MEXICAN MEAL PREP FOR WEIGHT LOSS: CAMARONES A LA MEXICANA

1. Chop the vegetables.
2. Devein and remove shells from the shrimp. Pat dry and season to taste.
3. To a pan, melt 2 tablespoons margarine and add onions, poblano peppers, serrano peppers (omit if you don’t want it spicy), and 2 minced garlic cloves.
4. Cook for 4 minutes.
5. Add the chopped tomatoes and cook for 3 minutes.
6. Add 1 tablespoon of margarine. Add shrimp. Cook for 4-6 minutes or until the shrimp is cooked through.
7. Top with chopped cilantro.
8. White Rice instructions: clean rice
9. Each serving gets 1 cup shrimp, 3/4 cup white rice, and toppings of choice.