My Veggetti Pro creations, and a healthy dessert!

Testing out my Veggetti Pro

Okay guys so last year, aka this past November, my husband bought me the Veggetti Pro for my birthday. I was super excited about it! I've only used it a time or two, I did the carrots (as seen above) for salads, and I did up some potatoes, for hash browns.

Last night I used this joker, to create an amazing dinner dish. I made Shrimp Scampi with Zucchini Noodles...and it was amazing!!!

I made this with a recipe from JustATaste.com

I was actually very surprised that my husband enjoyed this dish. I wasn't sure how he would take to zucchini noodles, but he said he really enjoyed them. After we finished them off, we ate some cookies that I had made earlier in the evening. I know what you're thinking, "Lesli, cookies seriously?", but these were skinny cookies. Now you're thinking "Wow, those must taste like cardboard", but no they are delicious!

Chocolate Peanut Butter Oatmeal Cookies, recipe courtesy of AmysHealthyBaking.com

These cookies are so good! Dip them in some milk, and WOWZERS, even better! One added snippet, in recipe below it calls for peanut-butter, I used PB2, and the cookies turned out great! Both recipes were easy to prepare and make, and even easier to devour!

So let me give y'all the recipes, so y'all can enjoy these recipes just as much as I have!

Shrimp Scampi with Zucchini Noodles

 Ingredients:

• 2 Tablespoons olive oil
• 1 pound jumbo shrimp, shelled and deveined
• 1 Tablespoon minced garlic
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/4 cup white wine
• 2 Tablespoons freshly squeezed lemon juice
• 2 medium zucchini, cut into noodles

Instructions:

1. Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
2. Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.
3. Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper and serve immediately.

 Chocolate Peanut-Butter Oatmeal Cookies

 Ingredients:

• 1 cup (100g) instant oats (measured correctly)
• ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 large egg white, room temperature
• 1 tsp vanilla extract
• ¼ cup (64g) peanut butter
• ½ cup (120mL) honey
• 2 tbsp (28g) dark chocolate chips
• 1 ½ tbsp (21g) miniature chocolate chips

Instructions:

1. Whisk together the oats, flour, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the egg white and vanilla. Mix in the peanut butter until smooth. Stir in the honey. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and 1 tablespoon of miniature chocolate chips.
2. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

*Notes: It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

 * All notes are from the original recipe, on AmysHealthyBaking.com

So that's the healthy foods that I made last night. So go cook and bake and enjoy!

Until next time,
-Lesli