Jess's Recipes

> Tarragon Shrimp Salad Wraps > > 2 lb. shrimp > 1 t salt > 1/2 t pepper > 1 t olive oil > 1 small red onion > 1 small red pepper, seeded and chopped > 1-2 celery stalk > 1/2 c reduced fat mayo > 2 T chopped tarragon > 4 t fresh lemon juice > Boston Bibb lettuce > flour tortillas (fat free if you can find them) > > Sprinkle shrimp with salt and pepper. Heat oil in a non-stick skillet. Add shrimp and cook, stirring occasionally, until just opaque. Transfer shrimp to a bowl and cool. Add red onion, pepper, celery, mayo, tarragon and lemon juice, mix well. Arrange lettuce leaf and shrimp mixture on each tortilla. 6 WW pp per serving(each wrap). This recipe serves 8.

Totally worth making and not spicy at all. We had to add Sriracha to the adults' portions. > > See the recipe online here: > http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=397911 > > Slow Cooker Thai Chicken > PointsPlus® Value: 8 > Servings: 6 > Preparation Time: 25 min > Cooking Time: 360 min > Level of Difficulty: Easy > > Many slow cooker recipes call for chicken that's cubed. This tasty Thai recipe uses whole breasts and places them on top of the vegetables so they won't overcook. > > Ingredients > 13 1/2 fl oz light coconut milk > 7 tsp Thai curry paste, red variety, divided (or to taste) > 1 1/2 tsp table salt, (or to taste) > 1/2 head(s) uncooked cauliflower, cut into small florets > 1 pound(s) uncooked potato(es), peeled, cut into small chunks > 1 medium sweet red pepper(s), cut into chunks > 2 medium uncooked carrot(s), cut into 1/2-inch-thick slices > 1 1/2 p