OMG that's effing good

Gina has once again provided us with an impeccable recipe.  This time - Shrimp Scampi (lightened up).  I served it atop a bed of spaghetti and steamed broccoli, but I think it would be much better with angel hair or linguine.  I just happened to have spaghetti lying around :)

Shrimp Scampi over Pasta and Vegetables - 7 Points
Adapted from Gina's WW Recipes
Yields 1 serving

• 5 large shrimp, peeled and deveined
• 1 tsp butter
• 1/2 Tbsp olive oil
• 1 clove garlic, minced
• 1 tsp seasoned bread crumbs
• 1 Tbsp white cooking wine (I subbed white wine vinegar)
• 1/2 Tbsp fresh parsley, finely chopped
• 1 tsp fresh lemon juice
• 1/8 tsp salt
• black pepper, to taste

• 1 cup of any veggie of your choice (I suggest broccoli)
• pasta of your choice, such as angel hair - should yield 1 cup when cooked

As the shrimp doesn't take long to cook, be sure to time your pasta and veggies appropriately so that all parts are ready at the same time.  I added pasta to boiling water just before I began cooking the shrimp.  Depending on your veggie choice, use discretion to cook it as well.

For the shrimp:
Heat butter and oil in a large non-stick skillet over high heat.  When the butter starts melting, add garlic.
Lower the heat; cook for 1 minute, stirring to prevent garlic from browning.
Add shrimp; cook for 2 minutes, stirring occasionally.  Add wine (or vinegar), lemon juice, salt and pepper; cook 2 minutes or until shrimp are cooked through.
Stir in bread crumbs and parsley.

Serve immediately with pasta and vegetables.

Green Beans with Tomatoes and Garlic

I make String Beans with Garlic all the time, but I've been looking for a good way to mix things up (and lighten things up a bit).  Then I found something on Plan To Eat that got me thinking!  What about tomatoes???  It's shocking, I know!  Sarah...eating tomatoes?!
Thanks to Brian, I eat 'em!  Definitely not raw - eew.  But cooked, bring it!

Adapted from Gina's Weight Watcher's Recipes - String Beans with Garlic and Oil (see link above)
Servings:  4
Points:  1 per serving

• 1 pound fresh green beans, trimmed
• 1 Tbsp olive oil
• 2-4 cloves garlic, slivered (depending on your taste)
• cherry or grape tomatoes, halved (use however many you want!)
• salt and freshly ground pepper

Steam green beans until tender; remove from pot and briefly run under cool water.
Heat olive oil in a nonstick skillet; saute garlic and tomatoes.  Shut off flame, add green beans, and toss to coat.  Season with salt and pepper.

YUM!

Weight Watchers Italian Meatballs

Italian Meatballs
From Weight Watchers
Servings:  8
Points:  3

I know they look wimpy and pathetic, but these are incredibly tasty!  They are perfect by themselves as an appetizer, with some pasta and sauce for dinner, or simply mixed up with a bunch of other options, as I did for dinner on Sunday (with Quinoa and Spinach, and Green Beans with Tomato and Garlic).

• 1.5 tsp butter
• 1.5 tsp olive oil
• 1 large onion, minced
• 1 pound raw lean ground beef
• 1 large egg, beaten
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1 Tbsp fresh parsley, minced (or 1/2 tsp Italian seasoning - I did this)
• 1/4 cup beef broth, or chicken broth (I used beef)
• 1/4 cup white wine

In a large skillet, melt butter and oil over medium heat.  Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes.
Remove onions to a large mixing bowl and add beef, egg, red pepper flakes, salt and parsley (or Italian seasoning); mix well to combine.
With damp hands, roll forty-eight 1/2-inch meatballs.


Place same skillet over medium-high heat.  Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes.


Yields 6 meatballs per serving.