Recipe Redux -- Bikini Style

When I was blogging at the Fat Free Queen I participated in a monthly recipe linkup called The Recipe Redux.  What is it?  It's "the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover."

The theme for this month is:
A Spirited ReDux 
From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?"

The delicious dinner Ken made me for my birthday fit the bill perfectly.  

Shrimp and Lobster with Zucchini Noodles
1 medium onion, diced
2 cloves of garlic, sliced
.5 cup white wine, divided
1 lb raw shrimp, peeled and deveined (we used extra large but medium is fine too)
2 lobster tails, chopped
1 sprig of rosemary
2 medium zucchini, spiral sliced into noodles
1 tomato, chopped


Directions

1. Saute onions and garlic until soft
2. Add .25 cup wine, shrimp, lobster, and rosemary
3. Bring to a boil and simmer until shrimp and lobster are done.  Set aside.
4. Separately saute zucchini noodles
5. When zucchini is almost done to your liking add the shrimp mixture, and tomatoes and gently toss together.
6. Add wine and saute until wine reduces a bit and tomatoes are tender.

The best thing about this dish is that it isn't TOO much of a cheat.  It's nice and light and calorically won't break the bank.  Enjoy!

An InLinkz Link-up

If It Fits

Ever heard this term?

It's a way of eating that allows you to eat what you want as long as it fits into your daily limit of fat, carbs, calories and protein.  I'm honestly on the fence about this.  Do I think it's okay to eat a Big Mac just because it fits your macros?  No.  Is it okay to allow yourself a cookie or granola bar {homemade of course!  Check out my recipe HERE}?  Yes.   

When I looked at my approved food list for this months diet I realized something.  The approved foods combined to make FAJITAS!!!  I love finding normal dishes that I can alter to be Bikini Approved.  

If I had been making this for the whole family I would have bought tortillas but, since it was just me eating it I decided to skip the tortillas and make it into a salad.  Oddly, I think I prefer making it into a salad.  

The nutritional information posted for this recipe is without the sour cream and salsa.

This is before I added the sour cream and salsa

Shrimp Fajitas
Serves 1 
Calories - 170
Fat - 2.4
Carbs - 8.9
Protein - 27

Ingredients
4.5 oz shrimp
1 T minced garlic
1-2 t chili powder
.5 medium onion, sliced
.5 bell pepper (any color), sliced
Sour cream, cheese, and salsa (optional)
Whole wheat tortilla (optional)

Directions

1. Preheat oven to 400 degrees
2. Toss shrimp with the garlic and chili powder and lay on a sheet pan greased with pan spray
3. Roast shrimp for 15-25 minutes (until done)
4. While shrimp are roasting heat a medium skillet and saute onions and peppers until soft.  (use pan spray to grease skillet and if they start to stick add a bit of water) 
5. Place shrimp, onions and peppers on tortilla and top with sour cream and salsa.

You can also substitute the sour cream for Greek yogurt to make it even healthier.  

What do you think about the IIFYM way of eating?  Do you follow it?