Shrimp, Tomato & Spinach Pasta in a Garlic Butter Sauce

Shrimp, Tomato & Spinach Pasta in a Garlic Butter Sauce
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Shrimp, Tomato & Spinach Pasta in a Garlic Butter Sauce
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Servings Prep Time Cook Time
6 30 30
Servings Prep Time
6 30
Cook Time
30
Ingredients
  • 1 lb uncooked shrimp shelled and deveined
  • 5 medium Tomatoes cut into large cubes
  • 1 cup frozen spinach thawed and squeezed dry
  • 5 cloves Garlic minced
  • 3-4 tbs butter
  • 1 tbs olive oil
  • 1/2 small lemon juiced
  • 1/2 tsp crushed red pepper (or more to taste)
  • paprika
  • 10 oz fettuccine
  • 1/2 cup fresh grated parmesan cheese
Servings:
Units:
Ingredients
  • 1 lb uncooked shrimp shelled and deveined
  • 5 medium Tomatoes cut into large cubes
  • 1 cup frozen spinach thawed and squeezed dry
  • 5 cloves Garlic minced
  • 3-4 tbs butter
  • 1 tbs olive oil
  • 1/2 small lemon juiced
  • 1/2 tsp crushed red pepper (or more to taste)
  • paprika
  • 10 oz fettuccine
  • 1/2 cup fresh grated parmesan cheese
Servings:
Units:
Instructions
  1. Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded. Cook for 1 minute on one side until pink on that side. While it's cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
  2. To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
  3. In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
  4. Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Add freshly squeezed lemon juice (depending on the juiciness of your lemon, it could be 1/4 of small lemon or 1/2 lemon). Don't add too much lemon juice. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.
  5. To serve, top with grated Parmesan cheese.
Recipe Notes

Nutrition Facts
Shrimp, Tomato & Spinach Pasta in a Garlic Butter Sauce
Amount Per Serving
Calories 394 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Sodium 602mg 25%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 5g
Protein 25g 50%
* Percent Daily Values are based on a 2000 calorie diet.

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Spicy Coconut Chicken Curry

Nutrition Facts
Spicy Coconut Chicken Curry
Amount Per Serving
Calories 156 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 671mg 28%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy Coconut Chicken Curry
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Spicy Coconut Chicken Curry
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Servings Prep Time Cook Time
4 15 20
Servings Prep Time
4 15
Cook Time
20
Ingredients
  • 1 lb chicken breasts, boneless, skinless
  • 1/2 cup red onion thinly sliced
  • 3/4 cup lite coconut milk
  • 1/2 cup chicken broth
  • 1 tbs minced garlic
  • 1 tbs fresh ginger minced
  • 1 tbs curry powder
  • 1/2 tbs tumeric
  • 1/2 tbs smoked paprika
  • 1/2 tbs cayenne pepper (optional)
  • salt and pepper to taste
Servings:
Units:
Ingredients
  • 1 lb chicken breasts, boneless, skinless
  • 1/2 cup red onion thinly sliced
  • 3/4 cup lite coconut milk
  • 1/2 cup chicken broth
  • 1 tbs minced garlic
  • 1 tbs fresh ginger minced
  • 1 tbs curry powder
  • 1/2 tbs tumeric
  • 1/2 tbs smoked paprika
  • 1/2 tbs cayenne pepper (optional)
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. Cut the chicken breasts into small pieces. Spray a nonstick skillet with coconut oil and set on medium-high heat. Cook the chicken breasts. Do not worry about seasoning—that part comes later.
  2. Spray another nonstick skillet with coconut oil and place on medium heat. Add the red onion, garlic, and ginger. Saute until the red onion is nearly translucent.
  3. Add chicken broth, coconut milk, and seasonings to the skillet. Stir with a spatula. Let the sauce simmer, and then cover. Reduce to low heat to allow the sauce to cook and thicken.
  4. Add cooked, chopped chicken breasts into the coconut curry mixture. Stir with a spatula and cook covered for about 5 minutes on low heat. Season with sea salt and pepper to taste.
  5. Remove the skillet from the heat and allow the sauce to thicken.
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Slow Cooker Orange Chicken (Sugar Free)

Slow Cooker Orange Chicken
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Servings Prep Time Cook Time
8servings 15minutes 480minutes
Servings Prep Time
8servings 15minutes
Cook Time
480minutes
Ingredients
  • 2 pounds chicken breasts, boneless, skinless
  • 6 TBSP flour
  • 2/3 cup Smuckers sugar free orange marmalade
  • 2/3 cup Sugar Free BBQ Sauce such as Walden Farms or G Hughs
  • 4 TBSP Kikkoman light soy sauce
  • 2 TBSP ginger, fresh grated
Servings: servings
Units:
Ingredients
  • 2 pounds chicken breasts, boneless, skinless
  • 6 TBSP flour
  • 2/3 cup Smuckers sugar free orange marmalade
  • 2/3 cup Sugar Free BBQ Sauce such as Walden Farms or G Hughs
  • 4 TBSP Kikkoman light soy sauce
  • 2 TBSP ginger, fresh grated
Servings: servings
Units:
Instructions
  1. Put chicken and flour into a bag and toss together. Place the chicken in the crockpot. Add the rest of the ingredients, cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Recipe Notes

Nutrition Facts
Slow Cooker Orange Chicken
Amount Per Serving
Calories 201 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 1457mg 61%
Total Carbohydrates 12g 4%
Protein 32g 64%
* Percent Daily Values are based on a 2000 calorie diet.

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Italian Chicken & Artichokes

Italian Chicken & Artichokes
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Italian Chicken & Artichokes
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Servings Prep Time Cook Time
6 15 30
Servings Prep Time
6 15
Cook Time
30
Ingredients
  • 1 medium Onion diced
  • 24 oz boneless, skinless chicken thighs cut into 1-inch chunks
  • 8 oz chicken or turkey smoked sausage cut into 1/4 in thick slices
  • 2 tsp olive oil
  • 8 oz cremini mushrooms quartered
  • 4 garlic cloves minced
  • 1/3 cup dry white wine
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 tsp dried oregano
  • 1 15 oz can quartered artichoke hearts drained
  • salt and pepper to taste
Servings:
Units:
Ingredients
  • 1 medium Onion diced
  • 24 oz boneless, skinless chicken thighs cut into 1-inch chunks
  • 8 oz chicken or turkey smoked sausage cut into 1/4 in thick slices
  • 2 tsp olive oil
  • 8 oz cremini mushrooms quartered
  • 4 garlic cloves minced
  • 1/3 cup dry white wine
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 tsp dried oregano
  • 1 15 oz can quartered artichoke hearts drained
  • salt and pepper to taste
Servings:
Units:
Instructions
  1. In a 5- to 6-quart pan over medium-high heat, stir chicken and sausages in oil frequently, until both are starting to brown, about 5 minutes. Add mushrooms and garlic and stir often until mushrooms are limp, about 5 minutes. Add wine, tomatoes, tomato sauce, oregano, artichokes, and onions; bring to a boil.
  2. Reduce heat to maintain a low simmer. Partially cover pan and cook until sauce is thickened, about 20 minutes. Add salt and pepper to taste.
Recipe Notes

Nutrition Facts
Italian Chicken & Artichokes
Amount Per Serving
Calories 292 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Sodium 801mg 33%
Total Carbohydrates 16g 5%
Sugars 5g
Protein 32g 64%
* Percent Daily Values are based on a 2000 calorie diet.

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Lemon Chicken and Spaghetti Squash

Lemon Chicken and Spaghetti Squash
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Lemon Chicken and Spaghetti Squash
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Servings
6
Servings
6
Ingredients
  • 3 lbs spaghetti squash
  • 2 tbs olive oil
  • sea salt & pepper to taste
  • 20 oz chicken breasts cut into 1-inch pieces
  • For the Sauce:
  • 1 medium yellow onion diced
  • 4 cloves Garlic minced
  • 3 cups cherry tomatoes halved
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 lemon juiced
  • 1 cup chicken broth
  • 8 oz baby spinach
Servings:
Units:
Ingredients
  • 3 lbs spaghetti squash
  • 2 tbs olive oil
  • sea salt & pepper to taste
  • 20 oz chicken breasts cut into 1-inch pieces
  • For the Sauce:
  • 1 medium yellow onion diced
  • 4 cloves Garlic minced
  • 3 cups cherry tomatoes halved
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 lemon juiced
  • 1 cup chicken broth
  • 8 oz baby spinach
Servings:
Units:
Instructions
  1. Preheat oven to 375˚F/200˚C. Poke several holes in a straight line down the center of the spaghetti squash. Microwave on high for 5 minutes.
  2. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with 1 tbs olive oil, and season with salt and pepper. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool.
  3. Using a skillet, cook the chicken breast on medium-high heat with 1 tbs olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside.
  4. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.
  5. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.
  6. Using a fork, shred the inside of the squash. Pour sauce over the squash. Serve immediately.
Recipe Notes

Nutrition Facts
Lemon Chicken and Spaghetti Squash
Amount Per Serving
Calories 321 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 159mg 7%
Total Carbohydrates 25g 8%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.

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