Looking for a delicious and easy weeknight meal? This  Creamy Shrimp & Broccoli Alfredo is perfect for a cozy evening in. It’s packed with flavor, gentle on the digestion, and requires minimal prep!

**Prep time:** 10 minutes

**Cook time:** 20 minutes

**Ingredients:**

* 1 pound shrimp, peeled and deveined

* 1 head  broccoli, cut into florets

* 1 tablespoon olive oil

* 2 cloves garlic, minced

* 1 (16 ounce) package fettuccine  pasta

* 2 cups heavy cream

* 1 cup grated Parmesan cheese

* 1/4 teaspoon salt

* 1/4 teaspoon black pepper

**Instructions:**

1. **Cook the pasta:** Cook fettuccine according to package directions. While the pasta cooks…

2. **Steam the broccoli:** Steam broccoli florets until tender-crisp (about 5-7 minutes). Set aside.

3. **Sauté shrimp and garlic:** Heat olive oil in a large skillet over medium heat. Add shrimp and garlic, cooking until shrimp is pink and opaque (about 3-5 minutes).

4. **Create the Alfredo sauce:** Stir in heavy cream, Parmesan cheese, salt, and pepper. Bring to a simmer, stirring occasionally, until the sauce thickens slightly (about 2-3 minutes). Don’t boil!

5. **Combine everything:** Add the cooked pasta and steamed broccoli to the skillet. Toss gently to coat everything in the creamy sauce.

6. **Serve immediately:** Enjoy your delicious and easy Creamy Shrimp & Broccoli Alfredo!

This recipe is easily adaptable – feel free to add a pinch of red pepper flakes for a little kick (optional!), or substitute other vegetables like asparagus or spinach. Let me know if you try it and how you liked it! Happy cooking! .

Ingredients

• 1 tablespoon olive oil, divided: This is used to sauté the sausage and vegetables, adding a rich flavor base to the dish.
• 1 lb Italian sausage: Choose your preferred level of spiciness. The sausage adds a savory and slightly spicy flavor to the noodles.
• 1 teaspoon salt: Enhances all the flavors in the dish.
• Freshly ground pepper: Adds a touch of heat and complements the Italian sausage.
• ½ cup red bell pepper, sliced: Adds sweetness and a vibrant color.
• ½ cup yellow bell pepper, sliced: Similar to the red bell pepper, it contributes sweetness and color.
• ½ cup orange bell pepper, sliced: Balances out the other peppers with its mild sweetness.
• ¼ cup onion, thinly sliced: Provides a base flavor that enhances the sauce.
• 2 garlic cloves, minced: Adds a fragrant and slightly spicy note.
• 1 teaspoon Italian seasoning: A blend of dried herbs such as basil, oregano, and rosemary that infuses the dish with classic Italian flavors.
• ½ teaspoon red pepper flakes: Adds a subtle kick of heat. Adjust to your taste preference.
• ½ cup white wine: Deglazes the pan and adds a depth of flavor to the sauce. Use a dry white wine like Pinot Grigio or Sauvignon Blanc.
• 1- 28 oz can diced tomatoes, undrained: Forms the base of the sauce, providing moisture and a rich tomato flavor.
• 2 tablespoons chopped fresh parsley: Adds a fresh, herbaceous note and a pop of color as a garnish.
• 12 oz egg noodles: These wide, ribbon-like noodles are perfect for absorbing the rich sauce.

Instructions

Step 1:In a 4-quart Dutch oven or large skillet, heat ½ tablespoon of olive oil over medium-high heat. Once the oil is hot, add the Italian sausage. Break the sausage into smaller pieces with a wooden spoon and cook until browned and fully cooked through, about 5-7 minutes. Remove the sausage from the pan and set it aside on a plate. This step ensures the sausage releases its flavorful oils, which will be used to cook the vegetables.Step 2:In the same pot, add the remaining ½ tablespoon of olive oil. Once heated, add the thinly sliced onion, red bell pepper, yellow bell pepper, orange bell pepper, and minced garlic. Sauté the vegetables for about 3 minutes, stirring frequently until they are fragrant and slightly softened. This allows the vegetables to absorb the flavors from the sausage drippings, creating a rich base for the sauce.Step 3:Pour in the white wine, stirring to deglaze the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot, as these add depth to the sauce. Allow the wine to simmer and reduce until it is almost completely evaporated, about 2-3 minutes. This reduction process intensifies the wine’s flavor, adding complexity to the dish.Step 4:Add the undrained diced tomatoes to the pot, along with the Italian seasoning, red pepper flakes, salt, and freshly ground pepper. Stir to combine all the ingredients, then reduce the heat to medium-low. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together and the tomatoes to break down slightly.Step 5:Return the browned sausage to the pot, along with the chopped fresh parsley. Stir everything together and let it cook for an additional 5 minutes, ensuring the sausage is heated through and the parsley is well incorporated into the sauce. Keep the sauce warm while you prepare the noodles.Step 6:Meanwhile, cook the egg noodles according to the package instructions. Bring a large pot of salted water to a boil, add the noodles, and cook until al dente, usually about 7-9 minutes. Drain the noodles well, then add them to the pot with the sausage and vegetable sauce. Toss everything together until the noodles are evenly coated with the sauce.Step 7:Serve the Italian Drunken Noodles immediately, garnished with additional chopped parsley if desired. This dish is best enjoyed hot, with the flavors of the sausage, vegetables, and wine-infused tomato sauce melding together beautifully.

Serving and Storage Tips

Italian Drunken Noodles are best enjoyed immediately after cooking to appreciate the full depth of flavors and textures. Serve the dish hot, directly from the pot or transfer it to a large serving platter. This dish pairs wonderfully with a fresh green salad and crusty garlic bread, making it a complete and satisfying meal. For storage, allow any leftovers to cool to room temperature before transferring them to an airtight container. Refrigerate for up to 3 days. To reheat, place the noodles in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Stir occasionally until heated through. Avoid microwaving, as it may dry out the noodles and diminish the flavors.

Helpful Notes About the Recipe

This versatile dish can be customized in several ways to suit your taste preferences:

• Vegetarian Option: Substitute the Italian sausage with a plant-based sausage or omit it altogether for a vegetarian version. You can add extra vegetables like mushrooms or zucchini to make up for the volume.
• Different Proteins: Instead of Italian sausage, try using ground beef, turkey, or chicken. Each protein will bring its unique flavor to the dish.
• Extra Heat: For a spicier dish, increase the amount of red pepper flakes or add a diced fresh chili pepper to the sautéed vegetables.
• Cheese Lovers: Sprinkle grated Parmesan or Pecorino Romano cheese on top of the finished dish for an extra layer of flavor.
• Herbs: Fresh basil or oregano can be added along with the parsley for additional herbaceous notes.

As famous chef Lidia Bastianich says, “The key to a great pasta dish is to let the ingredients shine.” In Italian Drunken Noodles, the combination of colorful bell peppers, rich sausage, and a wine-infused tomato sauce creates a symphony of flavors that is both comforting and sophisticated. Another tip from chef Giada De Laurentiis: “Always cook with wine you would drink.” Using a quality white wine in this recipe enhances the overall taste, making the dish truly special.

Whether you’re making this for a family dinner or a special occasion, Italian Drunken Noodles are sure to impress with their robust flavors and beautiful presentation. Enjoy experimenting with variations and make this dish your own!

Ingredients for magic weight loss soup recipe :

• 32 ounces chicken broth you may use low-sodium
• 3 cups V-8 juice *see recipe notes
• 28 ounces Italian diced tomatoes
• 1 small onion
• 2 cloves minced garlic
• 8 ounces sliced mushrooms
• 3 carrots peeled and sliced
• 1 zucchini diced
• 1 yellow squash diced
• 2 cups green beans fresh or frozen
• 14 ounces kidney beans drained and rinsed
• 3 to 4 cups shredded cabbage
• 1 teaspoons Italian seasoning
• salt and pepper

Instructions for magic weight loss soup recipe:

1. Saute garlic, onions, carrots, and mushrooms in a large frying pan sprayed with cooking spray for about 5 minutes.
2. Combine the sauteed garlic and veggies with the remaining ingredients in a large crockpot.
3. Cook for 2-3 hours on high, or until vegetables are soft.
4. This recipe yields a significant amount of soup.
5. If you want to freeze some of it for later, undercook the vegetables slightly. Place the soup in the freezer.
6. Ziplock bags and let out as much air as possible.
7. Freeze the bags flat on a baking sheet.
8. Once the soup has frozen flat, it is simple to layer in the freezer and takes up little space.
9. Place the bag in the refrigerator to thaw.

NOTES:

Low-sodium V-8 juice, tomato juice, vegetable juice, or homemade tomato juice are also options.

Substitutions for Weight Loss Soup Vegetables – Any vegetable can be used. If possible, avoid starchy vegetables such as potatoes, peas, and corn. Kale, spinach, and celery are all tasty and filling alternatives.

Beef broth or veggie broth can be substituted for chicken broth. You can use low-sodium broth or prepare your own.

Protein – To add protein to this soup, we utilize kidney beans in our recipe. White beans, pinto beans, black beans, or red beans can also be used with the same calorie count. You can also use lean ground beef or ground turkey, but bear in mind that the texture will be different.

What is the calorie count of weight-loss soup?

Weight-loss soup includes only 57 calories per cup! It’s a delicious way to get your vegetables in for the day. If you’re concerned about the salt content, substitute low-sodium V8 or tomato juice (homemade or store-bought). To reduce salt, use fresh vegetables instead of canned or low-sodium broths.

Nutritional Info: 

Serving: 1cup | Calories: 57kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 225mg | Potassium: 424mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1855IU | Vitamin C: 22.9mg | Calcium: 39mg | Iron: 1.5mg

Low Carb Crustless Pizza Bowl Recipe

Ingredients:

• 1 lb (450g) ground turkey or chicken
• 1 cup marinara sauce (low-sugar)
• 1 cup bell peppers, chopped (any color)
• 1 cup mushrooms, sliced
• 1 cup mozzarella cheese, shredded
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Meat: In a skillet over medium heat, cook the ground turkey or chicken until browned. Drain any excess fat.
3. Add Vegetables: Add the chopped bell peppers and sliced mushrooms to the skillet. Cook for about 5 minutes until softened.
4. Season: Stir in the marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Mix well and let it simmer for 2-3 minutes.
5. Assemble: Transfer the mixture into a baking dish. Top with shredded mozzarella cheese.
6. Bake: Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
7. Serve: Garnish with fresh basil or parsley if desired. Enjoy your pizza bowl!

SmartPoints Value:

• Ground Turkey/Chicken: 0-4 points (depending on the leanness)
• Marinara Sauce: 1-2 points (check the specific brand)
• Bell Peppers: 0 points
• Mushrooms: 0 points
• Mozzarella Cheese: 3-5 points (depending on the amount and type)
• Total SmartPoints: Approximately 4-10 points per serving (adjust based on specific brands and amounts used).

Tips:

• You can customize the toppings with your favorite pizza ingredients like olives, spinach, or onions.
• For a spicier kick, add some crushed red pepper flakes.

Enjoy your healthy and satisfying crustless pizza bowl!

FOR THE SALAD

• Small shell or elbow macaroni 1 pound
• Vegetable oil
• Corn 2
• Drained black bean can one
• Sliced black olives half a cup
• Chopped Roma tomatoes 6
• Thinly sliced green onions 3
• Half a sliced red onion

FOR THE DRESSING

• Freshly chopped black pepper, to taste
• One cup of jarred salsa
• Light sour cream 1 cup
• Low-fat mayonnaise one-fourth cup
• Cumin half a tsp
• Salt, to taste

INSTRUCTIONS

FOR THE SALAD

1. Shift the uncooked macaroni to a pot.
2. Next, add water to the pot until the macaroni is submerged.
3. Then, simmer the macaroni at a moderate burner flame.
4. After cooking, transfer the cooked macaroni to a strainer to extract its water.
5. Set aside the strainer for several minutes.
6. At the same, brush the BBQ grill with cooking oil to mist.
7. Next, shift the corn kernels to the grill.
8. Simmer the corn until brown or cooked well.
9. After grilling, remove the cooked corn from its stalks.
10. Next, add red onions, tomatoes, black olives, green onions, and black beans to a large bowl.
11. Mix all items with a spoon. Put aside the bowl.

FOR THE DRESSING

1. Add black pepper, salsa, mayonnaise, cumin, sour cream, and salt to a different dish.
2. Stir all items with a spoon.

ASSEMBLING

1. Shift the black beans and remaining chopped vegetables to the sour cream mixture.
2. Combine all salad items with the mayonnaise mixture.
3. After combining, check the salad taste and pour additional items (if required).
4. The tasty Weight Watchers Mexican Macaroni Salad is ready.
5. Pour the salad into small pretty serving cups.
6. Decorate the salad with crushed and colorful parsley and enjoy.

SERVING SUGGESTIONS

• Serve the delicious salad with chipotle lime-grilled chicken.
• Enjoy it with black bean and corn tacos.
• Pair this salad with Mexican chicken soup.
• Beef fajita wrap, slow-cooker pork carnitas, or stuffed bell peppers also work with this dish.

TIPS

• Opt for good-quality pasta to prepare this salad.
• Utilize light mayonnaise and fat-free Greek yogurt.
• Add premium-quality and colorful vegetables such as onions, bell peppers, cherry tomatoes, or other veggies.
• Place the salad bowl in the fridge before distributing.
• Choose fresh items to create a refreshing and hearty salad.

STORAGE INFORMATION

Fridge:

• Store the leftover macaroni salad in an airtight bowl and refrigerate it for three to five days.

Freezer:

• It is not advised to freeze macaroni salad because the sour cream, vegetables, and mayonnaise will change the salad’s taste.

FAQs

Can I utilize frozen corn?

• Yes, frozen corn can be used. Simply defrost it before incorporating it into the salad.

Does this salad recipe work with different kinds of pasta?

• Yes, you can use various pasta varieties such as rotini, whole-grain pasta, shell, and elbow. In general, people prefer whole-grain pasta because it has more fiber, which can aid in feeling full.

NUTRITIONAL INFORMATION/SERVING

Per Serving Size 3/4 cup to 1/2 cup
Total servings 12 cups
Total Calories 268 kcal
Carbohydrates 48 g
Dietary Fiber 6 g
Protein 10.3 g
Total Fat 5.3 g

Each serving of this macaroni salad has seven (7) Weight Watchers points.

The best spaghetti I’ve made that’s not baked

Spaghetti meat sauce recipe

2lbs of ground chuck

1 can of diced tomatoes

1 can of crushed tomatoes

2 cans tomato sauce

3 table spoon of olive oil

5 cloves of fresh garlic

1 large onion or 2 medium onions

1 green pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoon of minced parsley

1 teaspoon dried sweet basil

1 teaspoon Italian seasoning

1 teaspoon dried oregano

1 teaspoon sea salt

1/2 teaspoon black pepper

In an extra large heated skillet add olive oil, add diced onions and diced green peppers cooked for about 5 to 7 minutes on medium heat then add 5 cloves of minced garlic. Cooked until browned. Add ground chuck and cook until browned. Drained grease of meat. Add all seasoning and spice and stir to mix seasoning through the browned ground chuck. Add crushed ance diced tomatoes and stir. Last add tomato sauce and stir. Turn heat to low and let simmer for 1 hour.

Boil spaghetti pasta in a large pot for about 7 to 8 minutes. Add 1 table spoon of olive oil to water So pasta doesn’t stick together. Drained water off

and add sauce to spaghetti and serve

Dorito Taco Salad

Ingredients

1 large bag Dorito Nacho Cheese Chips, broken into smaller pieces, but not crumbs

1 pound lean ground beef

1 packet taco seasoning

1 red onion, diced

2 cups cheddar cheese, shredded

1 head lettuce, shredded

6 tomatoes, chopped

½ cup Italian dressing

2 cups ranch dressing

Instructions

FIRST STEP:

In a skillet crumble and brown the lean ground beef

Drain the excess fat from the pan when done cooking

SECOND STEP:

Add in the packet of taco seasoning mix

Add the two dressings, the Italian and the Ranch, stir to combine and simmer until the liquid is soaked up

THIRD STEP:

Shred the lettuce and place in a bowl

Chop the tomatoes and place in another bowl

FOURTH STEP:

Dice the onion and place into a third bowl

Place the cheese into a large bowl

FIFTH STEP:

Instead of putting the last few ingredients into bowls, you can mix it all together with the meat.

Placing the ingredients in separate bowls allows each person to add what they would like on the salad. Plus, if there are any of the ingredients left over, they can be packaged separately in the refrigerator.

Enjoy!

Zero Point Almond Joy Cookies
Title: Decadence Redefined: 0-Point Almond Joy Cookies

Introduction:

Embark on a delightful journey into the world of guilt-free indulgence with our 0-Point Almond Joy Cookies. A tantalizing fusion of flavors awaits you in every bite, combining the sweetness of coconut, the richness of chocolate, and the nutty allure of almonds. These cookies, not only delicious but also Weight War’s-friendly, provide a satisfying treat that aligns seamlessly with your wellness goals. Join us as we delve into the art of creating these scrumptious delights that redefine the concept of guilt-free indulgence.

Ingredients:

1 cup unsweetened shredded coconut
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 cup zero-calorie granulated sweetener (like erythritol or Stevia)
1/4 teaspoon salt
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
24 whole almonds (for topping)
Instructions:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients 3. In a large bowl, combine unsweetened shredded coconut, almond flour, cocoa powder, zero-calorie sweetener, and salt. Mix thoroughly

Step 3: Add Wet Ingredients 4. Incorporate unsweetened applesauce and vanilla extract into the dry mixture. Stir until a dough forms.

Step 4: Form Cookie Dough Balls 5. Take spoonfuls of the dough and shape them into small balls. Place them on the prepared baking sheet, ensuring some space between each.

Step 5: Top with Almonds 6. Gently press a whole almond into the center of each cookie, creating a delightful topping.

Step 6: Bake 7. Bake in the preheated oven for 12-15 minutes or until the edges are set. Be cautious not to overbake.

Step 7: Cool and Enjoy 8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information: Per Serving (1 Cookie):

Calories: 30
Protein: 1g
Carbohydrates: 3g
Fat: 2g
Fiber: 1g
Smart W-W Points: 0
Conclusion:

Indulge in the sheer delight of our 0-Point Almond Joy Cookies—a testament to the fact that delicious treats can coexist harmoniously with your wellness journey. Share these delectable cookies with friends and family, offering them a guilt-free escape into the world of delightful flavors. Revel in the satisfaction of savoring a sweet treat that not only tantalizes your taste buds but also supports your commitment to a healthier lifestyle. Embrace the joy of guilt-free indulgence with every heavenly bite of these Almond Joy Cookies.

Taco Spaghetti – A Tex-Mex Pasta Fusion the Whole Family Will Love

Taco Spaghetti is the perfect weeknight dinner that combines the bold flavors of tacos with the comfort of spaghetti. This one-pot recipe is quick, easy, and packed with flavor – making it a family favorite and a guaranteed crowd-pleaser.

 Prep Time: 10 mins

 Cook Time: 20 mins

 Total Time: 30 mins

 Servings: 4–6

 Calories: ~475 kcal per serving

 Ingredients

• 8 oz (225g) spaghetti
• 1 lb (450g) ground beef (or turkey)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or 2 tbsp homemade – see below)
• 1 cup beef broth or water
• 1 cup salsa (chunky or smooth, depending on texture preference)
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 ½ cups shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: sour cream, chopped cilantro, sliced jalapeños, green onions, black olives

 Instructions

Step 1: Cook the Pasta

Boil spaghetti in salted water according to package instructions. Drain and set aside.

Step 2: Brown the Ground Beef

In a large skillet or deep pan, cook the ground beef over medium heat until browned. Drain excess grease.

Step 3: Add Onion & Garlic

Add diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant.

Step 4: Season It Up

Stir in taco seasoning, broth, salsa, and diced tomatoes with green chilies. Mix everything well.

Step 5: Simmer

Let the mixture simmer for 5–7 minutes, allowing the flavors to blend and the sauce to thicken.

Step 6: Mix in the Pasta

Add the cooked spaghetti to the skillet and toss until all the noodles are coated in the taco mixture.

Step 7: Top with Cheese

Sprinkle shredded cheddar cheese over the top. Cover the skillet with a lid and let it sit for 2–3 minutes until the cheese melts.

Step 8: Serve

Top with your favorite taco toppings and serve hot!

Homemade Taco Seasoning

Skip the packet! Mix the following for a healthier option:

• 1 tsp chili powder
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• Salt & pepper to taste