Shrimp with Mango Lime Salsa

This is a great recipe if you are short on time!
Super quick and easy clean up!


Ingredients:
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme leaves crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 pounds large shrimp peeled deveined
2 cups cubed mango
3 scallions sliced
1 lime peeled and diced


Directions:
Preheat grill. In a gallon size sealable plastic bag, combine the paprika , thyme, salt, black pepper and cayenne; add the shrimp. Seal the bag squeezing out the air; shake to coat.


Meanwhile, in a small bowl combine the mango scallions and lime ; set aside.


Grill the shrimp, serve with salsa on the side.


WW points: 3

South Western Chicken Bean Salad

Ingredients:

	2 medium scallion(s), chopped
	1/2 medium sweet red pepper(s), chopped
	1/2 medium bell pepper(s), chopped
	15 oz canned black beans, rinsed and drained
	2 piece(s) corn on the cob, kernels removed
	2 tbsp fresh lime juice
	1 tbsp corn oil
	8 oz chicken breast, cooked, skinless, chopped
	2 tbsp reduced-sodium taco seasoning, about 1/2 a 1.25 oz packet
	4 tbsp cilantro, fresh, chopped
	4 tbsp fat-free sour cream

Directions:

Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.

Add lime juice and oil to bean mixture; toss to coat. Add chicken, taco seasoning and cilantro; toss. Top with sour cream and serve. Yields about 1 1/2 cups salad plus 1 tablespoon sour cream
per serving.

** I added my salad to a wrap & made a burrito!


WW points: 5

Asparagus and Mushroom Frittata

Ingredients: (I don't care for mushrooms so I left those out!)
1 tablespoon olive oil, divided
1 (4-ounce) package preslived exotic mushroom blend
1 1/2 cups asparagus (about 4 ounces), trimmed and cut into 1 1/2-inch pieces
2 large eggs
3 large egg whites
2 tablespoons chopped dried chives
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup shredded pecorino Romano cheese, divided

Preparation:

1. Arrange oven rack 6 inches from the broiler. Preheat broiler to high.

2. Heat 2 teaspoons of the olive oil in an 8-inch, ovenproof, nonstick skillet over high heat. Add the mushrooms and cook, 2 minutes, stirring frequently. Reduce the heat to medium-high and add the asparagus. Cook in skillet for 2 minutes more.

3. While the mushrooms are cooking, whisk together the eggs, egg whites, chives, parsley, salt, pepper, and 1/4 cup of the cheese in a medium bowl. Add the remaining teaspoon oil to the pan, stirring the vegetables to coat. Pour the egg mixture over the mushrooms and asparagus and reduce heat to medium-low. Cook for 1 1/2 minutes, running a rubber spatula around the edges of the pan to keep the eggs from sticking.

4. Sprinkle the remaining 1/4 cup cheese over the egg mixture and broil it for 2 1/2–3 minutes or until frittata is golden brown and lightly puffed. Remove the frittata from the skillet, cut into 4 pieces, and serve it immediately.

Nutritional Info: CALORIES 129, FAT 9g (sat 3g, mono 3g, poly 1g),PROTEIN 9g, CARBOHYDRATE 2g, FIBER 1g, CHOLESTEROL 116mg, IRON 1mg, SODIUM 331mg, CALCIUM 104mg

Health magazine, March 2008