Total so far with WW is 18 pounds, 14 pounds before WW, so 32 pounds so far. Very happy with the progress, and I'm really liking the new Freestyle.
My method of keeping track - December was blue, January is yellow.
Last week I made an interesting meal that looks fancy, but is pretty darn easy. I can hardily recommend anything from the Skinnytaste website - she's inspired!
SPICY CALIFORNIA SHRIMP STACK
INGREDIENTS:
- 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
- 2 tablespoons rice vinegar
- 8 ounces cooked shrimp, peeled and tails removed
- 1 cup diced cucumber (about 1 small)
- 1 teaspoon chopped fresh chives
- 1/2 cup mashed avocado (about 1 medium)
- 4 teaspoons Furikake (such as Eden Shake or use sesame seeds)
- 4 teaspoons reduced-sodium soy sauce (or gluten-free)
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
DIRECTIONS:
- Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
- Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
- Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
- Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
- Repeat with remaining ingredients.
NUTRITION INFORMATION
Yield: 4 servings, Serving Size: 1 stack
- Amount Per Serving:
- Freestyle Points: 5
- Points +: 6
- Calories: 225 calories
- Total Fat: 11g
- Saturated Fat: g
- Cholesterol: 73mg
- Sodium: 662mg
- Carbohydrates: 23g
- Fiber: 4g
- Sugar: 2g
- Protein: 10g
Read more at https://www.skinnytaste.com/spicy-california-shrimp-stack/#jYDGDBtSYS3m3B8x.99
No comments:
Post a Comment