Mango and Cajun Shrimp salad and light veggie soup

Ah spring, and the threat of bathing suit season looming on the horizon! It’s time to lighten up the old dinner plan with something that will not only be low calorie for myself, but something the 9 year old boy would also be happy to eat. This recipe filled the bill nicely. I was pleasantly surprised that my 9 year old son claimed it was his favorite dinner EVER! Either way, the whole family enjoyed this meal and it was so nutritious, I plan to serve it all summer long. It is a basic salad with Cajun shrimp, chopped mango and a creamy lime dressing. The soup is a weight-watchers veggie soup that I changed a little to my tastes, it is great for lunches the next day. I hope your family likes it too!

light soup and salad

Light Veggie Soup

2 boxes of beef stock
1 can of crushed tomatoes
1 T Worcestershire sauce
1 chopped onion
4 ribs celery, chopped
4 carrots, peeled and chopped
1/4 of a cabbage, shredded
1 handful flat leaf parsley, chopped
2 tsp garlic powder
2 tsp onion powder
1 T dried basil
1 T dried oregano
1 T black ground pepper
1 T minced garlic
Salt to taste
1 T fresh lemon juice (add this at the end)
Lots of your favorite veggies. (I used chopped kale, frozen green beans, peas, chopped zucchini)

Put all ingredients in the pot except for veggies that cook quickly. (I put the parsley, lemon juice, peas and zucchini in for only the last 15 minutes) Cook soup until all the veggies are tender. Serve.

Cajun Shrimp salad with Mango and Avocado

1 lb medium shrimp
1 T Cajun seasoning
2 tsp olive oil

Coat the shrimp with Cajun seasoning and flash fry in the olive oil until they are pink.

Chopped clean romaine lettuce
1 avocado, chopped
1 mango, chopped
1/4 of a red onion, sliced thin
1 cucumber, sliced thin
12 grape tomatoes, halved

Place all the ingredients in a salad bowl, put the hot shrimp over the top and serve with the creamy lime dressing

Creamy Lime Salad Dressing

Juice of 2 limes
zest of 1 of the limes
1 T red wine vinegar
1/2 cup of plain yogurt
1/4 cup of light sour cream
1 T sugar
salt and pepper to taste
1 clove of garlic, crushed
5 shakes of hot sauce
1 T olive oil

Blend all the dressing ingredients, taste and adjust salt and pepper. Serve over salad


2 Comments Add yours

  1. kris says:

    Your back! I have missed you. I made two of your recipes last week. I just bought a bunch of veggies to make soup. This recipe is perfectly timed. Thank You!!!!!!!!!!

    1. Thanks, Kris! Can’t wait to see your new baby!

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