I would not eat it after 3-4 days.

Corned Beef Hash  

Ingredients

• 2 cups chopped cooked corned beef
• 1 small onion, chopped
• 1 lb radishes, trimmed and quartered
• 2 cloves garlic, minced
• 1/2 cup beef broth
• Salt and pepper, to taste

Instructions

1. Heat 1 Tbsp of oil over medium high heat.
2. Add the onions and sautée for 3-4 minutes.
3. Add the radishes and sautée for 5 minutes.
4. Add the garlic and sautée for another 1 minute.
5. Add the beef broth, cover loosely, and cook for 5 minutes or until the radishes are tender and the liquid has been absorbed.
6. Add the corned beef and season and stir to combine.
7. Season with salt and pepper to taste.

Notes

Net Carb Count*: Corned Beef Hash: 16.08 net carbs (for the entire recipe)

 

 

Perhaps this is it:  

1 cup peanut butter

1 cup oatmeal (not instant)

1 scoop protein powder (chocolate flavor is good)

5 packets Splenda

In 2 quart bowl, microwave peanut butter only a few seconds to make it soft enough to make mix in the rest of the ingredients.  Roll into about two dozen walnut-sized balls.  Wrap individually and keep in refrigerator.

I used measuring cups, and it worked just fine...Guess it just depends on whatever is easiest for you...Most of the time, to be honest, my tummy told me when to stop eating.

 

 

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve this over brown basmati rice to soak up the broth.
I've been busy working on my cookbook, so I thought it would be a good idea to highlight this recipe from the archives. This is one of my favorite shrimp dishes, and perfect if you're observing Lent.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
Skinnytaste.com

Servings: 4 • Serving Size: 1/4 • Old Points: 6 • Weigh****chers Points+: 6 Calories: 272.5 • Fat: 10 • Carbs: 14 • Fiber: 3 • Sugar: 4 • Protein: 31Ingredients:

• 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
• 1 tsp extra virgin olive oil
• 1 red bell pepper, sliced thin
• 4 scallions, thinly sliced, white and green parts separated
• 1/2 cup cilantro
• 4 cloves garlic, minced
• kosher salt (to taste)
• 1/2 tsp crushed red pepper flakes (to taste)
• 14.5 oz can diced tomatoes
• 14 oz can light coconut milk (50% less fat)*
• 1/2 lime, squeezed

Directions:In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
Add shrimp and cook 5 minutes. Add lime juice.
To serve, divide equally among 4 bowls and top with scallions and cilantro.
Adapted from Fine Cooking