Thursday, April 24, 2014

Shrimp Scampi with Zucchini Noodles


Happy Thursday, everyone!

Life has been crazy around these parts with work, school, working out, and training for my next obstacle race (this Saturday!).  Life in general, like I'm sure yours is, is just busy.  Times like these call for super easy dinners and this one couldn't be easier!

Have you bought your Veggetti yet?  Seriously, what are you waiting for?  An entire world of possibilities for this thing awaits!  Go.  Now.  Seriously.

Ingredients:
  • 4 medium to large zucchinis, spiral sliced (yes, you can also just slice these up with a knife...if you're boring like that...)
  • 1lb of peeled, raw shrimp
  • 2T butter (You could also use something like Brummel and Brown if you like a lot of butter and want more for the same calories.)
  • 10 cloves garlic, chopped
  • Juice of one lemon
  • 1/4 cup Parmesan cheese
  • salt and pepper, to taste

Preparation:
Spray a large sauté pan with nonstick spray over medium high heat.
Add the garlic and sauté for about 30 seconds.
Add the zucchini noodles and sauté for about 2 minutes; don't cook for too long, they will get soggy.
Remove the zucchini and garlic to a plate while you cook the shrimp.
To the pan, add the butter.
Once the butter melts, add the lemon juice and shrimp and cook until the shrimp turn opaque and pink.  This will probably take about 3 minutes.
Add the zucchini noodles and garlic back into the pan and mix altogether.
Sprinkle with Parmesan cheese.
Serve it up!

I like to squeeze more lemon on top, and sprinkle with red pepper flakes.  YUM!

That's it, folks!  SO stinkin' easy and dinner on the table in less than 15 minutes!

Nutrition*:
Serves 2
Calories 368 / Carbs 28g / Fat 14g / Protein 40g / Fiber 4g / Sodium 1077mg


*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietitian, so always consult a qualified healthcare provider for any answers to personal health care questions.


Monday, April 14, 2014

Easy Shredded Chicken

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Hello!

This past weekend was so super busy that I didn't have a whole lot of time to think about dinner.  Still, I wanted to be sure that we were not so busy we couldn't think about eating healthily.  I was perusing the internet last week and came across this super easy shredded chicken that you just toss in the slow cooker and forget about!

You can have this as a filling for tacos, burritos, nachos, over rice (the sauce is amazing!) or as I did, on a salad.  It was delicious!

Ingredients:
4 boneless skinless chicken breasts
1/2 cup Italian dressing
1 packet Ranch dressing
1/2 cup water
1T minced fresh garlic
2tsp chili powder
2tsp cumin
1/4 tsp crushed red pepper flakes (or more if you're feeling spicy!)

Preparation:
Add your chicken to the slow cooker.
In a small bowl, mix all of the rest of the ingredients together, then pour over the chicken.
Cook on low 5-6 hours, or high 3-4 hours.
Once cooked, shred the chicken and serve!

Nutrition*:
Serves 4
4oz serving each (I removed some of the nutrition from the sauce as it cooks off)
Calories 161 / Carbs 5g / Fat 10g / Protein 24g / Fiber <1g / Sodium 329mg


*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietitian, so always consult with qualified healthcare provider for any answers to personal health care questions.

Adapted from Today's Creative Blog

Friday, March 14, 2014

Zucchini Noodles with Meat Sauce


I know, I know, I’m SOOO late to the party!!  But listen, here’s the thing…all this time I’ve been happy just enjoying my spaghetti squash noodles, none the wiser…yes, I love zucchini but I thought, “Meh…what’s the big deal if I have zucchini or spaghetti squash?  I’ll get around to it…”  YOU GUYS.

If you are like me and haven’t made these yet – GO.  Right now.  Make them.  You’re welcome.

Oh, but hold up…you’re going to need the tool to make the noodles.  You can go out and buy some big fancy counter top peeler or pick up one of these little dudes.  I’m going with the julienne peeler for now.

Ingredients:
  • 6 small/medium sized zucchini, julienne or spiral sliced
  • For this particular recipe, we added 90% lean ground beef, just browned up (about 3oz per person)
  • 1 large (20oz) can diced tomatoes (you can either drain or leave the juice – we kept the juice)
  • 2 cup white mushrooms, diced
  • Salt and Pepper for taste
Preparation:
  1. In a medium to large saucepan, boil water with a little bit of salt like you would for cooking regular noodles.
  2. In a medium saucepan, heat tomatoes and mushrooms together until simmering.
  3. Reduce heat, stir in browned ground beef; keep warm while making zucchini noodles.
  4. Clean and slice the zucchini to make your “noodles”.  Look at how pretty they are:

  5.  Add the sliced noodles to the boiling water and cook for about 2 minutes.  Remove and drain.
  6. Top the noodles with sauce.
  7. Eat!
Nutrition*:
·         Serves 4
  • Note:  We used about 6 small to medium-sized zucchini for about 4 people.  The zucchini will shrink down once they are cooked.
  • Serving size:  1 cup noodles, with 1 cup meat sauce (again, about 3oz meat per person)
Calories 290 / Carbs 19g / Fat 12g / Protein 30g / Fiber 5g / Sodium 526mg

*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietitian, so always consult with qualified healthcare provider for any answers to personal health care questions.