Month: August 2014

Slightly adapted from skinnytaste.com

 

Servings: 3 • Calories: 119 • Fat: 3 g • Protein: 19 g • Carb: 2 g • Fiber: 0 g • Sugar: 0 Cholest: 144 • Sodium: 140 (without the salt)

Makes 3 servings   Per serving   1 Leanest protein   2/3 fat serving   3 condiments Ingredients:

• 2 pounds peeled and deveined jumbo shrimp
• 1/4 teaspoon plus 1/8 teaspoon ground cumin
• 1/8 teaspoon Kosher Salt
• 1/4 teaspoon freshly ground black pepper
• 4 teaspoons extra-virgin olive oil
• 5 garlic cloves, crushed
• 4 teaspoons lime juice (from 1 medium lime)
• 4 tablespoons chopped fresh cilantro

Directions: Season the shrimp with cumin, and salt and pepper to taste. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate. Add the remaining 2 teaspoons oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat. Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.

Slightly adapted from Deliciously-Thin.com

Ingredients:

• 16 ounces of low fat cheddar cheese, shredded
• 3 eggs, well beaten
• 1 cup jalapenos, chopped
• salt and pepper to taste

Directions:

Put chopped peppers in bottom of a lightly buttered 9X13 pan.

Top with cheese and eggs and salt and pepper.

Bake uncovered for 30 minutes in a preheated 350 degree oven. Cut into squares and serve up delicious jalapeno fudge.

Per Square – 24 squares in a batch
Makes 5 servings

Per serving

1 Lean Protein

4/5 of a condiment