Shrimp Scrumptious


  • 1 pound large (16-20 count) raw shrimp, shelled* and de-veined, (if you want, keep the tail on for an attractive presentation)
  • 2 Tbsp olive oil
  • 2-3 Tbsp butter
  • Salt
  •  1 Tbsp minced garlic
  • 1/4  teaspoon red pepper flakes
  • 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc and then drink the rest of the bottle with your dinner….it pairs nicely) LOL
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp lemon juice or lime juice…thats what I used


1 Sauté garlic, red pepper flakes, in butter and olive oil: Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside. If using unsalted butter, sprinkle a little salt in the pan. Stir in the slivered garlic and red pepper flakes.

2 Add shrimp and wine: Sauté the garlic for just a minute, until it begins to brown at the edges, then add the shrimp.

Add the wine and stir to coat the shrimp with the sauce of butter, oil, and wine…DRINK WINE

Move the shrimp so they are in an even layer in the pan. Increase the heat to high and boil the wine for 30 seconds.

3 Turn shrimp over to cook on the other side: Stir the shrimp and arrange them so that you turn them over to cook on the other side. Continue to cook on high heat for another 30 seconds.

4 Toss with parsley, lemon juice, pepper: Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, and black pepper, and toss to combine.

Serve as is,  or over cauliflower rice (for gluten-free version).


Adapted from: Simply Recipes.com




Slow Cooker Chicken Fajitas

Prep Time: 15 minutes Yield: About 9 fajitas

2 lbs boneless skinless chicken breast halves
1 (14.5 oz) can petite diced tomatoes with green chilies
1 red, orange and green bell pepper, julienned
1 large yellow onion, halved and sliced
4 cloves garlic, minced
2 1/2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
3/4 tsp ground coriander
1 tsp salt
3/4 tsp pepper
2 Tbsp fresh lime juice
1 Tbsp honey
For serving:
Flour tortillas (Whole wheat or Whole grain), sour cream, cilantro, salsa, guacamole, Monterrey jack or cheddar cheese
Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer.
Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle
half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with
remaining half of the tomatoes, then layer in remaining peppers and onions.
Cover and cook on HIGH heat 3 – 4 hours or low heat 6 – 8 hours, until chicken has cooked through
and veggies are tender (note that if you want to be able to cut chicken into strips cook more near
lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly
tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow
cooker along with chicken and season with additional salt to taste if desired. Gently toss. Serve
warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
Recipe source: Cooking Classy http://www.cookingclassy.com/2015/01/slow-cooker-chicken-fajitas/


Sassy Southwest Chicken Chili

(Makes approximately 10 cups)


  • 4 raw, boneless, skinless chicken breasts (about 8 oz. each)
  • 1 (15 ounce) can pinto beans (rinsed and drained) or 1 1/3 cup home cooked beans
  • 1 (15 ounce) can black beans (rinsed and drained) or 1 1/3 cup home cooked beans
  • 1 (28 ounce) can diced tomatoes in juice, low sodium is best
  • 1 pound frozen and thawed organic corn (organic to avoid GMO corn)
  • 1 (12 ounce) jar of your favorite salsa, no sugar added


  1. Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over that and then layer on the beans and corn.
  2. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.

Recipe by: http://www.thegraciouspantry.com/clean-eating-slow-cooker-southwestern-2-bean-chicken/


AHMazing Meatballs

2lb ground pork
1lb ground beef
2 tbsps Italian Seasoning
1 egg
1 tbsp parsley, finely chopped
2 tsp salt
1 tsp ground black pepper
1 28oz can crushed tomatoes
1 medium onion, finely chopped
2 tbsps olive oil
1 bay leaf
1 garlic clove, chopped
1 tbsps parsely, finely chopped
1 tsp black pepper

1. preheat your oven to 400f
2. line a sheet pan with foil
3. Mix the meat, egg and seasonings together in a large bowl, then form about two tablespoons of the meat mixture
into even sized meatballs and place them on the linedsheet pan.
4. Bake in a 400f oven for 20 minutes, or until cooked through.
6. add the olive oil to a pan and heat up on a medium heat, then add the chopped onion and saute for five minutes.
Add the chopped garlic, canned tomatoes, bay leaf and pepper.
7. Cook on a low – medium heat for 20 – 30 minutes.
8. Serve over the cooked meatballs and sprinkle with chopped parsley
Recipe by Noshtastic at http://www.noshtastic.com/oven-baked-italian-meatballs-with-marinara-sauce/


Two Minute Tuna Salad

The core recipe is:

1  2-to-3 oz. package of tuna

about 1/2 c. of diced onion (but you can eyeball* it)

1 T. of lemon juice or rice vinegar

2 to 3 T. of olive oil (use 2 if the tuna is packed in oil; 3 if it’s packed in water)

1/4 c. chopped parsley – again; just eyeball* it

1/2 to 1 whole avocado

1/2 t. kosher salt (or 1/4 t. regular salt)

1/4 t. fresh ground black pepper – or more to taste

*”Eyeball it” = just throw in an amount that looks to you like it would fill a measuring cup of that particular measurement. If you’re not comfortable doing that straight away, measure it out and pay attention to what that looks like, and remember it for next time. This saves you the few seconds of getting out a measuring cup. (And saves some space in the dishwasher.)

This is where my meal prep comes in handy. I always keep a container of already-diced yellow onion in the fridge, and a container of already-chopped parsley in the freezer. I squeeze fresh lemons every few days and keep a bottle of that in the fridge. If you’re cool with the pre-squeezed stuff that comes in a bottle, I won’t judge! I also keep tuna packets in the fridge, so the tuna is already cold when I add it to the other salad stuff. When I buy a bunch of parsley, I chop it all and put it in a baggie in the fridge. It stays a nice green and is super easy to grab what you need and toss it into any dish.

Avocado is something that’s best cut up at the last minute, but thanks to the acid in the dressing, the avocado won’t turn too brown if you need to hold this for a few hours.

Then add the other veggies of your choice, and stir it all together gently. It’s best if you can let it chill for a couple hours or so, but I rarely think ahead that far! Whenever you’re ready to eat it, taste it first and adjust the seasoning if necessary. Add more salt if it’s just overall bland; more lemon/vinegar and/or pepper if it needs more zing!


Recipe courtesy http://ohthatstasty.com/recipes/meal-prep-easy-lunches-tuna/

beast meatloaf

Monday Meatloaf


  • 2 lbs of lean ground turkey
  • 1 cup all natural mild salsa
  • 1 cup whole wheat bread crumbs (Ezekiel bread)
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • Ground black pepper (to taste)
  • Fresh chopped parsley
Preheat oven to 375 degrees.  Combine turkey, salsa, bread crumbs, egg, garlic, salt, and pepper in large bowl.  Press mixture into 9×15 inche loaf pan, or form into shape of a loaf and place on ungreased 13x9x2 inch baking pan.  Bake for 60 to 70 minutes or until center is no longer pink and meat is cooked through.  Let stand 10 minutes before serving.  Cut into 8 slices and serve garnished with parsley.
Pair with sweet potato and steamed green beans for a complete meal.
Recipe courtesy of http://melaniemitro.blogspot.com/2014/01/beast-meatloaf-recipe.html?m=1
CB Salad

Cheeseburger my Salad PLEASE!

Cheeseburger Salad {21 Day Fix}

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
Serves: 1

1 lean hamburger, grilled and diced (1 red)
1¾ cups Spinach (1.5 green)
5 baby carrots, chopped (.5 green)
1 hard boiled egg, sliced (.5 red)
Fix Dijon Vinaigrette (2 orange) – you could just use one but I wanted plenty of mustardy dressing
Shredded cheddar (1 blue)
1. In a large bowl, add your spinach, chopped carrots, shredded cheddar, and diced hamburger. Arrange the sliced
egg and top with vinaigrette. Delicious!
Recipe by Five Wooden Spoonsat http://www.fivewoodenspoons.com/2014/08/11/cheeseburger-salad-21-day-fix/

Dijon Vinaigrette – 21 Day Fix Approved

Serves: 8 servings
3 tbsp red wine vinegar
3 tbsp lemon juice (fresh is best but I use concentrated most of the time)
3 tbsp Dijon mustard
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp black pepper
6 tbsp extra virgin olive oil
1. In a glass mason jar (or a medium Tupperware bowl works fine as well) combine all the ingredients.
2. Place lid and shake until it’s mixed. If you’re using a bowl, just whisk it for a few seconds.
3. Store in the fridge, covered and take out 30 minutes prior to serving so it softens a bit. Or, if you
forget to do that (like I always do), zap it in the microwave for 5 seconds.
Nutrition Information
Serving size: 6 tspn Calories: 104
Recipe by The Bewitchin’ Kitchen at http://www.thebewitchinkitchen.com/dijon-vinaigrette-21-day-fix-approved


Tasty Tuesday Turkey Meatloaf Muffins



1. Preheat oven to 375 degrees

2. Line baking sheet with foil

3. Mix all the ingredients together in a large bowl

4. Roll the mixture into balls & place on your baking sheet or in a muffin tin

5. Bake for 40 minutes (This may vary depending on your oven.  I would suggest using a meat thermometer to ensure your meat is fully cooked).

Makes 12 muffins


Recipe provided by Clean Eat Recipe: Jamie Eason’s Turkey Meatloaf Muffins http://www.heandsheeatclean.com/blog/2012/03/clean-eat-recipe-jamie-easons-turkey

Fun Fajita Chicken Kababs

Fun Fajita Chicken Kebabs

YIELD: Serves 4 TOTAL TIME: 1 hour(includes marinating time)
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons canola oil
• Zest and juice of 1 large lime, plus additional for serving
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 clove garlic, chopped
• 1 jalapeño, chopped (remove seeds and membrane if sensitive to spice)
• 1/2 teaspoon kosher salt (sea salt)
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large red onion
• Fresh cilantro, for serving
• Salsa, sour cream (or plain yogurt), and guacamole, optional for serving
1. Cut the chicken into bite-sized pieces. Place in a zip-top bag.
2. In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour
over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish
to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at
least 20 minutes prior to use.
3. When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with
the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover,
and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so
that it cooks evenly.
4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished
with salsa, sour cream (or plain yogurt), or guacamole as desired.
This delicious recipe brought to you by WELL PLATED BY ERIN