Recipes: Week 2

Tuna Pasta Salad

Serves: 1
Prep Time: 20 minutes
Cook Time: 10 minutes

2 oz dry whole wheat penne pasta 3 oz chunk light tuna in water, drained
1/4 cup chopped carrot
1 Tbs chopped scallion
1 Tbs light mayonnaise

Cook pasta according to package directions, drain and set aside to cool

In a medium bowl combine tuna, carrot, scallion and mayonnaise; season with salt and pepper to taste.

Add cooked pasta and toss to combine

Shrimp with Coconut Rice

Serves: 1
Prep Time: 15 minutes
Cook Time: 35 minutes

1/4 cup dry long grain brown rice
1/4 cup lite coconut milk
3/4 cup water
1 Tbs olive oil
5 oz raw shrimp
1 Tbs reduced sodium soysauce
1 tsp honey
1 Tbs chopped scallion

In a small saucepan, combine rice, coconut milk and water; stir, cover and bring to a boil. Cover, reduce heat to low and simmer for 25-30 minutes until rice is tender

Heat oil in a small skillet. Add shrimp and saute for 2-3 minutes per side

Add soy sauce and honey and continue to cook for an additional 2 minutes or until shrimp is completely cooked

Serve shrimp with cooked rice, garnish with chopped scallion

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