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Skinny Mom’s southern shrimp and grits

These grits are so creamy and cheesy, you’ll want to serve them up for breakfast, lunch, and dinner!

Skinny Mom’s southern shrimp and grits
Brooke Griffin, the inspiring woman behind Skinny Mom just released her new cookbook, Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family, and is serving us up a ton of delicious recipes to share with your family—all around or under 350 calories.

In the South, grits are more of a dinner staple than a breakfast side dish. It wasn’t until I moved up North that I noticed how often they’re served for breakfast. These grits are so creamy and cheesy, you’ll want to serve them up for breakfast, lunch, and dinner!

Prep Time: 5 minutes | Cook Time: 10 minutes

Serves: 4 | Serving Size: 1 cup of grits, 10 shrimp

2¼ cups low-sodium chicken broth (I like Pacific Organic)

1½ cups fat-free milk

1¼ cups Quaker Quick 5-Minute Grits

½ teaspoon salt

1 cup shredded Wisconsin sharp white cheddar cheese(I like Sargento Artisan Blends)

½ teaspoon black pepper

1 pound medium shrimp (about 40), peeled and deveined

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1 tablespoon Old Bay seasoning

1 tablespoon extra virgin olive oil

2 teaspoons minced garlic

4 green onions, thinly sliced

In a medium saucepan, bring the chicken broth and milk to a boil. Gradually whisk in the grits and salt. Reduce the heat to medium-low, cover, and cook the grits, stirring occasionally, until they start to thicken, about 5 minutes. Remove from the heat and stir in the cheddar and pepper.

Put the shrimp and Old Bay in a large resealable bag. Seal the bag and give it a few shakes to evenly coat the shrimp with the seasoning.

In a large skillet, heat the olive oil over medium heat. Add the garlic and green onions and cook until the green onions begin to soften, 1 to 2 minutes.

Add the shrimp to the skillet and cook on both sides until cooked through, 3 to 5 minutes.

To serve, spoon 1 cup grits into a bowl and top with about 10 shrimp.

Skinny sense: Do you know how shrimp get their pink color? A crazy little thing called astaxanthin! It’s a carotenoid that can also act as a potent antioxidant, which protects the skin from premature aging. Do you need another reason to prepare this dish?

Calories 425 • Fat 14g • Carbohydrate 46g • Fiber 3g • Sugar 5g • Protein 31g

I felt lost as a new mother, but babywearing helped me find myself again

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My first baby and I were alone in our Brooklyn apartment during a particularly cold spring with yet another day of no plans. My husband was back at work after a mere three weeks of parental leave (what a joke!) and all my friends were busy with their childless lives—which kept them too busy to stop by or check in (making me, at times, feel jealous).

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Slowly, but surely, and mostly thanks to sleep deprivation and isolation, I began to detest this whole new mom life. I've always been a social butterfly. I moved to New York because I craved that non-stop energy the city has and in the years before having my baby I amassed new friends I made through my daily adventures. I would never stop. I would walk everywhere just to take in the scenery and was always on the move.

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