good protein source

Lemon Basil Shrimp & Pasta

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I am a huge fan of one-pot meals and this shrimp & pasta dish did not disappoint.

Not only was it delicious, but it also provides about 31 grams of protein.  How cool is that?  Now, it does have capers and that will add to your sodium intake so make adjustments as needed. If you don’t have fresh basil–I had a few tiny leaves left on my plant in the garden–you can also use this.

I’m telling ya, I felt like I was at a restaurant when I served this meal.  The only thing missing was some crusty bread.

Now I need to try a shrimp & pasta recipe with lemon butter sauce…

Lemon Basil Shrimp & Pasta
Serves 4
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Ingredients
  1. 3 quarts water
  2. 8 ounces uncooked angel hair pasta
  3. 1 lb. peeled & deveined extra large shrimp
  4. 1/4 c. chopped fresh basil (I used a combo of fresh and lightly dried)
  5. 3 T. drained capers
  6. 2 T. extra virgin olive oil
  7. 2 T. fresh lemon juice
  8. 1/2 t. salt
  9. 2 c. fresh baby spinach
Instructions
  1. Bring 3 quarts of water to a boil in a large pot or Dutch oven, adding a little salt, if desired. Add pasta and cook for 8 minutes.
  2. Add shrimp to the pot and cook for 3 more minutes or until shrimp is done and pasta is al dente. Drain.
  3. Place pasta in a large bowl and stir in basil, capers, olive oil, lemon juice and salt.
  4. Place about 1/2 cup of baby spinach into each serving dish and top with 1 1 /2 cups of pasta mixture.
Adapted from My Recipes
Adapted from My Recipes
Mormon Mavens https://www.mormonmavens.com/

Greek Lemon Chicken Soup

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So many of us are looking for healthy DELICIOUS food options these days.  The latest thing I am checking out is the Mediterranean diet–actually I just would like to not call anything a diet, but a lifestyle.  Mediterranean sounds good to me.

I looked up easy Mediterranean recipes and found this one that sounded delicious.  And who doesn’t love using a rotisserie chicken? Am I right?

And you may think, by looking at the photo, that this recipe includes cream. NOT.

I know.  And yet it is so good.

Greek Lemon Chicken Soup
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Ingredients
  1. 1 T. olive oil
  2. 3/4 c. cubed carrot
  3. 1/2 c. chopped yellow onion
  4. 2 t. minced fresh garlic
  5. 3/4 t. crushed red pepper (next time I will use 1/2 t.)
  6. 6 c. chicken broth
  7. 1/2 c. uncooked orzo
  8. 3 large eggs
  9. 1/4 c. fresh lemon juice
  10. 3 c. chopped baby spinach
  11. 1 1/4 t. kosher salt
  12. 1/2 t. black pepper
  13. 3 T. chopped fresh dill (for garnish)
Instructions
  1. Heat oil in a Dutch oven over medium-high heat. Add carrot and onion. Cook, stirring occasionally until softened, about 3-4 minutes. Add garlic and crushed red pepper and cook until fragrant, stirring constantly.
  2. Add broth to Dutch oven and increase heat to high, bringing broth to a boil. Add orzo and cook, uncovered, until al dente, about 6 minutes.
  3. In a medium bowl, whisk eggs and lemon juice together until frothy. Remove 1 cup of the broth from Dutch oven and add, gradually, to the eggs. Whisk constantly to temper the eggs for about 1 minute. Pour egg mixture into Dutch oven and stir to combine.
  4. Reduce heat to medium-low, then stir in chicken, spinach, salt, and pepper. Cook, stirring constantly until spinach wilts.
  5. Serve up in 6 bowls and sprinkle with the dill.
Adapted from Cooking Light
Adapted from Cooking Light
Mormon Mavens https://www.mormonmavens.com/