While searching Pinterest on Saturday looking for recipes for this week's meal plan, I stumbled across this recipe for an easy one dish skillet meal.
Let me just say, it did not disappoint.
The original recipe can be found here.
20-Minute Shrimp & Sausage Skillet Paleo Meal Recipe
1 lb of medium or large shrimp (peeled and deveined)
6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
1/2 of a medium yellow onion, diced
1/4 cup chicken stock
1 zucchini, chopped
2 garlic cloves, diced
Salt & pepper to taste
Pinch of red pepper flakes
2 tsp Old Bay Seasoning
Olive oil or coconut oil
Optional garnish: chopped parsley
Serves about 4
1. Heat a large skillet over medium-high heat with some olive oil or coconut oil.
2. Season shrimp with Old Bay Seasoning
3. Cook shrimp about 3-4 minutes until opaque-remove and set aside.
4. Cook onions and bell peppers in skillet with 2 tbs of olive oil or coconut oil for about 2 minutes.
5. Add sausage and zucchini to the skillet, cook another 2 minutes.
6. Put cooked shrimp back into skillet along with the garlic, and cook everything for a 1 minute.
7. Pour chicken stock into pan and mix through to moisten everything.
8. Add salt, ground pepper, and red pepper flakes to taste.
9. Remove from heat, garnish with parsley and serve hot.
If you want it less spicy, just use less Old Bay Seasoning and red pepper flakes.
Monday, August 31, 2015
Sunday, August 23, 2015
Wednesday, August 19, 2015
Today you get not one, but two delicious new recipes to try.
Both come from my Make Ahead Paleo Cookbook by Tammy Credicott.
While the directions are for making both dishes ahead of time, we made and cooked them on the same day.
2 lbs. boneless, skinless chicken breasts or thighs, cut into thin strips
1 cup roasted, salted cashews (we used raw, unsalted and threw in last minute to soften)
1/4 cup chopped cilantro
1 1/2 cups chicken broth
1 TBSP fish sauce
1/4 cup coconut aminos (or sugarA)
1 TBSP lime juice
1 tsp lime zest
1 TBSP grated fresh ginger
2 cloves garlic, minced
2 tsp arrowroot starch (corn starch will work in a pinch)
For Serving Day
2 TBSP coconut oil (we used canola)
Sea salt to taste
Freshly ground black pepper to taste
1. Place the chicken, cashews, and cilantro in separate containers (#1,#2, and #3).
2. In a jar with a tight-fitting lid (container #4), combine the chicken broth, fish sauce, coconut aminos, lime juice, lime zest, ginger, garlic, and arrowroot starch. Shake well.
3. Place the jar and the containers in the refrigerator or a cooler until needed.
1. In an electric skillet set to medium-high heat, heat the coconut oil. (We used a large stove top skillet)
2. Add the chicken to the skillet, season with sea salt and pepper, and cook, stirring occasionally, until the chicken has browned, about 5 minutes.
3. Shake the sauce jar again to combine the ingredients. Add the sauce to the skillet, stir, and bring it to a slight boil.
4 Simmer, uncovered for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Serve with a sprinkle of cashews and chopped cilantro.
4 ribeye steaks
1 TBSP Italian seasoning
2 tsp granulated onion
1 tsp granulated garlic
1 tsp paprika
1/2 tsp cumin
1 tsp chili powder
2 tsp cocoa powder
1/2 tsp sea salt
Freshly ground black pepper to taste
1 TBSP hone
3 TBSP very strong brewed coffee
1. Place the steaks in a 1-gallon freezer bag.
2. In a small bowl, combine the Italian seasoning, granulated onion, granulated garlic, paprika, cumin, chili powder, cocoa powder, sea salt and pepper.
3. Sprinkle the mixed spices over the steaks in the bag.
4. Drizzle the steaks with the honey and coffee. Remove the air from the bag, and squish the steaks around to coat them.
5. Store the bag in the freezer until needed.
1. Thaw the steaks in the refrigerator overnight.
2. When ready to cook, fire up your grill to medium-high heat. When the grill is hot, cook the steaks to medium, about 4 minutes per side, depending on their thickness.
3. Let the steaks rest for 10 minutes before serving.
Sunday, August 16, 2015
Believe it or not, I am still alive and well. Sorry for the "radio silence." We spent the past few days loading yet another U-Haul, driving said U-Haul to TN, unloading said U-Haul, unpacking, putting together IKEA furniture cue pulling hair out , and getting baby girl all settled to start grad school tomorrow.
We all survived!!!!!
After our oldest's accident, I realized just how precious time spent with loved ones is...so, I will blog when I have time, have something worthwhile to share, love a new recipe and think you will too, but will never make this my full time gig. Just being honest. I appreciate those of you who do read and take the time to comment. Despite not ever meeting in person, some of you have become my dearest friends.
I am back with another "late addition" Sunday Reflections...
While some have a week already under their belt, I know some still have some time left before the start of school so I rounded up some more back to school quotes for your reading pleasure.
In no particular order...
Praying everyone has a great start to the new school year!!
Saturday, August 8, 2015
In no particular order, but I do hope you find comfort in them. I am sending my oldest into the work force as a teacher at a new to her school Monday, and will move my youngest into her apartment next week where she will be attending grad school. So while we are out of the traditional school years, we still get those same butterflies.
I pray all have a fabulous start to the new school year and feel Him close! Remember, you are your child's advocate and the one thing you can control is praying for him/her!!!