I hope this blog entry finds you well :-)
From my end this is going to be short and sweet as the last two mornings have been early and my work week has been busy.
Despite that, however, my healthy eating and exercise have prevailed.
Yesterday I faced the challenge of having to eat at a restaurant and, for the first time in my life, I got picky about my order. The lunch special was turkey on a croissant with basil mayonnaise and fries and I had the nerve to order it on whole wheat with dijon and a side salad - dressing on the side.
To my surprise the restaurant didn't kick me out, and the waitress was happy to accommodate my wishes.
The biggest torture was coffee breaks.
I was at a symposium and the people hosting catered in pastries and muffins from a local bakery.
To make it worse, I ate breakfast very early so that by the time the pastries arrived I was STARVING - and the apple and banana I packed as snacks were cold comfort.
I survived it, though, and realized that the good feelings I had at the end of the day as I went for a power walk before dinner, were worth the temporary pain and suffering earlier.
I realized that I like being the kind of person who chooses an apple and herbal tea as a snack because it tells me I value myself.
And I can always use a little more of that :-)
As you can imagine, I was tired and starving by the time I got dinner going.
The meal I put together was perfect because it was so quick and easy.
We loved it, and I hope you will too!
Quick and Healthy Creamy Creole Shrimp
For printable recipe click here
- 1 Tbsp extra virgin olive oil
- 1 lb large shrimp or prawns, peeled, tails removed
- 1 medium green pepper, diced
- 1 small jalapeno pepper diced
- 2 stalks diced celery
- 1 white onion chopped
- 2 cloves garlic, chopped
- 1 tsp creole spice (I use Emeril's blend)
- 1 tin stewed tomatoes
- 1/4 cup low fat cream of mushroom soup
- 1 cup chopped cilantro
- 1 bay leaf
- Saute the onion, celery, green pepper, and jalapeno pepper or medium high heat until onion soft and translucent.
- Add the chopped garlic and stir just until you begin to smell it cooking.
- Add the shrimp and creole spice, continue to stir until well incorporated.
- Add the stewed tomatoes, cream of mushroom soup, cilantro, and bay leaf. Stir well, reduce heat to low, cover and simmer 20-30 minutes.
- Serve over rice or riced cauliflower