Tuesday, June 22, 2021

  • 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:Taco Casserole

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2/3 Lbs Ground Turkey

1 1/3 Cloves Garlic, minced

1 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1/3 Medium Red Onion, diced

2 Red Baby Potatoes, diced

1/2 Bell Peppers, diced

1/8 Cup Salsa (Store bought can be used, but homemade recipe below)

1/3 (4 oz) Can Green Chilis, drained

1/3 (14.5 oz) Can Diced Tomatoes, drained

1/3 (14.5 oz) Can Black Beans, rinsed and drained

1/3 ( 4 oz) Can Black Olives, sliced

2 Cups Romaine Lettuce, chopped

Cooking Spray

Tortilla Chips

1 1/3 Lbs Ground Turkey

2 2/3 Cloves Garlic, minced

2 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

2/3 Medium Red Onion, diced

4 Red Baby Potatoes, diced

1 Bell Peppers, diced

1/4 Cup Salsa (Store bought can be used, but homemade recipe below)

2/3 (4 oz) Can Green Chilis, drained

2/3 (14.5 oz) Can Diced Tomatoes, drained

2/3 (14.5 oz) Can Black Beans, rinsed and drained

2/3 ( 4 oz) Can Black Olives, sliced

4 Cups Romaine Lettuce, chopped

Cooking Spray

Tortilla Chips

2 Lbs Ground Turkey

4 Cloves Garlic, minced

3 Tbsp Taco Seasoning (Store bought can be used, but homemade recipe below)

1 Medium Red Onion, diced

6 Red Baby Potatoes, diced

1 1/2 Bell Peppers, diced

1/3 Cup Salsa (Store bought can be used, but homemade recipe below)

1 (4 oz) Can Green Chilis, drained

1 (14.5 oz) Can Diced Tomatoes, drained

1 (14.5 oz) Can Black Beans, rinsed and drained

1 ( 4 oz) Can Black Olives, sliced

6 Cups Romaine Lettuce, chopped

Cooking Spray

Tortilla Chips

Directions

1. Preheat oven to 350 degrees.

2. In a large skillet, brown turkey, onions, and garlic on medium-medium high. heat until meat is no longer pink and has begun to brown, approx 10 minutes. Crumble meat as it cooks

3. Once cooked, drain any grease, stir in taco seasoning, and remove from heat.

4. Lightly spray a baking dish with cooking spray. Add peppers, potatoes, salsa, chilis, tomatoes, olives and beans to the dish and then stir in meat mixture.

5. Cover with foil and bake for 30 minutes.

6. Divide lettuce evenly between plates and serve casserole over lettuce with your favorite tortilla chips.

Homemade Taco Seasoning

  • 2
  • 4
  • 6
  • Nutrition

1/2 Tbsp Chili Powder

1/4 Tbsp Cumin

1/4 tsp Paprika

1/4 tsp Salt

1/8 tsp Garlic Powder

1/8 tsp Onion Powder

1/8 tsp Oregano

1/8 tsp Black Pepper

1 Tbsp Chili Powder

1 Tbsp Cumin

1 tsp Paprika

1 tsp Salt

½ tsp Garlic Powder

½ tsp Onion Powder

½ tsp Oregano

½ tsp Black Pepper

1 1/2 Tbsp Chili Powder

3/4 Tbsp Cumin

3/4 tsp Paprika

3/4 tsp Salt

1/3 tsp Garlic Powder

1/3 tsp Onion Powder

1/3 tsp Oregano

1/3 tsp Black Pepper

Directions

1. Put all ingredients into a small container with a lid and shake until mixed.

Homemade Salsa

  • 2
  • 4
  • 6
  • Nutrition

1 Large Tomato, chopped

1/4 (14.5 oz) Can Diced Tomatoes

3/4 Green Onion

1/8 Red Onion, chopped

1/2 Tbsp Fresh Lime Juice

1/4 Jalapeño Pepper, seeded and chopped

1/4 Clove Garlic, minced

1/8 tsp Sugar

Salt and Ground Pepper to Taste

2 Large Tomatoes, chopped

1/2 (14.5 oz) Can Diced Tomatoes

1 1/2 Green Onions

1/4 Red Onion, chopped

1 Tbsp Fresh Lime Juice

1/2 Jalapeño Pepper, seeded and chopped

1/2 Clove Garlic, minced

1/8 tsp Sugar

Salt and Ground Pepper to Taste

3 Large Tomatoes, chopped

3/4 (14.5 oz) Can Diced Tomatoes

2 1/4 Green Onions

1/3 Red Onion, chopped

1 1/2 Tbsp Fresh Lime Juice

3/4 Jalapeño Pepper, seeded and chopped

3/4 Clove Garlic, minced

1/4 tsp Sugar

Salt and Ground Pepper to Taste

Directions

1. Combine all ingredients in food processor or blender and pulse until all ingredients are finely chopped or until desired consistency.