Sweet Chili Shrimp, by Cheryl

This is a simple and delicious recipe that I made the other night when I had no idea what to make. Searching through my freezer I found not one, but two bags of frozen shrimp! I also had a bottle of sweet chili sauce, so a recipe was made! The only rice I had was sushi rice so I cooked that and it was a hit with 3/4 people (we never get the 4th one lol). Overall, this was a quick and great weeknight meal for the family. Yum!

Ingredients:

1 pound shrimp (I used frozen, but might be better cooked in the sauce)

Scallions, chopped

Red pepper, sliced

Minced garlic

Some ginger

1/2 cup sweet chili sauce, maybe more

Olive oil

Directions:

1) Saute red pepper for a couple of minutes in oil. Set aside. 

2) Add some red chili sauce to the pan and arrange the shrimp. Cook about 3 minutes each side? 

3) Add the garlic, ginger, scallions, and a little more sauce. Mix together. 

4) Serve with cooked rice. 

Fall Chopped Salad, By Diane

 

I came up with this recipe the other week before traveling as I needed something quick and healthy, and the weather was just starting to turn to feel like fall. This has been an amazing meal to have prepped in the fridge ready to go! I also made it when I got home from traveling and it has been really nourishing. The ingredients are easy to swap out, and sometimes I can reduce cook time by heading to Whole Foods bar and grabbing a few of the roasted veggies- they always have roasted butternut squash with herbs and roasted brussels with apples on their bar! That combined with pre-made chicken strips makes this super easy to chop up and prep. YUM.

This recipe makes 3 servings (b/c I work 3 days a week and need quick lunches!)

Ingredients:

2 breasts grilled chicken (I just buy one pack of grilled chicken strips)

One head red butter lettuce

12 Dates

1 small butternut squash, cubed and roasted with evoo/poultry seasoning/salt until browned

1 large golden beet, cubed roasted w evoo and salt until browned 

1 large red apple, roasted until softened

2 cups brussels sprouts, roasted w evoo and salt

6 tbsp blue cheese, crumbled

6 tbsp chopped pecans

Drizzle blackberry balsamic vinegar

Champagne vinaigrette to taste

Directions:

1. Roast all the veggies together with noted seasonings and allow to cool- the squash, beets, apples, brussels.

2. Combine lettuce, roasted veggies, chicken, dates, and cheese on a large cutting board and chop finely all together.

3. Divide into 3 bowls and store until ready to serve. This makes great meal prep!!

4. When ready to serve, add in chopped pecans, balsamic vinegar, and vinaigrette and combine well.