I love to cook, I'm always trying new recipes and looking for ways for ways to make quick meals healthy. After almost 10 years of using Tastefully Simple products, seeing a great deal to sign on as a consultant with someone I trust, and wanting to pick up a second job doing something that would cater to my creativity, I decided to become a Tastefully Simple Consultant. Rather than use this space t
o go into details about myself most people reading this already know about me, I'd like to use this section for a weekly recipe I created. I will try to focus on healthy meal ideas, sides, snacks, and desserts that are easy to make and use simple ingredients. Of course we can't all be food angels all the time so some weeks the recipes could tip the scale a bit but either way, I am sure you will enjoy them! Healthy Shrimp Scampi
About 15 Peeled & Deveined Shrimp (I use 26/30 they cook quickly but aren’t too small-you can always go w/larger ones)
¼ c. lemon juice
1 T. Sugar
Spaghetti Squash
2 C. Spinach
½ C. Sundried Tomatoes
3 T. Garlic Garlic
½ T. Butter
3 T. Olive Oil
White Wine (Cooking Wine with Lemon is what I use)
Freshly Grated Parmesan Cheese (as much as you’d like)
Sea Salt
Pre-Heat Oven to 350. Cut Spaghetti Squash in half lengthwise, scoop out seeds, brush each half with olive oil. Sprinkle with salt and 2 T. of Garlic Garlic. Bake for 35 minutes. (Do not remove from oven yet.) Add lemon Juice, shrimp, & sugar to a bowl ; allow to sit while adding butter, remaining olive oil, Garlic Garlic, sundried tomatoes, & white wine to a frying pan on med. Once butter melts, add shrimp (with the lemon juice & sugar mixture) to the heated pan. Cook until shrimp is opaque, add spinach. Take Squash from oven and with a fork scrape apart onto plate. Add the cooked shrimp/Spinach mixture and top with Parmesan cheese. Parmesan & Crunchy Corn Encrusted Wild Haddock
1 lb. Wild Haddock Filets
1/4 c. Freshly Grated Parmesan Cheese
15 Yellow Corn Chips (Crushed)
2 T. Tastefully Simple Spinach & Herb Mix
2 Whole Fresh Lemons
Sea Salt & Pepper
Pre-heat Grill to Medium High Heat. Line a Grill pan with tin foil and spray with cooking spray (can be cooked on stove top in a pan with a little oil as well)
Squeeze a bit of lemon juice on the lined pan, lay rinsed and dried filets skin side down on the pan, squeeze a half lemon on top of the fish, spray the fish with cooking spray (this is just to help the corn chips and herbs stick better without adding calories) season with salt and pepper. Sprinkle 1 T. Spinach & Herb Mix on the fish, coat with the corn chips, finish with the remaining Spinach & Herb Mix and then top with cheese. Cook on Grill uncovered pan/closed grill about 10-15 mins. or until fish is opaque and flakes. Slice left over lemons for garnish and for serving. Serve with Wild Rice and/or heirloom tomato salad!
