Hgs Shrimpylicious Egg Rolls Ww Points 3 Food

SHRIMPYLICIOUS EGG ROLLS

Shrimpylicious Egg Rolls image

Provided by Food Network

Time 1h25m

Yield 3 servings

Number Of Ingredients 14

Ingredients

4 cups (about 1/2 of a 12-ounce bag) dry coleslaw mix
4 ounces cooked and chopped ready-to-eat shrimp
1/2 cup canned sliced water chestnuts, drained and cut into strips
1/2 cup canned sliced water chestnuts, drained and cut into strips
1/4 cup bean sprouts, chopped
2 scallions, chopped
1 stalk celery, thinly sliced widthwise
2 tablespoons reduced-sodium or lite soy sauce
1 teaspoon crushed garlic
1/4 teaspoon ground ginger
1/8 teaspoon salt
Dash black pepper
6 large square egg roll wrappers*
Sweet and sour sauce, for optional dipping

Steps:

Preheat oven to 375 degrees F.
Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water from the bowl. Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside. For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes.
Prepare a large baking sheet by spraying it lightly with nonstick spray. Place an egg roll wrapper on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg roll to the baking sheet.
Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time.
Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. If you like, dip the egg rolls in some sweet and sour sauce!

HONEY-GARLIC SHRIMP

Honey-Garlic Shrimp image

While it may sound like a plain, generic item you see on a menu at the food court at the mall, honey-garlic shrimp is actually one of the most exciting and delicious garlic shrimp recipes I know. It's the perfect balance of sweet and savory while still packing a substantial garlic punch, plus it's extremely fast and simple to make. This recipe uses half the honey that typical recipes use and allows the natural sweetness of the shrimp to shine through. Serve over hot cooked rice or the starchy base of your choice such as noodles.

Provided by Chef John

Categories Seafood Shellfish Shrimp

Time 45m

Yield 2

Number Of Ingredients 8

Ingredients

1 pound large raw shrimp (16-20 count), peeled and deveined
1 tablespoon minced fresh garlic
2 tablespoons honey
½ teaspoon freshly grated ginger
1 tablespoon soy sauce, or more to taste
1 teaspoon Asian fish sauce, or to taste
2 teaspoons vegetable oil
1 cup thinly sliced green onion, or to taste

Steps:

Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

Nutrition Facts : Calories 303.5 calories, Carbohydrate 22.4 g, Cholesterol 345.1 mg, Fat 6.6 g, Fiber 1.5 g, Protein 38.8 g, SaturatedFat 1.2 g, Sodium 1039.3 mg, Sugar 18.7 g

HG'S THE CHEESEBURGER CHOMP - WW POINTS = 3

Hg's the Cheeseburger Chomp - Ww Points = 3 image

From the www.hungrygirl.com website: "Who needs a silly bun when you've got a ROCKIN' high-fiber tortilla? This burger-ific wrap rules!" PER SERVING (entire wrap): 193 calories, 3.5g fat, 864mg sodium, 29g carbs, 17g fiber, 4g sugars, 27g protein -- POINTS® value 3*

Provided by senseicheryl

Categories Lunch/Snacks

Time 10m

Yield 1 tortilla, 1 serving(s)

Number Of Ingredients 10

Ingredients

1 whole wheat tortilla (recipe calls for a La Tortilla Factory Whole Wheat Low-Carb or Low-Fat Tortilla, Large)
1 veggie burger (like Boca Meatless Burger, Original)
1 slice fat-free cheddar cheese
3 slices tomatoes
1/3 cup lettuce, shredded
onion, sliced (optional)
pickle (optional)
ketchup (optional)
mustard (optional)
fat-free mayonnaise (optional)

Steps:

Prepare Boca patty according to package directions (in a pan with nonstick spray, or in the microwave).
Top patty with cheese slice. Microwave for 20 seconds, or until cheese melts. Set aside.
Place tortilla on a plate, and warm it slightly in the microwave. Place lettuce in the center of the tortilla, and top with tomato slices.
Chop cheese-topped patty into bite-sized pieces, and then arrange on top of the lettuce and tomato. If you like, top with any (or all!) of the optional guilt-free burger toppings.
Wrap tortilla up by folding in the sides first, and then rolling it up tightly from the bottom. Enjoy!

Nutrition Facts : Calories 313.9, Fat 7.8, SaturatedFat 1.5, Cholesterol 5.8, Sodium 1183.5, Carbohydrate 40.8, Fiber 4.3, Sugar 4.5, Protein 20.8