MEXICAN MEAL PREP FOR WEIGHT LOSS: PASTA ENCHIPOTLADA CON CAMARONES

1. Cook the pasta by following the directions on the box. Reserve 1/3 cup of pasta water.
2. Blend the almond milk, low fat cottage cheese, light laughing cow wedges, tomato, 2 garlic cloves, salt, and pepper to taste.
3. Pat the shrimp dry and season to taste - what I used is in the ingredient list.
4. Melt 2 tablespoons of light margarine (1 light spray of avocado oil) to a pan and add shrimp. Cook for 2-3 minutes on each side and remove. Bring the heat down to the lowest setting.
5. Add in chipotle sauce and simmer for 5-7 minutes. To remove the remainder of the sauce from the blender, add the pasta water (or 1/3 cup almond) & shake.
6. Add in the pasta and combine well. Taste the sauce and add seasonings to taste.
7. Turn off the heat and mix in cheese.
8. Steam broccoli using your preferred method.
9. Divide into 4 equal servings: ~3/4 cup of pasta and 9 shrimp with 1 cup of broccoli.