Shrimp and Veggies

This is a quick and healthy dinner that’s satisfying and tasty!

Prep: 10 min

Cook: 30 Min (3o min if you make potatoes, 10 without).

Serves: 2-3 (May have some left over for a small lunch).

Ingredients:

• 16 Large shrimp, peeled and deveined
• 1 Squash, sliced and quartered, thick chunks
• 1 Zucchini, sliced and quartered, thick chunks
• 1/2 C. Baby bella mushrooms, sliced
• 2 TBS olive oil
• 1-2 cloves of garlic, minced
• .5 tsp Sea salt
• 1 tsp Fine herbs
• 1 tsp Cajun seasoning blend, I make my own but you can use Zatarran’s or something similar, look for one that doesn’t have MSG.
• Pinch of pepper

Instructions:

1. Cut produce
2. Peel shrimp, rinse, and pat dry with a paper towel.
3. Heat 1 TBS olive oil in a large skillet, add garlic and sauté until fragrant, add shrimp, cook for 2 min on each side until golden. Transfer to a bowl and cover to keep warm.
4. Cook veggies in other TBS of olive oil for about 7 min and add seasonings and stir to coat all the veggies, mix in shrimp for about a min and mix well.
5. Serve with potatoes or your choice of side.

Cheers!

Broccoli and Cheese Soup…It’s got a whole pound of Broccoli in it!

Mmmm… Mmmm… Good and NOT in a Processed Campbell’s Soup Kinda Way!

Prep: 15 min

Cook: 15-20 min

Serves: 4-6

Ingredients:

• 1LB Organic broccoli (fresh, not frozen).
• 1 Medium shallot, chopped
• 1/4 Large onion, chopped
• 2 Large organic carrots, sliced
• 3 Cloves of garlic, smashed
• 1 and 3/4 C Sharp Cheddar
• 4 C. Chicken stock, look for free-range and free of MSG (or vegetable stock).
• 1/2 C. Organic half and half
• 4 TBS Organic flour
• 3 TBS Butter
• 1 tsp Fresh organic thyme
• 1/4 tsp Paprika
• 1/2 tsp Fresh ground pepper
• 1/2 tsp Garlic powder

Instructions:

1. Bring a medium pot of salted water to a boil, boil fresh broccoli and carrots for 2 min, then rinse under cold water to stop cooking.  Reserve a handful of broccoli for the very end.
2. Melt 3 TBS of butter in pot on medium, add onion, shallots, garlic, and thyme cook for 2 min, stirring constantly.
3. Add 4 TBS of flour then slowly whisk chicken stock into mixture until dissolved.  Add broccoli and carrots and cook for 2 min on high.  Add garlic powder, paprika, and pepper.
4. Puree mixture with either a hand blender or food processor.  (May want to do this in batches, depending on your blending method).
5. Return to pot if need be and add half and half and cheese, stir well until all of the cheese is melted.
6. Add broccoli reserve to pot of soup and salt to taste (about 1 tsp of sea salt to start).
7. Serve with croutons or crackers.

Broccoli