FLORIDA

Ugggggghhhhh I'm with you guys. It's been so much harder than I thought it would be to motivate myself into doing some exercise. BUT with a trip to Florida planned in less than a month I've found a new reason to get on that freakin treadmill. I've found that if I only let myself watch a certain show on netflix while I'm running. . .I run. hahahah

Anywho, here's the shrimp recipe Mom was referring to:

Coconut Spinach Shrimp Soup
(makes 9 and 1/2 cups)

1 Tbsp Wegmans Pure Olive Oil
1 pkg (16 oz) Food You Feel Good About Just Picked and Quickly Frozen Cut Leaf Spinach
1 can (13.5 oz) Choakoh Coconut Milk (International Foods)
1 carton (32 oz) Food You Feel Good About Thai Culinary Stock
1 pkg (16 oz) Food You Feel Good About Uncooked Peeled and Deveined Shrimp from Belize, thawed (36-40ct)
2 1/2 Tbsp Wegmans Soy Sauce
Salt and Pepper to taste

1. Add oil and spinach to stockpot on MEDIUM. Cook, stirring, 3-4 min to partially thaw spinach.

2. Add coconut milk and stock; bring to simmer on MED-HIGH.

3. Stir in shrimp. Cover and remove from heat. Let stand for about 5 min, until internal temp of shrimp reaches 130 degrees. Check by inserting thermometer halfway into thickest part of shrimp. Stir in soy sauce and season to taste with salt and pepper.

Each serving (1 cup) contains 170 cal, 1/2 cup veggies, 7g carc (2g fiber), 13g protein, 10g fat (5g sat. fat), 60 mg cholesterol, 580 mg sodium

We really enjoyed this one, and it was so easy that Mom and I played Wii the whole time she was making it : D