Let’s Eat – September
VLCD
Shrimp Spinach Salad
2 c raw spinach or romaine lettuce
100 grams grilled shrimp
Dash of garlic salt
Pounds and Inches Away Vinaigrette Dressing
Grill shrimp with dash of garlic salt. Arrange spinach on plate
and add shrimp. Spray or spoon on Vinaigrette dressing.
Servings: 1 protein and 1 vegetable
Maintenance Recipe
Chicken with Stir Fry Vegetables
1 pound chicken cut into bite size pieces
1 bag frozen stir fry vegetables
1 packet stir fry seasoning mix (Sunbird Brand)
2 tablespoons soy sauce
0 calorie sweetener equal to 1 teaspoon sugar
1/3 cup water
2 tablespoons olive oil
In a small bowl, blend soy sauce, sweetener, water and seasoning mix. Place oil in a frying pan and sauté chicken until pink is gone. Add vegetables and sauce mix. Continue to cook until vegetables are tender.
Yield: 6 servings Serving Size: 1 cup
Per Serving: Calories: 193; Fat: 6.8 g; Carb: 7.9 g;
Dietary Fiber: 2.1 g; Sugar: 2.1 g; Protein: 23.5 g