Got a recipe for y'all to try if you like shrimp!
Shrimp & Kale Caesar Salad for 2 680cal/serving
Ingredients
- .5oz Sun-dried tomatoes
- 4oz Green kale
- .5oz Hazelnuts
- 5.25oz Butternut squash
- 4oz Creamy lemon-Dijon sauce (or your choice of dressing, I'd say keep it lemon based)
- 1oz Parmesan cheese
- 1.25oz Garlic, paprika & herb seasoning
- 10oz Shrimp
- 1tsp Cumin, garlic & fennel seasoning
Feel free to substitute the seasonings if you don’t have the exact spices.
1. Place sun-dried tomatoes in a small bowl. Cover with water. Let soak 5 minutes, or until softened. Once softened, roughly chop tomatoes.
2. Roughly chop green kale leaves into bite-size pieces.
3. Roughly chop hazelnuts if necessary.
4. Small dice butternut squash into pieces, about 1?4 inch each.
5. Place kale in a large bowl. Drizzle with about 1 tablespoon of the creamy lemon-Dijon sauce. Lightly season with salt. Massage until leaves soften. Add tomatoes and about half of the Parmesan cheese. Drizzle with remaining lemon-Dijon sauce to taste. Toss to combine. Season with salt and pepper to taste.
6. Place hazelnuts in a dry medium sauté pan over medium heat. Toast 1-2 minutes, or until fragrant, shaking pan frequently.
7. Heat 1.5 tablespoons cooking oil in pan used for hazelnuts over medium-high heat. Add squash to hot pan. Season with garlic, paprika, and herb blend, 1?2 teaspoon salt, and a pinch of pepper. Cook 5-8 minutes, or until fork-tender, stirring frequently.
8. Heat 1.5 tablespoons cooking oil in a large sauté pan over medium-high heat. Add shrimp to hot pan. Season with cumin, garlic, and fennel blend, salt, and pepper. Cook 4-5 minutes, or until fully cooked, stirring occasionally.
9. Divide kale Caesar salad between bowls. Top with butternut squash and shrimp. Garnish with toasted hazelnuts and remaining Parmesan. Enjoy!

Like a sweet breakfast?.. try this one out...

I use a food scale for accuracy but.. "cottage cheese cake" is what I have been eating for breakfast lately. It's delicious.

I take 1 small tub of cottage cheese and blend it smooth. Add in 2 scoops of vanilla protein powder and 1 serving (7g) of sugar free cheesecake flavor pudding.. let it sit and it is enough for 5 breakfasts.

I top with fruit and a crushed Graham cracker and light whip cream. This breakfast packs 23 grams of protein with about 230 calories (depending on toppings added)

Enjoy😊