Macro-friendly Spicy Shrimp Taco Bowl

 This dish is loaded with so many fresh bright flavors! I loved how many colors were in this dish and how healthy it tasted!

INGREDIENTS 

(Serves 6)

SPICY SHRIMP

2 lbs. shrimp

2 tsp. Chili powder

1 tsp. Cumin

1 tsp. Onion powder

1 tsp. Garlic powder

2 tsp. Salt

1/2 Tbsp. Olive oil

2 cloves garlic, minced 

Pinch of red pepper flakes for heat

Cabbage

MANGO SALSA 

1 Bell pepper, diced (red, orange, or yellow are best)

1 Jalapeño, diced

1 medium onion, diced

1 lime zested and juiced

1/4 tsp. Salt

1 1/4 C mango, diced

Handful of cilantro, chopped

DRESSING 

1/2 C non-fat Greek yogurt

1/2 C reduced-fat buttermilk

Half an avocado

1 oz. Cotija cheese

1/2 tsp. Onion powder

2 frozen garlic cubes or 2 minced cloves

3/4 tsp. Salt

1/4 tsp. Pepper

2 Tbsp. Fresh lemon juice

1/2-1 fresh jalapeño

Handful of cilantro - if you hate cilantro, sub parsley, still good!

2 Green onions

INSTRUCTIONS

Thaw and remove tails on your shrimp. Pat dry and place in a bowl. Add your dry seasonings and olive oil. Combine well so it covers the shrimp.

Heat a heavy bottomed skillet over high heat. Spray with a mist of olive oil spray.

Add your shrimp in a single layer, cooking in shifts if needed. Cook for 2 minutes, then flip. Cook how for 2 more minutes.

Turn off the pan and add the garlic and red pepper flakes. Toss around in the hot pan to cook the garlic just a little bit without burning.

Combine all the salsa ingredients to make the mango salsa and blend together all dressing ingredients to make the dressing. Store both in the fridge until you’re ready to use. Use them on all of your salads, bowls and tacos.

Cook cauliflower rice, or regular rice.

Toss cabbage with 1 Tbsp. Of the dressing and a squeeze of lime.

Add your cauliflower rice or rice to a bowl and top with dressed cabbage, spicy shrimp, mango salsa, avocado, and additional 2 Tbsp of dressing.

Finish with a sprinkle of cotija cheese, fresh cilantro, and a squeeze of fresh lime. Enjoy!

Thanks for the Original recipe found HERE. 

Clam Chowder

Mom's infamous Clam Chowder :)

INGREDIENTS:

2 Cans minced clams (Bo likes it extra, so we usually put in 3)
1 C finely chopped onions
1 C chopped celery
2 C diced potatoes
3/4 C butter
3/4 C flour
1 qt. Half and Half
1 1/2 tsp. salt
1/2 tsp. sugar
1 grated carrot
dash of pepper

INSTRUCTIONS:

Drain juice off clams onto vegetables and add enough water to just cover the vegetables. Cook until potatoes soften. Meanwhile, add butter and flour to a pan and cook for a minute. Slowly add in half and half, salt and sugar. Cook until thick and smooth. Combine this white sauce to the vegetables, add in the clams and heat until heated throughout.

Spinach Shrimp Pasta

I have used precooked shrimp and just skip the first step of cooking the shrimp. I like it this way because then it isn't too shrimp flavored, but if you are a shrimp fan definitely use the raw shrimp.

1 lb shrimp, peeled and deveined
1 Tbs Olive oil
1 Tbs Butter
2 Cloves garlic, minced
1 tsp Salt
1/2 tsp Pepper
1 1/2 C Milk
1 1/2 C Chicken Broth
8 Oz Fettuccine Pasta
4 C Spinach
1 tsp salt
1/2 tsp pepper
1/2 tsp Italian seasoning
1/4 C Parmesan Cheese, grated

Melt butter and olive oil in a big pan. Add the garlic and shrimp, seasoning with the salt and pepper. Cook until the shrimp is pink. Remove shrimp and keep warm. In the same pan, add milk, broth, and pasta. Cook for 10 minutes, stirring occasionally. Once the pasta is al dente, add the spinach, salt, pepper, seasoning, and cheese. Mix until the spinach is wilted. Add the shrimp back in and stir till everything is covered with sauce. Eat with extra cheese if you like.