Curry Chicken Salad Sandwiches

My daughter and I are taking the grandkids to the zoo tomorrow! I'm so excited!! I myself love the zoo, but to see how much those 3 kids love it is even better!

We're packing our lunches, and it was when I went looking for this recipe that I realized I've never posted it before. It's not very healthy, unless you change the mayo to lite, or I'm wondering maybe it could be replaced w/ plain greek yogurt. I'm not sure if I'm daring enough to try that, though, since this recipe is so yummy as it is!!! I think I'll splurge a little on my calories tomorrow.

I got it from a woman I used to attend church with.


Curry Chicken Salad

1 medium onion, quartered, then sliced

about 3 T. olive oil (divided)

about 3 T. curry powder (divided)

1 1/2 pounds of chicken breast meat, chopped or cut into small bite sized pieces

about 3/4 cup mayo, more or less for personal preference

1/2 to 3/4 cups red grapes, cut in half

about 3/4 of an average sized tart apple, cut into small bite sized pieces

a small handful of chopped walnuts, if you wish

a loaf of GOOD bread

Saute onion slices in 1 T. olive oil, with 1 T. curry powder added to it. Remove from pan, let cool. In the same pan, add another 1 T. olive oil, half of the chicken and another 1 T. curry powder. Remove from pan, allow to cool. Add last 1 T. of olive oil, other half of chicken, and last 1 T. curry powder, and saute that as well. Remove from pan, allow to cool. (If your pan is big enough, you don't have to split the chicken in half, but the pan I used was smallish.)

When chicken and onion are cool, mix together along with mayonnaise. At this point, I taste a bite, to check to see if it needs more curry. Then add grapes, apples, and walnuts. Stir to combine. Add more mayo if needed.

Serve on bread.

Garlic and Red Pepper Pasta

I think summer is upon us! It's near 90 degrees today, then sun is out, and barely a cloud in the sky. Yay, summer!!! I've anxiously been awaiting its arrival for how many months now?!? It's good to have it back again!

This recipe was quick, easy, light, and tasty! Seriously, is there anything better than pasta, garlic, red pepper flakes, and Parm? MMMMM! Delish!

I used "real" butter, so I adjusted the points to 8 in my case. Worth. Every. Bite.

Garlic and Red Pepper Pasta
from eat-yourself-skinny.com

Servings: 6 Serving Size: 1 cup Calories: 301 Fat: 15 g Carbs: 6.8 g Fiber: 0.8 g Protein: 4.3 g Old Points: 7.1 pts Points+: 5 pts

1 box of spaghetti
1/2 red bell pepper, sliced
3/4 cup olive oil
4 cloves of garlic, minced
3 Tbsp. light butter
1 tsp. lemon juice
2 pinches red pepper flakes
1 cup Parmesan cheese
Salt and pepper, to taste

Boil water and cook pasta per box instructions until al dente. Meanwhile, saute olive oil, butter, garlic and red bell pepper on medium heat for about 5 minutes. Add lemon juice, red pepper flakes, salt and pepper and allow to simmer until ready to toss.

Drain pasta and immediately toss with Parmesan cheese. Add the sauteed garlic sauce, sprinkle some extra Parmesan cheese on top and garnish with some fresh parsley.

Spanish-Style Paprika Shrimp

It's been a while since I've posted, I think a week, and the last recipe I posted was a Mexican-inspired shrimp dish too!

This recipe is fantastic! It's adapted from www.mylifetime.com, Cook Yourself Thin.

Spanish-Style Paprika Shrimp

Serves 2 as a first course

Calories per serving: 195; WW original points 5 (add 1 pt for each 1/4 cup of rice, if serving)

1 T. olive oil
1/4 t. smoked paprika
4 garlic cloves, minced
1/2 lb large shrimp, peeled and deveined
1/4 t. salt
1 t. dried Italian seasonings
pinch of cayenne
1 1/2 T. lemon juice

Heat oil in a large nonstick skillet over medium heat. Add paprika and garlic, and saute for 1 minute, stirring constantly so the garlic and paprika don't burn.

Raise heat to medium-high, add the shrimp, and saute for about 3 minutes, until the shrimp turn pink and are opaque.

Transfer shrimp to a warm serving dish, and toss with salt, Italian seasonings, cayenne, and lemon juice. Serve over rice if desired.

Zesty Lime Shrimp and Avocado Salad

Have I told you how much I love Mexican and Mexican-inspired foods??? Cilantro and lime have GOT to be the best combination of flavors ever conceived!!!

Tonight's dinner was soooo quick and easy, and so incredibly delicious! It comes from my new favorite recipe source, www.skinnytaste.com. Gina's never steered me wrong yet!!!

Zesty Lime Shrimp and Avocado Salad

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.

Makes 3 1/2 cups

*Weight after shrimp has been peeled.

Weigh in, end of week seven

I haven't been updating each week, but there's steadily been weight loss each week! I'm currently down 13.4 lbs (in 7 weeks!), which means there are less than 45 lbs to go to get to my goal! Yay me!!!

I've been quiet lately. I was suffering from sciatica last week, and could barely stand for even 3 or 4 minutes at a time, so I ate out of convenience. Obviously I still made great choices, because the weight loss for the week was 1.8 lbs. But I didn't try any new recipes till the weekend, when granddaughter Moo and I cooked 2 new recipes, but they were both only "Okay". I'm not sure I'll post them here or not.