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Enjoy this simple light refreshing shrimp salad over the upcoming warmer months! The lemon juice, dijon mustard and fresh dill gives this salad some zing! The mayo makes it creamy while the celery adds a nice crunch! Adding old bay seasoning kicks it up a notch and the splash of hot sauce gives it a little but of heat! Serve it over a bed of lettuce or with your favorite veggies!


Shrimp Salad

Ingredients:
14 oz cooked shrimp, peeled, deveined, tails removed,
chopped into small pieces (2 Leanest)
1/2 cup celery, diced (1 Green)
6 tbsp light mayo (4 Healthy Fats)
1 tsp dijon mustard (1 Condiment)
2 tsp lemon juice (1 Condiment)
1 tbsp fresh dill, chopped (1/16 Condiment)
3/4 tsp old bay seasoning (3 Condiments)
1/2 tsp Frank's hot sauce (1/12 Condiment)

 Garnish:
green onions if desired, but subtract
from your Greens

Directions:
Combine all ingredients in a medium sized bowl. Refrigerate for at least 1 hour before serving. Serve with lettuce or your favorite veggies!

 Makes 2 servings
Each serving provides
1 Leanest, 1/2 of 1 Green, 3 Condiments and 2 Healthy Fats
(Add 2 1/2 Greens to complete your Lean and Green meal)


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I am trying to use up what I already have in the house so I threw this together last minute! I wanted to share how easy it is to create a delicious Lean and Green meal in less than 20 minutes!

One thing I always have in the freezer is shrimp! I absolutely love shrimp and it also just happens to be a Leanest Lean so it allows me to use 2 additional Healthy Fats. Yes! I also tend to have bell peppers in the fridge. They are so good and can be used a variety of ways such as stuffed bell peppers, as nachos, in fajitas or stir-fry! They are loaded with Vitamin C with a single red bell pepper having up to 169% of the recommended daily requirement of Vitamin C! Such a great way to get that Vitamin C in and boost your immune system, especially during times like the present! I cooked the peppers in the air fryer but they are just as good roasted in the oven. Add the shrimp, peppers, sour cream, guacamole, and salsa and you have shrimp fajitas with all the fixings. but without the tortillas! So yummy!

Mexican Shrimp Bowl

Ingredients:
9 to 10 oz raw shrimp, shells and tails removed ~ should yield 7 oz cooked (1 Leanest Lean)
1/2 tsp Stacey Hawkins Southwestern Seasoning or your favorite taco or Mexican style seasoning (1 Condiment)
1 1/2 sweet bell peppers, sliced (about 1/4 inch) ~ 7.2 ounces cooked (3 Greens)
2 tbsp sour cream (1 Healthy Fat)
2 tbsp guacamole (1 Healthy Fat)
2 tbsp red salsa (2 Condiments)

Directions:
Lightly spray a non-stick skillet with cooking spray. Add shrimp and season with Southwestern seasoning. Cook shrimp over medium high heat for about 5 to 6 minutes or until pink and cooked through. Place shrimp in a bowl.

While shrimp is cooking, add sliced sweet bell peppers to an air fryer. Cook at 400 degrees for 10 to 12 minutes, shaking the basket halfway through. You can also roast them in the oven at 425 degrees for about 20 minutes, stirring halfway through. Add peppers to the shrimp bowl. Then add the sour cream, guacamole, and salsa to the bowl. Enjoy!

Makes 1 Serving
Each serving provides
1 Leanest Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat


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