Are you knee-deep in holiday parties?
Is the communal table at your workplace awash in cookies, fudge and sugared nuts?
Are you trying to convince yourself that wearing a Santa suit would be a festive fashion statement, when in reality it seems like a good alternative to your skinny jeans these days?
There are still two weeks before we usher out the holiday season, which means there’s more eating ahead of us.
Take a breath, take the stairs, and try sneaking in a few lighter meals, like this one from the new cookbook Hungry Girl to the Max! The Ultimate Guilt-Free Cookbook by Lisa Lillen. There are just 245 calories in a 2-cup serving.
HOT & HUNGRY SZECHUAN SHRIMP
1 tbsp. cornstarch
1½ tbsp. ketchup
1½ tbsp. reduced-sodium soy sauce
½ tbsp. Sriracha chili sauce (Asian hot sauce)
1 tsp. granulated white sugar or Splenda
¼ tsp. red pepper flakes, or more to taste
1 cup chopped green beans
1 cup chopped green bell pepper
1 cup chopped onion
1 tsp. chopped garlic
1 tsp. chopped ginger
8 oz. (about 14) raw large shrimp, peeled, tails removed, deveined
½ cup sliced water chestnuts, drained
In a medium bowl, mix cornstarch with ⅓ cup water until dissolved. Thoroughly mix in ketchup, soy sauce, chili sauce, sugar or Splenda, and red pepper flakes.
Bring a wok or large skillet sprayed with nonstick spray to medium-high heat. Add green beans, bell pepper, onion, garlic and ginger. Cook and stir until slightly softened, about 5 minutes.
Add shrimp and water chestnuts. Stir sauce and add as well. Cook and stir until sauce has thickened and shrimp are cooked through, about 3 minutes. Enjoy!
Makes 2 servings.