WELL PLATED
Ingredients:
1 lb large shrimp — 40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed)
¾ tsp kosher salt — divided
½ tsp ground black pepper — divided
2 Tbsp extra virgin olive oil
1 small red onion — chopped
2 cloves garlic — minced (about 2 teaspoons)
1 14.5-oz can fire roasted diced tomatoes in their juices
1 tsp dried oregano
¼ tsp red pepper flakes
1 tsp honey
1 tsp red wine vinegar
1 14-oz can artichoke hearts — drained and quartered
½ c. pitted Kalamata olives
¾ c. crumbled feta cheese
2 Tbsp chopped fresh parsley
2 Tbsp fresh lemon juice — from about ½ medium lemon
For serving: rice — whole wheat couscous, crusty bread, pasta (optional)
Directions:
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.
Per serving: 445 calories, 24 g fat (8 g sat), 38 g protein, 17 g carb, 9 g sugars, 3 g fiber
Chicken Sausage Apple Squash Sheet Pan Dinner
chicken sausage
A SPICY PERSPECTIVE
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Ingredients:
1 Tbsp olive oil
1 small butternut squash
1 large crisp apple
1 sweet onion
4 chicken sausages
½ Tbsp ground allspice
Salt and pepper
Directions:
Preheat the oven to 425 degrees F. Cut the butternut squash in half, lengthwise. Cut off the circular orb sections (the end with the seedpod) and save for future use.
Peel the long sections of the butternut squash, then slice them into thin wedges. Core the apple and slice into wedges, unpeeled. Then peel and slice the onion into wedges.
Pile the butternut squash, apples, and onions on a large rimmed 18×13-inch “half sheet” baking pan. Drizzle olive oil over the top and toss to coat. Then spread the squash, apples, and onions out into a single layer. Sprinkle with allspice, salt, and pepper.
Roast in the oven for 15 minutes. Meanwhile, cut the chicken sausages on the bias, into 1/2-inch slices.
Flip the veggies, and spread them back out. Make room on the baking sheet to add the sausages. Place the sheet back in the oven for 10-15 minutes, until the sausages are sizzling. Serve warm!
Per serving: 336 calories, 15 g fat (3 g sat), 15 g protein, 38 g carb, 884 mg sodium, 14 g sugars, 5 g fiber
Slow Roasted Salmon Citrus Salad
salmon salad
JEANETTE’S HEALTHY LIVING
Ingredients:
½ red onion
2 Tbsp red wine vinegar
Boston lettuce leaves
1 avocado
Aleppo pepper flakes
3 roasted beets quartered
2 orange peeled, cut into segments
1 grapefruit peeled, cut into segments
1 large tomato halved, cut into ¼” thick slices
½ English cucumber sliced
1 lb Slow Roasted Citrus Salmon
Flakey salt such as fleur de sel or Maldon salt
Ingredients for the citrus shallot vinaigrette:
1 Tbsp shallot minced
2 Tbsp fresh lemon juice or orange juice
1 ½ tsp rice wine vinegar
1 garlic clove smashed
5 Tbsp extra virgin olive oil
Salt and pepper to taste
Directions:
Pickle onions by placing onion and vinegar in small bowl, and letting them sit for 15 minutes.
Meanwhile, line serving plate with lettuce leaves.
Cut avocado in half and remove pit. Scoop spoonfuls of avocado onto plate; season with flakey salt and aleppo pepper.
Arrange quartered beets on plate. Arrange orange and grapefruit segments on plate.
Lightly salt tomato slices. Place on plate.
Lightly salt cucumbers and place on plate.
Scatter pickled onions on plate.
Break salmon into pieces and arrange on plate.
Drizzle Citrus Shallot Vinaigrette on top and sprinkle with a little flakey salt to finish.
Per serving: 336 calories, 21 g fat (3 g sat), 17 g protein, 20 g carb, 70 mg sodium, 11 g sugars, 5 g fiber
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