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MyHealthyVegas Bang Bang Shrimp

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Here is my low-carb version of the classic.  Bang Bang Shrimp is breaded and deep fried, but the sauce is what makes it good.   So here it is with no breading and just the sauce served over riced cauliflower.

This is a single serving recipe for a quick lunch.  You can serve it over rice or my preference is to use riced cauliflower.

 

I thaw out some frozen, deveined, tail on, medium shrimp.  You can do raw just depends on how much time you have to fix lunch for one.  After a thaw I warm them up in a skillet sprayed with non stick cooking spray.  I add a little garlic powder and black pepper for seasonings.

Prepare the sauce, add the heated shrimp and mix well.

Add the steamed riced cauliflower, layer on the shrimp mixture, top with sliced green onion and/or slivered jalepeno peppers.

Enjoy!

 

MyHealthyVegas Bang Bang Shrimp
 
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Carb friendly Bang Bang Shrimp
MyHealthyVegas:
Serves: 1 serving
Ingredients
  • Sauce
  • 1 tbsp lite mayonnaise with olive oil
  • 1 tbsp Thai chili sauce
  • 1 tsp honey
  • ½ tbsp Sriracha
  • Shrimp
  • 12 medium shrimp peeled, deveined, cleaned (cooked or raw)
  • ⅛ tsp garlic powder
  • ⅛ tsp black pepper
  • Non-Stick cooking spray
  • Cauliflower
  • ½ cups steamed cauliflower rice
  • Garnish
  • 1 green onions sliced
  • Jalapeno pepper sliced to taste
Instructions
  1. Mix the sauce ingredient together in a bowl. Set aside.
  2. In a small skillet sprayed with non-stick cooking spray, add the peeled and cleaned shrimp.
  3. For cooked, season and saute for 4 minutes per side.
  4. For raw, season and saute for 5 minutes per side, or until no longer translucent.
  5. Put steamed riced cauliflower in a bowl, toss shrimp with the sauce and layer on top. Garnish with onions and/or jalapeno.
Notes
My best estimate on this is WW Blue 4 points.


Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

My Recipe Inspiration:
Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

My Recipe Inspiration: https://delightfullylowcarb.com/keto-bang-bang-shrimp/
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Myhealthyvegas Turkey Pot Pie

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My favorite way to use leftovers from Thanksgiving is to create a turkey pot pie.  I typically have left over turkey, dressing, mash potatoes and gravy.   I then add some cooked frozen mixed veggies and we are good to go.

I layer the ingredients into a ready-made frozen pie crust.  I always prep my top crust before I start anything else.  It always takes longer than you think it should.

You will begin by layering your ingredients into a frozen ready made pie crust.   Here we have layered chopped turkey on top of dressing.

After pouring gravy onto the turkey and dressing layers, we add the cooked mixed vegetables.

Now we add the final ingredient of mashed potatoes before adding the top crust.

The top crust must be sealed and ventilated.

After cooking it is ready to serve

Enjoy!!!

 

Myhealthyvegas Turkey Pot Pie
 
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Leftover Thanksgiving turkey pot pie.
MyHealthyVegas:
Serves: 8 servings
Ingredients
  • Marie Callender’s frozen deep dish pastry pie shells
  • 1 cup cooked dressing
  • 1 cup chopped, cooked turkey (white and dark meat)
  • ½ cup turkey gravy
  • 1 cup cooked mixed vegetables
  • 1 cup cooked mashed potatoes
  • White flour (for prepping top pie crust) A generously flour dusted rolling pin is very helpful here too.
  • Water for working the top pie crust
Instructions
  1. Set aside one shell for the top crust. Place that one shell from pan onto wax paper. You are going to allow it to thaw a bit until pliable, about 20 minutes.
  2. Place second shell in the tin on baking sheet.
  3. Preheat oven to 425° F.
  4. After 20 mins. work to flatten the shell on the wax paper into a smooth round form. You will need flour, water and lots of hand work to get it smoothed out. It should be slightly larger in circumference than your baking tin.
  5. Begin layering in filling in the shell in the tin. Here is the order bottom to top: Dressing – press this into the bottom of the pie,Turkey,Gravy – you want the gravy to soak through the turkey to the dressing. I like to keep a jar of pre-made gravy on hand in case I need more.Mixed veggies,Mashed potatoes.
  6. Once you have all the ingredients layered into the bottom pie shell, place thawed shell on top of pie. If you keep it on the paper and invert it over the filled crust it will be easier to handle. Seal it by crimping edge with a fork and/or fingers (remove excess dough if desired). Gently cut 4 - 1” slits in a star formation in the center to vent or use specialty pie crust cutters to create ventilation and beautify your pot pie.
  7. Place pie on baking sheet in center of oven according to your recipe. Bake 30 to 40 minutes or until crust is golden brown. Sometimes I back down the temperature to 400° F after 15 mins. depending on my oven. All your ingredients are pre-cooked so you need to focus on cooking the pie shell to 165° F. Everything inside just has to be heated through. I cover the edges of pie after allowing it to brown slightly after 15-20 mins. You can use a silicone pie edge cover or a strip of aluminum foil to cover while baking.
Notes
Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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MyHealthyVegas Slow Cooker Turkey Lettuce Wraps

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I was searching for recipes that used ground turkey in flavorful ways.   I happened upon a recipe from Well Plated by Erin for PF Chang knock off lettuce wraps.  These are easy, low fat turkey lettuce wraps! Recipe can still be WW blue friendly if made with lean ground beef or chicken.   I cooked the meat on Sunday for lunches throughout the work week.

The most difficult part is finding quality lettuce that will hold your wraps.  I really think you could use other types of lettuce besides butter lettuce.  Whatever is in season and best quality.

 

Cooking the turkey in the slow cooker is so easy.  Add your browned meat to the cooker.

Stir in your sauce, carrots and white parts of green onion.

Reserve the chestnuts and green parts of the green onions for later on in the cooking process.

After 2 hours on low it is ready to serve.   Add your chestnuts and remaining onion.


MyHealthyVegas Slow Cooker Turkey Lettuce Wraps
 
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Easy slow cooker turkey lettuce wraps
MyHealthyVegas:
Serves: 8 - 1 cup servings
Ingredients
  • • ½ cup hoisin sauce
  • • ¼ cup + 1 tbsp reduced-sodium soy sauce
  • • 2 tbsp rice vinegar
  • • 2 tsp sesame oil
  • • 1 tbsp extra-virgin olive oil
  • • 2 lbs ground turkey
  • • 6-9 green onions thinly sliced, white and green parts separated
  • • 1 tbsp freshly grated ginger
  • • 2 garlic cloves minced
  • • 8 oz baby bella mushrooms finely chopped
  • • 1½ cup grated carrots
  • • 2 - 8 oz cans water chestnuts, drained and finely chopped
  • • 2 heads butter lettuce
  • • Sriracha sauce for serving
Instructions
  1. Spray larger slow cooker with nonstick spray.
  2. In a small bowl, mix the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
  3. Heat the olive oil in a large skillet over medium heat. Add the turkey and brown the meat, breaking it into small pieces. Cook until no longer pink, about 6 minutes. Stir in the white parts of the green onions, ginger, and garlic. Heat through 30 seconds.
  4. Transfer the meat mixture to the slow cooker. Stir in the chopped mushrooms, carrots, and the sauce you set aside earlier. Cover and cook on low for 2 hours until the sauce thickens and the turkey is tender. (Do not cook on high, as lean meats will become tough.)
  5. While slow cooker is doing its thing, separate your lettuce leaves, wash and pat them dry. You only need to prep as much as you are going to use. Figure two leaves layered together for each wrap. I was able to fill three wraps with a cup of meat.
  6. When slow cooker time has elapsed, stir in the water chestnuts and green parts of the green onions.
  7. Fill two layered wraps with the meat mixture. Top with sriracha sauce to taste.
  8. Remaining meat can be kept in a sealed container in the refrigerator for meals during the week. Do not combine it ahead of time with the lettuce.
Notes
Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: https://www.wellplated.com/asian-lettuce-wraps/.
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MyHealthyVegas Cooked Shrimp Ceviche

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A friend of mine told me how she makes ceviche for her husband each week.  She says he is wimpy because he prefers cooked shrimp in his ceviche.  I am with him on that one!   For making this at home I use frozen cooked, shelled and deveined shrimp.

For the record, I do love fresh ceviche made from ‘just caught on the boat today’ ingredients prepared by the always handsome on board chef.


MyHealthyVegas Shrimp Ceviche
 
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Easy make ahead snack or lunch perfect for meal prepping on the WW Blue plan.
MyHealthyVegas:
Serves: 4 servings
Ingredients
  • • 24 medium cooked shrimps, coarsely chopped
  • • ¼ cup diced red onion
  • • 1 diced tomato with seeds removed
  • • ½ hot house cucumber, peeled and diced
  • • ¼ cup finely diced cilantro
  • • 1 finely diced, seeded jalapeno pepper
  • • ¼ cup of lime juice
  • • ⅛ tsp Kosher salt
  • • ⅛ tsp black pepper
Instructions
  1. Combine first six ingredients in a bowl.
  2. Drizzle lime juice over mixture and stir well to combine lime juice.
  3. Sprinkle salt and pepper over mixture and stir.
  4. Chill in refrigerator for 30 mins.
Notes
Recipe by MyHealthyVegas. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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MyHealthyVegas Red Apple Salsa

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I found this recipe recently on the WW site.   It was so good, I could have made a meal out of just the salsa!    I paired it with blackened tilapia and roasted broccoli throughout the week for a delicious easy dinner.   It would work equally as well with cod, salmon or chicken.

Salsa will keep in a sealed container in refrigerator for 1 week.

Next time I will do a better job of refining my apple cutting knife skills.

Not only is it great tasting but ZERO WW blue points!


MyHealthyVegas Red Apple Salsa
 
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Easy salsa that works great in the fall when apple varieties are in season. Could be made any time of year really!
MyHealthyVegas:
Serves: 6
Ingredients
  • • 1 cup chopped red apple (e.g. pink lady or gala)
  • • ¼ cup diced red onion
  • • ¼ cup diced mini sweet peppers (red, yellow and orange)
  • • 1 tbsp finely chopped cilantro
  • • 1 finely chopped, seeded jalapeno pepper
  • • 1 tbsp lime juice
  • • ¼ tsp Kosher salt
Instructions
  1. Combine first five ingredients in a bowl.
  2. Drizzle lime juice over mixture and stir well enough to coat the apples with lime juice.
  3. Sprinkle salt over mixture and stir.
  4. Chill in refrigerator for 30 mins.
Notes
Inspiration: Crunchy apple salsa on WW site.

Recipe by MyHealthyVegas. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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MyHealthy Vegas Fried Rice

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I was originally inspired several years ago by a Weight Watchers friendly recipe for fried rice.  Over several years I have made many versions of it.   I primarily use diced Canadian bacon or shrimp.  Edamame is always a staple.  Rice can be jasmine or brown.  Depends on your tastes.  I also prefer egg alternatives over natural eggs.

Gather three prep dishes so that you can prepare ingredients in batches before combining them together.  I stage my cooked rice in a rice cooker till needed.  It usually takes about 30 minutes to cook prior to making the fried rice.

I spray the skillet with nonstick spray in between batches to ensure food does not stick.

Cook, Serve and Enjoy!

 

MyHealthy Vegas Fried Rice
 
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MyHealthyVegas:
Serves: 4
Ingredients
  • • 2 cups cooked rice (jasmine or brown)
  • • ½ cup frozen peas
  • • ½ cup frozen shelled edamame
  • • 1 thinly sliced carrot
  • • 4 diced green onions
  • • 12 oz of chopped frozen shrimp, thawed, deveined and shelled
  • • Or
  • • 1 pkg of chopped Jones Dairy Farm Canadian Bacon
  • • 1 egg or Egg Beater equivalent
  • • 1 Tbsp low sodium soy sauce
  • • 1 Tbsp toasted sesame oil
  • • 1 Tbsp Oyster sauce
Instructions
  1. Heat a large nonstick skillet sprayed with nonstick spray over medium heat.
  2. Add raw carrots with a splash of water and cover. Cook till carrots start to soften, 4 mins.
  3. Add frozen vegetables, stir and cover. Let cook for another 4 min. You may want to stir and turn down flame to keep edamame and carrots from getting too brown. Unless of course you like them that way! If there is too much moisture in the skillet from frozen veggies you can remove cover and turn down the burner temp.
  4. Remove vegetables from skillet and put in one of the prep dishes.
  5. Scramble one egg or egg alternative equivalent and add to skillet. Cook egg to your desired doneness. I do not over do mine as I know it will go back into the skillet again later.
  6. Remove egg from skillet and put in one of the prep dishes.
  7. Add shrimp or ham to skillet and cook. You just want to heat enough to give the ham some color and bring out the smokiness. When cooking shrimp make sure it is no longer pink.
  8. Remove cooked ham or shrimp and put in one of the prep dishes.
  9. Drizzle sesame oil across skillet and add rice to skillet. Stir with spatula to make sure oil and rice get combined. Heat for 4 mins on med/low setting.
  10. Add vegetables to skillet and stir well. Drizzle soy sauce across the skillet and stir well again. Heat for 2 mins.
  11. Add ham/shrimp, green onions and egg to skillet mixture and stir. Drizzle oyster sauce and stir to combine. Heat long enough that all the added ingredients get heated through. 2 mins.
  12. Remove skillet from heat and serve.
Notes
Recipe by MyHealthyVegas. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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MyHealthyVegas Shrimp Tacos

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Easy to make and great flavor.   I was able to make this in a spicy and non-spice version just by changing the mix for the slaw.

This a a combination of two great recipes I used for inspiration. Love the lime and cilantro. Had never baked shrimp before this dish. Was ridiculously easy and clean up was a snap.

 

I did not have any avocados when I made this the first time.  Sliced avocado would give the tacos a great finish.  My mom is not a fan of spicy so I added some chipolte sauce – perfect!


MyHealthyVegas Shrimp Tacos
 
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MyHealthyVegas:
Serves: 2 Servings
Ingredients
  • Sheet-pan lime and cilantro shrimp
  • 12 large raw shrimp, deveined, shelled
  • 1 tbsp olive oil
  • ¼ cup chopped cilantro leaves, stems removed
  • Kosher salt and black pepper to taste
  • crushed garlic to taste (1 clove)
  • 1 lime sliced
  • ½ squeezed fresh lime
  • Taco assembly
  • 4 8-inch corn tortillas
  • 2 green onions diced
  • 1 cup angel hair slaw (cabbage)
  • ¼ chopped cilantro leaves, stems removed
  • ¼ cup no fat sour cream
  • ½ squeezed fresh lime
Instructions
  1. Preheat oven to 375 degrees
  2. Arrange sliced limes on non-stick or sprayed baking sheet
  3. Mix oil, salt, pepper, garlic and squeezed lime in small bowl
  4. Place shrimp in a small plastic bag or bowl
  5. Add oil mixer and coat shrimp well
  6. Pour shrimp onto baking sheet and arrange so they are all laying flat
  7. Sprinkle cilantro over shrimp and lime slices
  8. Bake for 10 minutes until shrimp curls and is opaque and oil is bubbling(depends on size of shrimp)
  9. While shrimp is baking, mix slaw with squeezed lime and sour cream
  10. When shrimp is done baking remove from oven and begin assembly of tacos
  11. Place two warmed tortillas on each plate (either warm in skillet or in microwave)
  12. Divide slaw mixture among the four tortillas creating a slaw bed for the shrimp
  13. Place three shrimp on each tortilla (remove tails if necessary)
  14. Divide green onions and cilantro among the four tortillas
  15. If you want some heat, you can either add it directly to the slaw mixture or to the individual taco.
Notes
Weight Watcher® Disclaimer: I calculate nutritional facts and PointsPlus Values for all my recipes for informational purposes only. This is not an endorsement, sponsorship or approval of any of my recipes by Weight Watchers International, Inc., the owner of the WEIGHT WATCHERS and Points Plus trademarks.

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: one-pan cilantro-lime shrimp and also spicy shrimp tacos with garlic cilantro lime slaw
I adapted the recipes above to suit my tastes and availability of ingredients in my area.
Nutrition Information
Serving size: 2 tacos
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MyHealthyVegas Hamburger with Dill Sauce

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These are lean burger patties with sauce to liven them up.  I was over zealous with the sauce.  Guess I was hungry !

 

MyHealthyVegas Hamburger with Dill Sauce
 
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Lean hamburger patties served on ½ whole wheat bun with low calorie dill sauce
MyHealthyVegas:
Serves: 4 servings
Ingredients
  • ¼c finely chopped green onion
  • ½ tsp kosher salt
  • 1 tbsp minced garlic
  • 1 lb lean ground beef (92%)
  • ¼ c light dairy sour cream
  • 2 tbsp light mayonnaise
  • 1 tbsp spicy mustard
  • ¼ tsp dried dill
  • 1 tsp balsamic vinegar
  • ¼ c chopped, seedless cucumber
  • 2 whole wheat hamburger buns
Instructions
  1. In a large bowl combine onion, salt, garlic and beef. Mix well.
  2. Shape mixture into four patties
  3. Broil patties 3 to 4 inches from the heat for 12 minutes or until done (160 degrees); turn once during broiling time
  4. Prepare sauce while broiling burgers. In a small bowl combine sour cream, mayo, mustard, dill and vinegar. Stir in chopped cucumber to mixture.
  5. Serve each patty on ½ whole wheat hamburger bun. Spoon sauce over the mixture. You can add additional chopped cucumbers if desired.
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myhealthyvegas curried butternut squash soup

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I threw a small butternut squash in the slow cooker this week and after one meal we had some left over cooked squash.  I wanted to do something interesting with it.   After some research of recipes on the web it sounded like a curried soup seemed inviting and fit the bill with what I had in the pantry.

I only had 2 cups of left over squash and a 1/2 jar of unsweetened applesauce which worked out perfectly for 2 servings of soup.

Served with oyster crackers

 

 

myhealthyvegas curried butternut squash soup
 
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Curried butternut squash soup gets a nice sweetness to it and extra fiber from unsweetened apple sauce. You can reduce the fat added by eliminating the shredded cheese at the end.
MyHealthyVegas:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 cups cooked, skinned and mashed butternut squash
  • ½ cup unsweetened applesauce
  • 1½ cup no-fat, low sodium chicken stock
  • 1 tsp extra virgin olive oil
  • ⅛ tsp celery salt
  • ¼ tsp onion powder
  • ½ tsp curry powder
  • ½ tsp crushed garlic
  • 1 bay leaf
  • ¼c low fat shredded cheese (three cheese mix)
Instructions
  1. In a medium sauce pan, heat the following ingredients until pot starts to boil: stock, oil, celery salt, onion powder, garlic, bay leaf and curry.
  2. In a small mixing bowl combine squash and applesauce.
  3. Add squash mixture to boiling stock and simmer uncovered on med heat for 15 mins. stirring often. Aroma from curry should start happening soon.
  4. After 15 mins., reduce heat to low and simmer an additional 15 mins. stirring often.
  5. Remove pan from heat. Add ¼ cup shredded cheese and stir well. Using a hand mixer, blend the mixture to desired consistency on low setting.
  6. Serve immediately and enjoy! You can top with oyster crackers or additional cheese if desired.
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myhealthyvegas broccoli soup

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I received a gift card one Christmas for Williams-Sonoma and used it to buy an amazing kitchen tool.  My Cuisinart Blend and Cook Soupmaker (SBC-1000).   It does more than just cook soup.

To date the best soup that I have made in it is this broccoli soup.   I kept adjusting the recipe each time.   Eventually deciding that adding dried thyme and tarragon were what made it the best.

I have used both fresh and frozen broccoli.   It seems to make little difference.  With frozen broccoli I use a bit more potato  to make it thicker.   Golden potatoes work real well or you can use russets.

I top the soup with either oyster crackers or more shredded cheese.

myhealthyvegas broccoli soup
 
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Easy to make soup in a blender that does it all or not. Potatoes make if creamy and you do not feel cheated by not adding fatty cream.
MyHealthyVegas:
Serves: 6
Ingredients
  • 2 cups fat-free, low-sodium or sodium-free chicken broth (vegetable is good too)
  • 1 garlic clove
  • ½ small yellow onion cut into small pieces
  • ½ teaspoon dried tarragon
  • ¼ teaspoon dried thyme
  • 2 tablespoons of sherry
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground pepper
  • 4-6 good size golden potatoes or 2-3 russet potatoes, cut into small pieces
  • 1 bunch of fresh whole broccoli (stemmed and cut into small pieces) or 16-oz bag for frozen florets
  • 1 teaspoon lemon
  • 2 ounces reduced-fat shredded cheese of your choice (cheddar, three-cheese blend, etc.)
Instructions
  1. Pour broth into blender jar. Add garlic, onion, tarragon, thyme, sherry, salt, pepper, potatoes and broccoli. Cover and set timer for 10 minutes with temperature on high. (I add the broccoli first and then fill with as many chopped potatoes as will fit. If cooking in a stock pot this would not be a concern. )
  2. If mixture does not boil before the timer expires, adjust the timer and add more time till you get it to boil. Once boiling, stir the mixture for 15 seconds. Turn temperature down to medium and set timer for 30 minutes. Stir occasionally. (I stir every 10 minutes).
  3. When timer expires, add lemon and cheese. Blend on speed 1, gradually raising to speed 3 for 3 minutes, or until completely smooth.
  4. Taste and adjust seasoning as desired.
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