Super Shrimp & Asparagus

One of my new favorite things to do is to take a not-so-healthy recipe, tweak it, and make it work for my diet and nutritional needs.  Tonight’s efforts were a huge success and I have to share!

I took two recipes from Pinterest and got rid of the butter and fat.  As a result . . .

SHRIMP & ASPARAGUS!

I didn’t take a picture of my finished product because once I tried it, I ate it immediately, but this is close enough.

First, oil a baking pan with a drizzle of 100% olive oil. (Remember, I am a “Pinch” cook, I don’t measure anything.) You want just enough to coat the baking pan.

Next, prepare your fresh asparagus by washing and cutting off the woody ends. I left the pieces otherwise whole. Lay these side-by-side in a single layer on one-half of the pan.

On the other side of the pan, place your shrimp. I refuse to clean and devein the things, so I used Royal Tiger frozen shrimp, already prepared and tails removed. I thawed it prior to preparation.

Next, I lightly coated the tops of both the asparagus and the shrimp with olive oil. Using just a dab on a brush does the trick nicely without overdoing it.

Follow the oil with a light sprinkling of lemon juice. Just a few drops here and there, enough to taste.

Next, season your meal. I used only sea salt and pepper and this was perfect.

Finally, a sprinkle of Parmesan cheese. This is optional, but I highly recommend it!

Prep is done and takes only a few minutes. Bake at 350 degrees for about 15 minutes.

The results? Tender, yet crisp asparagus and perfectly done shrimp. The two complement each other beautifully.  And the best part . . .

Calories: 425 calories

Fat: 18 grams

Carbs: 10 grams

Protein: 59 grams

(For 9 ounces of shrimp and 2 cups of asparagus – it was quite filling)

Delicious!

Stir-Fry Steak Lettuce Wraps

Many people have been asking for the ultra-healthy recipes I have been using as of late, so I thought it would be a good idea to start collecting the exceptional ones here, not only so I can share the wealth, but also so I can keep track of them myself. I am learning to love lettuce wraps and tonight’s were yummy!

One word of caution: I am a “Pinch” cook: a “pinch” of this, a “pinch” of that, and I never measure. What follows is a rough draft, the ingredients I used, and what I hope will provide a jumping-off point for others to recreate these to meet their tastes.

So without further ado . . .

Stir-Fry Steak Lettuce Wraps

1 pound VERY lean steak strips (I used Beef Bottom Round Strips, only 4.5 grams of fat)

Olive oil

1 red onion, cut into strips

6 large Romaine lettuce leaves

Reduced-fat blue cheese crumbles (optional)

Fat-free shredded mozzarella cheese

Taco Sauce (I used Taco Bell® Mild Taco Sauce)

Extra-tenderizing Worcestershire sauce

1. Begin by sautéing the steak strips in olive oil over medium to medium-high heat. Add a bit of extra-tenderizing Worcestershire sauce to season and tenderize the steak.

                    

 

2. While the steak is cooking, prepare your Romaine lettuce leaves on a plate.

                              

 

3. Next, prepare the sauce. I am in love with reduced-fat blue cheese to add tons of flavor, but those are optional. You could also use low-fat sour cream with the taco sauce and just a bit of the Worcestershire sauce.  You don’t need much, just enough to drizzle over each wrap. As you can see here, I have made about ½ cup of sauce.

                              

 

4. Return to your steak strips and add the red onion.

                                

 

5. Once the steak is cooked to your liking (I used medium-rare), add 2 to 3 strips with onions to each lettuce leaf.

               

6. Next, drizzle your sauce on top of your steak.

                              

 

7. Top with fat-free shredded mozzarella cheese.

                                          

 

8. Voila!  Enjoy!  Very low in calories, fat, and carbs while lots of protein and taste!

                                   

Approximate Nutrition Values

Calories: 369

Fat: 10 grams

Carbs: 13 grams

Protein: 45 grams