These easy clean eating taco shrimp are perfect as a main course or remove the tails and make shrimp tacos!
It’s nearly impossible to not like shrimp. Versatile and great with almost anything, shrimp are a fantastic way to get some protein.
I always purchase my shrimp in 1 pound frozen bags. They are pre-cooked which just makes life easier in my book. Plus, I don’t have to worry about having to eat them immediately if they are frozen. It’s a win-win!
I figure I’ve cooked just about everything I can cook using my Taco Seasoning. But shrimp was the last frontier.
Now I can honestly say that frontier has been conquered. And boy was it good! These would be fantastic for shrimp tacos, or you can just eat them on their own like me and Mini Chef did!
I mean, no gravy. Just pretty Thanksgiving salad. I mean, salad that tastes like gravy. I mean, no, wait, ummm…
Can’t.
Think.
This wild rice salad blows me away.The flavors and colors make me want to cry happy tears. Kind of like the ones that almost came out of my eyes at lunch when I saw this salad awaiting me at the bottom of my lunch bag. It was a beacon of hope and I am 99.3487% sure that angels sang.
If those ruby pomegranate seeds don’t get to you, then you might not be real. The juicy little bursts of bright red are my bestest favoritist produce of winter. Why I haven’t used them more often in recent memory probably has something to do with The Sacrifice of the White Shirt, but all that aside, these little pups are just adorable and juicy-perfect.
Now, kale. I know we normal people all have mixed feelings. But baby kale is where it’s at. If you can do spinach, then baby kale is just one half step up on the weirdo-healthy-person food ladder. You’re like: Lindsay, my family won’t like kale. I PROMISE, almost promise, that they will. Chop it up real small and you get the benefit of the supernutrition and the eye-popping freshness of green without the overwhelming chomp factor. Say yes. Now. In three, two, one, YES.
A few more food thoughts –> The toasted walnuts add crunch. The feta adds feta. And the homemade dressing? It’s just a slight spin off of the homemade dressing from the brussels sprouts salad and it is D-licious.
Use onion or shallot, saute to reduce the bite (or not, if you’re a flavor bite kinda person) and drizzle to your heart’s content.
Let me tell you the beautiful truth: I made this in less than 20 minutes.
And great recipes that are simple + healthy + gorgeous in < 20 minutes = my perfect life.
This is real math, and better yet, real food.
I see this at my Thanksgiving table this year. And every day from now till then and forevermore amen.
Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta
Prep Time: 30 mins
Cook Time: 15 mins
Yield: 4, as a side 1x
Scale
For the salad
1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice (you can use leftover rice or buy precooked)
1/4 cup toasted walnuts
1/4 cup feta cheese (omit for vegans)
For the dressing
1/2 cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey (sub agave for vegans)
1/2 tablespoon apple cider vinegar
1/2 teaspoon salt
1 squeeze lemon or orange juice
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the dressing if you want a cold salad.
Mince the shallot or onion and saute in 1/2 tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving. I prefer to serve this at room temperature or chilled slightly.
Crewneck Sweatshirt / Black (57293-97100-black-md)
Why are you so tired? Why do you always want to take a nap? Answer those questions with this Sailor Moon inspired shirt--You were up all night fighting Negaverse scum with the other Sailor Scouts and that means you can take just as many naps as you want, because saving the universe with your fellow magical girls takes a lot of energy.
Ahora que estoy intentando perder peso, mediante una dieta mucho más sana y vegetariana (ya que me he convertido en una mexicana vegetariana aunque no ha sido fácil, ya que muchos de nuestros platillos llevan carne) estuve pensando en cuál sería la receta ideal que cumpliera con este objetivo. Y claro, no podía ser otra, más que las famosas Calabacitas a la mexicana, una receta que solía cocinarme mi abuelita y que es súper fácil de hacer. Aquí te paso mi receta.
¿Quieres encontrar a otras mamás como tú? ¡Sigue a MamásLatinas en Facebook!
Para una ración de 4 personas
Ingredientes:
3 tomates picados (o jitomates como les decimos en México)
!/2 cebolla picada
4 calabacitas medianas picadas
1 taza de queso fresco
1 pizca de sal
Pimienta
Orégano
Tomillo
2 cucharaditas de aceite de Oliva
1 taza de caldo de pollo natural o 1 cucharadita de caldo de pollo en polvo (para vegetarianos caldo vegetal)
Procedimiento:
Coloca en una sartén el aceite y añade la cebolla picada, déjala acitronar y luego agrega los jitomates picados. Deja los ingredientes cocinando a fuego bajo, hasta que el jitomate vaya soltando su jugo. Añade después las calabacitas picadas. Agrega el caldo de pollo. Sazona a tu gusto con la sal, la pimienta, el orégano y el tomillo. Por último, añade el queso fresco y deja cocinar por unos minutos más todos los ingredientes para que la mezcla adquiera sabor. ¡Eso es todo!
Una vez listo el platillo, te sugiero que comas las calabacitas con tortillas, como si fueran taquitos. Otra opción es que las acompañes con arroz o con un poco de carne.
¿Conoces una variante de esta receta? ¡Dinos cuál es!
2 Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
3 In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
5 To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
6 Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Expert Tips
You can actually bake any number of these tasty lasagna roll-ups that you need, using about 3 tablespoons of your favorite pasta sauce and about 2 tablespoons shredded mozzarella cheese for each roll-up you are baking.
Save some time by using 4 cups frozen (thawed) Make-Ahead Seasoned Ground Beef and Sausage for the beef, sausage and onion in this recipe. Place the thawed mixture in skillet, and add the pasta sauce; continue as directed in recipe.
Since you won't use a whole jar of pasta sauce when preparing the roll-ups for the freezer, place remaining sauce in a freezer container; label and freeze. Thaw along with the roll-ups.
Whip up this creamy, healthy pasta in minutes with a mixture of avocado, lemon juice, olive oil and fresh basil. The avocado makes an incredibly delicious, buttery sauce that you’ll crave again and again on your favorite pasta!
Let’s see. The things I won’t miss about summer? Mosquitoes. Humidity. The A/C bill (and you know we New Englanders keep it cranked!). The things I will miss? Juicy lemons. Fragrant basil. And, oh mama, those buttery smooth avocados.
Can you tell I’m a winter kind of girl?
For the 2.456 seconds that Austin will have cool weather and I can still get a decent avocado, I’m going to wrap up in a cozy sweater and pile a big bowl of this into my mouth. All for myself. ‘Cause that’s just how we do.
You’d swear there was at least a pound of butter in this beautiful pasta, but nope! Just a little olive oil, lemon juice, fresh basil and a bunch of smooooth avocado whirred up into a savory sauce.
Toss in some chopped tomatoes, cooked bacon or chicken, or a heap of freshly grated Parmesan. However you dress up this fuss-free pasta you’re gonna love it. And then you’re gonna pass out from carblicious bliss. Mmm!
Whip up this divine, delish pasta some weeknight as an easy option for busy nights. And before avocados are out of season and overpriced, stock up and savor the smooth, savory goodness until summer’s over for good!
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12 oz. pasta (I used whole wheat spaghetti)
2 ripe avocados, pitted and scooped
1 lemon, juiced
2 cloves garlic
1/4 cup olive oil
1 handful fresh basil
1/4 tsp. kosher salt
Freshly grated parmesan
Directions:
Set a medium-sized pot of salted water to boil. Add pasta, reduce heat slightly and cook until al dente, 8-10 minutes.
In a food processor, combine avocado flesh, lemon juice, garlic, olive oil, basil and salt. Blend until smooth and creamy. Set aside in a large bowl.
Transfer cooked pasta to the bowl. Toss with avocado mixture and freshly grated parmesan. Serve with additional grated parmesan, if desired.
Enjoy!
* Please note: This dish must be served same day, same minute it’s made. It cannot be left out, refrigerated, or frozen without turning brown from the avocado. As soon as it’s done, just dig in!
This is one of a popular street snack in Thailand.
Ingredients: 2 servings
- 2 burro bananas
- 50 g coconut milk
- 25 g palm sugar
- 25 g honey
- 20 g unsalted butter
- pinch of salt
Preparation:
1. Peel the bananas, slice and skewer them.
2. Bring coconut milk, palm sugar and honey to a boil.
3. Add butter and salt. Simmer for 5 minutes, then remove from heat.
4. Dip the bananas into the sauce, then grill each side for 2-3 minutes.
5. Transfer the bananas to a plate, spoon more sauce on top.
