Shrimp Scampi with Spaghetti Squash

Ingredients

  • 1 1/4 pounds large shrimp, peeled and deveined
  • 1 1/2 teaspoons smoked paprika
  • sea salt and fresh pepper
  • 1 tablespoon extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 shallot or 1/4 of a white onion, minced
  • 3 cups fresh baby spinach
  • 1/2 cup fresh basil leaves, chopped (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons freshly grated Parmesan cheese

For the squash:

  • 1 (2-3 pounds) spaghetti squash
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half lengthwise from stem to end and scrape out the seeds with a spoon. Brush with olive oil and season with salt and pepper.
  3. Place squash, cut-side up, on a baking sheet. Roast until tender, about 35-45 minutes.
  4. Let rest until cool enough to handle.
  5. Using a fork, scrape the flesh out and set aside.
  6. Season shrimp with smoked paprika, salt and pepper.
  7. Drizzle oil in a large skillet over medium heat and add shrimp, garlic and shallot. Cook, stirring occasionally, until shrimp turn pink, about 2-3 minutes; set aside.
  8. Add squash and spinach to the skillet and cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. Stir in basil and lemon juice; season with salt and pepper.
  9. Serve, topped with shrimp and garnished with Parmesan.

Nutrition Info: Calories 205, Protein 26g, Carb 10g, Fat 12g. 

Baked Buffalo Chicken Strips

Ingredients

  • 2 to 3 boneless, skinless chicken breasts, cut into strips
  • 1 cup almond flour
  • ½ cup parmesan cheese, grated
  • ½ tsp salt
  • 1 tablespoon oregano
  • 1 tbsp garlic powder
  • 3/4  cup Frank’s Buffalo Hot Sauce
  • 2 tbsp olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. In a small bowl mix together the almond flour, parmesan, salt, and seasonings.
  3. In another small bowl, pour in the buffalo hot sauce and olive oil. Whisk to combine.
  4. Dip the chicken pieces into the hot sauce/oil mixture and then roll them around in the almond flour mixture, coating completely.
  5. Places the coated chicken onto a lightly greased baking sheet.
  6. Bake in the oven for about 25­-30 minutes until they are browned and cooked through.

Instant Pot “Rotisserie” Chicken

Ingredients:

  • 3 pound chicken, whole
  • 2 Tablespoons olive oil
  • salt & black pepper
  • 1/2 medium onion, cut into quarters
  • 5 large cloves fresh garlic, peeled and left whole
  • seasoning mix (ingredients below)
  • 1 cup chicken stock or water

Seasoning Mix

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon basil

Directions:

  • Rub chicken with olive oil and season with salt and pepper.
  • Place the onion wedges and garlic cloves inside the chicken cavity.
  • Turn on the pressure cooker and press the Sauté button.
  • Add the remaining olive oil to the metal pan. When it heats up, add the whole chicken and brown both sides, about 4-5 minutes each side.
  • Remove the chicken and set aside. Place the trivet in the bottom of the metal pan and pour in chicken stock.
  • Rub down chicken with Seasoning Mix.
  • Place the chicken, breast side up in the instant pot and seal the lid.
  • Set Instant Pot to Manual for 25 minutes.
  • When the timer ends, let the pressure to release for 15 minutes.
  • Allow chicken to rest before serving.

Spaghetti Squash Boats with Sausage & Kale

Ingredients
1 medium spaghetti squash or 2 small
1 1/2 lbs. italian chicken sausage
1 yellow onion, diced
4 cloves garlic, minced
1 bundle kale, stems removed and chopped
3 tbsp extra virgin olive oil
Salt and pepper
2 tbsp toasted pine nuts
2 tbsp fresh parsley, chopped

Directions
Preheat the oven to 400 degrees. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45-50 minutes.

Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat, and add the onion and garlic. and sauté for 4-5 minutes. Add the sausage and break apart with a wooden spoon. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked thoroughly. Add the kale and stir, cooking for a few minutes more to wilt. Remove from heat and set aside.
Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.

Addictive Roasted Broccoli

Sounds like an oxymoron but it’s true – even my kids liked it.  They ate it all!

Ingredients:

  • 2 heads of broccoli crowns
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, minced
  • ½ teaspoon sea salt
  • 3 tablespoons raw, sliced almonds
  • 2 teaspoons fresh squeezed lemon juice
  • 3 tablespoons grated pecorino or parmesan cheese
  • zest of half a lemon

Directions:

Preheat the oven to 475 degrees.

Line a baking sheet with aluminum foil or parchment paper. Slice the broccoli into ½ inch thick steaks, cutting from the center out. If little florets come off just cut in half and roast with the broccoli steaks.

In a big bowl, whisk together olive oil, garlic, and red pepper flakes. Gently toss broccoli in the oil mixture and arrange flat on baking sheet. Season with salt.

Roast for 10 to 12 minutes and remove from the oven, flip, sprinkle almonds evenly across the baking sheet. Roast for another 8 to 10 minutes, or until the broccoli is evenly browned and tender.

Remove from baking sheet and toss with the lemon juice and top with grated cheese and lemon zest.