Shrimp Taco Pasta

Life has been busy! With companies going back to “normal” and work travel picking up, I have had less time to focus on nutrition an new recipes. However, this has also been a blessing because the recipes that I have been creating have been super fast and just as tasty. This has been my go-to for a quick an easy meal or meal prep lately because it doesn’t take a lot of time, it has a great macronutrient ratio for me and it involves one of my favorite flavors…Taco! This recipe creates 3-5 meals depending on how much you want per serving. You can substitute the shrimp with chicken if you prefer. Macros are listed at the bottom!

INGREDIENTS

1 tbsp Olive Oil
2 Bell Peppers
1 Poblano Pepper
1 White Onion
2 tbsp Taco Seasoning (low sodium)
1 bag of Shrimp (roughly 600-700 grams) – Peeled and Deveined
1.5 cup Cherry Tomatoes
1 box Banza Penne (8 oz)
Optional: Jalapenos or Chilies

Instructions

In a large pot, start water for pasta. Cook pasta until al dente. ~10-11. Don’t overcook because when you mix the pasta in later, it will fall apart since it is made of chickpeas.
Cut onion and peppers Julien style
In a large pot or sauce pan, add olive oil and heat over medium high heat. Once hot, add peppers, onions, and tomatoes.
Cover and let cook for 5 minutes and add Taco Seasoning and Pepper to taste.
Stir every few minutes until veggies are very soft and then add washed, peeled and deveined shrimp and cook until shrimp are fully cooked and have turned pink.
Drain cooked pasta and add pasta to the pot with veggies and shrimp. Stir and serve or save for your lunch tomorrow!

Full Recipe Nutrition:

Macronutrient	Grams
Calories	1561
Protein	137
Net Carbs	175
Fat	32

1686 Grams Total Recipe

Sundried Tomato & Spinach Scampi (GF, DF)

Dinner, Recipes

INGREDIENTS

8 oz Fettuccini (Gluten Free)
2-3 tbsp Butter (Plant Based Sub)
¼ cup Sundried Tomatoes (Julien Style)
1 cup Vegetable Broth
2 Garlic Cloves (minced or pressed)
2 cup Spinach
1 lb. Shrimp (Peeled and Tail Off)
1 tsp Pepper
Salt (To Taste)
Parmesan Cheese (Optional – Vegan options sub)
Red Pepper Flakes (To Taste)

INSTRUCTIONS

Bring pot of water to a boil and cook pasta until al dente.
In a small bowl, combine vegetable broth with sundried tomatoes and let sit for about 5 minutes.
While sundried tomatoes are soaking, heat a large non-stick pan over medium heat and add butter and garlic. Sauté garlic until fragrant, about one minute.
Add pepper and shrimp to pan and cook over medium heat until shrimp start to turn pink. Add sundried tomatoes, broth, red pepper flakes and spinach.
Increase heat to medium high and simmer until shrimp are cooked and sauce reduces by 1/2.
Once pasta is done, drain and lightly salt. Add cooked pasta and mix in sauce. Serve immediately and top with cheese (optional)

Sundried Tomato & Spinach Scampi

8 oz Fettuccini ((Gluten Free))
2-3 tbsp Butter ((Plant Based Sub))
¼ cup Sundried Tomatoes ( (Julien Style) )
1 cup Vegetable Broth
2 Garlic Cloves ( (minced or pressed))
2 cup Spinach
1 lb. Shrimp ((Peeled and Tail Off) )
1 tsp Pepper
Salt ((To Taste))
Parmesan Cheese ((Optional – Vegan options sub))
Red Pepper Flakes ((To Taste))

Bring pot of water to a boil and cook pasta until al dente.
In a small bowl, combine vegetable broth with sundried tomatoes and let sit for about 5 minutes.
While sundried tomatoes are soaking, heat a large non-stick pan over medium heat and add butter and garlic. Sauté garlic until fragrant, about one minute.
Add pepper and shrimp to pan and cook over medium heat until shrimp start to turn pink. Add sundried tomatoes, broth, red pepper flakes and spinach.
Increase heat to medium high and simmer until shrimp are cooked and sauce reduces by 1/2.
Once pasta is done, drain and lightly salt. Add cooked pasta and mix in sauce. Serve immediately and top with cheese (optional)

Quesadilla Burger

Dinner, Recipes

I can’t wait for you to try this. This burger is so flavorful and different from your typical burger and fries. All seasoning used was from Badia Spices and can usually be found at your local grocery store.

INGREDIENTS

8 Corn Tortillas
½-1 cup Shredded Cheese
½ Bell Pepper, Diced
½ White Onion, Diced
4 tbsp Pico De Gallo
2 tsp Fajita Seasoning
½ tsp Salt
½ tsp Pepper
½ tsp Garlic Power
½-1 LB Ground Beef or 2 premade patties
olive oil

INSTRUCTIONS

In a small bowl, combine fajita seasoning, salt, pepper and garlic powder.
If using pre-made patties, season both sides well. If using ground beef, mix seasoning in with the ground beef and form two patties. Set aside.
Heat a griddle or pan over medium-high heat and place burgers in pan once hot. Place the burger patties in the hot pan, leaving a little space between each one and cook for 3 to 5 minutes each side. Move on to next step while burgers are cooking.
In a separate pan, using a flat top frying pan or square griddle, spray with non-stick spray or lightly grease.
Heat pan over medium heat. One hot, add a drizzle of olive oil on one corner and add peppers and onions. Sauté for 2 minutes until peppers and onions begin to soften and then on the other side of pan, lay out 2-4 corn tortillas (depending on size) and top with cheese. NOTE: you need 4 tortillas per burger. in this step, you need to lay out half of the tortillas you plan on using. For example, if you have one burger you need to lay out 2 tortillas at this step. 2 burgers = 4 tortillas etc.
Cook tortillas for about 2 minutes and then top with peppers, onions, more cheese and the top tortilla. Flip the mini quesadilla and cook for 2-4 minutes on the other side. Each side should be golden brown and crispy.
Once done, remove from heat. At this time, the burgers should also be done cooking.
Assemble by placing one quesadilla on a plate, adding a burger, topping with 2 tbsp. of fresh Pico and finishing with another quesadilla. Enjoy! PS. don’t burn yourself on the cheese

20 Min Quesadilla Burger

8 Corn Tortillas
½-1 cup Shredded Cheese
½ Bell Pepper, Diced
½ White Onion, Diced
4 tbsp Pico De Gallo
2 tsp Fajita Seasoning
½ tsp Salt
½ tsp Pepper
½ tsp Garlic Power
½-1 LB Ground Beef or 2 premade patties
olive oil

In a small bowl, combine fajita seasoning, salt, pepper and garlic powder.
If using pre-made patties, season both sides well. If using ground beef, mix seasoning in with the ground beef and form two patties. Set aside.
Heat a griddle or pan over medium-high heat and place burgers in pan once hot. Place the burger patties in the hot pan, leaving a little space between each one and cook for 3 to 5 minutes each side. Move on to next step while burgers are cooking.
In a separate pan, using a flat top frying pan or square griddle, spray with non-stick spray or lightly grease.
Heat pan over medium heat. One hot, add a drizzle of olive oil on one corner and add peppers and onions. Sauté for 2 minutes until peppers and onions begin to soften and then on the other side of pan, lay out 2-4 corn tortillas (depending on size) and top with cheese. NOTE: you need 4 tortillas per burger. in this step, you need to lay out half of the tortillas you plan on using. For example, if you have one burger you need to lay out 2 tortillas at this step. 2 burgers = 4 tortillas etc.
Cook tortillas for about 2 minutes and then top with peppers, onions, more cheese and the top tortilla. Flip the mini quesadilla and cook for 2-4 minutes on the other side. Each side should be golden brown and crispy.
Once done, remove from heat. At this time, the burgers should also be done cooking.
Assemble by placing one quesadilla on a plate, adding a burger, topping with 2 tbsp. of fresh Pico and finishing with another quesadilla. Enjoy! PS. don't burn yourself on the cheese

Tomato Spinach Pesto Sauce

Dinner, Recipes

This sauce is perfect over pasta or on a sandwich. It is dairy free and packed with flavor and nutrients. The best part, is it is ready in minutes! You take all the sauce ingredients and just process them, or blend them, for about 1-2 minutes and it is ready.

I personally prefer this over pasta with some salt and pepper shrimp or used as a condiment on an Italian style sandwich.

INGREDIENTS

1 cup Fresh Basil, packed
2 cup Fresh Spinach
3-4 Small Garlic Cloves (2 large ones)
¼ cup Olive Oil
10 oz Cherry Tomatoes (1 Container)
½ tsp Salt
½ tsp Pepper
½ tsp Red Pepper Flakes Optional

INSTRUCTIONS

Add all ingredients in a processer and process for 1 minute. Everything should be well combined but it should not be a paste.
No Cooking: You can serve over hot pasta without cooking the sauce
Cooking: Fold into pasta and cook over medium heat for 5 minutes. Add your protein of choice such as shrimp or chicken and then serve hot.

Tomato Spinach Pesto Sauce

1 cup Fresh Basil, packed
2 cup Fresh Spinach
3-4 Small Garlic Cloves (2 large ones)
¼ cup Olive Oil
10 oz Cherry Tomatoes (1 Container)
½ tsp Salt
½ tsp Pepper
½ tsp Red Pepper Flakes (Optional)

Add all ingredients in a processer and process for 1 minute. Everything should be well combined but it should not be a paste.
No Cooking: You can serve over hot pasta without cooking the sauce
Cooking: Fold into pasta and cook over medium heat for 5 minutes. Add your protein of choice such as shrimp or chicken and then serve hot.

Main Course

Sweet & Spicy Tamari Shrimp

Dinner, Recipes

Happy Tuesday Everyone! If you are looking for a simple Asian influenced dinner, consider this Sweet & Spicy Tamari Shrimp using Huy Fong Fresh Chili Garlic Sauce. For those of you that don’t know, Tamari is very similar to Soy Sauce but it is generally a little thicker and has less sodium. It is also Gluten Free, which most Soy Sauce is not. If you can’t find Tamari at your grocery store then you can certainly substitute with Low Sodium Soy Sauce. If you are on a Keto, or low carb diet, you can substitute the rice with Cauliflower Rice.

Instructions

Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone. The reason we want to rise the rice to ensure that we are rinsing away any debris but also to make it less sticky.
While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes. Be sure not to burn the garlic, if the heat is too high you can just remove the pan from the heat for a minute while you are stirring in the garlic.

Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more chili garlic sauce if you want to spice it up.

Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.
In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent. To make the carrot ribbons, simply use a peeler and “peel” the carrot until you have a pile of ribbon like carrot strings.
Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

INGREDIENTS

Sauce

1 tbsp Olive Oil
1 tbsp Minced Garlic
1 tbsp Chili Garlic Sauce
1 tbsp Honey
2 tbsp Tamari Sauce – Low Sodium

Other Ingredients

2 cups Shrimp/Prawns, deshelled and detailed
2 cups Broccoli, chopped
1 cup Basmati Rice
1 Carrot Ribbons
1 tbsp Olive Oil
2 cup Water
Sesame Seeds Optional

INSTRUCTIONS

Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone.
While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes.
Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more Chili garlic sauce if you want to turn up the heat.
Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.
In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent.
Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

Sweet & Spicy Tamari Shrimp

Sauce

1 tbsp Olive Oil
1 tbsp Minced Garlic
1 tbsp Chili Garlic Sauce
1 tbsp Honey
2 tbsp Tamari Sauce – Low Sodium

Other Ingredients

2 cups Shrimp/Prawns, deshelled and detailed
2 cups Broccoli, chopped
1 cup Basmati Rice
1 Carrot (Ribbons)
1 tbsp Olive Oil
2 cup Water
Sesame Seeds (Optional)

Rinse rice until water is clear and then combine 1 tbsp olive oil with 2 cups of water and 1 cup of basmati rice. Bring to a boil and then reduce to simmer until water is completely gone.
While rice is cooking, combine 1 tbsp olive oil in a large pan with minced garlic over low heat. Cook until garlic is fragrant 1-2 minutes.
Stir in chili garlic sauce, honey and tamari sauce and cook over medium until thickened. Feel free to add more Chili garlic sauce if you want to turn up the heat.
Divide sauce in half, keeping half of the sauce in the large frying pan. Add bite size broccoli to the large sauce pan, add a splash of water and cover. Cook on medium for 4-5 minutes.
In a medium sauce pan, combine shrimp, carrot ribbons and remaining sauce over medium high heat. Stir and cook for 3-4 minutes until shrimp are no longer translucent.
Combine rice, broccoli and shrimp in a dish and top with sesame seeds.

Main Course

Chipotle Veggie & Shrimp Tacos

Dinner, Recipes

Looking for a Gluten Free, Dairy free and Soy free dish? Look no more! This bowl is packed with nutrients, flavor and antioxidants. The bulk of this meal is vegetables so you will have no problem hitting your veggie intake goal if you make this. It is also very easy to meal prep or tailor to your diet. Simple skip the shrimp to make it a vegan meal or add some chicken to change the protein.

Due to some health concerns of people really close to me, I have been trying to cook Gluten and Dairy free meals. At first I thought that I would have to sacrifice taste but I was very wrong. I found that when you eat gluten and dairy free, you are often actually eating healthier because you resort to more vegetables to fill the meals. It also forces you to get our of your comfort zone and try new things.

I

INGREDIENTS

½ tsp Ancho Chipotle Powder
½ tsp Salt
½ tsp Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
1 Stalk Broccoli (about 1 cup)
1 Baby Bell Pepper (about ½ cup)
1 Zucchini
1 Poblano Pepper
1 Medium Sweet Potato
½ Red Onion
Olive Oil
15-20 Shrimp Prawns

INSTRUCTIONS

Preheat oven at 425°F.
In a small bowl, combine all spices and set aside.
Wash and dry all produce. Cut Broccoli into bite size pieces, cut zucchini, sweet potato, poblano pepper, bell pepper and onion into ¼in cubes.
Combine all ingredients in a large bowl with a drizzle of olive oil.
Lay flat on a parchment paper lined baking pan and bake in the oven for 25 minutes. Stirring half way through. Note: Depending on how large the sweet potatoes pieces are, you may need a few extra minutes.
While veggies are cooking, detail the prawns, rinse and pat dry.
Heat a medium frying pan over medium high heat and drizzle olive oil in pan. Sauté shrimp with a dash of salt until pink and lightly browned on each side.
Once veggies are done, remove from oven and combine with shrimp. Serve over quinoa, rice or in a wrap.

Chipotle Veggie Shrimp Tacos

½ tsp Ancho Chipotle Powder
½ tsp Salt
½ tsp Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
1 Stalk Broccoli (about 1 cup)
1 Baby Bell Pepper (about ½ cup)
1 Zucchini
1 Poblano Pepper
1 Medium Sweet Potato
½ Red Onion
Olive Oil
15-20 Shrimp Prawns

Preheat oven at 425°F.
In a small bowl, combine all spices and set aside.
Wash and dry all produce. Cut Broccoli into bite size pieces, cut zucchini, sweet potato, poblano pepper, bell pepper and onion into ¼in cubes.
Combine all ingredients in a large bowl with a drizzle of olive oil.
Lay flat on a parchment paper lined baking pan and bake in the oven for 25 minutes. Stirring half way through. Note: Depending on how large the sweet potatoes pieces are, you may need a few extra minutes.
While veggies are cooking, detail the prawns, rinse and pat dry.
Heat a medium frying pan over medium high heat and drizzle olive oil in pan. Sauté shrimp with a dash of salt until pink and lightly browned on each side.
Once veggies are done, remove from oven and combine with shrimp. Serve over quinoa, rice or in a wrap.

Tex Mex Shrimp Salad

Dinner, Recipes

INSTRUCTIONS

Roasted Chickpeas

Preheat oven to 425°F.
Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool!

Shrimp

Remove tails and skin from the Shrimp, rinse and pat dry. Season with your seasoning of choice. I personally love The Spice Lab Seasoning, Spicy Seafood. You can get this at your local Publix if you are in the Florida area.
In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth. You can make your own ranch if desired. The Kitchen Girl has a great recipe. However, I find it is easier to do it with premade ranch and the grocery store does have some great healthy options. I choose to add avocado to incorporate a healthy fat and to increase the creaminess of the dressing.

Assembly

In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
Top with all the veggies and chickpeas and then place shrimp on top. If you would like to use Corn Riblets to add some aesthetics, try my recipe here.
Garnish with cilantro if desired!

INGREDIENTS

Salad and Toppings

¼ cup Bell Peppers, Diced
4 cup Spring Mix
¼ cup Tomato, Diced
¼ cup Black Beans, Rinsed and Drained
¼ cup Red Onion, Diced
¼ cup Corn

Roasted Chickpeas

16 oz Chickpeas, rinsed
1 tbsp Olive Oil
1 tbsp Taco Seasoning

Shrimp

15-20 Shrimp Prawns, no tails
1 tbsp Olive Oil
1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

2-3 tbsp Ranch Dressing
1 tbsp Cilantro
½ Avocado
2 tbsp Water

INSTRUCTIONS

Chickpeas

Preheat oven to 425°F.
Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.
In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
Top with all the veggies and chickpeas and then place shrimp on top.
Garnish with cilantro if desired!

Tex Mex Shrimp Salad

Salad and Toppings

¼ cup Bell Peppers, Diced
4 cup Spring Mix
¼ cup Tomato, Diced
¼ cup Black Beans, Rinsed and Drained
¼ cup Red Onion, Diced
¼ cup Corn

Roasted Chickpeas

16 oz Chickpeas, rinsed
1 tbsp Olive Oil
1 tbsp Taco Seasoning

Shrimp

15-20 Shrimp Prawns, no tails
1 tbsp Olive Oil
1 tbsp Spicy Seafood Seasoning, Taco Seasoning or Salt and Pepper

Dressing

2-3 tbsp Ranch Dressing
1 tbsp Cilantro
½ Avocado
2 tbsp Water

Chickpeas

Preheat oven to 425°F.
Drain and rinse chickpeas and then pat dry. It is important to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven.
Transfer the chickpeas to a parchment-lined baking sheet and drizzle olive oil and season with taco seasoning.
Bake on middle rack for 20 minutes, shaking half way through. You want them crispy on the outside and chewy in the middle. Once done, remove and let cool

Shrimp

Remove tails and skin from the shirmp, rinse and pat dry. Season with your seasoning of choice.
In a medium-large pan, heat 1 tbsp. of olive oil and cook for 1-2 minutes on each side until completely pink and slightly browned on edges.

Dressing

Combine ranch, cilantro, avocado and water into a processor or blender and blend until smooth.

Assembly

In a large bowl, mix the lettuce/spring mix with the dressing so that it is lightly covered.
Top with all the veggies and chickpeas and then place shrimp on top.
Garnish with cilantro if desired!

Main Course

Chicken Fajita Pasta

Dinner, Recipes

I just got back from a trip to Vermont, which was lovely by the way, and the only items I had in the fridge that weren’t bad was peppers, onions and garlic. Instantly I thought of stir-fry or fajitas but I was craving pasta so that is where the Chicken Fajita Pasta was born (at least for me).

INGREDIENTS

8 oz Pasta
1 Garlic Clove
1 Small Onion
2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
1=2 Chicken Breast
2 tbsp Fajita Seasoning
1 tsp Salt for pasta mix
1 tsp Pepper for pasta mix
3 tbsp Heavy Cream
½ Cup Mexican or Cheddar Cheese
Olive Oil
Salt and Pepper to Taste for chicken

Instructions:

Bring pot of water to boil and cook pasta until al dente. Don’t overcook because it will fall apart when combining with sauce.
Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.
Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.
In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about 3-4 minutes per side. Once done, cut into 1 inch strips or cubes.
Slice onion and bell peppers into 1/4 inch pieces and mince garlic.
In another large pan, drizzle olive oil and heat on high. Once oil is hot, combine peppers and onions and sauté for about 1-2 minutes but do not burn.
Reduce heat down to medium add garlic and cook for 30 seconds.
Then add cream and stir for 1 minute.
Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.
Feel free to top with extra cheese or some chili flakes!

Chicken Fajita Pasta

8 oz Pasta
1 Garlic Clove
1 Small Onion
2 cup Sliced Bell Peppers (about 2 large or 13-14 mini sweet peppers)
1=2 Chicken Breast
2 tbsp Fajita Seasoning
1 tsp Salt (for pasta mix)
1 tsp Pepper (for pasta mix)
3 tbsp Heavy Cream
½ Cup Mexican or Cheddar Cheese
Olive Oil
Salt and Pepper to Taste (for chicken)

Bring pot of water to boil and cook pasta until al dente. Don't over cook because it will fall apart when combining with sauce.
Rinse and pat dry the chicken breast and then pound them until they are about half the thickness. This will make them more tender and cook through.
Salt and pepper the chicken to taste and sprinkle about 1/4th the fajita seasoning on them. Save the rest for later.
In a pan over medium high heat, drizzle about 1tbsp of olive oil in the pan and place chicken. Cook for about3-4 minutes per side. Once done, cut into 1 inch strips or cubes.
Slice onion and bell peppers into 1/4 inch pieces and mince garlic.
Reduce heat down to medium add garlic and cook for 30 seconds.
Then add cream and stir for 1 minute.
Add cubed chicken, pasta, 1/4 cup pasta water, fajita seasoning, cheese, tsp of salt, tsp of pepper and combine gently until sauce is thickened.
Feel free to top with extra cheese or some chili flakes!

Main Course

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Brie, Pear and Caramelized Onion

Appetizers, Snacks & Sides, Dinner, Recipes

This Brie, Pear and Caramelized Onion Pizza is a sweet and savory meal that can be served as a snack, appetizer or as the meal! The recipe can can make 1 medium-large pizza or two small ones. I had made two small ones as featured in the photos. Feel free to buy pre-made crust to make your life even more simple. Enjoy!

INGREDIENTS

Toppings

1 Large Onion
1 tsp Olive Oil
½ tsp Sugar
½ Ripe Pear thinly sliced
4 oz Brie
Salt & Pepper
1 tbsp Honey

Dough

2 Cup All Purpose Flour
1 Packet Instant Yeast
1¼ tsp Sugar
¾ tsp Salt
2 tbsp Olive Oil
¾ cup Warm Water

INSTRUCTIONS

Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Once combined, add olive oil and water and stir well or use a mixer for about 1-2 minutes.
Carefully add the other cup of flour gradually while stirring until the dough begins to become a ball. Flour your hands and roll dough into a ball, place in a bowl and cover for 30 minutes until it has doubled in size.
While the dough is rising, slice the onion and saute for about 5-6 minutes on medium heat with a dash of olive oil and ½ tsp of sugar. Cook until golden brown and set aside.
Once dough has risen, you can use your hands to deflate it and then put it on a floured surface and kneed for about 2 minutes until soft.
Roll out the dough into either 1 or 2 pizzas. Shape doesn’t necessarily matter unless you care about aesthetics.

Toppings & Cooking

Preheat oven with pizza stone in it at 425°F
On rolled dough, lightly salt and pepper the dough, place thinly sliced pear evenly apart on the pizza.
Slice Brie into small, thin slices and layer on top of the pears.
Top with caramelized onions and drizzle with Honey.
Place in oven, on pizza stone, and bake at 425°F for about 15-20 minutes

Brie, Pear and Caramelized Onion Pizza

Brie, Pear and Caramelized Onion Pizza. Sweet and Savory. This makes about 2 small Pizza's or one medium-large pizza

Toppings

1 Large Onion
1 tsp Olive Oil
½ tsp Sugar
½ Ripe Pear (thinly sliced)
4 oz Brie
Salt & Pepper
1 tbsp Honey

Dough

2 Cup All Purpose Flour
1 Packet Instant Yeast
1¼ tsp Sugar
¾ tsp Salt
2 tbsp Olive Oil
¾ cup Warm Water

Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Once combined, add olive oil and water and stir well or use a mixer for about 1-2 minutes.
Carefully add the other cup of flour gradually while stirring until the dough begins to become a ball. Flour your hands and roll dough into a ball, place in a bowl and cover for 30 minutes until it has doubled in size.
While the dough is rising, slice the onion and saute for about 5-6 minutes on medium heat with a dash of olive oil and ½ tsp of sugar. Cook until golden brown and set aside.
Once dough has risen, you can use your hands to deflate it and then put it on a floured surface and kneed for about 2 minutes until soft.
Roll out the dough into either 1 or 2 pizzas. Shape doesn't necessarily matter unless you care about aesthetics.

Toppings & Cooking

Preheat oven with pizza stone in it at 425°F
On rolled dough, lightly salt and pepper the dough, place thinly sliced pear evenly apart on the pizza.
Slice Brie into small, thin slices and layer on top of the pears.
Top with caramelized onions and drizzle with Honey.
Place in oven, on pizza stone, and bake at 425°F for about 15-20 minutes

Appetizer, Main Course

pizza

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One Sheet Shrimp Fajitas

Dinner, Recipes

INGREDIENTS

1-1½ lb Shrimp Peeled
1 Yellow Baby Bell, Sliced
1 Orange Baby Bell, Sliced
1 Red Baby Bell, Sliced
1 Small Red Onion, Sliced
1 tbsp Chili Powder
1 tsp Salt
½ tsp Garlic Powder
½ Onion Powder
½ Fajita Seasoning
½ Paprika
2 tbsp Sour Cream
1 tbsp Cilantro
Tortillas Warmed
1½ tbsp Olive Oil
Optional: Avocado, Diced Jalapeños, Shredded Cheese, Diced Tomatoes

INSTRUCTIONS

Preheat oven to 450°F
Rinse and pat dry shrimp. In a large bowl, combine sliced veggies, shrimp, olive oil and seasoning and mix well. NOTE: You can substitute the Fajita seasoning with Cumin or Taco.
Spray a baking sheet with non-stick spray lightly and spread veggies and shrimp out evenly.
Cook at 450°F for 10 minutes, stir and then cook for an additional 5 minutes.
In a small bowl, mix the sour cream and minced cilantro with a splash of water to make crème.
Place veggie and shrimp fajita mix on a warm tortilla and top with diced jalapeños, cilantro crème, avocado and cheese if desired!

One Sheet Shrimp Fajitas

1-1½ lb Shrimp Peeled
1 Yellow Baby Bell, Sliced
1 Orange Baby Bell, Sliced
1 Red Baby Bell, Sliced
1 Small Red Onion, Sliced
1 tbsp Chili Powder
1 tsp Salt
½ tsp Garlic Powder
½ Onion Powder
½ Fajita Seasoning
½ Paprika
2 tbsp Sour Cream
1 tbsp Cilantro
Tortillas Warmed
1½ tbsp Olive Oil
Optional: Avocado, Diced Jalapeños, Shredded Cheese, Diced Tomatoes

Preheat oven to 450°F
Rinse and pat dry shrimp. In a large bowl, combine sliced veggies, shrimp, olive oil and seasoning and mix well. NOTE: You can substitute the Fajita seasoning with Cumin or Taco.
Spray a baking sheet with non-stick spray lightly and spread veggies and shrimp out evenly.
Cook at 450°F for 10 minutes, stir and then cook for an additional 5 minutes.
In a small bowl, mix the sour cream and minced cilantro with a splash of water to make crème.
Place veggie and shrimp fajita mix on a warm tortilla and top with diced jalapeños, cilantro crème, avocado and cheese if desired!

Main Course