Curb Mindless Eating Pt. 5

To curb nighttime grazing:

·                                 Try a cup of hot tea; the warm liquid in your stomach can help you feel satiated.

Shrimp and Asparagus Salad

Serves 4 (serving size is 1 3/4 cups)

If you cannot find white asparagus, you can use regular asparagus in this recipe.

 

1  cups (1 -inch) sliced asparagus (about 1/2 pound)

3/4 pound medium shrimp, peeled and deveined

1/2 teaspoon freshly ground black pepper, divided

1  teaspoon vegetable oil

2  cups torn spinach

1 (19-ounce) can cannellini beans, drained and rinsed

1/2 cup chopped Vidalia onion

1 garlic clove, minced

1/4 cup fat-free, low-sodium chicken broth

1  tablespoon chopped fresh parsley

2  tablespoons fresh lemon juice
1 tablespoon cider vinegar

 

 

1.      Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.

2.  Sprinkle shrimp with 1/8 teaspoon pepper. Heat oil in a medium nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes. Remove from pan; place in a large bowl. Add asparagus, spinach, and beans to shrimp; toss well.

3.      Place onion and garlic in skillet on medium heat; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, broth, and the re­maining ingredients. Drizzle the dressing over the salad; toss to coat. Serve im­mediately.

 

NUTRITION PER SERVING

CALORIES 205      FAT 2.8 g      PROTEIN 21.5 g     SODIUM 278 mg      FIBER 5.5g      CARBOHYDRATE 19.1 g