ORANGE-TOMATO SHRIMP VERACRUZ
Servings: 4
Preparation time: 10 minutes Cooking time: less than 10 minutes
INGREDIENTS
2 teaspoons olive oil
1 pound uncooked, peeled and deveined medium shrimp
2 finely chopped shallots
2 teaspoons fresh orange zest (orange part only)
1/2 teaspoon dried thyme
1 (14 1/2-ounce) can lightly drained fireroasted or regular diced tomatoes with green chilies
2 tablespoons fresh lime juice
1/4 teaspoon coarse salt to taste
Heat oil in a large, nonstick skillet on medium-high. Cook shrimp, shallots, orange zest and thyme for 1 minute, stirring frequently. Stir in tomatoes. Cook about 5 minutes or until shrimp are opaque, stirring occasionally. Sprinkle with lime juice and salt; serve immediately.
Per serving: 132 calories, 16 grams protein, 3 grams fat (24% calories from fat), 0.4 grams saturated fat, 8 grams carbohydrate, 143 milligrams cholesterol, 597 milligrams sodium, 1 gram fiber.
Carb count: 1/2
COWBOY MACARONI
Heat oven to 450 degrees. Prepare 1 (14-ounce) package macaroni and cheese according to directions. Brown 1 pound extra-lean ground beef and 1 small chopped onion in a nonstick skillet on medium for 6 minutes or until meat is no longer pink; drain. In a 2-quart baking dish coated with cooking spray, combine the macaroni and cheese and the ground beef mixture, along with 1 (6-ounce) can no-salt-added tomato paste, 1 (8-ounce) can no-salt-added tomato sauce and 1 cup frozen shoe peg corn (thawed); mix well. Bake 20 to 25 minutes or until heated through. Top with 3 tablespoons freshly grated Parmesan cheese.
MEDITERRANEAN TUNA SALAD
A low-cost meal. In a medium bowl, combine 2 (6-ounce) cans drained and flaked light tuna, 3/4 cup dried tart cherries, and 1/2 cup each shredded carrots and chopped celery. Add 1/2 cup reduced-fat balsamic vinaigrette, 1/2 cup crumbled feta cheese and 1 tablespoon Dijon mustard. Refrigerate 2 to 3 hours for flavors to blend. Just before serving on red-tip lettuce, sprinkle with toasted pine nuts. Serve with any tomato basil soup and bread sticks.