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.

Baked Zucchini Squash in Tomato Sauce

INGREDIENTS

• 4-6 Green or Yellow Zucchini Squash (Sliced into 1/4” coins )

• salt and pepper to taste

• 1 jar marinara sauce

• 1.5 tablespoons Italian Seasoning

• garlic and onion powder to taste

INSTRUCTIONS

1. Preheat oven to 365 degrees

2. Season zucchini coins with salt, pepper, garlic powder and onion powder on both sides.

3. Add to casserole dish

4. Pour on tomato sauce to cover. If you prefer it more saucy, add more.

5. Sprinkle on italian seasoning

6. Bake for 20-25 mins until zucchini are tender and sauce is reduced

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.

Mediterranean Pasta Salad

INGREDIENTS

16 oz bow tie pasta (cooked)

14 oz can artichoke hearts (drained)

9 oz jar kalamata olives (drained

12 oz package grape tomatoes (halved)

3 cups baby spinach (sliced thinly)

16 oz bottle Italian dressing

1 tablespoon Italian seasoning

1/2 cup grated parmesan

salt + pepper to taste

INSTRUCTIONS

Add all ingredients into a large bowl. mix thoroughly. Chill for 2 hours un to overnight.

Cilantro Lime Cauliflower Rice

INGREDIENTS

1 12 oz bag of Frozen Riced Cauliflower

Zest and juice of one lime

3/4 cup fresh cilantro (chopped finely

salt to taste.

INSTRUCTIONS

Pour cauliflower rice into a skillet on medium heat. Add in lime zest and juice. Cook while stirring for 5 minutes or until any water has cooked off. Remove from heat. mix in cilantro and serve immediately.

Skillet Chicken Bake

INGREDIENTS

1 lb Chicken Tenderloins

6-8 mini sweet bell peppers (sliced thin)

1 bunch scallions

1 small yellow onion sliced thinly

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 table spon smoked paprika

salt and papper to taste

3/4 cup chicken broth

2 tablespoons olive oil

INSTRUCTIONS

preheat oven to 350 degrees

rinse, chicken with cold water and pat dry with a paper towel

season chicken with salt, pepper, onion and garlic powder and paprika. set aside

in a cast iron skillet on medium heat add 1 tablespoon olive oil and begin to saute onions and peppers until soft (4-6 mins)

remove the onion and pepper mixture from the pan, set aside and add remaining olive oil to the same pan

add chicken to the pan, searing each side for 2 minutes to get a brown color (chicken will not be cooked thoroughly at this point)

add chicken broth, scraping the bottom of the pan to de glaze, let reduce by half

add the onion mixture to the pan and mix.

add to the skillet to the preheated oven and bake uncovered for an additional 8-10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

sprinkle liberally with green onion

Mexican Corn

INGREDIENTS

4 ears corn

1 1/2 cups sour cream

1/4 cup freshly chopped cilantro leaves

1 cup freshly grated Parmesan

1 tablespoon butter or mayo

1 lime, juiced

Tajin Clasico Seasoning to taste

2 limes cut into wedges, for garnish

INSTRUCTIONS

Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Remove from grill and cover with butter. Grate the Parmesan in another bowl. While the corn is still warm sprinkle with parmesan and tajin seasoning. Squeeze lime juice.

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.

Savory Sweet Potato Hash

INGREDIENTS

2 tbsp olive oil

3 medium sweet potatoes, skin-on and diced into equal, bite-size chunks

1/2 medium white onion, diced

salt and pepper to taste

3/4 tablespoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon white sugar

sliced green onions, for garnish (optional)

INSTRUCTIONS

Cover and cook for 15-20 minutes, stirring occasionally until the potatoes are almost tender.

Turn the heat to high and add the cinnamon, sugar and nutmeg; stirring to combine. Cook on high for 2-5 more minutes until sweet potatoes are nicely browned.

Serve hot with sliced green onions, if desired.