This is so quick and easy, I cut that olive oil way back and used veggie stock.
1 lb peeled, deveined shrimp
Heat oil in a 12 inch skillet over medium heat, add garlic and cook for 30 seconds, add the stock and bring to a simmer. Add shrimp. When they are opaque add the paprika, lemon juice, salt and pepper.
Serves 4. 4 ww pp.
This vegetarian tacos are the bomb! Mostly hands off time makes them even better.
- 1 pack taco seasoning
- 6 tbsp lime juice, divided
- 1 tbsp olive oil
- 1 can chickpeas, rinsed and drained
- 1 lb butternut squash, diced chickpea size
- 1 c chopped cabbage, sliced thin
- 1 avocado, sliced thin
- Mexican creama or sour cream
- Taco sheslls
- Hot sauce
Preheat oven to 400.
In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.
Toss cabbage with remaining lime juice.
Steam taco shells to soften for 10 min.
To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.
Serves 6. 7 WW points per 2 taco.
So good and only 4 WW points per mushroom! Did I mention they are super easy to make?
- 4 portobello mushrooms, wiped clean and gills and stem removed
- 6 oz artichoke hearts in water, chopped
- 1 tomato, chopped
- 8 kalamata olives, chopped
- 4 oz mozzarella cheese, diced
- Panko breadcrumbs
- Olive oil spray
- Salt and pepper
- Chili flakes or Aleppo pepper
Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.
In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.
Serves 4 as a side, 2 as a main. 4 ww points per mushroom.
This recipe is from Livekindly.com. It’s keto, vegan, raw, gluten-free! What?!? Yup! I made mine in a springform pan for easy release, then cut them up and froze 3/4 of them. They are so tasty!
For the base:
- 1 c raw organic cashews, soaked for an hour and drained
- 6 organic medjool dates (pitted)
- 1 c organic shredded coconut
- Sprinkle of Himalayan pink rock salt
For the caramel:
- 1/2 c organic tahini
- 1/2 c agave syrup
- 1/4 c organic coconut oil or coconut butter (liquefied)
- 1 tsp vanilla extract l
- Large pinch Salt
Base: blend or process all base ingredients together, until a doughy texture is formed. If using a blender, make sure it’s a powerful, heavy duty blender to handle the nuts. Press into coconut-oil greased dish and put in the fridge.
Caramel: blend all caramel ingredients together except coconut oil. Once well blended into a thick, smooth consistency, blend in the coconut oil until combined (should only take 15 – 25 seconds or so). The texture should be very gooey now. Pour on top of the base immediately and put back into the fridge.
Chocolate topping: in a saucepan, gently melt the cacao butter OR coconut oil. Do not overheat or let it boil, as this destroys the nutrients. The cacao butter/ coconut oil should only be lukewarm, not at all hot. Once melted, take off the heat and sift in the powders. Stir until combined. Add the agave and vanilla and stir well. Immediately pour the chocolate over the caramel. Return dish to the fridge.
Wait a few hours for all the layers to set properly, cut into squares and store in an air-tight container in the fridge. Enjoy!
What?!? Yes! Philly Cheesesteak in a taco. You are welcome!
- 1 lb thinly sliced beef
- 2 tbsp Worcestershire sauce
- Salt and pepper
- 8 oz sliced crimini mushrooms
- 1 onion sliced thin
- 2 bell peppers sliced thin
- 8 slices provolone
- 12 crunchy taco shells
Heat a large non-stick skillet over medium high heat, add meat and toss with Worcestershire sauce, then season with salt and pepper. Cook until 1/2 cooked. Add mushrooms, peppers and onions and cook until all are soft and meat is cooked through.
Spoon mixture into shells and top with provolone.
This recipe is so easy and so good! So lucky to have neighbors with goats to milk!
- 1 qt goat milk
- 1/3 cup lemon juice
- 2 tbsp white vinegar
- 1/2 tsp salt
- Dried herbs of your choice optional
Line a fine mesh sieve with 3 layers of cheesecloth.
In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.
Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.
Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.
The curds will not be large, on the contrary they will be like tiny specks.
Slowly ladle into the cheesecloth. Add the salt and stir lightly.
Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.
Allow it to hang and drip for about 1 hour.
Place on a cutting board and shape. Sprinkle with died herbs of your choice
Refrigerate and serve when set.
I found this wonderful French sausage at Market of Choice cooked it with some cabbage and onions for the perfect fall meal!
- 1 lb sausage
- Olive oil
- 1 onion, sliced thin
- 3 cloves garlic minced
- 1 medium head of cabbage, shredded
- Salt and pepper
- 1 tbsp red wine vinegar
Heat 1 tbsp of olive oil in a 12 inch skillet over medium low heat, cook until browned then flip and repeat. Remove from pan, add onions, cabbage, garlic and cover, stirring occasionally until wilted, about 10 min, stir in vinegar, season with salt and pepper. Return sausage to the pan, cover and cook for 5 minutes.