Fish: Tips & Recipes for Tasty, Healthy Fish (cont.)

Makes 4 servings

Per serving: 191 calories, 24 grams protein, 5 grams carbohydrate, 7.5 grams fat, 1.4 grams saturated fat, 65 milligrams cholesterol, 0.1 grams fiber, 206 milligrams sodium. Calories from fat: 36%.

Margi's Tortellini & Shrimp Saute

Journal as: 1 serving of lean meat with 1 teaspoon fat + 1/2 cup "starchy foods and legumes without added fat"

This recipe was inspired by WLC member Margi402.

About 9.5 ounces (half of a 19-ounce bag) frozen or fresh tortellini (choose types with around 5 grams of fat or less per 1 1/3 cup serving)
2 tablespoons olive oil
1 and 1/2 cups coarsely chopped sweet onion
1 tablespoon minced garlic
About 3 cups cooked large shrimp (15 ounces)
2 cups cherry tomato halves
1 cup coarsely chopped fresh basil, loosely packed
Salt and pepper to taste (optional)

  • Start boiling water four inches deep in a large saucepan. When boiling, add tortellini and follow directions on package to cook the tortellini. When they are just tender, drain them in a colander.
  • While tortellini is boiling, heat the olive oil in a large, nonstick frying pan over medium-high heat. When hot, add the onions and saute for about 4 minutes. Stir in the minced garlic and saute a couple of minutes more. Stir in the shrimp and the cherry tomatoes and saute two minutes, stirring often. Add in the fresh basil and cooked (drained) tortellini and saute a minute more.
  • Add salt and pepper to taste (if desired)

Makes 4 servings

Per serving (using Rosetto frozen cheese tortellini): 360 calories, 31.5 grams protein, 34.5 grams carbohydrate, 10.5 grams fat, 2.3 grams saturated fat, 230 milligrams cholesterol, 3.5 grams fiber, 434 milligrams sodium. Calories from fat: 27%.

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