Shrimp Scampi with Veggies

Friday Fish Fry is out; eating at home is the current norm.  I felt like trying a new recipe and wanted to use the last of the shrimp in the freezer so I made this Shrimp Scampi recipe.  I had some leftover asparagus that I threw in there too.  It was good, but not fabulous.  Kinda boring.  Some bites had more flavor than others.  I think next time I would add butter or lemon juice at the end to kick up the flavor.  It was fine though. I was excited because I got to use the ribbon setting on the spiralizer for the zucchini and yellow squash.

Shrimp Scampi with Squash Ribbons

Recipe from Food Network, slightly adapted

Ingredients:

8 oz spaghetti

1 yellow squash, peeled or spiralized into ribbons

1 zucchini, peeled or spiralized into ribbons

1 lb shrimp, peeled and deveined, tails removed

salt and pepper

2 tablespoons olive oil

handful asparagus spears, chopped (optional)

1 cup cherry tomatoes, halved

4 cloves garlic, minced

pinch crushed red pepper flakes

1/2 cup chicken broth

Directions:

Bring a large pot of salted water to a boil and cook the spaghetti to al dente.   Save 1/4 cup of the pasta water.   Place the zucchini and squash in a colander and drain the pasta into the same colander.  Stir to combine pasta and squashes.

In the now empty pot, heat 1 tablespoon olive oil over medium-high heat.   Toss the shrimp with salt and pepper and add to the pot.  Cook until just pink around the edges, about 2 minutes.  Add the asparagus, tomatoes, garlic, and pepper flakes, and cook until tomatoes have softened, about 1 minute.  Add the pasta, squash, broth, and remaining 1 tablespoon oil.  Cook, tossing, until warmed through and most of the liquid has been absorbed.  Add pasta water if more liquid is needed.  Season with salt and pepper.

Shrimp & Kohlrabi Tortilla Soup

I'm pretty sure I haven't cooked with kohlrabi before.  In this recipe, the kohlrabi strips take the place of traditional tortilla strips as the crunchy aspect.   I liked the soup, especially the shrimp and avocados.  Next time, I'd cut back on the broth by a cup or two because it slightly watered down the soup.  Still tasty though--and really fast to make for a quick lunch.  The prep takes longer than the actual cooking.

Shrimp & Kohlrabi Tortilla Soup
from Inspiralize Everything
Serves 4 to 6

Ingredients:
1 tablespoons extra-virgin olive oil
1 small onion, diced
2 garlic cloves, minced
1 large jalapeno, seeded and diced
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
6 cups low-sodium chicken broth
1 (15oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 pound medium shrimp, peeled and deveined
1 avocado, sliced
juice of 2 small limes
1 cup roughly chopped cilantro leaves
1 medium kohlrabi, peeled and spiralized into thin, short strips (or use a cheese grater)
salt and pepper

Directions:
Heat the olive oil in a large stock pot over medium-high heat.  Add the onions and cook for about 3 minutes until softened.  Add in the garlic and jalapeno and cook another 30 seconds.  Stir in the chili powder, oregano, cumin, and paprika.

Add the broth, tomatoes, and beans to the pot.  Increase heat to high and bring to boil.  Reduce heat to low and add the shrimp, avocado, and lime juice.  Simmer for 5 minutes until the shrimp are pink and cooked through.

Stir in the cilantro and kohlrabi noodles, season with salt and pepper to taste, and simmer for 1 minute.  Ladle the soup into bowls and serve.

Nutrition:  384 calories, 15g fiber, 36g protein

Cucumber, Avocado, and Strawberry Salad

I've been a spiralizing maniac lately.  The cookbook named this as a salsa to use as a dip for chips, but I decided to add feta and walnuts and make a nice lunchtime salad out of it and ditch the chips.  I added a greek yogurt on the side for some protein, and it was a completely delicious and satisfying lunch.   I liked the combo of crunchiness from the cucumber noodles and walnuts along with the creaminess of the avocado and feta.  The strawberries added a lovely sweet note.

Cucumber, Avocado, and Strawberry Salad
adapted from Inspiralized
Makes 2 salads

Ingredients:
1 large seedless cucumber
1&1/2 cups hulled and chopped strawberries
1 ripe avocado, diced
1 tablespoon chopped fresh cilantro
1 small jalapeno, seeded and minced
1/3 cup finely chopped red onion
1 tablespoon honey
juice of 1 lime
salt and pepper
2 tablespoons crumbled feta cheese
2 tablespoons chopped walnuts

Directions:
Spiralize the cucumber and trim into small strands.  Pat with paper towels to absorb excess moisture.

In a large bowl, combine the cucumber noodles, strawberries, avocado, cilantro, jalapeno, and onion.
In a small bowl, whisk together the lime juice and honey, and season with a little salt and pepper.

Pour the dressing over the salad and toss to coat.   Divide salad between two plates and top with feta and walnuts.   Serve.

Shrimp and Zoodles with Roasted Red Bell Pepper Sauce

The original recipe was for seared scallops, but shrimp are more affordable and I had them on hand, so I made that slight alteration to the cookbook.  It tasted really good.  I got a little kick to the sauce from the red pepper flakes.

Zucchini Noodles with Roasted Red Bell Pepper Sauce
Recipe from Inspiralize Everything
Serves 2

Ingredients:
2 red bell peppers
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup diced onion
1 teaspoon dried oregano
1/3 cup low-sodium chicken broth
2 medium zucchini, spiralized into spaghetti noodles
6 large scallops (or substitute shrimp or whatever)
salt and pepper
1 tablespoon fresh parsley, for garnish

Directions:
Slice off the tops and bottoms of the peppers, cut them in half lengthwise, and remove the seeds.  Place them cut-side up on a baking sheet coated with baking spray.  Roast at 425º for 25 minutes.  Transfer to a food processor and pulse until mostly smooth.  Set aside.

Heat 1 tablespoon oil in a skillet over medium heat.  Add the garlic, onion, and red pepper flakes, and saute until the onion is soft, about 5 minutes.  Stir in the bell pepper puree and the oregano, and then add the broth.  Cook for 5 to 7 minutes or until the mixture thickens.  Reduce heat to low and simmer to allow the flavors to develop.

Meanwhile, heat a separate skillet over medium-high heat.  Add the zucchini noodles and cook for 3 to 5 minutes or until al dente.  Add noodles to the bell pepper sauce and toss to coat.

Add 1/2- 1 tablespoon oil to the empty skillet and heat over medium high.  Season the scallops (or shrimp) with salt and pepper and add to the heated skillet.  Cook for 2 minutes per side or until opaque and cooked through.

Divide the sauced noodles between two plates and top with the seared scallops.  Garnish with parsley.

Nutritional Info:  239 calories, 14 g protein, 5 g fiber

Chicken Cacciatore over Rutabaga Noodles

I'm trying to eat healthier, so I decided to give spiralized rutabaga a try instead of traditional pasta.  The rutabaga has fewer calories, more fiber, more vitamins/minerals, and no gluten.  And it was actually pretty tasty in this dish.  Did it taste exactly like pasta? No, of course not, but it was a close enough substitute that still tasted good and filled me up.  The chicken and veggie sauce was the real star of this recipe.  Delicious.   My only notes: 2 small rutabagas would be plenty for 4 servings, and I'd be careful not to over-salt the noodles before baking.

Chicken Cacciatore over Rutabaga Noodles
from Inspiralize Everything 
Serves 4

Ingredients:
3 small rutabagas, peeled and spiralized into thin spaghetti strands
cooking spray
1 teaspoon garlic powder
salt and pepper
1/2 cup almond flour
1&1/4 lbs skin-on, bone-in chicken thighs
2 carrots, diced
1 large red bell pepper, diced
1 medium onion, diced
2 large garlic gloves, minced
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
1 (28-oz) can diced tomatoes
1 cup low-sodium chicken broth
1&1/2 teaspoons dried oregano
1/4 cup chopped fresh basil (optional)

Directions:
Lay the rutabaga noodles on a baking sheet lined with parchment paper (I needed two sheets for all the noodles) and spray them with cooking spray.  Sprinkle with garlic powder and a little salt and pepper.  Bake at 425º for 20 minutes or until al dente.

Meanwhile, season the almond flour with a little salt and pepper and dredge the chicken in the flour, pressing to adhere.  Heat a large skillet over medium-high heat and coat with cooking spray.  Add the chicken and cook until browned on the outside, about 5 minutes per side (it won't be cooked through yet).  Transfer to a plate and set aside.

To the skillet, add the carrots, bell pepper, onion, garlic, rosemary, and red pepper flakes.  Season with salt and pepper.  Cook for 5 minutes until the veggies are softened.  Add the wine and simmer until reduced by half, about 5 minutes.  Add the tomatoes and their juices, broth, and oregano.

Return the chicken to the skillet, nestling them into the veggies, and spoon some sauce over the top.  Reduce heat to medium-low and simmer for 20-30 minutes or until the chicken is cooked through.

Transfer the chicken to a plate and add the cooked rutabaga noodles to the skillet, tossing to coat.  Cook for about 2 minutes or until the flavors are melded.  

Divide the rutabaga noodles and veggies among 4 plates and top with the chicken.  Garnish with fresh basil if on hand and serve.

Blueberry Sweet Potato Waffles

Apparently, I'm on a sweet potato craze.  Actually, I had some blueberries in my fridge on the edge of being thrown away, so when I saw this recipe in the cookbook, I thought it would be a good way to prevent them from going to waste.  I hate throwing away produce.  The flavor of these waffles was surprisingly good even if the shape didn't turn out as perfectly as the cookbook photo.  I added a couple turkey sausage links for protein, and I was completely full and satisfied.  My batch of spiralized sweet potatoes made 4 small waffles.  I saved 2 for tomorrow morning.

Blueberry Sweet Potato Waffles
from Inspiralized Cookbook
Makes 2 large waffles or 4 small waffles

Ingredients:
1 medium sweet potato, peeled and spiralized into noodles
1 teaspoon ground cinnamon
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup fresh blueberries (plus extra for serving, if desired)
1 tablespoon pure maple syrup

Directions:
Place the sweet potato noodles in a large bowl and toss with the cinnamon.   Heat a large skillet over medium heat and coat with cooking spray.  Once heated, add the sweet potato noodles and cook, covered, for 5-7 minutes until the potatoes have completely softened.

Meanwhile, preheat a waffle iron.  In the large bowl, whisk the egg and vanilla.  Stir in the blueberries and cooked sweet potato noodles.

Coat the waffle iron with cooking spray and carefully pour in half the noodle mixture, making sure to fill all the cavities.  Cook the waffle until done, transfer to a plate, and repeat for the last half of the mixture.   Drizzle a little maple syrup over each waffle and serve.

1 large waffle + 1/2 Tablespoon Syrup= 150 calories, 4g protein, 13g sugar, 3g fat

Chocolate Chip Sweet Potato Muffins

I saw this recipe in a cookbook and decided to put my new Spiralizer to work.  I wanted a sweet yet somewhat healthy treat in the house to help prevent me from eating the cookies and ice cream that Jeremy likes to keep around.  I didn't expect the muffins to taste much like muffins since there was no flour in the recipe, but they did!  An extremely moist muffin.  The sweet potato, coconut, honey, and chocolate chips all provided more than enough sweetness.  I made a double batch because I got 2 cups of potato from my sweet potato.

Chocolate Chip Sweet Potato Muffins
from Inspiralized Cookbook
Makes 6 muffins

Ingredients:
1 small sweet potato, peeled and spiralized into spaghetti strands
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 tablespoons coconut flakes
salt
1 large egg plus 1 egg white
2 tablespoons honey
1 teaspoon vanilla extract
1/4 -1/3 cup chocolate chips

Directions:
Preheat the oven to 375º  Lightly coat a muffin tin with cooking spray.

Throw the sweet potato strands into a food processor and pulse a few times until it resembles rice.

In a medium bowl, combine the sweet potato, cinnamon, baking soda, coconut flakes, and a pinch of salt.  Mix in the egg, egg white, honey, and vanilla.  Fold in the chocolate chips.

Spoon the mixture into the muffin tins, filling 3/4 full.  Bake 20-25 minutes or until a toothpick comes out clean.   Let cool 5 minutes on a rack.

Store in an airtight container.