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.
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 wild blueberries?
I took on the challenge of creating 3 Dishes with Wild Blueberries and each turned out more amazing than I could imagine!
So far, I’ve shared how to make an awesome Blueberry Balsamic Reduction that you can use for each of the three recipes, and a Blueberry Pecan Salad that will be the perfect refreshing salad for summer cook outs!
Today I have an amazing side dish – roasted carrots with that sweet and tangy Blueberry Balsamic Reduction. The perfect way to add blueberries to your roasted veggies!
This is hands-down the best cooked carrot recipe out there!
Blueberry Roasted Carrots
Today you’re getting TWO amazing recipes for the price of one!
Combine them and you have one killer (meatless, but you’ll never miss it!) taco salad!
The easiest taco filling ever, and so delicious my carnivore hubby raves. These lentils are so flavorful you’ll never miss the meat. They are also so easy you won’t want to make tacos any other way!
I also have a delicious Crunch Lentil Salad Topper to finish off your Taco Salad. So good you’ll want to snack on them alone, but save them for the salad and you won’t be sorry!
February is here! Time to go out of our way to show our love for our family and friends.
Out of love for my kiddos, I’ve been trying to put some of my frugal ways aside to ensure that I am feeding them some of the best foods possible. Products from companies such as Harvestland and Manitoba Harvest help me to feed my family foods that I can feel good about.
I have a fun recipe to share made with Harvestland Chicken Breasts and Manitoba Harvest Hemp Hearts and a GIVEAWAY of both, so you can make it yourself!
If asked, I would say I’m not a soup person.
However, there are two soups I can’t get enough of and I’m sharing one today.
This Turkey Veggie Barley Soup is so easy, so healthy, and SO tasty!
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!
Easter is quickly approaching! Time for Easter baskets, colored eggs, and fun times with the kids!
It wouldn’t be Easter without eggs.
Eggs are some of my absolute favorite foods. I used to be a strictly scrambled girl, then I branched out to over-hard eggs, but now I love to experiment! Some of my favorites to pair with eggs are, avocados, tomatoes, hot sauce, spinach, and asparagus. I even had my eggs with left-over salmon the other day! I probably wouldn’t have thought of that breakfast if I hadn’t seen someone from one of my many DietBets post a picture of shrimp and eggs.
I had never considered shrimp for breakfast, but shrimp is pretty awesome, so why not??? Shrimp is a great low-cal, low-fat food full of antioxidants, omega-3 fatty acids, and vitamin B12.
It took me a little while, but when I gave it a try I loved it! I love a little garlic with my shrimp, and it really tastes delicious with the eggs. I also love a little kick so I add a little hot sauce, but the little bit I add doesn’t make the spice stand out too much.
Garlicky Shrimp and Eggs
Makes 1 serving
6-8 medium Shrimp I used raw, but cooked would be fine, you just have to be really careful not to overcook
1/2 tsp olive oil
Egg Whites – 3-4 eggs, or 1/2 to 3/4 cup of liquid egg whites
1/2 tsp chopped garlic
1/2 tsp hot sauce I used Sambal Oeleck Chili Paste – that stuff is amazing!
1 tsp chives, chopped I keep some in my freezer in an old spice jar – it really comes in handy
Salt and Pepper
Place 1/2 tsp of olive oil in a pan over medium-high heat and let it heat up a bit. Add your shrimp and 1/2 tsp of garlic. When the shrimp start to turn pink, but before they are fully cooked, remove then from the pan.
Reduce your heat to medium-low and add your mixture of egg whites, hot sauce, chives and salt and pepper. Just before the eggs are fully cooked, add your shrimp back into the mix to heat up and finish cooking.
That’s it! So delicious, a hearty start to your day, and a great bargain meal because eggs are cheap and, with only 6-8 shrimp, it’s not a budget-busting way to eat seafood. I love that!
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!