Chicken lettuce wraps

1 chicken breast boneless skinless, cooked and chopped

1/2 cup sweet peppers, chopped

3 scallions chopped

1 clove garlic minced

2 Tsp San J International Tamari gluten free soy sauce

2 Tsp Sriracha sauce

2 Tsp water

Sauté all of the ingredients over a medium heat and serve with lettuce leaves (outer washed leaves)

Makes 1 serving at approximately 314 calories  

Steam baked sweet potatoes

3 large sweet potatoes, washed

1/2 cup water

Cut 3 or 4 slits into the skin of the potato to vent

Add water and potatoes to pan

Cover with foil

Bake at 350* for 60 minutes

Broccoli Slaw

1 package broccoli slaw

3 scallions, chopped

1/4 c extra virgin olive oil

1/4 c cider vinegar 

1/4 Tsp black pepper

1/2 Tsp dill weed

1/4 Tsp salt 

1/4 Tsp celery seed

1/8 Tsp onion powder

1/8Tsp garlic powder

1/8 Tsp paprika 

Makes 4 servings (1/2 cup) approximately 161 calories.

Boiled shrimp

2 TBSP Old Bay

1/2 c water 

1/2 c cider vinegar

1 lb raw shrimp, peeled and deveined 

Bring first 3 ingredients to a boil

Add shrimp

Cook 5-7 minutes, until pink

Strain and serve

(4 servings, approximately 138 calories)

Scallion dressing

2 TBSP extra virgin olive oil 

2 TBSP lemon juice

2 scallions, chopped

Dash of salt and pepper

(2 servings, approximately 125 calories)

Shrimp and avocado salad

Boiled shrimp

2 TBSP Old Bay

1/2 c water 

1/2 c cider vinegar

1 lb raw shrimp, peeled and deveined 

Bring first 3 ingredients to a boil

Add shrimp

Cook 5-7 minutes, until pink

Strain and serve

(4 servings, approximately 138 calories)

1 avocado medium cubed

(170 calories)

Dressing

2 TBSP extra virgin olive oil 

2 TBSP lemon juice

2 scallions, chopped

Dash of salt and pepper

(2 servings, approximately 125 calories)

Sweet and Spicy Chili Shrimp

1 lb shrimp peeled and deveined 

5 small sweet peppers diced

4 scallions diced

2 cups cooked basmati rice

3/4 cup sugar

1/2 cup rice vinegar

1/4 cup water 

1 TB minced garlic

1 TB crushed red pepper flakes 

1/2 TP salt

3 TB ketchup 

Sauté peppers and scallions, remove from heat

Sauté shrimp

In sauce pan over medium heat cook bring sugar, vinegar, and water to a rolling boil.

Add garlic, red pepper flakes, salt, and ketchup whisk together

Reduce heat, simmer for five minutes

Add back peppers and scallions, top with 1/2 the sauce mixture and simmer five minutes

Remaining sauce maybe stored in airtight container in refrigerator for up to one week.

Serve shrimp over rice.