Here’s a healthy and very tasty shrimp dish. Serve over a bed of brown rice and with a side of roasted vegetables.

Sauteed Shrimp recipe - 134 calories

Ingredients:
1 lb large shrimp, peeled and deveined
2 teaspoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon herb seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the shrimp and sauté for about 1 minute.
3. Add the herb seasoning, lemon juice, salt and pepper; stir to coat the shrimp.
4. Sauté for about 3-4 minutes (until the shrimp are bright pink and cooked through).
5. Remove from the heat and stir in the parsley.

Servings: 4

Nutritional information for one serving:
Calories: 134
Total fat: 3.5 g
Cholesterol: 220 mg
Sodium: 545 mg
Total carbs: 0.8 g
Fiber: 0.1 g
Protein: 23.8 g
Weight Watchers points: 3

Photo credit: snowpea&bokchoi

You might also like these seafood recipes:

• Red Lobster Crab Cakes recipe - 174 calories
• Crock Pot Shrimp Creole Soup recipe - 159 calories
• Greek Shrimp recipe - 121 calories
• Thai Spicy Shrimp Salad recipe - 169 calories
• Cornmeal Fried Oysters recipe - 116 calories

I love Nutella, so I thought this would be a great recipe to try… and I certainly wasn’t disappointed! These biscotti have a great flavor and are quite crunchy. You can also try using white chocolate chips instead of the regular ones for a nice visual effect.

Nutella Biscotti recipe - 90 calories

Ingredients:
1/2 cup chocolate chips
1/2 cup Nutella
1/2 cup hazelnuts (optional)
2 1/4 cups all-purpose flour
3 large eggs
2 tablespoons cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar

Preparation:
1. Preheat the oven to 350° F.
2. In a medium bowl, sift together the cocoa, flour, baking soda, baking powder and salt.
3. In a large bowl, beat the eggs until frothy.
4. Add the sugar and continue beating for about 2 minutes.
5. Stir in the Nutella.
6. Add the flour mixture to the egg mixture and stir until well combined.
7. Stir in the chocolate chips and hazelnuts (if using).
8. Flour your hands well and divide the dough into 2 or 3 logs; arrange on a parchment lined baking sheet. Press the logs into rectangles approximately 1/2 inch thick.
9. Bake in the oven at 350 degrees F for about 20 minutes.
10. Remove from the oven. Turn down oven heat to 300° F.
11. Using a serrated knife, cut the logs into 1/3-1/2 inch slices. Arrange on a baking sheet and return to the oven.
12. Bake for about 10-12 minutes, then turn the biscotti over and bake for about 10-12 more minutes (depending on the thickness of your slices).

Servings: 36

Nutritional information for one serving:
Calories: 90
Total fat: 2.5 g
Cholesterol: 17 mg
Sodium: 62 mg
Total carbs: 15.8 g
Fiber: 0.7 g
Protein: 1.7 g
Weight Watchers points: 2

Photo credit: cursedthing

You might also like these chocolate recipes:

• Rice Krispies Bars recipe - 181 calories
• Delicious Peanut Butter Cookies recipe - 78 calories
• Chocolate Walnut Kahlua Balls recipe - 146 calories
• Chunky Chocolate Jam Bars recipe - 185 calories
• Chocolate-Dipped Peanut Butter Cookies recipe - 176 calories

Now here’s a great onion rings recipe for all you onion lovers… Perfectly crisp texture, and wonderful flavor from all the spices!

Southwestern Onion Rings recipe - 171 calories

Ingredients:
2 large sweet onions
1 3/4 cups all-purpose flour
2 eggs
2 1/2 cups buttermilk
3 tablespoons water
2 teaspoons chili powder
2 teaspoons salt
1-2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon sugar

Preparation:
1. Slice the onions into 1/4″ slices and separate the rings.
2. Place the rings in a bowl and add the buttermilk to cover the onions.
3. Soak for about 30 minutes, stirring occasionally.
4. In another bowl, beat together the eggs and water.
5. Combine the flour, chili powder, salt, cayenne pepper, cumin, garlic powder and sugar in a shallow dish.
6. Drain the onion rings.
7. Dip the rings in the egg mixture first, then dredge in the flour mixture.
8. Fry the onion rings in 1″ of oil heated to 375 degrees, a few at a time, until golden brown on each side.
9. Drain and serve immediately.

Servings: 12

Nutritional information for one serving:
Calories: 171
Total fat: 2.4 g
Cholesterol: 55 mg
Sodium: 688 mg
Total carbs: 29.8 g
Fiber: 1.6 g
Protein: 7.5 g
Weight Watchers points: 3

Photo credit: phototram

You might also like these vegetable recipes:

• Crock Pot Vegetable Soup recipe - 79 calories
• Garlic Tomatoes recipe - 79 calories
• Steamed Asparagus with Almond Butter recipe - 164 calories
• Chicken and Mushrooms recipe - 189 calories
• Peach and Roasted Red Pepper Bruschetta recipe - 46 calories

If you want to make hummus but can’t find tahini, try this recipe that uses sesame seeds. It has a subtle flavor and a nice, creamy consistency.

Bean and Sesame Seed Spread (Hummus) recipe - 77 calories

Ingredients:
1 (15 ounce) can garbanzo beans
1 garlic clove, cut in half
1/2 cup sesame seeds
1/2 teaspoon salt
2 tablespoons lemon juice

Preparation:
1. Drain the garbanzo beans and reserve the liquid.
2. Place the reserved bean liquid, garlic and sesame seeds in the food processor. Cover and blend on high speed until mixed.
3. Add the garbanzo beans, salt and lemon juice. Cover and process on high speed until smooth.
4. Serve as a spread with crackers, wedges of pita bread or raw vegetables.

Servings: 12

Nutritional information for one serving:
Calories: 77
Total fat: 3.4 g
Cholesterol: 0 mg
Sodium: 203 mg
Total carbs: 9.7 g
Fiber: 2.3 g
Protein: 2.8 g
Weight Watchers points: 1

Photo credit: Albertas Agejevas

You might also like these appetizer recipes:

• Stuffed Mushrooms recipe - 175 calories
• Garlic Tomatoes recipe - 79 calories
• Peach and Roasted Red Pepper Bruschetta recipe - 46 calories
• Parmesan and Red Onion Appetizer recipe - 117 calories
• Wild Mushroom Savory Saute recipe - 135 calories

This is an easy and delicious recipe. The Pecorino Romano is the perfect cheese to use, as it pairs really well with the bread crumbs. You need not worry about bland stuffed mushrooms anymore, as these are very flavorful! If you live in a dry area you might want to add a little more olive oil or chop the mushroom stems and put them in the bread crumb mixture (this will add moisture).

Stuffed Mushrooms recipe - 175 calories

Ingredients:
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
1/2 cup grated Pecorino Romano cheese
1/2 cup Italian-style dried bread crumbs
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh mint leaves
2 tablespoons chopped fresh Italian parsley leaves
1/3 cup extra-virgin olive oil
salt and pepper, to taste

Preparation:
1. Preheat the oven to 400 degrees F.
2. Stir the Pecorino cheese, bread crumbs, garlic, mint, parsley, and 2 tablespoons olive oil in a medium bowl to blend.
3. Add salt and freshly ground black pepper to taste.
4. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.
5. Spoon the filling into the mushroom cavities and arrange them on the baking sheet (cavity side up).
6. Drizzle the remaining oil over the filling in each mushroom.
7. Bake for about 25 minutes (until the filling is golden on top and heated through and the mushrooms are tender).
8. Serve.

Servings: 7 (4 mushrooms per serving)

Nutritional information for one serving:
Calories: 175
Total fat: 13 g
Sodium: 264 mg
Total carbs: 9.4 g
Fiber: 1.3 g
Protein: 6.8 g
Weight Watchers points: 4

[Photo credit]

You might also like these appetizer recipes:

• Garlic Tomatoes recipe - 79 calories
• Peach and Roasted Red Pepper Bruschetta recipe - 46 calories
• Parmesan and Red Onion Appetizer recipe - 117 calories
• Wild Mushroom Savory Saute recipe - 135 calories
• Red Lobster Crab Cakes recipe - 174 calories

Don’t be put off by the weird combination of ingredients… the final result is well worth it! Sweet and a little tangy, this is a very healthy and refreshing drink.

Pineapple Celery Punch recipe - 81 calories

Ingredients:
2 cups celery, chopped
2 cups fresh pineapple, cut into cubes
1/2 cup water
3 tablespoons sugar
1/2 cup fresh cilantro, firmly packed

Preparation:
1. In a blender, purée all ingredients until smooth.
2. Pour the mixture through a fine-mesh sieve, discarding the solids after pressing hard on them.
3. Serve over ice.

Servings: 4

Nutritional information for one serving:
Calories: 81
Total fat: 0.2 g
Cholesterol: 0 mg
Sodium: 42 mg
Total carbs: 20.8 g
Fiber: 2 g
Protein: 0.8 g
Weight Watchers points: 1

You might also like these beverage recipes:

• Easy Orange Slush recipe - 153 calories
• Thick Hot Chocolate recipe - 140 calories
• Strawberry Smoothie recipe - 190 calories
• Cranberry Slush recipe - 192 calories
• Strawberry, Orange and Banana Frappe recipe - 131 calories

This soup is awesome and full of flavor - just what any good vegetable soup should taste like!

Chicken and Mushrooms recipe - 189 calories

Ingredients:
2 small potatoes, peeled and chopped
2 (14 ounce) cans diced tomatoes (undrained)
2 tablespoons olive oil
4 garlic cloves, chopped
1 large onion, chopped
2 large carrots, chopped
2 cups green beans (cut into 1-inch pieces)
1/4 head cabbage, chopped
1 medium turnip, chopped
2 small celery stalks, chopped
6 cups vegetable broth
1/2 teaspoon thyme
salt and pepper, to taste

Preparation:
1. In a large pot, heat one tablespoon of olive oil over medium-high heat.
2. Add the onion and cook until it becomes translucent.
3. Add the garlic and saute for a few minutes (don’t let the garlic brown).
4. Add the remaining chopped vegetables and saute for about a minute or two (add the second tablespoon of olive oil if needed).
5. While sauteing, add the thyme and season with salt and pepper to taste.
6. Place the sauteed vegetables in the crock pot, add the vegetable broth and tomatoes.
7. Cook on low for about 7-9 hours or high for about 4-6 hours.
8. Just before serving, mash some of the potato chunks against the side of the crockpot to thicken the soup, stir a little and serve.

Servings: 12

Nutritional information for one serving:
Calories: 79
Total fat: 2.5 g
Cholesterol: 0 mg
Sodium: 534.8 mg
Total carbs: 13.3 g
Fiber: 2.8 g
Protein: 1.9 g
Weight Watchers points: 1

[Photo credit]

You might also like these chicken recipes:

• Egyptian Spinach Soup recipe - 194 calories
• Moroccan Chickpea Soup recipe - 181 calories
• Vegetarian Black Bean Soup recipe - 169 calories
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• Crock Pot Shrimp Creole Soup recipe - 159 calories

You can substitute the Grand Marnier with a little vanilla or orange extract. If you’re a big fan of white chocolate, you can skip the drizzling at the end and just dunk the bars into the white chocolate.

Rice Krispies Bars recipe - 181 calories

Ingredients:
4-4 1/2 cups Rice Krispies
2 1/2 cups miniature marshmallows
1/2 cup dried apricots, diced
1/3 cup sliced almonds, toasted
3 tablespoons unsalted butter
cooking spray
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon

Topping
1/2 cup white chocolate chips
2 teaspoons Grand Marnier
1-3 teaspoon canola oil

Preparation:
1. Coat a 9×9 inch pan with cooking spray and set aside. Also apply a little spray to your cooking spoon.
2. To make the bars, begin by adding together the brown sugar and butter in a large saucepan over medium-low heat. Stir for about 2 minutes, until the butter and sugar are melted.
3. Add in the 1/4 teaspoon of ground cinnamon and stir.
4. Add the miniature marshmallows and stir continuously, helping the puffs to melt. Continue mixing until you have a pale brown mixture that is still rather loose.
5. Once the marshmallows are fully melted and mixed with the sugar, add in the Rice Krispies, dried apricots and toasted almonds.
6. Stir quickly to get all of the ingredients incorporated.
7. Turn the mixture out into the 9×9 inch pan, distributing as much as possible using your spoon.
8. Place the bars in the refrigerator and leave them to set for about 30 minutes.
9. Invert the pan, giving it a good whack to release the bars.
10. Slice into 12 pieces.
11. To prepare the topping, melt the white chocolate chips in a double boiler over very low heat.
12. Add the canola oil to the chocolate and stir while the the chips continue to melt.
13. Stir the Grand Marnier into the melted chocolate and use a spoon to stripe the bars on the diagonal, allowing the melted chocolate to drip down the side.
14. Place the bars on waxed paper to cool.

Servings: 12 bars

Nutritional information for one serving:
Calories: 181
Calories from fat: 62
Total fat: 7g
Cholesterol: 8mg
Sodium: 106mg
Total carbs: 29g
Fiber: 0.8g
Protein: 2g
Weight Watchers points: 4

You might also like these dessert recipes:

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• Chocolate Walnut Kahlua Balls recipe - 146 calories
• Oatmeal Raisin Cookies recipe - 135 calories

Garlic Tomatoes recipe - 79 calories

Ingredients:
8 ripe plum tomatoes, cut in half
16 garlic cloves, in skin
4 sprigs fresh thyme
1/4 cup olive oil
salt and pepper, to taste

Preparation:
1. Preheat the oven to 425 degrees F.
2. Place the tomatoes cut side up in a large pan (in a single layer).
3. Place the garlic cloves and thyme sprigs in between the tomatoes.
4. Pour the olive oil over the tomatoes.
5. Bake for about 45 minutes (until the tomatoes are slightly charred).
6. Discard the thyme.
7. Season with salt and pepper to taste.
8. Squeeze the meat from the garlic cloves over the tomatoes.
9. Garnish with fresh thyme and serve warm.

Servings: 8

Nutritional information for one serving:
Calories: 79
Calories from fat: 62
Total fat: 6.9g
Cholesterol: 0mg
Sodium: 4mg
Total carbs: 4.4g
Fiber: 0.9g
Protein: 0.9g
Weight Watchers points: 2

You might also like these appetizer recipes:

• Peach and Roasted Red Pepper Bruschetta recipe - 46 calories
• Parmesan and Red Onion Appetizer recipe - 117 calories
• Wild Mushroom Savory Saute recipe - 135 calories
• Red Lobster Crab Cakes recipe - 174 calories
• Salsa Guasacaca (Venezuelan Avocado Salsa) recipe - 119 calories

Steamed Asparagus with Almond Butter recipe - 164 calories

Ingredients:
2 lbs asparagus, trimmed
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sliced almonds
1 large garlic clove, minced
3 tablespoons shallots, finely chopped
3 tablespoons fresh parsley, chopped
2 teaspoons lemon peel, grated
2 teaspoons fresh lemon juice
salt and pepper, to taste

Preparation:
1. In a small heavy skillet, melt 2 tablespoons of the butter over low heat.
2. Add the garlic and shallots and saute for about 5 minutes (until tender).
3. Pour into a medium bowl.
4. Add the remaining 6 tablespoons of butter, the lemon peel, lemon juice and parsley to the garlic/shallot mixture and whisk to blend.
5. Season with salt and pepper to taste.
6. Steam the asparagus until crisp-tender.
7. Place the butter mixture in large heavy skillet over medium heat.
8. Add the almonds and cook for about 3 minutes (until the butter browns), stirring occasionally.
9. Add the asparagus and stir until heated through.
10. Season with salt and pepper to taste.
11. Divide the asparagus among plates and serve.

Servings: 8

Nutritional information for one serving:
Calories: 164
Calories from fat: 132
Total fat: 14.7g
Cholesterol: 30mg
Sodium: 18mg
Total carbs: 6.9g
Fiber: 3.1g
Protein: 4.2g
Weight Watchers points: 4

You might also like these side dish recipes:

• Maple Brown Sugar Baby Carrots recipe - 188 calories
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• Maple Dijon Brussels Sprouts recipe - 141 calories
• Wild Mushroom Savory Saute recipe - 135 calories
• Sauteed Zucchini and Chickpeas recipe - 161 calories