Thursday, August 27, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Shrimp Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1/2 Lb Large Shrimp, cooked, cooled and diced

1/2 Tbsp Cajun Seasoning

3/4 Tbsp Extra Virgin Olive Oil

1 Celery Stalks, finely diced

1/8 Cup Red Onion, finely diced

1/8 Cup English Cucumber, diced

3/4 tsp Dried Dill

1/4 Cup Mayonnaise

1/2 Tbsp Lime Juice

1/8 tsp Worcestershire

Salt and Ground Black Pepper to taste

**Frozen shrimp can be used. Thaw ahead**

1 Lb Large Shrimp, cooked, cooled and diced

1 Tbsp Cajun Seasoning

1 1/2 Tbsp Extra Virgin Olive Oil

2 Celery Stalks, finely diced

¼ Cup Red Onion, finely diced

¼ Cup English Cucumber, diced

1 ½ tsp Dried Dill

½ Cup Mayonnaise

1 Tbsp Lime Juice

¼ tsp Worcestershire

Salt and Ground Black Pepper to taste

**Frozen shrimp can be used. Thaw ahead**

1 1/2 Lbs Large Shrimp, cooked, cooled and diced

1 1/2 Tbsp Cajun Seasoning

2 1/4 Tbsp Extra Virgin Olive Oil

3 Celery Stalks, finely diced

1/3 Cup Red Onion, finely diced

1/3 Cup English Cucumber, diced

2 1/4 tsp Dried Dill

3/4 Cup Mayonnaise

1 1/2 Tbsp Lime Juice

1/3 tsp Worcestershire

Salt and Ground Black Pepper to taste

**Frozen shrimp can be used. Thaw ahead**

Directions

1. Toss shrimp in Cajun seasoning until coated

2. Add olive oil to the skillet on medium to medium-high heat

3. Add shrimp to the skillet and cook shrimp for 2 minutes on each side or until pink and opaque

4. Remove shrimp from the skillet, place on a plate, set aside, and allow to cool

5. Remove tails from shrimp and dice

6. Mix together mayo, lime juice, Worcestershire, and salt and pepper

7. Mix together shrimp with veggies and gently stir in mayo mixture

8. Serve chilled



Dinner: Pork Tenderloin w/Carrots and Brussel Sprouts

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

3/4 Lbs Pork Tenderloin

1/2 Lb Brussel Sprouts, halved

1 Cups Baby Carrots

1/2 tsp Paprika

1/4 tsp Dried Thyme

1/2 tsp Garlic Powder

1/4 tsp Onion Powder

1/4 tsp Ground Mustard

Salt and Ground Black Pepper to Taste

1/8 Cup Soy Sauce

1/4 Tbsp Brown Sugar

3/4 Tbsp Honey

3/4 tsp Extra Virgin Olive Oil

3/4 Cloves Garlic, minced

1 ½ Lbs Pork Tenderloin

1 Lb Brussel Sprouts, halved

2 Cups Baby Carrots

1 tsp Paprika

½ tsp Dried Thyme

1 tsp Garlic Powder

½ tsp Onion Powder

½ tsp Ground Mustard

Salt and Ground Black Pepper to Taste

⅛ Cup Soy Sauce

½ Tbsp Brown Sugar

1 ½ Tbsp Honey

1 ½ tsp Extra Virgin Olive Oil

1 ½ Cloves Garlic, minced

2 1/4 Lbs Pork Tenderloin

1 1/2 Lb Brussel Sprouts, halved

3 Cups Baby Carrots

1 1/2 tsp Paprika

3/4 tsp Dried Thyme

1 1/2 tsp Garlic Powder

3/4 tsp Onion Powder

3/4 tsp Ground Mustard

Salt and Ground Black Pepper to Taste

1/4 Cup Soy Sauce

3/4 Tbsp Brown Sugar

2 1/4 Tbsp Honey

2 1/4 tsp Extra Virgin Olive Oil

2 1/4 Cloves Garlic, minced

Directions

1. Preheat oven to 375 degrees

2. In a small mixing bowl, combine paprika, oregano, thyme, onion powder, garlic powder, salt and pepper

3. Rub the tenderloin with 1/2 tsp olive oil and then rub on spice mixture

4. Place the pork on a baking sheet lined with foil

5. In a small bowl whisk together soy sauce, brown sugar, honey remaining olive oil, and garlic. Pour marinade onto meat, reserving a little bit for the veggies

6. Put into oven and roast for 15 minutes

7. While meat is roasting, toss veggies in marinade

8. After 15 minutes, remove meat from oven and add veggies to the pan evenly around the meat

9. Return to the oven for an additional 15 minutes

10. Remove from oven and allow it to rest for 10 minutes before serving

Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

1 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 Cup Jasmine Rice

2 Cups Water

1 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

1 1/2 Cups Jasmine Rice

3 Cups Water

1 1/2 Tbsp Extra Virgin Olive Oil

Salt and Ground Black Pepper to Taste

Directions

1. Bring water to a boil and add rice

2. Reduce heat and simmer for approx 20 minutes or until all water is absorbed and rice is fluffy

3. Stir in olive oil

4. Salt and pepper to taste