January 4, 2012: Shrimp, Potato and Pea Salad Recipe

I know I’ve talked about the need to lose weight on and off over the past year but now it’s time to get serious about it. I attended a Weight Watchers meeting last night as the guest of my friend Kathy. I was NOT impressed by the organization – I wasn’t allowed to use the scale (really? I snuck up there anyway) and at the end of the regular part of the meeting I wanted more information but was told by the gals manning the tables in back that they were “closed”. They gave me a flyer advertising a special deal and sent me on my way. This was not the way to get me to sign up and spend my money with Weight Watchers!

So…when I got on the scale I wasn’t too surprised to see that my weight was even worse than I’d thought. So my goal is to lose 36 pounds over the upcoming year. I did some sleuthing online and found out that to lose one pound with light activity (I walk about 3 – 4 miles in the park as often as possible but I guess walking isn’t considered even moderate exercise) I can only take in 1,214 calories per day. Okay, that’s difficult but not impossible. My usual breakfast of yogurt, string cheese and a few crackers along with two cups of coffee and creamer came out to 433 calories. That leaves me roughly 800 calories for the rest of the day. I’m doing my best to stick to that.

Here’s a recipe my Aunt Jean wrote out for me some years ago. She found it in a book from the library but I have no idea which one so I can’t give credit where it’s due. Anyway, by changing the regular mayonnaise to low fat or non fat or even substituting Greek yogurt, this recipe is very healthy and a great lunch or brunch dish.

Shrimp, Potato and Pea Salad

1 ½ lbs. cooked shrimp

5 medium-sized red potatoes, cooked, cooled and diced

1 10-ounce package frozen peas, cooked and cooled

3 medium dill pickles, chopped

4 green onions, chopped

Dressing:

1 cup mayonnaise (low fat or non fat or substitute Greek yogurt)

3 T. freshly squeezed lemon juice

1 T. minced fresh dill weed

¼ t. black pepper

In a large bowl, combine shrimp, potatoes, peas, pickles and onions. Cover and refrigerate.

In a small bowl mix dressing ingredients. Add to salad and mix thoroughly. Refrigerate a couple hours or overnight to allow flavors to blend.

Serving suggestions: serve with fresh sliced tomatoes and cucumber sticks along with a bread thin spritzed with spray margarine and garlic powder. Or serve with bran muffin and fresh fruit.