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MyHealthyVegas Shrimp & Asparagus Flatbread Pizza

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I have been experimenting with this recipe for years now.   I found this really interesting  7-grain flatbread pizza crust at Sprouts recently.   Here is my latest adaptation of MHV Shrimp & Asparagus Flatbread Pizza.

Same assembly of ingredients as my original pizza.   The package has two crusts in it and you can refrigerate once opened.  This flatbread requires no pre-cook like the Pillsbury version.    Ready to head to the 400 degree oven topped with The Laughing Cow cheese, cooked shrimp, green onion, asparagus, fresh basil from my garden and Parmesan cheese.

Crust instructions said to cook till ingredients melt and crust is to your liking.  I found that 10 mins was a bit long so the second crust I cooked for 8 mins but it depends also on your oven.  A drizzle of balsamic glaze and it is ready to slice and serve.   I refrigerated the extra slices and warmed them up slowly in the toaster oven for repeat meals.  A serving is 1/4 of the pizza.

 

Revised MHV Shrimp & Asparagus Flatbread Pizza

MyHealthyVegas Shrimp & Asparagus Flatbread Pizza
 
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The latest revision of my shrimp and asparagus pizza.
MyHealthyVegas:
Serves: 4
Ingredients
  • 12 medium size frozen raw shrimp, peeled, tails removed, deveined
  • 4 wedges The Laughing Cow® Light Creamy Swiss cheese
  • ¼ c shredded Parmesan cheese
  • 1 12" Flatzza 7-grain flatbread pizza crust
  • 18 baby asparagus tips and stems, cut at an angle
  • 6 chopped green onions
  • Handful of fresh chopped sweet basil from the garden
  • Balsamic vinegar glaze for serving
Instructions
  1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray or line with nonstick aluminum foil.
  2. Bring a skillet sprayed with nonstick spray to medium heat. Add shrimp and season with grilled shrimp seasoning*. Stir until shrimp is cooked through, about 4 minutes. Remove from skillet and set aside.
  3. Add cut asparagus tips to skillet after shrimp is removed. Stir and cook for 4 minutes. Remove from skillet, chop shrimp and set aside.
  4. In a small bowl, combine cheese wedges and parmesan cheese. Mix until uniform.
  5. Place flatbread on prepared baking sheet.
  6. Spread cheese mixture over top of pizza, leaving a ½-inch border. Top with chopped shrimp, green onions, fresh basil and asparagus. (Extra Parmesan can be sprinkled on top)
  7. Place baking sheet into oven and bake until hot and lightly browned, 8-10 minutes. Check pizza after 8 minutes and adjust time accordingly.
  8. Remove baked pizza and slice into 8 slices (4 servings).
  9. Drizzle balsamic vinegar glaze over top of pizza and serve. Leftovers will refrigerate for 2 days. You can refrigerate with or without the glaze on.
  10. *Grilled Shrimp Seasoning –
  11. ½ tsp kosher salt
  12. ¼ tsp garlic powder
  13. ¼ tsp onion powder
  14. ¼ tsp ground black pepper
  15. ¼ tsp chili powder
  16. ¼ tsp granulated sugar
  17. /8 tsp cayenne pepper
  18. dash of ground allspice
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 Damson Plum Glazed Pork Tenderloin

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In searching for the perfect Easter dinner I found a few  inspirational recipes for pork tenderloin.  One that really appealed to me was by Chef Famie in Famie’s Adventures in Cooking recipe book.  He called the recipe Roasted Pork Loin with Damson Plum Glaze.    I knew that a 5 lb. pork loin was too much food for our small gathering of 3 people.  I have very little experience cooking pork and felt more comfortable the the budget friendly pork tenderloin option.  I searched the web and found a recipe fairly similar Pork Tenderloin with Plum Sauce.  Both sauce recipes have elements of plum preserves, mustard, brown sugar and a fermented sauce.   The Taste of Home version has a great marinade that really helps the flavor and prevents the tenderloin from drying out.

I had already ordered some Damson Plum Preserves off Amazon and wanted to use them.   Here is how I adapted the Taste of Home recipe for my meal.

MyHealthyVegas Damson Plum Glazed Pork Tenderloin
 
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Marinated pork tenderloin served with yummy Damson plum sauce. Perfect for a special occasion and budget friendly!
MyHealthyVegas:
Serves: 6 servings
Ingredients
  • Marinade
  • ½ c Apple Juice (light/low calorie)
  • ½ c Soy Sauce (low sodium)
  • 2 Garlic Cloves, minced
  • 1 tbsp Organic Stone Ground Mustard
  • 1 tsp Dried Thyme
  • 1 tsp Ground Ginger
  • 1 pork tenderloin(1 lb) - there is enough for 2 if you want more
  • Damson Plum Sauce
  • ¾ c Damson Plum Preserves
  • ¼ c Shallot, very finely chopped
  • 2 tbsp Brown Sugar
  • 2 tbsp Apple Juice (light/low calorie)
  • 2 tbsp Soy Sauce (low sodium)
  • There was plenty of sauce for 1 tenderloin, for 2 it would have been just the right amount.
Instructions
  1. Whisk together all the marinated ingredients in a small bowl. Pour the mixture into a measuring cup. Place pork tenderloin in a zip-lock bag and pour ¾ c of the marinated into the bag. Reserve the remaining marinate in the refrigerator for basting later during cook time. Carefully let out the excess air from the zip-lock bag, seal and roll the tenderloin in the mixture. Place bag in refrigerator for at least 2 hours. Turning once if you can during that time.
  2. Preheat over to 425. Use a roasting pan with a shallow rack. Spray rack with Pam non-stick spray. Add just enough water to the bottom of the roasting pan to cover. You'll use this when basting later. Remove tenderloin from bag and discard used marinade and baggie. Place tenderloin on the rack. Place in oven and bake 40-45 mins or until the internal temp is 160. Baste every 10 mins. with reserved marinade from refrigerator.
  3. About 10 mins. before the meat is done cooking begin the sauce. Add all ingredients to a small sauce pan. Bring to a boil and then reduce to simmer.
  4. Remove tenderloin from oven when cooked and let it rest for 5 mins. Carve and place on serving plate. Drizzle sauce over meat for presenting to guests. Enjoy!
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:
Pork Tenderloin with Plum Sauce
Nutrition Information
Serving size: 3 oz
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MyHealthyVegas Spicy Strawberry Salsa

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This is the perfect summer salsa for chicken, fish, and tortilla chips!  Just a few ingredients, a little chopping, a little time in the fridge and ready to eat.

The star of course is the strawberries.  These are hulled and coarsely chopped.

Next up is chopping/dicing the shallot, red bell pepper, cilantro and jalapeño pepper.  I prefer the milder taste of shallot over red onion.  It is also much easier to finely dice so that it doesn’t take away from the main star strawberry.

 

 

 

 

Combine all ingredients in a medium container that has a lid so that it is ready to in the refrigerator after.  Stir so that the salt, honey and lime combine with the chopped/diced ingredients fully.

 

If I am using the salsa for dinner then I try to get it ready and into the fridge around lunch time so that all the flavors have plenty of time to mingle.

I like to serve on grilled tilapia.   Shown here with tilapia, MHV Spicy Strawberry Salsa and sweet corn with green chilies.

 

 

Enjoy!

 

MyHealthyVegas Spicy Strawberry Salsa
 
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Easy summer salsa for fish, chicken or tortilla chips.
MyHealthyVegas:
Serves: 4-5
Ingredients
  • 2c Strawberries, hulled and chopped
  • ¼c to ½c finely chopped cilantro (amount according to taste)
  • 1 medium chopped red bell pepper
  • 1 medium to large diced jalapeno pepper
  • 1 medium finely diced shallot
  • 2 pinches of kosher salt
  • 1 squeeze of honey
  • ½ squeezed fresh lime
Instructions
  1. Combine all ingredients in a medium bowl.
  2. Stir to combine.
  3. Refrigerate at least 30 minutes prior to using to allow flavors to join. The longer the better.
Notes
My best estimate is this is WW Blue 1 point. (For honey)

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:
The original recipe uses red onion and twice as much cilantro. I adapted it for my tastes from 5-Ingredient Strawberry Salsa.
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MyHealthyVegas Black Bean and Tomato Salad

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I love that WW has such a long list of Zero point foods!  Black beans and tomatoes are on the list!  The only WW Blue point for this recipe comes from the Extra Virgin Olive Oil.

 

 

MyHealthyVegas Black Bean and Tomato Salad
 
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Quick to make and fresh tasting black bean and tomato salad. Serve chilled.
MyHealthyVegas:
Serves: 4 Servings
Ingredients
  • 1 can Black Beans Low Sodium
  • 1 large course chopped Roma Tomato
  • 2 garlic cloves, crushed
  • 1 finely diced Shallot bulb
  • 1 tbsp Olive Oil, Extra Virgin
  • ¼ tsp Cumin
  • ¼ tsp Chili Powder
  • ⅛ tsp Black Powder
Instructions
  1. Rinse beans and put in small mixing bowl
  2. Combine all prepped ingredients
  3. Mix well and chill before serving
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.
Nutrition Information
Serving size: ½ cup
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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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