Pasta With Shrimp, Veggies, Cheese

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 (225 g) boxes macaroni (with cheddar sauce.)
• 500 g low fat cottage cheese (1% mf)
• 50 g cheddar cheese (old , size of 2 big fingers)
• 500 g frozen shrimp (cooked jumbo )
• 500 g salmon fillets (for omega 3)
• 6 cups frozen mixed vegetables (i like oriental mix vegetables with broccoli, snap peas, carrots, mushrooms, mini-corn & water chest)
• 1/2 teaspoon powdered ginger (or 3 tbsp chopped fresh ginger)
• 1/2 teaspoon garlic powder (or granulated)
• 1/2 teaspoon black pepper
• 2 tablespoons lime juice
• 1 cup 1% low-fat milk (or more if needed to get it "soupy)

Recipe

• 1 boil pasta, stirring every couple of minutes, to desired texture (12 min?) and drain.
• 2 rinse veggies in hot tap water & drain. sprinkle generously with powdered garlic, ginger & black pepper. stir. microwave on high for 3 min or as needed. use a cover to retain the steam.
• 3 sprinkle pre-cooked shrimp generously with powdered garlic, ginger, black pepper and lime juice. microwave shrimp until thawed and hot. remove any shell on tails by pinching with fingers.
• 4 microwave salmon with lemon juice * parsley 3 min, turn over & 3 min again - cut in bite size pieces.
• 5 grate or chop a 50 g piece of old cheddar (the size of 2 fingers). using old reduces the amount needed for the desired flavour.
• 6 add cheese powder from kit to pasta. stir. add 1% milk until quite soupy. do not add butter or margarine. (this is reduced fat version, remember!) sprinkle with lots of black pepper.
• 7 over low to med heat add 1% cottage cheese. stir until smooth. add chopped old cheddar and do the same.
• 8 stir in veggies, salmon & shrimp along with at least half of broth / juice.
• 9 serve immediately or refrigerate pot and serve in bowls as needed & microwave. (do not reheat pot.) keeps a few days in fridge.