Ww Glazed Shrimp Kabobs 4 Pts Food

SHRIMP KABOBS WITH CURRY BUTTER

Steps:

• To make curry butter: In a small pan, melt the butter over medium-high heat. Stir in the onion, dill, curry powder, and garlic powder; cook 5 minutes.
• Thread shrimp on skewers, leaving space between pieces. Lightly brush or spray shrimp with olive oil.
• Grill over direct high heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning and brushing with the curry butter once halfway through grilling time.
• Arrange shrimp on serving plate. Garnish with lime wedges and dill.

WW PASTA WITH WHITE CLAM SAUCE - 7 PTS

Steps:

• Drain clams, reserving juice.
• Set clams and juice aside.
• Heat olive oil in a small saucepan over medium heat.
• Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
• Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
• Reduce heat, and simmer, uncovered, 3 minutes.
• Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
• Combine pasta and clam sauce in a large bowl.
• Add chopped parsley, lemon rind, salt, and pepper; toss well.
• Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
• Sprinkle 2 tsp Parmesan cheese over each serving.

BUTTERFINGER DESSERT WEIGHT WATCHERS 4 WW PTS

Steps:

• Spray a 9 x 13" pan with cooking spray.
• Tear angel food cake into bite size pieces.
• Prepare pudding with 1-1/2 cups of skim milk and mix with 2 containers of Cool Whip Free.
• Crush candy bars.
• Layer 1/2 cake, 1/2 of pudding mixture and 1/2 of crushed Butterfingers. Repeat layer.

SHRIMP, CANTALOUPE KABOBS

Steps:

• Mix yogurt, lemon juice, olive oil, brown sugar, white pepper, garlic, fresh oregano, & parsley ingredients in shallow dish.
• Add shrimp and toss. Marinate in refrigerator for 1 hour stirring occasionally.
• Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put on skewers alternating vegetables, cantaloupe and shrimp. Season with salt and pepper.
• Discard marinade.
• Grill 4 to 5 inches from heat 2 to 3 minutes on each side.

WW MARINATED NEW POTATO SALAD - 4 PTS.

Steps:

• Place potatoes in a saucepan; cover with water, and bring to a boil.
• Reduce heat; simmer 13 minutes or just until tender; drain.
• Rinse under cold water; drain well.
• Place in a bowl; cover and chill 30 minutes.
• Add celery and next 3 ingredients; toss well.
• Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk.
• Pour over potato salad; toss gently.
• Cover and chill at least 1 hour.
• Toss gently before serving.

LEMON-DILL SHRIMP KABOBS

Steps:

• Peel, devein and rinse shrimp.
• Place shrimp in medium-sized deep bowl.
• For marinade, combine Lemon juice, chopped dill, oil, garlic, salt and black pepper in small bowl.
• Pour over shrimp.
• Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours.
• Meanwhile, cook zucchini in small amount of boiling water in small covered saucepan 2 minutes.
• Drain.
• Drain shrimp, reserving marinade.
• Thread shrimp, zucchini and bell pepper on 8 metal skewers.
• Grill kabobs on rack of uncovered grill directly over medium coals 10 to 12 minutes or until shrimp turn pink and vegetables are tender, turning once and brushing occasionally with some marinade during first half of cooking.
• Or, broil on unheated rack of broiler pan 3 to 4 inches from heat 10 to 12 minutes, turning once and brushing occasionally with some marinade during the first half of cooking.
• Discard any remaining marinade.
• Garnish with fresh dill sprigs if desired.

SMOKED SHRIMP KABOBS

Steps:

• Season shrimp with all of the ingredients: garlic, parsley cayenne pepper, black pepper and salt.
• Let sit for 20 minutes.
• Next drizzle olive oil on top of the shrimp.
• Then skewer your shrimp on a kabob going through each shrimp at the top and bottom.
• Place shrimp kabobs on smoker once it has been heated to 225 degrees. Smoke shrimp for about 30-35 minutes or until your shrimp reaches an opaque white color.

BEEF & SHRIMP KABOBS

Steps:

• Cut steak into 1" pieces.
• Place steak and shrimp in baggie.
• Combine remaining ingredients and marinate in refrigerator for at least 1 hour.
• Place on skewers and grill.
• Enjoy!

ROAST RED POTATOES AND ASPARAGUS - WW 4 PTS

Steps:

• Heat oven to 400°F
• Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 tsp salt and pepper, garlic and toss.
• Roast for 30 minutes, shaking the pan once.
• Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12-15 minutes.
• Recipe modifications:.
• I mixed the oil, s&p, garlic (used two tsp Christopher Ranch chopped garlic, but not everyone loves garlic like me), potatoes and (and then asparagus, separately) in a bowl and put them in the pan. I prepare my asparagus by holding each stem at both ends, and bending it until it snaps. It snaps off at just the right length. I believe it took about 5-10 minutes longer to roast the asparagus than the recipe called for, so keep an eye on yours. After I added the asparagus, I scraped out the seasoning mix and drizzled it onto the potatoes and asparagus before returning the pan to the oven.

WW GLAZED SHRIMP KABOBS - 4 PTS.

Steps:

• Peel and devein shrimp, leaving tails intact, if desired.
• Thread shrimp and pineapple alternately onto 8 (12-inch) skewers; set aside.
• Spoon apricot spread into a medium bowl, and chop any large chunks of apricot, if desired.
• Add rice vinegar and next 3 ingredients, and stir well.
• Divide apricot mixture in half; reserve half of mixture.
• Place kabobs on a broiler pan coated with cooking spray.
• Brush kabobs with apricot mixture; broil 3 minutes.
• Turn kabobs over, and brush with apricot mixture.
• Broil an additional 3 minutes or until done.
• Brush with reserved apricot mixture before serving.