Shrimp Quesadillas

These shrimp quesadillas are quick and easy to make, so they are perfect for those weeknights when you don't have a lot of time to spare.  If you aren't a fan of shrimp, you can always make them with just peppers and cheese. 

I use a quesadilla maker to make my quesadillas, but you can always just make them in a pan on the stove top.

Ingredients:

shrimp (about 30, deveined, tails removed)

Old Bay seasoning

olive oil

1 red bell pepper, diced

shredded, low-fat Mexican blend cheese

6 low carb, high fiber tortillas

pico de gallo for topping

sour cream for topping

Sautee the pepper and set aside.

Toss shrimp in olive oil and lay out on a foil-covered baking sheet.  Sprinkle Old Bay seasoning over the shrimp until well-coated.

Bake shrimp at 400 for 10 minutes. Set aside.

Sprinkle a tortilla with generous amounts of cheese.  Sprinkle with sauteed pepper.  Arrange shrimp around the tortilla so they are spaced out evenly (~10 per quesadilla)

Sprinkle a bit more cheese over the shrimp and cover with another tortilla.

Cook in the quesadilla maker for 8-10 minutes.  Cut with a pizza cutter, top with sour cream, pico de gallo, and enjoy!

Pumpkin Pancakes (Weight Watchers)

These fragrant, colorful pancakes don't need any syrup!  After making them, you can top them with a dab of fat-free whipped cream and warm apples.  The kids will love them, and for Weight Watchers, the Points Plus points are 9 including the fat-free whipped cream, apples, and currants.  That's as much as one of those frozen Smart Ones meals, except it's much better.

Makes 4 servings

Ingredients

1 cup + 2 Tbsp all-purpose flour

1/4 cup dark brown sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp pumpkin pie spice (or allspice if you can't find it)

pinch of salt

1/2 cup currants

1/2 cup canned pumpkin puree

1/2 cup fat-free milk

2 eggs (or 1/2 cup egg beaters)

2 apples, peeled, cored, and diced

Sift the, the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt into a medium mixing bowl. Stir in the currants.

In another medium bowl, combine the pumpkin puree, milk, and eggs.  beat until smooth.  Add the flour mixture, stirring just until combined.

Spray a large, non-stick skillet with non-stick cooking spray and heat.  Pour batter by 1/4 cup measures into the skillet, making four pancakes.  Cook on medium heat until bubbles appear on the surface, 2-3 minutes.   Turn and cook for 2 minutes longer.  With a spatula, transfer pancakes and keep warm.  Repeat until batter is gone.

In a small microwavable dish, microwave the apples on high until tender, 1 minute.  Serve the pancakes with a dab of fat-free whipped cream and top with apples.