Left Photo

Left Photo

Middle Photo

Middle Photo

Right Photo

Right Photo

Monday, May 22, 2017

Shift Shop Meal Plan Recipe: Tomato Garlic Shrimp


Throughout The Shift Shop test group I have focused on keeping my meal prep simple, streamlined, and fast because I'm a busy mom of 2 working full time.  I know that meal prep takes time (and energy) and those are two things I don't typically have an abundance of.

I threw this dish together one night when I was home alone with the kids and feeling slightly desperate to NOT eat another grilled chicken breast on week two of The Shift Shop.  I didn't realize I was creating something that would become a staple for this meal plan.  It's delicious!



Ingredients:
  • 1 small-medium spaghetti squash
  • 1 can fire roasted tomatoes
  • 1 package frozen deveined/detailed raw shrimp
  • minced garlic
  • EVOO (olive oil)
Roast Spaghetti Squash:
  1. Preheat oven to 400 degrees
  2. Slice spaghetti squash in half long way and scoop out innards.
  3. Lightly brush inside + outside with EVOO 
  4. Bake insides facing down on pan for 40 minutes
While that is cooking, prepare your shrimp:
  1. Rinse and drain shrimp.
  2. Heat 1 Tbsp EVOO + 1-2 Tbsp minced garlic in frying pan.
  3. Add shrimp and cook for 4-5 minutes until pink.
  4. Add can of fire roasted tomatoes and heat through.
  5. Serve over spaghetti squash.
**If you use the Portion Control Containers, this counts as 1 green, 1 red

*Follow my journey at #coachlindsayspostbabycomeback *



No comments:

Post a Comment

Feel free to leave me some love. It makes my heart smile.