Spicy Coconut Lime Shrimp

Every year on my birthday I enjoy a pina colada. This probably doesn’t sound too exciting to you – it’s just a drink. But it happens to be one of my favorite drinks and as I have only liked the full sugar/fat/alcohol versions, I only let myself partake on my birthday. One pina colada per year every year. This causes so much hype that by the time my birthday rolls around I’ve been dreaming and talking and thinking about my drink for almost a week.

This year was a little disappointing. I don’t know if all the anticipation created a drink in my mind that was much better than anything that exists, but it was too sweet. When my Mom asked about my birthday colada, she claimed my taste buds were growing up. I refuse to believe it. I try to eat everything healthy. I want to stick to this one horrible treat and I’m just not ready to give up on the tradition.  Despite my stubbornness, I have found some point friendly recipes on weight watchers. I may try one before the summer is over. Afterall, if I do go for the healthier versions, I can have more than one a year, right? Growing up may not be so bad after all!

My pina colada, although disappointing, was a source of inspiration. While drinking my Pina Colada with a lime, my birthday dinner of shrimp with cocktail sauce was served. Cue the recipe idea: Spicy Coconut Lime Shrimp.

 

Spicy Coconut Lime Shrimp (4 servings – 5 WW points plus)

1 lb of shrimp

1 can of unsweetened coconut milk

Coconut oil spray

Crushed red pepper flakes

3 limes

Sweetened Shredded Coconut

Directions:

1. Marinate the shrimp in coconut milk, red pepper flakes, and the juice of one lime.

2. Spray sauté pan with coconut oil.

3. Pour marinade and shrimp in the sauté pan and cook until warm.

4. Plate. Squeeze half a lime per plate. Sprinkle shredded coconut. Enjoy.

Verdict:

The coconut milk flavor was still a little too strong. The next time I make it I am going to offset it with a little more lime and red pepper flakes. Other than that, I loved it! This put me right back at the beach. All that was missing was a pina colada in my hand!

Spicy Coconut Lime Shrimp

Spicy Coconut Lime Shrimp

Lemon Sauteed Shrimp

I only have time for a quick post so I thought I would share a pretty simple recipe. I am still exhausted and bloated from eating and drinking but I still had an amazing four days at the beach. The best part was the majority of my meals were healthy. I did overeat said meals but it was still overeating on healthier options. That counts for something, right? No? Probably not, but at least I had dozens of steamed and boiled options versus fried. Shrimp. Oysters. Crab legs. I would go back now if I could!

I made this recipe a few weeks ago but in honor of all the wonderful seafood I had this past weekend, I thought I would post it.

Lemon Sautéed Shrimp (serves 4 = 3 WW points plus)

Olive oil Cooking Spray

2 tbsp Olive Oil

1 pound shrimp

2 Tbsp fresh lemon juice

1 tsp lemon pepper

1/4 tsp salt

1/4 tsp pepper

2 Tbsp Parsley

Directions:

1. Mix the ingredients together. We skipped the cooking spray and used cooked shrimp. (A frozen bag of cooked shrimp is $6 at Walmart!)

2. Put on sauté pan and cook until warm and ready to eat.

Verdict:

This isn’t one my favorite weight watchers recipe that I have come across, however it is still good. I think what would really make the meal is adding a little more olive oil and putting on angel hair pasta. Definitely how I will make it the next time I give this recipe a try!

Lemon Sauteed Shrimp

Lemon Sauteed Shrimp

Spice Rubbed Pork Chops

I seriously suck. I have had every intention of writing a post this past week (and a half), but then I would go home and get caught up in reading and forget my original game plan for the night. Between reading and travel, I honestly haven’t had the time to sit in front of a computer and type up any variation of a decent post. Here is a quick post to make up for my silence lately!

I promised a recipe for this post – and a recipe you will get. But first an update. I completed one of my fitness goals! This past weekend, I participated in a 5k! I did the Shape Diva Dash. It is a 5k with obstacles and, the best part, for women only. To be honest, I didn’t train as hard as I wanted, but I set a goal of 45 minutes and I completed it in 44. I am already signing up for a race in October. It’s called the Insane Inflatable 5k. Check it out here: http://insaneinflatable5k.com/

Climbing the Very Last Obstacle

Climbing the Very Last Obstacle

Finshed the Race

Finished the Race

On to a food post! I believe I mentioned that I bought a ton of pork chops from Costco a few weeks ago. If not, I apologize for another pork chop post but I need to get them out of my freezer. I have a tendency to eat and cook the same things. My goal with all the pork chops was to make each dinner differently and so far, I think I have achieved it. This recipe is definitely a repeater though! Thanks Weight Watchers for the recipe!

Spice Rubbed Pork Chops (serves 4 = 6 points plus)

1 1/2 Tbsp chili powder

1 Tbsp unpacked brown sugar

2 tsp ground cumin

1 tsp garlic powder

2 tsp Worcestershire sauce

4 pork chops

Directions:

1. Preheat the oven to Broil.

2. Combine the first five ingredients in a bowl and mix into a paste. I had to add a little more Worcestershire.

3. Rub the mixture onto both sides of the pork chop. Place on a pan and broil for 4 minutes on each side until the center is no longer pink.

Verdict:

I feel like I say this every time I make a new pork chop recipe, but this one is my  new favorite. I was a little hesitant at first. Rubbing the mix on the pork chops was… well, lets just say it did not look appetizing. If you can get past how it looked while preparing, it was delicious and a must try!

The Unappetizing Way to Prepare the Pork Chops

The Unappetizing Way to Prepare the Pork Chops

The Delicious Finished Product

The Delicious Finished Product

Raspberry Chipotle Pecan Pork Chops

Growing up we had Sunday dinners, and it is something I have tried to continue on my own. I love the idea of having family time over food and I can’t wait to start the tradition with our future kids. Delicious food and great conversation. What beats that?

I typically try to make those meals special. If I’m tired it’s the Crock Pot, otherwise I attempt to cook something I wouldn’t have time for during the week. This Sunday I was going with pork chops as I had bought a pack of 47 at Costco (not literally 47, but it felt that way). I got my inspiration from the salad dressing I was currently eating. Raspberry Pecan.

However, I decided that would be a little too sweet so I changed it to Raspberry Chipotle Pecan Pork Chops. I was excited. I just knew I was creating a combination of flavors no one had ever dreamed, let alone tasted. I’d be famous for my creativity. I let my imagination run rampant, until I started typing this blog and decided to see if it had been done before. Apparently it isn’t that creative and is actually pretty common. Go me? Oh well, at least it was tasty!

Raspberry Chipotle Pecan Pork Chops (7 points plus)

2 Pork Chops

Raspberries

Adobo Sauce to taste

Pecans

Directions:

1. Preheat oven to 350 degrees. Put pork chops in a baking dish.

2. Mash the raspberries. (I put the raspberries in a ziploc bag and just crushed them) Add the adobo sauce to the raspberries. Pour on top of pork chops. Sprinkle pecans.

Mashing up Some Raspberries

Mashing up Some Raspberries

3. Bake until cooked, about 30-45 minutes.

Raspberry Chipotle Pecan Pork Chops

Raspberry Chipotle Pecan Pork Chops

Verdict:

I used way too many raspberries; I practically smothered the pork chops. Also, I probably could have added more adobo sauce. Overall, it’s definitely a recipe I want to build on!

Kitchen Sink Salad

I view a meal for dinner as something that needs to be cooked, whether it be the stove, oven, or the Crockpot. I do have a few exceptions to this idea: cereal for dinner, tuna salad, and/or some sandwiches.

Thanks to ending the week with extra lettuce (Thanks Meredith!) and taking our first real trip to Costco (seriously the best place ever!) I felt inspired. And I really wanted to utilize all the fresh fruit and veggies currently sitting in my fridge. The best way to use all of it: Salad.

The points value changes based on how many olives/croutons/pecans/etc you add. I didn’t calculate mine. I went for a run in the morning and went with a “Salad? How bad can it be?” mentality. Yes, I know some salads are very unhealthy, but I didn’t go overboard on my less healthy ingredients

Kitchen Sink Salad 

Lettuce

Carrots

Mushrooms

Olives

Pepperoncini

Croutons

Goat Cheese

Pecans

Strawberries

Ken’s Fat Free Raspberry Pecan Dressing

Directions:

1. Mix and eat.

Kitchen Sink Salad

Kitchen Sink Salad

Verdict:

I wasn’t sure how I would like it. I only use strawberries in a summer salad and certainly never combined with olives. Surprisingly I liked the weird combination of flavors. The only thing I would change is the dressing. It was too sweet when combined with the strawberries. I think the Sun-dried Tomato dressing I have would have been better. Overall, I think I need to change my definition of dinner.

Barbecue Glazed Turkey Meatloaf

Let’s talk about meatloaf for a minute, shall we? I feel like everyone either loves it or hates it. For some reason, it isn’t a type of food that people can go either way on. Maybe it has to do with the name. There really is nothing appealing about a “loaf of meat”.

Growing up, I would have been classified as a meatloaf lover. I would go to my grandparents house once a week and after I had a piano lesson with my grandpa, I would cook dinner with my grandma.  Meatloaf was one of the recipes we would make and I don’t know if I truly thought it was delicious or if I just loved being over there.

After I traded in piano for my guitar, I stopped eating at my grandparents every week which meant no more meatloaf. I think I had it once a few years later and doused it in ketchup in order to get it down. There went my love for this food. I never thought I would voluntarily eat it again.

But when I started weight watchers, one of my coworkers gave me a weight watchers recipe for Barbecue Glazed Turkey Meatloaf and swore it was delicious. I decided to give the food one more chance and I am very glad I did.

Barbecue Glazed Turkey Meatloaf (6 servings=4 WW points plus)

1 1/4 pounds of uncooked ground turkey breast

1/3 cup dried plain breadcrumbs, seasoned

1/4 cup low fat shredded cheese

1/4 cup uncooked onions

1 large egg, lightly beaten

1 tsp dried oregano

1/4 tsp salt

1/4 black pepper

2 Tbsp ketchup

2 tsp packed light brown sugar

2 tsp Worcestershire sauce

1 tsp spicy brown mustard

Directions:

1. Preheat oven to 350 degrees. Line a baking dish with tin foil.

2. Mix the turkey breast, bread crumbs, cheese, onion, egg, oregano, salt, and pepper in a bowl. Mix until combined. Shape into a loaf and put in dish with tin foil.

3. Combine the ketchup, sugar, Worcestershire, and mustard in a separate bowl. Use the mixture to cover top of meat loaf in order to create a glaze.

4. Place dish in oven and cook until done, around 45 minutes – 1 hour.

Meatloaf and roasted butternut squash

Meatloaf and roasted butternut squash

Verdict: 

This recipe was originally meant for the crock pot, but we altered it for the oven. The meat is moist and the glaze gives it a great flavor so you don’t need to smother it with ketchup. It isn’t a meal I could eat every week but Kevin has requested this recipe 4 times now so it is slowly being added to our rotation. Not too bad, even for a loaf of meat.

Tomato and Mushroom Chicken

I wish I could say that each recipe I come up with is something new and exciting. That I constantly experiment with new flavors and ingredients. That’s not the case. The majority of the recipes that I make have the same ingredients – I really am a creature of habit. My recipes are predictable. Basil. Tomatoes. Mushrooms. Olive oil. Cheese. Ninety percent of my meals contain one or all of those ingredients.

Naturally, when I decided I wanted to make chicken, I used all of those ingredients. Tomato and Mushroom Chicken.

Tomato and Mushroom Chicken (serves 4, 7 points plus)

4 boneless, skin-less chicken breasts

2 tomatoes

Large handful of mushrooms

Fat Free Feta Cheese

Garlic to taste

Basil to taste

Salt and Pepper to taste

Olive Oil

Directions: 

1. Brush chicken with olive oil. Place in baking pan. Season with garlic, basil, salt and pepper.

2. Add cut up tomatoes and mushrooms to pan. Sprinkle feta over the chicken mixture.

3. Bake at 350 degrees until cooked, around 40 minutes.

Tomato and Mushroom Chicken

Tomato and Mushroom Chicken

Verdict: 

The tomatoes and mushrooms gave the chicken a really great flavor. Mozzarella or goat cheese probably would have been a better cheese to use as feta doesn’t really melt. Despite the fact the feta hardened, the meal was delicious. Definitely a recipe I want to build on!