Sunday, October 5, 2008

Shrimp Supreme

1 box (6 oz) wild rice mix such as Uncle Ben's
3 oz. light cream cheese
1 box sliced fresh mushroom
1 small red pepper diced (optional)
2 stalks celery, chopped
1 can water chestnuts, chopped
4 green onions, sliced
1 3/4 cup hot water
2 tsp. fresh lemon juice
12 oz. cooked shrimp

Heat oven to 425.
Mix rice mix with seasoning packet and remaining ingredients except the shrimp, in an ungreased 1 1/2 quart dish.
Mix well.
Cover and bake 30 minutes.
Stir in shrimp.
Cover and bake about 5-10 minutes.

(4 servings, 6 points per serving. Serving size: 1 1/2 cups)

Creamy Macaroni and Cheese


  • 1/3 cup finely chopped onion
  • 3-1/2 cups cooked elbow macaroni
  • 1-3/4 cups shredded reduced-fat cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1/2 cup fat-free evaporated milk
  • 1-3/4 cups 2% cottage cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


In a large microwave-safe bowl, cover and microwave onion on high for 1-1/4 minutes or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside.
In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture.
Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Yield: 8 servings.

Nutrition Facts

  • Calories:
  • 229
  • Fat:
  • 6 g

  • Fiber:
  • 1 g

Olive Garden Chicken Vino Bianco


2 tbsp. olive oil
1 lb. boneless, skinless chicken Breasts, sliced into strips
2 tbsp. chopped green onion
1/2 cup finely chopped onion (red)
2 garlic cloves, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup chopped canned tomatoes, drained
1/4 cup heavy cream
2 tbsp. chopped parsley

Heat oil in non stick skillet over medium high heat. Season the chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate.
Stir in onions and garlic and cook until tender.
Stir in mushrooms and cook until golden.
Stir in wine an bring to a simmer.
Stir in tomatoes an return to a simmer.
Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley.
Serve warm over pasta.

Makes 4 servings, 5.3 points per serving. Don't forget to count points for pasta.