Shrimp Scampi Zoodles

 

Shrimp Scampi

1 tablespoon butter

1 cup peeled shrimp

1 garlic clove, minced

1/4 cup white wine

1/4 lemon, zest and juice

1/4 teaspoon red pepper flakes (optional)

Salt and freshly ground black pepper

 

Melt the butter in a skillet over medium-high heat. Add the shrimp and cook until it is pink on one side, about 2 minutes. Flip the shrimp and cook until it is bright pink and opaque, 1 to 2 minutes. Add the garlic, wine, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Cook, stirring for another 2 minutes.

 

Sides

2 cups spiralized zucchini

1/4 cup halved cherry tomatoes

Lemon wedge

 

Serve the shrimp over the spiralized zucchini noodles and spoon over 2 to 3 tablespoons of the pan sauce. Finish with tomatoes and a lemon wedge.

 

Roasted Beet & Citrus Salad

 

White Wine Vinaigrette

2 tablespoons white wine vinegar

1 tablespoon olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and freshly ground black pepper

 

In a small bowl combine all of the ingredients and whisk well.

 

Salad

2 cups finely chopped kale

1/2 cup cooked farro or brown rice

1/2 cup diced steamed beets

1/2 cup sliced fennel

1/2 cup orange segments

1/4 cup pomegranate arils

 

Toss the kale with half of the dressing. Assemble the salad in a container and top with the remaining dressing.

 

Spanish Beef with Roasted Peppers

 

Spanish Beef

1 tablespoon oil

3/4 cup beef chuck, cut into 1/2 inch cubes

1/4 cup finely diced yellow onion

2 garlic cloves, minced

1 teaspoon fresh thyme leaves

1 large russet potato, peeled and diced

1 tablespoon tomato paste

1 teaspoon paprika

1/8 teaspoon cayenne pepper (optional)

3/4 cup beef broth

Salt and freshly ground black pepper

 

Heat the oil in a skillet over medium-high heat. Add the beef and season it with salt and pepper to taste. Cook the beef, turning often, until it is browned on all sides. Add the onion and cook until the onion begins to soften, 2 minutes. Add the garlic and thyme and cook until they are fragrant, 30 seconds. Add the potatoes, tomato paste, paprika, cayenne, and broth. Mix everything together and bring it to a simmer. Cover with a lid and continue to cook, stirring occasionally until the potatoes have softened, about 10 minutes. Season it with salt and pepper to taste.

 

Roasted Peppers

1/2 red pepper, sliced

1/2 green pepper, sliced

1/2 poblano pepper, sliced

2 teaspoons oil

Salt and freshly ground black pepper

 

Preheat the oven to 375ºF.

 

Arrange the peppers on a parchment-lined baking sheet. Drizzle the oil over the peppers and season with salt and pepper to taste. Bake the peppers until they have softened and begin to caramelize, 15 to 20 minutes.

 

Grilled Chicken & Watermelon Salad

 

Watermelon Feta Salad

2 cups mixed greens

1 cup diced watermelon

2 tablespoons crumbled feta

1 tablespoon chopped fresh mint

 

Balsamic Vinaigrette

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

 

In a small bowl combine all of the ingredients and whisk well.

 

Grilled Chicken

1 4-ounce boneless skinless chicken breast

1 teaspoon olive oil

1 teaspoon garlic powder

1 teaspoon dried parsley

Salt and freshly ground black pepper

 

Heat a BBQ or grill pan to medium-high heat.

 

Drizzle the olive oil over the chicken. Season on both sides with the garlic powder, parsley, salt, and pepper.

 

Grill over medium-high heat until it releases easily, about 4 to 5 minutes. Flip the chicken and continue to grill for another 3 to 4 minutes. Reduce the heat to medium and continue to cook until the chicken reaches an internal temperature of 165ºF, about 5 to 8 minutes.

 

Honey Garlic Meatballs & Fried ‘Rice’

 

Honey Garlic Meatballs

1/4 cup honey

1/4 cup soy sauce

4 garlic cloves, minced

1 pound ground chicken

1 egg

[1/3] cup breadcrumbs

Salt and freshly ground black pepper

 

Preheat the oven to 375ºF.

 

In a small bowl whisk together the honey, soy sauce, garlic, salt, and pepper.

 

In a large bowl mix together the ground chicken, egg, breadcrumbs, and two thirds of the honey garlic sauce. Be sure not to contaminate the remaining sauce.

 

Shape the meatballs and place on a parchment-lined baking sheet. Bake until they are golden and the have reached an internal temperature of 165°F, about 20 minutes. Brush the remaining honey garlic sauce over the meatballs and return to the oven until the glaze becomes sticky, another 3 to 5 minutes.

 

Cauliflower Fried Rice

1 tablespoon sesame oil

1 small yellow onion, finely diced

2 cups frozen peas and carrots

1 garlic clove, minced

2 eggs, beaten

3 cups cauliflower rice

3 tablespoons soy sauce

2 green onions, finely chopped

 

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Add the frozen peas and carrots and continue to cook for another minute. Add the garlic and cook until it becomes fragrant, 30 seconds. Push the vegetables to one side of the pan and scramble the egg in the other side. Once the eggs are cooked, 1 to 2 minutes, mix everything together and add the cauliflower, soy sauce, and sriracha. Cook, stirring, until the cauliflower is hot and begins to soften, 3 to 5 minutes. Stir in the green onions.