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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Tofu noodles replace pasta, so you don't need to boil water. Plus, this comforting dish offers nearly one third of your day's calcium, via the yogurt and broccoli. Ingredients:
1/2 cup nonfat plain yogurt |
1/4 cup reduced-fat sour cream |
1/4 cup chopped fresh chives |
1/4 cup chopped fresh tarragon |
2 cloves garlic, finely chopped |
2 teaspoons dijon mustard |
1 teaspoon olive oil |
2 teaspoons sugar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 medium lemons |
1 pound cooked shrimp (any size) |
2 cups broccoli florets, cut into 1/2-inch pieces |
2 cups arugula |
1 bag (8 ounces) tofu noodles, rinsed and drained (found in the asian section of grocery store) |
Directions:
1. Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.
2. Per serving: 218 calories, 4.9 g fat, 1.8 g saturated, 17 g carbohydrates, 3.9 g fiber, 28.8 g protein Nutritional analysis provided by Self
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