Friday, December 6, 2013

Coconut Shrimp Soup

Finally remembered to snap a pic, last minute, last bite…

You may all be sick of Turkey right about now and ready for a change of flavor. This recipe is perfect for a cold day. It's got a bright flavor and it's really easy to make. It's been pretty hectic over here with work and I needed a quick and easy meal that would feed me for a few nights. I threw together some pre-cut vegetables (a huge time saver) and already cooked and deveined wild caught frozen shrimp with a can of coconut milk and a few spices.

This recipe was inspired my a stew a client and friend of mine suggested. It's ready to eat in under 30 minutes and took minimal prep time. I'd recommend it for a quick weeknight meal or a prep soup to carry you through a few nights.

Coconut Shrimp Soup

-1 box pre cut stir fry vegetables (can use frozen)
-1 can light coconut milk
-1/2 cup water
-1 large bag frozen shrimp (1 lb)
-1 box sliced mushrooms
-dash coconut aminos
-1 tbsp ground ginger
-1 tbsp cracked pepper
-dash pepper
-dash salt
-juice of 1 lime
-1 tsp coconut oil

1. Use 1 tsp coconut oil to heat a saucepan. Add all veggies and saute until tender.
2. Add 1 can coconut milk + 1/2 cup water, bring to a boil
3. Add frozen shrimp and let cook throughouly
4. Add all spices and mix
5. Add juice of 1 lime at the end

Sunday, December 1, 2013

Crockpot Salsa Chicken

Need an easy weeknight meal? Looking for a great recipe for a crowd? Try this salsa chicken stew recipe. It's super easy to make and great reheated. You can serve it plain or over tortilla chips with cheese. You can even serve it over rice or stuff it into peppers and bake.

My apologies AGAIN for not snapping a pic. Morgan is a LOT better at that. My days just get away from me and I forget to snap pics before I actually eat. Usually I only have a 15-20 minute break to eat lunch so taking a picture is the last thing on my mind.

Salsa Chicken

-4 boneless, skinless chicken breasts (whole)
-2 small cans of jalapeno, cilantro diced tomatoes
-1 jar of Frontera salsa (i love the cilantro jalapeno flavor)
-3 bell peppers, diced
-1/4 small yellow onion (it's all I had, ideally use 1 small onion)
-1 tsp of cayenne pepper
-1 1/2 tsp cumin
-salt to taste

1. Chop up all your ingredients and throw them in the crockpot together. It's that easy! Set it on low and let it cook away!
2. Once the chicken is cooked through use your fork to shred the chicken before eating.