12 oz dried pasta (I used linguini)
3 cups baby spinach
1½ cups cherry tomatoes (halved)
1 cup Basil Pesto
1 tablespoon olive oil
Cook pasta according to package instructions.
While the pasta cooks, add oil to skillet and sauté tomatoes over medium heat.
Cook 4-6 minutes or until tomatoes start to blister. Remove from heat.
Drain pasta and add to skillet with the tomatoes.
Add pesto and spinach, cool until spinach wilts (about 2 minutes).
Serve immediately or chilled.
1 1/2 pounds chicken wings (wing and drumstick separated)
3/4 cup Trader Joe’s sweet chili sauce
5 garlic cloves (peeled & minced)
1/2 tablespoon Old Bay Seasoning
1/4 tablespoon Trader Joe’s Umami Mushroom Seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
2 green onions (thinly sliced)
freshly ground black pepper
Heat oven to 425 degrees F°.
Clean chicken and pat dry with paper towels. Add to large bowl.
Season with Old Bay, Umami seasoning, pepper, onion powder, garlic powder.
Mix with hands to distribute seasoning to all sides.
Add to parchment or aluminum foil lined baking sheet.
Bake 30 -45 minutes.turning once half way.
Remove from oven. Add to bowl and toss with garlic and sweet chili sauce.
Broil 2-3 min or until crispy. Garnish with green onions.
1 lb shrimp (peeled and deveined)
1 cup Trader Joes Carrot Ginger Miso Salad Dressing
1 avocado
1 red bell pepper
1 cup brown basmati rice
2 cups water
2 tablespoons olive oil
2 tablespoons onion powder
2 tablespoons garlic powder
1 small onion
1 cup baby bella mushrooms
2 cloves garlic (minced)
cilantro or basil for garnish (optional)
salt and freshly ground black pepper to taste
Prepare rice according to package instructions.
Sauté onions, minced garlic, and mushrooms in olive oil until softened.
Add shrimp, garlic and onion powder. Cook until bright pink (3-5min).
Add dressing. Heat through and remove from heat (add more or less dressing according to preference).
Pack 3/4 cup rice into a small greased ramekin or mug.
Add a plate (right side down) on top of the ramekin.
Carefully flip over, holding plate firmly. Remove the ramekin to reveal a molded rice sculpture.
Spoon shrimp mixture over rice. Garnish with cilantro or basil.
1 1/2 lb. sea scallops
2 tbsp avocado oil
1 orange (zest and juice)
juice of 1 lime
1 tbsp fresh ginger (finely grated)
2 tablespoons butter
sea salt to taste
Rinse and pat scallops dry with a paper towel. Sprinkle with sea salt.
Heat oil in skillet over medium-high heat. Sear scallops for approx. one and a half to two minutes on each side. Remove from pan.
Reduce heat to medium-low, add orange juice and zest, ginger and butter to pan.
Whisk sauce until simmering. Add scallops back to the pan and spoon with sauce.
Serve over rice.
1 lb shrimp (steamed)
1l b salad greens of your choice ( I used romaine)
1 and 1/2 cups grape tomatoes (cut in half)
12 ounce can of chickpeas (drained)
12 ounce can of beets (drained and sliced) or 1 fresh beet
4 carrots
I can of sweet corn (drained)
4 tablespoons of olive oil
1 Tablespoon Trader Joes Umami Mushroom Seasoning
1 teaspoon smoked paprika
4 Scallions
salt and pepper to taste
Dressing
½ cup plain greek yogurt
¼ cup extra-virgin olive oil
¼ cup dijon mustard
3 tablespoons honey
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 clove garlic (minced)
½ teaspoon fine sea salt + freshly ground pepper
Preheat over to 350°F.
Whisk dressing ingredients together In a large bowl until combined.
Add carrots to a baking sheet. Drizzle with about 1 tablespoon of olive oil and sprinkle with umami seasoning, salt, and pepper to taste.
Bake for 35-40 mins depending on the size of the carrots.
Add 1 tablespoon of oil to a skillet on medium-high heat. Add drained corn and paprika. Sauté for 3-5 minutes or until edges are golden brown.
Remove corm from pan. Add drained chickpeas to the same pan (add a little oil if needed).
Season with salt, pepper, umami seasoning and paprika to taste. Stir occasionally for 3-5 mins while chickpeas get brown and crispy.
Assemble corn, shrimp, beets, chickpeas, carrots, and scallions onto a plate on top of the salad greens. Drizzle with the desired amount of dressing and enjoy!
16 ounces of pizza dough
1 cup Marinara or Pizza sauce
1 cup fresh mozzarella cheese
medium red onion (thinly sliced)
1/2 red bell pepper (thinly sliced)
1/4 cup fresh basil
1/4 cup Grated Parmesan Cheese
Preheat oven to 450°F.
Rest dough on counter for 20 minutes.
Lightly sprinkle a sheet pan with corn meal.
Stretch into a loose rectangle shape. Add to pan.
Spoon on pizza sauce leaving a 1 inch margin.
Place cheese, basil, peppers and onions on top of the sauce.
Bake in lowest rack of oven for 15 minutes or until golden brown.
1 pound shrimp, peeled and deveined
4 cups water
1 cup stone-ground grits
3 tablespoons butter
4 teaspoons lemon juice
2 tablespoons chopped parsley
1 cup thinly sliced scallions
I small onion (diced )
I red bell pepper (diced)
1 large clove garlic (minced)
1/2 teaspoon cayenne pepper (optional)
1/2 tablespoon Old Bay seasoning or creole seasoning
2 tablespoons olive oil
black pepper to taste
Prepare grits according to package instructions. Remove from heat and stir in butter.
Rinse shrimp and pat dry. Season with old bay and black pepper. Add olive oil to a pan over medium heat and sauté onion, bell pepper, and garlic until soft .
Add shrimp, lemon juice, parsley and scallions. Sauté for 3-5 minutes.
Spoon grits into a serving bowl. Add shrimp mixture on top. Serve immediately.
1 lb medium shrimp
2 cups broccoli
1 cup grape or cherry tomatoes (sliced in half)
1 small red onion (thinly sliced)
3 cloves of garlic (minced)
1/4 cup teriyaki sauce
1 cup quinoa
1 tbsp avocado oilI
Prepare quinoa according to package instructions.
Add oil to a high wall pan or wok. Sauté onions and garlic on low -medium heat until soft.
Add broccoli and a splash of water.
Cook for 2 minutes. Add shrimp and cook until bright pink and cool through. Add tomatoes and cool until fork tender.
Add in sauce and toss.
Serve over quinoa.
4 chicken breasts (sliced in half lengthwise)
3/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
4 green zucchini
3/4 cup reduced fat mozzarella cheese
1 cup marinara
2 tablespoons melted butter
1 tablespoon onion powder
1 tablespoon garlic powder
olive oil cooking spray
salt and black pepper to taste
Preheat oven to 450°F. Spray with oil.
Use a vegetable peeler, slice zucchini lengthwise, rotating to achieve thin ribbons.
Add zucchini to a pan on medium heat and stir until soft but not mushy (about 6 mins).
Season chicken with garlic powder, onion powder, salt and pepper.
Combine breadcrumbs and parmesan cheese in a bowl.
Lightly brush butter onto the chicken. Coat both sides with breadcrumb mixture and place on a baking sheet.
Lightly spray a little more oil on top and bake for 25 minutes.
Remove from oven, spoon 2 - 3 tablespoons of sauce then 2 tablespoons of cheese over each piece of chicken.
Broil 1 minute or until cheese is bubbly and melted.