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Browsing Tag: easy
Years ago, before the trend, I decided to go low carb. It was for a number of reasons, but it was incredibly difficult to find recipes and ingredients that worked with my new diet. I came across the idea of ricing cauliflower in place of regular rice. I decided to try it, and it was awesome. But it was a bit tedious to do. Now that they have riced cauliflower available at the store, I am making recipes with it left and right!
This recipe combines healthy protein with fresh spring flavors for a satisfying meal. Customize it however you want - your culinary imagination is the limit!
Ingredients
- The Fish
- 4 tilapia filets
- oil to coat
- salt
- pepper
- The Peppers & Onions
- 1 Tbsp olive oil
- 1 green bell pepper
- 1 red bell pepper
- 1 onion
- 1 Tbsp minced garlic
- 1 cube frozen basil
- salt and pepper to taste
- Lemon Cauliflower Rice
- 1 Tbsp olive oil
- 1 package riced cauliflower (Trader Joe's has a great one!)
- 1 cube frozen basil
- 1 Meyer lemon
- salt and pepper to taste
Instructions
- Prep Step! Measure out and prepare all of your ingredients. Dice the peppers and onion - a diced size works nicely here since it is a topping for the fish. Preheat your oven to 425°F, and line a pan with parchment paper or foil.
- For The Fish: Lightly coat the fish with olive oil, salt, and pepper. Bake for about 15 minutes, or until done. While the fish bakes, prepare the topping and the cauliflower.
- For The Peppers Topping: Add 1 Tbsp of the oil into a pan set over medium heat. When the oil is warm, add the peppers, onion, garlic, and basil. Season with salt and pepper as you like. Stir occasionally over medium heat until onions are translucent and the peppers are cooked.
- For The Cauliflower Rice: Heat another 1 Tbsp of oil in a separate pan over medium heat. When the oil is warm, add the cauliflower rice. Stir to cook for about four minutes, then add the basil and zest the lemon into the pan. Cut the lemon in half, and squeeze the juice into the pan. Season as desired with salt and pepper.
- To Assemble: Top the fish filets generously with peppers, and scoop the cauliflower rice on the side. If you have it on hand, sprinkle a littler parmesan on top! Pair with your favorite vegetable. Enjoy your healthy meal!
Earlier this spring, my mom visited me in NOLA while she was on Spring Break. We had so much fun running around and doing the best tourist-y things that New Orleans and the South has to offer! Oysters at Superior Seafood, Mint Juleps at Oak Alley, and pour-overs at Hi Volt coffee. Don’t tell me you’re surprised that all of the highlights involved food!
Though my vacations – and vacation plans for other people – are notoriously “Type A” and ridiculously packed, I did let mom take a night off for a chill day. We cooked together (less than a dozen angry words! A new record!) and recreated this recipe that my northerner mother makes frequently at home.So, yes, this is a total “cheater” recipe , and not authentically Cajun, but it is still seriously delicious and can be made in any place in the world!
I made a few modifications to up the healthiness and creaminess. Note of caution – I use “healthy” in the terms of low-carb dieting. There are very few carbs in here (cut out the bell pepper and onion if you’re keto or severely low-carb), but there is a lot of tasty fat in the cheese. If you’re not worried about carbs, pop these shrimps over pasta or rice for a filling meal!
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Step One.
Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
Step Two.
Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
Pro Tip: Saute the vegetables over medium-low heat so that they soak up the butter and cook evenly. Even though it takes longer, this will keep the butter and the vegetables from burning!
Step Three.
Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
Step Four.
Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
This easy shrimp recipe is a quick fix for a protein-filled weeknight dinner with the taste of Louisiana!
Ingredients
- 2 Tbsp butter
- 1/2 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 lb Louisiana shrimp
- 3 Tbsp Cajun Seasoning
- 3 cups spinach
- 1/2 cup heavy whipping cream
- 2 oz cream cheese
- 1 cup shredded parmesan
Instructions
- Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
- Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
- Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
- Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
Back to school! I always loved back to school. New outfit, new pencils, new goals.
Whether you are a teacher, a student, or a parent, you will absolutely enjoy these cute and tasty treats. They are so easy!
Ingredients
- 3 Tbsp butter
- 1 10-oz bag of marshmallows
- 1 tsp red food coloring
- 5 cups rice cereal
- 2 green fruit rollups for leaves
- Black licorice or Tootsie Rolls for stems
Instructions
- Prep Step! Measure out all of your ingredients. Hold off on cutting the leaves and stems, that will come later.
- Melt the butter in a pan over medium heat. Then add all of the marshmallows and stir together until they are dissolved. Mix the food coloring into the marshmallow.
- Add the marshmallow mixture to the cereal. Fold it into the cereal carefully, so that you don't crush too much of the cereal.
- Now you need to wait a bit so that molding the apples is not a sticky mess. This is a good time to cut your leaves and stems.
- With a sharp knife, cut a leaf shape out of the green fruit rollup. Cut the "stem", whatever you choose to use, into a length that looks good with the size of your "apples." I cut mine to about 3/4 in.
- Once the treats are cool, grab a handful and mold it into a sphere with your hands. Using your smallest finger, push a little depression in the middle.
- Put the leaf in the hole first, then add the stem. Eat like an apple!
