Oooo... it's getting cold out there--even in sunny LA. Why don't you warm yourself up with a bowl of this Southern/Cajun treat? It's no salad or rice cakes, in terms of 2000/cal/day diet. But you'll sleep well and fill out those jeans that were getting loose.
In a thick, large stock pot, saute on about 2 cups of sliced mushrooms, 1 sliced green pepper, 1 c. chopped celery, and 1/2 c. chopped green onions in a few tablespoons of butter until they're all a little soft.
Toss in about 1.5 pounds of peeled/deveined shrimp and season with salt, pepper, garlic, seasoned salt, and some kind of cajun seasoning--you should have one by now. Cook until shrimp is almost done.
Turn heat to low and add 1 can cream of mushroom soup, 1 can Rotel (diced tomatoes/green chilies), 1 can milk, and about a half block (8-12 oz.) of Velveeta (aka plastic). Stir until cheese is melted.
Serve over white rice.
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