Garlic Shrimp Pasta
Ingredients:
-5 cloves garlic
-1/4 cup lemon juice
-spinach (around 1-2 cups cooked)
-4 medium tomatoes (largely chopped)
-olive oil
-red pepper flakes
-paprika
-butter (3 Tablespoons)
-Parmesan cheese
-10 oz fettuccine pasta
-1 lb peeled tail off shrimp
Instructions:
Cook shrimp in a little bit of olive oil and butter until almost cooked though, add garlic. Next liberally sprinkle the paprika and coat the shrimp. Cook a few more minutes. Add the tomatoes and spinach leaves into the pan and let saute. Keep mixing. Add in the red pepper flakes. Turn off the heat.
Boil the fettuccine until cooked.
Once pasta is cooked (drain and rinse) add into the shrimp/tomato pan and mix. Mix in the lemon juice.
Serve with Parmesan cheese on top.
Pizza stuffed Portobello
Ingredients:
-6-8 medium portobello mushrooms
-jar of pizza sauce
-shredded mozzarella cheese (1 cup)
-mini pepperonis
-fresh basil
-oregano
-Parmesan cheese
Instructions
Wash and remove stems from your mushrooms. Scoop out the insides of the mushrooms, chop the insides and place in a saute pan. Add your pizza sauce and some oregano. Mix together until blended. Cook a few minutes. Scoop the mixture into the emptied Portobello. Do this with all your mushrooms. Sprinkle the tops with mozzarella cheese. Take your mini pepperonis and slice to your discretion, add on top of cheese. Bake the mushrooms at 425 degrees for about 8-10 minutes. Remove and top with fresh chopped basil and Parmesan.
Balsamic Chicken over Sweet Potato Hash
Ingredients:
Package of thin sliced chicken breasts (then cut into strips)
Frozen bag of sweet potato tots
-2 cups of spinach
-balsamic vinegar
-basil
-can low sodium black beans
Instructions
Place your chicken strips into a frying pan on medium heat and add in balsamic vinegar. Cook a few minutes (6-9 )on each side carefully flipping and adding more vinegar as needed. Sprinkle with basil. Cook sweet potato tots in the oven at 425 for about 15-17 minutes. Once chicken is cooked through you can remove from the heat. Rinse and drain your black beans and heat at medium heat in a small sauce pan. Once potatoes are done remove from oven and smash lightly with a fork. In a large salad dish line the bottom with your spinach leaves and add the potato hash on top. Place three chicken strips on top and serve with side of black beans. (Add more balsamic vinegar to taste)
Let me know if you try any of these new recipes!
XOXO
Comments
Post a Comment