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Recipe – Thai Coconut Curry Shrimp


I found this recipe on one of my new favorite sites:  They have TONS of recipes, searchable by name, category, weight watcher point value, etc.  I will be trying this one over the weekend.  Enjoy…

(For “points” people, the point value listed does not include rice)

Here’s another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish.

Red Thai Coconut Curry Shrimp

Servings: 4 • Serving Size: 1/4th • Old Points: 3 pts Points+: 3 pts
Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g 


  • 1 tsp oil
  • 4 scallions, whites and greens separated, chopped
  • 1 tbsp Thai red curry paste
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 6 oz light coconut milk
  • 2 tsp fish sauce
  • 1/4 cup fresh cilantro, chopped
  • salt to taste


In a large nonstick skillet, heat oil on medium-high.  Add scallion whites and red curry paste and sauté one minute.  Add shrimp and garlic, season with salt and cook about 2-3  minutes.  Add coconut milk, fish sauce and mix well.  Simmer about 2-3 minutes, until shrimp is cooked through.  Remove from heat, mix in scallion greens and cilantro.  Serve over rice and enjoy!


Recipe – Rigatoni with Sausage and Kale



This is a recipe I saw featured on Weight Watcher’s website.  I’m planning on trying it this weekend.  I may substitute the rigatoni for whole wheat pasta.  I also think the turkey sausage could easily be replaced with veggie crumbles for a meatless meal.




We scraped up the browned bits of food in the pan with broth, to make a simple sauce that’s well-seasoned from the sausage.


2 cups uncooked rigatoni

1/8 tsp table salt, or to taste, for cooking pasta

8 oz uncooked turkey sausage(s), sweet Italian variety

2 cloves garlic, chopped

4 cups uncooked kale, roughly chopped into bite-sized pieces

1 cup canned chicken broth

1/4 tsp black pepper

1/4 tsp table salt

1/2 cup shredded Parmesan cheese, Parmigiano-Reggiano recommended


Cook rigatoni in salted water according to package directions.

Meanwhile, remove sausage from casing and cook in a large nonstick skillet over medium heat, breaking up sausage as it cooks, about 3 minutes.  Add garlic, sauté for 2 minutes.  Add kale; cook, stirring frequently, until limp, about 3 to 5 minutes.

Add broth to skillet and scrape up browned bits on bottom of skillet with a wooden spoon; season with salt and pepper. Cover skillet and reduce heat to low; cook until kale is tender, about 5 to 10 minutes. Stir in rigatoni; heat through.

Sprinkle each serving with about 2 tablespoons of cheese before serving.

Yields about 1 1/2 cups per serving.

Recipes – Roast Pork Puertoricano & Risotto Milanese



Awesome new recipes from last night (Courtesy of the Weight Watchers New Complete Cookbook)…  Enjoy

Nutritional information is listed after each recipe…


Roast Pork Puertoricano

Delicious hot or cold, this subtle spice combination makes the most of pork’s leanest, most tender cut.  Be careful to avoid overcooking, as it can dry out rapidly.  Scrape the seeds out of the jalapeños if you prefer milder foods.

Makes 4 servings

Grated zest of 1 orange

1/4 cup orange juice

4 teaspoons olive oil

1 jalapeño pepper, sliced

2 garlic cloves, sliced

1 1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 one-pound pork tenderloin

1.  To prepare the marinade, in a gallon-size seal-able plastic bag, combine the orange zest, orange juice, jalapeño, garlic, cumin, salt and pepper; add the pork.  Seal the bag, squeezing out all the air; turn to coat the pork.  Refrigerate, turning the bag occasionally, at least 2 hours or overnight.

2.  Preheat the over to 450° F; line a roasting pan with foil and spray with nonstick cooking spray.  Place the tenderloin in the pan; drizzle with the remaining marinade.  Roast for 5 minutes, then reduce the oven temperature to 350° F and roast until internal temperature reaches 165° F.  Approximately 20 minutes.  Let stand for 5 minutes before slicing.

Per Serving

194 Calories

9 g Total Fat, 2 g Saturated Fat

65 mg Cholesterol

340 mg Sodium

4 g Total Carbohydrate, 1 g Fiber

24 g Protein


Risotto Milanese

Saffron and lemon zest give this risotto its regal quality and lovely color.

Makes 4 servings

3 1/2 cups low-sodium, fat-free chicken broth

Pinch of saffron threads

1 tablespoon olive oil

1 onion, chopped

1 cup Arborio rice

1/2 cup dry white wine

2 tablespoons grated Parmesan Cheese

2 teaspoons butter

2 teaspoons grated lemon zest

Freshly ground pepper, to taste

1.  In a medium saucepan, bring the broth to a boil.  Reduce heat and simmer.

2.  In a small bowl, dissolve the saffron in 1 cup of the broth

3.  In a large saucepan, heat the oil.  Saute the onion until softened, about 4 minutes.  Add the rice, stirring to coat, continuing to sauté until the rice is lightly toasted.

4.  Add the wine and 1/2 cup of the broth; cook, stirring until the liquid is absorbed.  Continue adding the broth, alternating between plain broth and saffron broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more.  Cook until the rice is just tender.  The total cooking time should be between 25-30 minutes.  Stir in the cheese, butter, lemon zest and pepper; serve at once.

Per Serving:

294 Calories

9 g Fat, 2 g Saturated Fat

4 mg Cholesterol

216 mg Sodium

43 g Total Carbohydrate, 1 g Fiber

9 g Protein


Reviews – Qdoba

As a busy weight watchers girl, I am always looking for places that I can grab a quick bite to eat without going point crazy. Qdoba has been a lifesaver for me. When I started the points system, the only place that I knew I could count on for a low-point meal on the run was Subway. Their sandwiches are quick and easy; and you can find a Subway almost anywhere. The problem for me is that I LOVE spices and while Subway is convenient, it is not spicy (hot or otherwise). As I was looking for other options, I came across Qdoba’s website. They have a great nutritional calculator, which is perfect for the weight watchers crowd. As it turns out, my naked steak or chicken taco salads (I have mine with pico de gallo, corn and bean salsa and habanero salsa – without cheese, sour cream, guacamole or dressing) are fewer points than any of the sandwiches I was having. *Cue the halo lights and singing angels* If you have the salad with grilled veggies instead of meat, the point value is even lower. They have several items on their menu that can be modified to be weight watcher friendly, I suggest playing with the calculator to see what works for you:

If you have any suggestions for healthy, on-the-go options, please feel free to share.

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