Asian Shrimp Salad

A healthy lunch, and quick and easy to boot!

Ingredients:

• 1 pound large shrimp, shelled and de-veined
• 1 Tbs. coconut oil
• 1 Tbs. Adams Reserve Asian spice rub
• roasted red pepper strips (to taste)
• 6-8 oz. baby spinach
  
• 2-3 Tbs. Canyon Foods sweet chile lime sauce

Directions:

1. Heat the coconut oil in a large pan over medium heat until hot.  Add the shrimp and Asian spice rub and cook, turning, for 3-4 minutes, or until just cooked.
2. In a salad bowl combine the spinach and roasted red pepper strips.  Add the cooked shrimp and drizzle with the sweet chile lime sauce.

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Barbeque sauce

My favorite sauce for chicken sliders.  If your grocery has ground mustard in the bulk section it is probably much cheaper than when bought as a bottled spice.

Ingredients
1/4 c + 2 TBS apple cider vinegar
3/4 c brown sugar
1 TBS ground mustard
1 TBS ketchup
3/4 tsp salt
3/4 tsp pepper
1 TBS vegetable oil

Directions
Whisk all ingredients together in a small saucepan over medium heat.  Bring to a low simmer, whisking occasionally and simmer 3 minutes.  Whisk in oil, remove from heat and let cool.  Store in the refrigerator.

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Sweet Potato Fries

We eat these a couple of times a week - they are quick, easy, and healthy!

Ingredients
1 large sweet potato, cut into fries
1 1/2 Tbs olive oil
sea salt and pepper

Directions
Preheat oven to 400 degrees.  Coat sweet potato fries with olive oil and then add sea salt and pepper.  Bake for 18-24 minutes, depending on the thickness of your fries, turning after 10 minutes.

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Caprese Salmon

Caprese salmon was one of my dinner swap meals from June.  We had it for lunch today with sweet potato fries and roasted asparagus and it is definitely a keeper!

Ingredients
4 4-6 oz. wild salmon filets
4 Tbs. pesto
8 Tbs. grated Parmesan cheese
1 tomato

Directions
Preheat oven to 425.  Line a baking dish and layer salmon with pesto, slice of tomato, and Parmesan.  Bake for 7-9 minutes or until fish is flaky and cooked through.

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Quick and Easy Baked Beans

These baked beans have a nice flavor that's sweet, but not too sweet.  This recipe serves 5-6, but it's easy to double.  Or quadruple.

Ingredients
1 can ranch style beans with vidalia onion
1 can bush's original style baked beans
4 slices bacon

Directions
Microwave the bacon between paper towels for 3 minutes or until just done.  Cut into 1/2" pieces and mix with both cans of beans in sauce pan.  Heat on medium-low until warmed through.   This is a great side for chipotle beef.

I was going to take a picture, but we were really hungry and ate all the beans before I got a chance.  I'll add one next time!

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Pollo Asado Salad

In this recipe, you can use any roasted or grilled chicken you have on hand.

Ingredients
pollo asado (or any chicken you have - grilled or roasted, with seasonings)
romaine, washed and torn
small can of corn, drained
grape tomatoes
cotija cheese
corn nuts
ranch vinaigrette, or dressing of your choice (today I mixed together balsamic vinaigrette and ranch)

Directions
Spread corn on a baking sheet at bake at 350 for 10-15 minutes or until warmed and lightly brown.
Layer salad in individual large bowls: romaine, roasted corn, grape tomatoes, crumbled cotija cheese, corn nuts.  Then add dressing.

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White Mac & Cheese with Green Peas

Recipe #2.  Maybe I'm cheating a little by including this since it's basically just cooking a box of mac and cheese and adding a small can of green peas.  But it's delicious.  And fast.

Ingredients
Box of White Mac & Cheese (my favorite is Annie's)
tiny can of green peas, rinsed and drained

Directions
Cook mac & cheese according to package directions.  Stir in peas.  Make yummy noises while you eat..

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Pesto Pizza for dinner

Recipe #1.  This recipe only requires a few ingredients and it's ready in 10 minutes.  Yes, 10 minutes, people!  And everybody loves it.

Ingredients
1 pizza crust. No, not from scratch in the 10 minutes.  I usually use Mama Mary's - inexpensive and yummy.
1/4 cup pesto (Any kind of basil pesto you like.  My favorite is Alessi Pesto.)
1/2 cup ricotta cheese, lowfat.
1 cup shredded Italian cheese blend
1 roma or compari tomato
3 large fresh basil leaves
fresh ground pepper

Directions
Preheat oven to 450 (or whatever your pizza crust package says).
Spread pesto on crust, sprinkle with shredded cheese, then add dollups of ricotta.
Reduce heat to 425 and bake pizza for 7 minutes.
While pizza bakes, slice tomatoes and basil.
When your pizza is golden brown and bubbly, remove from the oven and add tomatoes, basil, and pepper.

Mine looked like this.  I thought it was really pretty, especially since it only took 10 minutes!

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