Shrimp Fried Rice

A quick and easy go-to meal!

Shrimp Fried Rice
Cooking spray
2 large eggs, lightly beaten
3 green onions, sliced
2 c. cold cooked brown rice
1 c. frozen peas
½ c. shredded carrots
2 TB reduced sodium soy sauce
2 tsp rice vinegar
½ tsp crushed red pepper flakes
14 oz cooked shrimp, tails removed

Spray skillet with cooking spray. Add eggs and cook, stirring occasionally; transfer to plate. Add onions, rice, peas and carrots and cook 4 to 5 minutes. Add soy sauce, vinegar and red pepper flakes. Add shrimp and egg and heat through.
Yield: 4 servings. Per serving= 341 Calories; 5g Fat (12.6% calories from fat); 29g Protein; 44g Carbohydrate; 3g Dietary Fiber; 287mg Cholesterol; 299mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Maple Sweet Potatoes

This is pretty much how I use up left over pumpkin too... I put these in the microwave for 10 minutes instead of baking in the oven.


Whipped Maple Sweet Potatoes
makes:6 servings

3 lb red garnet sweet potatoes
2 tablespoons maple-flavored syrup
2 tablespoons butter or margarine, softened
1/2 teaspoon salt
Ground cinnamon
Additional maple-flavored syrup, if desired

1. Heat oven to 350°F. Pierce sweet potatoes with fork. Place potatoes in 9-inch square pan. Cover with foil; bake about 1 hour 15 minutes or until potatoes can be easily pierced with a knife. 2. Slip off potato skins. In large bowl, beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, the butter, salt and desired amount of cinnamon. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup. 1 Serving: Calories 180 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 280mg; Total Carbohydrate 34g (Dietary Fiber 5

Pecan Pie Cookies

These are not low cal but they are good. My BIL loves pecan pie so I made these for him. I tried them with less brown sugar and subbed Splenda but I don't think they were sweet enough so I've put it back. :)

Pecan Pie Cookies
1 cup firmly packed brown sugar
2 tablespoons margarine, fat free, softened
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons light margarine

Filling:
2/3 cup chopped pecans
1/2 cup packed brown sugar
1 teaspoon vanilla


Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed. Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

Recipe Tip
These cookies can be made ahead and stored in the freezer up to 3 months. Place cookies in containers with tight-fitting lids, separating layers with waxed paper.

Yield: 24 cookies. Per cookie= 122 Calories; 3g Fat (23.4% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.

Crazy Crust Pizza

This came from Quilting Barbie on the WW Recipe Review Board. It's a quick and easy pizza that won't kill your point budget.

Crazy Crust Pizza
Servings: 4
Level of Difficulty: Easy Course: main meals

1 cup(s) all-purpose flour
1 tsp table salt
1 tsp McCormick Oregano leaves
1/8 tsp black pepper
1 egg white
2/3 cup(s) fat-free skim milk
16 slice(s) Hormel Pillow Pack Turkey Pepperoni
1 cup(s) mushroom(s) '
1 cup(s) pizza sauce
1 cup(s) shredded part-skim mozzarella cheese
1/4 cup(s) onion(s), chopped

In a small bowl, combine batter ingredients until smooth. Pour into greased and dusted pizza pan. Tilt pan so that batter covers bottom. Arrange toppings and bake at 425 for 25-30 minuts or until crust is deep golden brown. Remove from oven drizzle with sauce. Sprinkle with cheese and return to oven for 10-15 minutes.
Yield: 4 servings. Per serving= 249 Calories; 6g Fat (21.6% calories from fat); 17g Protein; 31g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 1387mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

Mississippi Sin

I combined a couple of recipes to get this tasty dip.

Mississippi Sin
1 cup light sour cream
8 ounces light cream cheese
1 cup ham, extra lean
1 teaspoon onion powder
1/2 teaspoon worcestershire sauce
2 teaspoons dried chives
4 ounces green chili peppers
1 cup cheese, reduced fat Sargento mexican blend

Combine all ingredients in medium bowl. Heat in small slow cooker or pour into hollowed out round bread loaf, wrap in foil and bake 1 hour at 350^. Serve with bread, crackers or sliced vegetables.
Yield: 12 servings. Per serving (about 1/3 cup)= 95 Calories; 6g Fat (57.5% calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 341mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Green Chili Rice

This is another yummy recipe from the WW recipe exchange this Christmas. It's a delicious Mexican side dish and it's even better with a little avocado sprinkled in before serving.

Green Chili Rice

10 ounces green enchilada sauce
4 ounces green chiles
1 teaspoon onion powder
14 ounces fat-free chicken broth
2 cups brown rice, instant
1/2 cup cheese, reduced fat Sargento mexican blend

Preheat oven to 350^. Combine all ingredients in large bowl. Pour into casserole sprayed with cooking spray. Bake uncovered 40 minutes.

Yield: 8 servings. Per serving: (about 1/2 cup)= 175 Calories; 3g Fat (15.7% calories from fat); 7g Protein; 32g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 220mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

Rum Balls

These are a tasty addition to a holiday party.

Rum Balls
2 c. semi sweet chocolate chips, divided
2 TB raspberry rum
1/2 c. finely chopped pecans

Line cookie sheet with parchment paper. Melt 1 1/4 cups chocolate chips in microwave; be careful not to burn. When melted add rum and continue stirring until well combined; mixture will become thick. Refrigerate until cool then drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. Melt remaining chocolate and dip the balls into the melted chocolate then roll in the pecans. (coconut can also be used.)
Yield: 45 balls. Per ball= 58 Calories; 4g Fat (55.1% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.