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| Shrimp and Coleslaw Salad |
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| Serves 4 |
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| 1-cup large shrimp, cooked (ON SALE)
2 cups cabbage, shredded
½ cup carrots, grated
½ cup red bell pepper, finely chopped
2 tablespoons red onion, finely chopped
Dressing:
½ cup reduced fat mayonnaise or Nasoya nayonnaise
½ cup reduced fat sour cream
1 Tablespoon lemon juice
Freshly ground black pepper to taste
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| Combine shrimp, cabbage, carrot, pepper and onion. In a separate bowl, whisk dressing ingredients with a fork. Mix dressing with shrimp and vegetables. Line a whole-wheat pita with lettuce leaves. Put a scoop of the shrimp and coleslaw salad on top of the lettuce and serve for lunch! |
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| N/A |
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| Pasta Veggie Scramble |
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| Serves 4 |
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| Cooking spray
1/2 cup halved thin zucchini slices (about 2 oz.)
1/3 cup chopped scallions
1/3-cup chopped sweet red pepper
4 eggs, EGGLAND'S BEST
1/4-cup fat free milk, ORGANIC VALLEY
2 tablespoons grated Parmesan cheese
1/4-teaspoon garlic powder
3/4 teaspoon Italian seasoning, crushed
1/8 teaspoon ground red pepper
4 ounces fettuccini or linguine, cooked and drained
4 cherry tomatoes, halved, EARTHBOUND FARM
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| Evenly coat 10-inch omelet pan or skillet with spray. Add zucchini, onions and pepper. Cook over medium heat until zucchini is crisp-tender, about 3 minutes. Meanwhile, in small bowl, beat together eggs, milk, cheese and seasonings. Pour over vegetables in pan. Add fettuccini and tomatoes. As egg mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan. Continue until eggs are thickened and no visible liquid egg remains. Do not stir constantly. |
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| Per Serving: Calories 211, Total Fat 7.3 gm, Cholesterol 242 mg, Sodium 129 mg, Potassium 257 mg, Total Carbohydrate 24 gm, Protein 12 gm, provides 10% or more of RDI for Vitamins A, B12, and C, Thiamin, Riboflavin, Niacin, Iron, Phosphorus |
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