Lemon Shrimp

This one is not real clean because of the butter but it sure looks wonderful. This came from Incredible Recipes

All you need to do is :

Melt a stick of butter in the pan.
Line the baking sheet with aluminum foil
Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning.
Put in the oven and bake at 350 for 15 min
Simple and delicious!

Shrimp Salad

Another wonderful recipe from Clean Living Recipes

Shrimp-Stuffed Avocados *serves 4*
2 ripe, fresh avocados, seeded (medium size)
2 Tbsp. fresh lime juice
1 lb. baby shrimp
1/2 small red onion, finely diced
2 mangos, peeled, seeded and diced
1/2 cup mayonnaise *plain Greek yogurt can be used also*
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 cup chopped chives
Boston or other lettuce leaves, optional, for serving

Using a large spoon, scoop out the avocado from each half and cut into small dice. Place avocado pieces in a medium mixing bowl and toss with lime juice.

 

 

 

 

 

Chicken & Shirataki Noodle Soup

Another great recipe from Clean Living Recipes. If you can't find the Shirataki noodles you could substitute no yolks egg noodles. Just sounds so good on a cold winter day.

 

CHICKEN AND SHIRATAKI NOODLE SOUP
Servings: 6

10 cups reduced-sodium chicken broth (homemade or store bought) 2 cups shredded carrots
1 large stalk celery, coarsely chopped
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
Three 8-ounce packages fettucine-style shirataki noodles, drained and well rinsed
4 cups shredded cooked skinless chicken breast (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice
Salt and ground black pepper, to taste

In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered, until the vegetables are tender, about 8 to 10 minutes.

Add the shirataki and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice, then season with salt and pepper.

Harvest Snack

Here's an easy healthy snack from Clean Living Recipes

Harvest Snack

1 (1-lb.) bag shelled walnuts or pecans
4 tbls. butter or margarine, melted (you could also use coconut oil)
2 tbls. cinnamon
1/2 cup brown sugar blend Splenda

1. Put walnuts or pecans into slow cooker. Pour melted butter over all.
2. Mix cinnamon and Splenda together and pour over buttered nuts.
3. Cook on Low for 2 hours. Remove lid and turn to High for 45 minutes.
4. Remove and serve.