Cinnamon Shrimp....say what???

This recipe is great for grilling. I love shrimp. High protein. Small. AND they have their own carry case!

1 bag frozen ready to cook tiger shrimp

3/4 cup soy sauce

1/2 cup dijon mustard

1/4 cup maple syrup

3 tablespoons cinnamon

1 cup water

salt and pepper to taste

So easy! Throw the shrimp in a bowl. Set out. Whisk all other ingredients together. Cover the shrimp with the marinade. Put in fridge. Allow them to thaw while marinating. I marinate mine all day. Pop them on a pre-heated grill for about 4 minutes on each side. I like mine WELL DONE.

Protein: 17 grams for 4 shrimp!! 200mg sodium

Cheezy Wheezy My Neezy

This recipe is also awesome. I'm usually not an egg fan, but something about the cheese. MMMMM. This is also pouch friendly!

Vegetable cooking spray

6 eggs, beaten

1/4 cup flour

1 teaspoon baking powder

1/8 teaspoon salt

1/8 teaspoon pepper

1/2 teaspoon Italian seasoning

1 cup milk

1 cup cottage cheese

4 ounces cream cheese cubed

1 cup cubed sharp cheddar

Preheat oven to 350 degrees. Spray a 9x9-inch baking pan with vegetable spray and set aside.In a large bowl, beat the eggs until frothy. Whisk in flour, baking powder, salt, pepper, seasoning, milk, and cottage cheese. Stir in cubed cheeses. Pour into greased 9x9 inch pan. Bake for 30-35 minutes or until puffed, golden and set. Makes eight servings.

Per Serving: Calories 202; Protein 16 g; Fat 12 g; Carb s7 g; Sugar 3 g; Sodium 272 mg

TIPS and TRICKS

Don't let the cottage cheese put you off, it bakes right in and you can't even tell.

The cream cheese is best cubed when put in the frezzer for 20 minutes.

Put extra cheese on top at the 25 minute mark.