Wednesday, July 15, 2015

Bacon and Shrimp Scampi with Pasta


4-6 slices bacon, chopped
2 tablespoons butter, divided
8 ounces uncooked pasta
1 pound raw shrimp, peeled and deveined
1 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Salt and pepper, to taste

  1. In a large skillet, cook bacon over medium heat until crispy. Remove bacon from pan with a slotted spoon to a paper towel lined plate. Leave about 1 tablespoon of bacon grease in the pan.
  2. Cook the pasta according to package directions; drain.
  3. Meanwhile, add 1 tablespoon butter to the skillet along with the reserved bacon grease. Add garlic and cook until fragrant, 1-2 minutes. Add shrimp to the pan and cook until just pink, stirring frequently, about 3-4 minutes.
  4. Remove pan from heat and stir in remaining tablespoon butter, parsley, lemon juice and cooked bacon. Add cooked pasta and toss to coat well. Season with salt and pepper to taste. Serve immediately.
Recipe Source - Let's Dish

Grilled Greek Lemon Chicken

Simple recipe that would go great with a Greek salad

4 (6 oz) boneless skinless chicken breast halves 
1/3 cup olive oil, plus more for brushing grill 
1 Tbsp lemon zest 
1/3 cup fresh lemon juice 
4 cloves garlic, minced (1 1/2 Tbsp) 
2 tsp dried oregano 
1/2 tsp dried basil 
1/2 tsp dried thyme 
1/2 tsp dried rosemary, crushed 
Salt and freshly ground black pepper 
Chopped fresh parsley, for serving

  • Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness. In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper).
  • Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible). Preheat grill over medium-high heat (to about 425 - 450).
  • Brush grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees in center of chicken on an instant read thermometer. Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately. 
Recipe Source - Cooking Classy

Grilled Cilantro-Lime Chicken with Avocado Salsa

Great summer grilling recipe


4 (6 oz) chicken boneless skinless chicken breast halves
1 Tbsp lime zest
1/3 cup fresh lime juice
1/4 cup olive oil, plus more for brushing grill
1 1/2 tsp honey
1/3 cup chopped cilantro, plus more for serving
3 cloves garlic, minced
Salt and freshly ground black pepper

1 1/2 medium avocados (ripe but semi-firm), diced
2 medium Roma tomatoes, chopped
1/2 cup chopped red onion, rinsed under cool water to remove harsh bite
1 clove garlic, minced
1 Tbsp fresh lime juice

  • Place chicken on a cutting board, cover with a sheet of plastic wrap and pound thicker parts of chicken to an even thickness. Transfer chicken to a gallon size resealable plastic bag.
  • In a small mixing bowl whisk together lime zest, lime juice, olive oil, honey, cilantro, 3 cloves minced garlic and season with 1 tsp salt and 1/2 tsp pepper. Pour marinade mixture over chicken in bag. Seal bag while pressing air out, then rub marinade over chicken. Allow to rest in refrigerator 2 - 4 hours (rotating bag to opposite side and moving chicken around halfway through if possible to ensure it's evenly marinating).
  • Preheat a grill over medium-high heat (to about 425 - 450 degrees). Brush grill grates lightly with oil then grill chicken until center registers 160 - 165 degrees on an instant read thermometer, about 4 minutes per side. Remove and let rest 5 minutes.
  • Meanwhile, in a medium mixing bowl toss together avocado, tomato, onion, garlic and lime and season with salt and pepper to taste. Spoon a generous amount over chicken and sprinkle with chopped cilantro. Serve warm.
 Recipe Source - Cooking Classy

Friday, June 26, 2015

Summer Corn Chowder

This is a hearty soup that takes advantage of fresh summer corn. It's also great in the winter - you just have to substitute frozen corn for the fresh.


12 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob (you can also substitute frozen corn, or use a mix of both)
1 Tbsp butter
7 slices bacon, cut into 1/2-inch pieces
1 medium yellow onion chopped
1/2 cup all-purpose flour
2 cloves garlic, minced
4 cups chicken stock
6 cups water
32 oz. package of frozen hash browns (the kind that are cubed potatoes with nothing in them but potatoes - you could also use about 2 pounds of Yukon gold potatoes, diced into 1/2 inch cubes)
1/2 tsp dried thyme
2 bay leaves
1 teaspoon black pepper
2 cups half and half
2 - 3 Tbsp chopped fresh chives
Shredded cheddar cheese, for serving (optional)


Melt the butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in the chicken stock and water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaves and season with pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Stir in half and half. Sprinkle each serving with chives and optional cheddar.
Recipe adapted from Cooking Classy

Monday, June 22, 2015

White Chocolate Macadamia Nut Cookies

My sister-in-law brought these to a family dinner, and they were simply wonderful.

2 cups + 2 tablespoons all­-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup unsalted butter, softened (1½ sticks)
1 cup packed light brown sugar
½ cup granulated sugar
1 egg, at room temperature
1 egg yolk, at room temperature
2 tsp vanilla extract
¾ cup white chocolate chips
¾ cup chopped macadamia nuts


1. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

2. Cream the butter and sugars together with a mixer (stand or hand­held). Add the egg, egg yolk, and vanilla and mix well until just combined.

3. Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.

4. Stir in the white chocolate chips and macadamia nuts.

5. Cover the bowl with plastic wrap and chill dough for about an hour.

6. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.

7. Bake for 8­-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.

** dough should be kept cold between batches
** dough can be chilled for up to 5 days

Recipe source -  The Chunky Chef

Wednesday, May 13, 2015

Meal Plan for Week 1, Day 3 - Phase 2

Phase 2 is going to be a tough one for me. You only get to eat lean meats and vegetables.

Here is my meal plan for Wednesday, May 13. This is a Phase 2 day.

Breakfast - P2 protein, P2 veggie:
Egg white, mushroom, and aspargus omelet (not really an omelet - more like scrambled eggs - it does stick to the pan since you can't use any oil or butter, but it tastes better than it looks)

Morning Snack - P2 protein:
nitrate free turkey jerky (this was really expensive, so I probably won't buy it again)

Lunch - P2 protein, P2 veggie:
Hearty Chicken Vegetable Soup (will post recipe later); broccoli

Afternoon Snack - P2 protein:
Beef and Spinach Meatballs (will post recipe later)

Dinner - P2 protein, P2 veggie:
Leftover Pork Tenderloin, Oven-roasted Asparagus, Steamed Cabbage (just used a little vegetable broth, salt and pepper)

Meal Plan for Week 1, Day 2 - Phase 1

Here is my meal plan for Tuesday, May 12. This is a Phase 1 day.

Breakfast - P1 grain, P1 fruit: 
Eric - oatmeal with strawberries
Cindy - quinoa with strawberries

Morning Snack - P1 fruit:

Lunch - P1 grain, P1 protein, P1 fruit, P1 veggie:
Grilled Pollock (seasoned with sea salt, pepper and tamari), Brown Rice, Green Beans, Strawberries

Afternoon Snack - P1 fruit:

Dinner - P1 grain, P1 protein, P1 veggie:
Hearty Beef, Tomato and Mushroom Sauce on Brown Rice Pasta, Broccoli


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