When I come home from work, I want something tasty for dinner. What I don’t want is something heavy and unhealthy. I definitely don’t want to spend an hour or more in the kitchen. Thirty minutes from start to finish is my limit! If I post a recipe for you on my blog, it has to pass the test (tasty, quick and healthy). I won’t post it unless I’ve cooked it myself, loved it and plated it in under 30 minutes.
That’s why I’ve picked Jackie Damp’s yummy Shrimp dish. I’ve made this several times. Hubby and I both like this one. It’s easy because the prep is minimal. The shrimp, vegetables and spices mix together for an interesting flavor. I hope you will enjoy it as much as I do! If you are a fixer, this recipe is worth 2 reds 1 green and 1 tsp, (plus 1 yellow for the rice or quinoa) Check out Jackie’s website for other great recipes.
You will need:
1 1/2 cups of frozen, cooked shrimp (peeled and deveined)
2 cups fresh spinach
2 cups cherry tomatoes, halved
2 cloves garlic (you can also use tsp bottled garlic)
2 tsp olive oil
2-3 basil leaves, torn
1 cup cooked brown rice or quinoa
Cook rice or quinoa according to package directions
Heat oil in a skillet over medium heat
Add tomatoes, cover and cook over medium-low heat for a few minutes
Add garlic, simmer for 5-10 minutes
Mash tomatoes and garlic with a potato masher
Add spinach and cook until spinach wilts
Add shrimp and basil leaves cook for a few minutes and stir until all flavored are mixed
Top with shredded Parmesan cheese and put over the rice or quinoa
If you like this recipe, there are a bunch more on my Pinterest boards labeled “21 day fix” and “favorite recipes”.
Let me know how you like this recipe in the comments.
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I have been blogging lately about the importance of diet for women dealing with menopause. It’s amazing how the right foods in the right combinations can help with all the annoying symptoms of lower estrogen levels. Here’s a great recipe I have been making for a few years. I tweaked an e-diets low fat recipe to come up with Pineapple Salsa Pork.
Why it’s menopause friendly:
Lean protein to build muscle
Complex carbs (brown rice) to keep insulin levels more even
Smaller amounts of spices than the original recipe to keep the hot flash monster at bay
Antioxidents in the pineapple and salsa
If you are a fixer, this recipe equals
3 RED, 1/2 GREEN, 1 PURPLE, 1/2 YELLOW, 2 tsp
This recipe is written for two people. You can adjust it as needed.
You will need:
8 oz lean pork (I use boneless pork chops)
1/4 tsp chile powder
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp black pepper
6 Tbsp salsa
1/2 cup pineapple chunks
1 Tbsp chopped fresh cilantro
1/4 tsp oregano
2 tsp olive oil
1 cup uncooked brown rice
(cook rice according to package directions and keep warm)
1. Cut the pork into bite size pieces
2. Mix the chile powder, cumin, paprika, and black pepper together, then coat the pork evenly
3. Add olive oil to a pan and cook the pork over medium high heat until no longer pink. Drain if needed.
4. Add the salsa and pineapple with juice, bring to a boil and cook 1 to 2 minutes
5. Add the cilantro and oregano and cook for 1 to 2 more minutes
6. Add cooked rice to pork and pineapple. Stir to mix and serve.
I served this with a salad to add some more fresh veggies to the meal. Enjoy! If you try it, let me know how you like it!
I’m done with my three weeks of 21 Day Portion Fix
. I’m now on maintenance. So far, I’ve lost five pounds and my hubby has lost seven. He’s not even really a fixer. He just counts his calories and eats what I cook for him in the evening. So I think we will keep going. Because if it’s not broken, don’t fix it! Yikes, that was a really bad pun.
Here’s a recipe I came up with myself. I love stir fry and this is all “fixed” up to be a healthy meal for two (there I go with the bad puns again, sorry). if you are a fixer, this is worth:
1 red, 1 orange, 1 1/2 green, 1 yellow
You will need:
1. Cut the beef into bite size pieces
2. Stir the soy sauce and coconut oil together in a medium bowl
3. Add the beef to the soy mixture and marinate. I marinated for about 30 minutes.
4. Rinse frozen broccoli in colander with warm water
5. Mix rice and water in microwave safe bowl and cook in microwave according to package directions
6. Stir fry beef on medium high heat until no longer red
7. Add broccoli and stir fry until heated through
8. Add brown rice and stir fry briefly until mixed
9. Season to taste with onion powder and garlic powder and serve
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