Shrimp Verde Flatbread

Shrimp Verde Flatbread

Today’s recipe comes straight from Weight Watchers.  I was quite shocked when I first tried it. Who knew Weight Watchers had such awesome recipes?

I want to tell you a little story just as a testament to just how good this Shrimp Verde Flatbread is. Greg was out of town on business the night I made this for myself. Wes lives at the house, works during the day and works on his masters online at night. He is not the most daring person when it comes to his food. He is a meat and potatoes kind of guy, and he is perfectly happy that way. Many times when Greg is traveling, Wes and I do our own thing for dinner. He will grill up something for himself while I make my own meal. Wes was in the kitchen when I took this flatbread out of the oven, so I asked him to try it. About the only thing he gets excited about it football, hunting, and fishing, so he didn’t say too much other than it was “pretty good.” Pretty good in this house means just okay. However, he went about his business and came up to me a little later wanting to know if I had the ingredients to make another Shrimp Verde Flatbread. I don’t know if I have described him well enough for you to know just how huge this was, but that speaks volumes!

The fresh sauce is really what makes this flatbread so wonderful. When making your flatbread, I have one little tip for you. If you have lime juice that separates from the sauce as you spoon it on your flatbread just leave it in the food processor. I made the mistake of pouring the juice left in the bottom of the food processor bowl onto mine, and it made those areas of the flatbread soggy. I did not do that to Wesley’s and his stayed crispy and delicious!

Shrimp Verde Flatbread
 
Author:
Serves: 1
 
Ingredients
  • 1 Flatout Light Original flatbread
  • 3 oz. cooked shrimp, peeled
  • ¼ c. part-skim mozzarella cheese
  • ¾ c. cilantro
  • 1 medium garlic clove
  • 1 small jalapeño, seeds and veins removed
  • 1 tbsp. fresh lime juice
Instructions
  1. Preheat oven to 375℉. Line a cookie sheet with parchment paper. Place flat-out on parchment and bake for two minutes. Remove from oven and set aside.
  2. In the bowl of a food processor combine cilantro, garlic, jalapeño, and lime juice. Process until well blended and spreadable. Season with salt and pepper.
  3. Spread the green sauce over the flatbread. Arrange cooked shrimp over the sauce and scatter with cheese.
  4. Bake at 375℉ for 4 minutes. Serve immediately.
  5. WW Freestyle Points = 4

 

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Healthy Huevos Rancheros

Healthy Huevos Rancheros

Here we are, in the third week of January, how many of our resolutions are still unbroken? I admit, I did not resolve and I did not start anything because of New Years. I have, however, been trying to discover new and healthy recipes.

I have been in somewhat of a slump in the kitchen for the past couple of months. My desire to cook and find new recipes just has not been there. That’s not good for someone that writes a food article and has a food blog.

Recently it seemed that everyone I talked to was trying some new weight loss program. I have needed to do the same thing, but after years of making the same resolution, I just do not do that any longer.

I have a whole new attitude about cooking though. I have tried new recipes that are amazing and healthy. Who would have thunk that you could say that about something that’s not full of fat and calories? I’m excited again, and I can’t wait to share some of the recipes with you.  I found this recipe in one of my mom’s magazines, Diabetic Living.

Today’s recipe is for Huevos Rancheros, and it is so full of flavor and possibly the best breakfast I’ve ever had. Yes, this lover of French toast, pancakes, and scones just admitted to loving this healthy breakfast. If you would like to receive the Weight Watchers points email me at notjustsundaydinner@yahoo.com and I will send them your way.

 

Healthy Huevos Rancheros
 
Author:
Serves: 4
 
Ingredients
  • 2 tbsp. light sour cream
  • ½ tsp. lime zest
  • 1 tsp. fresh lime juice
  • 4- 5" corn tostada shells
  • ½ c. refried black beans
  • Olive Oil cooking spray
  • 4 lg. eggs
  • 2 c. fresh spinach, chopped
  • 4 tbsp. fat free refrigerated salsa, or to taste
  • 2 tbsp. Queso Cotija,
  • 2-3 tbsp. fresh cilantro, chopped
  • salt and pepper
Instructions
  1. Preheat oven to 350℉. In a small bowl combine the sour cream, lime zest, and lime juice, set aside.
  2. Place tostada shells on a large baking sheet. Spread refried beans evenly over shells. Bake 5 minutes or until beans are warm and tostada shells are golden.
  3. Meanwhile, heat a skillet and spray with nonstick cooking spray. Fry egg as desired.
  4. Top warm tostadas evenly with spinach, fried eggs, salsa, cheese, sour cream mixture, cilantro, and salt & pepper.
Notes
Weight Watchers Points=4 per serving

 

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