Shrimp Cobb Salad (Maintenance & Strict 30 modifications)

http://damndelicious.net/2014/03/19/shrimp-cobb-salad-cilantro-lime-vinaigrette/

Ingredients

Can be modified to be strict 30, remove corn and bacon, can substitute another protein and veggie

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
  
  
• 4 slices bacon, diced
  
  
• 2 large eggs
  
  
• 5 cups chopped romaine lettuce
• 1 avocado, halved, seeded, peeled and diced
• 1 cup canned corn kernels, drained
• 1/2 cup crumbled feta cheese
For the Cilantro Lime Vinaigrette
• 1 cup loosely packed cilantro, stems removed
• Juice of 1 lime
• 1 jalapeño, optional
• 2 cloves garlic
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar 

Instructions

• To make the cilantro lime vinaigrette, combine cilantro, lime juice, jalapeño and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place shrimp onto the prepared baking sheet. Add olive oil and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 4-5 minutes; set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
• To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of shrimp, bacon, eggs, avocado, corn and goat cheese.
• Serve immediately with cilantro lime vinaigrette.

Zuchinni Noodles in Avocado Cream Sauce with Shrimp and Cherry Tomatoes - Strict 30 Approved

Ingredients:

2-3 Zucchini

2 avocadoes (peeled and halved)

2 large cloves garlic (chopped)

1 package fresh basil (chopped)

4 tbsp olive oil

2 tbsp lemon juice

½ - 1 bag cooked shrimp (1/2lb – 1 lb)

1 cup cherry tomatoes (halved)

Sea salt

Crushed red pepper flakes

Directions:

• In a food processor or blender mix avocadoes, garlic, basil, lemon juice and add olive oil until consistency is creamy and just slightly thinner than a guacamole. Add sea salt and red pepper flakes to taste. Fold in the cherry tomatoes and set aside.
• Sautee shrimp in a little olive oil, and sea salt (can add any other seasonings you would like). Remove them from pan and set aside.
• Use spiralizer to shred zuchinni into noodles and sauté for about 2-3 minutes. Mix the sauce into the noodles in the pan and plate. Top with shrimp and Enjoy!

Makes about 4 servings

Between 500-550 calories per serving depending upon how much shrimp on top.

Shrimp and Broccoli Stir Fry- Maintenance Approved

INGREDIENTS

• 1 tablespoon olive oil
• 1 1/2 pounds medium shrimp, peeled and deveined
• 24 ounces broccoli florets*
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced

FOR THE SAUCE

• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon stevia, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon Sriracha, optional

INSTRUCTIONS

• In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, stevia, ginger, garlic, sesame oil, cornstarch and Sriracha; set aside.
• Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
• Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
• Serve immediately, garnished with sesame seeds and green onion, if desired.

Jambalaya (Crockpot & Stove Recipes) - Strict 30 Approved

Ingredients:

1lb chicken breasts (cut in 1 inch cubes)

1lb chicken sausage (organic)

1lb shrimp (deveined and peeled)

4 large tomatoes diced – sub out pomi box

1 large onion diced

1 clove garlic minced

1 large green pepper chopped

1 large orange pepper chopped

1 cup copped celery

1 cup water

1 cup organic chicken broth

2 teaspoon each of oregano and parsley

1 teaspoon cayenne pepper

1/2 teaspoon Thyme

1 teaspoon Cajun Seasoning (optional)

STOVE VERSION:

Cook chicken in 1 teaspoon of olive oil until brown. Add onions, garlic, peppers and celery. sauté. Add tomatoes, chicken sausage, water and chicken broth, and all seasonings. Turn down to medium heat and cover for 15 minutes. Add shrimp, stir and cover for another 5-6 minutes until shrimp is cooked throughly. Serve over brown rice.

CROCK POT VERSION

If you want to do cook in a crockpot, add everything except shrimp into crockpot. (Chicken and chicken sausage should be added UNcooked, so that it doesn't overcook.  Cook on low for 8 hrs.  Add Shrimp into crockpot for last 20-30 minutes until cooked.)