"Clean eating" Lemon Garlic Shrimp in under 10 minutes

Eating clean is something more and more people are trying to do.  Simply put, clean eating means eating foods in their natural state.  UNprocessed lean meats, whole grains, nuts, fruits, vegetables, EVOO (extra virgin olive oil), and spices.

This is my favorite shrimp recipe.  It takes less than 10 minutes to prepare and cook!! 

Ingredients

1 lb frozen shrimp
2 TBSP EVOO
1 TBSP Garlic Garlic
1 TBSP lemon juice
1 tsp pepper

Mix all ingredients in a skillet.  Cook on med-high for 6-8 minutes, depending on the size of your shrimp.  Once shrimp starts to look opaque they will be done.  Overcooking shrimp happens fast & they continue to cook in the pan when you remove from heat!  Overcooking shrimp makes them chewy & low in flavor.  Don't worry, you'll get it the more you cook shrimp.  :)

Stop cooking once shrimp starts to form a "c", they are overdone when they form an "o".

Serve with brown rice or couscous and a green vegetable.

Notes from Lanna:

•  Garlic Garlic is a Tastefully Simple standard item.  If you don't order anything else from Tastefully Simple, you should have Garlic Garlic and Onion Onion in your kitchen, it will make your life easier!!  But if you don't have Garlic Garlic, crush one to two cloves of Garlic, depending on your families taste and add to the skillet.
• The pepper I used in this picture was Tastefully Simple Green Tea Peppercorn.

Garlic Garlic
1 teaspoon = 1 clove fresh garlic (that's about 33 cloves in 1 jar!)
Ingredients:  Minced garlic, minced onion, salt, garlic powder, chives, spices, citric acid.
Nutrition Facts 
Serv Size:

1⁄4 tsp (.95g),

Servings: about 135,

Amount PerServing:

Calories 0, Total Fat 0g  (0% DV),

Sodium 0mg (0% DV),

Total Carb <1g (0% DV),

Protein 0g. Percent DailyValues (DV) are based on a 2,000 calorie diet.

 

It's garlic - plus onion, chives and spices.  No cutting, mincing, or crushing... just a shake will do the trick!

Keep it close to the stove so you can shake it into soups, sauces, sides and more!

Shake it on slices of buttered Italian bread and broil for a crisp, warm, buttery Garlic Garlic toast.

Garlic is cultivated on nearly every continent and used in almost every cuisine.

Researchers say a diet rich in garlic is good for your heart and to combat diseases.

 

May also be added to mayo and sour cream to make a delicious dip or as a baked potato topper!

 

Onion Onion

1 TBSP = about 6 TBSP fresh onion (that's about 10 small onions in 1 jar!) 

Ingredients:  Onion, garlic, sea salt, shallots, red bell pepper, parsley, chives, leeks, citric acid.

Nutrition Facts

Serving Size:

1/4 tsp (.5g)

Servings:  about 220,

Amount Per Serving:

Calories 0, Total Fat 0g (0% DV),

Sodium 40 mg (2% DV), Total Carb 0g (0% DV),

Protein 0g.  Percent Daily Values (DV) are based on a 2,000 calorie diet.

 

 

Why keep a bag of smelly onions on hand? This little shaker jar is all you need ... and no tears!

Use as a seasoning or add to sour cream for a spectacular dip!

Add 1-2 TBSP to 1 lb ground beef when making tacos or shape into patties and grill.

Sprinkle into spaghetti sauce, pizza sauce, stew or soups.

Stir into meat loaf, quiche, eggs, and more!

 

Add 2 TBSP Onion Onion and 1 TBSP Garlic Garlic to 6 cups mashed potatoes.

 

 

 

 

 

 



Crock Pot Cherry Dessert

Crock Pot Almond Cherry Dessert or Chocolate Cherry Dessert


If you don't like cherry; use strawberry, peach, apple, etc.  The choices are endless... it's up to your tastebuds!

Simple.  Delicious.  And your house will smell fabulous!








Ingredients

Tastefully Simple Absolutely Almond Pound Cake
2 cans Cherry Pie Filling (I use 1 regular, 1 sugar-free)
Water
Butter

Preparation Instructions

Spray the crock pot with non-stick cooking spray or a Slow Cooker Liner.
Pour in both cans of pie filling.
Mix Almond Pound Cake Mix, Butter & Water in a bowl according to the box.  Pour on top of pie filling.

Cook on high for 2  hours or low for 4 hours.  May stay in crock pot on low for 8 hrs.

TIP:  Place a paper towel or kitchen towel across the top of the crock pot and hold in place with the lid. This catches condensation so it doesn't make your cake soggy.

Nana's Pumpkin Pie Muffins

Nana's Pumpkin Pie Muffins

Ingredients

Tastefully Simple Nana's Apple Cake Mix
2 large eggs
1 cup canned pumpkin
Cool Whip

1 TBSP Oh My Chai (optional)
 

 Combine all ingredients in large bowl; stir until blended. Pour into greased or paper-lined cups in a 12-muffin tin. Bake at 375° for 30-35 minutes.

Cool. Then add Cool Whip Topping. 

Optional:  Mix 1-2 TBSP Oh My Chai into Cool Whip.

Almond Pumpkin Muffins

Almond Pumpkin Muffins
with camoflauge muffin liners for your  favorite hunter!

Ingredients
Tastefully Simple Absolutely Almond Pound Cake
16 oz Pumpkin
1 TBSP Oh My Chai

Preheat oven to 350°. In a large bowl, combine all ingredients and mix well. Grease muffin pan and fill 3/4 full of batter. Bake for 15-20 minutes. Makes 12 muffins.

My sister's husband requests these on all of his hunting trips!  This year he came home with these camoflauge cupcake liners specifically for her to make Pumpking Muffins for opening weekend of duck season!  Favorite of the Go Green Water Fowl boys!
http://www.gogreenwaterfowl.com/



Oh My Chai comes in a resealable bag! Save the rest for a warm or chilled tasty Chai. Add to whipped cream for a scrumptious dessert topping. Add to instant vanilla pudding!

Homemade Baked Chicken Strips - Bake some tonight, freeze the rest

I love chicken strips but if you order them at a restaurant they're fried!  So why not make them at home yourself and bake them?  It's simpler than you think -- and much healthier! 

 

I will walk you through the foolproof steps.  At the end, there's a You Tube video for further guidance by Jane Nachbor at Tastefully Simple Headquarters. 

 

I like to add seasoning to my breading to make them even tastier.  If you have any shaker from Tastefully Simple you can do this too!  If not, just make 'em Original Style Baked Chicken Strips.  :)

 

           

 

 

Ingredients

 

• 6 chicken breasts
• 2 eggs
• 8 TBSP Heavy Whipping Cream
• 1 C bread crumbs
• 2 C crushed tortilla chips
• 2 TBSP Tastefully Simple Fiesta Dip Mix or Howlin' Horseradish Dip Mix or Mama Mia Marinara (optional)
• If you do not have seasonings and want flavor, use 1 C Doritos or Fritos

 

(You may substitue 4 TBSP of the Whipping Cream w/ 4 TBSP milk, BUT, the breading does not stick as well!)

 

 

 

Preparation

 

Beat together in a small bowl:

2 Eggs
8 TBSP Heavy Whipping Cream

In a separate bowl:
Crush the tortilla chips (I use the bottom of a glass)
Add the bread crumbs
Add your choice of seasoning (optional)
Crush other chip flavors (optional)


Cut 6 Chicken Breasts into strips. 
Tip:  I devote a pair of scissors to cooking.  Once I'm finished using them, they go straight into the dishwasher!  I make my chicken strips by using a pair of scissors on thawed chicken breasts.

Dip chicken in egg mixture, and then in the mixture of crushed chips and bread crumbs.


Bake Now:  Place strips onto a cookie sheet lined with foil or non-stick cooking spray.  Bake at 350 for 20-30 min.  The breading will slightly brown and the chicken will be sizzling.


Freeze for later:  Place strips in a single layer on a sheet of Press-N-Seal.  Top with a layer of Press-N-Seal, form a seal between EACH chicken strip.  (With your finger, press the top sheet onto the bottom sheet around each chicken strip to form an individual seal!)   Place the sealed chicken strips into a Freezer Ziploc bag to protect from freezer burn.  Label and freeze.

To prepare from frozen: Do not thaw!  Bake as many as many as you would like on a lightly greased cookie sheet at 350^o for 20 to 30 minutes.  This is the beauty of the Press-N-Seal method.  Any member of the family can take the chicken strips out of the package and bake their desired amount.  The remaining chicken strips are not disturbed!

Serve with ketchup, prepared Fiesta Dip Mix or prepared Mama Mia Marinara! (1 can tomato sauce + 1 TBSP Mama Mia Marinara)


You Tube Video demonstrating Mama Mia Chicken Strips
http://youtu.be/LEAo-Og72PA

 

Simple & Healthy Baked Meatballs

Ingredients

• 1 lb ground beef
• 1 egg beaten
• 1/2 C seasoned breadcrumbs (if you're gluten intolerant, skip this step, they will still turn out!!!)
• 1/2 capful of Tastefully Simple Garlic Garlic
• 1/2 capful of Tastefully Simple Onion Onion
• dash of Tastefully Simple Seasoned Salt

 

Preparation Instructions

I double this recipe.  Bake half the meatballs today, put the other half in a labelled Ziploc Freezer Bag for later!
 

Mix ingredients together in a bowl. You may choose to add dashes from any of the other Tastefully Simple shakers (your taste preference). I like to add sprinkles of Fiesta Party Dip Mix or Howlin' Horseradish Dip Mix and/or Green Tea Peppercorn!!

 

Using an ice cream scoop, dish out meatballs and lay on a cookie sheet sprayed with non-stick cooking spray or lined with foil.

 

Bake at 425 for 10-15 minutes.

Great to add to spaghetti sauce.

 

Have a can of crushed tomatoes in your cupboard? Add capful of Dried Tomato and Garlic Herb Pesto Mix.. wa lah! Sauce is done! Simmer on stove top while meatballs are baking.

 

Simple and depending on the leanness of your meat -- healthy!!

Baked Cavatini - Make one batch for today, one batch for later

Ingredients

• 1 Green Pepper, chopped
• 1 sm Onion, chopped
• 1 sm can Mushrooms, optional
• 1 sm can black olives, optional
• 1# Pork Sausage, browned
• 24 Pepperoni slices, chopped (I use Turkey Pepperoni)
• 28oz can Crushed Tomatoes
• 2 TBSP  (capful) Tastefully Simple Dried Tomato & Garlic Pesto Mix
• 3 c uncooked, Radiatore noodles or Mafalda noodles (firm type noodles, can even use Pinwheel noodles for the kiddos)
• 1 TBSP (1/2 capful) Tastefully Simple Italian Garlic Bread Seasoning
• 2 c Mozzarella Cheese, shredded

Preparation Instructions

 

Preheat oven to 350.

 

Boil the noodles according to the package and brown the sausage in a separate skillet.  If you are not a multi-tasker, you can do this in 2 steps.  :)

 

Chop the onion and green pepper.  Quarter the pepperoni.  Mix 1/2 capful of Tastefully Simple Italian Garlic Bread Seasoning in the 2 C bag of Mozzarella Cheese.

 

In a bowl, add crushed tomatoes and a capful of Tastefully Simplie Dried Tomato & Garlic Pesto.  Mix well.

 

Drain the noodles.  Drain the sausage.  Put both into the bowl with the tomatoes.  Add onion, green pepper, and other optional vegetables (ie:  mushrooms and black olives).  Add Pepperoni quarters.  Mix lightly, do not mash the noodles.  Add 1/2 of the cheese mixture.  Pour the entire contents of the bowl into a lightly greased 9x13 baking dish.

 

Top with remaining cheese.  Bake for 35-45 minutes or until bubbly.  Let rest for 10 minutes.

 

Suggested side:  Garlic Bread

 

Mix Italian Garlic Bread Seasoning with butter and spread on bread or French loaf slices.  Broil for 3-5 minutes or until toasted.

 

Tip:  I always make a double batch of this casserole.  Once the noodles are cooled, the 2nd batch goes into a gallon Ziploc Freezer Bag for later!!!  Put the cheese into a quart Ziploc Freezer Bag.  Put both bags into another gallon Freeezer Bag.  Label the inside bag so that the outside bag is clean and reusable. 

 

Take out of your fridge in the morning to thaw while you are at work.  Once you are home, bake as directed.  #simplifyyourlife!

Breakfast Protein Cookies

Ingredients

• 2 whole Ripe Bananas, Mashed Until Creamy
• ⅓ cups Peanut Butter, Creamy Or Chunky
• ⅔ cups Unsweetened Applesauce
• ¼ cups Vanilla or Chocolate Protein Powder (I use It Works! ProFit Protein Powder)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Butter Extract, Optional
• 1-½ cup Quick Oatmeal, Uncooked
• ¼ cups Chopped Peanuts, Optional
• ¼ cups Carob Chips Or Chocolate Chips, Optional

Preparation Instructions

Preheat heat oven to 350ºF.
In a large bowl, mix mashed banana and peanut butter. Then add in the applesauce, protein powder and vanilla and butter extracts. Mix again until completely combined.
Add oatmeal and nuts to the banana mixture and combine. (Add the optional carob/chocolate chips at this time if you want them mixed throughout.)
Let dough rest for 10 minutes.
Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie sheet and flatten cookies into circles, about a 1/3″ thick. (If you want the optional carob/chocolate chips on the top of the cookies, push them into the cookies now.)
Bake cookies approximately 30 minutes, or until golden brown and done. Remove from oven and let rest on cookie sheet for 5 minutes, then move to cooling rack. (If you want the traditional fork tine marks on the cookies, do this on the tops of the cookies while they’re still warm.  Use the back of a fork or a knife or pizza cutter.)
When cookies are completely cool, store in a covered container. Enjoy!

Key Lime Cupcakes

Ingredients

• 1 ¾ cups cake flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
• 1 ¼ cups granulated sugar
• 2 large eggs (room temperature)
• 1 package Tastefully Simple Key Lime Cheeseball Mix
• 1 tablespoon key lime zest
• ¾ cup buttermilk (room temperature)

Preparation Instructions

Preheat oven to 350F. Line a muffin tin with 12 paper liners.
Sift the cake flour, baking powder, baking soda, and salt three times, set aside.
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the Key Lime Cheeseball Mix and zest; beat until mixed. (The mixture will look curdled.)
Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full.
Bake 20-25 minutes. Cool completely and frost with cream cheese icing.
Makes 12-14 cupcakes.

Icing:
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest.

Egg "Muffins" Gluten Free and Little or No Carb

These eggy delights are perfect protein-filled, healthy on-the-go deliciousness!  They can be saved in the fridge for up to 5 days and in the freezer for longer storage.

Ingredients:

Eggs (16 whole eggs or 32 oz Egg Beaters)
1 lb breakfast meat
Veggies (optional)
Cheese (optional)
Hashbrowns (optional)
Salt and Pepper
Cooking spray


I use breakfast chicken sausage to make mine.

They are made from 95% lean, skinless chicken, these rolls contain 84% - 87% LESS FAT than the USDA standard for pork sausage, so you can feel good about using this lean protein in all your favorite meals. And, less fat means you get more meat for your money!  http://www.isernio.com/Products/ChickenSausageRolls.aspx


However, you can use any sausage or bacon, it's what your tastebuds prefer!

First preheat oven to 400 degrees.
Then gather your ingredients.  Whatever you like in your eggs can be used.  I like onions, green peppers, mushrooms and shredded cheese.  But sometimes I mix it up with garlic, chopped broccoli, tomoatoes, etc.  You get the picture.  There is no rule to what you put in your eggs!

If you are going no carb, leave out the hash browns.  When I feel like adding potatoes, I use these shredded potatoes found in the refrigerator section.  It only takes about 1/4 cup to line the bottom of your muffin tin, which is approx 35 calories and 8g of carbs.  Not too bad and they add a crunchy element!

I use Egg Beaters when I make my Egg Muffins.  You can use whole eggs if you don't eat eggs almost every day like I do.  Eggs are one of my favorite ways to start the day, therefore I need to leave out the yolk so I am not getting any cholesterol.  I buy these in bulk when they are on sale!!  There are 25 calories per serving, 0g sugar, 0g carbs, 0g fat and 5g protein per serving!!  (protein keeps you fuller longer and helps you build lean muscle)  ;)

I use a 32 oz Egg Beater container, it makes around 20 muffins, can make 1 or 2 more depending on how many vegetables I add to the eggs.  

Lightly spray the muffin tins with non-stick cooking spray.  Add a small handful of hashbrowns and press them down into the tin and on the sides.  Sprinkle with garlic powder or pepper if desired.  I only put hashbrowns into 20 of the muffin tins.  Bake at 400 degrees for 20-25 minutes, or until the hashbrowns are "browned".  Oven times may vary.  In my oven it takes 25 minutes and then I put the oven on broil for an additional 2-3 minutes b/c I like my hashbrowns CRISPY!!

 

While the hashbrowns are baking, start browning your sausage.  I add salt and pepper when browning.  Drain any grease when done browning.   If you do not want hashbrowns, start at this step!

Chop desired vegetables.  Pour Egg Beaters, sausage and vegetables into a bowl.  Add desired seasonings.  I use Tastefully Simple Fiesta Party Dip Mix, red pepper flakes, or any other seasoning you like in your eggs.  You may also add 1/2 cup or 1 cup of shredded cheese. I use a different mixture every time, you can't go wrong!!

Remove the hashbrowns from the oven.  Turn the oven down to 350 degrees.  Spoon the egg mixture with an ice cream scoop into the nest the hashbrowns created.  If you have extra egg mixture and have run out of hashbrowns, just spray the tins and add the egg to the muffin tin without hashbrowns. 

Bake for 20-25 minutes.  Sometimes on the last 5 minutes, I add shredded cheese to the tops for a gooey muffin.  Mmm Mmm!

Remove from the oven when the egg no longer is wiggly.  I remove them from the pan once they've cooled, use a spoon or a rubber spatula.

Here is a picture of Egg Muffins I made with egg whites, salt & pepper, green onions, spinach, mushrooms, and feta cheese.  I use items that I have left over from other meals!



Sooooo yummy!  I eat them right out of the oven & they're so healthy I don't even feel guilty!  Let the remaining muffins cool and place in ziploc bags.  I put 2 muffins in each bag, in the morning open the bag and reheat in the microwave for 30 seconds.  Remove from the microwave by holding the ziploc part because the bag will be hot.  These are great for on-the-go breakfasts!

If you made a large batch or don't want to eat them all this week, they freeze wonderfully.  My sister gave them to family members at Christmas.  She put around 15 muffins in a freezer ziploc bag.  Remove the muffins you want to eat.. 2 frozen muffins take around a minute to heat.

Enjoy your Egg Muffins (protein delights!)



Welcome!

Hi, we are so happy you're here!  My sister and I have so many ideas and creations we decided we needed a place to regurgitate them.  It was time to have a website... however there are so many things that we want to talk about and share with you that we needed a blog so you can learn how we do what we do!  Have fun exploring, creating, and cooking... We do!  And if you ever have any questions, please contact us, sharing is the best part!

Happy Spring!
Lanna