1 can reduced-fat cream of celery soup, (10 3/4 oz)
1 lb fresh or thawed frozen shrimp, shelled, deveined
1/2 cup diagonally-cut (1") fresh asparagus
= (or thawed frozen asparagus)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1/4 cup diced red bell pepper
1 garlic clove, minced
3/4 tsp dried thyme leaves
1/4 tsp freshly-ground black pepper
Hot cooked rice or orzo, for serving


Preheat oven to 375 degrees. Coat 2-quart baking dish with nonstick cooking spray.
Combine soup, shrimp, asparagus, mushrooms, green onions, bell pepper, garlic, thyme and pepper in large bowl; mix well. Place in prepared baking dish.
Cover and bake 30 minutes. Serve over rice, if desired.
This recipe yields 4 servings.
Exchanges Per Serving: 2 Meat, 2 Vegetable.
Nutrition Facts: Calories 141; Calories from fat 14%; Total Fat 2g; Saturated Fat 1g; Protein 20g; Carbohydrates 11g; Cholesterol 176mg; Sodium 496mg; Dietary Fiber 3g.