Shrimp Etoufee

NO! this is not paleo... but i'm still finding some recipes I never posted pre-paleo!

Shrimp Etoufee 
Adapted from Family Circle Magazine
Makes 4 Servings

2 tbsp all purpose flour
2 tbsp olive oil 
1 cup onion, diced 
½ cup green pepper diced 
1 cup celery, finely diced 
2 tbsp mincd garlic 
1 8-oz. can tomato sauce 
3 tbsp Worcestershire sauce 
2 tsp Cajun seasoning 
1 pound shrimp, peeled/tail-off 
¼ cup fresh parsley, chopped 
1 cup Jasmine rice (dry) 
1 lemon, cut into wedges 


 In a large pot, whisk together flour and oil until combined. Bring to a boil, reduce heat to medium and cook for 3 minutes until reddish-brown in color. Add onion, green pepper, celery and garlic. Cook 5 minutes stirring occasionally. Stir in tomato sauce, 1 cup water, Worcestershire sauce and Cajun seasoning; simmer 15 minutes until celery is soft. Cook longer if it’s still ‘crunchy.’ Add shrimp and simmer 4 minutes. Stir in parsley. Serve shrimp over rice. Squeeze lemon wedges over each plate. 


Nutritional Information: 407 calories, 53 carbs, 9 fat grams and 28 protein grams. 


Review: Powerful dish! It had so much flavor and everything mingled together great! We used fresh shrimp and it was excellent. Shrimp dishes typically don't reheat well, but the heavy sauce made this one do well, just heat at 50% so that the shrimp doesn't become rubbery. I thought this dish was easy to put together, although my processor made it easy to dice up all of the veggies. Make SURE you dice the celery well - no one wants a crunchy bite in the etoufee! I still can't get over the calorie counts - it tastes much more calorific.

Mongolian Beef

Mongolian Beef
Adapted from Taste & Tell
Makes 4 Servings

Marinade:
4 tbsp soy sauce
1 tbsp oyster sauce
2 tsp hoisin sauce
2 tsp rice wine vinegar
2 tsp cornstarch
1 tsp sesame oil
3 splenda packets
1/4 tsp salt
½ tsp pepper
Other:
20 oz. sirloin, diced
2 tsp olive oil
2 tbsp minced garlic, jarred
2 tbsp fresh ginger, finely diced
3 green onions, cut into 2-inch lengths
4 servings Jasmine rice, cooked per package instructions

Combine marinade ingredients in a bowl. Stir in beef. Marinate for 15 minutes. Heat 1 tsp of olive oil in a large skillet over high heat. Stir fry beef until the outside is brown, but the inside is still pink. Remove from pan and set aside. In the same skillet, add remaining oil. Add garlic and ginger; stir constantly for 30 seconds. Add beef back in and cook until cooked through, about 2 minutes. Add green onion and stir to combine. Serve immediately with rice.

Nutritional information: 400 calories, 44 carbs, 8 fat grams and 35 protein grams.

Review: AWESOME. Me and Austin agreed though, it didn't EXACTLY taste like Mongolian Beef, however, it was a great Asian beef dish that was easy to cook, reheated well, and will be made again. I could also see making this beef and serving it over lettuce with a homemade ginger dressing - the beef had a great flavor and was, again, so easy to make!

Kielbasa Breakfast Fried Rice

Kielbasa Breakfast Fried Rice
Inspired by Lynn’s Kitchen Adventures
Makes 4 Servings

1 tsp + 1 tbsp olive oil
4 eggs
4 tablespoons soy sauce
8 oz. Jennie-o Lean Turkey Kielbasa cut into coins
90 grams (1/2 cup/2 servings) Trader Joe’s Jasmine rice cooked, boxed and refrigerated for at least 4 hours)
2 tablespoons rice vinegar

Mix together 2 tablespoons of soy sauce with the eggs and beat well. Heat 1 tsp of oil in a large skillet over medium heat. Add egg mixture to pan. Swirl and scrape egg to cook until almost solid; err on the side of not done because you will be adding this back to the pan later. Remove soft eggs from pan and set aside on a plate. Return pan to stove. Add 1 tbsp oil. Add rice and cook for 4 minutes, stirring constantly, until rice is starting to lightly brown. Add remaining 2 tbsp soy sauce and the rice vinegar. Stir for 1 minute. Then add egg back to the pan along with the meat. Cook for 4-5 minutes until meat is heated through.

Nutritional Information: 310 calories, 59 carbs, 13 fat grams and 18 protein grams.

Review: WOW. I was nervous about using on 2 servings of rice for 4 servings. I was concerned about using rice vinegar, as opposed to my normal stand-bys of garlic, ginger, onions and hot chile sauce. I was wrong - this was fabulous! Loved the consistency, how far the oil went to make it feel authentic, the spiciness of the kielbasa - forget just breakfast, this would work for any meal! It was ready in under 20, BUT that's only if you have rice already made (which we did) - so you would definitely have to plan ahead with this one so I won't be adding it to my quick recipes list because of that. However, if you have leftover rice you can make this in 15 minutes for sure!

Baja Pork Stir Fry

Baja Pork Stir Fry
Recipe Adapted from Dinners for a Year and Beyond/Cooking Light
Makes 4 Servings

1/2 cup chicken stock
1 1/2 tsp cornstarch
1 tsp cumin
1 tsp minced garlic, jarred
3 tsp olive oil, divided
1 pound lean pork, sliced in strips
salt and pepper to taste
1 cup sliced red onion
½ red bell pepper, diced
1 thinly sliced jalapeno
1/2 pint cherry tomatoes, diced
1/4 cup chopped fresh cilantro
4 cups jasmine rice, cooked over stove per package instructions

First, prepare rice to cook and set for 15-20 minutes (so it cooks while you do the rest!). Combine first 4 ingredients in a small bowl; stir well and set aside. Season pork with salt and pepper. Heat a large pan over medium high heat and add 2 tsp of olive oil. Add pork and cook for 3-4 minutes on each side. Remove from pan and set on plate. Heat same pan over medium heat and add last tsp of olive oil. Add onion, bell pepper and jalapeno and stir fry for 3 - 5 minutes. Return pork to pan along with chicken stock mixture and toss to combine. Cook for 1 minute until sauce coats all the ingredients. Stir in tomatoes and cilantro. Serve over rice.

Nutritional Information (per serving): 359 calories, 42 carbs, 7 fat grams and 30 protein grams.

Review: So fresh and spicy! Loved all of the veggies and the chicken stock mixture really added a nice blend. The jalapeno was spicy, but tamed by the chicken stock, and I loved the cilantro combined with the pork. Overall, great, easy recipe ready under 20 (especially easy if you have a food processor!). Could do with or without the rice – for Paleo peeps- just leave the rice out and make it 2 or 3 servings!

Spicy Chipotle Meatballs with Rice

Spicy Chipotle Meatballs with Rice
Recipe adapted from Real Simple
Makes 4 Servings

2 tsp olive oil
1 medium onion, diced
1 tbsp minced garlic
1 28-oz. can whole tomatoes
3 canned chipotle chilies in adobo sauce, diced
1 cup jasmine rice, cooked per package instructions
1 pound ground beef
1/2 cup chopped fresh cilantro
1/4 cup Panko bread crumbs
1 large egg, beaten
1 tsp ground cumin
kosher salt and black pepper

Heat oil in a large skillet over medium heat. Add onion and half the garlic and cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Add tomatoes (with their juices) and chipotles; using a potato masher, break up the tomatoes. Simmer, partially covered, until the sauce has thickened, 15 to 20 minutes. If the sauce becomes too thick, add up to ½ cup water. Meanwhile, cook the rice according to the package directions. While the rice is cooking, in a medium bowl, combine beef, cilantro, bread crumbs, egg, cumin, the remaining garlic, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Shape the mixture into 16 same-sized meatballs. Heat broiler. Place meatballs on a foil-lined baking sheet and broil, turning once with tongs, until almost cooked through, 7 minutes. Add meatballs to the sauce. Cook 2-3 more minutes in sauce. Serve over the rice and sprinkle with additional cilantro.

Nutritional Information: 426 calories, 53 carbs, 8 fat grams and 31 protein grams.

Review: We really liked these! Very filling, good nutritional values for the amount you get and a great, adobo-spiced flavor. I will say spicy was RIGHT, if you're not into spice, I'd simply take out one pepper and you'd be good to go! I thought the cilantro added a lot, and I liked that it was over rice, almost like a jambalaya (but without the cajun seasonings!). We'll make this again for sure, and because it was so saucy I think it would freeze very well - bonus.

Slow Cooker Coconut Chicken Curry

Slow Cooker Coconut Chicken Curry
Makes 4 Servings
Adapted from Salt & Paprika

½ cup onion
1 small green bell pepper, seeded & quartered
½ tbsp minced garlic
1 small can tomato paste
1 can light coconut milk
1 ½ tsp salt
1 tbsp curry powder
1 tbsp Garam Masala
1 pounds chicken breasts, cut into big chunks
Salt & pepper
1 tbsp water
3/4 tbsp cornstarch
4 servings jasmine rice, cooked per package instructions

Place onion and bell pepper into a food processor. Process until finely chopped. Add in garlic cloves, tomato paste, coconut milk, salt, curry powder and garam masala, then process until smooth. Season chicken with salt and pepper. Combine with sauce and cook in a crockpot on low for 4 hours. After 4 hours, stir water and cornstarch together then add into the crockpot. Keep the lid cracked and cook on high for 10-15 minutes. Serve over a bed of rice.

Nutritional Information: 419 calories, 49 carbs, 9 fat grams and 31 protein grams.

Review: Okay, this is officially the best curry I've ever made. And probably one of the easiest too. Austin is a fan of thick curry, but that's still has a lot of sauce. A lot of curries are thick, but not saucy, or are saucy but thin. This one is PERFECT. And it has so much flavor - the garam masala with the curry powder adds a lot, and it's not too spicy (although you could make it spicier by slow cooking it with some dried red chiles.) It also had a nice creamy consistency; it tasted like it was cooked with whipping cream even though it wasn't. Next time I plan to double the recipe and freeze half of it - I have no doubt it will reheat fabulousness. If you want to try an Inidian recipe or a slow cooker one I strongly suggest this one - and yes, it's too bad it's not prettier in photos! :( **Edited to add: we froze half in a plastic container and a week later, just made rice and defrosted it - awesome!

Shrimp with Feta Tomato Sauce and Rice

Shrimp with Feta Tomato Sauce and Rice

Adapted from a Dinners for a Year and Beyond Recipe
Makes 4 servings

1 tbsp olive oil
1 medium onion, chopped
2 tsp minced garlic
1 14.5-oz. can fire roasted tomatoes, diced
1 pound large shrimp, peeled and deveined
1/4 cup fresh parsley, finely chopped
salt and pepper to taste
2 ounces fat-free feta cheese, plus more for sprinkling on top
1 1/4 cups jasmine rice, cooked to package directions for 'firm' rice and kept warm

Heat olive oil in a large saute pan over medium high heat. Add onions and saute until softened, about 3 - 5 minutes. Add garlic and saute until fragrant, about 30 seconds more. Add tomatoes and bring the sauce to a simmer. Reduce the heat to medium and let simmer for 5 minutes. Add the shrimp and continue simmering until the shrimp are just cooked through, about 4 - 6 minutes. Add the herbs and feta cheese and stir to combine. Season to taste with salt and pepper. Serve immediately over hot jasmine rice and sprinkle with extra cheese if desired.

Nutritional Information: 360 calories, 44 carbs, 5 fat grams and 30 protein grams.

Review: Yum! Because of the 'fire' in those tomatoes it had more of a Cajun thing going on - almost like a jambalaya. Austin actually put some hot sauce on his! It was great and reheated well (make sure to reheat on 50% power so it doesn't overcook the shrimp). Also, cook the rice so it's more firm than watery since the sauce is watery (so it makes a different texture/contrast). I thought this was a great recipe and pretty easy to make for a weeknight. I also like the low calorie and fat counts on this, especially since it made so much food and was so filling. It reminded me a little bit of this Baked Shrimp in Tomatoes And Feta recipe, but heavier with the dense rice and more spicy/Cajun with the seasonings!

Chipotle Chicken and Rice

Chipotle Chicken and Rice
Adapted from a Dinners for a Year and Beyond Recipe
Makes 4 Servings

1 cup jasmine rice
1 1/2 cups low sodium chicken stock
¼ tsp chili powder
2 tsp olive oil
20 oz. chicken, diced
½ cup onion, diced
1 red or orange bell pepper, diced
2 tsp minced garlic
1 tsp cumin
½ cup tomato sauce
1/8 tsp salt
hot sauce to taste
1/4 cup fresh cilantro, finely diced
1 tsp lime juice
4 large Romaine lettuce leaves

In a medium pot over high heat, add rice, chicken stock and chili powder. Bring to a boil and then turn down heat, cover pot, and simmer for 15 minutes. While rice cooks, heat a large pan to medium high heat. Add oil and then add chicken. Cook for 4 minutes, stirring occasionally. Add onion, bell pepper, garlic and cumin and cook for an additional 3 minutes. Stir in tomato sauce and cook for a minute, then season to taste with salt and hot sauce. Stir in cilantro and lime juice. Place lettuce leaf on plate. Divide chipotle rice and chicken into servings and add to each lettuce leaf.

Nutritional Information: 374 calories, 42 carbs, 4 fat grams and 37 protein grams.

Review: We really liked it! The rice had a nice flavor with a hint of spanish rice, without the grease and calories. The chicken was flavorful, the onions added a lot and I liked the hot sauce blended in to give the tomato sauce a kick. The lime juice and cilantro also added a great flavor and after taste. I will DEFINITELY make this again - super easy and I have no doubt it would freeze well too since it's a soupier dish. Also, I wouldn't be scared to add even more hot sauce for more heat!

Hoisin Chicken Rice Bowls

Hoisin Chicken Rice Bowls
Adapted from a Dinners for a Year and Beyond Recipe
Makes 4 Servings

1 tbsp canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 tsp minced garlic
1 pound of boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 tsp teriyaki sauce
4 tbsp hoisin sauce
4 servings (190 grams) Jasmine rice, cooked per package instructions
4 large romaine lettuce leaves
sesame seeds to taste
3 scallions, thinly sliced

Heat oil over medium heat in a large pan. Add red pepper and mushrooms and sauté for 5 - 6 minutes until tender. Add garlic and sauté an additional minute. Add chicken and cook for 6 - 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through. To serve, line each plate with a large romaine leaf. Top each with a quarter of the rice, a quarter of the chicken mixture, and a sprinkle of the sesame seeds and scallions.

Nutritional Information: 433 calories, 62 carbs, 6 fat grams and 33 protein grams.

Review: OMG. This tastes so light but it's very filling. I loved the sauce, the mixture of the rice with the mushrooms and peppers, and while I normally dislike water chestnuts, I LOVED this them in this. I liked the crunch they offered, along with the scallions and peppers. The hoisin and teriyaki also blended well, and I liked the jasmine rice over my usual microwavable rice. It helped make this dish and I will definitely be making it again!