Lobster and Shrimp Scampi – 10 Points +

Lobster and shrimp scampi

 

I absolutely love seafood. I started creating some scampi recipes that did not have butter in them to see what they would taste like and I was pleasantly surprised. This lobster and shrimp scampi is the perfect dish to have at the end of the week when you have some points to use. It is delicious. Some recipes use all parts of the lobster, but I prefer to use the tails, especially if I want to reduce time in the kitchen. I have found it easier to check the tenderness of the tails verses the whole lobster. I used regular organic pasta noodles. You certainly can use whole wheat or whole grain pasta as I have done that with shrimp scampi. But I do prefer the regular pasta for this recipe.

Lobster and Shrimp Scampi – 10 Points Plus

Although this recipe is higher in points, it’s made without the butter and heavy oil. This lobster and shrimp scampi recipe may seem like it has many steps, but it really is easy to prepare and worth the wait.

Ingredients

  • 8 oz Spaghetti uncooked
  • 2 lobster tails small size
  • 12 peeled and deveined shrimp, large size
  • 3 garlic cloves, minced
  • ¾ cup dry white wine
  • ¾ cup low-sodium chicken broth
  • ¼ cup lemon juice
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsps fresh minced parsley (or dry)
  • 2 tbsps fresh ground pepper

Instructions

  1. Prepare spaghetti according to directions on box.
  2. When pasta is done save about ¼ cup of the pasta water and drain the rest.
  3. In a 3-quart or large saucepan bring about 6 cups of salted water to a boil and add lobster tails.
  4. Simmer lobster tails uncovered about 8-12 minutes or until the shell is bright red (you can poke a fork in the meat to check to see if it is tender).
  5. Once the lobster tails are done; drain and add cold water to cool them.
  6. You will need to crack open the shells and pull out the lobster meat (I give them a quick rinse to make sure all the shell and pieces or rinsed off).
  7. In a large nonstick skillet, add olive oil and heat on medium-high.
  8. Saute shrimp and cook until shrimp is just pink or coral color, about 2-3 minutes.
  9. Add the garlic and cook stirring constantly, about 1 minute.
  10. Transfer shrimp to a large dish and keep warm (I cover the dish with foil).
  11. In the skillet, combine the broth, wine, lemon juice, parsley, the salt and pepper; and bring it to a boil.
  12. Boil uncovered about 5 minutes.
  13. Chop up lobster meant into small pieces and add both lobster and shrimp to the sauce; mix well.
  14. In a large pasta bowl add pasta and scampi sauce; mix well.
  15. If the pasta seems a little dry, you can add the left over pasta water, if not, you can throw it out.
  16. (Optional) You can top with shredded Parmesan cheese; but you must recalculate and update your points.

Preparation time: 20 minute(s)

Cooking time: 25-30 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 4

Culinary tradition: Italian

Calories: 393

Fat: 9

Protein: 27

Entire recipe makes: 4 servings
Serving size is about: ½ cup serving
Each serving = 10 Points +

PER SERVING: 393 calories; 9 g fat; 47 g carbohydrates; 27 g protein; 2.1g fiber

Baked Macaroni and Cheese – 5 Points +

Baked Macaroni and Cheese

This baked macaroni and cheese recipe is easy to prepare as well as low fat. I have many variations for this traditional baked macaroni and cheese dish and this is the one I most recently prepared. The cayenne pepper adds a little spice and I prefer freshly ground pepper as well. I will serve this as a light main meal with a side salad for lunch or dinner. This recipe was prepared as a side dish to chicken loaf (a.k.a. meatloaf) or pork chops.

Baked Macaroni and Cheese – 5 Points +

I have loved baked macaroni and cheese since I was a kid. It’s the perfect comfort food. This is a healthy version and very tasty.

Ingredients

  • 2 cups dry macaroni (Dreamfields Elbows is used for this recipe)
  • 3/4 cup evaporated fat-free milk
  • 1 cup low-fat cottage cheese (Horizon Organic: Low-fat Small Curd Cottage is used for this recipe)
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded low-fat cheddar cheese (Reduced fat – Cabot’s Sharp Cheddar is used for this recipe)
  • 1 tbsp. grated Parmesan cheese
  • 1 tbsp. dry bread crumbs
  • Pinch cayenne pepper
  • Salt and Pepper to taste

Instructions

  1. Preheat oven to 350°F.
  2. Prepare macaroni according to instructions on the box.
  3. In a saucepan, heat milk over low heat.
  4. Add the cheeses (except Parmesan) until melted, stirring constantly.
  5. Drain pasta and place in a 2 quart casserole dish sprayed with cooking spray.
  6. Remove the cheese sauce from the heat then pour on top of cooked pasta.
  7. Stir and mix cheese and pasta well.
  8. Sprinkle with Parmesan cheese, breadcrumbs, salt, pepper, and cayenne pepper.
  9. Bake the casserole for 15-20 minutes until bubbly and the top is browned.

Preparation time: 10-15 minutes

Cooking time: 20-25 minutes

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Calories: 212

Fat: 3.3

Protein: 16.2

Entire recipe makes: 4 servings
Serving size is about: approximately 1 cup
Each serving = 5 Points +

PER SERVING: 212 calories; 3.3 g fat; 27.9 g carbohydrates; 16.2 g protein; 0.7g fiber

Arugula and Mushroom Pasta Recipe – 9 Points +

Arugula and Mushroom Pasta

When I want to indulge in a hearty, satisfying pasta dish that doesn’t skimp on portion size, this Arugula and Mushroom Pasta Recipe is one of my favorites. The simple wine sauce is light and delicate, allowing for the wonderful earthy flavors of the mushrooms and peppery arugula to come through. This Weight Watchers pasta recipe also offers a very satisfying serving size, which I love. I often like to top it with a bit of grated parmesan, but if you prefer to keep it vegan, you can skip it. The colorful vegetables will help bring out some fantastic flavors, so you won’t miss the meat. But if you insist on adding some additional protein, this dish works great with shrimp, chicken or scallops.

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Pumpkin Ravioli with Brown Butter Sauce – 7 Points +

Pumpkin Ravioli with brown butter sauce.

Although pumpkin is usually the flavor of autumn, this is a great recipe that can be prepared all year long. It’s easy to make and takes very little time. Pumpkin ravioli with brown butter sauce is comfort food without the guilt. The sage and nutmeg add a nice addition to this recipe. The sweetness of the pumpkin is balanced well with the brown butter sauce. I usually serve this at dinner with a side salad.

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Stuffed Shells Casserole Recipe – 8 Points +

Stuffed Shells Casserole

I came up with the idea for this recipe on a day when I had planned to make traditional stuffed shells for dinner, but realized what I had in my pantry was the little pasta shells and not the big shells for stuffing. Grrrrr. I had bought all the other ingredients at the store earlier that day, and I was determined to make it work anyway. So I decided to do an inside out /casserole version, and I have to say, it turned out truly fantastic. I may never go back to making traditional stuffed shells again! It was a lot faster and less tedious than stuffing shells. Each big and hearty portion is just 8 Points + – not bad for a dish made with pasta and three different types of cheese. The whole family loved it, and it made for great leftovers. Definitely a Weight Watchers Casserole Recipe to add to you repertoire. Enjoy!

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Egg Noodles with Mushrooms – 7 Points +

Egg noodles with mushrooms.

It’s not easy planning a quick side dish that will take up practically very little time and goes well with beef or chicken. This simple egg noodles with mushrooms side dish is very satisfying with a touch of garlic and shredded Parmesan cheese. A vegetarian friend of mine makes this as a main meal with a side salad for lunch or dinner. [Read more…]

Broccoli and Shrimp Scampi – 7 Points +

Broccoli and Shrimp Scampi

Scampi does not have be heavy on oil and butter. In fact, this alternative recipe is very satisfying and makes a great main meal. A healthy pasta is used along with broccoli which adds a nice touch to this Italian favorite. A family member who loves a local restaurant’s version was open to trying a healthier version and loved it. She commented on how there was not a plateful of oil at the bottom and she loved the broccoli that was added. Without the heavy oil you can really appreciate and taste the other ingredients which is was makes this dish so good.
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Artichoke Chicken Pasta Recipe – 6 Points +

Artichoke Chicken Pasta

When I want a simple Weight Watchers pasta recipe that packs in a lot of protein and fiber, I turn to this Artichoke Chicken Pasta Recipe, which is one of my go to dinners. It’s very easy to make, doesn’t take a lot of time, looks absolutely lovely, and tastes delicious. Plus, each 1 cup serving is just 6 Points +. I’ve gotten a few emails from previous pasta recipes I’ve posted, mentioning that the actual amount of pasta in the recipes was too small for their family. In order to keep the Points Plus values low, I try to really keep those carbs in check. So, I prefer to take it easy on the carb laden pasta noodles, and bulk up with the veggies and protein. However, if you prefer a larger portion, you can make this a 4 serving meal instead of six. It will come out to a Points Plus value of 9 Points + per serving. Balance that out with a light salad, and it’s still not a bad deal! The delicate wine sauce is fantastic, but if you prefer to not use wine, you can use fat free chicken broth, with a squeeze of fresh lemon juice instead.

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Beef Orzo Recipe with Feta – 8 Points +

Beef Orzo Recipe with Feta

This incredibly satisfying and hearty Weight Watchers dinner recipe, is perfect to warm you up on a chilly fall evening. The tender and juicy ground beef is wonderfully seasoned, uniquely including a hint of cinnamon, and is served with whole wheat orzo and a delicious tomato sauce. Adding the feta crumbles on top also gives this dish a deliciously distinctive flair, adding a bit of salty savory-ness to the slightly sweet flavor of the sauce and beef. It cooks quickly and easily, and goes great when paired with a light salad and/or fresh roasted vegetables. 8 Points + is a great bargain for this ground beef recipe, considering how filling it is! Enjoy.

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Creamy Summer Pasta Salad Recipe – 6 Points +

Creamy Summer Pasta Salad

Nothing says summer bbq to me like a good, old fashioned pasta salad. Growing up, they were at EVERY family bbq and I’ve grown accustomed to expecting them. Over the years, I’ve experienced a variety of pasta salads, but my favorite was always the creamy/sweet/tangy one. But the traditional version of this pasta salad recipe is very heavy on the mayo and sugar, making it pretty high in Weight Watchers Points, as well as cholesterol! My healthier version makes just a couple changes to make it lighter and lower in Points Plus, but still delicious. First of all, I used a whole wheat pasta – that’s a no-brainer. Then, I subbed out most of the mayo for a fat free Greek yogurt. But I had to keep some mayo to maintain the taste and texture, so I used my favorite mayonnaise alternative – Reduced Fat Vegenaise instead. You can really use just about any veggies you want in this Weight Watchers Pasta Salad Recipe – I just used what I traditionally knew as the most popular ingredients for it. And it turned out to be everything I hoped for…crunchy vegetables with a creamy, sweet, and slightly tangy dressing. Perfect!

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Vegetable Alfredo Recipe – 8 Points +

Vegetable Alfredo

This Vegetable Alfredo was absolutely AMAZING! It’s hard to believe that something so simple could be so fantastic, but it is. The huge selection of vegetables is what makes this alfredo go from simple to stupendous. I love the variety of textures and flavors, all covered with a creamy sauce and a sprinkle of lemon zest to add an extra little burst of flavor. You can use any kind of veggies you want in this Weight Watchers Pasta Recipe, so feel free to experiment. But I highly recommend keeping the sun-dried tomatoes, as they are so amazing in this recipe. Just make sure not to use the kind packed in oil, as that will add more Points Plus. Enjoy!

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Olive Garden’s Tuscan Chicken Recipe – 9 Points +

Olive Garden’s Tuscan Chicken

Let’s face it – Olive Garden is a danger zone. From the breadsticks and salads to the heavenly entrees and desserts, there is Weight Watchers un-friendly deliciousness at every turn. This is why I try to avoid going there at all costs, because I have absolutely no control as soon as I lay eyes on that food. So I found a way to re-create a healthier version of one my favorite Olive Garden dishes – the Tuscan Chicken. Their menu describes it as “a flavorful blend of herb-seasoned chicken breasts sautéed with oven-roasted garlic, sweet roasted red peppers and spinach, served in a white wine and garlic cream sauce.” Sound good? You bet it does! But the restaurant entree is laden with way too much fat and calories, thus making it too many Points Plus to justify spending on a regular basis. My lighter version, which tastes AMAZING, has just 9 Points + per serving. Still not a super light dish, but a lot lighter than what the restaurant will serve you. And more nutritional too. This light Tuscan Chicken Recipe is a wonderful alternative that still delivers all those amazing flavors you are anticipating. Now….if I could just make a low carb Olive Garden breadstick, the world would be a perfect place.

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