Ww Hunan Shrimp 5 Points Recipes

Steps:

• Comine the shrimp with 1 tbl of the cornstarch in a medium bowl; toss well to coat and set aside.
• Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 tsps cornstarch in a small bowl; set aside.
• Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
• Swirl in 2 tsps of the oil, then add the shrimp.
• Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
• Swirl in the remaining 1 tsp oil, then add the ginger and onion.
• Stir-fry until fragrant, about 1 miunte.
• Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes.
• Add the shrimp and broth mixture.
• Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
• Serve over rice.

Steps:

• Cook the water, sugar and lemon juice together, stirring occasionally, until the sugar is dissolved.
• Remove from the heat and chill.
• Cut up the watermelon and remove all the seeds.
• Puree the watermelon in a blender or food processor.
• Stir into the chilled syrup.
• Freeze in an ice cream maker according to the manufacturer's instructions.
• Pack into an airtight container and store in the freezer until ready to serve.

Steps:

• Cook the linguine according to package diretions.
• Drain and put in a serving bowl.
• Meanwhile, melt the butter in a small nonstick skillet.
• Add the parsley, basil, thyme, oregano, garlic, salt and pepper.
• Reduce the heat and cook until the herbs wilt.
• Discard the garlic.
• Pour the herbed butter over the linguine and toss to coat.
• Serve immediately.

Steps:

• Preheat oven to 350°F Spray 9 x 13 inch baking dish with olive oil nonstick spray.
• Meanwhile, sprinkle both sides of eggplant with salt; place on large baking sheet and let stand 30 minutes.
• Pat salted eggplant dry with paper towels. Rinse and dry baking sheet. Spray both sides of eggplant with olive oil nonstick spray; place on baking sheet. Bake until eggplant softens, about 20 minutes. Let eggplant cool on baking sheet, about 15 minutes.
• To make filling, combine ricotta, mozzarella, egg substitute, parsley, pepper, and allspice, in a large bowl.
• Spread 1/4 cup filling over each eggplant slice and roll up. Place rolls, seam side down, in baking dish. Pour marinara sauce over rolls and bake until rolls are heated through and sauce is bubbly, about 25 minutes.
• If freezing: Let cool. Wrap well in plastic wrap and freeze up to 2 months. To serve, thaw in refrigerator overnight. Cover with wax paper and microwave for 5 minutes. Uncover and heat for an additional 3 minutes.