Mango, pork, and watercress Salad - Meal #2

I love these make ahead meals,  but ehhhh...  this one is just okay.  In my opinion, it has way too many calories to be a worth it.  This salad also left me wanting more taste, which is sad given the fat content.  It wasn't bad, but for me it was a bit boring.  Next time I make it, I am substituting an orange juice based dressing to give it some more zest.  That or I will use a light salad dressing from the store to cut down on the fat content.  This recipe also calls for mangos, but I substituted plums after cutting into my mango and realized it was not ripe yet.  The plums paired well with the pork too.. but I think the Mango would have been the best selection.  This recipe is basically Rachel Ray's.  I changed the amounts of honey and EVOO.  No serving size is given on this recipe, but I believe it should serve two.  It could serve 4-6 as a side dish.

INGREDIENTS

1 tbsp fresh lime juice
1 tbsp honey
3 tbsp EVOO
salt and pepper
1 cup Pulled Pork
7 cups watercress (5oz)
1 mango, thinly sliced
1 red bell pepper, thinly sliced
1 shallot, thinly sliced
1/4 cup sliced almonds, toasted

In a large bowl, whisk together lime juice, honey, and EVOO.  Season with 1/4 tsp salt.  Add pork and toss.  Add watercress, mango, bell pepper and shallot; season with salt and pepper.  Toss, then sprinkle with almonds.

Weight Watchers Points= 18.5 for one serving (seves two) 

 

Spanish Rice with Shrimp - Rachel Ray Meal #1



Now for the moment you have all been waiting for.. the actual recipes for the 20 days of meals.  If you made all of your building blocks and bought Rachel's September magazine - congratulations!  You are already enjoying the benefits of cooking ahead.

Here is my first review.... So to my delight, my husband Dustin raved over this dish.  Which I thought was interesting since I figured he wouldn't even like it.  Thank you Rachel Ray.    It is a nice light dish, but filling- and super easy to make.  I give it a 4 out of 5 stars and will definately make it again.

Ingredients    Uses building blocks 2,3, and 5

4 cups Rice Pilaf
1/4 cup EVOO
4 cloves garlic, chopped
1 # peeled, deveined shrimp
1 tsp smoked paprika
1 cup Tomato Sauce
1 cup chopped Roasted Peppers
1/4 cup chopped black olives
3 tbsp chopped fresh parsley
4 lemon wedges

In a large nonstick skillet, heat pilaf in 2 tbsp EVOO.  Transfer to bowl.  In same skillet, cook garlic, shrimp and paprika in remaining 2 tbsp EVOO.  Add tomato sauce and peppers and heat through.  Return pilaf to pan, stir in olives and cook 1 minute.  Serve with parsley and lemon wedges.  (Definately sprinkle with lemon)

Weight Watchers Points= 13 points per serving/ serves 4