Coconut Shrimp and Yummy Noodles!

Okay...let me just give a YUMMY shout out for this one!  I love me some coconut fried shrimp, but this one was BAKED and very healthy and low cal/low fat/low everything!  And I did not change a THING from her original recipe!!!   Delicious and I served it with the Fettucine Alfredo from her cookbook that I have made in the past.  Along with some edamame! 

	HG's Sweet Coconut Crunch Shrimp
	Bigtime Shrimp!
	Once you start popping these sweet-n-crispy shrimp, you're not gonna be able to stop. Good thing they're guilt-free... Ingredients: 1/4 cup Fiber One bran cereal (original) 1/3 cup shredded sweetened coconut 3 tbsp. panko breadcrumbs 1/4 tsp. chili powder 1/8 tsp. garlic powder 1/8 tsp. black pepper Dash salt 12 oz. (about 20) raw large shrimp, peeled, deveined, tails removed 3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original) HG Tip! If your coconut shreds are somewhat long, give 'em a rough chop! Directions: Preheat oven to 400 degrees. Place cereal in a sealable plastic bag and, removing as much air as possible, seal. Using a meat mallet or heavy can, carefully crush cereal through the bag. Add sweetened coconut, panko breadcrumbs, chili powder, garlic powder, black pepper, and salt to the bag; seal and shake to mix. Transfer mixture to a large plate and set aside. Spray a large baking sheet with nonstick spray and set aside. Pat shrimp with paper towels to ensure they are completely dry. Combine shrimp with egg substitute in a bowl and toss lightly to coat. One at a time, shake excess egg from shrimp and transfer to the coconut-crumb mixture, gently patting and flipping to coat. Evenly place coated shrimp on the baking sheet. Bake in the oven for 10 - 12 minutes, until outsides are crispy and lightly browned and insides are cooked through. Serve and enjoy! MAKES 4 SERVINGS
	Serving Size: 1/4th of recipe, about 5 shrimp Calories: 164 Fat: 4.5g Sodium: 266mg Carbs: 12g Fiber: 2g Sugars: 3.5g Protein: 19.5g PointsPlus® value 4*

Fettuccine Alfredo with a PointsPlus® value of 2*!!! Fettuccine Hungry Girlfredo! (81 Calories, 3g Fat, 242mg Sodium, 9g Carbs, 4g Fiber, <1g Sugars, 4g Protein = PointsPlus® value 2*) This recipe will rock your world.  Share it with everyone you know...ASAP!

Ingredients: 1 Package Tofu Shirataki Fettuccine Shaped Tofu Noodles 1/2 Wedge The Laughing Cow Light Cheese 1 teaspoon Fat Free Sour Cream 2 teaspoons Kraft Reduced Fat Parmesan Cheese Salt & Pepper (if desired) Rinse fettuccine noodles VERY well.  Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream.  Mix thoroughly.  Microwave to help melt cheese further, and mix some more.  Add salt and pepper to taste.  Enjoy.  Serves 1. My pics: I made a dipping sauce with horseradish sauce and orange marmalade - still LOW in calories and everything else! Love me some edamame!!! For whatever reason, my noodles picture won't come through, so just look at hers and admire.  It is SUCH a great way to eat pasta without any guilt!!! Went on an 8 mile walk tonight and made yet ANOTHER HG recipe - some delicous bacon wrapped chicken.  Will post that tomorrow b/c it was deemed another home run!!!

Guilt Free Shrimp Scampi with "Pasta-Less" Pasta

So...this was actually Saturday night's dinner...but figured I definitely wanted to get the word out on this tasty piece of heaven!  I love shrimp scampi, especially the buttery, garlicky noodles - this was a very reduced calorie/fat version and used the shirataku noodles for the pasta.  I love to have some pasta that actually TASTES like pasta but is guilt free!  And believe it or not, the only thing I changed was sauteeing in some spinach and adding it to the pan when I added the noodles at the end.  And added in a splash of white wine when I added the lemon juice.  Oh...and sauteed some mushrooms on the side that I used for mine only :)

Seriously - another home run and loved by the entire family!!!  :)

Hungry Girl Shrimp Scampi with Shirataki Noodles

Ingredients:

1 small lemon
2 packages House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
1/4 cup chopped onion
1 tsp. chopped garlic
8 oz. raw shrimp, peeled, tails removed, deveined
1 plum tomato, chopped (I used canned diced tomatoes sauteed with garlic)2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 tsp. reduced-fat Parmesan-style grated topping
Optional: salt, black pepper, crushed red pepper, chopped parsley

Directions:
Cut lemon in half, and squeeze the juice from one half into a small dish; remove any seeds, and set aside. Cut the other half into wedges, and set those aside as well.

Use a strainer to rinse and drain shirataki noodles well. Pat dry. In a microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit, using kitchen shears if you've got 'em. Set aside.

Bring a skillet sprayed with nonstick spray (butter flavored, if you've got it) to medium heat. Add onion and garlic, and cook until softened, 2 - 3 minutes.

Add shrimp and tomato. Stirring occasionally, cook until shrimp are opaque, about 2 minutes. Add lemon juice and continue to cook and stir for 1 minute.

Raise heat to medium high, add shirataki noodles, and mix well. Continue to cook for 1 - 2 minutes, until entire dish is hot and shrimp are cooked through. Add butter and stir.

Plate (or bowl!) your scampi, and top each serving with 1 tsp. Parm-style topping. Garnish with lemon wedges and, if you like, season to taste with optional ingredients. Enjoy!

MAKES 2 SERVINGS

Serving Size: 1/2 of recipe (about 1 3/4 cups)
Calories: 238
Fat: 8.5g
Sodium: 329mg
Carbs: 14g
Fiber: 5g
Sugars: 2g
Protein: 26g

PointsPlus® value 6*