Today’s Menu: Shrimp w/ Pasta Roni – Angel Hair Pasta with Herbs

For Breakfast I made a cup of Bigelow Decaf Green Tea.Rain and 73 degrees out today, and we need some rain. I’m still dealing with some bad headaches,. My sinuses are killing me! It’s the weather. First its cool then back into the 70’s, back and forth. It needs to stay cool or warm for my sinuses to settle down. So I rested most of the day so let it it rain! For Dinner tonight a favorite of mine,Shrimp w/ Pasta Roni.

For the Shrimp part of the dish I used Meijer Brand Jumbo Shrimp. This is my frozen Shrimp of choice, best I’ve found. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold…

The Instant Pot is an electric pressure cooker that is a lifesaver when you are pressed for time! This dish is thicker than a soup, but if you prefer soup, simply add more stock. This recipe may also be made in a crockpot, or on your stovetop, which cooking times adjusted accordingly. Each serving is only 2 points!

Ingredients:

1 medium onion, diced

1.5 pounds boneless chicken breast, trimmed

2 cups chicken stock

2 cans (14.5 oz) fire roasted tomatoes

1 can (15 1/2 oz) black beans

1 package frozen corn

1 Tbsp taco seasoning

1 tsp salt

2 tsp chili powder

fresh cilantro, optional

Directions:

1. Place frozen corn into a nonstick skillet sprayed with cooking spray. Sprinkle with a pinch of kosher salt, and the chili powder. (I also sprinked with a bit of Trader Joe’s Chili Lime Seasoning.) Cook for 8-10 minutes, or until the corn begins to…

This recipe can be used on salads, in tacos, with cauliflower rice or in my Shrimp Flatbread with Ranch Drizzle. Best of all, these shrimp are super simple, zero points and full of flavor!

Ingredients:

8-10 Jumbo shrimp

2 cloves garlic, chopped

Garlic powder

Handful of fresh cilantro, chopped

Directions:

1. In a nonstick pan sprayed with cooking spray, sprinkle shrimp with garlic powder and salt to taste. Saute with garlic over medium heat.

2. When pink on the bottom, flip to other side, and add cilantro.

3. Continue cooking until all shrimp are cooked through.

That’s it! I chilled these, and used them the next day for lunch in my Cilantro Shrimp Flatbread with Ranch Drizzle. Also great on salads, with cauliflower rice (or regular rice) or fajitas. Only zero points!

Please note: I am not a fitness or health professional. I will be listing recipes and meal…