Tuesday, March 26, 2013

Taco-Fried Cauli Rice

Taco-Fried Cauli Rice
Cals 292, Carbs 23, Fat 6, Protein 37, Sugar 11, Fiber 17

2 Cups Cauliflower Rice
1 Cup Chopped Cabbage
1/2 Red/Orange Bell Pepper, diced
4 Oz Shrimp (tails removed, cooked) - any lean protein or legume would substitute well (i.e. chicken, ground turkey, black beans, etc).
1 TBSP Minced Garlic
2 TBSP Chopped Onion
Taco/Fajita Seasoning To Taste (or make your own)
*Optional Tabasco Sauce for a little more heat ;)
2 Oz Fat Free Plain Greek Yogurt (approximately 2 TBSP)
2 TBSP Salsa
1/4 Avocado, Cubed

- Place shrimp and vegetables (not the avocado) in a pan
- Turn heat on medium high (just low enough so that the vegetables don't stick)
- Stir every so often to avoid sticking
- Add garlic and seasoning
- Once shrimp is heated and vegetables have reached desired texture (some prefer crispy, some prefer tender), pour contents on a plate
- Top with avocado, greek yogurt and salsa
- Eat! (I like to stir mine - yum!)

Post-stirred deliciousness! Gigantic portion too - I was actually full!

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