Spicy Shrimp Avocado Wraps

This has become one of our favorite meals! I found this recipe on pinterest, but tweaked it a little to make it a little less spicy. It's still pretty darn spicy though. 

Ingredients:

2 lbs extra large shrimp, peeled and deveined

1 head of  boston lettuce, rinsed and leaves separated (we've also used romaine leaves)

2 jalapeno peppers

3 cloves garlic, minced

1/2 Tbs. cumin powder

1/2 Tbs. black peppercorns

3/4 C. chopped cilantro

4 Tbs. EVOO, plus 1 Tbs.

1  1/2 red bell peppers, diced 

2 avocados, diced

1 lime, sliced in wedges

Directions:

Preheat oven to 400. On a rimmed baking sheet, toss the peppers with EVOO. Roast for 20 minutes, or until charred on all sides. Remove from heat and let cool. Slice of the stems

In small bowl, add cumin, garlic and peppercorn with 1/2 Tbs. EVOO and grind. 

This is when I remove a little bit with 6 shrimp and add a little cilantro for my son. No jalapeno's for him. 

Back to the seasoning, toss in the jalapenos and grind them up. Then add in the cilantro and EVOO and grind some more. Toss in the shrimp. I do this in the morning and let marinate all day. 

Heat a skillet over medium-high. Cook shrimp in a single layer and sear 2 minutes. Flip and sear 30 more seconds. Remove from pan and set aside. Once the shrimp is cooked add in the red bell pepper and saute 2 minutes. Remove and add to the shrimp. 

To prepare add the shrimp and pepper mix to a lettuce cup. Add avocado and squeeze a little lime juice on. Enjoy! 

Spicy Chickamole

I tasked hubby with naming this and that is what he gave me. So Spicy Chickamole it is! 

Ingredients:

4 chicken breasts

3 Tbs. EVOO

1/2 Tbs. cayenne pepper

1/2. Tbs. chili powder

1/2. Tbs. garlic powder

1/2 Tbs. onion powder

1/2 of a lime, juiced

8 slices of bacon

guacamole ( I don't have a recipe yet)

Directions:

Mix EVOO, seasonings and lime juice together. Rub on chicken breasts and let them marinate for at least 30 mins. I do this in the morning and let them marinate all day. 

Preheat oven to 400 degrees. In skillet, cook bacon to desired crispiness. After bacon is done. Sear each side of chicken for 3-4 mins. Then place in a baking dish in the oven. Bake for 20 mins or until done, it depends on how thick your chicken is. 

When chicken is done, top with bacon and guacamole. Enjoy! 

Zucchini Pizza with Sauteed Veggies & Bacon

Ingredients
2 large zucchini

1 large jar of tomato puree
1/2 Tbs. oregano
1/2 Tbs. basil
pinch of garlic powder
1 pkg. bacon, chopped
1/4 of a red onion, chopped
1- 2 bell peppers (any color), chopped
handful grape tomatoes


Directions

Preheat oven to 350 degrees. Grill both sides of zucchini for a couple minutes. While zucchini is grilling cook bacon in a pan. When bacon is cooked saute the peppers, onion and tomato.

In medium bowl, mix tomato puree, oregano, basil, garlic powder together.

Lay zucchini on baking tray. Add some of the sauce, bacon and pepper mix. Bake in oven for 10-15 minutes.

Grilled Honey-Lime Thai Chicken

Ingredients:

2 lbs boneless, skinless chicken breasts

3 Tbs. EVOO
1 lime
1 tsp. ground cumin
1 1/2 tsp. Mrs. Dash Fiesta Lime seasoning
2 Tbs. Tamari
 dash of salt
1 Tbs. honey
2 tsp. curry powder
1/2 C. full-fat canned coconut milk
pinch of cayenne pepper
1 small jalapeno, minced (add more if you want it spicy)
handful fresh cilantro, chopped


Directions:
Mix together the EVOO, zest of the lime, cumin, Mrs. Dash, tamari, salt, honey, curry powder, coconut milk, cayenne pepper and jalapeno.

Trim fat from chicken breasts and cut them in half to thin pieces. Place in the marinade and marinate for 30 minutes to 2 hours. Longer is better.

Grill each piece of chicken until cooked thru. Pour the marinade in small saucepan and bring to a rolling boil for 2 minutes. Stir occasionally.

Sprinkle with the chopped cilantro and fresh lime juice. Then sprinkle some of the sauce on top and serve!

Cilantro Lime Salad

This is adapted from a recipe I found. I made the recipe before and didn't like it, so I tweaked it and now I love it! Hope you enjoy!


Ingredients:

1 avocado, diced into bite-sized pieces
2-3 large tomatoes, diced into bite-sized pieces
1 cucumber, diced into bite-sized pieces
handful chopped cilantro
1 lime
1 Tbs. EVOO
1/4 tsp. Mrs. Dash Fiesta Lime seasoning
dash of salt

Directions:
In a medium bowl, add avocado pieces and squeeze half a lime on top. Add a dash of salt.

Then add chopped tomatoes, cucumbers, and cilantro to avocado. Whisk together the other half of the lime juice and 1 T olive oil with Mrs. Dash seasoning. Stir gently into salad. Serve immediately.

Zucchini Pizza

 This stuff is insanely delicious!

Ingredients:

4 zucchinis (or 2 large ones like the ones pictured)
EVOO
1 large jar of tomato puree
1/2 Tbs. oregano
1/2 Tbs. basil
pinch of garlic powder
mozzarella cheese (kraft brand has 0g of lactose)
pepperoni (I use the sandwich size)




Directions:

Preheat oven to 350. Slice zucchini and brush each side with EVOO. Grill for a few minutes. Then place them on a baking sheet.

In a bowl, mix tomato puree, oregano, basil and garlic. Then spread on zucchini.

Add cheese.

Add pepperoni and bake for a few minutes, until cheese is melted.

Grain-Free Crab Cakes

Ingredients

1/4 C. green onions, diced finely
1/3 C. green pepper, diced finely
1/3 C. red pepper, diced finely
1/3 C. olive oil mayo
2 tsp. Old Bay Seasoning
1/8 tsp. cayenne pepper
2 (6 oz.) can of crab meat
1 egg, beaten
3 Tbs. walnut meal (just ground up some walnuts)
juice of one lemon


Directions

Set oven to broil. Saute the onions and peppers. In a bowl, mix mayo, egg, old bay and cayenne pepper. Then add in the walnut meal and mix together. Add in sauteed veggies and fold in crab meat. Form into cakes, makes 6.

Put in oven and broil for 8 minutes on each side. Pour lemon juice on top.