Margarita Shrimp Salad

Margarita Shrimp Salad

From: Campbell's Kitchen

Marinate: 30 minutes Prep: 15 minutes Cook: 10 minutes Serves: 4

Ingredients:

1 tablespoon lime juice

2 teaspoon grated lime zest

3 cloves garlic, minced

1 pound fresh large shrimp, peeled and deveined

3/4 cup Swanson® Chicken Stock

1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)

1 small onion, sliced (about 1/4 cup)

1/4 cup chopped fresh cilantro leaves

4 cups romaine lettuce OR iceberg lettuce torn into bite-sized pieces

2 large tomatoes, thickly sliced

1/4 teaspoon ground black pepper

Directions: Stir the lime juice, lime zest and garlic in a 2-quart shallow nonmetallic baking dish or a gallon sized resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during marinating. Heat the stock in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and coo****il the vegetables are tender-crisp. Reduce the heat to medium. Add the shrimp and marinade to the saucepan and coo****il the shrimp are cooked through. Stir in the cilantro. Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Sprinkle with the black pepper.

This sounds AWESOME!!!!  Thanks Nan!

Thanx for the receipe. Why is it taking us so long to be at a decent wt. I am 5 "7 195. I was 330lbs. 2yrs. ago. It has taken me this long to lose 135lbs. I have maintained and thats it. I would just like to be 170lbs and then I will bequiet b/c any more and my chest will look like my husbands. 25lbs. and i cant lose an inch. i am done whinning. Thanx for listening
Alice

eMAIL ME YOUR DAILY FOODS DECISIONS INCLUDING QUANTITY, HOW OFTEN YOU EAT HOW MUCH YOU DRINK HOW OFTEN, ETC.  I'll let you know if I see something that your doing wrong.

Hi Happy to be in onederland.
I only drink flavored water only. Usually 6 bottles aday and homemade decafe ice tea with sweet-low. Peanut butter crackers for breakfast. Lunch slim fast or cheese and hard pretzels. Dinner baked chicken.pork,or spegetti and sausage with salads or any frozen veggie with butter on it. Snack. 100cal. cookies, Rita's SF water ice. banana and hard pretzels. More flavored water. Once in awhile chocolate chip cookies or small piece of cake from a party.

Alice

The problem is all the white carbs. Give up the pb crackers, hard pretzels.  Stay away from starchy fruit.  Until you reach goal, try to stick to green leafy veggies without butter instead of fruit. NO spaghetti, only low fat chicken or turkey sausage.  Up your protein and and keep your fat low. Only natural carbs from leafy greens.  Get your protein from lean meats instead of drinks.  Add fish and low fat dairy products to your menu.  Change up your eating plan as often as possible.  Speak to your nutritionist to go over your calories, fat, carbs and protein.  Your menu's are not wls friendly and not nutritious.  Your body needs good food.  Your selections are leaving you malnourished.  Do not eat pasta, rice, potato, white flour, sugar in any form. Give up those 100 cal. prepackaged snacks.  Its all about nutrition. Get back to basics.  Here are some menu ideas:

 

5 - 5.5 oz. of plain fat free greek yogurt mixed with a tablespoon of Jell-o powdered s/f f/f pudding and pie mix. Blend until even consistency and no clumps.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1/4 cup of cottage cheese (low fat or fat free) mixed with a tablespoon of s/f jam, a tablespoon of carey s/f syrup, 1/4 cup egg beaters, 1 tbsp. D'Vinci Vanilla flavoring, 1/8 cup Muscle Milk 'n Oats Oatmeal (any flavor you like).  Blend all together with an immersion blender and cook like a pancake.  If thats not filling for you, have a side of Brown 'n Serve Turkey Sausage or Boca Italian Sausage.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Crustless Pizza- 1 pie makes 6-8 servings

1 box of frozen spinach thawed and completely drained mixed with 1/2 cup of eggbeaters, 2 cups Sargento reduced fat 4 blend Italian Cheese and 2 tablespoons of Hunts Zesty and Spicy Spaghetti Sauce. Blend well and lay out in the shape of a pizza on a pan sprayed with Canola Oil.  Top with 10 oz. more sauce.  Bake in a preheated 400 degree oven for 20 minutes until golden and bubbly.  Allow to cool and Slice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

D&W Smoked Turkey Filet (1/2) with a Frigo Cheese Head Light String Cheese

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Leafy Green Salad with a 3 oz. can of Albacore Tuna (packed in water).  If you need dressing try WAWA's low fat Italian Dressing (20 cal. 5 carbs)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Mexican Layer Dip Pie-makes 6 servings

layer into a cake tin: 1 can El Paso Refried Beans, 8 oz. softened fat free cream cheese, 8 tbsp. of low sugar salsa, 3/4 cup fat free plain greek yogurt, 1 cup of reduced fat Mexican Blend Cheese, (optional fajita seasoning to taste)

Bake in a 350 degree oven until bubbly.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Boiled Shrimp with homemade ****tail sauce made from low sugar ketchup and horseradish sauce.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

If you want more ideas just let me know.

OMG thank you. How about I just bye your book. I could follow that alot easier. I would really suggest you making a Barix Cook book. We all would by it. You make it simple and it sounds good. I cant believe after 2yrs. you still talk like day one post-op. That is why you are at goal and I am not.

Alice