#lighteroption

Greek yogurt is used instead of mayonnaise in this skinny version of bang bang shrimp to make it lighter and more keto-friendly. The shrimp is covered in a spicy yogurt sauce and a crunchy coating of almond flour and coconut. The dish tastes great when it's crispy.

Ingredients: 1 lb shrimp, peeled and deveined. 1/2 cup Greek yogurt. 2 tbsp hot sauce. 1 tbsp honey or low-carb sweetener for keto. 2 cloves garlic, minced. 1/4 cup almond flour. 1/4 cup unsweetened shredded coconut. 1/4 tsp salt. 1/4 tsp black pepper. 1 tbsp olive oil. Lime wedges, for serving. Chopped fresh parsley, for garnish.

Instructions: Put Greek yogurt, hot sauce, honey or a low-carb sweetener, and minced garlic in a bowl. This is how you make the sauce. Add the shredded coconut, salt, and black pepper to another bowl and mix them together. Put a shrimp in the yogurt sauce and then cover it with the almond flour mix. Set a pan on medium heat and add the olive oil. For two to three minutes on each side, cook the shrimp in the pan until they are golden brown and done. Serve hot with wedges of lime and chopped fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

If you're on Weight Watchers, this lighter version of Chicken Marsala made in the slow cooker is perfect for you. This recipe is very easy to make and is full of flavor.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup sliced mushrooms. 1 cup Marsala wine. 1/2 cup chicken broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 teaspoon dried parsley. 2 tablespoons cornstarch. 2 tablespoons water. Fresh parsley for garnish.

Instructions: Season chicken breasts with salt and pepper, then place them in the slow cooker. Add mushrooms, Marsala wine, chicken broth, garlic, thyme, oregano, and parsley to the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is tender. In a small bowl, mix cornstarch and water until smooth. Stir into the slow cooker, and cook for an additional 30 minutes or until the sauce has thickened. Serve chicken Marsala with sauce spooned over the top, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Creamy Skinny Coleslaw is a healthier twist on the classic coleslaw recipe. It's made with a creamy dressing using Greek yogurt and light mayonnaise, making it a lighter and more nutritious option for your summer salads or BBQs.

Ingredients: 4 cups shredded cabbage. 1 cup shredded carrots. 1/2 cup plain Greek yogurt. 2 tablespoons light mayonnaise. 1 tablespoon apple cider vinegar. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Shred the cabbage and carrots and put them together in a large bowl. Mix the Greek yogurt, light mayonnaise, apple cider vinegar, honey, and Dijon mustard in a different bowl using a whisk until the mixture is smooth and creamy. The creamy dressing should be poured over the carrots and cabbage. Toss the vegetables to cover them all. Add pepper and salt to taste. If you need to, change the seasoning. Put the bowl in the fridge with the lid on for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes