I love seafood! I could eat shrimp every day. I keep it simple by buying frozen peeled and deveined shrimp. I’ve also discovered that peeling raw shrimp makes my fingers itch, weird! Thankfully, cooked shrimp doesn’t bother me! Try this one out for a quick evening dinner. I usually pair it with a quinoa brown rice mix and a veggie.
- 1/3 cup honey
- 1/4 cup soy sauce (I use Braggs Liquid Aminos)
- 1 Tablespoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 lb medium uncooked shrimp, peeled & deveined
- 2 teaspoons olive oil
- Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl.
- Place shrimp in a large zipped-top bag. Pour 1/2 of the marinade mixture on top, shake to coat, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3.
- Heat olive oil in a skillet over medium-high heat. Pour shrimp and marinade in the skillet. Cook shrimp on one side until pink– about 1 minute– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
- Serve shrimp with cooked marinade sauce.
Recipe adapted from Sally’s Baking Addiction.
This is another simple chicken recipe that is quick and easy for weeknights. The key is to keep the glaze from burning on the bottom of the pan. If the glaze doesn’t reduce enough, you can add a cornstarch slurry to thicken it.
- 4 large boneless skinless chicken breasts
- 2 tbsp butter
- 6 cloves minced garlic
- pinch salt and pepper
- ⅓ cup honey
- 2 tbsp whole grain Dijon mustard
- Preheat the oven to 450°.
- Line a 9×13 inch baking pan with aluminum foil.
- Place chicken breast in pan and season with salt and pepper. Bake for 10 minutes.
- While chicken is cooking, prepare the glaze.
- Melt the butter in a small saute pan. Add the garlic and cook for about a minute to soften but not brown.
- Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
- Pour the glaze over the chicken.
- Return the pan to the 425 degree F oven and bake for an additional 15 minutes until a meat thermometer inserted into the center of the thickest part of the breast reads 165 degrees F. * I use a meat thermometer every time I cook meat, so I don’t necessarily follow the time.
- Allow the chicken to rest for 5 minutes before serving.
Recipe adapted from RockRecipes.com.
This sweet potato crust pizza is a great alternative to regular pizza dough. The original recipe calls for some spices added into the dough, but my husband and I felt that they were overpowering. I made this a second time with with just sweet potato, egg and almond meal for the dough and it was a lot better. You can decrease the bacon and cheese amount to lower the fat content, but c’mon, it’s bacon and it tastes so good! I spread the dough out on a silpat, covering about a 12×18″ space. This turned into 6 servings for our family.
- 3 medium sweet potatoes
- 1 egg
- 1 cup almond flour (I only had almond meal, it worked fine)
- 1/2 cup tomato sauce
- 1/2 cup barbecue sauce
- 1 lb. pre-cooked rotisserie chicken, shredded
- 1/2 lb. bacon, cooked and crumbled
- 2 cups mozzarella cheese
- Pre-heat oven to 400°.
- Cook sweet potatoes in microwave until soft.
- Peel sweet potatoes and add to large mixing bowl with 1 cup almond flour and 1 egg, Mash ingredients until well combined and the mixture takes on a doughy consistency.
- Use rubber spatula to spread on a silpat or pizza stone.
- Cook dough at 400° for 30 minutes.
- Remove pizza dough from oven and spread 1/2 cup barbecue sauce and 1/2 cup tomato sauce on top.
- Cover pizza with shredded rotisserie chicken, crumbled bacon, and cheese. Drizzle with barbecue sauce.
- Return pizza to oven and bake for an additional 10 minutes. Slice and enjoy!
The dough can become soft when reheated as leftovers, but still tastes just as awesome eaten with a fork!
Recipe adapted from The Soccer Mom Blog.
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.