The Weight Watcher’s website offers fish, shrimp and other seafood recipes that are high in protein, and naturally low in fat and calories. Here’s a recipe for Baked Salmon Puttanesca we think you’ll love!
For those of you who are looking to shed a few pounds this year, one of our awesome customers pointed out to us that many fresh Motts Channel Seafood offerings can serve as the perfect base for a low or zero SmartPoints value dish on the WeightWatchers “Freestyle” plan. This includes most fish and shellfish like tuna, flounder, shrimp, mahi-mahi, and salmon. Just be careful how you prepare it!
Click here to see the complete list of zero point foods!
Preheat oven to 350°F. Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes.
Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
No one seems to have time to spend in the kitchen these days. While going out is fun, ‘cooking in’ can be too and seafood is a favorite choice of mine for creating healthy and extraordinary meals that rival the taste of dining out. While it’s still cold at the beach, heat things up in your own kitchen with this simple to make shrimp in a skillet with creamy tomato sauce. Healthy and light you can keep the total meal calories to around 500 by following this plan:
1 serving skillet shrimp in creamy tomato sauce
1/3 cup polenta
tossed salad with 1 Tablespoon vinaigrette
white wine spritzer made with 4 oz. Chardonnay, 2 oz. sparkling water and garnished with fresh strawberries
Skillet Shrimp with Creamy Tomato Sauce
by Diane Boyd, M.B.A., R.D., L.D.N
Prep Time: 15 minutes
Cook Time: 5
Ingredients (serves 2)
1 Tablespoons butter
1/2 c. onion, chopped
1/4 cup white wine
3 tablespoons tomato paste
1/2 cup clam juice
2 Tablespoons nonfat Greek yogurt
1/2 pound fresh shrimp
Clean and devein shrimp. Store in refrigerator until ready to use.
Add white wine and cook until wine is absorbed. Add tomato paste and clam juice. Cook one to two minutes over medium heat until combined.
Remove from heat and pour sauce into container to refrigerate before adding nonfat Greek yogurt. (Cool for 15 minutes). Once cool, add nonfat Greek yogurt.Melt butter in saucepan. Add chopped onion and sauté til soft.
Spray a 6 inch iron skillet with cooking spray and heat over medium high heat. Add shrimp and sauté until shrimp turns pink. Gently pour sauce over top shrimp and heat through. Serve immediately.
Diane Boyd, M.B.A., R.D., L.D.N. is the owner of Cape Fear Nutrition, a private nutrition practice in Wilmington, NC where she specializes in medical nutrition therapy, weight management and sports nutriiton. She is the consulting nutritionist for Cape Fear Sports Enhancement and promotes nutrition via workplace programs, freelance writing and recipe development. Her passion for fitness and eating well fuel the work she truly enjoys.