Shrimp Pad Thai On The Lighter Side

www.Skinnytaste.com
Servings: 2 • Serving Size: 1/2 • Old Points: 9 pts • Points+: 11 pts Calories: 400 • Fat: 18.7 g • Protein: 37.5 g • Carb: 25.1 g • Fiber: 2.1 g • Sugar: 9.4 g Sodium: 1391 mg

Ingredients:
3 oz packaged rice noodles (rice sticks)
2 tsp oil 1 clove garlic, finely minced
6 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices (optional)
1 large egg 1 large egg white
5 oz bean sprouts
1 oz Chinese chives (or scallions), cut into 2-inch lengths
1 tbsp crushed peanuts lime wedges

For the Seasonings:
1 1/2 tbsp fish sauce (Thai Kitchen brand for gluten free)
1 tbsp sugar
2 tbsp water
1 tbsp rice vinegar
1/2 tsp chili powder or more, to taste

Directions: Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water. Mix all the seasoning ingredients in a small bowl until well combined, set aside. Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring. As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds. Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles. Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

Note: This is a new family favorite. I love Skinnytaste.com for healthier recipes! I leave the tofu out, the boys do not care for it, but I add in more veggies like: julienned zuchinni, carrots, mushrooms, snow peas and broccoli. I also leave out the peanuts because Scott has a slight allergic reaction to them.

Spinach and Feta Stuffed Chicken Breasts

Spinach and Feta Stuffed Chicken Breasts
Gina's Weight Watcher Recipes
taken from skinnytaste.com
 Servings: 4 • Serving Size: 2 pieces • Old Points: 4 pts • Points+: 5 pts Calories: 205 • Fat: 3.8 g • Protein: 32.0 g • Carb: 10.6 g • Fiber: 2.6 g

Ingredients:
10 oz package frozen chopped spinach, thawed and juice squeezed out
1 tsp oil
1/2 cup (2.5 oz) fat free Feta cheese
1/3 cup fat free ricotta
1/4 cup chopped parsley
1/4 cup chopped scallions
1/2 onion, chopped
2 cloves garlic
salt and pepper
3 (1.25 lbs) chicken breast halves
1 egg
1 tbsp water
1/2 cup whole wheat seasoned breadcrumbs (I used 4C)
spray oil
toothpicks

In a small sauté pan, heat oil. Add onions, garlic and scallions and sauté about 1 minute. Add spinach and parsley, salt and pepper and cook another minute. Remove from heat, add feta and ricotta cheese. Preheat oven to 350°. Slice chicken breast halves into 3 thin cutlets. Pound them to make them thinner. This helps when you wrap the cutlets. Season chicken with salt and pepper. Place just under 1/4 cup of spinach mixture in the center of the chicken. Roll it and secure the ends with toothpicks to prevent filling from coming out. It's ok if it's not perfect. The egg wash and breadcrumbs keep everything in place. Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked through. Remove toothpicks and serve. Makes 9 pieces

Note: this is a new favorite of Scott and mine, the boys don't like it but they don't know what is good. ; )