Recipe 1:
Creamy Lemon Garlic Pasta with Shrimp
- 8 oz
linguine or spaghetti
- 1 lb
large shrimp, peeled and deveined
- 4 cloves
garlic, minced
- 1/2 cup
chicken broth
- 1/2 cup
heavy cream
- Zest of 1
lemon
- Juice of
1 lemon
- 1/2 cup
freshly grated Parmesan cheese
- Salt and
pepper, to taste
- Fresh
parsley, chopped, for garnish
1. Cook the
pasta according to package directions until al dente. Drain and set aside.
2. In a
large skillet, heat some olive oil over medium-high heat. Add the shrimp and
cook for 2-3 minutes per side until pink and cooked through. Remove from the
skillet and set aside.
3. In the
same skillet, add a little more olive oil if needed. Add the minced garlic and
cook for 1-2 minutes until fragrant.
4. Deglaze
the skillet with chicken broth, scraping up any browned bits from the bottom of
the pan. Cook for 2-3 minutes until the broth has reduced by half.
5. Stir in
the heavy cream, lemon zest, and lemon juice. Bring to a simmer and cook for
2-3 minutes until slightly thickened.
6. Add the
cooked pasta, cooked shrimp, and Parmesan cheese to the skillet. Toss to coat
the pasta and shrimp with the creamy sauce. Season with salt and pepper to
taste.
7. Serve
hot, garnished with chopped parsley for a burst of freshness.
- Calories:
533
- Protein:
38g
- Fat: 18g
-
Carbohydrates: 49g
- Fiber: 3g
- 4
boneless, skinless chicken breasts
- 1/4 cup
olive oil
- 3
tablespoons Dijon mustard
- 2
tablespoons fresh lemon juice
- 2 cloves
garlic, minced
- 1
tablespoon chopped fresh rosemary
- 1
tablespoon chopped fresh thyme
- Salt and
pepper, to taste
- 1 cup
cherry tomatoes
- 1 cup
baby carrots
- 1 cup
asparagus spears, trimmed
- Fresh
parsley, chopped, for garnish
1. Preheat
your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a
small bowl, whisk together the olive oil, Dijon mustard, lemon juice, minced
garlic, rosemary, thyme, salt, and pepper to make the marinade.
3. Place
the chicken breasts on the prepared baking sheet and brush them generously with
the marinade on both sides.
4. In a
separate bowl, toss the cherry tomatoes, baby carrots, and asparagus spears
with some olive oil, salt, and pepper.
5. Arrange
the vegetables around the chicken breasts on the baking sheet.
6. Roast in
the preheated oven for 20-25 minutes, or until the chicken is cooked through
and the vegetables are tender, flipping the chicken halfway through and stirring
the vegetables for even cooking.
7. Remove
from the oven and let the chicken rest for a few minutes before slicing it.
8. Serve
the lemon Dijon chicken with the roasted vegetables, garnished with chopped
parsley for a burst of freshness.
- Calories:
383
- Protein:
36g
- Fat: 17g
-
Carbohydrates: 18g
- Fiber: 5g
- 4 salmon
fillets (6 oz each)
- 1/4 cup
butter, melted
- 2 cloves
garlic, minced
- Zest of 1
lemon
- Juice of
1 lemon
- Salt and
pepper, to taste
- 1 cup
quinoa
- 2 cups
chicken broth
- 1 cup
cherry tomatoes, halved
- 1 cup
bell peppers, diced
- 1 cup
zucchini, diced
- Fresh
parsley, chopped, for garnish
1. Preheat
your oven to 400°F (200°C) and grease a large baking dish with some olive oil.
2. In a
small bowl, whisk together the melted butter, minced garlic, lemon zest, lemon
juice, salt, and pepper to make the marinade.
3. Place
the salmon fillets in the prepared baking dish and brush them generously with
the marinade on both sides.
4. In a
fine-mesh sieve, rinse the quinoa under cold water and drain.
5. In a
medium saucepan, bring the chicken broth to a boil over high heat. Add the
rinsed quinoa, reduce the heat to low, cover, and simmer for about 12-15
minutes, or until the quinoa is cooked and the liquid is absorbed.
6. In a
large bowl, toss the halved cherry tomatoes, diced bell peppers, and diced
zucchini with some olive oil, salt, and pepper.
7. Arrange
the vegetables around the salmon fillets in the baking dish.
8. Roast in
the preheated oven for 12-15 minutes, or until the salmon is cooked through and
flakes easily with a fork, and the vegetables are tender.
9. Remove
from the oven and let it rest for a few minutes.
10. Serve
the lemon garlic butter salmon over the cooked quinoa and roasted vegetables,
garnished with chopped parsley for a pop of color and freshness.
- Calories:
560
- Protein:
36g
- Fat: 29g
-
Carbohydrates: 40g
- Fiber: 6g
- 1 pound
large shrimp, peeled and deveined
- 3 tablespoons
soy sauce
- 2
tablespoons hoisin sauce
- 1
tablespoon oyster sauce
- 1
tablespoon Sriracha sauce
- 1
tablespoon cornstarch
- 1
tablespoon vegetable oil
- 2 cloves
garlic, minced
- 1
tablespoon minced fresh ginger
- 1/2 cup
diced red bell pepper
- 1/2 cup
diced yellow bell pepper
- 1/2 cup
thinly sliced red onion
- 1/2 cup
sliced carrots
- 1/2 cup
frozen peas
- 1/2 cup
chopped broccoli florets
- 3 cups
cooked brown rice
- Sesame
seeds, for garnish
- Green
onions, sliced, for garnish
1. In a
medium bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, Sriracha
sauce, and cornstarch to make the marinade.
2. Add the
peeled and deveined shrimp to the marinade and let it sit for about 10 minutes.
3. In a
large wok or skillet, heat the vegetable oil over high heat.
4. Add the
minced garlic and minced ginger and stir-fry for about 30 seconds, or until
fragrant.
5. Add the
diced bell peppers, sliced red onion, sliced carrots, frozen peas, and chopped
broccoli florets to the wok or skillet and stir-fry for about 2-3 minutes, or
until the vegetables are crisp-tender.
6. Add the
marinated shrimp to the wok or skillet and stir-fry for another 2-3 minutes, or
until the shrimp are cooked through and pink.
7. Add the
cooked brown rice to the wok or skillet and toss everything together to coat
the rice and vegetables with the flavorful sauce.
8. Cook for
an additional 1-2 minutes, stirring constantly, until the sauce thickens and
coats the ingredients.
9. Remove
from heat and garnish with sesame seeds and sliced green onions for an extra
burst of flavor and crunch.
- Calories:
420
- Protein:
26g
- Fat: 8g
-
Carbohydrates: 60g
- Fiber: 8g
(Serving
size: 4; Total time: 30 minutes)
- 8 ounces
penne pasta
- 1
tablespoon olive oil
- 1 pound
boneless, skinless chicken breasts, thinly sliced
- 1 red
bell pepper, thinly sliced
- 1 green
bell pepper, thinly sliced
- 1 yellow
bell pepper, thinly sliced
- 1 red
onion, thinly sliced
- 3 cloves
garlic, minced
- 1
tablespoon fajita seasoning
- 1/2
teaspoon salt
- 1/4
teaspoon black pepper
- 1 cup
chicken broth
- 1 cup
heavy cream
- 1/2 cup
shredded cheddar cheese
- Fresh
cilantro, chopped, for garnish
1. Cook the
penne pasta according to package instructions until al dente. Drain and set
aside.
2. In a
large skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Add the
sliced chicken breast strips to the skillet and cook for 5-6 minutes, or until
cooked through and no longer pink. Remove from the skillet and set aside.
4. In the
same skillet, add the sliced bell peppers, onion, and minced garlic. Cook for
3-4 minutes, or until the vegetables are tender.
5. Add the
fajita seasoning, salt, and black pepper to the skillet and stir to coat the
vegetables.
6. Pour in
the chicken broth and bring to a boil. Reduce the heat to low and simmer for
3-4 minutes, or until the liquid has reduced by half.
7. Add the
heavy cream and shredded cheddar cheese to the skillet and stir until the
cheese is melted and the sauce is creamy.
8. Add the
cooked penne pasta and cooked chicken breast strips back to the skillet and
toss everything together to coat the pasta and chicken with the creamy sauce.
9. Cook for
another 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
10. Remove
from heat and garnish with chopped cilantro for a burst of freshness and color.
- Calories:
610
- Protein:
36g
- Fat: 31g
-
Carbohydrates: 47g
- Fiber: 4g
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