Breaded Not Fried Panko-Crusted Shrimp (Cook Yourself Thin)

Serves 4
Calories per serving: 289

2 tablespoons mayonnaise
2 tablespoons creamy dill mustard
2 tablespoons capers, drained and chopped
2 egg whites
1/2 teaspoon salt
2 cups Panko crumbs
1/4 teaspoon cayenne pepper
1 pound jumbo shrimp, peeled, deveined and butterflied

1. Stir together mayonnaise, mustard and capers in a small bowl for dipping sauce; set aside.

2. Preheat oven to 475 degrees. Whisk egg whites with 1/4 teaspoon salt in a shallow dish until frothy. Toss together crumbs, cayenne and remaining 1/4 teaspoon salt in a shallow dish. Dip each shrimp in egg whites, dredge in panko crumbs and place on a rimmed baking sheet. Bake until shrimp cooks through and crumbs are golden, about 12 minutes.

3. Serve hot with the dipping sauce.

Ashlie's Notes: I didn't make the sauce but added it incase you would like to try it. It looked and sounded yummy though! I also added about 1/4 cup shredded coconut to the panko mix. These shrimp were very tasty and something I make when I am in the mood for fried shrimp! I think you'll like this one ;)

Shrimp Spring Rolls With Lemon/Honey Dipping Sauce (Cook Yourself Thin)

For the lemon dipping sauce
1/2 cup rice vinegar
1/2 cup honey
1 TBL. lemon juice
1 tsp. garlic powder
1 tablespoon ginger, minced
1 teaspoon red chili flakes

For the shrimp
1 tablespoon sesame oil
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1/2 pound medium shrimp (about 16-18)
1 tablespoon apple juice
1 tablespoon soy sauce

For assembling
6 Vietnamese rice paper wraps, soaked in cold water for 45 seconds (Found these at a local chinese market)
Any raw veggies you want to add to your roll.
I used shredded carrots (you can find these near the bagged salad)
shredded cabbage
bean sprouts
raw mushrooms, sliced

1. For the lemon dipping sauce: In a small stainless-steel saucepan over medium heat, combine the rice vinegar, lemon juice and honey. Bring to a boil and reduce to a simmer. Cook for about 10 to 15 minutes or until it reaches a syrupy consistency. Remove from the heat and add the minced garlic, ginger and chili flakes, and let steep until cooled, about another 30 minutes. Set aside and reserve.

2. For the shrimp: Over medium to high heat, place the sesame oil, minced ginger, garlic powder and the shrimp. Cook until the shrimp are pink and not too firm. Add the apple juice and let it reduce. Add the soy sauce and cook another minute. Let cool and set aside.

3. For the assembly: Soak the rice wrappers in cold water for 45 seconds or until pliable. Be careful not to rip the wrappers when removing from the water. Place on flat clean surface and spread evenly.

4. Place place your veggies then shrimp. At this point I drizzle a little bit of the lemon sauce over the shrimp and veggies then start wrapping at one end and roll over once, then bring in both ends and continue to roll, making sure the filling remains inside and fits snugly. Continue with remaining wrappers and filling.

Serve with dipping sauce.

Ashlie's Notes: This is really yummy. Something I have made over and over. My husband even liked it! He's not big on things like this but he ate this right up and then asked for more. This is very fresh and refreshing!

Black Bean Brownies

1 (15 oz.) can black beans, drained and rinsed
1/2 cup brown sugar

1/2 cup self-rising flour
4 egg whites
1/4 cup unsweetened cocoa
2 tbsp vanilla
1 tsp baking powder
6 tbsp dark chocolate chips
3-4 heaping TBL. Unsweetened apple sauce

Frosting

2 TBL. Sugar free pilsburry chocolate frosting
1 TBL. water



Preheat oven to 350°F. Lightly spray a 9x9 square baking dish with nonstick cooking spray. In a food processor, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips and stir well. Spread into the baking dish. Bake for 30 minutes, OR until toothpick comes out clean. Cool brownies for 30 minutes before frosting.

Frosting: Add frosting ingredients into a GLASS heat proof bowl and place over a lightly bowling pot. Stir until melted then frost brownies.

Ashlie's Notes: I know these sound gross BUT LET ME TELL YOU!!! This is my only brownie recipe! LOVE these, they are moist, dense and a nice thick brownie and they don't leave you feeling like you have a rock in your stomach or make you feel sick after =)

Green Chile Enchiladas (Cook Yourself Thin)

12 corn tortillas
3 chicken breast, cooked and shredded
2 ROASTED P0blano peppers (I used 2 roasted Anaheim Peppers)
1 1/2 TBL. lime juice
2 minced garlic cloves
3/4 cup chicken broth
3/4 cup reduced fat fiesta blend shredded cheese
1 can fat free refried beans
1 bunch of cilantro

Roast your peppers. To do this place them on a cookie sheet in the oven and broil at 500 degrees. You will need to flip them around. You want them to get mostly black and toasty. Next you will take them out once they are done and PEEL THE SKIN off of the outside. You MUST do this step don't just throw the peppers in the blender.

Once you have peeled the peppers take the stem top off and throw the whole peppers in your blender, seeds and all =) Add your chicken broth, lime juice, garlic, and the tops of the cilantro. Don't use the entire bunch of cilantro just mainly the tops. Puree!! Now you are going to need to add some salt but I will let you decide how much you would like. I used about 1/4 tsp salt and a dash of pepper.

take a 9x13 casserole dish and spray with non stick spray then you are going to place about 1/4 cup to 1/3 of the sauce in the dish and spoon it around the bottom evenly.

Lay 6 corn tortillas on the bottom as to cover the whole bottom of the dish.

Take your refried beans and place them in a bowl and add about 1/8-1/4 cup water and whisk. This will make them easier to spread. I also added about 1/4 tsp salt to them and a dash of pepper. Spread this evenly over the corn tortilla layer.

Then sprinkle your shredded chicken over the beans. I used a rotissery chicken that I shredded merely just for time. Try not to do that often though because rotisserie chickens tend to be a little higher in fat. Next time I will plan ahead and boil the 3 chicken breast in a pot with a chicken bouillon cube, salt, pepper and onion powder. this is generally how I always season my chicken for casseroles =)

Layer 6 more corn tortillas over the chicken and pour remainder of sauce on top and spoon over evenly. Cover with foil and bake at 425 for 25 minutes.

Take out and sprinkle with reduced fat cheese.
CALORIES: Your average enchiladas are 850 calories PER serving =( THESE ENCHILADAS are 460 calories per serving =)

Ashlies Notes: These are SO freaking yummy!!! Keep in mind while making these that these enchiladas are only low fat IF you stick to the recipe. When you go adding sour cream (can be subbed for low fat plain yogurt) then you bump UP the calories. These are PERFECT just the way they are =) My kids ate these and the hubby really loved them!

These recipe are from the Lifetime show Cook Yourself Thin. LOVE, LOVE, LOVE this show! More recipes to come from them! =)