Balsamic-Basil Shrimp with Caprese Salad

Ingredients

Shrimp Marinade
6 to 8 Basil Leaves (chopped)
2 tbsp. Aged Balsamic Vinegar
1 tbsp. Dijon Mustard
1 tbsp. Olive oil
Salt and Pepper to taste

1/2 lb. Large Shrimp (cleaned)
Nonstick Olive oil spray

Caprese Salad
1 Vine Ripe Tomato (sliced)
4 Slices Fresh Mozarella
4 to 6 Large Basil Leaves (chiffonade)
Aged Balsamic Vinegar
Olive Oil
Salt and Pepper to taste

Combine all the marinade ingredients and add the shrimp.  Let the shrimp marinade for at least 15 minutes.  Meanwhile prepare the caprese salad by alternating slices of mozarella and tomato.  Sprinkle with the basil chiffonade then drizzle with balsamic and olive oil.  Add salt and pepper to taste.  Set aside.

Heat a large saute pan with olive oil spray.  Add shrimp in a single layer and cook for 2 minutes on each side.
Serve shrimp with a drizzle of balsamic vinegar along with a side of the caprese salad.

Serves 2 to 4

Lemon-Sauteed Shrimp and Bulgur Wheat Salad

Ingredients

1/4 cup Bulgur Wheat (can substitute with Quinoa, just add a little more water when cooking)
1/2 cup water + 1/2 tsp. Chicken Bouillon
12 Large Shrimp (deveined, peeled with tails off)
Juice and Zest of 1 Lemon
2 Garlic Cloves (grated)
2 tbsp. Chopped Cilantro
6 Grape Tomatoes (quartered)
1/4 cup Vidalia Onion (chopped)
1 tbsp. Extra Virgin Olive Oil
Salt and Pepper to taste

Let's start by preparing the bulgur wheat.  I use this nifty little rice cooker.  Just add the bulgur wheat, bouillon flavored water, push down the button and in a few minutes you'll have cooked bulgur wheat.
While we wait for that to cook marinate your shrimp with 1/2 the lemon zest and juice.  Add the garlic, salt and pepper to taste.  Let the shrimp marinate for at least 10 minutes.
Heat a saute pan with the olive oil.  When smoking hot, carefully add your shrimp.  Cook 1 to 2 minutes per side.  Reduce heat to medium and add the marinade to the pan.  Cook for 3 more minutes.  By now your bulgur wheat should be ready.  Add it to a bowl along with the remaining lemon zest and juice.  Add your shrimp, tomatoes and cilantro to the bowl.  Cover to keep warm while we cook the onions.  Add the onions to the same pan used to cook the shrimp.  Saute for 2 to 3 minutes (just to soften the onions a little.)  Add the onions to the shrimp mixture, stir to combine and serve warm.

This came out absolutely DELICIOUS!  Good cold too!

Serves 3 to 4

Mini Taco Salad

Tonight I made tacos for the family and I didn't feel like I should have to make something just for me.  So I decided to make a little taco salad for myself.  It was super simple and tasty.  I'm gonna put the recipe for the taco meat, which I made for the family and also put on my mini taco salad.  And I'll show you how I made my taco salad shell.

Ingredients

Taco Meat
1 pound Ground Turkey
1 packet of Taco Seasoning (use your favorite brand)
1/2 cup of Black Beans
1/2 cup Frozen Corn
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder

Taco Shell
1 or 2 Whole Wheat or Multi-grain Low Carb Tortillas (this depends on the size of the tortillas)
Olive Oil Spray

Toppings
1/4 cup Shredded Lettuce
1/2 tbsp. Finely Shredded Sharp Cheddar
1/2 tbsp. Sour Cream
1 tbsp. Fresh Salsa (will post recipe another day)
3 tbsp. Taco Meat

Preheat toaster oven to 375°

Cut out two 4" circles from your tortilla with a cookie cutter.  Flip over a muffin pan. Spray two of the cups with your Olive oil spray.  Place your tortillas on top and spray the tops.  Place in the oven for 10 minutes.  After 10 minutes remove from oven and let it cool and harden.

Meanwhile prepare the taco meat according to seasoning packet instructions.  Once meat is done, add the black beans, corn, onion powder and garlic powder.  Cook for an additional 5 minutes.
Divide lettuce and the rest of the toppings among both tortilla shells.

1 or 2 servings depending on pouch capacity

*I'm almost 3 months out and was only able to have 1 of these.  Someone who is further out might be able to have both.