthier pasta dishes and last night I HIT THE JACKPOT!!!
1 lb thin asparagus, cut into 2″ pieces (tough ends trimmed)
6 oz uncooked pasta such as Ronzoni Smart Taste
1 tbsp extra virgin olive oil
3 cloves garlic, crushed
salt and fresh cracked pepper
1 large egg yolk
1/4 cup freshly grated Parmigiano-Reggiano cheese (I used KRAFT BRAND)
In a large pot boil 4 cups water with salt. When boiling, add asparagus and cook 3-5 minutes, until tender crisp. Drain asparagus in colander reserving 1 cup liquid before draining.
Fill pot with salted water, cover and boil for pasta. When water boils cook pasta according to package directions for al dente about 8-10 min.
Meanwhile, in a sauté pan heat olive oil. Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid*, salt and pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste. If pasta seems too dry add more reserved liquid a tablespoon at a time.
*I was nervous that the egg yolk would cook if you added the hot asparagus water to it, but if you do it slowly and whisk it quickly as you pour it, it worked out just fine (No scrambled eggs for this girl!)
Servings: 4 • Serving Size: 1 1/4 cup •
Calories: 227.6 • Fat: 7.0 g • Protein: 5.4 g • Carb: 38.3 g • Fiber: 6.9 g
Then eat it.. ALL OF IT!! OK maybe not all of it, but it’s so good, you will have to stop yourself from going back for more!
My workouts like mentioned in my last blog are going good. 🙂 I worked out Monday night using this work out DVD called “Slim in 6” and the first DVD is a lot of lunges and squats…. and O…M…G….. I have not been able to walk normal since Monday! We took Tuesday night off because (lets face it) neither Josh or I could move. Last night we took the pups out and walked a little over a mile and did the ABS workout part of the DVD… Today I still am pretty sore but I will be attempting to
make a fool out my self go to a Zumba class as my gym with Jessica. It will be a sight to see, that’s for sure! But we decided as long as we can laugh at ourselves (which I’m sure there will be a lot of) we can have a fun time!
Any way, it’s almost the weekend! Any one have fun plans? Hope everyone has had a good week so far!
Until next time,
I have to share this recipe with y’all!! I made it last night and it was so good that I literally saw Josh lick his plate! (not joking, it really happened!)
Asian Beef Tacos
- 1/2 cup soy sauce (I used 1/4 regular and 1/4 low sodium)
- 1/2 cup honey
- 5-6 cloves garlic, graded or minced
- 1 1/2 tablespoon fresh ginger, graded
- 1/4 teaspoon cinnamon
- 1- 1/2 lbs flank steak
- 2-4 scallions, chopped
- 1/2 head of lettuce, chopped
- 1/2 cup fresh cilantro leaves
- 1- 1/2 tablespoon rice vinegar
- tortillas ( I prefer corn with this, but flour is just as yummy! )
- Sesame seeds (optional)
- Fresh Pineapple (optional)
- Sriracha (options, if you really like spicy)
- In a slow cooker, mix together the soy sauce, honey, garlic, ginger and cinnamon. Add the beef and toss to coat. Cover and cook on low for 7-8 hours (or until it becomes easy to shred)
- Right before your ready to
devoureat dinner, shred the meat and let is soak in the sauce a tiny bit longer. Put the scallions, lettuce, cilantro and sesame seed is using in a bowl and toss it with the rice vinegar.
- When ready to assemble, warm up the tortilla (if using a corn tortilla, I like to spray it with a little pam and stick in a warm skillet for a few min on each side just to make it warm), then add your beef, salad topping, and pineapple if using (which I fully recommend) and if you are wanting a little heat, add some of the Sriracha, but heads up, that stuff is HOT!!
This is what Josh called, “slap your momma good!!” – in which case, I would never recommend “slapping your momma” 🙂 … But ya, it’s that good! Your house will smell so yummy all day!