Shrimp and Spaghetti Arrabbiata

Shrimp and Spaghetti Arrabbiata

(from the Weight Watcher's Momentum Cookbook)

Ingredients:

8 ounces whole-wheat spaghetti

4 tsp olive oil

1 lb large shrimp, peeled and deveined (no tails is better, and you can also use frozen)

3/4 tsp salkt

3 garlic cloves, minced

1 (15-oz) can crushed tomatoes

3 tablespoons tomato paste

1/2 tsp dried oregano

1/4 tsp red pepper flakes (I leave this out!)

6 large basil leaves, thinly sliced (I just use the kind in the bottle)

Directions:

1. Cook the spaghetti according to the package directions, omitting the salt if desired. Drain and keep warm.

2. Meanwhile, heat 2 tsp of the oil in a large nonstick skilled over medium-high heat. Sprinkle the shrimp with 1/2 tsp of the salt. Add the shrimp to the skillet, in two batches, and cook until just opaque in the center, about 2 minutes on each side.

3. Heat the remaining 2 tsp oil in teh skilled over medium heat. Add the garlic and cook, stirring, until fragrant, abotu 30 seconds. Stir in the tomatoes, tomato paste, oregano, and red pepper flakes; cook until slightly thickened, about 5 minutes. Add the shrimp, basic, and the remaining 1/4 tsp salt; cook, stirring occasionally, just until the shrimp are heated through, about 1 minute longer.

4. Divide the pasta evenly among 4 plates and top evently wtih the shrimp and sauce.

PER SERVING: (1 C pasta and about 1/2 C shrimp with sauce) 367 Cal, 7g fat, 10 g Fib. POINTS value: 7.

Tips: I double the sauce. Tomato paste and crushed tomatoes are basically nothing in points, so it makes it more saucey. Also, I leave ou the red pepper--it makes it really spicy.

Cod with Tomato-Oregano Sauce

Cod with Tomato-Oregano Sauce

This is a recipe I got from the Weight Watchrs Momentum Cookbook. (That's a reference so they won't sue me.)

Since it's so hot outside...it's too hot to heat up the oven. So this is a great recipe that seriously takes 10 minutes and uses the microwave. I cooked it for my family last week and have made it a lot. I substitute tilapia for cod because I like it better.

Ingredients:

2 tsp olive oil

2 scallions (I've never included this)

1 garlic clove, minced

1 (14 1/2-ounce) can diced tomatoes

8 pitted kalamatta olives, sliced (optional)

1/4 tsp dried oregano

4 (6-ounce) cod (or tilapia) fillets, skinned

1/2 tsp salt

1/4 tsp black pepper

1. Stir together the oil, scallions, and garlic in a large shallow glass bowl or casserole dish. Cover the bowl with plastic wrap and pike a few holes in the plastic. Microwave on High until fragrant, about 1 minute. Stir in the tomatoes, olives, if using, and oregano. Cover and microwave on High until the flavors are blended, about 3 minutes.

2. Spray a shallow microwavable dish with nonstick spray. Place the cod in the dish in one layer. Sprinkle the fish with the salt and pepper. Cover the dish with wax paper (I always use plastic wrap and poke holes) and microwave on High until the fish is just opaque in the center, about 6 minutes. Spoon the tomato sauce over the fish.

Tip: Place the fish on the plates before you scoop on the tomato sauce. It makes it easier to get the fish out without breaking it. We always serve it with brown rice and green beans. Make sure to start cooking the rice first because it takes longer to cook than the fish.

Per Serving (1 piece cod and 5 tablespoons sauce without olives): 194 cal, 6g fat, 1g sat fat, 0g trans fat, 65mg Chol, 614 sod, 6g carb, 1g fiber, 28g prot, 43 mg calc. POINTS: 4