Wednesday Weigh-In

Well, I'm down one pound this week. Doesn't sound like much until I look at that box of butter sitting in my refrigerator and make the comparison! Considering moontime and vacation recovery, I don't think that's bad at all.

Now, just to keep up the good work, right?

Tonight I'm making a light shrimp recipe from Weight Watchers, serving it over Shirataki noodles and Birds Eye Steamfresh Asian Medley veggies for a filling 4 POINT dinner.


Sauteed Shrimp

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1 spray olive oil cooking spray -- (s)
2 tsp olive oil
1 pound shrimp -- large, peeled and deveined
2 Tbsp fresh lemon juice
1 tsp Spice Islands No Salt Lemon Herb Seasoning -- or other brand
1/4 tsp table salt -- or to taste
1/4 tsp black pepper -- freshly ground, or to taste
2 Tbsp parsley -- fresh, chopped

Coat a large skillet with cooking spray and set over medium heat; add oil and heat. Add shrimp; sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes.

Remove from heat and stir in parsley.

Serves 4, Yields about 3 ounces of shrimp per serving.

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Per Serving (excluding unknown items): 143 Calories; 4g Fat (27.4% calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 315mg Sodium. 3 WW POINTS.

Have a Beauty-Full Day,