Shrimp and Crab Stir-Fry


Hi Everyone,

Time to dust off the stir-fry pan or Wok!  This recipe is low calories, totally filling, and very simple to make!  Eating your veggies will not only provide you with all the vitamins and minerals that your body needs on a daily basis, it will also help you stay full longer.  Staying satisfied will help curb cravings and lead you into temptation.

Crab and Shrimp Stir-Fry

1  8 Oz. Package Imitation Crab Meat

24 Pre-Cooked Shrimp

2  16 Oz. Bags Frozen Mix Stir-Fry Style Vegetables

2  Tbsp. Reduced Sodium Soy Sauce

2  Cups Water

2  Tbsp. Chicken Bouillon Granules

2  Tbsp. Corn Starch

6  Cups Cooked Brown Rice

Directions:  In a large stir fry pan over medium heat, combine crab, shrimp, and 2 cups of water.  Cook for 5 minutes; then add vegetables, soy sauce, and chicken bouillon granules.  Increase heat, cover and cook about 10 minutes until vegetables are cooked through.

Combine the cornstarch with a 1/4 cup of water in a separate glass, and stir to a water like consistency.  Slowly add this mixture to the stir-fry pan to thicken the base of your stir fry.

Cook rice according to package directions.

Serve over rice and enjoy!

Serves:  6

Total Calories: 231   Carb=35g Prot=19g Fat=1.5g

Ellipse Tip:  Instead of the crab and shrimp, you can also use chicken, lean steak, pork, or tofu in this recipe as well!

Seafood Lasagna Rollups by Ellipse

Hi Everyone –

Want lasagna without all the calories and fat?  This lasagna recipe offers a twist to the typical lasagna and packs in lean protein with the crab and cottage cheese!

Seafood Lasagna Rollups

8     Uncooked Lasagna Noodles

1    (8 oz.) Package Mock Crab, flakes or chunks

1/4 Cup Grated Parmesan Cheese

1     Medium Egg

1     Tbsp. Dried Parsley Flakes

1/4 Tsp. Onion Powder

1     (15 oz.) Can Italian Style Tomato Sauce

Directions:  Cook noodles according to package directions; rinse with cold water; drain well.  Combine remaining ingredients, except tomato sauce; mix well with a fork.  Spread each noodle with filling; roll tightly and place seam-side down in a 9 inch baking dish.  Pour tomato sauce over noodles; bake uncovered at 375 degrees for 30 minutes.  Garnish with additional Parmesan cheese or reduced fat mozzarella cheese, if desired.

Serves:  4

Total Calories: 333  Carb=36, Prot=28, Fat=4.9

Ellipse Tip:  Serve this filling dish with a side salad packed with all your favorite veggies and top it with black bean and corn salsa instead of fat and sugar loaded salad dressing!!

Shrimp & Crab Wrap

Shrimp and Crab Wrap

12   Pre-cooked Shrimp, chopped

1/2 Cup Imitation Lump Crab

4     Tbsp. Fat-free Plain Greek Yogurt

1     Heaping Tbsp. of Dry Ranch Dressing Mix

1/2 Small Tomato, chopped

1/4 Cup Shredded – Reduced Fat Cheddar Cheese

2     Large Lettuce Leafs

2     Whole Wheat Tortillas

Directions:  Chop pre-cooked shrimp, crab meat, and tomato; add to mixing bowl.  Stir Greek Yogurt and Dressing Mix into the same bowl.  Place large lettuce leaf on each tortilla, top each with 1/2 of the seafood mixture, and sprinkle each with 1/2 of the cheese.  Roll into a wrap and enjoy!

Serves:  2

Total Calories: 234   Carb=28g Prot=27g Fat=2.8g

Tiffany’s Tip:  If you are not a seafood fan, you can swap the shrimp and crab meat out for canned chicken, diced chicken breast, leftover turkey, or leftover pork tenderloin!