cmcwls.com

Paprika Shrimp & Green Bean Saute

Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired sauté. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serve with quinoa or brown rice.
6 servings
Ingredients
• 4 cups green beans, trimmed (about 12 ounces)
• 3 tablespoons extra-virgin olive oil
• 1/4 cup minced garlic
• 2 teaspoons paprika
• 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
• 2 16-ounce cans large butter beans, or cannellini beans, rinsed
• 1/4 cup sherry vinegar, or red-wine vinegar
• 1/2 teaspoon salt
• 1/2 cup chopped fresh parsley, divided
• Freshly ground pepper, to taste

Preparation
1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley. 

Nutrition
Per serving: 245 calories; 8 g fat (1 g sat, 6 g mono); 115 mg cholesterol; 26 g carbohydrates; 23 g protein
 

Liquid Calorie Alert!

Strawberries & Crème Frappuccino® Blended Crème

Strawberries and milk blended with ice, topped with whipped cream.

Serving Size 16 fl. oz. (grande)

Amt Per Serving

Calories 480

Fat Calories 120

Total Fat (g) 14

Total Carbohydrates (g) 77

Inch by Inch

The Centennial Experience

Thank you for joining our fitness initiative - Inch by Inch! One of our goals is to help you become aware that inch by inch and pound by pound, your weight matters! Please visit the yourweightmatters website for additional tools and to take the challenge!

The Centennial Experience

How's your food journal coming? If you're finding it hard to remember what you ate, try taking a picture of your meal with your camera phone first, then when you're ready to record in your food journal, pull up the photo so you don't forget to record every bite!

• Prevent Temptations
• Promote Convenience
• Purchase Wisely
  
  
  
  Here are some strategies you can start right now to be more prepared:
  Prevent Temptations
  • Start in the kitchen. Begin replacing unhealthy foods with healthier alternatives. Do a full kitchen healthy inspection. Setting up shop now will keep you from giving in to temptation later.
  • Take lunch and healthy snacks to work. When the munchies come calling, you won’t need to run to the vending machine.
  • Eat a snack before leaving to eat out. You’ll be less hungry and less apt to order a gooey appetizer.
  • Eat breakfast. A growling stomach is just asking for snacking trouble.
    
    Promote Convenience
  • Pack a gym bag and keep it in your car for use on a moment’s notice.
  • Leave healthy snacks throughout your house, your office and even your car.
  • When you do cook, make a double batch and store some for later.
    
    Purchase Wisely
  • No need for a trendy, expensive membership if the local gym has what you’ll actually use.
  • The most important piece of fitness equipment you’ll have is a good, comfortable pair of gym or running shoes. Make sure you have the right pair.
  • Big equipment purchases aren’t needed right now. Start with some home gym basics (exercise ball, resistance bands, small medicine ball, jump rope, small dumbbells) and build as time goes.
  • Get one water bottle or water cup for home and one for work.