Bacon Wrapped BBQ Shrimp & Cornbread

Like many people, I’m a big fan of anything wrapped in bacon and these were definitely not an exception.  My sister makes incredible jalapeno poppers that are filled with cream cheese and wrapped in bacon and she has always said that you should cook the bacon in the oven a bit before wrapping the peppers, otherwise, you’ll end up with soggy, undercooked bacon and scorched peppers and cream cheese.  I should have followed her advice on this recipe as well.  I think I ended up cooking the poor shrimp for twice as long as the recipe called for because I was paranoid about the raw-looking bacon.  Even though they were cooked longer than completely necessary, they turned out beautifully and Josh and I really enjoyed them.
 
Cheesy Cornbread
(Adapted from Hungry Girl 200 Under 200)

Ingredients
1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup Egg Beaters
1/2 cup fat-free sour cream
1/2 cup shredded reduced-fat cheddar cheese
2 tablespoons Splenda
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Preparation
Preheat oven to 375 degrees.

In a large bowl, mix flour, cornmeal, Splenda, baking powder and salt, mix well.

In a small bowl, combine all remaining ingredients.

Add the wet ingredients to the dry ingredients in the large bowl and mix until thoroughly combined.

Line 12 muffin cups with baking cups or spray with Pam.  Distribute the batter into the 12 muffin cups evenly.

Bake for 15-20 minutes or until the muffins are firm and light golden brown.   

 

Bacon-Wrapped BBQ Shrimp
(Adapted from Hungry Girl 200 Under 200)

Ingredients
16 large raw shrimp, peeled, deveined, tails removed
8 slices lean bacon
1/2 cup BBQ sauce

Preparation
Preheat oven to 425 degrees.

Spray a baking sheet with Pam (I usually cover my baking sheets with aluminum foil and then spray the aluminum to save on dishes).  Put BBQ sauce in a small bowl.  Take 1/2 slice of bacon and coat it with the BBQ sauce.  Wrap the covered bacon around the shrimp and place it, seam side down, on the baking sheet.  Repeat with the rest of the bacon and shrimp.  Spray the wrapped shrimp with Pam lightly.

Bake in the oven until shrimp are cooked through and bacon is crispy, about 10-15 minutes.

Homemade Corn Dogs & Oven Fries

This attempt was much more successful than my previous attempt and it’s probably something that I will continue doing for quite a while.  I wasn’t pleased with the amount of time it took me to organize and get everything ready to cook because I had an appointment after work and didn’t even get into the house until almost 8pm, which meant that dinner wasn’t ready until about 9pm, which I really dislike.  I prefer to eat dinner no later than 7:30pm if I can help it and the closer to 6pm I can make it happen, the better.  But, I digress.   

The corn dogs were tasty and the fries are something that I’m always a fan of.  It feels good to know that the fries were not in fact fried, but baked and I think they’re better than the fried version any day.

Homemade Corn Dogs & Oven Fries
Makes 4 servings – 5 WW Points each

Ingredients
8 low-calorie nearly fat-free hot dogs
1 box jiffy corn muffin mix
1/3 cup skim milk
1 egg
enough vegetable oil to fry corn dogs (remember to measure so you’ll know how much was actually used in cooking to add to your WW points)

4 medium potatoes
salt
pepper
1 tsp. olive oil

Preparation

Corndogs

Heat vegetable oil in medium sauce pan on stove until hot enough to fry.

Mix Jiffy, milk and egg in a bowl.  Pour cornbread mix into a tall glass.

Pierce each hot dog with a wooden skewer and submerge the hot dog in the glass of cornbread mix until fully covered.

Place corn dog in hot oil and fry until cornbread is golden brown.  Remove from oil and place on paper towels to drain.

Repeat with remaining 7 hot dogs.

Oven Fries

Preheat oven to 450 degrees.

Wash and cut potatoes into long thin strips (so that they resemble french fries)

Place cut potatoes on a microwave safe plate and cook in the microwave for 2 minutes.

Place microwaved potatoes in a ziploc bag and add salt, pepper and olive oil.  Toss to coat.

Dump coated potatoes onto a greased cookie sheet in a single layer. 

Bake for 10 minutes.  Rotate pan and bake for an additional 10 minutes.  Turn oven to broiler setting and bake until golden brown.