Submitted by Jessica Cunha
Original Credit: Rocco DiSpirito, Now Eat This Italian
Serves 4 as an appetizer
- 1/2 Tbs extra virgin olive oil
- 8 cloves of garlic, thinly sliced
- 1/8 tsp crushed red pepper flakes
- 1/2 cup white wine, such as Pinot Grigio
- 1 1/2 cups no fat, sodium, or sugar added chopped tomatoes
- 2 pounds fresh mussels, scrubbed, debearded, and rinsed in cold water
- salt and freshly ground pepper, to taste
Heat the oil in a large non-stick saute pan over medium-high heat. Add the garlic and saute until it’s a deep golden brown (tip: lift the side of the pan to turn the garlic in the small pool of oil occasionally for even cooking). Add the red pepper flakes, then quickly add the wine and reduce by half. Add the tomatoes and bring to a simmer.
Add the mussels to the pan in an even layer. Cover the pot and simmer 1 minute. Remove lid and stir so that all mussels begin to open. Continue this process for approximately 8-10 minutes (any mussels that do not open by that time should be discarded). Season with salt and pepper and divide into 4 bowls. Enjoy!
4 g fat, 152 calories
Submitted by: Jessica Cunha
21 Fix Containers: 1 Green, 1 Red, 1 Yellow, 1 teaspoon
- 1/2 lb large peeled/de-veined shrimp
- 1 1/4 cup cooked small whole wheat pasta, like orzo
- 3 cups frozen peas (cut cooking time in half from package directions)
- 1/4 cup whole wheat panko breadcrumbs
- zest of 1 lemon
- juice from 1 1/2 lemons, divided
- 3 tsp extra virgin olive oil
- salt and fresh cracked pepper, to taste
- onion and garlic powder, to taste
Preheat oven to 375.
Mix the breadcrumbs, juice from 1 lemon, the olive oil and seasonings in a medium bowl. Toss the cleaned shrimp in the breadcrumb mixture and place on a small baking dish. Cook in the oven until the shrimp turn pink, about 10 minutes.
While the shrimp cooks, warm the pasta, peas, juice of 1/2 lemon, and lemon zest in a small pan on the stove on medium-low heat (or on low power in the microwave). Add additional seasoning if desired.
Divide the orzo/pea mixture into 3 portions and serve with approximately 3 shrimp per serving (1 red container of shrimp per serving).
Submitted by: Jessica Cunha
Original Credit: WeightWatchers, Healthy Cooking Basics
Prep time: 15 mins Cook time: 30 mins
- 2 tsp olive oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 1/2 cup long-grain white rice
- 1 tsp paprika
- 3 (8 oz bottles) clam juice
- 1 (14 1/2 oz can) diced tomatoes
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1 lb medium peeled and deveined shrimp
- 1/4 cup chopped fresh parsley
Heat a Dutch oven or large soup pot over medium-high heat – add the onion, celery and garlic. Cook, while stirring frequently, until softened, about 3 minutes. Add the rice and paprika and continue to cook and stir until rice is toasted, about 2 minutes.
Add the clam juice, tomatoes, thyme, and pepper – bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 15 minutes.
Add the shrimp and return to a boil. Reduce heat and simmer, covered, until shrimp are just cooked, about 5 mins. Stir in parsley and serve.
WW Point Value = 4
227 cal, 4 g of fat, 23 g carbs, 3 g fiber, 21 g protein