Hey, y’all know I’m new at this. If I were not working two jobs I would be all up on that making things from scratch thing, but since I’m not and we’re all in a hurry, I’ll keep this brief and vague.
So, something I try to make sure always happens when I eat a meal is that I have a protein, vegetable, and carb. At least for lunch and dinner. Breakfast can sometimes be just a carb and protein because I usually workout just before eating, but I know I can do better on that.
This week’s recipe is for the nutritional foodie on the go. The average cooking time is about 20-30 minutes, so you shouldn’t have a problem squeezing that in every day or every other day. I like really simple recipes that get the job done usually. This Shrimp Alfredo Risotto w/ Broccoli makes two servings so you can have one for dinner or one for lunch. Enjoy!
Ingredients:
1) Lundberg Alfredo Risotto
2) Frozen broccoli florets
3) Shrimp cocktail
Macros/Calories/Servings:
Servings: 2
Total Calories per serving ~ 464
Total Fat Calories per serving ~ 36
Macros per serving:
Fat: 4 g
Carbohydrates: 78 g
Protein: 29 g
Directions:
1) Start by preparing Risotto as indicated on the box.
2) Once Risotto is simmering, use olive oil to coat a large frying pan and add broccoli florets. Cook on medium settings.
3) De-tail shrimp and add to frying pan with broccoli. Make sure to keep things moving to prevent burning.
4) (optional) Once Risotto is ready use a utensil to remove shrimp from pan and add to Risotto mixture.
5) Once everything has finished cooking, add to plate/bowl and you’re ready to serve. You can mix things up in any way you want or keep everything separate. Totally up to you!
Robyn J. Fitness 