Angry Shrimp

Ingredients:

• 6 ounces fresh linguine 
• 1tablespoons olive oil
• 1 pound raw large shrimp, peeled and deveined 
• 1/2 onion, chopped
• 2 cloves of garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon crushed red pepper
• 2 tablespoons tomato paste
• 1 (14.5-ounce) can diced tomatoes, undrained

Preparation:

1. Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. 
3. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. 
4. Sprinkle shrimp with salt; add shrimp to pan.  Cook until shrimp are done (about 8 minutes, flipping after 4 minutes).
5. Serve over pasta.

 Makes 3 servings (1 serving=1c. pasta and 1c. shrimp mixture).

 6 WW points+

Chicken Aglio E Olio

I make chicken at least twice a week, so I am always looking for new recipes to make using chicken.  This one was so yummy with a bit of heat.

• 1 lb skinless, boneless chicken breast, thin-sliced
• 1/3 cup all-purpose flour 
• 1 tablespoon grapeseed oil (or whichever oil you prefer)
• 2 tablespoons margarine or butter
• 8 garlic cloves, thinly sliced
• 4 pickled hot cherry peppers, halved and seeded
• 1 cup chicken broth
• 1 tablespoon dry breadcrumbs

Preparation:

•  Dredge chicken in flour.
• Heat oil and butter in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until browned. 
• Add garlic; cook 30 seconds. 
• Add peppers; cook 30 seconds. 
• Add broth; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done. 
• Stir in breadcrumbs; cook until liquid thickens (about 1 minute). 
• Taste sauce, and add salt to taste (I added a few shakes of kosher salt to mine).

I served over pasta and sprinkle a little reduced fat parmesan cheese over it.

Makes 5 servings, each serving 5 WW points+.

Char Siu Pork Roast

This recipe was SO good, it reminded me a lot of the beef teriyaki at a Chinese restaurant near here called Asia Grill.

Ingredients:

• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds  pork shoulder, trimmed 
• 1/2 cup fat-free, less-sodium chicken broth

Prep:

1. Combine first 7 ingredients in bowl of slow cooker, stirring well with a whisk. Add pork and coat. Marinate in refrigerator overnight.
2. Place pork slow cooker. Cover and cook on low for 8 hours.
3. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface.
4. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. 
5. Shred pork with 2 forks; add back to sauce and mix together.

 I served this over rice with peas as a vegetable.


Makes 8 servings, 1 serving is 5 WW points+.