Rander9576's profile page
Recipes
Spicy Scallop and Shrimp Alfredo
By Rander9576
1. Mix garlic powder and cayenne and toss with scallops and shrimp
- Serves 4
- 1 lb large prawns, peeled and deveined
- 1 lb. large sea scallops
- 1 cup sliced mushrooms
- 1 pkg frozen cauliflower florets (thawed)
- 1 cup fat free half and half
- 1/3 cup grated parmesan cheese
- 2-3 large cloves garlic minced
- 1/2 cup chopped onion
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper (a bit less if you don't like spicy)
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 2-3 TBS butter
- 1 TBS olive
- cooked linguine (approx 1/2 pkg)
Garlicky-Kielbasa Spaghetti Squash
By Rander9576
Preheat oven to 375°F. Halve squash lengthwise and scoop out seeds
- 1 1/2 pound(s) uncooked spaghetti squash, seeds removed
- 2 tsp olive oil
- 3 oz kielbasa, finely chopped
- 2 clove(s) garlic clove(s), chopped (or to taste)
- 1/2 tsp ground cumin
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
Chicken Chorizo and Shrimp Paella- (7 ww pts)
By Rander9576
In small bowl combine saffron with hot water to dissolve Heat 1 tsp oil in large skilled over high heat
- Makes 3 servings
- 6 large uncooked shrimp deveined and cut in thirds
- 1/2 cup uncooked aborio rice
- 1/2 small onion chopped
- 1/2 chopped bell pepper
- 1 scallion sliced
- 1 TBS minced garlic
- 4 oz chicken chorizo (use home made turkey chorizo)
- 10 1/2 rotel tomato diced
- 1/2 cup fat free chicken broth
- 1/2 cup frozen peas
- 1/2 tsp saffron
- 2 TBS hot water
- 1 tsp salt
- 1 //2 tsp paprika
- 2 tsp extra virgin olive oil
Spinach and Chickpea Curry (5 ww pts)
By Rander9576
Preparation Heat the oil in a 12-inch sauté pan over medium-high heat
- 3 Tbs. canola oil
- 1/4 medium red onion, thinly sliced
- 2 Tbs. finely chopped fresh ginger
- 1 Tbs. curry powder
- 1 tsp. garam masala
- 1/8 tsp. cayenne
- 1 15-oz. can chickpeas, rinsed and drained
- 1 14-1/2-oz. can diced tomatoes
- Kosher salt
- 7 oz. (7 packed cups) baby spinach
- 1/4 cup chopped cilantro
- 1/2 cup fat free Greek yogurt
Sheet Pan Garlic Parmesan Chicken & Potatoes
By Rander9576
Tasty garlic sheet pan garlic parmesan chicken & potatoes made together on one pan! This easy and healthy sheet pan...
- 3-4 small-medium brown/russet potatoes
- 3 tablespoons oil, divided
- 4 teaspoons garlic powder
- 3 teaspoons Italian seasoning
- 1 1/4 teaspoons salt
- 1/4 teaspoon pepper
- 1/3 cup grated parmesan cheese, plus additional for topping
- 3-4 boneless skinless chicken breasts
- ranch dressing or ketchup, for serving
Scallop and Bacon Kabobs- 4 points
By Rander9576
Soak eight 10- to 12-inch wooden skewers in water for 30 minutes (or use metal skewers)
- yields 4 servings
- 1 pound(s) scallops, jumbo-size preferred (about 12 to a pound)
- 8 slice(s) uncooked reduced-fat bacon
- 1 medium zuchinni, sliced into 1/2-inch-thick rounds
- 16 medium grape tomatoes, or cherry tomatoes
- 16 button mushrooms
- 1/2 tsp table salt, or to taste
- 1/2 tsp black pepper, or to taste
Pickled Red Onions (1 ww pt)
By Rander9576
Pickled Red Onions are a great way to use leftover red onion and are a great topping for tacos, sandwiches, pizza, ...
- 1.5 cups sliced red onion
- 1 clove garlic
- 3 Tbsp white sugar
- 1.5 Tbsp salt
- 1/2 tsp peppercorns
- 1 cup white vinegar
Instant Pot Split Pea Soup (5 WWpts)
By Rander9576
Turn the pressure cooker on to the Sauté function
- 1 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Onion, diced
- 3 Stalks of Celery, diced
- 2 Bay Leaves
- 1/2 tsp Thyme Leaves, dried
- 3 Carrots, chopped
- 4 cloves Garlic, pressed or finely minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 6 cups Chicken or Vegetable Broth (use only 5 cups for a thick soup)
- 1 lb Green Split Peas, rinsed and sorted (unsoaked)
- 1 tsp Liquid Smoke (Optional) for vegetarian version
Personal Pizza with Garlic, Spinach & Mozzarella
By Rander9576
Preheat oven to 400°F. In a small bowl, combine tomato sauce, red pepper flakes and garlic; stir to mix well
- Makes 2 pizzas (each 1 is 6 pts)
- 1/2 cup natural salt-free tomato sauce
- 1/4 to 1/2 tsp red pepper flakes, or to taste
- 2 or 3 medium cloves garlic, passed through a garlic press or very finely minced
- 2 whole-wheat, sprouted-wheat or gluten-free pitas
- 1 cup loosely packed spinach or other winter greens, finely chopped
- 2 oz fresh mozzarella, thinly sliced into rounds
- 2 tbsp minced fresh basil leaves
Brussels Sprouts with Pine Nuts
By Rander9576
Toast nutmeats on a sheet pan under the broiler for 2 to 3 minutes or until lightly browned, do not burn
- Yields 6-8 servings
- 3 tablespoons pine nuts, toasted, divided
- 1 tablespoon butter
- 1-1/2 tablespoons extra-virgin olive oil
- 1 cup shallots thinly sliced
- 4 garlic cloves thinly sliced
- 1 pound brussels sprouts, trimmed, thinly sliced
- 2 teaspoons fresh lemon juice
- Salt and pepper to taste