Following a weekly meal plan is the best way to cook healthier for your family, and save time and money! Each week I share six simple, healthy, and family-friendly recipes to help you simplify feeding your family.
Hey there! I’m so excited to share the yummy shrimp salad recipe that has been on rotation in my house for the last few weeks. Patrick purchased 30+ lbs. of shrimp from a local friend so we have a ton of fresh, frozen shrimp in the freezer which makes me so happy. We did have to head them which I had never done before but it was such an easy and quick process.
There have been so many conversations about the best way to freeze shrimp but I have to tell you, using a food saver is the way to go. The key to freezing shrimp this way is to ensure the shrimp are not overcrowded in the bag so they lay completely flat. This makes it less likely the shrimp tail will poke a hole in the bag causing a freezer burn. My sweet friend, Mandy, and I weighed the shrimp so we knew each bag was a pound and then we sealed them up. It took all of an hour to head them, clean them (I just swished the shrimp in some water), pat them dry, and run them thru the food saver.
I know I’m a food nerd but I had the best time using the food saver. I keep looking in my fridge to see what else I can seal up!! I’m now onto bread, bacon, and meat……it’s such an amazing tool. This is the Food Saver we used – it’s under $120 and compact enough that it won’t take up too much space.
Meal Plan 10/23 – 10/28
Sunday, October 23rd | Slow Cooker Tuscan Tortellini Soup | Total Time: 4 hours, 20 minutes | This is one of my all-time favorite slow cooker recipes, and apparently, y’alls too because I always get so much positive feedback when I share it. We have soccer on Sunday so this slow cooker recipe will do the work for me.
Monday, October 24th | Shrimp, Avocado Chopped Salad | Total Time: 20 minutes | The simple flavors of shrimp and avocado in this healthy chopped salad are a tasty match for the creamy cilantro dressing! You will want to put this light dressing on everything!
Shrimp, Avocado Chopped Salad with Creamy Cilantro Dressing
- 1 lb. shrimp, peeled & deveined
- 1 tbsp. olive oil
- salt & pepper
- romaine lettuce
- red onion
- cherub tomatoes
- blue cheese crumbles
- avocado
- extras – crumbled bacon, pumpkin seeds
Creamy Cilantro Dressing ( Adapted from Feasting at Home)
- 1/3 cup olive oil
- 1/4 cup lime juice, fresh
- 1/2 cup fat-free greek yogurt
- 1 tsp salt
- 3 garlic cloves
- 1/2 jalapeno (seeds removed)
- 1/2 tsp. hot honey
- 1/2 cup cilantro
Peel and devein the shrimp then pat dry. Season heavily with coarse salt & ground pepper. Heat the olive oil over medium-high heat then add the shrimp. Cook just until the shrimp is pink and cooked thru. Place all dressing ingredients into a food processor or blender and blend until incorporated. Build your salad and enjoy!
Tuesday, October 25th | Creamy Green Chili Chicken Bake | Total Time: 1 hour | A one-pan wonder for your busy Tuesday plus its low calorie and low carb to boot. Make sure to read down to the “notes” section for some simple subs! You could always use a rotisserie chicken instead of chicken tenderloins. Easy, peasy.
Wednesday, October 26th | Balsamic Turkey and Green Bean Skillet | Total Time: 35 minutes | The addition of balsamic and seasonings takes this super easy one-skillet dish from basic to beyond. Double for lunch this week!
Thursday, October 27th | Pineapple Cilantro Pork Tenderloin | Total Time: 1 hour, 30 minutes | The total time includes the marinade time which is an hour. Pineapple, jalapeno, cilantro, onion, and vinegar are blended together for the perfect spicy & sweet marinade. Serve over cilantro rice with leftover creamy cilantro dressing!
Friday, October 28th | White Bean Pumpkin Turkey Chili | Total Time: 4 hours 5 minutes but Instant Pot directions offered | It’s time for the pumpkin people. If you haven’t put pumpkin in your chili, you haven’t lived. It’s amazing!
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