Coconut Shrimp

This is one of my favorite dishes ever! I love coconut shrimp (or anything rolled in coconut, haha). The original recipe didn't have you toast the panko crumbs, but after making this many times toasting and not toasting I prefer it toasted. It makes the shrimp a little more crunchy and closer to a good fried taste!

Coconut Shrimp
Servings: 8 • Serving Size: 3 shrimp, 1 tbsp sauce • Old Points: 3 pts • Points+: 4 pts
Calories: 161.6 • Fat: 3.4 g • Protein: 10.2 g • Carb: 22.2 g • Fiber: 1.8 g • Sugar: 15.7 g Sodium: 164.3

Ingredients:
1 lb (24) large shrimp, peeled and deviened (weight after peeled)
1/2 cup + 1 tbsp shredded sweetened coconut
1/2 cup + 1 tbsp panko crumbs
1 tbsp olive oil
2 tbsp all purpose flour (you will only use 1 tbsp)
1 large egg
pinch salt
non-stick spray (I used my misto)

For the Sweet and Spicy Dipping Sauce:

1/2 cup apricot preserves (you can use sugar free if you wish)
1 tbsp rice wine vinegar
3/4 tsp crushed red pepper flakes (or more if you like spice!)

Directions:

Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.

In a medium skillet toast panko crumbs with olive oil till brown, stirring constantly. Let cool a bit before next step.

Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

For the sauce, combine all the ingredients and place in a small bowl.

Enjoy!

Easy Guacamole

This recipe can join the ranks of other "semi-homemade" dishes. It utilizes a guacamole mix from the store (produce section at Safeway/Vons)...but I dress it up a bit. It is quick, easy and very tasty if I say so myself.

Easy Guacamole
Serves: 16 Serving Size: 2 TBSP.
Nutritional Info: Calories 42.4 Total Fat 3.9 g Saturated Fat 0.0 g Cholesterol 0.0 mg Sodium 97.7 mg Potassium 8.2 mg Total Carbohydrate 3.0 g Dietary Fiber 1.3 g Sugars 0.0 g Protein 0.5 g

Ingredients:
1 pkg. Great Guacamole Mix (mild or medium)
2 ripe avacados
1/2 medium onion, diced
juice of 1 lime

Directions:
1. In a bowl mash avacados till smooth.
2. Add remaining ingredients. Mix. Serve

Note: I keep the pit in my serving dish to help it from browning too quickly. If not serving immediately cover tightly (with pit in dip) and refrigerate. Dip will begin to brown with air exposure. Serve as soon as possible.

Baked Spinach Dip Loaf

This will convert any "anti-spinach" eater into a believer. I was never fond of the classic dip either, until I tried this version.

Baked Spinach Dip Loaf
Serves: 18 Serving Size: 1/4 c. dip (Nutrional info not including veggies/bread/crackers/dipping items)
Nutritional Info (per serving): 105 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 303 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein

Ingredients:
2 packages (8 ounces each) reduced fat cream cheese, softened
1 cup fat-free mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) reduced fat shredded cheddar cheese
1 can (8 ounces) water chestnuts, drained and chopped
5 bacon strips, (low sodium variety), cooked and crumbled
1 green onion, chopped
1 teaspoon dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 unsliced round loaf (1 pound) sourdough bread
Raw vegetables

Directions
1. Preheat oven to 375.
2. In a large bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, water chestnuts, bacon, onion and seasonings.
3. Cut a 1-1/2-in. slice off top of the bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet.
4. Bake for 1-1/4 to 1-1/2 hours or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables.

Yield: 4-1/2 cups.

Adapted from: Taste of Home