Sweet Pea Soup with Shrimp (kind of)

Yesterday Tony and I had to leave just around the same time.  I was cooking up my shrimp for my soup for lunch when Tony came into the kitchen dressed and ready to go.  While I had showered, I still was in my p.j.’s.  He said he wasn’t in a hurry (my car was parked behind his), but all of a sudden I felt like I needed to rush and get going.

I made coffee, asked if he wanted to take some with and he said yes.  We bought disposable cups from Sam’s Club – love them, but after I poured Tony’s coffee I was hell bent on making sure the lid was on secure – it doesn’t screw on like our travel mugs.  Well in my haste, I forgot to add the powdered creamer in his coffee.

So we both leave, in the same direction as I eventually turn right into my office building and he keeps going.  I hear my phone ringing – its Tony asking where the creamer was!  Doh!  Of course he asked if there was creamer in mine, which there was, but I use sugar free International Delight and I was so focused on making sure his lid was on I completely forgot.   Mine was perfect though, and isn’t it really all about me?  (Ha!)

Breakfast was two egg white breakfast tacos with sauteed peppers, cheese and cilantro.  These were totally filling and came in at 406 calories, 20 fat, 35 carbs, 5 fiber and 23 protein.

I ended up working through lunch again yesterday.  I had to do a Sam’s Club run for the office.  While I was waiting in line, even though I knew I had my lunch back at the office, I kept looking over at where the food was and seriously contemplated picking up a slice of pizza or a hot dog for the car ride back to the office.  WTF?  I seriously have to get back on track – it was a NSV – I didn’t cave!

Although when I put the soup recipe into FatSecret.com, each serving only came in at 119 caloires, 1 fat, 20 carbs, 6 fiber and 6 protein.  Even when I added the shrimp, that only added 41 calories, so I picked up a Michelina’s lean gourmet frozen pasta dinner – it was $1 and while you might not see it in the pictures below, it was a

Sweet Pea and Zucchini Soup

Ingredients:

• 4 cup sweet peas, if you don’t have fresh ones, use frozen (I used a 10 oz. bag of frozen peas)
• 1 medium zucchini, trimmed and chopped
• 1 potato, peeled and chopped (I used 10 ounces of white potato)
• 4-5 scallions, rinsed well and chopped (left out)
• 3/4 cup chopped fresh mint (left out)
• 4 cups vegetable broth or water (used chicken broth)
• 1/4 cup heavy cream (left out)
• Salt and freshly ground pepper, to taste
• 1 lb. medium shrimp, peeled and deveined (just added 5 shrimp to my bowl)
• 2 tsp finely minced garlic
• 1 Tbs. olive oil (left out)
• 1/2 tsp ground mustard seeds (left out)

Directions:
In a Dutch oven over medium-high heat, combine the sweet peas, zucchini, potato, chopped scallions and broth or water. Bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, 15 minutes. Add mint. Stir in the cream. Working in batches, puree the soup in a food processor until smooth. Heat the soup, stirring occasionally for a few more minutes. Season with salt and pepper.
In a large sauté pan over high heat, warm the olive oil. Add the shrimp and garlic to the pan and season with some of the salt, pepper and ground mustard seeds. Cook, stirring frequently, until the shrimp turn pink and are opaque throughout, about 2-3 minutes. Season the shrimp with more of the salt and pepper mixture.
Ladle the soup into warmed bowls, add cooked shrimp, garnish with the mint and serve.

This whole bowl comes in at 420 calories, 7 fat, 57 carbs, 6 fiber and 27 protein.

This was really delicious, even if it doesn’t look too appetizing.  While the soup on its own had a bit of a strong pea flavor, once I added the shrimp and the frozen pasta to it, it was a nice balance.  And after I took the picture I added a bit of sriracha to the bowl to kick it up.

Our local grocery store sells marinated meats at a pretty good price.  Although a lot of times, they are too spicy for Tony.  This was just on the edge of being too spicy, but he liked them.  Check it out – a pound of marinated pork for $3 bucks!

I Pam/fried the tacos in just a touch of vegetable oil – maybe 1 tsp. for all four tacos Tony and I split.

My plate – 2 tacos, 1/3 cup yellow rice, 1/2 ounce tortilla chips, 100 calorie wholly guacamole and I used 1 tablespoon of FF sour cream.

The tacos were super crunchy – dinner comes in at 593 calories, 10 fat, 62 carbs, 4 fiber and 22 protein.

When I was taking out the garbage last night I heard the sound every kid dreams of during the summer . . . the Good Humor truck!  In the 11 years we’ve lived here, I have never seen a truck in our neighborhood before!

I remember when my sister and I were in grade school, our babysitter told us to walk straight home from school because she had a softball game to go to and was taking us with.  My sister and I were convinced that the Good Humor truck was going to arrive “in just a couple minutes.”  We must have waited 90 minutes!  Of course, this was before cell phones, but I remember she was so pissed when we finally got home!

I didn’t get anything, but back in the day, a nutty buddy was my go to:

What was your favorite Good Humor choice? 

I will work out today, I will work out today, I will work out today . . . that’s my mantra!  Make it a great day!