Cooking Club! Chipotle Bang Bang Shrimp Bites

It was nearly 55 degrees by the time I got to work yesterday, such a beautiful day.

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I knew it was going to be a busy day, it being the last full day at the office.  I had a taste for oats for some reason, so hit up Pret for their steel cut oats – so creamy and only 4 smart points.  They have tiny cups of brown sugar and granola that go with the granola, so I am calling my “extras” 3, with sliced banana, so breakfast came in at 7 points.  I’ve packed all my bowls, so my glass coffee mug had to step in.  I couldn’t use it anyway because the coffee machines were already packed for our office move.

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And Pret again for lunch!  This was a bacon and egg breakfast sammie – this bread is amazing, I haven’t looked up the points yet, but I am calling it 10. 

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TODAY IS MOVING DAY!  I am sure you guys are sick of having me talk about it, but this has been my life the last two weeks.  Packing boxes, throwing out old shit (my boss had papers in his office from 1979!).   Still so much to do, but if I end up throwing stuff in a box just to move it, that’s what’s going to have to happen. 

So it was a nice reprieve to have Cooking Club last night! Courtney is always the hostest with the mostest!

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Our Cooking Club meets every two months.  Courtney assigns the head chef, the theme of the dinner is decided and everyone is assigned either a signature drink, appetizer, side dish or dessert.  

I was assigned an appetizer.  I have to be a bit creative because I come straight from work.  Courtney had already told me she was making queso fundido, so I wanted to do a lighter app to balance it.  I cooked the shrimp and made the sauce the night before, then had Hannah meet me at the train station to bring me my food and I assembled this in a couple minutes at Court’s house.

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Serves 1 bite each

Chipotle Bang Bang Shrimp Bites

5 minPrep Time

5 minCook Time

10 minTotal Time

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Ingredients

  • 1 English cucumber, sliced
  • 1 pound of shrimp (I used 40-51 count), peeled and deveined
  • 1 tablespoon taco seasoning
  • 1 tablespoon grapeseed oil
  • 1/2 cup Chobani plain Greek yogurt
  • 1/2 cup guacamole (make it easy and use Wholly Guacamole)
  • 1 tablespoon real mayonnaise
  • 1/4 teaspoon garlic powder
  • juice of 2 limes, divided
  • 1/4 cup cilantro
  • 1 teaspoon Tajin
  • 1 teaspoon Chipotle seasoning (such as Mrs. Dash)
  • salt to taste

Instructions

  1. Heat a skillet over medium heat and add the shrimp. Toss the taco seasoning over the shrimp and the juice of one lime and mix and cook until the shrimp are opague - these shrimp are small, so it only took about 4 minutes. Let cool.
  2. To make the chipotle bang bang shrimp sauce, combine the yogurt, mayo, garlic powder, juice of 1 lime, cilantro, Tajin and Chipotle seasoning and puree in a mini food processor, or mix well with a whisk (just chop up the cilantro). Season with salt to taste.
  3. To assemble: slice cucumber, top with guacamole, dip the cooled shrimp in the Chipotle sauce, top the shrimp on the avocado and top with more chopped cilantro.
Recipe Type: Appetizer

Notes

Tajin can be found in the Mexican aisle - it's a seasoning that has a citrus note to it - it wakes up any Mexican dish.

7.3
http://www.mybizzykitchen.com/2017/04/21/cooking-club-chipotle-bang-bang-shrimp-bites/

Everything was delicious.  Lindsay made a cucumber and honeydew melon sangria; Courtney made queso fundido; Tina made chicken and salsa verde enchiladas with a pineapple avocado salsa; Catherine brought chips and salsa; Mary Beth made a Mexican street food corn salad (so spicy good – I could have eaten the whole bowl!); Julie made a cowboy caviar salad with roasted corn, black beans, black eyed peas, avocado and cherry tomatoes with a delicious dressing (middle picture below); and because we hadn’t eaten enough, finished with Donna’s sopapilla cheese cake pie that was amazing and definitely insulin worthy.  Pretty sure everything I ate will be on my dinner menu next week 😀

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Great food and friends, delicious wine and so much to be thankful for in this crazy mixed up world we live in.

I was also happy to meet my friend Mary Beth’s new adopted son Jude.  I want to share his picture, but I didn’t want to post it without her permission, but I know I’ll be doing some babysitting in the near future – he looks like a cabbage patch doll, is only 2 months old and stayed awake the whole time just looking at everything that was going on around him.  MB, he can come to every Cooking Club get together 😀

I have a busy weekend!  Tomorrow I am a culinary judge for the ACT-SO program on the south side of Chicago – I have to be there bright and early at 8:00 a.m.  And on Sunday my Mom and I are going to the White Sox game.  Joe, I keep meaning to call you this week, but it’s been crazy, but I plan on spreading some of your Dad’s ashes at the game on Sunday – it’s the first game I’ve gone to since he passed away.  A co-worker of mine has season tickets in the first row on the 3rd base side that she couldn’t use.  The weather is supposed to be sunny and 60 – perfect baseball weather in my book!  I’ll try to take some video for you. 

I hope you have an amazing weekend!  Make it a great day 😀

Shrimp Stir-fry

I can usually get so much done at work in an hour before my actual start time without any distractions.  Yesterday I had plans of taking the early train in, but even though I had 5 minutes to spare (which is cutting it close for me!) the train that was supposed to come at 6:58, came at 6:53. And sat for 5 minutes and then left.  But I was behind the gate, so there was nothing I could due.  Luckily because it’s the morning rush, I only had to wait 15 minutes for the next train, but since I live in the “sticks” it’s usually an hour between trains.  

It was a gorgeous morning, so I didn’t mind sipping my coffee looking at this beautiful sky.

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I hit the ground running when I got to work.  The movers are already starting to move stuff, and while I really like my boss and told him my strategy for getting his office packed up, he said “can we just concentrate on the work first?”  Um, okay, but I don’t know what moving fairies he thinks are going to pack up his office.

Before I knew it, I looked up and it was nearly 2 and I hadn’t eaten lunch yet.  This may seem like a weird combo, but it was really good.  We were told to remove our condiments and take them home sooner rather than later, and I forgot I had this wasabi sauce in there.  Those are leftover ham roll ups in butter lettuce, cucumbers with light goddess dressing, 1/2 ounce of cheese and two tangerines.   Lunch was 5 smart points.

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When I was cleaning out the downstairs fridge, I saw that I had a package of Nasoya Shiritaki noodles (I found them at Walmart) that were about to expire.  I bought them when Hannah and Jacob started their keto diet, since there aren’t any carbs in them.  The each took one bite and spit them out – they said it felt like they were eating worms.  I wondered if I pan fried if that would help with the taste?

Serves 1

Shrimp Stir-fry

Such a quick and easy dinner - the texture of the shiritaki noodles pan fried is so much better than boiled.

Even though the shiritaki noodles are two servings per package, it's still only 1 point for the whole bag and 30 calories.

2 minPrep Time

8 minCook Time

10 minTotal Time

Save Recipe

Ingredients

  • 1 teaspoon grapeseed oil
  • 1.5 cups broccoli slaw (or any mixed veggies)
  • 3 ounces raw shrimp
  • 2 tablespoons ginger sriracha sauce
  • 1/2 teaspoon black sesame seeds
  • 1 package shiritaki noodles*

Instructions

  1. Heat a cast iron skillet, or non-stick skillet and heat the oil over medium heat. Rinse the shiritaki noodles for a couple mintes, and squeeze dry. Add the noodles to the oil and cook for about 3 minutes a side. The noodles will start to brown a bit on the edges. I also sprayed a little bit of Pam too so they wouldn't burn.
  2. Remove noodles to your plate. Add the shrimp and cook for 2-3 minutes depending on the size of your shrimp. Remove to your plate. Add about 1/8 cup of water to the pan, and add the veggies, and cook for 2 minutes. Add the shrimp and noodles back in and toss in the 2 tablespoons of the ginger sriracha sauce and cook for 30 seconds on hight, then plate.
Recipe Type: Shrimp
7.3
http://www.mybizzykitchen.com/2017/04/18/shrimp-stir-fry/

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That’s a dinner plate of food for only 4 smart points!

I didn’t figure out my points for the day yesterday until this morning, and I only ate 12 points yesterday.  But I think my body was okay with that after all I ate on Easter!  Too many chips, cheese, crackers, wine.  I think it was my body’s way of detoxing from the overeating 😛  But I was full, I got home late so didn’t eat dinner until nearly 8:15, so didn’t feel hungry before going to bed.  

I did decide that it’s worth it to get lunch out a couple times this week to get some healthy food during my crazy work days.  I think Roti will be on tap for today – lots of veggies and chicken.  Yum!

Make it a great day!  

Shrimp and Avocado Wonton Bites

I had to share this picture from when I left work on Tuesday night.  Chicago at night never ceases to amaze me.  I have to remind myself how lucky I am to leave so close to a great city like Chicago!

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I was ill prepared with my food yesterday.  I wasn’t thinking about my lack of time to put stuff together for the day after working a double, so I do what I normally do when I am running late.  THROW SHIT IN A BAG!  This time it was all the fruit.  I decided to pick up steel cut oats from Pret on my way to work.  It’s convenient that it’s in the lobby of my building!  Their oats are 4 points, I used a teaspoon of brown sugar and a teaspoon of their granola for an extra two points = 6 point breakfast.

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When I was throwing my fruit in a bag and moving on to what to bring for lunch, I thought “It’s Thursday – just get a soup to eat after the WW weigh in!”  It wasn’t until I was on the train that I saw someone post this:

hump day

My blog friend Randi (hi Randi!) told me that she mystery shopped at Blaze Pizza and said it was pretty good.   It was kind of crappy out, but it’s only a 4 block walk so I sucked it up.  I got there right around 12:45.

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Quite a bit of a line, but the woman in front of me said it went by pretty fast.  In all, I think I waited all of 10 minutes from when I walked into the door until I got my pizza.  As I sat down almost at 1:00, there was only one person in line – lesson learned!

I chose the “Simple Pie” with 1 topping which came to $6.68.  I wasn’t sure how big the pizza was.  Before I went, I checked my trusty WW app, and it said a slice was 3 smart points.  The pizza cooks in a giant oven and literally cooks in a matter of minutes.

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That woman was hilarious – she’d shout out your name when your pizza was done, and if she yelled your name more than twice she’d say “it’s okay STEVE, this pizza you created looks good and I am hungry, I’ll eat it!”

I added banana peppers to mine – perfection.

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Three slices was 1/2 the pizza, and came in at 10 smart points.  I really liked this pizza.  Loved the crunchy edges, and the crust was perfect too:

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And I always love a shout out on Instagram!

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This actually kept me full all afternoon.  So between breakfast and lunch I had 16/30 points. 

Hannah texted me a picture of chicken legs that she was making for their dinner.  Or should I say Jacob’s dinner – she had tofu!  But I had already defrosted shrimp, so I told her to count me out.  Bad idea! 

Over the summer and fall you’ll remember me talking about Hardcore Carnivore Black Rub, and I think recently I showed you that I just got their new rub called Hardcore Carnivore Red.  Hannah baked the chicken with just this Red rub, and the flavor is outstanding.  I can only imagine how a grill would make this better.  So the first part of my dinner was eating one of these chicken legs when I got home for 4 points.  20/30 for the day.

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I had planned to make a shrimp cocktail kind of picky plate, but quickly switched gears after tasting this rub.  While it’s meant for pork, it tasted amazeballs on chicken, so why not shrimp?  I was lucky that I had an avocado that needed to be used up, and already baked wonton cups leftover, so this second dinner took just a matter of minutes to put together.   This recipe is for one serving, but you could easily quadruple it for a family.

Shrimp and Avocado Wonton Bites
Serves 1
Great for a light dinner, or apps for a brunch.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
291 calories
22 g
182 g
13 g
23 g
2 g
210 g
1108 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
210g
Servings
1
Amount Per Serving
Calories 291
Calories from Fat 109
% Daily Value *
Total Fat 13g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 182mg
61%
Sodium 1108mg
46%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
16%
Sugars 2g
Protein 23g
Vitamin A
12%
Vitamin C
30%
Calcium
11%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 wonton skins, baked*
  2. 3 ounces shrimp
  3. 1 teaspoon grapeseed oil
  4. 1 teaspoon Hardcore Carnivore Red rub
  5. 1.5 ounces avocado (about 1/2 a medium avocado)
  6. 1 teaspoon lime juice
  7. salt to taste
  8. 1/4 cup chopped red cabbage
  9. 1/4 cup chopped cucumber
Instructions
  1. Heat the grapeseed oil in a non-stick skillet.  While the skillet gets hot, just toss the rub with the shrimp and mix together.  Cook shrimp for about 1.5 minutes per side – it depends on how big your shrimp are, but I think I cooked mine for all of about 2 minutes and then took them off the heat and put a lid on the pan to keep them warm while I mixed the avocado with the lime juice and salt.
  2. On the bottom of the baked wonton, put the red cabbage and cucumber.  Add the avocado, then the shrimp and squeeze a bit of lime juice over the top just before popping these in your mouth.
Notes
  1. You can bake a dozen wonton wrappers at at time - bake at 350 for 6-10 minutes, depending on your oven, but at 6 minutes, keep an eye on them because they will go from done to burnt in a minute!
  2. Once cool, store is a ziploc bag. I've used them for up to a couple weeks and they are still crisp.
beta
calories
291
fat
13g
protein
23g
carbs
22g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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These were delicious.  And the fact that they are only 2 smart points each makes them even better!  After dinner I was at 26/30 points for the day.  I wasn’t that hungry since I didn’t eat my second dinner until nearly 8:30, but I needed to eat one more point to get my blue dot – so I ate two tablespoons of cool whip out of the container for 1 point!  And let the dogs have some puppy whip too – everyone was a winner!

Another Thursday, another WI.  Still going to weigh in before work so I don’t waste my meeting at lunch waiting in line to weigh in.  You’ll just have to see if my losing streak continues, or if I start to plateau – you never know.

Here is my Thursday Thought for the Day:

life

Make it a great day! (and Melly – promise I’ll post the pork and polenta dish lemon sauce tomorrow – pinky swear!) 

A wonderful summer soup!

Thai Shrimp Noodle Bowl

It was supposed to be a work day yesterday, so I staggered my breakfast/lunch/dinner like I do when I work 3:30 – 10:30.  I ate breakfast around 10:30, thinking I’d have lunch in the car around 3:00, and then I planned on having soup when I got home from work.

Next time you go to the store, check out bottom round steaks.  My store routinely sells them for $3.79 a pound, so these two thin steaks cost only $2.20.  Jacob was working later in the day so it was just he and I for breakfast, and when I mentioned having something with beef for breakfast, let’s just say he didn’t have any complaints about that!

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Because of the type of cut this beef is and because of how thin it was, it literally only cooked 45 seconds a side, and I set it aside to rest while I scrambled some egg/egg whites/spinach/cheese.  I placed the scrambled egg over the cooked steak, topped it with some salsa and breakfast was served.  4 points for the 4 ounces of steak, 3 points for the egg/egg white scramble and 2 points for 1/2 ounce of cheese.

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Since I didn’t have to leave the house until 2:00 (yes, I like to leave way early because I don’t like being late) I had plenty of time to get outside and get some exercise in.  I am not sure Chicago is aware that the calendar page has turned to September, because it was nearly 88 degrees when I went on my walk at 11:15 a.m.  I live in a hilly neighborhood and I decided to do some hill work.  I walked the 1/2 mile to the steepest hill, then walked down the hill and then ran (well, jogged really!) up the hill and did 10 sets of that.  I was a sweaty mess by the time I got home!

PicMonkey Collage - workout

While half way through my workout, I got a call from work, telling me that I was cut for the day because there was a lack of interest in last nights class.  They said it’s not unusual to not be busy after a holiday.  So all of a sudden I had the whole day in front of me!

I did some stuff around the house, paid September bills, and then decided that I wanted to go to the gym and swim.  When I got there I looked at my fitbit, and decided to walk until I hit 10,000 steps, and then hit the pool.  I also did 20 minutes of upper body strength – I’ve definitely gotten stronger this summer.  I was able to use 10 pound dumbbells!

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It had been so long since I actually packed my gym bag for the pool that I forgot flip flops and goggles.  I had a split second thought of “oh well, guess I am not swimming today” but then went to the front desk and asked if they sold swim goggles.  My fancy old gym did, but this is the YMCA.  She sadly said no, and then I asked if she could check lost and found and I could “borrow” a pair of goggles.  Score!

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In total, it was an hour workout at the gym and it felt great.  I am kicking myself for not being more motivated this summer, but that was in the past, and I am letting it go. 

I was really thirsty after my workout.  I think I’ve mentioned this before, but if you go to Thornton’s (or maybe any gas station?) and show them you filled up your cup with just water – 9/10 they will give it to you free – which I got yesterday.  And Thorton’s has this pellet ice that I love.  Beats paying $1.99 for a 24 ounce plastic bottle.  And yes, that snowman stays out year round. Open-mouthed smile

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I needed just a couple things to make the stuff for my giveaway on Monday.  Have you left a comment for a chance to win 12 sixteen ounce jars of salsa/lasagna soup and pasta sauce?!  By now it was close to 5:00 and I hadn’t had lunch.  As I was waiting in the checkout line, I could feel my blood sugar start to drop.  And while I was standing next to the candy aisle, I picked up one chicken finger to eat in the car ride home.  I am guessing it was 7 points.  And no picture, but I think you all know what a chicken finger looks like!

Since I wasn’t prepared to be home for dinner last night, I had to figure out what to make.  I knew Hannah and Jacob wouldn’t like what I was making, so I didn’t worry about their dinner.  There was plenty of food in the fridge for them to make their own dinner.

I knew I had frozen shrimp in the freezer, and when I went to Pinterest and put in the ingredients I had, Jessica’s Thai Coconut Curry Shrimp Noodle Bowl popped up.  I know my friends D&D are thinking “how would you have Thai red curry paste in your house to even make this dish?!”  Well, as a food blogger, I am the condiment queen and I have pretty much any condiment necessary for any type of cuisine. Open-mouthed smile

After reading Jessica’s recipe, she used both full fat and light coconut milk.  Um, not sure if you guys know this but a cup of full fat coconut milk has 552 calories and 57 grams of fat.  I am sure it’s delicious, but I had to make this recipe a bit more Weight Watcher friendly.  This recipe is for one serving, FYI.

Thai Shrimp Noodle Bowl
Yields 1
A super light summer soup! It has just enough flavorful spice, and comes in at just 9 smart points for the whole bowl.
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Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
576 calories
44 g
179 g
33 g
31 g
15 g
529 g
1825 g
2 g
0 g
16 g
Nutrition Facts
Serving Size
529g
Yields
1
Amount Per Serving
Calories 576
Calories from Fat 277
% Daily Value *
Total Fat 33g
50%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 5g
Cholesterol 179mg
60%
Sodium 1825mg
76%
Total Carbohydrates 44g
15%
Dietary Fiber 4g
17%
Sugars 2g
Protein 31g
Vitamin A
29%
Vitamin C
191%
Calcium
16%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 teaspoon coconut oil
  2. 3 ounces shrimp, peeled and deveined
  3. 1/4 cup yellow pepper
  4. 1/2 cup broccoli
  5. 1 clove garlic, minced
  6. pinch of salt and pepper
  7. 1 teaspoon Thai red curry paste
  8. 1 cup chicken broth
  9. 3 tablespoons light coconut milk
  10. 1 tablespoon chopped cilantro
  11. 1/4 cup chopped baby spinach
  12. 2 ounces dry lo mein noodles
Instructions
  1. Cook lo mein noodles according to package directions.  Mine only needed to cook for 3 minutes.  Drain and add noodles to your bowl and set aside.
  2. Heat a skillet with the coconut oil.  When the oil is hot, add the shrimp and cook for about a minute and a half.  It may not be cooked all the way, but that’s okay.  Lightly salt and pepper and set aside.  In a mason jar, add the garlic, chicken broth, coconut milk and red curry paste, seal with the lid and shake to combine.  Add 1/4 of the liquid to your pan and add the yellow pepper and broccoli to the pan.  This avoids having to add extra oil.  Let the vegetables simmer over medium low heat for about 5 minutes.  Turn the heat up to high – add the shrimp back in and cook for 1 minute.  Remove from the heat, and add in the baby spinach and cilantro.  Pour mixture over noodles and serve.
Adapted from How Sweet Eats
beta
calories
576
fat
33g
protein
31g
carbs
44g
more
Adapted from How Sweet Eats
My Bizzy Kitchen http://www.mybizzykitchen.com/
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I use Better Than Bouillon for my chicken broth.  It tastes amazing, and while it’s pricey at $4.99 a container, it’s enough broth for 38 cups of broth.

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This was delish!  The broth was the perfect balance of flavorful spicy without being knock your socks off spicy.  The veggies were still slightly crunchy, which I love and the shrimp from The Fresh Market tasted like little pieces of lobster they were so meaty. 

I love how that picture turned out.  You guys need to know that I normally take about 30-40 shots of each dish when I have the time.  Want to see how the first four pictures I took turned out?

PicMonkey Collage - crappy pics

It just shows that it doesn’t matter if you have a DSLR, you have to continue to work at it.

I know for sure I am working tonight because it’s a private party.  I get to put the appetizers together though – a white bean and rosemary bruschetta and bacon wrapped dates with balsamic glaze.  Yum!

It looks like the rain stopped for now, so I better head out to get my steps in.  Make it a great day!

Bang Bang Shrimp

For some reason I woke up with an upset stomach.  I got up at 6:30 and stayed up until about 8:30 – it almost felt like I was going to get sick, so I went back to bed and woke up at 10:15!  One of the luxuries of not having a job at the moment, no one to call in sick to!  I felt much better after that “nap” and ended up not eating breakfast until nearly 11:15.

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When I was at Whole Foods I bought some of their chicken apple maple breakfast sausage.  Each link is 3 smart points, and so delicious – I do like my sausage links on the well done side, no matter what kind they are.  I just steamed the sausage in water with a lid on top for about 9 minutes, by then the water had evaporated and I sprayed it with Pam and got some char on each side.  That breakfast was only 5 smart points!

I was all set a couple hours later to get my walk in – the fun was finally out and it was near 55 degrees.  Checked my blood sugar – 62.  Huh.  I didn’t think I took too much insulin with breakfast because of the small amount of fruit I had, so I had a banana and 1/2 a cup of grapes.  Thirty minutes later, it was only up to 75.  What the what?   So I decided not to take any insulin with lunch.  I had two chicken carcasses in my freezer, so the day before I cooked them in chicken broth.  I like letting my soup sit overnight so I can skim some of the fat off the top – I leave the skin on when I cook the carcass to flavor the broth, but some chickens are fatter than others.

Like most people, I don’t really have a recipe for chicken noodle soup.  I just wing it and taste as I go.  It’s simple, hearty and two giant cups with extra noodles even is 7 smart points.

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Thirty minutes after that, and my blood sugar was still only up to 150.  I normally like it to be 200+ before working out.  I ended up eating a Kind bar and finally just went to the grocery store and figured I’d check my blood sugar when I got back.

Ah, the Monday grocery store – so quiet!  And even in mid-afternoon, the $1 rack still had stuff on it:

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I ended up buying a bag of grapes and a mixed bag of lemons and limes.   When I got back home, my blood sugar was finally 205, so off I went on my walk.

PicMonkey Collage = walk

It was so nice!  Slight breeze, sun in my face.  Lisa, I took a picture of the ski jump for you on the bottom left hand corner!   I live right across the river from the oldest ski jump in North America and once a year they have an international ski jumping competition that brings jumpers from all over the world – from as far away as Japan!

NorgeSkiClub004-4

Both Hannah and Jacob were off yesterday so we brought our laptops outside and sat under the gazebo – I worked while the kids did homework.  The dogs loved spending so much time outside – it really tires them out.  Normally Roman doesn’t like me picking him up, unless he’s tired.

PicMonkey Collage - roman

While we were outside, Hannah helped me finish the meal plan.  The first thing she found on her Pinterest page was bang bang shrimp.  I’ve made it before, but decided to see if I could make a bit healthier version – did you know the sauce for bang bang shrimp is mostly mayo and Asian chili sauce? 

Bang Bang Shrimp
Serves 4
This is true restaurant food at home - this copy cat version of Bang Bang Shrimp is on the lighter side, but indulgent enough to think you are cheating on your meal plan.
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Prep Time
10 min
Cook Time
5 min
Total Time
35 min
Prep Time
10 min
Cook Time
5 min
Total Time
35 min
319 calories
28 g
245 g
7 g
34 g
2 g
249 g
1957 g
4 g
0 g
4 g
Nutrition Facts
Serving Size
249g
Servings
4
Amount Per Serving
Calories 319
Calories from Fat 57
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 245mg
82%
Sodium 1957mg
82%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
6%
Sugars 4g
Protein 34g
Vitamin A
8%
Vitamin C
3%
Calcium
23%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound medium shrimp, peeled and deveined
For the Sauce
  1. 1/2 cup plain Greek yogurt
  2. 1 tablespoon mayonnaise
  3. 4 teaspoons Asian chili sauce
  4. 1 teaspoon sriracha
  5. 1 teaspoon sugar
  6. 1 teaspoon rice vinegar
For the egg mixture
  1. 1/2 cup egg whites
  2. 1/2 cup unsweetened almond milk
For the breading mixture
  1. 1/2 cup flour
  2. 1/2 cup panko breadcrumbs
  3. 1 teaspoon salt
  4. 1/2 teaspoon ground pepper
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon dried parsley
Instructions
  1. Combine all the ingredients for the sauce, set aside.  I could literally eat this sauce with a spoon all by itself it’s so good.  In a shallow dish, mix the egg white and almond milk.  (I did add salt and pepper to this too – but that’s optional).  Mix the flour, panko, salt, pepper, garlic powder and parsley and mix well.
  2. Put the shrimp in the flour mixture – just to lightly coat – then into the egg white mixture, then back into the breading mixture.  Arrange shrimp on a plate and put it in the refrigerator for at least 20 minutes – this will ensure that the breading stays on during the frying process.  Fry at 350 degrees for 2-3 minutes, or until golden brown.
Notes
  1. Note that the total time is 35 minutes - that includes the 20 minutes of letting the breaded shrimp chill in the fridge before frying.
Adapted from Fake Ginger
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calories
319
fat
7g
protein
34g
carbs
28g
more
Adapted from Fake Ginger
My Bizzy Kitchen http://www.mybizzykitchen.com/
 Most people toss the shrimp directly into the sauce mixture, but I prefer my shrimp to stay crunchy, so I drizzled a bit over the top of my shrimp, then had a small bowl on the side for dipping.

5.2

I’ve calculated that 4 ounces of shrimp comes in at 8 smart points – that takes into account the minimal amount of oil that’s absorbed into the shrimp – these are not greasy at all.  I had 1/3 cup leftover rice on the side (2) with fresh green beans that were sautéed in 1 teaspoon grapeseed oil (1) and garlic – so my dinner with my 1 point dipping sauce came in at 12 smart points.   This got two giants thumbs up all around.  Thanks Amanda for your recipe that I adapted! 

I am heading back downtown today!  My sister has a friend who is a caterer, and brings food to her office for special events.  We are going to have lunch together and network and see where it may lead.  And we are going back to Latinicity!  My sister and her friend have never been – I’ve already decided that I am getting the pork carnita plate – the woman in front of me got it last time and it looked delicious – seasoned black beans with slow cooked pork with your choice of toppings and fresh tortillas – swoon!  I’ve already planned to have a 3 point parfait this morning and plan on spending about 15 points for lunch.  I know I’ll get a shit ton of steps in today, so it’s all good.  And Jacky and Amanda, I promise the next time I come downtown I’ll meet up with you guys!

Hope you have a great day!  Make it a good one – hugs!

Skinny New Orleans BBQ Shrimp

Hey guys!  Today I have the day off from work – woop woop!  My friend Alison (hi Alison!) recommended me to her friend who is doing a culinary competition for high school students at Kendall College today and guess what?  I am one of the judges!  I know, so crazy.  The woman who organized it emailed me and asked if I would be bringing my chef jacket or would I just like one provided for me.  Um, last time I checked I don’t remember wearing a chef’s coat on party pizza Friday night, so I happily accepted the offer.  I hope to Instagram a bit today if I am able too – if nothing else I’ll have to share the pic of me in a chef’s coat! 

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I’ve been eating some delicious food on this new WW plan.  But I have to tell you, for someone who normally cooks all their meals (i.e., doesn’t rely on much processed food) it hasn’t been too difficult to come up with different kinds of meals within my point range.  Here are some of my eats:

PicMonkey Collage - food

  1. Egg white (1/2 cup 1 point), 1/2 cup Trader Joe’s 8 chopped veggie mix (0), 1.5 ounce deli ham (1) and 1/2 ounce of Cabot cheese chipotle cheese (2).  On the side is a light Thomas English muffin (3) and a cup of grapes (0) for a filling 8 point breakfast.
  2. One of my favorite things about the WW app is having the scanner option to scan bar codes of different products.  Yesterday morning I wanted to pick up some granola to go with my apple (0) and plain Chobani (2).  I swung by the store on the way to work.  I quickly realized that most servings of granola are only 1/4 of a cup.  Really?!  That’s hardly anything.  So I just scanned the first five bags of granola and they ranged in points from 4 up to 12 points!  I found this Kashi cranberry spelt and flax granola which had a serving size of a more reasonable 1/3 cup (4).  So my whole parfait ended up being only 6 smart points, so I also stopped by Hannah’s work and got an almond milk latte for another 2 SP.
  3. Yes!  Skinny chili mac. I had one cup of my beef and bean chili with 1 cup of cooked spaghetti squash on the side.  I find that if I bake the spaghetti squash and let it cool in the microwave overnight (I nuke a medium size one for 7 minutes) that I get the “spaghetti” strands that I want and it’s not mushy.  Then right before I reheat it, I put the squash in a paper towel and squeeze as much water out as I can.  I only heat it up for 30 seconds at work, because I know the hot chili will heat it all the way through and it isn’t mushy at all.  Chili (5), spaghetti squash (0) 1/2 ounce chipotle Cabot cheese (2) and a tablespoon of sour cream (1).  8 Smart Points.
  4. I think it’s safe to say that most men will look in a refrigerator and not find what they are looking for right smack dab in the middle of their face, they figure it’s not in there.  While Hannah and Jacob aren’t the biggest fans of leftovers, I can usually count on Jacob to eat leftover beef, pork or chicken.  So I was shocked when I found pork roast in the fridge, and when I asked Jacob why he didn’t eat it, he said “I couldn’t find it.”  It was literally behind a small jar of garlic.  His loss, my gain!  I cup up 4 ounces of the pork (4) and mixed that with one cup of the Trader Joe’s 8 chopped veggies (0) and mixed in 1/2 cup of brown rice (3) and topped it with 1 tablespoon of Tastefully Simple ginger sriracha stirfry sauce (1) .  If you ever get invited to one of those parties, buy two bottles of this stuff, it’s really good.  With the side of fruit (0) this was a super filling 8 smart point lunch.

But the pièce de résistance meal this week?  Was dinner on Wednesday night.  I had defrosted some shrimp, and had ideas of making a grilled shrimp sauté with pasta sauce, basil and Parmesan cheese and serve that over sliced polenta.  But Hannah is iffy about shrimp.  She says she likes it, but I guess only if it’s deep fried in coconut batter.  And then I didn’t know how much of a meal that would be, even with a vegetable on the side, so I made a quick pit stop on they way home and bought Jacob and I two 5 ounce steaks ($5.90) and picked up a package of sushi for Hannah!

I still thought I might do an Italian style shrimp side dish to go with the beef, when I suddenly remembered NEW ORLEANS BBQ SHRIMP!   The first time I ate that shrimp was at one of the first restaurants I worked at.  I was 16, and a bus girl.  But the Chef at the time (who is also the father of actress Anna Chlumsky) wanted every person – server, busser, bartender, to taste the food so that if stopped by a customer, you’d be able to describe the food.  And how would you know if you didn’t taste it yourself?!

But see, I was a super picky eater back then.  I didn’t want to try much on the menu, and when he brought out these giant prawns in a sauce, I looked at the server Nick I usually worked with and said “you try it and tell me how it is.”  Well, one bite in, he grabbed a slice of thick crunchy bread and dipped it into the sauce and he was nearly having a food orgasm.  I asked what the sauce was and he said “it’s spicy butter!”  Well, I was sold then and there.  I don’t actually remember eating any of the shrimp, but that spicy butter left quite an impression on me.

But here’s the deal – down and dirty NO BBQ shrimp?  Usually calls for a minimum of 8 tablespoons of butter and up to three sticks of butter in this recipe for only 1.5 pounds of shrimp!  So I had my work cut out for me on trying to make this a bit more WW friendly.  First up?  I Can’t Believe It’s Not Butter Light.  It’s 30 calories a tablespoon and has a butteryish taste to it.  I knew I had to use creole seasoning – my brother turned me on to Tony Chachere’s creole seasoning which I found at Walmart – holy balls guys – go buy this stuff!   And I knew I needed Worcestershire sauce and lemon, so I went to work to put this all together.

Skinny New Orleans BBQ Shrimp
Serves 2
I know this isn't like the real deal NO BBQ shrimp, but it's spicy and delicious and didn't use three sticks of butter
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
284 calories
5 g
330 g
14 g
33 g
8 g
229 g
1555 g
1 g
1 g
4 g
Nutrition Facts
Serving Size
229g
Servings
2
Amount Per Serving
Calories 284
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 8g
40%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 330mg
110%
Sodium 1555mg
65%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
2%
Sugars 1g
Protein 33g
Vitamin A
17%
Vitamin C
10%
Calcium
15%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 ounces peeled, deveined shrimp (I used 41-50 count per pound)
  2. 2 tablespoons I Can’t Believe It’s Not Butter Light, divided
  3. 1 teaspoon Worcestershire sauce
  4. 1/2 cup chicken broth
  5. 2 teaspoons creole seasoning (spicy – so start with 1!)
  6. 1/2 teaspoon Tabasco
  7. juice of half a lemon
  8. zest of one lemon
  9. 2 cloves minced garlic
Instructions
  1. In a large pan, melt the first tablespoon of butter and add in the garlic and cook over medium heat for about 2 minutes.  Don’t worry, the butter is going to separate, but that’s okay – we’ll fix it in a minute.  Add in the Worcestershire sauce, the chicken broth, the creole seasoning, Tabasco, lemon juice, lemon zest and reduce the heat to medium low and cook for about 3 minutes.  At this point I started cooking the steaks in a separate skillet.  Once I flipped the steaks, I threw in the shrimp and the remaining tablespoon of “butter” and stirred just until the shrimp were cooked – since these were on the smaller side, it only took 2 minutes.
Notes
  1. Perfect for a surf and turf night - this meal is 10 Smart Points with the 2016 WW Program. 😀
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calories
284
fat
14g
protein
33g
carbs
5g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
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Yep – Jacob and I both gave this meal GIANT thumbs up.  While there obviously isn’t as much buttery sauce as the original with three sticks of butter, you get that spicy buttery taste with every bite of shrimp.  The five ounce portion of NO BBQ shrimp is only 4 SP, my 5 ounce steak was 6 SP, and the mushrooms and broccoli were zero.  Such a winning 10 SP dinner on a weeknight.  If you buy your shrimp already peeled, this would literally come together in about 20 minutes.  Perfect for company too!  This is definitely going into the high dinner rotation.   Hannah tried the shrimp and declared it too spicy, so go easy on the creole seasoning – you can always add more!

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I swear I don’t know what happens to me when I sleep.  Tony used to tell me over and over about how I never moved when I slept.  In fact when we first got together he’d literally have to get two inches to my face to see if I was breathing.  When Hannah leaves super early for the coffee shop, I like to text her pictures of my hair when I first wake up. 

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But before I got to her work I sent her another picture of the “after.”  I told her that I hoped she would be a ray of God’s light on someone at the coffee shop yesterday Open-mouthed smile

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I am off!  Busy weekend for me.  Not only am I going to Chicago today, but I am also catering my bosses second dinner party.  Although I am just dropping off the food this time.  It’s a much more casual event, a Mexican fiesta.  I still am making 3 appetizers, 2 entrees, 3 sides and THREE desserts!  Mexican hot chocolate cupcakes,  churro bites with chocolate drizzle and a fresh strawberry/mango/mint salad on the side.   If you are curious, you can check that out here.

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Alright, time to get this early show on the road!  Have a great weekend and I’ll see you on Monday!

Shrimp and Tofu Stir fry with Ginger Sriracha Sauce

As I was putting my food together before work yesterday morning, when I opened the pantry I saw that there was one lone everything bagel left.  I know Jacob and Hannah usually eat them, but I said “snooze you lose!” and brought it to make a breakfast bagel.

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Later on I put that on Instagram to let Hannah and Jacob know that I took the last one and that I was #sorrynotsorry – Jacob quickly replied – “I knew it!”   I didn’t end up pulling any of the bread out, because that’s a Thomas everything bagel and it is 280 calories – not too bad – that sammie was just over 400 calories and kept me full for hours.

When it was time to go on my walk I checked the temps and it said 40 degrees.  No problem!  Well, when I was walking in one direction it wasn’t a problem because the wind was at my back, but when I turned around to come back the wind was right in my face.  But that North Face jacket Hannah let me have is amazingly warm – I finally checked out the tag and it’s stuffed with goose feathers – no wonder!  Almost all the leaves are off the trees now and ice is everywhere – I liked how this picture turned out.

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And Roz, since you’ve started your Random Heart Facebook Page I’ve been seeing hearts too!

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I had more leftover chicken from the chicken I roasted on Sunday.  On the way back from my walk I stopped at Jimmy John’s and got a loaf of their day old bread to make a panini sandwich – perfect way to use up stale bread. 

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I set it in my panini maker and walked away – I nearly burned it!   But it was so good. 

If Hannah could have one type of cuisine, it would be hands down Asian food.  But, just like with most of her pickiness, it has to be the RIGHT kind of Asian food.  The sauce can’t be too sweet, she can’t handle a lot of spice, and it has to have lots of garlic.  So I came up with this quick stir fry sauce and sure as shit she loved it!  I did this for one serving – and obviously you could double, triple it, etc.

Ginger Sriracha Stir fry Sauce
Serves 1
Finally a stir fry sauce we can all enjoy!
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Print
Prep Time
2 min
Total Time
2 min
Prep Time
2 min
Total Time
2 min
55 calories
11 g
0 g
1 g
2 g
0 g
43 g
1155 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
43g
Servings
1
Amount Per Serving
Calories 55
Calories from Fat 6
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 1155mg
48%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
3%
Sugars 5g
Protein 2g
Vitamin A
0%
Vitamin C
11%
Calcium
2%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon hoisin sauce
  2. 1 teaspoon sriracha
  3. 1 teaspoon soy sauce
  4. 1 tablespoon minced garlic
  5. 1 teaspoon fresh grated ginger
  6. 1 teaspoon fish sauce
  7. that’s it
Instructions
  1. Mix together and pour over stir fry veggies and shrimp.
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calories
55
fat
1g
protein
2g
carbs
11g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
Jacob and I had shrimp in our stir fry dish, but Hannah realized she doesn’t like shrimp anymore.  Sigh.  So I made her fried tofu.  All I did was put a block of extra firm tofu between towels and put a heavy skillet on top for about 15 minutes to get a lot of the moisture out.  In a bowl I put 1/3 cup corn startch, 1/2 teaspoon salt, 1/2 teaspoon of pepper.  Then tossed the tofu into the corn starch mixture and deep fried it for about 3-4 minutes.  The result?  A crunchy outside, but nice and creamy on the inside.  I put a few of the tofu pieces on my plate too – yum!

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Hannah admitted that it was a tad too spicy for her, but she licked her bowl clean.  So next time I may just reduce the sriracha to 1/2 teaspoon or maybe omit it all together for her dish.  I still don’t know how I spit out a kid that doesn’t like spicy shit!

I am so excited because I am going to Chicago tomorrow!  I know, it’s in my back yard, but when you live 55 miles northwest of the city, somehow weeks and months can go by without heading downtown.  I am going to Tasting Table 2015!  The tickets were free, but you just pay for what you eat, drink buy, etc.  I am hoping to find some unusual gifts for my out of town family gift baskets.  I think I am going to just take the train so that I don’t have to worry about parking, and I’ve haven’t been to the Christkindlmarket in Daley Plaza for years and years, so I think I’ll do that too.  Lots of walking!  It’s supposed to be in the high 40s tomorrow, so that will be perfect.

Happy Friday all – we made it through another week!  Have a wonderful weekend Open-mouthed smile