Salads

Shrimp with Spinach

57
4
100 grams shrimp
¼ cup water
3 tablespoons lemon juice
4 cloves garlic crushed and minced
Spinach
Dash of garlic powder
Dash of onion powder
Dash of chili or cayenne pepper powder to taste
Salt and pepper to taste
Add garlic to liquid ingredients. Add shrimp and additional spices. Cook for 5-7 minutes until shrimp are pink and liquid is reduced. Serve hot on a bed of spinach.
Nutritions

Calories
28

Sodium
143mg
5% DV

Fat
0.54g
0% DV

Protein
3g
7% DV

Carbs
2g
0% DV

Fiber
0.6g
2% DV
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Make Ahead Breakfast Casserole Cups

724

Back-to-school season is one of the busiest times of year in my home. These Make Ahead Breakfast Casserole Cups are the perfect grab-and-go meal for busy school mornings. Cereal used to be my go-to for breakfast convenience. Unfortunately, those carbs get burned up by my kids’ young metabolisms well before lunch arrives. So, I had to find a way to pack some protein into their morning meal to help stave off hunger longer. I can make these Make Ahead Breakfast Casserole Cups on the weekend and freeze them so the kids can reheat them for breakfast during the week.