Friday is made for easy dinners and the coldest glasses of chardonnay. I say, let’s combine Friday, shrimp, zucchini, and weekend dreams on a plate. Would you expect anything less?Īnd then there is me, racing to my plate before Goce gets to it. I also love the lightly sauteed shrimp. Salt and pepper shrimp with a bit of olive oil are kind of da bomb diggidy.Īnd then there is some freshly grated parm cheese! Just a bit. 2 tablespoons shredded white Cheddar cheese, or to taste. cup drained and rinsed canned garbanzo beans (chickpeas) 3 tablespoons pesto, or to taste. Reason two: the pesto situation right here is just that – a fantastic situation! So much flavor! AND it’s store-bought because time is of the essence during THE Season. Avocado, Basil & Moringa Pesto 1 c basil leaves 1 avocado 1/2 c water 2 tbsp lemon juice or flesh of 1 lemon 2 cloves garlic 1 tsp sea salt 1 tsp moringa. 4 small zucchini, cut into noodle-shape strands. If for one reason: healthier, yet awesomely delicious option. You see, I’m a super new fan of spiralized veggies. Combine basil, garlic, nuts and parmesan in a small food processor. In other words, THAT’S how good this Pesto Zucchini Noodles and Shrimp is. In the meantime, Goce, who has allllllllways loved tomato sauce based pasta dishes, and makes spaghetti at least once a week, ate more than half of what you see here, and said that he didn’t miss his spaghetti at all. What Makes This Zucchini Noodle Recipe So Great? …I just said supper? Who says that? Reminds me of I Love Lucy… The ingredients, except the olive oil, can all be placed into a food processor and spun until blended and creamy.
The ingredients include avocados, fresh basil, lemon juice, lemon zest, red pepper flakes, garlic, pine nuts, olive oil, and salt. More importantly, it’s been a long time since we’ve talked about shrimp for supper. Spicy Avocado Pesto is very simple, quick to make and you can work on it while waiting on the Zoodles. Saute for about 3-4 minutes until wilted. Stir until lightly blistered, then stir in the beet greens. But I eat zucchini year round, so that’s that. In another pan, heat the olive oil over medium high heat and add in the tomatoes. After that experience, I feel traumatized.Īpparently, my taste buds think it’s still Summer/Fall because, zucchini. The moment they see a big fat man in a red suit, LaAt this moment, all I’m thinking about is how I don’t want to fall because these two can’t let go of my legs, and I do it all with a huge smile on my face… the smile that actually says, this is soooo freakin’ embarrassing! The whole thing is a NIGHT.MARE.Īnd let’s not even discuss the Easter Bunny… whoa. Both of my girls LOVE him, so long as he’s only on a picture. Can I just tell you that my Friday night plans involve pictures with Santa? I’m taking the plunge and trying out this visiting Santa thing one more time. Hiiiii! Happy TGIF! Thank you for coming by to TGIF with meeee!! Today, I’m giving you a big hug in a bowl. Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Δ This Healthy Dinner Recipe Can Be Made In Less Than 30 Minutes!Īlso? Dinner will be ready in 20 minutes, from start to finish! Can I get a WHAT WHAT! If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Add shredded chicken, tomatoes, and feta to the zoodles and gently toss with tongs until evenly combined. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Pour the pesto over the zoodles, and toss with tongs to completely coat the zoodles. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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