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Dinner: Salad Night!
With a bag of greens (spinach or Romaine) in your crisper, along with baby carrots, cherry or grape tomatoes, dried cranberries and cherries, pre-shredded cheese, etc., tossing a main dish salad together can be simple! Need an idea? Try this Shrimp & Avocado Salad recipe.

Shrimp and Avocado Salad
WebMD Weight Loss Clinic members: Journal as 1/2 serving (2 oz.) lean fish or seafood without added fat + 1 side salad without added fat OR 1/2 cup vegetables without added fat + 3 teaspoons fat
OR 1/2 serving (2 oz.) lean fish or seafood with sauce + 1 side salad without added fat OR 1/2 cup vegetables without added fat.

3 tablespoons fat-free sour cream
1 tablespoon light mayonnaise
1 1/2 teaspoon Worcestershire sauce
1 tablespoon chili sauce
1 cup cooked shrimp meat, rinsed and patted dry (about 6 ounces)
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh chives
2 avocados, peeled, pitted, and halved lengthwise
1 1/2 teaspoon lemon juice
4 cups shredded romaine lettuce
4 pinches of paprika

1. Combine sour cream, mayonnaise, Worcestershire sauce, and chili sauce in a medium bowl and whisk briefly to blend well.
2. Stir shrimp, red pepper, and chives into the dressing. Spoon the shrimp mixture into the avocado halves, and sprinkle lemon juice over the top of each.
3. Serve each avocado half on a bed of romaine lettuce (about 1 cup each). Dust the top of each shrimp-stuffed avocado half with a pinch of paprika.

Yield: 4 servings

Nutritional Information: Per serving: 239 calories, 13 g protein, 13 g carbohydrate, 14.5 g fat (2.6 g saturated fat, 9.7 g monounsaturated fat, 2.2 g polyunsaturated fat), 84 mg cholesterol, 5 g fiber, 206 mg sodium. Calories from fat: 53%.


In anticipation of "Turkey Day," Wednesday shall be poultry-free!

Breakfast: Have a no-fuss bakery breakfast today (try a make-ahead dish like Overnight Blueberry Streusel Coffee Cake) so you can get a head start making some of your Thanksgiving dishes.

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