Swai Fillets

another pouch pocket fish dinner...love parchment paper...need to omit the butter and oil for a low calorie dinner...veggies add a lot of taste to replace them in this dish...
each fish pouch is 4 points...love that!!!

swai fillets
1 small can V-8
salt
pepper
cayenne
1 yellow onion slice through my mandolin
4 cloves of garlic finely chopped
7 small mixed color baby bell peppers slices through my mandolin
1 lemon for the juice

add all ingredients on top of the fish and fold your pouch...my other fish recipe says how to do this to save me time on the details... take a look...having this with the shrimp cocktail salad that I posted earlier along with a 3 oz baked potato topped with the juices from the fish pouch...no butter needed...mmmmm 7 to 8 point dinner...my potato was a little bigger than 3 oz.

Shrimp Cocktail Salad

creation again but now they need to be low calorie and low fat, so its all about flavor...I just eyeballed all the ingredients below...so take the measurements with a grain of salt...use your own pallet to taste and tweak it were necessary...

2  pounds or so of little cooked pink fresh water shrimp

1/2 cup ketchup

1 Tbs horseradish

a guzzle or two of Worcestershire

a few squirts of sriracha hot chili sauce

2 cloves garlic chopped finely

squeeze  or two of  fresh lemon juice 

lemon peel of 1 lemon

mix all together and taste...see if it needs a little of this or a little of that...

3 romaine lettuce heads cut in half and rinsed

1 bunch of green onions/scallions chopped

1 bunch of radishes sliced

balsamic vinegar 

when plating I give the lettuce half a rough chop...

serving the shrimp on top of the lettuce topped with the green onions and radishes...a dash of balsamic

1/2 cup shrimp is 1 point plus another for the sauce= 2 points total including the salad and vinegar 

Shrimp and Green Beans

1 2 lbs bag of shrimp
1/2 yellow onion sliced
3 cloves of garlic
1 Tbls butter
2 Tbls olive oil
sprinkle of  Herbs De Provence
salt
fresh cracked pepper
chili flakes
fresh squeeze of lemon
lemon peel

get your butter and oil heating...add your slices of onions...peel and rinse your shrimp add to pan...crush your garlic right over the shrimp...add your seasoning and lemon juice...stir till done...add your fresh peel over the top...cooks quick...2oz or about 10 shrimp 1 point... plus I count 1 point for the oil and butter=2 pts for 2oz

1 2 lbs bag of fresh green beans
7 little mixed bell peppers rinse seeded and sliced
1/2 yellow onion slices
1 clove of garlic
1 Tbls butter
1 Tbls olive oil
salt
fresh cracked pepper
1 cup water

get your butter and oil heating add your onions and sliced peppers...rinse and trim you green beens...add to pot...crush your garlic and add your seasoning...stir for about a minuet or two...then add the water and cover...when tender to your liking turn off the heat...we like a little crunch...1 point for the butter and oil...green beans are free

served with a small 3oz baked potato or smaller 1 point... I add a few teaspoons of the shrimp juice instead of butter...= 2 points

Hominy and Bean Salsa

New one for yah....amazing salsa...feeds alot of people...full of fiber...and easy...only 3 points for a half a cup if you are doing WW...

1 large can of  Hominy 108oz.
1 can pinto beans 30oz
2 bunches of green onions/scallions chopped
1 bunch of cilantro
a sprinkle of garlic salt
1/2 a bottle Italian dressing

tortilla chips

drain and rinse your hominy and beans then add to a big bowl...rinse and chop you green onions...rinse and tear off your cilantro...chop if you want it finer...add to your bowl of hominy and beans... sprinkle with garlic salt...not to much your chips have enough salt on them...then add your Italian dressing and mix well...sooooo good!!!!!

Jr singing at Ripona Christian Fellowship...

Jr singing at Ripona Christian Fellowship...

Deviled Eggs and Hot Link Sandwiches

What do you do when you don't feel like shopping or eating out... Rummage through the frig to see what you have at the end of the week...Being that last week was Easter Sunday we had boiled a lot more eggs for the week than usual...hard boiled eggs are great to have on hand...anyhow took all the eggs about 15 of them and mashed them and added a few big scoops of mayo,  a sprinkling of salt, some fresh cracked pepper and a dash or two or three of celery salt...mixed together and its ready for your nice soft pieces of wheat or white bread...in this case soft potato bread...but wait there was hot links from earlier this week that we didn't BBQ...sliced them down the middle and fried on both sides...wa la...a new creation...it may not be the pretties sandwich but man its so quick, easy and good...who doesn't like eggs and sausage...

Penne Gorgonzola Alfredo Chicken with Roasted Red Pepper

another creation....delish....love cooking...now I have a way to keep track and share my recipes...just wish I had some fresh basil to chop and add to the top...but the roasted red bell pepper with the Gorgonzola cheese paired great together....enjoy

1 bag of Penne Ziti Rigate
1 Jar Classico Alfredo sauce
1 5oz. tub of Gorgonzola cheese
1 big dollop of sour cream
freshly grated nutmeg
1 red bell pepper roasted
10 pieces of chicken breast tenders
olive oil
pasta water
Parmigiana cheese

Cook your chicken in the olive oil... remove from pan and pour out the liquids from pan...start boiling your water with a pinch of salt...chop your cooked chicken...add the sauce, tub of Gorgonzola, sour cream and nutmeg to the chicken pan that you had drained...bring to a simmer add the cooked chicken...set aside and roast your red bell pepper either in the oven on high broil or on the stove top burner as I did....char the skin all the way around then put in a large baggie or covered bowl to steam off the skin...about 10 minuets long enough for your pasta to cook...then rinse the skin off and take out the seeds and stem and chop...add to your sauce...when your Penne is done... take a ladle of pasta water out and add it to your sauce before draining...drain your pasta add to your sauce and stir...sprinkle a bit of fresh grated parmigiana cheese....let sit a few minuets then serve...