Angel Hair Pasta with Shrimp and Veggies

Sometimes we just have to have our pasta. And I found a recipe low in calories that made it possible.  Another one dish meal (love those).  Again the original recipe came from an All You Magazine.  And of course I changed it up again (because I can rarely follow a recipe just as it is written.

Angel Hair Pasta with Shrimp and Veggies

1 pkg of fresh broccoli florets
3 TB extra virgin olive oil
3 cloves garlic
1 lb shrimp, peeled
1 TB red pepper flakes
1 TB ground ginger
1 (10 oz pkg) of baby spinach
1 cup Fresh Basil, ruff chopped
3/4 cup grated Parmesan cheese
1 (14 oz) pkg of angel hair pasta, cooked and drained

Toss broccoli in 1 TB olive oil. Place on baking sheet.  Cook for 15-20 min in 400 degree oven until browned.

While broccoli is cooking. Saute garlic in 2 TB olive oil until slightly browned. Add shrimp cook 4-5 min more until pink. Add seasonings and spinach. Cook until spinach is wilted. Add pasta, broccoli and cheese.  Mix well and serve warm. Top each serving with an additional  1 TB Parmesan.  Melt in your mouth good.

Servings per recipe: 8
Serving size: 1 1/2 - 2 cups
Calories per serving: 340

Beef with Broccll

This is a quick, easy crock pot meal.  The kids loved it

3 lb flank steak
1 pkg onion soup mix
3 TB terriaki sauce
2 TB red pepper flakes
1/2 cup chicken stock
3 TB ground ginger
24 oz frozen broccoli florets, cooked*
1 small can straw mushrooms
1 small can sliced water chestnuts
1/2 TB sesame oil

Place first 6 ingredients in crock pot and cook on low for 8-10 hrs until meat is tender. Approx 30 min prior to serving place the rest of the ingredients in the crock pot and cook until warmed through.

You can serve it over rice or cauliflower rice.  We just ate it plain as a one dish meal

Servings per container 7
Serving size: about 1 1/2 cups (give or take a little)
Calories per serving 380

*I use the Schwans Livesmart Micro steam baby broccoli florets. You cook it in the microwave in its bag. Easy and no clean up.

Asian Fish Cakes

These were so awesome. They were so good I want to make them again tomorrow - except I don't have the ingredients for them :(.  The original recipe was in the All You Magazine but as always I changed it up a  bit to accommodate the stuff I had on hand (and of course to make it less calories)

Asian Fish Cakes

2 lbs tilapia fillets
1/4 cup of lime juice
1 TB fennel seed
1 TB red pepper flakes
1 TB spoon ground ginger
salt to taste

Preheat oven to 400 degrees. Place each fillet in a piece of foil. Season each fillet with fennel, pepper and ginger (you can use as much of these seasonings as you want - amounts are estimated) Sprinkle lime juice over each fillet (or put 1-2 slices fresh lime on each fillet). Wrap each fillet up in the foil, place on pan and bake for 12-15 minutes
While fish is cooking, mix together

1/2 cup of egg beaters
2 TB oyster sauce
2 TB Hoisin sauce
3 TB fresh cilantro
1/4 cup lime juice
1 TB ground ginger
1/2 cup panko bread crumbs (I used chipoltle seasoned panko)

When fish is cooked, flake the fish with a fork and put it into the mixture. Stir well. form into 10 patties.

Mix together
2 cups panko bread crumbs (again I used chipoltle seasoned)
1 cup plain bread crumbs

Dredge each patty through bread crumbs until well coated.

Spray pan with olive oil spray. Place each patty on the pan. Spray tops of patties with olive oil spray. Bake for 15 minutes at 400 degrees.

We really enjoyed these and I absolutely can't wait to make them again. The original recipe called for fresh lime and ginger to season the fish.  Sounds yum!

Servings per recipe: 10
Serving size: 1 patty
Calories per serving: 175

We served this with  2/3 cup Schwans Asian style vegetable stir fry and 1/2 peaches with splenda for a total of 308 calories (The boys in the family ate 2 patties which made their total 483 for the meal) Not bad!