Mexican Shrimp Bowls, by Diane

 

I saw this recipe from @calwillcookit and it looked just like the perfect fresh and detoxing recipe needed for lunches this week after 3 weeks of vacation in Asia! This could not have been easier to make and it was DELICIOUS! I made two adjustments here- first, he served them over rice, but I liked them on their own and was trying to do a grain detox, and second, I swapped the sour cream in the sauce for high protein cottage cheese to get more protein in these meals. Both suggestions I would do again so I'm writing them in the recipe below. Yum!

Ingredients:

For shrimp:

1 lb raw shrimp, deveined and shelled, thawed

2 tbsp taco seasoning mix (I used chili powder, cumin, smoked paprika, salt, pepper, garlic powder, onion powder, red chili flakes, and mexican oregano finely mixed)

2 tbsp EVOO

For salsa:

1 can black beans, rinsed

1 cup corn, charred (I used one can of corn because summer corn isn't good yet)

1 cup baby heirloom tomatoes, sliced

1/2 cup red onion, diced

1/2 cup poblano pepper, diced

1/2 bunch cilantro, finely chopped

juice 1 lime

salt to taste

pepper

garlic powder

1 tbsp red wine vinegar

For the creamy cilantro sauce:

1 cup cottage cheese

1 tbsp EVOO

2 cloves garlic

1/2 bunch cilantro

juice 1 lime

zest 1/2 lime

salt to taste

Directions:

1. Rinse and drain the shrimp, toss in seasonings, and cook 2-3 min per side in a med heat frying pan until cooked. Set aside. 

2. To make the salsa, stir all ingredients and adjust for taste, set aside.

3. To make the sauce, blend all ingredients in an immersion blender and adjust for taste, using water if desired to get a saucier consistency.

4. Serve all together and enjoy!

Protein Crustless Quiche Lorraine, by Diane

 

I saw a recipe for cottage cheese added to eggs to make them more high protein and it gave me an idea to add it into a new egg bake- I love egg bakes for great easy lunches for the week! This week I decided to create a lorraine-style bake and honestly this was really good!

Ingredients:

12 eggs

1 8oz container high protein cottage cheese (I like Good brand)

Salt and pepper

cooking spray

1/2 lb thin sliced ham, cut into squares

1 small pack sliced baby bella mushrooms

1 bag spinach

1 yellow onion, thinly sliced into rings

EVOO

1.5 cups shredded parmesan

Directions:

1. Caramelize onions in a large saucepan over medium high heat with EVOO and salt until golden brown and wilted. Set aside.

2. Preheat oven to 375 and spray a 9x13 pan with nonstick cooking spray.

3. Whisk together eggs, then add in seasonings and cottage cheese. Use an immersion blender until smooth.

4. Add in squares of ham (make sure they aren't clumped together), mushrooms, spinach and onions and mix until combined.

5. Bake for 45 minutes or until the middle is set, then top with parmesan cheese and bake for 10 min at 350 until golden brown on top.