There is nothing overly unique about this recipe, its just simple and good; two of my favorite things. I usually cook my string beans first and then toss them in Olive oil or Butter. But I was at a neighbor’s house and she introduced this way of cooking them. Don’t know why I never thought of it before but its pretty darn delicious. It gives the strings beans a whole new flavor.
*The points+ value is 1 if you do not count the green beans in the recipe builder; 2 Points+ if you count them
Ingredients
4 Cups green beans
2 tsp. olive oil
Salt and pepper to taste
Trim the ends off your string beans and wash and dry them thoroughly. If they aren’t dry the oil is going to splatter on you when you add them to the hot pan. Not fun…I know
Heat 2 tsp. of olive oil in a sauté pan. Add the green beans.
Toss them in the pan occasionally.
Cook for about 10 minutes until they are crispy and browned
Season with salt and pepper and serve hot.
Hope you enjoy!
Nutritional Information
1-2 WW points+
94 Calories; 7g Fat; 1g sat fat; 7.8g Carbohydrates; 3.7g Fiber; 1.5g sugar; 2g protein
Crispy Green Beans
Ingredients
4 Cups green beans
2 tsp. olive oil
Salt and pepper to taste
Instructions
Trim the ends off your string beans and wash and dry them thoroughly.
Heat 2 tsp. of olive oil in a sauté pan. Add the green beans.
Toss them in the pan occasionally.
Cook for about 10 minutes until they are crispy and browned
Season with salt and pepper and serve hot.
Nutritional Information
1-2 WW points+
94 Calories; 7g Fat; 1g sat fat; 7.8g Carbohydrates; 3.7g Fiber; 1.5g sugar; 2g protein
Creamy Parmesan Shrimp, yuuuummmmm. Nothing wrong with this dish, it’s fabulous. Ok, it’s a teensy weensy bit high in points but its so worth it. And it has bacon in it, and really if a dish has bacon in in, could it be bad? It’s great for company, a little indulgent without being completely awful for you. And the recipe is easily doubled or tripled. I only made it for two because just my husband and I will eat it, and shrimp does not make good left-overs.
This recipe just takes minutes to make. If you put your pasta on first, it will be done by the time its cooked.
Ingredients
½ TBS light butter
½ tsp olive oil
1 TBS whole wheat flour
1 Cup cooked whole wheat penne
¾ lb shrimp, peeled and deveined
2 slices of center cut bacon, cooked and crumbled.
1/3 cup grated parmesan cheese
1/3 cup frozen peas, defrosted
½ cup 2% milk (or skim, it does not change the points value, so 2% is a little better)
1 garlic clove
½ tsp salt
¼ tsp pepper
¼ cup parsley, optional
Equipment Needed
1 small mixing bowl
1 large skillet (with tall sides)
First bring a pot of water up to a boil and add your pasta. Cook your bacon and crumble it (or cut it into pieces), set aside
Season your shrimp. In a large skillet, over medium high heat, melt your butter and olive oil. Add the shrimp and garlic. Cook for 2 minutes
Add the peas, cook until the shrimp are just pink and start to curl. Remove them from the skillet and set aside.
In a bowl, whisk the flour, milk and salt and pepper. Pour the mixture into the skillet and whisk continuously for 2-3 minutes.
Add the parmesan cheese and whisk for about 3-4 until thick and creamy.
Return the shrimp and peas to the pan, add the cooked pasta and cook until shrimp is warmed through.
Sprinkle bacon and parsley over top. I might have had a glass of wine while cooking this and kinda forgot to add the parsley. OOPS oh well, I DID NOT forget the bacon.
Every year, our former neighbor and close friend Sarah, throws a party called “dumpling fest”. A bunch of us get together to make these totally delicious dumplings. This year she invited me over early to help get them all together. Of course I jumped at the opportunity, now I have the recipe (Yippy!) and I can share it with you folks. The party was a great time, lots of wonderful people and great conversions. The food wasn’t so bad either
When I sat down with my trusty calculator, I was happy to find out this dumpling recipe is weight watchers points+ friendly. We have the serving size at 10, I know it seems like a lot, but seriously when you eat them you won’t want to stop at ten. The recipe Sarah gave me serves about 40-50 people. I broke down the recipe for you into non-party proportions. Your welcome
Just a heads up that I have not made it yet in smaller proportions but am going too. And the pictures are of the larger quantities
*** We used a food processor to chop/mince all ingredients
Here are your ingredients:
1/2 cup finely minced ginger
1/2 head of Napa Cabbage
1/4 cup scallions
1 lb lean ground turkey (93%)
1/2 tsp sesame oil
2 tbs low sodium soy sauce
1 tbs canola oil
1/2 cup cooked shrimp
1/2 cup chopped cilantro
50 wonton wrappers
Optional Toppings
Rice Wine Vinegar
Soy Sauce
Sesame Oil
Minced Ginger
Minced Garlic
Equipment needed:
large pots/bowls, to mix
food processor
cutting board/knife
measuring spoons and cups
Get together your ingredients
Seriously do you see the size of these scallions??
Peel your ginger, with either a peeler, a knife or a spoon
Put the ginger in your food processor with the “s” attachment
Shred the nappa cabbage
Shred your shrimp (make sure the shrimp is cooked – boiled…sarah boiled hers with some old bay, oregano and bay leaf)
As you finish processing each thing, add it to your mixing pot (or pots in our case)
Here’s a shot of our cooking assistants I think they wanted the shrimp
Next, Mince your scallions (by hand). We tried using the food processor:
Failed
So we did it by hand
Much better
Chop your cilantro by hand
Here’s Sarah Mixing
Add your liquids, Soy sauce, sesame oil, and canola oil. Make sure it smells right. I know that sounds weird, but you’ll know the smell. If its not really fragrant you might need to add more soy or sesame oil. But careful with the sesame oil, its very potent
We let the mixture rest in the fridge for the day (about 6-7 hours). Then filled the dumplings at the party.
You take one wrapper, and wet all the edges with water. Put a generous tsp of filling in the center
Fold the wrapper in half or in a triangle.
OR if you are talented, you can make other dumpling shapes. Like these fancy pants ones here
Aren’t they pretty?? (curtesy of Rich…he’s a chef, can you tell?) You make a triangle and then fold the edges in across the bottom and seal.
To cook the dumplings you bring a large pot of water to a boil. When the water boils, add your dumplings.
The water will stop boiling. When the water comes to a boil again, add a cup of cold water
When the water comes back up to a boil the dumplings are done. Drain and serve
Top with whatever you like and Enjoy!
I had a little soy sauce and garlic on mine.
Nutritional Information (without toppings)
Makes 5 Servings (50 wontons total)
10 Wontons per serving
11 WW Points+ per serving (calculated through WW online recipe builder)
(Calculated through loseit.com, some data may not be accurate)
Here are your ingredients:
1/2 cup finely minced ginger
1/2 head of Napa Cabbage
1/4 cup scallions
1 lb lean ground turkey (93%)
1/2 tsp sesame oil
2 tbs low sodium soy sauce
1 tbs canola oil
1/2 cup cooked shrimp
1/2 cup chopped cilantro
50 wonton wrappers
Optional Toppings
Rice Wine Vinegar
Soy Sauce
Sesame Oil
Minced Ginger
Minced Garlic
Equipment needed:
LARGE pots/bowls (we used two large pots) to mix
food processor
cutting board/knife
measuring spoons and cups
Shred cabbage & shrimp in the food processor. Use the “S” blade to chop the ginger in the food processor.
Chop the scallions and cilantro by hand
Mix Turkey, scallions, ginger, cilantro, shrimp and cabbage in a large pot.
Add your wet ingredients (Canola oil, soy sauce and sesame oil). It should smell very fragrant, if it does not you may need to add more sesame oil or soy sauce. Be careful with the sesame oil, its very potent
Let mixture rest for several hours in the refrigerator.
To make dumplings:
Take a wonton wrapper, wet all edges with water and fill with a generous teaspoon of filling.
Fold into a triangle, rectangle or any desired dumpling shape.
Bring a large pot of water to a boil. Add dumplings. When the water returns to a boil, add a cup of cold water. When the water comes back up to a boil again, the dumplings are done.
