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

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