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.

Seafood Bisque

Ingredients:

1.5 cups chopped cauliflower (3 greens)

1/2 cup scallions (1 green)

1 cup white mushrooms (2 greens)

3 cups of chicken broth (3 condiments)

1/4 TSP garlic powder (1 condiment)

1/2 TSP paprika (1 condiment)

1/4 TSP salt (1 condiment)

1/2 TSP pepper (1 condiment)

2 TSP butter (2 healthy fat)

4 wedges LC Light Cheese (2 healthy fats)

6 oz Chobani plain, non-fat yogurt (1/2 lean)

3.5 oz lump crab meat [not imitation!] (1/2 lean)

7 oz baby salad shrimp (1 lean)

1/4 cup parsley (1 condiment)

1 TBSP chopped chives (1 condiment)

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

Cut the cauliflower into small chunks. For this, I used my rice-cooker but you can use an about 4-quart pot or Dutch oven, place the cauliflower and broth; season with salt and pepper. Bring to a boil; reduce heat and simmer, covered, about 25 minutes until very tender. Puree with a stick blender until thick and smooth. Add remaining ingredients; season to taste with salt and pepper. Reheat if necessary.

Shrimp Scampi & Broccoli with Cauliflower Breadsticks

Shrimp Scampi & Broccoli
Ingredients:
8 oz baby salad shrimp - will cook down to about 7 oz (1 lean)
2 cup grated broccoli (2 greens)
1 TBSP light butter (1 healthy fat)
2 Light Laughing Cow Garlic and Herb Cheese Wedge (1 healthy fat)
1/2 cup low sodium chicken broth (1/2 condiment)
2 minced garlic cloves (1/2 condiment)
2 TSP lemon juice (1 condiment)
dash of salt
dash of pepper

Directions:
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 grated broccoli and stir frequently until they are just about to be soft. Add the shrimp to the pan and let them simmer for about 5-6 minutes to have the shrimp soak up the flavors. Then serve the meal.

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

Cauliflower "Breadsticks"
Ingredients:
1 cup or 100 grams grated cauliflower (2 greens)
.25 cup egg substitute (1/8 lean)
2.5 oz shredded 2% light mozzarella (5/8 lean)
1 oz shredded 2% light mexican three cheese blend (2/8 lean)
dash of garlic salt
dash of italian seasonings

Directions:
Preheat oven to 350. Mix cauliflower, egg substitute, and shredded mozzarella together in a bowl until combined. Line a baking pan with pam and pour the mixture in about 1 inch deep. Bake at 350 for about 30 minutes or until it's set. Pull the pan out and flip the dough over to the other side. Bake for 10 at 450 degrees. Sprinkle the shredded mexican cheese, garlic salt, and italian seasonings on top. Bake for about 5-7 minutes or until cheese is melted. Using a pie cutter, cut it into 8 sections.

Serving: 1 lean and 2 greens

So, what I did with both of these is that I made both and split them. With the shrimp scampi & broccoli, it had to servings, so I just split it into two halves. With the cauliflower "breadsticks", i put 4 in a container for another day and left 4 sections out. You end up with a plate of half of the shrimp scampi & broccoli and 4 pieces of cauliflower breadsticks. All you need to add is 1 green, which I chose to go with a salad.

Shrimp Fried Rice

Ingredients:
1.75 cups grated cauliflower (2.75 greens)
.25 chopped green onions (.25 greens)
1 minced garlic clove (1 condiment)
.25 TSP ginger (.5 condiments)
1 TBSP low sodium Teriyaki Sauce
1.5 TSP low sodium soy sauce
1.5 eggs beaten - i used 1 egg and .5 cup egg white (1/2 lean)
3.5 cooked baby salad shrimp (1/2 lean)
2 TSP olive oil

Directions:
Cooks the eggs in a pan. Scramble them until their done but moist. Set the eggs aside. In a large skillet, heat the olive oil on medium high heat. Fry the minced garlic and the green onions for about 1 minute. Add the grated cauliflower and fry for about 5 minutes, stirring constantly. Add the egg, ginger, and shrimp and mix well. Then pour the sauces over the mix and stir well. The mix needs to brown a little before it is ready to serve.

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

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.