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Shrimp with Pesto Zoodles

shrimp-with-pesto-zoodles

Shrimp with Pesto Zoodles

Servings: 4

Ingredients

  • 1.25 lbs shrimp
  • 1 cup cherry tomatoes
  • 10.7 oz Zucchini Spirals
  • 6 oz basil pesto sauce
  • salt and peper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: Saute Pan, cutting board, knife
  • Slice the cherry tomatoes in half

Cooking Method:

  • In a saute pan over medium to high heat, add the jar of the basil pesto. Add the zucchini spirals and stir until it is completely coated with the basil pesto
  • Remove from the pan and set aside in a serving dish
  • Add the shrimp to the saute pan and cook through until it is pink
  • Add the cherry tomatoes and mix in with the shrimp
  • Remove the shrimp and tomato mixture from the pan and place it on top of the zucchini spirals. Season with salt and pepper as needed

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Shrimp with Andouille Sausage

Shrimp with Andouille Sausage

Servings: 4

Ingredients

  • 1 lb shrimp peeled and deveined
  • 12 ounce andouille sausage
  • 1 8 ounce can of tomato sauce
  • 3 stalks celery
  • 1 each green bell pepper
  • 1 each clove of garlic
  • 1 bunch green onions
  • 1 each white onion
  • bay leaf
  • olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper season in the end to your preference

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: large sauce pan/skillet, cutting board, knife
  • Preheat your Sauce Pan/Skillet on Medium High
  • Slice the sausage in half inch pieces
  • Dice the celery
  • Dice the bell peppers
  • Dice the white onions
  • Slice the green onions
  • Peel the garlic and slice into slivers

Cooking Method:

  • In a large sauce pan over medium high heat, add 2 tbsp of olive oil
  • Add onions, peppers, celery, garlic and stir until softened for about 5 minutes
  • Stir in the sausage and season with 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp salt and pepper. Stir in the bayleaf and add the tomato sauce. Add 1 cup of water. Bring the mixture to a boil and reduce to low heat and simmer
  • Add the shrimp and cook for 10 minutes, until the shrimp is pink and cooked through
  • Stir in the green onions for garnish

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Baked Salmon with Corn and Apple Medley

Baked Salmon with Corn and Apple Medley

Servings: 4

Ingredients

  • 1.25 lbs salmon
  • 14 ounces corn (canned or frozen)
  • 2 each apples
  • 1 bunch green onions
  • paprika, onion powder, garlic powder

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: Saute Pan, Oven/Toaster, cutting board, knife, small sheet pan or oven plate
  • Preheat your oven to 375F
  • Preheat your Saute Pan on Medium High
  • Remove salmon and season with 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, and 2 tsp salt and pepper covering the whole surface area of the salmon
  • Drain the corn if canned, or defrost if frozen
  • Dice the apples in small pieces
  • Wash and rinse the green onions and thinly slice

Cooking Method

  • Place the salmon on a sheet pan. Drizzle it with olive oil and place it in the oven for 15 minutes until it cooks through
  • While the salmon is cooking, add oil to the saute pan and saute the corn for 3 to 5 minutes
  • Once the corn heats through, add ½ cup of chopped green onions, add the diced apples
  • Remove from the pan and set aside in a serving dish.
  • When the salmon is finished cooking remove it from the oven and place on the serving dish with the corn medley. Drizzle with olive oil.

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Baked Salmon with Cilantro Cauliflower Rice

baked-salmon-with-cilantro-cauliflower-rice

Baked Salmon with Cilantro Cauliflower Rice

Servings: 4 people

Ingredients

  • 2 lbs salmon
  • 14 oz packaged caulifower rice
  • 1 pint cherry tomatoes
  • 1 bunch cilantro
  • paprika, onion powder, garlic powder
  • salt and pepper
  • olive oil

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: Saute Pan, Oven/Toaster, cutting board, knife, small sheet pan or oven plate
  • Preheat your oven to 375F
  • Preheat your Saute Pan on Medium High
  • Remove salmon and season with 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt and pepper covering the whole surface area of the salmon
  • Slice the cherry tomatoes in half
  • Wash and rinse the cilantro and chop

Cooking Method

  • Place the salmon on a sheet pan. Drizzle it with 1 tbsp olive oil and place it in the oven for 15 minutes until it cooks through
  • While the salmon is cooking, add 1 tbsp of oil to the saute pan and saute the cauliflower for 3 to 5 minutes on medium to high heat
  • Once the cauliflower softens, add ½ cup of chopped cilantro
  • Remove from the pan and set aside in a serving dish
  • When the salmon is finished cooking remove it from the oven and place it on the serving dish with the cauliflower rice. Add the remainder of the chopped cilantro and sliced cherry tomatoes on top and drizzle with olive oil.

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