Happy Monday! How was your day? Mine was busy. I was going all day long, which was OK because I was very motivated today. I even got a 4 mile run in. I do my best thinking while running and I got a bunch of work done when I got home. Since I had a lot to do I wanted to make a quick dinner. Luckily I planned ahead for this with a recipe from Cooking Light.

Meal planning is a great way to save time during the week. No thinking, “what should I make?” in front of an open fridge. Just purposeful cooking.

First I prepared two portions of couscous which takes about 5 mins. While it is cooking combine tomato, green onion, olives and a tablespoon of EVO in a separate bowl.

I don’t put measurements. When cooking, if it doesn’t matter, I tend to eyeball or adjust to what I like. Note: this doesn’t count for baking!

Set this aside, fluff the cous cous. Get ready for shrimp!

I got my shrimp from the counter at Whole Foods. Why, you ask? I am not a fan of Trader Joe’s shrimp because it is hard to find the de-vained variety. Trust me, no one wants to de-vain shrimp. I got a half pound of the mini shrimp at Whole Foods for $4, which isn’t bad for two servings. I had it packaged for the freezer and defrosted it today. I salted and peppered before grilling in my brand new grill pan. Thanks mom!

The shrimp cook in about 4 mins. Take off the heat and mix with the couscous. Then add the salad mix to the couscous. Serve with Greek yogurt on the side.

Tonight. Fresh and delicious. Adding the Greek yogurt was an inspired idea. The whole meal was 450 calories.

Tomorrow. I am already excited for lunch!

I took the left over Greek Yogurt and made dessert.

I used Greek yogurt, chocolate chips, cinnamon, and honey. It was a pretty delicious (and healthy) dessert!