Shrimp Fajitas

We love this recipe so much that we actually made it two nights in a row.

I adapted this recipe from Finecooking.com.

Ingredients:

For the shrimp:
1 lb. cooked shrimp
1 Tbsp. oil (I used canola)
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. chili powder
1 tsp. light brown sugar
1/4 tsp. oregano

For the veggies:
1 Tbsp. oil
1 yellow onion
1 green bell pepper
5 roma tomatoes (mine were pretty small)
2 cloves garlic, minced
1/2 c. cilantro
1 lime, juice of
2 tsp. vegeta
1 tsp. black pepper
1 tsp. kosher salt
1/4 tsp. cumin
1/4 tsp. chili powder

tortillas
cheese-optional
sour cream-optional


Directions:

For the shrimp:

1. Place the shrimp in a medium bowl. Make sure it's completely cleaned and patted dry. Add in oil. Mix well.
2. Add in the rest of the spices and the brown sugar. Mix well and make sure all of the shrimp is coated evenly.
3. Cover with plastic wrap and refrigerate for up to 4 hours.

4. When the veggies are almost done preheat the oven to broil. Place the shrimp on a baking sheet and broil 3-4 minutes on each side. Be careful to watch the shrimp the entire time.

For the veggies:

1. Heat a large deep skillet on medium. Add the 1 Tbsp. of oil.
2. Slice the onions, green pepper, and tomatoes into thin slices. Add to the hot pan and stir well. Add the seasonings. Saute for 10 minutes, stirring often. Lower the heat if necessary.
3. Add garlic and saute an additional 5 minutes. Mix in cilantro. Saute 2 minutes.

To assemble:

1. Heat the tortillas in the microwave between paper towels. About 30 seconds.
2. Pile each tortilla with veggies and shrimp. Add any additional toppings such as salsa, cheese, and sour cream.

Enjoy!

Blackened Tilapia

Serves 2

Ingredients:

4 small tilapia filets
1 tsp. vegetable oil
1 tsp. paprika
1/2 tsp. vegeta
1/4 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder

Directions:

1. Defrost tilapia. Pat dry with paper towels.

2. Season the tilapia with all of the seasonings.

3. Heat a large skillet on high. Add oil.

4. Saute fish 3-4 minutes on each side.

Healthier Shrimp Scampi

Nutritional Value Per Serving:

• 342 calories
• 14.5 g total fat
• 3.6 g saturated fat
• 5.2 g polyunsaturated fat
• 1.3 g monounsaturated fat
• 154 mg sodium
• 35.5 g carbohydrates
• 23 g protein

4 small servings

Ingredients:

2 c. uncooked whole wheat penne pasta
3 Tbsp. I Can't Believe It's Not Butter, divided
1 tsp. vegetable oil
1/2 c. onions, diced
3 cloves garlic, minced
1/2 tsp. black pepper, divided
1 1/2 tsp. vegeta, divided
1/2 lb. shrimp, cleaned, cooked
1/2 tsp. crushed red pepper flakes
1/4 c. white wine or chicken stock
1 lemon, juice of
3 Tbsp. parmesan, reduced fat
1/4 c. fresh parsley, minced

Directions:

1. Cook pasta according to the package directions.

2. Heat 1 Tbsp. of butter and vegetable oil in a large skillet on medium high heat. Saute onions and garlic for 3 minutes. Add 1/4 tsp. black pepper and vegeta.

3. Season shrimp with 1/4 tsp. black pepper, red pepper flakes, and 1/2 tsp. vegeta. Increase the skillet to high and add shrimp. Saute 2 minutes. Add wine and let cook on high for 4 minutes.

4. Turn heat off and add lemon juice, parmesan, and parsley. Serve!

Fish Tacos

Serves 2


Ingredients:

• 4 tilapia filets
• 1 Tbsp. vegetable oil PLUS 1 tsp. vegetable oil
• lime, juice of
• 1/4 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/4 tsp. kosher salt
• 1/4 c. flour
• 4 tortillas
• cheese for garnish
• mexican slaw

Directions:

1. Cut each filet into 2 pieces, lengthwise. In a medium bowl combine fish, 1 Tbsp. oil, and lime juice. Toss to coat well. Add all seasonings. Lightly dredge in flour. Shake off excess.

2. Heat 1 tsp. of oil in a large skillet on medium-high heat. Saute fish until flaky and crispy. About 3-4 minutes on each side. Serve immediately.

3. We eat our tacos with soft shells white flour tortiallas, cheese, and slaw.

Delicious Couscous & Tilapia

This recipe is a healthier version of a pasta side dish in my opinion. We had it with grilled tilapia and it was sooo good together. However, chicken would be awesome too....

If you are a vegetarian you could add some grilled veggies or tofu  to make it more substantial as a main dish or a cold couscous salad.

Ingredients:

for couscous

1 Tbsp. unsalted butter (I see I can't believe it's not butter)
1 tsp. vegetable oil
1 medium onion, diced
2 cloves of garlic, minced
1 Tbsp. vegeta
1/2 tsp. black pepper
1/4 tsp. kosher salt
1 medium tomato, diced
2 1/4 c. chicken stock, low sodium
1/4 c. fresh cilantro
1/4 c. fresh parsley
2 Tbsp. mozzarella cheese, shredded
1 c. couscous, uncooked

for fish
1 1/2 lbs. tilapia
1/2 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. vegeta
2 tsp. paprika
aluminum foil
vegetable oil

Directions:

1. In a medium saucepan, heat vegetable oil and butter on medium-high heat. Saute onions for 4 minutes.

2. Add garlic, seasonings, and tomatoes. Saute 10 minutes.

3. Add chicken stock, parsley, and cilantro. Bring to a boil. Add couscous, stir to mix up. Turn off heat, cover and let sit for 5 minutes.  Easy peasy!!!

For the fish:

1. Sprinkle all of the seasonings on both sides of the fish. I like to cut my fish in half to help with even cooking.

2. Lay a layer of aluminum foil on your grill and lightly grease it with vegetable oil. 

3. Grill on high for 4 minutes on each side. You can also do this on the stove top in a saute pan. (of course leave out the foil and just use 1 tsp. of vegetable oil) 

Chloe LOVED the couscous!

ENJOY!!