#lowcaloriedish

This dish is a lighter version of the classic shrimp and grits recipe, but it still fills you up. It tastes great with fresh shrimp and cherry tomatoes mixed in with creamy stone-ground grits.

Ingredients: 1 cup stone-ground grits. 4 cups water. 1/2 teaspoon salt. 1 tablespoon olive oil. 1 pound medium shrimp, peeled and deveined. 2 cloves garlic, minced. 1/2 cup low-sodium chicken broth. 1 cup cherry tomatoes, halved. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Bring water to a boil in a medium-sized pot. Add the salt and grits and mix them in. Lower the heat, cover, and let it simmer for 20 to 25 minutes, stirring every now and then, until it gets thick. Warm up the olive oil in a big skillet over medium-low heat while the grits are cooking. Cook for two to three minutes, or until the shrimp turn pink. Add the cherry tomatoes and chicken broth and mix well. Add two to three more minutes of cooking, or until the tomatoes start to get a little softer. Give cooked grits to each bowl to serve. Add the shrimp mixture on top. Add chopped parsley on top, and then add salt and pepper to taste. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 25 minutes

The Kale Mushroom Frittata is a tasty and low-calorie dish that is great for a keto-friendly brunch or breakfast. It tastes great and is good for you because it has kale, mushrooms, and eggs in it.

Ingredients: 6 large eggs. 1 cup kale, chopped. 1 cup mushrooms, sliced. 1/4 cup onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper, to taste. Optional: grated Parmesan cheese for topping.

Instructions: Set the oven to 350F 175C and heat it up. Warm up the olive oil in a medium-sized pan over medium-low heat. When you add the onions and garlic, saut them until they smell good. Put the kale and mushrooms in the pan. Cook until the kale wilts and the mushrooms turn brown. Add pepper and salt. Mix the eggs in a different bowl with a whisk until they are well mixed. Add pepper and salt. Pour the eggs that have been beaten over the mushrooms and kale in the pan. Stir slowly to make sure the ingredients are spread out evenly. Place the skillet in an oven that has already been heated and bake the frittata for 15 to 20 minutes, or until the top is set and slightly golden. Take it out of the oven and let it cool down a bit before cutting it. If you want, you can add grated Parmesan cheese on top before serving. Cut it into wedges and serve it hot. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes