1 tbsp dark sesame oil
1/2 cup thinly sliced celery
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
1/2 tsp ground ginger
1 tsp soy sauce
1 tsp lemon juice
1/8 tsp Splenda Granulated
1 lb medium raw shrimp that are peeled and deveined
Heat the oil in a large nonstick skillet or wok over medium heat.
Add the celery, bell pepper, onion, and ginger to skillet/wok and cook, stirring, for 5 to 7 minutes.
Add the soy sauce, lemon juice, and Splenda to skillet/wok and continue to cook, stirring, for another minute.
Add the shrimp and cook approximately 3 minutes until shrimp are pink and opaque.
Per serving: 213 calories, 9 g (2 sat) fat, 28 g protein, 3 g carbs
Dietary Exchanges: 3 1/2 meat, 1 vegetable
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
1/2 tsp ground ginger
1 tsp soy sauce
1 tsp lemon juice
1/8 tsp Splenda Granulated
1 lb medium raw shrimp that are peeled and deveined
Heat the oil in a large nonstick skillet or wok over medium heat.
Add the celery, bell pepper, onion, and ginger to skillet/wok and cook, stirring, for 5 to 7 minutes.
Add the soy sauce, lemon juice, and Splenda to skillet/wok and continue to cook, stirring, for another minute.
Add the shrimp and cook approximately 3 minutes until shrimp are pink and opaque.
file photo
Yield: 4 servingsPer serving: 213 calories, 9 g (2 sat) fat, 28 g protein, 3 g carbs
Dietary Exchanges: 3 1/2 meat, 1 vegetable
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