Chipotle Shrimp

5 oz Shrimp
Dash of Mrs. Dash Southwest Chipotle Seasoning
Dash of Garlic powder

Grill in a skillet, use water to keep moisture in the pan.
Serve over 
Romaine lettuce
1 Tbsp Feta
Top with
2 Tbsp Mango Peach Salsa
Serve with
1/2 cup Asparagus
1 cup Broccoli
1/2 Cup Strawberries

Meal Nutrition:
Calories: 300
Fat: 5.69g
Protein: 45.43g
Carbs: 17.72g
Fiber: 5.8g

*tip  2 Tbsp Mango Peach Salsa has 25 Calories 5g of carbs and NO fat! It is the perfect alternative for Salad Dressing, it is delicious and good for you!

Southwest Eggs

3/4 cup Egg Whites

1/4 Red Bell Pepper

1 Tbsp Onion

Saute Pepper and Onion in a pan (use water instead of oil or butter to keep moisture) add garlic and Mrs. Dash Southwest Chipotle seasoning.
Top with:

2 Tbsp Mango Peach Salsa (Costco)

2 Tbsp Wholly Guacamole or homemade

Serve with:

1/2 of an Orowheat Sandwich Thin or 1 mini Orowheat Sandwich thin
1 wedge Garlic and Herb Laughing Cow Cheese
1/2 Cup Strawberries

Nutrition (for entire meal):
Calories: 276
Fat: 7.3g (this may look high but 5g come from the guacamole which is a good fat)
Protein: 21.43g
Carbs: 28.6g
Fiber: 6.8g

Pasta Milano

Pasta Milano

4 boneless skinless chicken breasts cut up, or 10-12 large chicken tenders
8 cloves garlic, minced
1 med onion, minced or finely chopped
½ c. sun dried tomatoes (in olive oil)
2 T. butter
1 c. chicken broth
1½ c. parmesan cheese
olive oil
1 T. fresh basil
bow tie pasta
1 c. sliced mushrooms
2 c. cream
2 T. butter
Roasted pine nuts (optional)

Prepare bow tie pasta according to directions on the package. In sauté pan brown chicken in olive oil 3-4 minutes on each side. Remove from pan stir in a small amount of chicken broth to deglaze the pan. Add olive oil and butter and sauté the garlic and onion until transparent, add mushrooms and cook for a couple of minutes more. Add remaining chicken broth and sun dried tomatoes. In separate pan melt butter, add cream, and bring to a boil, add parmesan cheese and melt, mix with the vegetables and add bow tie pasta, chopped basil and roasted pine nuts.