Honey Grilled Shrimp

• Prep: 10 min. + marinating Grill: 10 min.
• Yield: 8 Servings
• 

Ingredients

• 1 bottle (8 ounces) Olive Garden Signature Italian Dressing
• 1 cup honey
• 1/2 teaspoon minced garlic
• 2 pounds uncooked medium shrimp, peeled and deveined

Directions

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
• Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill, uncovered, over medium heat or broil 4 in. from the heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill or broil 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 8 servings.

Nutritional Facts 1 serving equals 175 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 383 mg sodium, 14 g carbohydrate, trace fiber, 18 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

WW Points 7 per serving

Pot O'Smores

Pot of S'mores

Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the S’mores to cool so you can devour them. Yum! —June Dress, Boise, Idaho

12 ServingsPrep/Total Time: 25 min.

Ingredients

• 1 package (14-1/2 ounces) whole graham crackers, crushed
• 1/2 cup butter, melted
• 1 can (14 ounces) sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup butterscotch chips
• 2 cups miniature marshmallows

Directions

• Prepare grill or campfire for low heat, using 16-18 charcoal
• briquettes or large wood chips.
• 
  
• Line a Dutch oven with heavy-duty aluminum foil. Combine cracker
• crumbs and butter; press onto the bottom of the pan. Pour milk over
• crust and sprinkle with chocolate and butterscotch chips. Top with
• marshmallows.
• 
  
• Cover Dutch oven. When briquettes or wood chips are covered with
• white ash, place Dutch oven directly on top of six of them. Using
• long-handled tongs, place remaining briquettes on pan cover.
• 
  
• Cook for 15 minutes or until chips are melted. To check for doneness,
• use the tongs to carefully lift the cover. Yield: 12 servings.
• 
  

Nutrition Facts: 1 serving equals 584 calories, 28 g fat (17 g saturated fat), 31 mg cholesterol, 326 mg sodium, 83 g carbohydrate, 3 g fiber, 8 g protein.

Lemony and Garlicky Mushrooms

Ingredients:

Servings:
4 4

4

Servings Size

• 
  

• 1 lemon
• 1 tablespoon dried parsley
• 1/2 tablespoon olive oil
• 3 garlic cloves, minced
• 2 green onions, chopped
• 1 lb mushroom, cleaned
• salt and pepper, to taste
Change Measurements: US | Metric

Directions:

Prep Time: 15 mins
Total Time: 15 mins

1. 1 Place mushrooms on three pieces of foil stacked together and crumple sides to make a 'pan' that will hold the juices. You can use a metal pan underneath for added stability.
2. 2 Grate rind from lemon on top of mushrooms.
3. 3 Squeeze juice from lemon and add to 'pan'.
4. 4 Add remaining ingredients.
5. 5 Leave 'pan' open on top and grill until tender, 6-8 minutes.
6. 6 These can also be baked or broiled in oven until tender or cooked in a saucepan on top of stove.
7. 7 I usually 'baste' the juices over the mushrooms every so often but it does not seem to affect the outcome if you do not.

Read more: http://www.food.com/recipe/easy-lemony-and-garlicky-mushrooms-143498#ixzz1NbDVaWwg