Ingredients list for the lemon garlic herb shrimp in foil packets

Yield 4 servings

• 2 pounds (900g) large raw shrimp, peeled and deveined
• 1/4 cup (60ml) extra virgin olive oil
• 4 cloves garlic, minced
• 1 whole lemon, juice and zest
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 5 tablespoons chopped fresh cilantro
• 2 zucchinis, diced
• 2 large tomatoes, diced
• Crushed chili pepper flakes (optional)
• 2 tablespoons unsalted butter cut into pats
• Salt and fresh cracked peppe

Directions

1. Preheat your oven to 425°F (210°C). Place shrimp in a large bowl; add oil, garlic, lemon, honey, chili pepper flakes, mustard and cilantro. Add tomatoes and zucchini, toss to coat well and let rest for about 15 to 30 minutes.
2. Tear off four 16-inch sheets of foil and place over a rimmed baking sheet, one foil at a time. Using a spoon, arrange 1/4 of the shrimp and veggies mixture in the middle of the foil. Top with a tablespoon of the marinade in the bottom of the bowl and place a pat of butter.
3. Seal the foil packet by folding over one end to meet the corners of the other; continue to tightly fold the open edge to form a seal. Repeat the process with remaining foil packets. Arrange on the baking sheet and bake for 15-20 minutes.
4. Remove from oven and let rest 5 minutes before opening the packets. Be careful of the hot steam! Serve over pasta, rice, or as is with a slice of bread. Enjoy! ♥︎
Notes:

• For low carb and keto diet, skip on honey

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ingredients

• 1 pound ground beef
• 1/2 teaspoon salt
• 1/3 teaspoon ground black pepper
• 12 ounces pasta (macaroni)
• 1 cup white onion (chopped)
• 4 slices bacon
• 29 ounces diced tomatoes (Hunt's, I love the garlic and the fire-roasted)
• 1 cup cheddar cheese
• 1 1/2 cups provolone cheese

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Ingredients

• 8 1/2 ounces corn muffin mix
• 14 3/4 ounces cream corn
• 2 eggs
• 1/2 cup milk
• 2 cups shredded cheddar cheese (divided)
• 1 pound cooked pulled pork
• 1 1/4 cups bbq sauce

instructions:

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What’s a burrito bowl? A burrito without the tortilla wrapping. A bowl of steaming hot rice, topped with savory beans, and each and every taco topping you want—salsa, avocados, cilantro, guacamole, jicama, lettuce or cabbage.
Here’s the thing with a burrito bowl, it can be made in 15 minutes with pantry items and toppings from the fridge. Canned beans, reheated frozen cooked rice, prepared salsa. It’s fast, it’s easy, it works.

Ingredients

• 4 15-ounce cans of whole black bean (preferably S&W premium black beans, or Bush's best black beans)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 cup chopped cilantro
• 3 cups, uncooked rice, white or brown
• 1/2 teaspoon salt
• 4 1/2 to 6 cups of water, depending on the type of rice (read package)

• Sliced red cabbage
• Ripe avocado, peeled and cut into chunks
• Fresh tomato salsa
• Chopped fresh cilantro
• Queso fresco Mexican farmer's cheese (or Cotija cheese) (skip if cooking vegan)
• Sour cream or crema fresca (skip if cooking vegan)

1 Place the beans and the liquid from the can in a sauce pan. (Taste the liquid first; if it tastes good, use it, if not, drain the beans first, and add as much liquid to the pot with the beans as you strained out.)
2 Add the cumin and garlic powder to the beans. Bring to a simmer and simmer for a minute or two to heat the beans through. Stir in the cilantro and remove from heat.

Preparing the rest

1 Cook the rice: Place 3 cups of rice in a large saucepan. Depending on the type of rice you are using (short grain, long grain, white, brown) you will add any where from 4 1/2 cup of water to 6 cups of water to the pot. Check the rice package instructions.
Add 1/2 teaspoon of salt. Bring to a boil, lower the heat to low to maintain a very low simmer.
Cover and cook from 15 minutes to 45 minutes, depending on the type of rice (again, check the package instructions for the rice you are using).
Remove from heat and let rest for 10 minutes, covered, before fluffing with a fork to serve.
2 Construct the burrito bowl:  Place a serving of cooked rice at the bottom of a serving bowl. Top with black beans. Top with assorted garnishes—thinly sliced cabbage, chopped avocados, chopped cilantro, queso fresco and sour cream.




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