SimplySenia

This recipe is quick and healthy! My kids look forward to eating salad every week. 
Ingredients for Shrimp Avocado Salad:

1/2 lb (3 to 4 medium) Roma tomatoes, chopped
1/2 English cucumber or 3 smaller garden cucumbers, sliced

1/2 medium red onion, thinly sliced

2 avocados, peeled, pitted and sliced

1 cup corn kernels (from 2 fresh cobs or canned drained corn)

1 medium romaine lettuce (5 to 6 cups chopped)
For the Cajun Shrimp:

2 Tbsp unsalted butter
1 lb large raw shrimp, peeled and deveined

1 tsp cajun spice

2 cloves garlic, pressed

Pinch of salt
For the Zesty Cilantro Lemon Dressing:

3 Tbsp olive oil (mild or extra virgin)
Juice of 1 large lemon (about 3 Tbsp) (it’s ok to sub lime juice)

1/2 bunch cilantro, (1/2 cup chopped)

1 tsp sea salt or 3/4 tsp table salt

1/8 tsp freshly ground black pepper
How to Make Shrimp Avocado Salad:

1. Place shrimp in a medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine.
2. Heat a large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 minutes without disturbing. Flip shrimp over and sauté another minute or just until fully cooked through. Don’t overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.

3. Chop, rinse and spin dry your romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining ingredients in rows over the top of your romaine: chopped tomatoes, sliced red onion, sliced cucumber, cajun shrimp, avocado and boiled or grilled corn.

4. To make the dressing, in a small bowl, whisk together 3 Tbsp olive oil, 3 Tbsp lemon juice, 1/2 cup chopped cilantro, 1 tsp sea salt and 1/8 tsp black pepper.

Drizzle dressing over the shrimp avocado salad then toss to combine and serve.

Perfect recipe if you work all day or have to run errands. I do recommend prepping the night before so all you have to do is put the chopped veggies in the slow cooker the next day. Since we are going to be gone most of the day running errands, I don’t have to worry about coming home to cook dinner because it will be ready when we get home. Makes 8 servings. Great for lunch the next day. It’s 287 calories for 1 1/2 cups.
Ingredients:

1 pound yukon gold potatoes, peeled and chopped (about 3- 4 cups chopped)

2 cans northern beans, drained and rinsed

1/2 cup chopped onions or shallots

2 garlic cloves, minced

1/2 cup chopped carrots

1/2 cup chopped celery

2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried rosemary

1/2 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

1 teaspoon kosher or sea salt

1/4 teaspoon black pepper

1 teaspoon crushed red pepper flakes, optional, more or less for spiciness desired

4 cups low-sodium vegetable or chicken stock

1 parmesan rind or 1 (2-inch) piece parmesan, optional*

1 tablespoon extra virgin olive oil

1 bay leaf
Directions:

Add all ingredients to the crockpot and stir. Allow to cook on low for 6-8 hours or high for 5 hours.
*Note that adding the parmesan rind or a piece of parmesan adds a lot of savory flavor to the soup. Remove it before serving.
Enjoy!

This recipe is super easy to make. Besides cutting up the onions all you have to do is pour all the ingredients in the slow cooker. This recipe is 220 calories for 1 cup. You can eat this any way you like. I chose to eat this a side of brown rice and a avocado.
Ingredients:

1 small onion, chopped

1 (15.5 oz) can black beans, drained

1 (15.5 oz) can kidney beans, drained

1 (8 oz) can tomato sauce

10 oz package frozen corn kernels

2 (10 oz) cans diced tomatoes w/chilies

4 oz can chopped green chili peppers, chopped

1 packet reduced sodium taco seasoning or homemade (see below)

1 tbsp cumin

1 tbsp chili powder

24 oz (3) boneless skinless chicken breasts

1/4 cup chopped fresh cilantro

If you want to make your own taco seasoning omit the packet and cumin and chili powder above and use below instead:

1 1/2 tablespoons cumin

1 1/2 tablespoons chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper
Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.

Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in.

Top with fresh cilantro and your favorite toppings!

This recipe serves 8 and 460 calories.
Ingredients:

1 tablespoon olive oil

1 lb spicy Italian chicken sausage

1 lb sweet Italian chicken sausage

3 inch Peppers (red, orange and yellow), cut into strips

2 inch medium onions rough chopped into slices

6 cloves smashed and rough chopped garlic

1 teaspoon salt and pepper

5 small zucchinis, zoodled

1 jar pasta sauce 

10 leaves fresh basil cut into long thin strips (reserve some for garnish)

4 ounces of each of these cheeses, shredded: Mozzarella, Parmesan and Asiago
Directions:

Preheat oven to 375 degrees.

Cook sausage in olive oil for 10-12 minutes over medium-high heat (turning over once) and set aside.

Cook peppers and onions in the same pan for 8 minutes. Add garlic, salt and pepper and cook for 4 more minutes.

While the vegetables are cooking, zoodle your zucchini. Then cut the strands into ~8 inch pieces (this does not have to be precise, but cutting the zoodles now will make it easier to serve).

Stir the Pasta sauce into the pan with the peppers and onions. Slice the sausage into 1/2 inch pieces and add to the pan as well.

Fold zucchini noodles and basil into the mixture and allow to cook for 4 minutes on medium-low. Transfer to a 9×13 baking dish, and top with cheese.

Bake on 375 degrees for 10-15 minutes, until cheese is melted. Garnish with reserved fresh basil and serve.

Makes 5 servings. 1 1/2 cups it’s 370 calories.

You can make this dish with spicy sausage. I use mild because my kids don’t like the heat. 

Ingredients:

14 oz hot Or mild Ground Italian sausage

1 teaspoon olive oil

1/3 cup chopped onion

12 oz jar roasted peppers in water, diced

3 cloves garlic, smashed

kosher salt and black pepper

1 1/2 cups crushed tomatoes 

1/2 cup low-sodium chicken broth

9 oz whole Wheat Linguini 

2 tbsp grated Pecorino Romano, plus more for serving

1 tbsp fresh chopped parsley
Directions:

Heat a large skillet over medium heat and cook the sausage until browned and cooked through, breaking it up as it cooks. Set aside.
Add the oil, onions, roasted peppers, garlic and kosher salt and black pepper to the skillet and cook until golden, 4 to 5 minutes. Add the tomatoes and chicken broth and return the sausage to the skillet. Bring to a boil, reduce heat and simmer on low 15 minutes.

Meanwhile cook the pasta in a large pot of salted water according to package directions. Drain and toss with the sauce and Pecorino cheese, cooking and stirring about 2 minutes on low to marry the flavors. Finish with chopped parsley and serve with more cheese on the side, if desired.