Veggie pasta…

veggie

Trying to improve my sugar (means less carbs/pasta) so tried this tonight-Spiralized raw zucchini & yellow squash- lightly sautéed and a spoon of pasta sauce. Not bad tasting- doesn’t keep you filled up as long but hopefully can get my sugar back down.

Another recipe that looks good…

Zoodles with Spicy Shrimp

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp

Servings: 1 • Size: 1 zucchini + shrimp • Old Points: 5 pts • Points+: 6 pts
Calories: 235.5 • Fat: 9 g • Carb: 14.5 g • Fiber: 4 g • Protein: 25 g • Sugar: 4 g
Sodium: 179 mg (without salt) • Cholesterol: 173 g

Ingredients:

1 1/2 teaspoons olive oil
pinch crushed red pepper flakes
4 oz peeled and deveined shrimp
2 cloves garlic, sliced thin and devided
1 medium zucchini, spiralized
pinch salt and fresh black pepper
1/4 lemon
1/4 cup halved grape tomatoes

Directions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.

Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

Makes 1 serving.

Mediteranean-Pork-Chops-and-Vegetables

Another meal I am trying this week…

Mediterranean Boneless Pork Chops
Servings: 4 • Size: 2 chops, 3/4 cups veggies • Old Points: 5 • WW Points+: 6 pt
Calories: 230 • Fat: 9 g • Carb: 9 g • Fiber: 2 g • Protein: 28 g • Sugar: 2 g
Sodium: 502 mg • Cholest: 72 mg

Ingredients:

16 oz (8) thin sliced center cut boneless pork chops
3/4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)
1 small (6 oz) zucchini, ends trimmed off
1 small (6 oz) yellow squash, ends trimmed off
1 cup halved grape tomatoes
1 tablespoon extra virgin olive oil
¼ tsp Kosher salt and fresh cracked pepper
¼ teaspoon oregano
3 garlic cloves, sliced thin
cooking spray
1/4 cup of pitted and sliced Kalamata olives
1/4 cup of crumbled Feta cheese
fresh juice from 1/2 large lemon
1 tsp grated Lemon rind

Directions:

Preheat oven to 450 degrees. Season the pork chops with Montreal seasoning (or any seasoned salt you like).

To Julienne the Zucchini and Yellow Squash: Use a mandolin fitted with a julienne blade, or slice the zucchini into 1/8-inch thick slices. Cut the slices lengthwise into 1/8-inch thick strips.

Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes, cut side up, on a baking sheet lightly sprayed with cooking spray; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes (this will prevent the garlic from burning). Transfer to a large work bowl and set aside. Reduce oven to 200°F.

Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil and zucchini with 1/8 tsp salt and sauté until tender, about 5 minutes. Add to bowl with tomatoes and place in the warm oven.

Working in two batches, spray the skillet with cooking spray and cook half of the the pork chops on medium-high heat for about 1 1/2 to 2 minutes on each side. The pork chops are thin so you don’t want to over cook them or they will be tough. Set aside on a platter.

Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon rind. Serve the vegetables over the pork chops and top with Feta cheese.

One Comment

  1. Avatar Erin said:

    I love zoodles! I usually just keep it simple. You do get hungry again for sure. For dessert, you could make that raw berry crisp that I gave one year too. All fresh berries and natural sugars.

    August 13, 2014

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