Monday, February 28, 2011

Shrimp Creole- Weight Watcher's style


This is a yummy Mardi Gras recipe!

Shrimp Creole

PointsPlus™ Value: 8
Servings: 4
Preparation Time: 25 min
Cooking Time: 20 min
Level of Difficulty: Easy

Ingredients



1 Tbsp vegetable oil


1 Tbsp all-purpose flour

1 stalk(s) celery, chopped (medium)

1 small onion(s), chopped


1 clove(s) garlic clove(s), minced (medium)

1 medium green pepper(s), chopped

14 1/2 oz canned diced tomatoes, drained

2 Tbsp canned tomato paste


1/4 cup(s) red wine

1 cup(s) fat-free chicken broth


1 leaf/leaves bay leaf


1/8 tsp paprika, smoked, hot Spanish variety


1/4 tsp dried basil


1/4 tsp dried oregano


1/2 tsp table salt, or more to taste


1/4 tsp black pepper

1 pound(s) shrimp, peeled and deveined

2 Tbsp scallion(s), minced


1 Tbsp parsley, Italian, fresh, minced


1 Tbsp fresh lemon juice

2 cup(s) cooked brown rice

Instructions

  • Heat oil in a large skillet; stir in flour and cook over low heat, stirring occasionally, until mixture is smooth, about 5 minutes. Stir in celery, onion, garlic and green pepper; sautĂ© 5 minutes. Add canned tomatoes, tomato paste, wine, broth, bay leaf, paprika, basil, oregano, salt and pepper. Bring to a boil; reduce heat to low.
Stir in shrimp and simmer 5 minutes. Stir in scallions, parsley and lemon juice; simmer 1 minute. Remove bay leaf. To serve, spoon 1/2 cup of rice into each of 4 bowls and top each with about 2 cups of shrimp creole.

Sunday, February 27, 2011

Meatball Lasagna


Meatball Lasagna

Prep Time

25 Minutes

Total Time 9:40 Hrs: Mins

Makes

8 servings

1 jar (26 oz) tomato pasta sauce (any variety)

1 can (14.5 oz) diced tomatoes with Italian herbs, undrained

1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half

1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained

1 container (15 oz) ricotta cheese

1 egg, beaten

2 tablespoons chopped fresh basil leaves

8 uncooked lasagna noodles

3 cups shredded mozzarella cheese (12 oz)

1/4 cup shredded Parmesan cheese (1 oz)

  1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
  2. In medium bowl, mix ricotta cheese, egg and basil.
  3. Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
  4. Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Kitchen Tips

Thaw the meatballs in the refrigerator overnight, or thaw in the microwave following the directions on the box.

If desired, you can bake the lasagna right after preparing it