Shrimp is low in fat and calories, but tends to be naturally high in sodium so if you are on a restricted sodium diet, you may want to limit your shrimp intake. Moving forward, I will be posting the sodium info on new recipes without the salt as most foods contain sodium. If you use salt be sure to adjust the nutritional info.

Zesty Lime Shrimp and Avocado Salad
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 7/8 cup • Old Points: 4 pt • Points+: 5 pt
Calories: 210.4 • Fat: 9.2 g • Protein: 25.1 g • Carb: 7.8 g • Fiber: 3.6 g • Sugar: 0.6
Sodium without salt: 260.8 mg

1 lb jumbo cooked shrimp, peeled and deveined, chopped*
1 medium tomato, diced
1 hass avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of
1 tsp olive oil
1 tbsp chopped cilantro
salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

This savory, seasonal chili features just a touch of sweetness from the butternut squash and cinnamon seasoning. Serve it up with a few slices of avocado for a dose of healthy monounsaturated fats. This recipe comes to us from Kelsey of Kelsey’s Apple a Day.

• 2 tbsp. olive oil
• 1 medium red onion, chopped
• 2 red bell peppers, chopped
• 1 small butternut squash (about 1 1/2 lbs.), peeled and chopped
• 4 garlic cloves, minced
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1/4 tsp. ground cinnamon
• sea salt, to taste
• 1-2 chipotle peppers in adobo, minced
• 1 bay leaf
• 1 (14-oz.) can fire-roasted diced tomatoes, including liquid
• 2 (14-oz.) cans low-sodium black beans, drained and rinsed
• 2 cups vegetable broth
• 2 avocados, diced
• chopped cilantro, for garnish
• chipotle hot sauce, for garnish

Heat olive oil in a large Dutch oven or stockpot over medium-high heat.  Add onion, bell pepper, squash, and garlic and sauté until the onions begin to turn translucent, stirring occasionally, about 10 minutes.

Reduce heat to medium-low.  Add the chili powder, cumin, cinnamon, and salt.  Stir until vegetables are evenly coated, then add the bay leaf, tomatoes, beans, and vegetable broth.  Cover and simmer for one hour, stirring occasionally.  Taste for spice level and adjust, as needed.

To serve, remove bay leaf, then ladle into individual bowls and top with avocado and cilantro.  If desired, spice it up with some chipotle hot sauce.

Nutrition Information

Butternut Squash and Chipotle Chili with Avocado

Servings per Recipe: 6

Amount per Serving

Calories:  397

Karina’s Sweet Potato Black Bean Enchiladas Recipe

Recipe originally published October 2006 by Karina Allrich.

Shown is family style, rolled into a baking dish. For company I prefer to nestle these babies into individual gratin dishes. It makes for a prettier presentation. I often vary the recipe (shocking, I know!) by adding a schmear of cream cheese down the middle of the corn tortilla. The chile sauce can be mild or hot. However you like it, Darling. Both ways are tasty.

Recipe originally published October 2006 by Karina Allrich.

Shown is family style, rolled into a baking dish. For company I prefer to nestle these babies into individual gratin dishes. It makes for a prettier presentation. I often vary the recipe (shocking, I know!) by adding a schmear of cream cheese down the middle of the corn tortilla. The chile sauce can be mild or hot. However you like it, Darling. Both ways are tasty.

Ingredients:

Quickie Green Chile Sauce:

1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

For the filling: