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How to make:Ingredients
1 pound peeled and deveined large shrimp 
2 tablespoons fresh lemon juice 
1 tablespoon extra-virgin olive oil 
½  teaspoon salt 
¼ teaspoon ground black pepper 
6 ounces multigrain spaghetti
1 roasted pepper, rinsed, patted dry, and chopped (about ½ cup) 
¼  cup pesto sauce 
½  teaspoon grated lemon zest
Directions 

1. Combine the shrimp, lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.2. Preheat the grill to medium-high. Remove the shrimp from the marinade (discard the marinade) and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Thread the shrimp onto metal skewers or coat a grill basket with cooking spray. Grill the shrimp 2 1/2 to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.3. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl. Toss with the grilled shrimp, roasted pepper, pesto, lemon zest, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.4.*Limit saturated fat to no more than 10 percent of total calories—about 17 grams per day for most women or 21 grams for most men—and sodium intake to no more than 2,300 milligrams.


Calories: 384. 2 Protein: 32.3 g Fat: 13.2 gfrom: women’s health magazine online  

How to make:

Ingredients

  • 1 pound peeled and deveined large shrimp 
  • 2 tablespoons fresh lemon juice 
  • 1 tablespoon extra-virgin olive oil 
  • ½  teaspoon salt 
  • ¼ teaspoon ground black pepper 
  • 6 ounces multigrain spaghetti
  • 1 roasted pepper, rinsed, patted dry, and chopped (about ½ cup) 
  • ¼  cup pesto sauce 
  • ½  teaspoon grated lemon zest


Directions 

1. Combine the shrimp, lemon juice, and oil in a bowl. Refrigerate until ready to grill, but no more than 30 minutes.
2. Preheat the grill to medium-high. Remove the shrimp from the marinade (discard the marinade) and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Thread the shrimp onto metal skewers or coat a grill basket with cooking spray. Grill the shrimp 2 1/2 to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.
3. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti according to package directions. Drain and transfer to a large bowl. Toss with the grilled shrimp, roasted pepper, pesto, lemon zest, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
4.*Limit saturated fat to no more than 10 percent of total calories—about 17 grams per day for most women or 21 grams for most men—and sodium intake to no more than 2,300 milligrams.

Calories: 384. 2 Protein: 32.3 g Fat: 13.2 g
from: women’s health magazine online