Zucchini Noodle Shrimp Pesto

Spiralizing zucchini noodles is so much fun!

Whole grain pasta can be a great source of healthy whole grains but the calories can add up per serving. Combining the zucchini noodles with whole grain pasta decreases the caloric density of this entrée yet you still feel like you’ve had pasta!

Don’t have a spiralizer? Get one! This is my favorite. And when you get it you can try some of my other spiralizer recipes here and here and here.

2 cups any shape whole grain pasta

2 spiraled zucchini, using the thick noodle setting

2 cups shrimp, thawed and shelled

6 Tbsps. Pesto

Red pepper flakes to taste

Cook the pasta according to package instructions and drain.

Put the spiralized zucchini in a microwave safe bowl and microwave until done. You do not need to cover the bowl.  Drain any liquid.

Sauté the shrimp in a little olive oil. Put the pasta into a bowl with the cooked zucchini spirals. Add the pesto and shrimp and using tongs, toss. Top with a little red pepper flakes.

This makes 3 servings.

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Roasted Cauliflower with Fennel and Smoked Paprika

Roasted Cauliflower with Fennel and Smoked Paprika

And don’t skip the SMOKED paprika. This spice brings a unique deep, smoky aroma and taste to everything it touches. I think it’s an incredibly versatile ingredient to have in your pantry. Sprinkle on barbecued or baked chicken, fish, pork, potatoes and rice. Sprinkle on deviled eggs and spiced nuts. Use it to add depth to paella, arroz con pollo, sautéed greens, beans, and vegetarian soups and stews. Here is a rub recipe that I often use that contains Smoked Paprika.

And the combination of spices I use in this recipe would be fantastic to use on chicken.

  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 teaspoons ground fennel seeds, grind fennel seeds with a mortar and pestle or use ground fennel seed
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ¼ -1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  1. Preheat the oven to 425 degrees F.
  2. Line a large rimmed baking sheet with foil.
  3. In a small bowl, mix ground fennel, smoked paprika, salt, pepper, and garlic powder.
  4. In a large bowl, mix the cauliflower with the olive oil. Use clean hands to coat the cauliflower with the oil.
  5. Wash your hands to remove the oil and then sprinkle the cauliflower with the spice mix and use a rubber spatula or spoon to stir and coat the cauliflower.
  6. Transfer the cauliflower to the baking sheet and bake in the preheated oven, until tender and golden, about 20 minutes. Transfer to a serving bowl and serve.
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Make Ahead Teriyaki Chicken Bowls

I love doing meal prep at my house. Its’ a great way to eat healthier and make sure there is food ready when my schedule is busy.  These make-ahead bowls are so delicious and easy to make!

And this recipe can be made over and over again using different variations. Try using shrimp or tofu instead of chicken, adapting the sauté time of course. Or use a different type of rice, whole grain or cauliflower rice. Try a different vegetable: broccoli, asparagus would be nice with this. Let me know what you come up with!

And if you don’t want to make homemade teriyaki sauce, buy Trader Joe’s Soyaki Sauce.

Prep and store the meal in these glass meal prep containers, and you have a convenient lunch to take to work or pull out the refrigerator and reheat for a quick meal.

Easy Teriyaki Sauce

4 Tbsp chicken stock

6 Tbsp Reduced Sodium Soy Sauce

¼ cup honey

2 tsp sesame oil

½ tsp Red pepper flakes (this gives a mild spice, adjust according to what you like)

3 tsp cornstarch


1 cup uncooked rice (I like Trader Joe’s Brown Rice Medley or you can use brown rice or any other grain that you like, for instance, barley, farro, whole wheat couscous, or you could even use cauliflower rice)

Olive oil (2 Tbsp total, divided)

1 pound washed snap peas

3 large chicken breasts cut into pieces

Salt and pepper


Place all ingredients for the sauce into a jar, shake and set aside.

Cook the rice according to package instructions and divide among 4 or 5 microwavable bowls or containers.

Meanwhile, heat 1 Tbsp. olive oil in a frying pan. Add the snap peas and sauté on medium heat, stirring occasionally until cooked tender crisp. Divide among the 5 bowls.

Heat the other 1 Tbsp. olive oil in the pan (or a separate pan and do this step while snap peas are cooking) and add the chicken. Season with salt and pepper. Cook on medium heat for about 5 to 7 minutes until chicken temperature reaches 150. Do not overcook or the chicken will be dry. I recommend using a digital thermometer.

Shake the sauce in the jar to combine ingredients well then pour into pan with chicken. Turn heat up to medium high and stir constantly for 2 minutes until sauce is thickened and chicken temp is 165. Divide the chicken and sauce among the 5 bowls.

Cover, and refrigerate until ready to eat. Then microwave to reheat. Enjoy!

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