Wednesday, July 29, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Arugula Goat Cheese Salad w/Almonds

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

4 Cups Arugula

1 Cup Blackberries

1/2 Cup Goat Cheese, crumbled

1/2 Cup Almonds w/Sea Salt

8 Cups Arugula

2 Cups Blackberries

1 Cup Goat Cheese, crumbled

1 Cup Almonds w/Sea Salt

12 Cups Arugula

3 Cups Blackberries

1 1/2 Cup Goat Cheese, crumbled

1 1/2 Cup Almonds w/Sea Salt

Directions

1. Layer all ingredients, beginning w/arugula and ending with almonds.

2. Drizzle w/balsamic vinaigrette (Homemade recipe below, but store bought can be used)

Homemade Balsamic Vinaigrette

  • 2
  • 4
  • 6
  • Nutrition

1 1/2 Tbsp Extra Virgin Olive Oil

3/4 Tbsp Balsamic Vinegar

1/8 tsp Salt

1/8 tsp Pepper

3 Tbsp Extra Virgin Olive Oil

1 ½ Tbsp Balsamic Vinegar

¼ tsp Salt

¼ tsp Pepper

4 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Tbsp Balsamic Vinegar

1/3 tsp Salt

1/3 tsp Pepper

Directions

1. Whisk all ingredients together very well and drizzle over salad


Dinner: Shrimp Boil

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

5 1/3 Cups Water

1/3 Tbsp Salt

1/3 (12 oz) Beer (optional)

2/3 Lb Shrimp, peeled and deveined, tails on

1 1/3 Ears Corn on the Cob, shucked, rinsed, and broken in half

1/3 Lb Small Red Potatoes, rinsed and quartered

1/3 Lb Smoked Andouille Sausage, cut into 1 inch chunks

1/3 Sweet Onion, cut into large chunks

2/3 Zatarains Seasoning Packets

2 Cloves Garlic, minced

1 Lemon

2/3 Tbsp Butter

10 2/3 Cups Water

2/3 Tbsp Salt

2/3 (12 oz) Beer (optional)

1 1/3 Lbs Shrimp, peeled and deveined, tails on

2 2/3 Ears Corn on the Cob, shucked, rinsed, and broken in half

2/3 Lb Small Red Potatoes, rinsed and quartered

2/3 Lb Smoked Andouille Sausage, cut into 1 inch chunks

2/3 Sweet Onion, cut into large chunks

1 Zatarains Seasoning Packet

4 Cloves Garlic, minced

2 Lemons  

1 1/3 Tbsp Butter

16 Cups Water

1 Tbsp Salt

1 (12 oz) Beer (optional)

2 Lbs Shrimp, peeled and deveined, tails on

4 Ears Corn on the Cob, shucked, rinsed, and broken in half

1 Lb Small Red Potatoes, rinsed and quartered

1 Lb Smoked Andouille Sausage, cut into 1 inch chunks

1 Sweet Onion, cut into large chunks

2 Zatarains Seasoning Packets

6 Cloves Garlic, minced

3 Lemons

2 Tbsp Butter

Directions

1. Fill a large pot with water and beer

2. Add salt, Zatarains Packets (drop in pouches), garlic, juice from lemons, and onion

3. Bring to a boil

4. Add potatoes to the pot and continue boiling for 10-15 minutes or until potatoes are tender

5. Add corn and sausage and cook for 5 minutes

6. Add shrimp and cook for 2-3 minutes, or until shrimp are opaque

7. Drain liquid off of shrimp and veggies, reserving 1 cup

8. Transfer shrimp mixture to serving platter

9. Melt butter into reserved liquid and pour over shrimp and veggies

10. Slice remaining lemon into wedges and use as a garnish. Cut open one of the used Zatarains packets and sprinkle a little of the seasoning mixture evenly on the shrimp mixture