Makes 2 servings
Greek feta cheese gives this shrimp dish a tangy Mediterranean flavor.
2 teaspoons olive oil
1/2 cup frozen chopped onion
2 garlic cloves, crushed
1 large tomato, diced (1-1/2 cups)
3/4 pound large shrimp, shelled and deveined
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
Salt and freshly ground black pepper
Heat olive oil in a medium-size nonstick skillet on medium-high heat and add the onion, garlic, and tomato. Sauté 3 minutes. Add shrimp and sprinkle cheese and oregano on top. Sauté 3 minutes, turning shrimp to make sure they are cooked on both sides. Remove from heat, cover with a lid, and let sit 2 minutes, or until cheese melts. Add salt and pepper to taste. Divide on 2 plates.
Per serving: 349 calories, 41.6 grams protein, 9.6 grams carbohydrate, 14.9 grams fat (6.2 saturated), 280 milligrams cholesterol, 638 milligrams sodium, 0.9 gram fiber
Makes 2 servings
2 cups shredded, washed, ready-to-eat cabbage
2 cups shredded, washed, ready-to-eat romaine lettuce
2 scallions, sliced (1/3 cup)
1 teaspoon dried dill
2 tablespoons no-sugar-added oil
(olive or canola) and vinegar dressing
Combine cabbage, lettuce, scallions, and dill in a bowl. Add dressing and toss well. Serve on 2 chilled salad plates.
Per serving: 104 calories, 1.4 grams protein, 6.1 grams carbohydrate, 8.7 grams fat (1.3 saturated), 0 milligram cholesterol, 91 milligrams sodium, 1.2 grams fiber
Shredded cabbage can be bought ready-to-eat in the produce section of the supermarket.
Crumbled feta cheese can be found in the dairy section of the supermarket.
Dried oregano and dill are used in this recipe. Replace dried herbs after 6 months. If they look gray and old, that's probably how they will taste.
1 bag shredded, washed, ready-to-eat cabbage
1 bag shredded, washed, ready-to-eat romaine lettuce
1 small bunch scallions
1 large tomato
1 small package crumbled feta cheese
No-sugar-added oil (olive or canola) and vinegar dressing
Frozen chopped onion
More Low-Carb Meals in Minutes
A Three-Stage Plan for Keeping It Off
by Linda Gassenheimer
Recipes reprinted by permission.
from Kate's Global Kitchen
This page created March 2003
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