Skinny New Orleans BBQ Shrimp
mybizzykitchen
mybizzykitchen
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Ingredients

  • 1/2 cup Trader Joe’s 8 chopped veggie mix (0), 1.5 ounce deli ham (1) and 1/2 ounce of Cabot cheese chipotle cheese (2). On the side is a light Thomas English muffin (3) and a cup of grapes (0) for a filling 8 point breakfast.
  • chopped
  • 1/4 of a cup. Really?! That’s hardly anything. So I just scanned the first five bags of granola and they ranged in points from 4 up to 12 points! I found this Kashi cranberry spelt and flax granola which had a serving size of a more reasonable 1/3 cup (4). So my whole parfait ended up being only 6 smart points, so I also stopped by Hannah’s work and got an almond milk latte for another 2 SP.
  • 1 cup of cooked spaghetti squash on the side. I find that if I bake the spaghetti squash and let it cool in the microwave overnight (I nuke a medium size one for 7 minutes) that I get the “spaghetti” strands that I want and it’s not mushy. Then right before I reheat it, I put the squash in a paper towel and squeeze as much water out as I can. I only heat it up for 30 seconds at work, because I know the hot chili will heat it all the way through and it isn’t mushy at all. Chili (5), spaghetti squash (0) 1/2 ounce chipotle Cabot cheese (2) and a tablespoon of sour cream (1). 8 Smart Points.
  • 4 ounces of the pork
  • 1/2 cup of brown rice
  • 1 tablespoon of Tastefully Simple ginger sriracha stirfry sauce
  • 10 ounces peeled, deveined shrimp (I used 41-50 count per pound)
  • 2 tablespoons I Can’t Believe It’s Not Butter Light, divided
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup chicken broth
  • 2 teaspoons creole seasoning (spicy – so start with 1!)
  • 1/2 teaspoon Tabasco
  • juice of half a lemon
  • zest of one lemon
  • 2 cloves minced garlic

Instructions

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