Better Than Takeout Shrimp Fried Rice

INGREDIENTS

1 pound medium-large shrimp (cleaned & deveined)

1 cup cooked long grain white rice

2 eggs (lightly beaten)

1 white onion (thinly sliced)

1 cup sliced mushrooms

1 cup fresh green beans

2 tablespoons canola or vegetable oil

1 & 1/2 cups fresh baby spinach

3/4 cup carrots (thinly sliced)

3 tablespoons low-sodium soy sauce

1/2 teaspoon freshly ground black pepper

2 to 3 green onions (trimmed and sliced into thin rounds)

INSTRUCTIONS

Cook shrimp in wok over medium-high heat for about 3 minutes, flipping halfway through (cooking time will vary based on size of shrimp).Remove from pan; set aside.

Add oil, onions, carrots, green beans, and cook for about 2-4 minutes, or until vegetables begin to soften.

Push vegetables to one side of the pan, add the eggs and stir until scrambled.

Add shrimp and cooked rice. Drizzle with soy sauce and pepper.

Cook for about 3-5 minutes, stirring repeatedly. Add spinach and remove from heat.

Stir until spinach is wilted. Garnish with green onion and serve.

Quick Chicken Tacos

INGREDIENTS

1 1/2 lb. boneless, skinless chicken thighs (cut into 1 “x 1” cubes)

3 tablespoons taco seasoning (to taste)

12 mini flour tortillas

1 cup pico de gallo or salsa

1 tablespoon olive oil

Toppings:

1 red onion (thinly sliced)

3 green onions (thinly sliced)

1 cup sour cream

1 avocado (diced)

1 lime (cut into wedges for garnish)

1/2 cup cilantro (chopped)

INSTRUCTIONS

Season chicken with taco seasoning.

Heat oil in a large skillet over medium high heat. Add chicken in a single layer and cook until golden brown and cooked through, stirring occasionally until it reaching an internal temperature of 165°F; about 4-5 minutes.

Add about 2 tablespoons of cooked chicken to each taco and top with desired toppings.

Slammin’ Shrimp Quesadilla

INGREDIENTS

1 pound medium shrimp (peeled and deveined)

6-8 medium corn or flour tortillas

1/2 cup onion (chopped)

1/2 cup bell pepper (chopped)

1 cup baby spinach

2 cloves garlic (minced)

2 tablespoons taco seasoning

1 tablespoon olive oil

2 tablespoons vegetable oil

2 cups Mexican blend cheese

INSTRUCTIONS

Heat 1 oil in a large skillet. Add onion, spinach, bell pepper, and garlic to the pan. Cook for 1 minute until tender.

Add shrimp and taco seasoning; cook for 1-2 minutes or until shrimp begins to turn pink.

Transfer to a bowl; rinse and whip down the pan. Return heat and spray cooking 1 teaspoon vegetable oil.

Place a tortilla in pan and sprinkle cheese and 3-4 shrimp on one half of the tortilla. Fold tortilla in half. Cook for 2-3 minutes on each side or until golden and crispy and cheese is melted.

Serve with Sour cream, salsa, and/or guacamole.

Thai Inspired Pineapple Fried Cauliflower Rice

INGREDIENTS

1 lb chicken breast

2 eggs (beaten)

1 ½ cups chopped fresh or canned pineapple

1 large red bell pepper (diced)

1 medium yellow onion( thinly sliced)

¾ cup chopped green onions

4 cloves garlic (pressed or minced)

3 cups cauliflower (riced)

1 tablespoon reduced-sodium soy sauce

1 to 2 teaspoons chili garlic sauce or sriracha

2 tablespoons coconut oil

1 small lime, halved

1 bunch of cilantro (chopped)

INSTRUCTIONS

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat; Add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, Transfer the eggs to a bowl. Wipe out the pan if necessary with a paper towel.

Add 1 tablespoon oil to the pan; add chicken and cook throughly. Set aside.

Add 1 tablespoon of oil, onions, pineapple and red pepper. Cook, stirring constantly until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes.

Add green onion and garlic Stir fry about 30 seconds.

Reduce the heat to medium and add the. Add the rice to the pan and stir to combine.

Add soy sauce; Cook until rice is hot, stirring occasionally, about 3 minutes.

Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.

Low Carb Loaded Turkey Burger Salad

INGREDIENTS

4 turkey burgers

1 head of lettuce of your choice

2 onions (sliced thinly)

5 oz bottle of A.1. Steak Sauce

1 tomato (sliced)

4 slices of yellow American or Mild cheddar cheese

INSTRUCTIONS

In a skillet on medium high, sear the turkey burgers on both sides until cooked to you preferred amount of doneness.

Add a slice of cheese to each burger until melted. Remove from pan and drain on paper towel.

Sauté onions in same pan with a tablespoon of olive oil until soft and translucent.

Add lettuce to a plate. Top with turkey burger , tomato and a liberal portion of grilled onions.

Drizzle with A.1 Steak Sauce or your favorite salad dressing.

Savory Shrimp Coconut Curry

INGREDIENTS

1 lb Raw Shrimp (peeled and deveined)

1 small onion (diced)

1 red bell pepper (thinly sliced)

2 cans full fat coconut milk

2 tablespoons olive or avocado oil

4 cloves garlic (pressed or minced)

1/2 tablespoon chicken bouillon

2 tablespoons curry powder

1 tablespoon butter

1 tablespoon white or coconut sugar (to taste or optional)

1 bunch green onions (chopped)

1 teaspoon turmeric

1 lime (juice and zest)

2 cups broccoli florets

INSTRUCTIONS

Add oil to a high wall skillet over medium heat.

Sauté onion, green onion, and red pepper until soft, adding a splash of water as needed (approx. 5 mins).

Add garlic and stir consistently for 1 minute until soft and fragrant.

Pour in coconut milk, turmeric, curry powder, sugar, bouillon; Stir well and bring to a simmer.

Add broccoli and cover until bright green and cooked to your desired doneness.

Stir in shrimp and add cover. Cook until shrimp they turn pink ( approx. 4 min).

Remove from heat; garnish with green onion.

Serve warm over brown rice.

Banging Buffalo Cauliflower Bites

INGREDIENTS

1 head cauliflower (cut into florets)

1 cup flour

1 cup water

1 cup Frank’s RedHot Wing Sauce

INSTRUCTIONS

Preheat oven to 400°F

Line a large baking sheet with parchment paper.

Mix flour and water in a bowl.

Toss the cauliflower florets in the flour mixture and remove any excess.

Bake for approximately 25 minutes or until the inside is tender and outside is crispy.

Coat in buffalo sauce and bake for an additional 5 minutes.

Brown Sugar Lime Marinated Chicken

INGREDIENTS

1 pound of chicken (I used thighs)

1/2 red onion thinly sliced

1/4 cup brown sugar

4 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon onion powder

1 tablespoon garlic powder

1 tsp lime zest

juice of 1 lime

salt and pepper to taste

INSTRUCTIONS

In a bowl, stir together oil, lime juice, soy sauce, brown sugar, garlic, onion powder, garlic powder, salt and pepper.

Pierce chicken all over with a fork. Place in a large Ziploc bag. Pour marinade over chicken.

Let marinate for at least 30 minutes to 4-5 hours or overnight for optimum flavor.

Preheat grill or grill pan to medium heat. Brush grill with oil to prevent sticking.

Place chicken on the grill. Cook for approximately 8-10 minutes per side depending on the thickness of chicken. The internal temperature of the chicken should reach 165° F .

Remove chicken from grill and let rest for 5 minutes.

Shrimp Pesto Zoodle Salad

INGREDIENTS

• 6.3 oz Jar Barilla Traditional Basil Pesto

• 5 medium to large green or yellow zucchini squash (spiralized and patted dry with a paper towel to absorb additional moisture)

• 2 cups grape tomatoes (sliced into thirds width-wise)

• 1 lb shrimp (peeled, steamed, deveined and cooled)

• 1/4 cup grated parmesan cheese

• salt and pepper to taste

INSTRUCTIONS

1. Steam zucchini noodles for 3 minutes in a large pot or over a double boiler to soften.

2. Remove from heat and add to a bowl to completely cool (at least one hour or refrigerate covered overnight).

3. In a large bow combine all remaining ingredients and mix thoroughly. Serve right away room temperature or cold.