This meal comes to you from Pinterest (see below for the link)! :P I needed some new and different dinner ideas and Brian suggested something with Shrimp. I do NOT cook seafood nor eat it unless I see the coast (I know, whaaaat?) but I thought I'd make an exception because I love him ;)
*Note: I used frozen, peeled and deveined raw shrimp (ready to cook). I thawed it by running it through cold water, letting it sit for 5-10 min, then straining it in a colander and letting it rest until my Fennel was sliced.
Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions!
Serves 4 people
Time: 30-45 min
What You'll Need for the Garlic Shrimp:
1 pound Shrimp, thawed, un-cooked, peeled and deveined
4 Cloves Garlic,
minced or chopped (your preference)
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
8 tsp Grated Parmesan (I used Kraft)
Juice of a Lemon (about 1-2 Tbsp worth)
Salt and Pepper to taste
What You'll Need for the Fennel & Arugula Salad with the Lemon Vinaigrette Dressing:
5 ounces Baby Arugala
3-5 ounces Fennel, thinly sliced
1 Tbsp EVOO
1 tsp Lemon Zest
2 Tbsp Fresh Lemon Juice
1/4 tsp Salt
Pepper to taste
1/8-1/4 cup Fresh sliced Parmesan to serve
Directions for Garlic Parmesan Shrimp:
1. Preheat oven to 400 degrees
2. Line a cookie sheet with aluminum foil and lightly spray with cooking oil
3. In a bowl, add your thawed Shrimp, minced Garlic, Oregano, Basil, Parmesan cheese, Salt & Pepper. Toss thoroughly
*If you like some spice, add some Tony's Creole Seasoning :)
4. On your cookie sheet, spread your coated Shrimp evenly, no overlapping pieces. Lightly spray with cooking oil
5. Cook for about 6-8 minutes
6. Top with a spritz of Fresh Lemon Juice, measure out portions and enjoy!
Directions for Fennel & Arugula Salad and the Lemon Vinaigrette Dressing:
1. In a large serving bowl add your washed Arugula, sliced Fennel
2. In a dressing jar or over your salad add EVOO, Lemon Zest, Lemon Juice, Salt, & Pepper. Mix well
3. Place over salad, tossing so it gets covered. Top with Fresh Parmesan cheese
4. Measure out portions and serve immediately! Enjoy!
*Pair both together for an amazing, full of flavor, quick dinner!
1 Serving Size:
3.3 ounces Garlic Shrimp 152 calories
1/4 of your Fennel & Arugula Salad with the Lemon Vinaigrette Dressing 65 calories
Total: 217 Calories
*Thanks to http://damndelicious.net/2014/12/05/garlic-parmesan-roasted-shrimp/ for this awesome and simple Garlic Parmesan Shrimp recipe. I changed a few things to fit my palette and cooking style, but overall simply divine! As for the Fennel & Arugula Salad and Lemon Vinaigrette Dressing, I simply saw it on the Food Network Channel-Rachael Ray's "3 in a Bag"-so my hat is off to her :)
Let's face is, Ratatouille is healthy lol I just omitted EVOO and added more veggies than normal! Makes a ton and is so tasty! Can freeze up to 3 months too!
*Disclaimer: I am no French Chef! I saw the Disney movie and thought yum I want to try it out someday, so I found an Americanized version :)
Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions!
Serves 8 people
Time: 1 hour 30 min
What You'll Need:
1/2 Onion, finely chopped (about 8 ounces)
2 Garlic cloves, finely chopped
1 small Eggplant (mine was WAY too big; next time I will cut it into quarters)
1-2 small Zucchini
1 Yellow Squash
1 Red Bell Pepper
1 cup Tomato Puree
¼ tsp. Oregano
¼ tsp. Crushed Red Pepper Flakes
Some Fresh or Dried Thyme
Salt and Pepper to taste
Directions:
1. Preheat oven to 375 degrees
2. Slice and chop all your veggies. Onions and Garlic can be sliced or diced. Everything else should be in even slices
3. In a circular or square oven dish that's been lightly sprayed with cooking oil, pour Tomato Puree into the bottom. Drop the Garlic, Oregano, Crushed Red Pepper, Salt, Pepper into the sauce and stir it all together, making sure to coat the bottom of the dish as best you can. Then sprinkle in the Onions
4. With your evenly cut Zucchini, Yellow Squash, Red Bell Pepper, and Eggplant, begin to layer, starting on the outside/rim of the dish and moving your way into the middle and alternating your veggies. Mine turned out kind of ugly and I had a little bit let over, but that's okay you can save them or toss them
*Line up:
*Realizing I should have quartered my huge eggplant LOL:
5. Lightly spray the top of the veggies, sprinkle some Fresh Thyme and place some aluminum foil over the dish
*Ready for the oven:
6. Cook for 45-60 min. Veggies and sauce should be bubbling but the veggies should not be soggy and limp
7. Serve up and enjoy!
**I served mine with some Chicken Breast and tossed a dollop of Goat Cheese atop of my Ratatouille-the Goat Cheese adds the creamy omg factor!!
1 Serving Size:
1 cup Ratatouille 62 calories
1/2 ounce Goat Cheese 35 calories
Total: 97 Calories
*Thanks to www.thecomfortofcooking.com/2010/08/layered-ratatouille.html for this awesome and simple recipe. I changed a few things to fit my palette and cooking style, but overall simple divine!
This post screams leftovers! haha Yesterday I posted a Beet Kale Meal Replacement Smoothie so I thought today I would post a more yummy snack sized smoothie from the leftovers! It's so easy because you just grab your already cut up veggies and fruits from last night (or whatever else you might have in your fridge)!
Remember snack sized smoothies vary from 4-12 ounces. More than that you're moving from snack to a meal!
Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions!
Serves 1 person
Time: 5 min
What You'll Need:
12 g Fresh Kale (1 small leaf)
94 g Red Beets
46 g Fresh Mango
1 sm. container (150 g) Dannon Fit and Light Vanilla Greek Yogurt
2-3 Ice Cubes
Directions:
1. Grab your veggies and fruit that's been chopped up and measured (if it's not, wash and chop it up now)
2. Throw into a blender; I use the Magic Bullet
3. Place into a cup and enjoy!
*Mine made about 12 ounces worth!
1 Serving Size:
12 oz Vanilla Mango Beet Smoothie with a hint of Kale 160 calories
Total: 160 Calories 15 g Protein
I have been waiting to try a juice cleanse since the summer started. I read that to get ready for a cleanse you should try replacing a meal or two with liquids like a meal replacement shake or smoothie. Thus, today I thought we'd try it out for dinner :)
Instead of your typical smoothie that is mainly fruit/sugar, I wanted to incorporate healthy veggies as it's base and a hint of some natural sugars from fruit!
Remember I am replacing an entire meal. Smoothies should not be this large if it is a snack! Snack sized Smoothies vary from 4-12 ounces and a Meal Replacement Smoothie varies 12-24 ounces *depending on the type of meal replacement*.
Kale has a grainy texture to it. So if you don't like weird textures try Spinach! Also If you like things sweet, add some apple or mango! I personally might add some Greek yogurt next time to it :)
Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions!
Serves 2 people
Time: 10 min
What You'll Need:
3 oz Fresh Kale
3 oz Red Beets w/ skin, steam for softness before (easier to blend) then chill them
2 oz Banana-Small
3 oz Fresh Pineapple
2 oz Carrots
1 cup Ice
1 cup water
How to steam Beets:
1. Wash and Chop into small pieces, keep skin
2. In a pot put 2 cups water, begin to boil
3. Add a steamer insert, place beets inside with lid on top for 10 min, stirring occasionally until soft
*Place steamer insert then beets:
*Stir them:
4. Take off heat place in bowl and chill until it's time for dinner :)
Directions for Smoothie:
1. Clean and chop up all your fruit and veggies
2. Place Veg and Fruit in the blender with ice
3. Blend until thickness you like is achieved. I like it thick!
4. Place in a cup and enjoy!
*Makes about 24 ounces; 12 ounces is a serving.
**Since I am a protein based diet woman, I paired this with a Protein shake (Protein powder mixed with water) to make my liquid meal more hearty!
Serving Size:
12 oz Kale & Beet Smoothie 96 calories
1 Chocolate Protein Shake 140 calories
Total Calories: 236 Calories
My boyfriend actually came up with this combo on a whim right before bed! LOL It was like I died and had gone to heaven. I stay clear of any baked goods especially their batters. I can't just have one..or one lick..I go crazy! No self-control I know, I'm working on it :) But this mash up is seriously good and is a meal in and of itself!
*Any Whey Isolate Protein Powders should do, just keep in mind that they should be LOW SUGAR & FAT & HIGH IN PROTEIN. My Chocolate Protein Powder has 30 grams Protein, 1 gram Sugar, and 1 gram Fat. It's golden ;)
**Whey Isolate Protein Powder is easier to digest, just an FYI
Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions!
Serves 1 person (2 if you like to share ;)
Time: 5 min
What You'll Need:
1 scoop Chocolate Protein Powder (I used ON Performance Whey Isolate)
1 scoop Vanilla Protein (I used Aria brand)
1/2 cup 0% Non-Fat Plain Greek Yogurt by Chobani
Directions:
1. Weigh out your 1/2 cup of Plain Greek Yogurt
2. Add both Protein Powders
*Vanilla then Chocolate pictured:
3. MIX!!!
4. Devour and enjoy! :)
***I like to add a Tbsp of PB2. It's powdered Peanut butter without all the calories and fat real Peanut butter has! Also if you need it to be sweeter add 1/2 tsp Stevia!
Serving Size:
1 Protein Chocolate Cake Batter Dessert 228 calories
Total Calories: 228 Calories 44.8g Protein 1.2g Fat 9.8g Carbs
I love chicken and I really love simple flavorful chicken. Weber's Chicago Steak Seasoning is SO GOOD and it's delicious on steak or chicken! Yay a twofor!
Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions!
Serves 2 people
Time: 20 min
What You'll Need:
2 Chicken Breasts, cleaned
1 tsp Weber Chicago Steak Seasoning
Directions:
1. Once your Chicken has been cleaned, rub 1-2 tsp of the seasoning mix into the front and back of the breast. Do this to both breasts. Place in a pan that has been lightly sprayed with cooking spray on Medium heat
2. Cook for about 6-10 min on each side, making sure it cooks thoroughly
3. Pair with your favorite side. I usually go for a salad but today I had Butternut Squash on hand so I sauteed that up!
*Calorie info will be different depending on your large your Chicken Breasts were.
Serving Size:
5.5 oz Cooked Chicken Breast with Steak Seasoning 165 calories
Total Calories: 165 Calories
It has been so hot lately that I have been really trying to not use the oven...though I love the oven. This recipe came to me when it was 91 degrees out and I wanted yummy roasted zucchini and instead I sauteed it lol (not the same but still yummy)
Be sure to add your meal into your myfitnesspal app and to weigh/measure out all of your portions!
Serves 3-4 people
Time: 20 min
What You'll Need:
38 oz Fresh Zucchini (2 large or 2-4 medium)
100 g (or 3.5oz) Medium Yellow Onion
2 tsp Minced Garlic or 2 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Pepper
Directions:
1. Slice up your Onion and Zucchini. Try to make the slices as even as you can (that way they all cook at the same time)
2. In a large pan that has been sprayed lightly with cooking spray, add all your Onions and Zucchini. Add your Salt, Pepper, and Garlic
*My pan was way to small FYI:
3. Stirring occasionally, cook for about 10 min
4. Plate up, sprinkle some Parmesan cheese on it and enjoy!
*Mine made about 4-6 servings worth!
Serving Size:
7 ounces of cooked Zucchini and Onion Dish 40 calories
2 tsp Parmesan Cheese 20 calories
Total Calories: 60 Calories
