Monday, May 21, 2018

Sweet and Spicy Shrimp

Adapted from Betty Crocker

  • 1/4 cup soy sauce
  • 2 teaspoons stevia
  • 1/2 teaspoon cayenne powder
  • 2 teaspoons cornstarch
  • 2 tsp apple cider vinegar
  • vegetable oil cooking spray
  • 1 bag frozen Asian stir fry vegetables
  • pound cooked peeled deveined large shrimp, thawed if frozen
  • Hot cooked rice, if desired

  1. Stir together soy sauce, stevia, cayenne pepper, vinegar and cornstarch until cornstarch is dissolved; set aside.
  2. Heat oil in 12-inch skillet over medium-high heat. 
  3. Microwave frozen vegetables according to package instructions.
  4. Place vegetables and soy sauce mixture in the pan. Stir-fry 3 to 5 minutes until thick sauce forms.  Add shrimp just before serving to heat through.
  5. Serve over rice.
Makes 4 servings
Nutrition Facts (without rice)
Calories 138
Fat 3g
Carbs 9g
Fiber 2
Protein 20g

Beef Burrito Skillet

Super easy.  Adapted from a Betty Crocker Recipe
  • l lb Extra Lean ground beef 
  • Chili, garlic powder, onion powder, and seasoning salt to taste (or a packet of taco seasoning)
  • 1 cup water
  • 1 cup chunky salsa
  • 1 (15 oz) can black beans, rinsed and drained
  • 3 (6 inch) flour tortillas, sliced into 1-inch strips
  • 1 cup 2% shredded Mexican blend cheese

    OPTIONAL toppings:
  • 1/2 cup sour cream
  • 1/4 cup sliced green onions
  1. In a large skillet, brown beef until no longer pink. Drain. Add taco seasonings, water, salsa and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
  2. Stir in the tortilla strips and then top with cheese. Remove skillet from heat and let cheese melt.
  3. (If using) Top with sour cream and sprinkle with green onions. Serve immediately.
Makes 5 Servings
Nutrition Facts (Without Toppings)

Calories 333
Fat 10g
Sat Fat 5g
Cholesterol 67mg
Sodium 1100mg
Carbs 32g
Fiber 6g
Sugars 2g
Protein 30g