Zesty Lime Shrimp & Avocado Salad

I saw this recipe on Pinterest the other day and I had to try it!

Shrimp and avocado (two of my favorite foods) in one delicious dish?! 

I'll take seconds! I changed up a few things and found this to be a 

light meal loaded with flavor. Not only that, but without the heavy mayo that 

these salads usually contain, it is healthy as well!

Thanks Skinny Taste!

Zesty Lime Shrimp & Avocado Salad

Shopping List:

1 lb  Shrimp

(I used frozen, peeled and deveined from the frozen seafood 

section of the grocery store).

1 tbsp Coconut Oil

1 med Tomato, diced

1 Avocado, diced

1/4 C chopped Red Onion

Juice of 2 Limes

1 tsp Extra Virgin Olive Oil (EVOO)

Salt & Pepper to taste

1/2 English Muffin, toasted

Method:

1. Saute shrimp  over medium heat in coconut oil until shrimp appear pink (approx 5 mins). Drain. Chill in refrigerator for 10 mins.

2. In a medium mixing bowl, combine tomato, avocado, red onion, lime juice, and EVOO. Allow to sit 15 mins to allow juices to mix.

3. Add shrimp to avocado mixture. Toss until shrimp are coated.

4. Serve open-faced on a toasted English Muffin. Enjoy!

Make sure to check back Friday for a deeee-licious dessert that will have all of your 

Labor Day Party guests coming back for seconds... and thirds.

Hint: Key ingredient is Nutella.

Need I say more?!

Pesto Salmon on Quinoa

BOY has it been awhile! I mean AWHILE! I have missed blogging, and am glad to be back in the game. I am not planning on blogging every day like I did before, but have made a goal to share 3-4 recipes per week. So keep checking back to see what is cooking in the kitchen!

Let's jump right in! Tonight was one of those nights where you're long overdue for a trip to the grocery store and have not plan whatsoever for dinner. So looking at what I had in the pantry, this is what I whipped up! And I must say for winging it, it was pretty darn good! Quick, easy, and HEALTHFUL (That one's for you Dr. Dave 'Bud" Evans)! I really can't think of a better combination!

Pesto Salmon on Quinoa

Shopping List:

2 3oz Salmon Filets

(I used the frozen ones from the freezer aisles 

in the grocery store)

2 tbsp Pesto Sauce

1 Roma Tomato

A Pinch of Kosher Salt

2 tbsp EVOO

1 Box Quinoa

(I  used Rosemary and Olive Oil)

1. If frozen, thaw salmon filets.
2. Preheat oven to 350.
3. Arrange salmon filets in glass baking dish. Season with a pinch of kosher salt and EVOO.
4. Spread 1 tbsp of pesto sauce on each salmon filet.
5. Slice roma tomato and arrange tomato slices on top of salmon and pesto sauce.
6. Bake for approx 20 mins or until fully cooked.
7. Meanwhile, prepare quinoa according to box instructions.
8. Arrange cooked salmon on a bed of quinoa. Enjoy!

I know its still August, but it really feels like fall has begun! School has started, tonight was our first Friday night football game, my husband who coaches high school cross country has his 3rd meet of the season tomorrow...

...AND this morning I stopped at Starbucks and discovered...

.......drumroll........

PUMPKIN SPICE LATTES ARE HERE!!!!!

You better believe I ordered Venti!

Cheers!

K5KPYNN7XHY2

Pesto Shrimp Pizza

I love shrimp. It's my favorite food. Did I mention I love shrimp?? I also love pesto and pizza. Put that trifecta together and BAM! Check out this awesome recipe!

Pesto Shrimp Pizza

Shopping List:

1 Pillsbury Pizza Crust

(I used the Whole Wheat ones).

2 Tbsp Extra Virgin Olive Oil (EVOO)

3 Tbsp Pesto

4oz Shrimp, small

2 C Shredded Mozzarella Cheese

Oregano

1. Preheat oven to 400 and grease cookie sheet.

2. Roll out dough on cookie sheet. Bake for 8 mins. Remove from oven.

3. Brush with EVOO and pesto. Spread shrimp evenly across pizza. Top with mozz cheese and oregano.

4. Bake for an additional 6-10 mins. Enjoy!