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!

Microwave Chocolate Cake

So I have heard of microwave mini cakes and muffins, but hadn't thought of trying it because my microwave is on it's last breath. I have fully exhausted it and thought this wouldn't work. But I had a strong craving for chocolate cake and didn't feel like baking up a big one so I thuoght I'd give it a whirl. I also wanted to have a special treat with the hubby after the boys were sound asleep. My microwave did show it's age and took 3 times longer than the recipe called to make this, but it was still delicious. Although doesn't everything taste more indulgent when the kids are sleeping? ;-) haha. I plan on making this a lot more (I also plan on buying a new microwave).

Microwave Chocolate Cake also called: One Minute Chocolate Cake
By: Chocolate Covered Katie

1 tablespoon plus 2 tsp cocoa powder
3 tablespoons flour
1/8 tsp salt
1 tablespoon + 2 tsp sugar
1/4 tsp baking powder
1 tablespoon oil
3 tablespoons milk of choice (I used almond milk)
1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

Cajun Chicken Pasta (Light)

I was looking for a different way to make chicken than the usual ways I've been doing. I stumbled on this recipe and adapted it to my dairy free diet and what I had on hand. It was delicious and even better the next day for lunch (when all the cajun seasoning really soaked in...mmm) Another winner from skinny taste.

Cajun Chicken Pasta
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt)


Ingredients:

8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 zuchinni, thinly sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced (I didn't have any in mine, I just forgot)
1 cup fat free low sodium chicken broth
1/3 cup milk (I used almond milk)
1 tbsp flour
fresh cracked pepper
2 scallions, chopped
salt to taste
cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt

Prepare pasta in salted water, per package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside

Add olive oil to the skillet and reduce to medium; add bell peppers, zuchinni, onions, and garlic to skillet, sauté 4-6 minutes till tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste

Reduce heat to medium-low; add chicken broth/milk mix and pour in slurry stirring about 2 minutes.

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Chocolate Pancakes

Chocolate for breakfast! You betcha! The original recipe calls for dark cocoa but I haven't seen any where I shop. Amazon sells it but I'm not prepared for a case of it yet, but I'm sure I'll pick some up soon. Hunter asks for these most mornings, "Mommy can I have the chocolate pancake pleeeeaase?" I usually double or triple the recipe since Hunter can easily polish off an entire batch!

Brownie Batter Pancakes
From: Chocolate Covered Katie
(Makes 6-8 silver-dollar pancakes)

1/4 cup flour
1/4 tsp baking powder
1 T cocoa
1 T plus 1 tsp sugar
1/16 tsp salt
1 T oil
1/2 T applesauce.
1 tsp pure vanilla extract
5 and 1/2 T milk of choice

Mix dry ingredients very well, then add wet. Make pancakes

Pumpkin Smoothie

I love pumpkin and when I was pregnant with James I craved the Pumpkin Smash Smoothies from Jamba Juice. Here is my at-home version, I usually throw in a handful of spinach and blend once more. See my green monster smoothie post here

Pumpkin Smoothie
1. C. Milk (I used coconut milk)
1/3 C. Pumpkin Puree
1 tsp. Vanilla
1 Frozen Banana
2 tsp. Pumpkin Pie Spice (or combo of cinnamon and nutmeg)
1 1/2 tsp agave (sugar)
ice

Blend till smooth. Enjoy!