Sheet Pan Shrimp Boil

INGREDIENTS:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.

Original recipe available here.

Cheesy Baked Tortellini With Meat Sauce

Ingredients:

  • 1 (20oz) container of refrigerated or frozen cheese tortellini
  • 1 lb ground beef
  • 1 (24oz) jar of pasta sauce
  • 8 (ounces) cream cheese (cubed)
  • 1-2 cups shredded mozzarella cheese
  • 1/2 cup grated or shredded parmesan
  • seasoning to taste

Directions:

  1. Cook the pasta a la dente according to the package directions; drain and set aside.
  2. Preheat your oven to 350 degrees and grease a 9×13 baking dish.
  3. In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning). 
  4. Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.
  5. Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.
  6. Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.
  7. Enjoy with garlic bread, salad and/or veggies!

Original recipe available here.

Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese

Ingredients

• 4 tsp olive oil (4 healthy fats)

• 2 lbs pork tenderloin~Yields 24 oz cooked (4 leaners)

• 1/4 + 1/8 teaspoon kosher salt, divided (1 1/2 condiments)

• 1/2 teaspoon black pepper, divided (1 condiment)

• 1 1/2 cups (4.59 oz) thinly sliced fennel bulb (3 greens)

• 3 garlic cloves, thinly sliced (3 condiments)

• 1 1/2 cup (3.81 oz) presliced cremini mushrooms (3 greens)

• 1/2 cup unsalted chicken stock (1/2 condiment)

• 3 cups (2.1 oz) arugula (6 greens)

• 4 tbsp blue cheese, crumbled (4 condiments)

• 2 tablespoons chopped fennel fronds (optional)

Directions:

1.Preheat oven to 400°F.

2.Heat oil in a large ovenproof skillet over medium-high. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides. Place pan in oven; bake at 400°F for 18 minutes or until a thermometer inserted in the center registers 140°F. Place pork on a cutting board; let stand 5 minutes. Cut crosswise into slices.

3.Return pan to medium-high (use caution; the handle will be very hot). Add fennel, garlic, and mushrooms; cook 5 minutes or until golden, stirring occasionally. Add stock; bring to a boil. Cook 3 minutes or until liquid is reduced by half. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and arugula until wilted. Arrange pork on a platter; top evenly with fennel mixture, cheese, and fennel fronds

Makes 4 servings

Per Serving:

1 leaner

1 healthy fat

3 greens

Chicken Scampi with Arugula and Zucchini noodles

Makes 4 servings 

Per serving: 

1 Leaner protein, 

1 ¾ vegetable serving, 

3 condiments, 

1 fat 

Ingredients: 

36.4 oz boneless, skinless chicken breast cut into large, thin bite size pieces. ~Yields 24 oz cooked (4 leaners)

4 teaspoons extra virgin olive oil (4 healthy fats)

2 1/2 cups (9.95 oz) zucchini noodles (5 greens)

3 1/4 cups (2.28 oz) package baby arugula (6 1/2 greens)

1/4 cup (.88 oz) thinly sliced green onion (1/2 green) 

1/2 tsp sea salt (2 condiments)

1/4 cup lemon juice (6 condiments)

1/2 tsp ground black pepper (1 condiment)

3 large garlic cloves, minced (3 condiments)

Directions: 

1. Preheat the oven to 400 degrees F. Place the chicken pieces, oil, garlic, white part of green onion, and lemon juice in a deep sided 9×13 baking pan. Stir to coat. Then bake for 12 minutes or until chicken is fully cooked. 

2. Meanwhile, prepare your zucchini noodles. 

3. Stir the arugula and green onion into the chicken. Then toss the chicken mixture with the zucchini noodles. Sprinkle with salt and pepper. Serve hot on a large platter.

Zach Terese Weart

Ideal Health Coaching 

Turkey Bowl

Serves 2-3

Ingredients:

  • 1lb ground turkey
  • 1/2 yellow onion
  • 1 24oz can diced tomatoes, drained
  • 1/2 TBS garlic powder
  • 1-2 cups spinach
  • 1 avocado, sliced or mashed
  • 1-2 TBS hot sauce (optional)

Instructions:

  • Place ground turkey and yellow onion in pan over medium heat.
  • Mix and break up turkey until cooked through and no more pink appears.
  • Add diced tomatoes, garlic powder, salt, pepper, and hot sauce (if desired).
  • Mix well
  • Before removing from heat add spinach. Stir until cooked down and then remove.
  • Mash avocado, add lime juice and punch of salt (or simply slice avocado).
  • Place turkey mixture in bowl and top with avocado.
  • Serve.

Gluten Free Homemade Brownie Mug Treat

For a healthier take on dessert… try this homemade mug treat! As usual I started diving in before I could even snap a picture. ?? Serves one.

Ingredients

  • 6 tbsp almond flour
  • 1 tbsp cocoa powder
  • 1 tbsp coconut sugar or sugar of your choice
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 3 tbsp milk of choice, I prefer almond milk
  • 1/4 tsp pure vanilla extract
  • 1 tbsp chocolate chips (regular, dairy, or sugar free)

Mix all ingredients together in a mug and microwave for roughly 50 seconds. Eat warm on its own or top with some dairy free dessert! So yummy!

Original recipe available here.

Pecan and other Pies

The best pecan pie recipe you will ever use along some others I’m dying to try. A friend sent me this pic last Thanksgiving when I was looking for a yummy and easy pecan pie recipe and I have been using it over and over ever since. Enjoy Peach Meringue Pie, Peanut Butter Pie, Frozen Peanut Butter Pie, Pecan Pie, Pecan Box Piece, and Pumpkin Pie.

Pecan Pie

INGREDIENTS:

  • 1/2 cup sugar
  • 1 cup corn syrup
  • 1/4 cup butter
  • 1/4 tsp. salt
  • 3 eggs beaten
  • 1/2 tsp vanilla
  • 1 cup pecans
  • 1 pie shell

DIRECTIONS:

  • Combine sugar, corn syrup, butter and salt in pan. Bring to boil over low heat.
  • Pour hot mixture over beaten eggs, stirring constantly.
  • Cool.
  • Add vanilla and pecans.
  • Pour into pie shell
  • Bake at 400 degrees for 10 minutes.
  • Reduce heat to 375 and beak for 25-40 minutes.
  • Enjoy!

Honey Brûlée Brie

INGREDIENTS:

  • 1 (8 ounce) wheel triple cream brie, top rind cut off
  • 1 tablespoon honey, plus more for drizzling
  • 1 tablespoon turbinado sugar
  • Crostini, crackers and/or crudité for serving

DIRECTIONS:

  • Preheat broiler.
  • Place brie onto a heatproof plate, cut-side up. Spread honey evenly over the top of the brie and top with an even layer of sugar.
  • Place brie under broiler and broil for about 1 minute or until sugar melts and caramelizes.
  • Remove from heat and allow sugar to cool and harden, 1 to 2 minutes.
  • Serve with crostini, crackers or crudité.

Original recipe available here.