5:2 Southern Shrimp & Sausage over Cauliflower Grits (205 calories)

One day I had just finished writing out our grocery list when the idea for this meal popped into my head. I had already planned a dinner for our diet days, but scrapped it right away because I knew my husband would love this one. I pulled up a few recipes and typed up my plan of attack, basing the topping mostly on this recipe.

We normally use pre-cooked frozen shrimp for recipes, but I used some raw shell-on shrimp I got on sale this time and they were amazingly good! Way better than normal. Perhaps we just got lucky with a good brand, but I'll definitely be buying them raw in the future.




(For those of you counting calories, I've added the amount for each ingredient so you can easily make tweaks without having to re-calculate everything. Anything marked with an asterisk* may vary a lot based on what you buy, so make sure to compare your label.)

Southern Shrimp & Sausage over Cauliflower Grits

4 cups water (0)
1 tsp. chicken bouillon (5)
6 cups cauilflower florets (150)

1/4 cup shredded sharp cheddar cheese (110*)
2 Tbsp. skim milk (10)
1/2 Tbsp. butter (50)
1 tsp. Lawry's or Old Bay seasoning (0)
1 tsp. minced garlic (0)
1/8 tsp. cayenne pepper (1)
1/8 tsp. black pepper (0)


1) In a medium pot over medium-high heat, add the water, chicken bouillon, and cauliflower florets. Bring to a boil, cover, and cook for 10 minutes.

2) Drain out the broth, then add the cheese, milk, butter, Lawry's, garlic, cayenne pepper, and black pepper. Blend with an immersion blender until texture resembled grits. Divide between four bowls.


1 cup (or more) onion, chopped (60)
8 oz. medium raw shrimp, peeled, tails removed (224)
1/2 cup red or yellow bell pepper (9)

4 oz. turkey kielbasa (200*)
1 tsp. Lawry's or Old Bay seasoning (0)
1/4 tsp. freshly ground black pepper (1)
2 tsp. minced garlic (0)
1/4 cup water (0)

3) Heat a large nonstick skillet over medium-high heat. Add the onion and cook for 10 minutes, stirring frequently.

4) Add shrimp and bell peppers and cook for 2 minutes. Add the turkey sausage, Lawry's, black pepper, and garlic, and toss to coat. Cook for another 2 minutes (or until shrimp is cooked through).

5) Add 1/4 cup water and bring to a boil, scraping the bottom of the pan to loosen any browned bits. Remove from heat and let stand 2 minutes before serving, then spoon the shrimp mixture over the grit. Serves 4.

Calories - 205