Shrimp with Roasted Tomatoes and Feta

Here’s a quick and easy recipe perfect for summer days. It can be an appetizer or paired with zucchini noodles, spaghetti squash or sweet potatoes for a complete meal.

Ingredients

3-5 large tomatoes
1.5 lbs shrimp peeled and deveined.
3 tbsp olive oil
3 tbsp minced garlic
2 tsp lemon juice
1/2 cup fresh parsley I used dried parsley flakes to taste
1 cup feta cheese
Pepper to taste

Method

Preheat oven to 425. Place chopped tomatoes in baking dish. Add olive oil, garlic and pepper, toss. Bake for 20 mins on top rack.

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Take out and toss in shrimp, lemon juice, parsley and feta cheese.

I bought cooked shrimp so the dish was ready to serve. If you get uncooked shrimp, place back in oven for another 15-20 mins or until shrimp are fully cooked.

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Quinoa and Turkey Chili

If you are unfamiliar with Quinoa here is a good page to guide you.

I came up with this recipe while searching for ways to add quinoa to my dishes. Quinoa is so bland that they only way is to mix it with something else and give it some flavor. This was an easy way to have a complete meal, just add some veggies or a salad on the side.

Feel free to adjust ingredients as I’m not too good at measuring.

Ingredients

1 lb of lean ground turkey
16 oz of organic vegetable broth
1 small can of tomato sauce or one 6 oz tomato paste
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tbsp olive oil
1 cup of Quinoa
Salt and pepper to taste
1 can of black beans (optional) rinsed and drained

Method

In large skillet heat oil and add turkey with all the spices and chopped vegetables, brown and cook. Add in all the liquids and quinoa. Cover and cook for 15-30 mins stirring frequently, until most liquid has been absorbed and quinoa is cooked.

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Zucchini Noodles

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I can not believe I had not tried this before. What was I waiting for?!? Having some extra zucchini in my fridge gave me the idea of pairing it with some home made picadillo.

So good! All you have to do is scrape the zucchini with a julienne, avoiding the seeds. I placed the shredded zucchini on the skillet for a few minutes to soften up some. Serve with protein on top.

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