Mushroom "Risotto" with Tuna, Salmon or Shrimp

[2 Servings: 1 Lean, 3 Green, 2 Condiment, 2 Fat*omit for Salmon]

For Lean of your choice:

20 ounces Tuna OR Salmon (OR 22-1/2 ounces peeled Shrimp on skewers)

Cook fish of your choice on a hot grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through. Divide evenly into 2 servings.




For Mushroom Risotto:
1 Tablespoon butter (2 Fat)*omit for salmon

1-1/2 cup mushrooms, chopped (3 Green)

2 teaspoons garlic, minced (2 Condiment)

1-1/2 cup riced cauliflower (3 Green)

1/2 cup chicken broth (1/2 Condiment)

6 Tablespoons Half & Half (2 Fat)

3 Tablespoons reduced-fat grated parmesan cheese (1-1/2 Condiment)

1. In a large saute pan, heat butter over medium heat until melted then add chopped mushrooms and garlic
2. Sauté until mushrooms are tender and just turning golden brown.
3. Reduce heat to medium low, add cauliflower, and toss to coat.
4. Cook until the liquid is reduced then add broth a few Tablespoon at a time, stirring frequently and letting it evaporate each time.
5. When cauliflower is becoming tender, add a little more broth and a few the half & half. Cover with a lid and continue to cook, allow the cauliflower to steam, until tender (adding a bit more broth and/or cream if needed)
6. Divide evenly into 2 servings. Serve topped with the grated parmesan and a serving of Tuna, Salmon OR Shrimp.

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If you would like information about the Amazing Optavia Life or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com

(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)