Author: Lila

Ingredients
1 Tbsp Lime Juice
2 Tbsp Minced Garlic
¼ tsp Frank’s Red Hot
1 pound Shrimp (ready to eat)
1 tsp Olive Oil
1 Onion (sliced)
1 Bell Pepper (sliced)
2 tsp Tex-Mex Seasoning
4 Keto Tortillas
1 Tomato (diced)
1 Avocado

Directions
1. Marinate the shrimp in the fridge for 30 minutes in a mixture of lime juice, garlic and Frank’s
2. Saute the onion, bell pepper in the olive oil until tender in a frying pan
3. Add Tex-Mex seasoning to the pan and continue cooking for 30 seconds
4. Set the onion, pepper & seasoning aside in a bowl (keep covered)
5. Cook the shrimp in the frying pan (be careful not to overcook)
6. Assemble your tortillas with onion, peppers, shrimp and top with tomato and avocado

Ingredients
Cooking Spray
1 Clove of Garlic (minced)
4 cups Chicken Broth
8 oz Cheese Tortellini
4 oz Frozen Spinach (thawed)
14 oz Stewed Tomatoes
Cooking Spray

Directions
1. Spray PAM in a large pot and saute the garlic until softened.
2. Add the chicken broth and tortellini to the pot; bring to a boil then reduce heat for 5 minutes.
3. Add the spinach and tomatoes; continue to simmer for an additional 5 minutes.

Ingredients
1 cup Orzo
2 cups Water
3 Tbsp Dried Cranberries
1 tsp Olive Oil
2 Zucchini (small; halved and sliced)
2 Garlic Cloves (diced)
1 tsp Cumin
1/ tsp Salt
¼ tsp Pepper
¼ tsp Cinnamon
540ml Chickpeas (drained)
1 cup Grape Tomatoes (halved)
1 Tbsp Lemon Juice

Directions
1. Cook orzo in water until tender; drain and keep warm
2. In a large pan add oil; cook zucchini for 3 minutes over medium heat
3. Add garlic and spices and stir for 30 seconds
4. Add chickpeas, tomatoes, cranberries and cook for another 3 minutes
5. Stir in the orzo and mix well
6. Remove from heat and add the lemon juice