This is so quick and easy, I cut that olive oil way back and used veggie stock.
1 lb peeled, deveined shrimp
Heat oil in a 12 inch skillet over medium heat, add garlic and cook for 30 seconds, add the stock and bring to a simmer. Add shrimp. When they are opaque add the paprika, lemon juice, salt and pepper.
Serves 4. 4 ww pp.
This vegetarian tacos are the bomb! Mostly hands off time makes them even better.
- 1 pack taco seasoning
- 6 tbsp lime juice, divided
- 1 tbsp olive oil
- 1 can chickpeas, rinsed and drained
- 1 lb butternut squash, diced chickpea size
- 1 c chopped cabbage, sliced thin
- 1 avocado, sliced thin
- Mexican creama or sour cream
- Taco sheslls
- Hot sauce
Preheat oven to 400.
In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.
Toss cabbage with remaining lime juice.
Steam taco shells to soften for 10 min.
To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.
Serves 6. 7 WW points per 2 taco.
So good and only 4 WW points per mushroom! Did I mention they are super easy to make?
- 4 portobello mushrooms, wiped clean and gills and stem removed
- 6 oz artichoke hearts in water, chopped
- 1 tomato, chopped
- 8 kalamata olives, chopped
- 4 oz mozzarella cheese, diced
- Panko breadcrumbs
- Olive oil spray
- Salt and pepper
- Chili flakes or Aleppo pepper
Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.
In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.
Serves 4 as a side, 2 as a main. 4 ww points per mushroom.
What?!? Yes! Philly Cheesesteak in a taco. You are welcome!
- 1 lb thinly sliced beef
- 2 tbsp Worcestershire sauce
- Salt and pepper
- 8 oz sliced crimini mushrooms
- 1 onion sliced thin
- 2 bell peppers sliced thin
- 8 slices provolone
- 12 crunchy taco shells
Heat a large non-stick skillet over medium high heat, add meat and toss with Worcestershire sauce, then season with salt and pepper. Cook until 1/2 cooked. Add mushrooms, peppers and onions and cook until all are soft and meat is cooked through.
Spoon mixture into shells and top with provolone.
This recipe is so easy and so good! So lucky to have neighbors with goats to milk!
- 1 qt goat milk
- 1/3 cup lemon juice
- 2 tbsp white vinegar
- 1/2 tsp salt
- Dried herbs of your choice optional
Line a fine mesh sieve with 3 layers of cheesecloth.
In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.
Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.
The curds will not be large, on the contrary they will be like tiny specks.
Slowly ladle into the cheesecloth. Add the salt and stir lightly.
Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
Allow it to hang and drip for about 1 hour.
Place on a cutting board and shape. Sprinkle with died herbs of your choice
Refrigerate and serve when set.
This salad is so wonderful, creamy, crunchy, and oh so delicious! It comes together quickly too!
- 2 whole Boneless, Skinless Chicken Breasts
- 2 stalk Celery, Thinly Sliced
- 1 whole Apple, Chopped
- 3/4 cups Dried Cranberries
- 3/4 c roasted nuts
- 3/4 c Mayonnaise
- 1/4 c Sour Cream
- Salt And Pepper, to taste
- 1/4 Lemon, Juiced
Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23–25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.
Place chicken, celery, apple, cranberries, nuts, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed.
Serve immediately. Store any leftovers in the refrigerator.
This is my version of Skinny Taste’s sandwich. I added some mustard and used thinly sliced apples.
TJs light brie or other soft cheese (remove the ribs if using brie)
Spread fig spread on 2 slices of bread, top with thinly sliced apples and brie, spread Dijon on the other two slices and top with thinly sliced apple, and sandwich together. Spread some butter on the outside of the bread and cook low and slow on a griddle until they outside is toasted and the cheese is melted. Flipping a couple times so it browns evenly. Cut in half and serve.