Today’s dish is a super simple and easy one. It is a product of being basically broke and wanting to eat healthier. I don’t think I realized that when I started all this, how expensive eating healthy can be. These skewers don’t require a lot of time, money, or preparation though, which is definitely a plus. You can make them if you are in a pinch, like me, and have little money AND little time to cook anymore. I find myself coming home from work super late and exhausted – making the prospect of cooking a daunting task. Fear not, just prep these the night before and pop em on the grill/grill pan and you are ready to go!
- 2 chicken breasts, cut into large cubes
- Ground pepper
- 1 garlic clove, minced (or garlic powder)
- Parsley, finely minced
- 1 large lemon, juiced
- Cherry tomatoes
- Season the chicken cubes with pepper, salt, garlic, and parsley
- Place in a bag with lemon juice for 1 hour – overnight
- Place chicken cubes on a skewer and grill until cooked
- At the same time, lightly wilt some spinach with EVOO in a pan and add the cherry tomatoes and cook for a few minutes
- Place the skewers over the bed of spinach and tomatoes and enjoy your gluten free, high protein meal!
Tonight I decided to make some shrimp lettuce wraps in order to use some left over vegetables from other meals. I got the recipe from the Food Network and pretty much followed it all the way. This is a simple, tasty, and light dish, which makes for a good appetizer. I just wish they photographed better, but maybe the photography fail lies with me. Either way, here goes.
- 3 tbsp fresh lime juice
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 3 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 lb medium fresh shrimp, chopped and deveined
- 1/2 red bell pepper, diced
- 2 green onions, diced
- 5 oz water chestnuts, drained and chopped
- 1 head iceberg lettuce, cored, cut in 1/2
- In a bowl, mix the lime juice, 2 tbsp oil, 1 tbsp soy sauce, ginger, and garlic
- Add the shrimp and marinate in the refrigerator for 30 min (I ended up doing all of this in a ziploc bag. Less dishes)
- In a pan, heat 1 tbsp oil over med-high heat and then add the bell peppers, green onions, and water chestnuts stirring occasionally
- Add the shrimp and the marinade and cook thoroughly until the shrimp are pink (~3 min)
- Stir in the last 1tbsp of soy sauce
- Spoon into the lettuce leaves and enjoy (I used a slotted spoon because the mix can get very watery and messy)
Overall, it was pretty good and I would definitely make it again. Hope you like it too!