Recipe: Spaghetti Squash, Garlic Shrimp with Vegetables, and Stuffed Scallop Shells

One of the most difficult tasks, for me, in this lifestyle change is keeping the menu fun and non repetitive.  Luckily our resident Fitness Friend Candace lends us this great recipe! 

Ingredients:
1 Medium Spaghetti Squash
2 lbs Shrimp
1/2 Stick No Salt Added Butter
4 Tbsp Minced/Fresh Garlic
4 Cups Frozen Stir Fry Vegetables
Dash of Salt

Directions:
1. Slice spaghetti squash in half vertically and clean out seeds.
2. Spray cookie sheet with non-stick spray.
3. Place FACE DOWN on cookie sheet and bake at 375*F for 30-40 minutes, or until a fork sticks into it easily.
4. Meanwhile, place butter, garlic, and shrimp into a pan on medium high heat.
5. Cook until shrimp no longer opaque and have that pink/orange tint on them. Set aside.
6. In same pan, place frozen stir fry vegetables in pan and cook until done, stirring occasionally.
7. Remove spaghetti squash from oven and let rest for about five minutes.
8. Scoop the insides out into a bowl and shred with fork. The noodles of the squash will look like spaghetti noodles when done!
9. When vegetables are done, place spaghetti squash and shrimp in the pan.
10. Sprinkle with a dash of salt.
11. Enjoy!

Yields 4 servings

Who says your salad has to be boring?

FF Tarah shared this quick and easy salad a while ago.

Blackened Salmon, spring mix, strawberries, cranberries, reduced fat feta, candied walnuts, drizzled with balsamic vinegar and a splash of extra virgin olive oil!

It looks delicious!

FF Candace had this to share.

A simple and delicious salad!!!

Ingredients:

1/4 tsp salt
1 tbsp extra virgin olive oil
1 bulb fennel
1 dash pepper
1 tsp cider vinegar
1 avocado
1 large orange

Directions:

1. Wash the fennel well and dry it. Remove the top part from the bulb, cut the bulb in half, then slice thinly. Put into a medium bowl.
2. Peel the avocado, cut it in half, then chop into approximately half-inch cubes, then add them to the bowl with the fennel.
3. Peel the orange, removing all of the white pith, then separate it into individual wedges. Add the wedges to the bowl.
4. In a ramekin (or bowl), whisk the olive oil, vinegar, salt and pepper together until they're well-blended. Drizzle over the salad and toss gently. Serve or chill for later.
*** Note: white wine can be used instead of cider vinegar.

140 Calories/serving
Total Carbohydrates: 11.44g
Dietary Fiber: 5.4g
Sugars: 5.7g
- Net Carbs: 6.04g
Protein: 1.84g

Making Changes (Photos)

Our members are committed to changing their eating habits.  Here are a few still photos from our gallery.

One member has resolved to meal plan in advance.  She has precooked and packaged her breakfast, lunch, and dinner for the upcoming week.  In doing so, she hopes to control her portion sizes.  She will also save money!

Way to go!

Another member has vowed to change the things that she brings into the house.  This is her first round of health conscious grocery shopping.

Yummmy!

 This delicious concoction is a flour-less pancake.  Wrapped and served with fresh fruit.  Stay tuned for recipes from our members.  Including the one below!
Happy Eating!