When I first found this recipe, it sounded too basic. I decided to try it anyway, and it is SO GOOD! The feta and Old Bay Seasoning go really well together and it goes together very quickly.
- 1 cup uncooked orzo pasta
- 1 lb. shrimp, peeled and deveined
- 1 tsp. Old Bay Seasoning (I used Chesapeake Bay Seasoning, I think it’s similar??)
- 2 tbsp. butter
- 1/2 cup good quality feta cheese crumbles
- 2 tbsp. lemon juice
- lemon wedges to garnish
Bring a large pot of water to a boil and cook pasta according to the package instructions. Drain, rinse with cold water and set aside. Meanwhile, pat the shrimps dry with paper towel, and mix them with Old Bay Seasoning.
Melt 1 tbsp. of butter in a large, non-stick skillet on medium heat. Add shrimp and fry for 1-2 minutes on each side, just until it cooks through.
Remove the shrimps from the skillet and set aside. In the same skillet, add the remaining 1 tbsp. of butter and melt until it just starts to brown. Add orzo and feta cheese. Mix everything well and turn off the heat.
Arrange the shrimps on the top and drizzle with 2 tbsp. of lemon juice.
Garnish with lemon wedges and some extra feta cheese.
Recipe adapted from Cooktoria.
We LOVE this recipe, it is a staple around our house! We use it on chicken breasts or thighs and bake or grill them. It pairs well with sweet potatoes and a veggie.
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 5 tablespoons honey
- 4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper
- 3 pounds (approximately) chicken thighs (or preferred chicken meat)
- salt and pepper to taste
- Preheat oven to 425°F.
- Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
- Place chicken in baking dish along with sauce/marinade or leave in large plastic bag to marinate in the refrigerator.
- When ready to cook, place chicken in 9×13″ baking dish and bake chicken for 20 minutes with the skin side up. Turn the chicken and cook another 15 minutes. Cook until internal temperature of chicken reads 165°F. (Chicken thighs may take longer, chicken breasts will cook faster.)
Recipe inspiration found at Tidy Mom.
I love Brussel Sprouts! I was forced to eat them as a child and hated them. I’m so glad that I have grown to like them, they are so good for you! I love them roasted in the oven, but typically pan saute them for the sake of time.
- 1 Tbsp olive oil, or avocado oil
- 1-2 cloves fresh garlic, minced
- 1 pound chicken sausage, sliced into bite sized pieces (I love these apple and gouda cheese sausages from Costco.)
- 1 ½ lbs. brussels sprouts, shaved
- 1 -2 apples, thinly sliced
- 1/2 cup chopped onion (optional)
- 1/3 cup water
- juice of 1 fresh lemon
- lemon slices for garnish
- Heat 1 tablespoon oil in a large skillet over medium–high heat. Add garlic, and sausage. Cook, stirring, until sausage is heated through, browned and crispy, 6-8 minutes.
- Remove sausage from skillet, and set aside.
- Add remaining oil to the skillet along with remaining ingredients. Season with salt and pepper. Cook, stirring, until brussels sprouts are browned to your liking, 5 – 8 minutes.
- Add sausage back into skillet and stir.
- Remove from heat and squeeze with fresh lemon juice, tossing to coat.
- Serve immediately.
Recipe inspiration found at Clean Food Crush.
Fish is such an easy and quick dinner, and good for you too! My go-to recipe for fish is a panko crusted fish, but this recipe is great for when you are short on time.
- 4 boneless skinless salmon fillets
- salt and pepper to taste
- ½ cup butter, at room temperature
- 3 teaspoons Italian seasoning
- 3 teaspoons minced garlic
- fresh thyme or parsley, for garnish
- Pat salmon dry. Place in a greased 9×13″ baking dish.
- In a small bowl mix butter, Italian seasoning, and garlic. Pour over salmon.
- Bake uncovered at 400 degrees for 20 minutes, until salmon is flaky or meat thermometer reads 145°F.
- Drizzle fresh lemon juice over the top and serve immediately.
Recipe inspiration found at le Creme de la Crumb.
Don’t let the cottage cheese fool you, these are amazing! Even my picky 9 year old, who hates cottage cheese, asks for seconds!
- 2 cups shredded chicken, I use rotisserie
- 1 package taco seasoning mix
- 1/2 cup Greek yogurt
- 2 cups cottage cheese
- 1 tsp salt
- 1 pinch ground black pepper
- 12 taco sized tortillas
- 2 cups Mexi blend shredded cheese, divided
- 2 (10 ounce) cans red enchilada sauce
- 1 can black olives, chopped
- Mix chicken, taco seasoning, yogurt, 1 cup cheese, salt, pepper and 1/2 cup enchilada sauce together in a medium bowl.
- Pour enough enchilada sauce into the 9×13 baking dish to cover the bottom to prevent tortillas from sticking.
- Place a spoonful of mixture into each tortilla. Roll tortillas and place seam down in the 9×13 pan. Top with enchilada sauce, remaining cheese and black olives.
- Bake at 350°F for 30-40 minutes or until cheese is melted and bubbly and enchiladas are heated through. .
I don’t always end up with 12 enchiladas, it just depends on how full you fill each one. I also tend to use the Mission Low-Carb tortillas for dinner.
Original recipe inspiration from All Recipes.
Ingredients: Serves 6
- 2/3 cup salsa
- 1 tsp ground cumin
- 1/2 tsp dried oregano, leaves crushed
- 2 1/2 cup cooked chicken, chopped *(I used rotisserie chicken)
- 1 cup Mexi cheese, shredded
- 2 green onion, chopped
- 1/2 cup Greek yogurt, plain
- 6 ProteinUP Flatout Wraps
- 2 tbsp butter, melted
- Toppings: shredded cheese, avocado, salsa, Greek yogurt
- Preheat oven to 400°F.
- Mix chicken, salsa, cumin, oregano, cheese, onions and Greek yogurt in a medium bowl.
- Place about 1/3 cup of the chicken mixture towards the bottom of a long end of each wrap.
- Fold opposite sides over filling.
- Roll up from the bottom and place seam-side down on a baking sheet or silpat.
- Brush with melted butter.
- Bake at 400°F for 25 minutes or until golden brown. Flip halfway through. *I cooked mine at 400°F on convection bake until they were crispy, about 15 minutes.
- Garnish with cheese, green onion, avocado, Greek yogurt and salsa.
Recipe inspired by KitchMe.
The initial purpose for my blog is to keep track of recipes and weekly menus. I always seem to have 100 things on my plate, so I’m sure other topics will pop up! Let’s see where this journey leads!