MEXICAN MEAL PREP FOR WEIGHT LOSS: CAMARONES Y RAJAS EN CREMA CHIPOTLE

1. Roast the poblano peppers using your preferred method (air fry at 375° F for 10 minutes). Once done, let them sit in a plastic bag or air fryer for 15 minutes.
2. Peel, deseed, and chop the poblano peppers into slices.
3. Chop the onions into slices, the tomatoes into bite size pieces, and drain the canned corn. Reserve the inside of the tomatoes.
4. Blend the cottage cheese, laughing cow wedges, chipotles en adobo, and insides of tomato.
5. Grease a pan with butter.
6. Add in the shrimp and cook for 2-3 minutes or until they are pink. Season with salt, garlic, and pepper. Remove them once they are cooked.
7. To the same pan add the onions and cook for 3 minutes. Add the tomatoes and cook for 3 more minutes.
8. Add the corn and poblano peppers. Bring the heat down to the lowest setting and cook for 5 minutes.
9. Add the shrimp back to the pan and add the chipotle crema. Mix well.
10. Top with fat free mozzarella cheese and turn off the heat. Incorporate well.
11. Divide the shrimp into 4 servings (about 1.5 cup) and add side of choice (.75 c white rice).