Food. Comida. 食物. Lebensmittel. غذاء. Nourriture. Whatever you call it, that’s the topic of this post! I have received a ton of requests for recipes as well as a “how-to” on meal prepping so here it all is. Let’s start with recipes, shall we? Here are 5 recipes that I absolutely adore. They range in difficulty and please feel free to substitute or alter these bad boys any way you’d like. That’s how you make a recipe your own! 🙂 Just an FYI: my recipes are scaled down to a single serving, so if you’re cooking for more people, just double, triple, quadruple everything!
First up: Shrimp tacos with a corn and bell pepper salsa! Difficulty: Easy
– 12 raw tail-off shrimp (defrosted)
– 1 ear of corn
– 2-3 tablespoons shredded reduced cheddar cheese
– 1 medium sized red bell pepper
– 1 medium sized yellow bell pepper
– 3 small corn or flour tortillas
– 1-2 tablespoons reduced fat sour cream
– 1/2 package reduced sodium taco seasoning (or any similar blend; I use taco seasoning or tequila lime seasoning)
– Coconut oil (to be used for sautéing)
1. Boil water w/ a little salt added for the corn. Once the water boils, break the ear into 2 pieces, toss it in and boil until cooked. After it’s cooked, pull out the two pieces, stand them up using the flat side, take your knife and cut straight down each side to get the kernels off. Place aside.
2. Using a food processor (or cutting by hand), toss in the bell peppers (you can also add onions), add taco seasoning to taste and chop until chunky.
3. Place a spoonful of coconut oil in a frying pan over medium heat and let melt. After it’s melted, add the bell pepper mix and sauté until soft. Add the shrimp and taco seasoning. After a few minutes, add the corn. Cook until the shrimp is white/pink. Enjoy!
Next up: Asian chicken salad! Difficulty: Easy/Medium
– 1 romaine heart, chopped and washed
– 1/2 of a small or medium sized red bell pepper
– 1/2 of a small or medium sized yellow bell pepper
– 4 ounces of chicken breast
– 2-3 tablespoons sliced almonds
– 1/4 cup of Ken’s Lite Asian Sesame Dressing w/ Ginger and Soy
– 2 mandarin oranges, peeled (Cuties work well)
– 1/2 cup Lawry’s Sesame Ginger marinade
1. Chop the chicken breast into bite-sized pieces. Marinade in the Sesame Ginger sauce for a minimum of 30 minutes.
2. Bake the chicken at 400 for 20-22 minutes.
3. While the chicken is baking, roast the bell peppers. Take both halves of the bell peppers, place them together as it you were trying to re-assemble it, wrap in foil, and place on a burner over low heat, turning every 5 minutes or so. After each side has been cooked, take the bell pepper off the heat and place aside to cool. WARNING: be careful opening up the foil. It gets steamy in there!
4. Once the chicken is baked, place in a bowl/on a plate and throw it in the freezer for a few minutes to get a little cold.
5. While the chicken is cooling, open the bell pepper and chop em up.
6. After the bell peppers are chopped, toss them into the bowl with the lettuce, chicken, almonds, oranges, and dressing. Toss all the ingredients together and enjoy!
Next: Baked coconut shrimp with fried rice! Difficulty: Medium
– 16 raw tail-off shrimp (defrosted)
– 3-4 eggs (2 will be used as an egg wash for the shrimp; the other, for the fried rice so you can use either 1 or 2)
– 1/3 package Panko
– Paprika to taste
– Cayenne pepper to taste
– 1/4 COLD cooked white rice
– 2 tablespoons EVOO, separated
– 1 tablespoon low sodium soy sauce
– Optional: diced onion (for the rice)
– Optional: sweet chili dipping sauce
1. Pre-heat the oven to 350.
2. In a bowl, whisk two eggs.
3. In another bowl, combine the panko, paprika, and cayenne.
4. Dip each shrimp in the egg wash, then into the panko mixture, making sure each shrimp is evenly coated. Place on a baking sheet.
5. Bake the shrimp for 15-19, flipping them halfway through and rotating the pan.
6. While the shrimp is baking, heat 1 tbs EVOO in a frying pan over medium heat. Add the remaining egg(s) and scramble, cooking until nearly finished. Don’t fully cook them, you still want them to be a little wet. Once cooked, remove from pan.
7. Add the remaining EVOO over medium heat. Once heated, add the COLD rice, soy sauce, and onion. Toss and fry for a few minutes. After about 6-7 minutes, add the scrambled egg, toss and fry for a few more minutes. Remove from heat.
8. Remove the shrimp from the oven. Place on a plate along with the fried rice and the sweet chili dipping sauce and enjoy.
Next: Sea scallop kebabs with lemon and bacon! Difficulty: Easy
– 5 sea scallops
– 2-3 bacon strips
– 3 slices of lemon, quartered
– 1 tablespoon EVOO
– 1 teaspoon paprika
– Salt to taste
*Remember to soak your wood skewers in water before grilling*
1. Boil bacon strips for 5 minutes, then cut into pieces.
2. Cut scallops in half. Toss with EVOO, paprika, and salt.
3. Skewer with lemon slices and bacon. Grill and enjoy!
*For a recipe for rice, see my previous food post*
Last but not least: lobster alfredo! Difficulty: Medium
– 1/3 lb fresh lobster meat
– 2 ounces angel hair pasta
– 1 ounce shredded parmigiano reggiano
– Pepper to taste
– Spoonful of butter
– 2 options for sauce: make the real thing using heavy cream or Prego makes an absolutely amazing alfredo sauce with bacon (and it’s around 150 calories for 1/4 cup which is a good amount of sauce)
– 1 cup sliced mushrooms (use whatever variety you like)
1. Cook pasta according to directions. Drain.
2. Sauté the lobster meat in the butter until cooked through. Add the mushrooms and sauté.
3. Add the sauce (or heavy cream if you want to make the real thing) and sauce is heated through.
4. Toss the pasta in the pan with the sauce and add a generous amount of pepper and half the cheese. Mix together.
5. Place into a bowl and top with the remaining cheese. Enjoy!
WHEW! That was a lot. And that took much longer than I expected. How about a meal prep post tomorrow?? I need a nap! Let me know if you make any of these. I want to know what you add or take out and how they come out. And if there are any other recipes you’d like, let me know in the comments below or on IG (jazmyn_amethyst) and I’ll add them in tomorrow’s post!