Honey Garlic Shrimp and Broccoli

Honey Garlic Shrimp & Broccoli

Browned honey garlic shrimp with tender broccoli….a super easy dinner that packs a wallop of flavor with simple, common ingredients.  And I have to say this was very delicious.

Servings: 4               Prep: 5 minutes              Cook: 15 minutes               Passive Time: 1 hour

Ingredients:

  • 1 lb shrimp; uncooked, medium size, shelled and deveined
  • 2 tsp garlic; minced
  • 1 tsp ginger
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 1 1/2 cup broccoli
  • jasmine rice

Prep:

  1. In a small bowl, mix together garlic, ginger, honey and soy sauce.
  2. Place raw shrimp in a large zip lock bag.  Pour 1/3 of the honey soy sauce in the bag, then massage the bag to coat shrimp.  Seal bag and let shrimp marinate in the fridge for 1 hour.  Keep the remaining honey soy sauce covered and at room temp.
  3. Warm a large skillet over medium high heat.  Add 2 tbsp of reserved honey soy sauce to pan and let heat until steaming.  Toss broccoli in skillet and cook until warm and tender; about 5-8 minutes.  Remove broccoli from skillet and set aside.
  4. Remove shrimp from zip lock bag and place shrimp and marinade in the skillet and cook for 1 minute on each side or until shrimp bodies are curled and pink.
  5. Add broccoli back to the skillet and heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
  6. Serve immediately over rice and pour reaming honey soy sauce over it.
  7. Enjoy!

So, so Yummy for Yo Tummy!!!

 

Advertisements

Orange Chicken

Skinny Orange Chicken-7694

This was so easy to make and very tasty.

Ingredients:

  • 4 skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 T. olive oil
  • 1/4 c low sodium chicken broth
  • 3 T. honey
  • 2 cloves garlic, minced
  • 1 T. orange zest
  • 1/4 c fresh orange juice
  • 3 T. low sodium soy sauce
  • 1 1/2 t. Sriracha sauce
  • 1/4 t. ground ginger
  • dash of cayenne pepper
  • 2 cups broccoli

Instructions:

  1. Heat oil in a medium skillet over medium heat.  Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes.  Remove from skillet and set aside.
  2. While chicken is cooking, stir together chicken broth, honey, garlic, orange zest, orange juice, soy sauce, Sriracha sauce, ginger and cayenne.  Pour into heated skillet once the chicken has been removed and reduce to low heat.  Cook, stirring often, until sauce has thickened enough to coat the back of a wooden spoon.  Remove from heat and pour over chicken.
  3. Steam broccoli in the microwave for 5 minutes.
  4. To serve, spoon chicken over a bed of broccoli and then spoon additional sauce.

Yummy for Yo Tummy!!

Corbie Lyn

Shrimp Fried Rice

Shrimp Fried Rice-7147

Shrimp Fried Rice

This is so easy to make and Oh My Goodness is it yummy for your tummy and only about 348 calories.

Ingredients:

  • 3 cups cooked brown rice
  • 3 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 1 cup fresh bean sprouts, when you can find them
  • 1 lb. shrimp, peeled and deveined
  • 1/4 cup green onion, chopped
  • 1 (10 oz) pkg frozen peas and carrots, thawed
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 Tbsp low sodium soy sauce
  • 1/4 tsp toasted sesame oil

Preparation:

  • Cook rice according to package and set aside.
  • Heat a large skillet or wok for 2 minutes. When the skillet is hot, add oil, bean sprouts and onions. Mix well and cook for 5 minutes
  • Toss in the shrimp and cook to just about pink, this won’t take long.
  • Add in the rice and cook for another 4 minutes, stirring constantly.
  • Mix in the green onions, peas and carrots, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until the eggs are cooked.

Yields about 5 serving at 1 1/2 cups each.

Your tummy is gonna thank you.

Corbie Lyn

Avocado Tuna Salad

Avocado Tuna Salad-7139

OH MY!  A friend took me out to lunch a couple of weeks ago to a restaurant I’d never been to before.  I wasn’t sure what to get so I took the waitresses recommendation for their Avocado Tuna Salad.  It was so good I just had to come home and make something similar.

It’s healthy and easy.  The avocado is taking the place of the mayo so make sure that you pick a ripe one that will be easy to mash.  Or, if you get unripe avocados, place them in a paper bag and it only takes a day or two and they’ll be ripe.  It only takes about 10 minutes to prepare and it makes enough for about 2 sandwiches.  I hope you enjoy this as much as I did.

Ingredients:

  • 1 5 oz can tuna, drained
  • 1/2 ripe avocado
  • 1/2 cup minced celery
  • 1/4 cup minced red onion
  • 1 Tbsp olive oil
  • 2 tsp. lemon juice
  • zest of one lemon
  • 2 Tbsp chopped cilantro
  • 1/2 tsp salt
  • black pepper

Preparation:

  • Roughly mash avocado in medium bowl.
  • Add the rest of the ingredients and mix with a fork, breaking up the tuna as you go.
  • Mix until the ingredients are well blended.

I put it on a piece of toast with a bed of lettuce.  This was about 1/2 cup of the tuna mixture.

Yummy for your Tummy

Corbie Lyn

Slow Cooker Pork and Beans

Pork and Beans-7125

Adapted from Taste of Home’s Diet Comfort Food cookbook this is one of my faves.  Only 217 calories.  We love to eat this with southern skillet cornbread.

Ingredients:

  • 3 lb boneless pork loin
  • 1 onion, sliced
  • 6 cans (15 oz) pork and beans
  • 3 cups barbecue sauce
  • 1/2 cup packed brown sugar
  • 2 teaspoons garlic powder

Preparation:

  • Cut roast in half and place in 5 qt. slow cooker.  You can also use pork shoulder roast.  Top with onion.
  • Combine beans, barbecue sauce, brown sugar and garlic powder in a large bowl.  Pour over meat.
  • Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove roast and shred with two forks.  Return meat to slow cooker and heat through.

Yummy, Yummy for your tummy.

Corbie Lyn

Boneless Buffalo Chicken Strips

Hot Wings-5817

Here’s a good one.  It’s hard to believe it’s 21 Day Fix Approved, but it is.

Ingredients:

  • 12 oz chicken tenderloin (9 strips)…I used chicken breasts and cut them into pieces
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/8 tsp black pepper
  • 2 tsp olive oil
  • 1/4 cup Frank’s Hot Sauce

Directions:

  1. Combine garlic powder, paprika, chili powder and black pepper in a medium bowl.  Season chicken with spices and toss to evenly coat the chicken.
  2. Heat oil in a large non-stick skillet.  Over medium-high heat saute chicken until center is no longer pink.
  3. Pour the hot sauce over the chicken, tossing well.  Serve with celery sticks and carrots with either blue cheese dressing or ranch.

About 3 strips of tenders equals 1 Red and 1 tsp on the 21 Day Fix meal plan.

Enjoy,

Corbie Lyn

Cheese Smothered Chicken Enchaladas

Cheese Smothered Chicken Enchalada-6670

I love Mexican food.  A girlfriend and I went to a local Mexican food restaurant for dinner recently and tried a new item on their menu.  It just happened to be Queso Smothered Enchaladas.  Oh my goodness it was good!  So I decided that I want to make my own, you know, save some money and control the ingredients.  I do want to tweek the cheese a bit, but this was definitely a hit in my house..even for lunch the next day.

The rice is just brown rice and the beans are refried, without butter or oil, just in my skillet.  They were leftovers from a pot of beans that I had made.  I just add a bit of garlic powder and cumin to taste.

Ingredients:

  • 2 Tbsp. canola oil
  • 2 Tbsp. flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken broth
  • 3 lbs. boneless, skinless chicken breasts
  • corn tortillas
  • 1 lb. velveeta cheese
  • 1 can tomatoes with green chiles

Preparation:

  1. Heat oil in a small saucepan over medium-high heat.
  2. Add flour and stir together over the heat for one minute.
  3. Stir in the chili powder, garlic powder, salt, cumin and oregano.
  4. Gradually add in the chicken broth, whisking constantly to remove any lumps.
  5. Reduce heat and simmer 10-15 minutes, until thick.
  6. At this point you can put your chicken in your crock pot and pour the sauce over the chicken and cook on low for about 6 hours.
  7. OR allow the sauce to cool completely, put the chicken in a plastic freezer bag, pour the cool sauce over the chicken and freeze.  When you are ready, just put the contents of the bag in your crock pot and cook on low for about 6 hours.
  8. Once chicken is done, shred it with a fork.
  9. Cut the velveeta into cubes, place in a microwave safe dish, add the can of tomatoes with green chiles, and melt the cheese in the microwave.
  10. Soften the corn tortillas to your liking.  I dip them in heated oil.  I know this isn’t the healthiest way, but it seems to be the only way I can roll them without them falling apart.
  11. Spoon some chicken into a tortilla and roll, right on the plate.
  12. Spoon the cheese mixture over the top and enjoy.

Note**  This recipe makes a lot of chicken filling.  Use it for tacos and burritos as well.  I’ve got an awesome burrito recipe I’ll be sharing soon and this chicken is perfect for it.

Enjoy

Corbie Lyn