Skinny Bang Bang Shrimp Pasta

Oh man - SO good! If you love the Bang Bang Shrimp from Bonefish Grill, this is a MUST-MAKE. Another delicious recipe from SkinnyMom!! Mmm.

8 oz angel hair pasta
40 medium raw shrimp (about 1 lb), shelled + deveined
1 tbsp coconut oil
2 tsp cornstarch
1 tbsp paprika
1 tsp salt
½ tsp black pepper
6 tbsp light mayonnaise
¼ c Thai Sweet Chili Sauce
2 tbsp lime juice
2 tsp Sriracha
3 green onions, chopped
red chili flakes to taste, optional

Prepare angel hair pasta according to package directions. Drain and set aside.

Place coconut oil in a skillet or wok and heat on medium-high heat. In a small, shallow bowl, combine cornstarch, paprika, salt and pepper. With your hands, coat shrimp in cornstarch mixture. Place coated shrimp in heated skillet. Keep shrimp moving in skillet for about 3-4 minutes or until shrimp turns to a pink/whiter in color. Set aside.

In a medium-sized bowl, combine light mayonnaise, Thai Sweet Chili Sauce, lime juice, Sriracha, salt and pepper.

Pour over pasta and toss gently. Serve hot in bowls and top with 10 pieces of shrimp, chopped green onions and optional red chili flakes. (Only 350 cal!)

Original recipe found here.

Cheesy Tomato & Basil Bake

I've said it before and I'll say it again... I LOVE tomatoes from the oven! This was so good. I could seriously eat these with every meal, all the time!! Tomato lovers... enjoy.

1 lb cherry tomatoes, halved
2 cloves garlic, minced
1 tbsp extra-virgin olive oil
1/3 c panko bread crumbs
2 tbsp light melted butter

1/3 c part-skim shredded mozzarella cheese
2 tbsp chopped basil

Preheat the broiler. Combine the tomatoes, garlic and olive oil in an 8-inch baking dish. Season with salt and pepper. Broil, stirring occasionally, until the tomatoes are softened, about 12 minutes. Sprinkle mozzarella over tomatoes. Then, combine the Panko and the butter, and sprinkle over the tomatoes. Broil until cheese is melted and Panko becomes golden and crispy. Sprinkle the basil over the top. Serve.

Original recipe found here.

We had the tastiest dinner last night along with this bake: Garlic Mushroom Quinoa, Cauliflower Mashed "Potatoes" (SO good!), and some tiny zucchini pizza bites. I don't have a recipe posted for those. I just broil the zucchini slices on each side, add marinara, cheese, and turkey pepperoni... then broil some more!

Easy Mexican Tostadas

Ok, so I already have a recipe for some pretty amazing Skinny Mexican Pizzas. These are very similar, but easier and I guess more like a tostada! So I will call these Easy Mexican Tostadas. I didn't have a recipe for these, so I kind of just threw some stuff together! We loved how crispy and delicious these were.

4-6 low carb tortillas (60 cal)
marinara/hot sauce (or salsa)
1 lb very lean ground beef
1/2 c canned corn
shredded red-fat Mexican cheese
diced tomatoes
diced avocado
green onions
chili powder
cumin
salt/pep

Brown your ground beef, and add some chili powder, cumin, and salt/pep.

Preheat your broiler to low. Put tortillas on a baking sheet and spritz with olive oil spray. Broil tortillas 3-4 min on each side until crisp. Watch them closely!

Once crisp, spread a little marinara and hot sauce (or salsa) on your tortillas. Add some ground beef, a little corn, some cheese, tomatoes, and green onions. Put back in the oven and broil until cheese is melted and tomatoes start to get wilted. Remove from oven, top with avocado, and enjoy!

Szechuan-Style Green Beans

First homemade meal in our new house! I made Portobello Pizzas, Oven-Fried Eggplant, and this new recipe - Szechuan-Style Green Beans. They were delicious, spicy, and perfect. Not to mention I used my mom's green beans from her garden. YUM.

¾ lb green beans, trimmed
¼ c peanut or vegetable oil
4-5 dried red chilis (I did not use these)
2 cloves garlic, minced
1 tsp minced or grated fresh ginger
3 green onions, chopped

Sauce
1 ½ tsp Chinese rice wine or dry sherry
1 ½ tsp Sriracha (chili sauce), or to taste
½ tsp sesame oil
1 tbsp soy sauce
1 tsp sugar

In a small bowl, stir together the rice wine, Sriracha, sesame oil, soy sauce and sugar. Set aside.

Dry green beans thoroughly with paper towels; even a small amount of water will cause oil in the pan to spit. Heat a heavy pan over medium-high heat and add the oil. Add the beans and stir-fry, keeping the beans constantly moving, for 8-10 minutes or until the beans are browned and wilted. Turn off the heat, remove the green beans and set aside to drain on a plate lined with paper towels.

Remove all but 1 tablespoon of oil and reheat the pan. Add the chilis, ginger, garlic and green onions and stir-fry for 30 seconds. Add the sauce and return the green beans to the pan and stir-fry for about another minute. Enjoy!

Original recipe found here.

Moo Shu Chicken

WOW. I do love Hungry Girl - and this is one of her awesome recipes. This is actually a moo shu pork recipe, but we made it with chicken!

1 1/2 tbsp reduced-sodium/lite soy sauce 
1 1/2 tbsp rice vinegar 
2 tsp granulated white sugar 
1/2 tsp crushed garlic
 
1/2 tsp chopped ginger 
1/4 tsp cornstarch 
6 oz boneless, skinless chicken breasts, sliced thin
Dash each salt and black pepper 
2 c bagged cole slaw mix 
1 c thinly sliced shiitake mushroom caps 
1 c bean sprouts
 
1/2 c canned bamboo shoots, drained 
1/4 c thinly sliced scallions 
1 1/2 tbsp hoisin sauce 
1 tsp sesame oil 
8 six-inch high-fiber flour tortillas with about 50 calories each

To make the moo shu sauce, in a medium bowl, combine soy sauce, vinegar, sugar, garlic, ginger, and cornstarch. Mix until cornstarch dissolves. 

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add sliced pork, and season with salt and pepper. Add slaw mix and mushrooms, and cook and stir until veggies have slightly softened, about 3 minutes. 

Add bean sprouts, bamboo shoots, and moo shu sauce. Cook and stir until sauce has thickened and pork is cooked through, about 2 more minutes. 

Remove from heat, and mix in scallions, hoisin sauce, and sesame oil. 

Once ready to serve, warm tortillas in the microwave. Divide 1/4th of the mixture (about 3/4 cup) between two tortillas. 

Wrap 'em up, repeat, and enjoy! 

Original recipe found here.

Turkey and Black Bean Enchiladas

I have made almost all my enchilada recipes since I've been living with my parents, and my mom has loved them all. However, she raved so much about how this one is her favorite and I need to remember that for her! She's right, these are amazing. Filling, delicious, and from SkinnyTaste! Doesn't get much better.

1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes
2 cloves garlic
1/4 c chopped onion
1/4 c chopped cilantro
1-2 tsp cumin
1/8 tsp chili powder
salt
8 (6-inch) low carb whole wheat flour tortillas
1 c reduced fat shredded Mexican cheese
nonstick cooking spray

For the Enchilada Sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chiles in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 c fat free chicken broth
kosher salt and fresh pepper to taste

In a medium saucepan, spray cooking spray and sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reducethe heat to low and simmer for 5-10 minutes. Set aside until ready to use.

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid andsimmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish. 

Original recipe found here.

No-Boil Mushroom Lasagna

This is another easy dish that you don't have to pre-cook at all! Not the noodles, not the mushrooms. Mmm, mmm, mmmm!

nonstick cooking spray

2 c reduced-fat ricotta cheese

½ c chopped fresh basil

2 tbsp fresh flat-leaf parsley, chopped

1 c grated Parmigiano-Reggiano

salt/pepper

4 ounces (about 8 sheets) no-boil whole wheat lasagna noodles

10 oz sliced cremini mushrooms

4 oz white button mushrooms

½ c shredded reduced-fat mozzarella cheese

Preheat the oven to 350°F. Coat the inside of an 8 x 8 x 2-inch baking pan with cooking spray and set aside.

In a medium bowl, add the ricotta, basil, parsley, and ¾ cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.

Line the bottom of the prepared baking pan with two lasagna sheets. Top with ½ cup of the cheese mixture. Using the back of a spoon, spread the mixture so that the noodles are covered. Top with a layer of mushrooms. Repeat the procedure two more times. On the last layer, place two lasagna sheets on top of the mushrooms. Spread a layer of the remaining cheese mixture on top. Scatter the mozzarella and remaining Parmigiano-Reggiano on top.

Cover tightly with foil and bake in the oven for 30 minutes.

Raise the temperature of the oven to 425°F, and bake for another 15 minutes. Uncover the dish and continue to bake for another 15 minutes or until the top is golden brown.

Original recipe found here.

One Pan Mexican Quinoa

WHOA! This is so yummy and so easy!! When I planned to make this, I was expecting it to be good of course... but this was AMAZING. Will was so mad and jealous that he didn't get to have any - he was out of town. It's so pretty and colorful too!

1 tbsp olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 c quinoa
1 c vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 c corn kernels
1 tsp chili powder
1/2 tsp cumin
salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
juice of 1 lime
2 tbsp chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

Original recipe found here.

Skinny Slow-Cooker Creamy Italian Chicken

I love SkinnyMom. I have made so many of her recipes and never been disappointed! This is comfort food and it's awesome. The creamy sauce, the delicious noodles, plus some veggies mixed in... what a combination!

1½ lbs boneless, skinless chicken breasts
½ cup water
8 oz reduced-fat cream cheese
12 oz package frozen broccoli

8 oz sliced baby bella mushrooms
10.75 oz can fat-free cream of chicken soup

6 oz package Italian dressing, dry mix

Place chicken in the bottom of your slow cooker. Combine Italian dressing and water. Pour over chicken.
Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is done).

Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker. Mix together soup and cream cheese (I found microwaving the two for a few seconds before stirring makes the mixing a lot easier). Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli and mushrooms into the slow cooker mixture. Add chicken back to the slow cooker and mix well. Turn the slow cooker on HIGH and cook until heated through (about 30 minutes). Serve over pasta or rice!

Original recipe found here.

Honey Orange Shrimp Stir-Fry

This was amazing!! I am trying to cook with shrimp more - and this is a recipe I could make over and over again. The sauce was just amazing.

Sauce
1/2 c honey
1/3 c soy sauce
1 1/2 tbsp cider vinegar
1 tbsp cornstarch
1 tbsp orange rind, grated

Stir-fry
1 tbsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, grated
1 sweet red pepper, seeded and diced
2 c broccoli
1 c snow peas
1 -1 1/2 lb shrimp, peeled and deveined
3 green onions, chopped
cooked rice or noodles

Combine all the sauce ingredients. Mix until smooth. Set aside. Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute. Add the diced peppe, broccoli, and snow peas. Stir-fry for 1 minute or until tender-crisp. Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute). Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions. Serve over cooked rice or noodles.

Original recipe found here.