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4 cups broccoli florets (4C)
2 large red bell pepper, chopped (4C)
1 cup onion, chopped (4C)
4 cup chicken broth, low sodium (1P)
A few cloves of garlic (I used minced garlic)
18 oz large shrimp, peeled and deveined (12P)
4 tsp fresh ginger, grated
1/2 cup sliced almonds (16F)
Crushed red pepper to taste
In large skillet or wok, saute veggies in chicken broth over medium-high heat. When onions are soft, add garlic and ginger. Continue stirring until broth reduces, then add shrimp and almonds. Cook until shrimp is pink. Add red pepper and spice to taste.
Divided into 4 meals, each meal is 3 blocks of protein and carbs, and 4 blocks of fat.