Shrimp Pasta with Tomatoes, Spinach and Feta

After scoring some yummy shrimp on sale at the grocery store, I've been experimenting with how best to integrate them into meals. This simple pasta is packed with flavor and only took about ten minutes to prepare, including preparing the pasta. It's perfect for a light summer dinner and definite proof that you don't need to douse your pasta in a heavy, fatty sauce! 

What You'll Need:

(serves 3-4)

1 lb pasta (I used thin spaghetti but angel hair pasta would be divine!)

1 lb shrimp, peeled and deveined 

1 large tomato, diced

2 cloves garlic, minced

2 cups spinach

1/2 cup feta cheese 

juice of 1/2 lemon 

1 tbsp olive oil

salt and pepper 

dash of crushed red pepper

What To Do:

Prepare pasta according to package. 

Meanwhile, heat saucepan to medium heat. Add olive oil, garlic, tomatoes and spinach. Cook for about two minutes, making sure the spinach is completely wilted. 

Add shrimp in one layer, cooking 1-2 minutes per side or until opaque and white. Season with salt, pepper and red pepper. Squeeze lemon over the shrimp and stir to combine all the flavors. 

Drain pasta, reserving 1/2-1 cup pasta water. Pour pasta directly into pan with shrimp and stir to combine. Drizzle in pasta water to coat the noodles as desired. Add feta cheese. Stir and serve!

original recipe

Summer Tuna Salad

If you're looking for something light, simple, healthy and delicious, this is a great salad to throw together! I was improvising with what I had on hand, but was surprised at how much I loved this dish. The flavors work really well together- with sweet, savory, and creamy. It's also great because it fits into pescetarian, paleo and gluten free diets!

I'll admit that I didn't use exact measurements, so be sure to adjust to your specific taste preferences!

What You'll Need:

(1 large portion or 2 small portions)

1 can white albacore chunk tuna 

1/2 small mango, diced

1/4 cup diced onion

1/2 avocado, diced

1/4 cup corn (I used canned but fresh or frozen would work as well!)

sea salt

fresh cracked black pepper

salad greens (I used baby spinach, but romaine or mixed greens would make great subsitutions)

*optional* chipotle dressing 

What To Do:

Combine all of the ingredients together and serve over greens. Drizzle with chipotle dressing if desired.

   

Balsamic Honey Chicken with Apples

This was a quick, healthy and delicious meal

It's perfect for a hectic weeknight and has lots of flavor! 

What You'll Need:

2 boneless, skinless chicken breasts

salt

black pepper

1 tbsp olive oil

2 cloves garlic, minced

1 large apple, diced

1 cup chicken broth

1/4 cup balsamic vinegar

3 tbsp honey

1 1/2 tsp cornstarch 

What To Do:

Rinse the chicken in cold water and pat dry with paper towels. (Be sure they are completely dry.) If desired, pound chicken to preferred thickness. Season both sides with salt and pepper.

Heat oil over medium heat. Add the chicken and cook for 3-4 minutes on each side, turning once, until no longer pink in the center and the juices run clear. Remove the chicken from the heat and transfer to a plate. Cover to keep it warm.

Add the garlic and turn the heat down to medium for 2 minutes or until the garlic is soft. Add the apple andand 1/4 cup of the chicken broth and continue cooking for 3 to 4 minutes, stirring occasionally, until the apple is soft. In a small bowl, combine the remaining chicken broth, balsamic vinegar, honey and cornstarch. Pour over the apple mixture. Increase the heat to high until it comes to a boil and then immediately lower the heat and simmer, stirring frequently for 4 to 6 minutes or until the sauce thickens. Return the chicken and any juices to the pan and cook for 1 to 2 minutes. taste and adjust the seasoning as desired.

Using a slotted spoon, serve chicken and apples over brown rice.

Recipe adapted from Panera Bread