Baked Shrimp with Tomatillos and Zucchini Ribbons

Ingredients:

~16 oz baby salad shrimp - will cook down to about 14 oz (2 lean)

2 TSP vegetable oil (2 healthy fats)

2 thinly sliced garlic cloves (2 condiments)

1.5 cups tomatillos (3 greens)

270 grams of zucchini ribbons (3 greens)

2 TSP dried cilantro (2 condiments)

2 TSP fresh lemon juice (1 condiment)

1/2 cup crumbled fat free feta (2 healthy fat)

1/4 cup water

1/16 tsp seasoned salt or salt (1/4 Condiment)

1/8 tsp black pepper (1/4 Condiment)

2 servings of 1 lean, 3 greens, 3 condiments and 2 healthy fat

Directions:

Heat oil in the pan you will use for baking. AAdd the garlic and cook a minute. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking. Add zucchini ribbons and let them cook for about 2 minutes. Add the 1/4 cup of water. Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes. Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.