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Who knew eating healthy could be this good?

August 3, 2010

>I’ve got a few recipes to share, y’all! We have had more yummy food these last two weeks than I can recall in quite some time. Almost every night we have not just one, but two vegetables on our plates. If you know us, you know that is a rarity! Here are some new foods that have made our list of “keepers”.

1. Shrimp Tacos with Tomato-Avocado Salsa

You can find the recipe here. I didn’t make the mojo it says to make- couldn’t find the ancho chile paste at SuperTarget and didn’t want to go hunt it down. Instead, I just used a little BBQ sauce mixed with some smoked paprika, cayenne pepper, cumin, EVOO, salt and pepper. It worked beautifully. The salsa was incredible- so fresh and light. We put a couple of shrimp on each corn tortilla, topped it with the salsa, and that was it! Each taco is only 2 points which is incredible for how yummy they are.

2. The Best Broccoli of Your Life

Thanks to Big Mama, I got my husband to eat broccoli by cooking it this way. We both LOVED the way it tasted with the garlic, lemon, and Parmesan cheese. Seriously, it was SO good. I only put in 1/2 of the lemon juice (because we are both not too fond of lemon) and about 2 TBSP of Parmesan cheese (to save some points), and I think it was perfect.

3. My Sister’s Shrimp Pasta

We’ve been eating a lot of shrimp lately because it is low in points and we both love it. Amy created this one by using one of Rachael Ray’s 365: No Repeats recipes then tweaking it to fit in with WW. Oh, and this recipe is taken directly from her e-mail to me. She wasn’t writing this to blog it, but I hope she doesn’t mind that I am!

whole wheat thin spaghetti
olive oil
garlic
shrimp
anchovies (can be omitted)
crushed red pepper (if you like hot and spicy)
frozen cooked shrimp (one pound red bag at wal-mart) –thaw this while your pasta is cooking, it only takes a few minutes under cool running water in the sink (directions on bag)
butter (optional for guys)
fresh basil

First get the pasta water going (typical rachael ray). getting everything else together only takes a few minutes so I actually wait until I drop the pasta in the boiling water to start everything else: then heat a large skillet over medium heat. drizzle evoo, a few times around the pan (the more the tastier, but the more points too) add in 2 anchovie fillets if you like (they melt away and give the dish a really salty seafood flavor, i think you will like it). with a wooden spoon mash up the anchovies so they melt into tiny pieces. add lots of chopped garlic, i use the kind in the jar. as much as you like. cook the garlic and anchovies together for a couple of minutes and then add in the crushed red pepper, turn to low heat, right before it’s time to drain the pasta, put all the shrimp in the skillet and get it coated with the evoo, garlic, and anchovy bits, then add in one or two ladles of the starchy cooking liquid from your pasta. drain the pasta and then pour the pasta into the skillet and toss with everything. season well with salt and pepper (very important step) pull out your portion (i pull out one for supper that night and another for lunch the next day) then stir in a big hunk of butter and lots of parm cheese for trey’s. the rachael ray version says to serve with crusty bread for mopping up the juices, but we just have a one-bowl wonder with nothing else with this dish.

That’s it for now. I’m trying out a few more recipes this week, so I’ll let you know if I have any more to add to the list!

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