Ingredients:
7 oz. cooked shrimp
1 ½ cups cooked spaghetti squash
¼ cup light Bertolli Alfredo sauce
2 tablespoons pesto
1 tablespoon fresh grated Parmesan cheese
Directions:
1. Mix your pesto and Alfredo sauce together and warm up.
2. Put your hot spaghetti squash on your plate then pour your warmed pesto sauce over top and add your shrimp.
3. Sprinkle your 1 tablespoon fresh Parmesan cheese
Yields 1 Serving ~ Per Serving – 1 Lean, 3 Greens, 3 Condiments, 2 Healthy Fats
****NOTE: You can make this with chicken instead but use 6oz. Cooked chicken instead of 7 oz. shrimp and use only 1 tablespoons pesto instead of 2.
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