nwr-recipes for dieters

Some of my go-to meals:

Chicken or shrimp stir fry
Grilled chicken marinated in italian dressing
Burgers on the George Forman grill
Grilled cheese on light bread (made on Forman grill)
Baked chicken parmigiana

One of my (and FH's) absolute favorites:

Coconut Shrimp (WW style)

2 spray(s) cooking spray
2 large egg white(s)
3/4 cup(s) all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
2 cup(s) sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)

Instructions
Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.

In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.

Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).

Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.

Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.

Flavor Booster: To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

Another favorite WW recipe:

Chicken & Broccoli with Garlic Sauce

2 tsp olive oil
1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
3 medium garlic clove(s), minced, or more to taste
2 cup(s) broccoli, florets
1 1/2 cup(s) reduced-sodium chicken broth, divided
1 1/2 tbsp cornstarch
2 cup(s) cooked brown rice, kept hot

Instructions
Heat oil in a large skillet over medium-high heat. Place chicken on a plate and season with thyme, salt and pepper. Add garlic to skillet and cook, stirring, 1 minute. Add chicken to skillet and cook until browned on all sides, stirring frequently, about 3 minutes.

Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.

In a cup, dissolve cornstarch in remaining 1/2 cup of broth; add to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute; serve over rice. Yields about 1 cup of chicken and broccoli and 1/2 cup of rice per serving.

Chicken Cheese Steak

1 tbsp vegetable oil
1 medium onion(s), thinly sliced
1 pound(s) uncooked boneless, skinless chicken breast, pounded, cut into strips
1/2 medium sweet red pepper(s), thinly sliced
1/2 tsp table salt
1/8 tsp black pepper
4 roll(s) reduced-calorie hot dog bun(s)
4 slice(s) Borden 2% Singles Reduced-Fat Pasteurized American Cheese Food, or other brand

Instructions
In a medium nonstick skillet, heat oil over medium-high heat. Saute onion until browned and very soft, about 10 minutes. Add chicken and pepper and saute until chicken is golden brown and cooked through, about to 5 to 8 minutes; season to taste with salt and pepper.

Toast buns; spoon chicken mixture down center of each one. Place a slice of cheese in each bun and and close bun to help cheese melt slightly. Yields 1 cheese steak per serving.

Ummm yea....I love to cook

Ok... if you have a grill, throw some haddock in a tinfoil pack... season with salt and pepper.... light drizzle of olive oil...

so yummy...

you can do this with a lot of different fish... you can also do this in the oven. I make lemon salmon every so often....

HTH!