Full of flavor, this shrimp and potato dish will melt in your mouth and have you scooping seconds. With a zip from the addition of garlic and vinegar, the creamy potatoes and tender shrimp are really kicked up a notch! This dish will quickly become a family favorite, and leave you wondering why you never thought to pair potatoes and shimp before.
Fruit and yogurt. Who doesn’t love that? Freeze them in different combos and shapes and you have a real winner!
My kiddos love blueberries, but we had never tried Frozen Wild Blueberries until we were asked to try them on behalf of Moms Meet. We received product for review and, just like my unfiltered kiddos, all opinions are honest and my own.
Have you ever made a whole meal with blueberries?
I took on the challenge of creating 3 Dishes with Wild Blueberries and each turned out more amazing than I could imagine! I’ll be sharing each of them over the next couple weeks and you can make a delicious meal with blueberries too!
First up, the thing that ties all three recipes together…
Blueberry Balsamic Reduction
This sweet and tangy concoction can be used in so many ways and will have you adding blueberries to every meal!
I’m a complete fan of shrimp for breakfast!
I mean, why not? It’s delicious and there isn’t a much better combination than shrimp, garlic, and eggs. So, when I was trying to figure out what to make for breakfast on Christmas morning I had a eureka moment. I’d combine my egg muffins with my garlicky shrimp and eggs and we would have easy Fancy Mini Shrimp Frittatas.
It was a huge hit!
This is one of my new healthy go-tos.
I found the recipe in a Weight Watchers cookbook, and was excited to make it. Once I made it, I loved how easy it was, but I wasn’t thrilled with it as a plain salad. Now, let me say, I didn’t let it sit so the flavors can meld, which makes a huge difference!
What I did soon end up loving is that I could use it so many way! I basically turned it into a bean salsa by adding more tomatoes, and I haven’t looked back!
Best of all, it is so easy! Just mix the ingredients together, and use it to make recipes go a little further and taste a little better with something completely healthy.
1 can black beans, drained and rinsed
1 can white beans, drained and rinsed
1 small white onion, diced
3 tomatoes, diced
1 tablespoon white wine vinegar
Salt and pepper to taste
Mix all ingredients together, let sit for about an hour, and eat!
If you look closely at the photos, you’ll notice I’m missing an ingredient or two.
First, the original recipe called for one celery stalk. I didn’t have one the first time I made it and didn’t miss it at all. This time, I had some in the fridge that I wanted to use up anyway, but I don’t think it added a thing to the flavor. It might taste pretty fresh in the original recipe that had only one tomato and was meant to be served as a cold salad, but it didn’t work when we used it to make flat bread pizzas.
Second, the original called for fresh parsley. I never have any fresh parsley on hand so I doubt I will be making a special purchase just to add some here. I did try some dried parsley mixed with the vinegar before I added the other ingredients, but I didn’t notice it and may just leave it out in the future. We do have an abundance of fresh chives if I want to keep that little bit if green color in there.
Like I said, we made flat bread pizzas with it today. Yum!! I placed a Flat Out Flat Wrap in the toaster oven on non-stick foil and let it crisp up a bit before adding about a cup of the salad and 1/4 cup of cheese. It took about five minutes for it to crisp up a and for the cheese to melt. Delicious! For the kids (and for myself when I want a smaller meal), I use the Hungry Girl Sandwich Folds. They are perfect for making two tiny pizzas for the kids.
Tonight we’re having tacos and I plan to fill mine up with this salad, a mix of ground turkey and lentils, a little avocado, and lettuce.
My husband and I were brainstorming about other recipes we could use this in and here’s what we came up with:
- Flat bread pizzas
- Taco Salad
Ok, maybe we can’t think much past Mexican, but I’m sure there is a lot more. Anyone else have some ideas? I’m pretty sure I’ll be making this a lot and, at about 50 calories for 1/2 cup, I’d like to come up with more meals.
Ok, let’s just look at that awesome picture again and brainstorm about more meals we can make with this!
More Like This
When I lived alone and was following weight watchers, I had a one-pot, go-to pasta recipe. It was fantastic because it was easy, I could literally use one pot and never dirty another dish, and it was perfect for healthy cooking for one.
Since then, I have tried many variations, but the essential elements remain the same:
2 oz pasta,
1 chicken sausage,
2 tsp olive oil,
and as much veggies as I can pack in.
About a month or two ago, I found some new Fajita Seasoned Chicken Sausage and I couldn’t wait to try them!
I don’t really do much measuring, so bear with me, and do it to your taste.
2 oz whole wheat pasta
1 Fajita Seasoned Chicken Sausage
2 tsp olive oil
Dash of Fajita Seasoning
Dash of Garlic Salt
1 cup sliced bell peppers (Trader Joe’s frozen)
1/2 cup of frozen peas
Reserved pasta water
1) Cook pasta according to directions and drain (just use the lid and drain, a little pasta water helps everything coat – keeping some pasta water to add later isn’t such a bad idea either)
2) Add 2tsp olive oil to pan
3) Cook sausage according to directions (I usually throw it in the toaster oven. I’ve also done it in the pan if I had the pasta in a colander, but I typically just drain the water out and keep going now)
4) Add veggies, sausage, and seasonings
Yum! This is so good! And you’re looking at an easy one portion meal that is super filling and tops out at about 461 calories. Perfect!
By the way, I do make this for my family all the time. I make a whole box of pasta and stick an entire package of sausages in the toaster oven. They love it and we can usually count on a full meal of leftovers, which is always a plus!
I ate this combo all the time as I was preparing to fit into my wedding dress that I purchased a little too small. I made it into that dress thanks, in part, to this healthy and tasty snack that helped me fight off cravings.
|Down to the wire but it fit!|
I’m not saying that everyone out there is looking for a bruschetta substitute because it is some kind of healthy food but, for me, that’s what this snack reminded me of. The Salsa tastes really fresh and the garlic cheese gives it that yummy bruschetta feel. For me, the olive oil, basil, or balsamic aren’t even missed and the Sandwich Thin fits much better into my lifestyle than baguettes. Even if this isn’t a perfect bruschetta substitute, try it because it’s delicious!
It all started with the amazing salsa from Sam’s Club. That stuff is delicious but any fresh salsa would do. I knew I couldn’t snack on it with all the chips like I used to, so I thought I’d put it on top of a toasted Sandwich Thin. The part that makes it super tasty and even more filling: a wedge of Laughing Cow cheese. I used Garlic and Herb, but they have a few flavors that would be fun to play around with.
There you have it. It’s seriously that easy, and so good!
The whole thing is roughly 145 calories. I use one Sandwich Thin – 2 halves- (100cal), 1 Laughing Cow cheese wedge (35 cal), and 4 tablespoons of salsa – 2 on each half – (10 cal).
This recipe is out of an old church cookbook we have. It is phenomenal!
We started by cubing some cooked chicken we had in the freezer and quartering the artichokes.
We didn’t have any Cream of Chicken soup so we made our own – it was so easy! I got the general idea from A Pinch of Yum, but we didn’t quite follow the same process. It was so easy to make, though, and worked great.
After adding all the ingredients to the sauce we spread it over the top.
Then came a layer of cheese. It called for cheddar, but we had Colby Jack on hand.
The last step before the oven was to spread the breadcrumbs and butter over the top. The recipe didn’t specify how much butter so we just used about two tablespoons.
It tastes like it would take some time and a lot of work, but it is so easy!
While our dinner was cooking, I headed out for a run and came back to this… 🙂
They knew I was taking pictures to share, but couldn’t wait until I returned to dig in. How’s that for a good review! Seriously. You wouldn’t wait either!
I thought, since the Frozen Breakfast Sandwiches and Egg Breakfast Muffins were such a hit, I should share another recipe that is so quick and easy to prepare in a large batch and freezes well for an on-the-go snack.
These Pizza Snackers are great for a small meal or a big snack. Such a great alternative to frozen pizzas or pizza rolls. Just heat them up in the toaster oven and eat! So easy!
What you need
(For 6 frozen pizzas)
3 Sandwich thins (6 halves)
6 slices Provolone cheese
1/2 cupPizza sauce
1/2 cup Mini pepperoni (or about 18-24 regular pepperoni)
6 sheets of foil
Provolone (1slice) 70cal 6g
Pepperoni minis (1oz) 140cal 13g
Tomato Sauce (1/2c) 90cal 5g
Sandwich Thins (1 whole) 100cal 1g
Roughly 158 cal and 9.5g fat per Pizza Snacker – much less if omitting the pepperoni or substituting (I use turkey pepperoni)
Separate the sandwich thins into 6 halves and place them on a sheet pan.
Here comes my favorite pan again!
Place the sandwich thins in the oven on broil until toasted. Mine took just under 5 minutes.
Remove from the oven and let cool a bit. I flip them so the bottom can cool and doesn’t end up soggy.
Spoon out as much sauce as you prefer. I used just over a tablespoon on each, but it soaks in fast and I’m not much of a sauce person.
Spread the sauce around with the back of a spoon.
Place pepperoni, or the topping of your choice, on top of the sauce.
Cover with one slice of Provolone cheese. I love that it is the perfect size!
Regular sheets of foil will do but, as with the Breakfast Sandwiches, I highly recommend these foil sheets from Sams Club. They are so convenient and the perfect size!
Wrap them individually for a small meal or snack or, I would imagine, you could stack two and freeze them that way as well for a meal-sized portion.
I love how flat they are – anyone could find space for these in the freezer!
It can’t get much easier. Simply open the pouch and stick the whole piece of foil right into the toaster oven. Heat until cheese is melted and they are warmed through.
If you’d like to add some more toppings when warming anything would be great and it would give it a nicer look. I freeze them with the slice of cheese on top so everything stays together a bit better, but I added a couple more mini pepperoni for looks here.
I’m on a frozen convenience breakfast roll lately. Here’s another one of my favorites. These Egg Breakfast Muffins are so easy and can include basically anything you like. I happened to have a lot of things around to put in these this time, but I’ve made them with fewer ingredients.
First step is to spray the muffin tin and preheat the oven to 375.
I love adding a piece of bread to the bottom of the muffin. It adds almost a French toast taste to the bottom because it soaks in some of the egg. I save the ends of my bread to use for this and place a quarter of the slice into the muffin tins.
This time around I decided to pour a bit of the egg substitute into the cups before adding the other ingredients. If this is what you choose to do, do so slowly or the egg will fill under the bread and it will rise up. To make sure this doesn’t happen, try to press your bread in the cup tightly, quickly toast the bread, or place the other ingredients on the bread before adding the egg. Now is also a good time to season your eggs.
Add your fillers. I happened to have some sausage patties and ham cut from a prior breakfast of omelets. I also added some bacon pieces.
Here come the famous onions. I love them in eggs, and they are so handy because they’re already cut and frozen in a Parmesan cheese container.
Last is the cheese. I like the cheese to melt at the top, but adding it before the last of the egg didn’t quite work out. To give the muffin a better look, add a bit more egg and save the cheese for the very last.
Cook for about 20 minutes, or until it appears the egg has set. I’ve never had any stick to the pan and they should come out beautifully.
Gorgeous! Let them cool and freeze for a quick delicious breakfast.