With Thanksgiving on Thursday, I thought I would share one of my favorite side dishes: macaroni & cheese. I have loved macaroni for what seems like forever. I even went through a “picky eating” phase where it was one of the few dishes I would eat and if that didn’t make me sick of it nothing will!
A couple weeks ago I was trying to figure out what to do with all the chicken I bought at Publix (It was BOGO). So, of course I was scrolling through Pinterest and happened upon this “Honey Sriracha Sesame Chicken” recipe by the Recipe Runner. I thought this recipe would be perfect to try out. I like to make at least one new dish a week, had all the ingredients, and Mark and I love Asian dishes.
- 6 medium sized tortillas
- Green onions (scallions)
- Romaine lettuce
- 3/4 cup flour
- 12 medium shrimp
- 1 egg
- 1/2 cup cold water
- 3/4 cup panko (bread crumbs)
- Enough oil to submerge the shrimp (depends on size of pot you are cooking in)
- 2/3 cup light mayonnaise
- 1 TBSP Franks Hot Sauce
- 1/4 cup Franks Sweet Chili sauce
- 1 TBSP Honey
- Pepper to taste
- Separate flour and panko into their own containers or shallow bowls.
- Whisk together the egg and cold water.
- Dip the shrimp in the egg mixture to flour back to egg mixture and coat with panko last.
- Set shrimp on parchment paper and set them in the fridge for at least 10 minutes preferably 30 to help the coating stick.
- While the shrimp set, mix together all of the sauce ingredients in a medium bowl.
- Heat up the oil (I use vegetable) on a low to medium heat and begin adding the shrimp.
- Let them cook about 2-3 minutes on each side. They will be pink on the inside when fully cooked, I started out with frozen shrimp so cooking times may vary.
- Toss the cooked shrimp in your sauce and place in your tortillas.
- Add onions, lettuce, and any other toppings.
I thought I would feature these recipes together since I found them to pair well for last nights dinner. When I plan my menu at the beginning of each week (find under my My Weekly Menu), I begin by thinking about what I already have in the fridge, what protein, carbohydrate, and vegetable will be included, and then purchase any missing items.
I cooked everything simultaneously, but to not confuse everyone I will break it down into each recipe. Continue reading “Spicy Shrimp, Roasted Garlic Potatoes, and 30 Minute Rolls”
If you follow along with my weekly dinner menus, you will find the ‘Shrimp Boil’ is a repeated item. Basically this is a reallyreally delicious recipe with little clean up. I have my vegetables cut up the night before, but this step isn’t necessary if you want to go straight into chopping the day of you will only add on an extra 5 – 10 minutes.
Sundays are my food prep days. I start out my day grocery shopping and then prepare meals and snacks for the upcoming week. For the past couple months my breakfast has consisted of a fruit bowl along with a LÄRABAR. LÄRABAR’s are my absolute favorite natural fruit and nut bars and I highly recommend them for a quick, healthy snack. You can find them in most grocery stores or on Amazon. Mark (my boyfriend) also gets a fruit bowl for breakfast and either a homemade or Publix bagel.
I have been attempting homemade pizzas for months now and I believe I have finally found the perfect homemade dough and more importantly cooking method.
With a busy work and school schedule it is hard to find recipes that are easy, quick, and healthy. As classes start up again, I have been searching for a snack that would not only be healthy, but do well outside of refrigeration. I happened upon an oat bar recipe from leancleanandbrie, added a couple ingredients, and here I have Peanut butter Oat Protein Bars.