Shrimp Scampi & Zucchini Ribbons

Ingredients:
8 oz baby salad shrimp - will cook down to about 7 oz (1 lean)
2-3 medium sized zucchinis - about 270 grams (3 greens)
1 TBSP light butter (1 healthy fat)
2 Light Laughing Cow Garlic and Herb Cheese Wedges (1 healthy fat)
.25 cup low sodium chicken broth (1/2 condiment)
1 minced garlic glove (1 condiment)
1 TSP lemon (1/2 condiment)
dash of salt
dash of pepper

Directions:
Peeling the zucchinis is the most difficult part of this meal. Peel until you reach the seed, something you want to avoid using in this dish. I personally don't prefer using the seed of zucchinis but you can save them to use on salads. Once you're done peeling, set the zucchini ribbons aside.

Heat the butter in a skillet over medium high heat. Add the garlic, parsley, lemon juice, chicken broth, laughing cow cheese, salt, and pepper. With the LC cheese, make sure to break up the pieces so they melt quicker. Bring the mixture to a boil and then let simmer on low heat. Add the zucchini ribbons that stir frequently until they are just about to be soft. Now with the shrimp, you have two options. You can toss the shrimp in long enough to heat them and then serve the meal. The second option (the one I recommend) is to pull the zucchini ribbons out of the scampi sauce and serve them on a plate. Then I put the shrimp in the scampi sauce and let them simmer for about 5-6 minutes to have the shrimp soak up the flavors. Then pour the mixture over the zucchini ribbons.

Serving: 1 lean, 3 greens,2 healthy fats, and 2.5 condiments

I loved this meal. When I made it, I made three servings for my parents and I.