Wednesday, January 9, 2013

Day 3 of the Under 500 Calorie Challenge: Cilantro Lime Shrimp withGreen Beans and Roasted Potatoes

Today is Day 3 of my cooking challenge. Yesterday, we just had tuna sandwiches with veggie straws in case you are wondering :). This meal was super simple and quick, only 45 minutes from start to table! The potatoes are my on concoction while the shrimp and green beans were from Pinterest. Shrimp and green beans are favorite foods of my boys so this was a meal enjoyed by all! To check the nutritional information, I am using:

Oven Roasted Potatoes:
(Serves 8)

2 lb Yukon Gold Potatoes, quartered
2-3 tbsp Olive Oil
1 tbsp Lawry's Season Salt
Salt and Pepper to taste


Drizzle a tablespoon of olive oil on a baking sheet and sprinkle with 1/3 of the seasonings. Heat the pan for 5 minutes in a 350* oven. Toss the potatoes in a bowl with remaining oil and seasonings. Place potatoes in a single layer on the hot pan and bake for 30 minutes. Stir once half way through the baking.

Nutrition Facts
Serving Size 117 g
Amount Per Serving
Calories 135Calories from Fat 33
% Daily Value*
Total Fat 3.6g6%
Saturated Fat 0.5g3%
Cholesterol 0mg0%
Sodium 11mg0%
Total Carbohydrates 24.0g8%
Dietary Fiber 2.5g10%
Sugars 1.3g
Protein 2.8g
Vitamin A 0% • Vitamin C 18%
Calcium 2% • Iron 7%
Nutrition Grade B+
* Based on a 2000 calorie diet

Cilantro Lime Shrimp & Green Beans:
(Serves 4 )
• Serving Size: 6 oz shrimp & 1-1/2 cups green beans Calories: 257.3 • Fat: 5.1g • Protein: 35.9 g • Carb: 17.4 g • Fiber: 4.1 g

2 tsp olive oil
2 lb shrimp, shelled and deviened
6 cloves garlic, crushed
1/3 cup chopped fresh cilantro
1 lime
Salt and Pepper
6 cups green beans


Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Saute another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot.

In a separate pan, add 6 cups green beans, crushed garlic to taste, and season with salt and pepper. Cook on medium high for 2 minutes. Add 1/2 cup water and cover, cook for an additional 8 minutes. Uncover and cook until water evaporates. Serve hot on the side of shrimp.

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