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| Sesame Ginger Shrimp & Veggies with Cashews for Dinner! |
Daily Tidbit: More good news about Nuts....here are "7 Health Benefits of Cashews", including Cancer Prevention, Weight Loss, Heart Health and healthier hair & nails & bones. To read more:
http://www.healthdiaries.com/eatthis/7-health-benefits-of-cashews.html
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| Shredded Wheat with Walnuts |
Breakfast: Shredded Wheat with Walnuts
1 cup Shredded Wheat
1 cup Fat Free Milk
2 tbsp chopped Walnuts
5 oz Orange Mango Strawberry Smoothie (recipe below)
Regular Coffee, 1/2 tsp Plain unsweetened 100 Cacoa Chocolate Cocoa, splash Fat Free Milk
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| Butternut Squash Vegetarian Chili with Brussels Sprouts |
Lunch: Butternut Squash Vegetarian Chili & Brussels Sprouts
1.5 cups Butternut Squash Chili (recipe below)
1 cup Brussels Sprouts (1 pound, steamed and sauteed in EVOO and 1 tsp Butter & salted)
Decaf Coffee, sprinkle Pure Cinnamon, splash Fat Free Milk
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| Peanuts |
Snack: 1/4 cup lightly salted dry roasted Peanuts, Fat Free Milk
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| Hard Boiled Egg |
Snack: 1 Hard Boiled Egg, Water
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| Sesame Ginger Shrimp & Veggies |
Dinner: Sesame Ginger Shrimp & Veggies
1.5 cups Sesame Ginger Shrimp with Red Peppers, Zucchini, Carrots, Peas, Red Onions, White Onions and topped with Cashews, Cilantro & Scallions
Red Wine
1.5 cups Sesame Ginger Shrimp with Red Peppers, Zucchini, Carrots, Peas, Red Onions, White Onions and topped with Cashews, Cilantro & Scallions
Red Wine
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| Red Delicious Apple |
Dessert: 1 Local Red Delicious Apple, Water
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RECIPES:
Orange Mango Strawberry Smoothie Recipe:
Into Blender put:
1 cup All Natural Fat Free Plain Yogurt
2 ripe Bananas
1 cup Strawberries (frozen and thawed in fridge overnight)
1 cup Mangoes (frozen and thawed in fridge overnight)
1/2 cup Orange Juice
Blend and serve!
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Butternut Squash Vegetarian Chili Recipe:
http://whatamyatetoday.blogspot.com/2012/12/mon-dec-3rd.html
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Sesame Ginger Shrimp & Veggies Recipe:
In a hot Saute Pan add 1 tbsp Canola Oil, heat and add 1/2 White Onion and saute 1-2 minutes. Add 1 Red Bell Pepper, cut into bite sized pieces, 1 Zucchini, chopped, 1 cup of chopped Carrots and 1/2 sliced Red Onion. Saute on high heat and allow Vegetables to brown. Then add 1 cup Sweet Green Peas (I used frozen/ thawed Peas) and lower heat and cover.
Meanwhile in a separate bowl mix 1 tbsp of each: Sesame Oil, Cornstarch and Brown Sugar. Mix thoroughly, then add 1 tsp crushed Garlic, 1 tsp minced Ginger and Red Pepper Flake to taste. Lastly add in 1/2 cup Low Sodium Soy Sauce & 1/2 cup Low Sodium Chicken Broth. Mix everything together and then add to Veggies in Pan.
Bring to a boil, slightly reduce liquid and add Shrimp, lower heat and cover and simmer until Shrimp are cooked through. Serve with toppings: Cashews, Scallions, and/ or Cilantro. We had all three so we used them all - Yum!
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Butternut Squash Vegetarian Chili Recipe:
http://whatamyatetoday.blogspot.com/2012/12/mon-dec-3rd.html
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Sesame Ginger Shrimp & Veggies Recipe:
In a hot Saute Pan add 1 tbsp Canola Oil, heat and add 1/2 White Onion and saute 1-2 minutes. Add 1 Red Bell Pepper, cut into bite sized pieces, 1 Zucchini, chopped, 1 cup of chopped Carrots and 1/2 sliced Red Onion. Saute on high heat and allow Vegetables to brown. Then add 1 cup Sweet Green Peas (I used frozen/ thawed Peas) and lower heat and cover.
Meanwhile in a separate bowl mix 1 tbsp of each: Sesame Oil, Cornstarch and Brown Sugar. Mix thoroughly, then add 1 tsp crushed Garlic, 1 tsp minced Ginger and Red Pepper Flake to taste. Lastly add in 1/2 cup Low Sodium Soy Sauce & 1/2 cup Low Sodium Chicken Broth. Mix everything together and then add to Veggies in Pan.
Bring to a boil, slightly reduce liquid and add Shrimp, lower heat and cover and simmer until Shrimp are cooked through. Serve with toppings: Cashews, Scallions, and/ or Cilantro. We had all three so we used them all - Yum!
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