I always find bay scallops sweeter than their larger sisters. The spinach mix gives this dish a special feel and it is sooooo low calorie !
197 calories per serving
1 ¼ lb. bay scallops or seas scallops, quartered
1 T oil
2 cloves garlic, minced
2 T chopped basil
¼ t salt
½ t black pepper
1 c cherry tomatoes
4 c spinach leaves
¼ c sliced black olives
2 T grated parmesan cheese
Rinse and dry scallops. Spray skillet with Pam and then add oil and heat. Add garlic and cook 1-2 minutes. Do not let it brown or it will be bitter. Add scallops, basil, salt and pepper and cook until scallops are lightly browned, about 5 minutes. If you get a lot of water in the bottom of the pan, drain it or the scallops will not brown. Remove to a platter and keep warm. Add tomatoes and spinach to skillet and cook just until spinach is wilted. Add olives and cheese and mix well. Place tomato mix around bed of scallops and serve immediately.
Here’s another great meal using FiberGourmet pasta – without it, the calorie count would make this meal unreachable in a 400 calories per meal lifestyle. Thank you, thank you, FiberGourmet !! The rich sauce over the mushroomy noodles was just a perfect mix for this alfredo dish. I can’t wait to try their other varieties of flavored noodles !
340 calories per serving
8 oz. FiberGourmet Wild Mushroom Fettucine
1 ½ c frozen peas
¾ c low fat alfredo sauce
¼ c fat free half and half
1 lb. shelled, cleaned cooked medium shrimp
½ t basil flakes
¼ t pepper
Salt to taste
Cook pasta according to package instructions and during the last 3 minutes of cooking time, add the peas then drain it all together. Combine sauce, half and half, shrimp, basil, salt and pepper in a sauce pan and heat slightly. Add cooked pasta and peas and cook 2-3 minutes to heat through.
When you are using shrimp in a shrimp cocktail, splurge and get them at a fish market or a food market that has a good fish department – they are just fresher and better suited to cocktail. I like my cocktail sauce very zesty – if you cannot find a spicy enough one at the food store or fish market, just stir in some extra prepared horseradish.
179 calories per serving
4 large shrimp, cleaned and cooked
4 T cocktail sauce
1/2 lemon, cut in wedges
2 c field greens
1/2 c sliced cucumber
2 T low fat dressing
Spritz the shrimp with lemon and put on a plate with cocktail sauce for dipping.
Mix cucumber, salad and dressing.
This one is satisfying, packed with protein, yet so low fat and low cal that you can have an extra latte today 🙂
This is a nice protein packed lunch that’s not short on flavor – add some extra garlic if you like your Caesar extra zippy.
220 calories per serving
6 c chopped romaine lettuce
4 T shredded parmesan cheese
8 oz. shrimp, peeled and deveined
1 clove garlic, minced
2 T lemon juice
2 T low calorie Caesar dressing
Combine lemon and garlic in a small bowl and add shrimp. Marinate in the refrigerator for 1/2 hour. Spray a skillet with Pam and add shrimp. Cook until pink about 3-4 minutes. Pour shrimp over lettuce and top with dressing and shredded cheese.
This sweet shrimp dish is best served with another Asian inspired dish, I choose to pair it with my Homemade Lo Mein. It cooks in just minutes and definitely is kid friendly with the sweet sauce. Just leave out the red pepper flakes if serving to young ones.
239 calories per serving
1 T dark sesame oil
2 t minced garlic
4 scallions, sliced
1 lb. medium sized shrimp, peeled and cleaned with tails off
1/4 c water
2 T soy sauce
4 t cornstarch
2 t red pepper flakes
2 t Splenda brown sugar
4 t toasted sesame seeds (optional)
Heat oil on medium high heat. Add garlic and onions and saute for 1 minute. Add shrimp and cool 6 minutes or until shrimp is just about done. While the shrimp cooks, combine water, soy sauce, cornstarch, pepper and sugar. Pour over shrimp in skillet and cook 1-2 minutes or until the sauce thickens up. Remove from heat and sprinkle with sesame seeds.