Healthy, Happy Husband Week

Each week I meal prep with my children in mind.  I think about the foods they love, the foods they don't mind, the foods they will eat if bribed with dessert, and how I can make sure they are getting a variety of nutrient dense foods.  I will eat anything I make for them, but my husband doesn't love left overs and would rather meat and veggies so he will cook for the two of us most nights. I am feeling guilty that I only have my kids in mind so I decided to cater more to my husband this week and alter for my kids. The dishes sound fancy, but they are literally 30 min or less meals.

Skinny Bang Bang Shrimp with Balsamic Brussels Sprouts and Cilantro Lime Jasmine Rice

Skinny Bang Bang Shrimp

Ingredients

• 1 lb shrimp/ uncooked. shelled or deveined.
• 3 Tbs plain greek yogurt
• 3 Tbs chopped green onion, plus more for garnish
• 1 1/2 Tbs sweet chili sauce
• 1/2 Tbs sriracha sauce

Instructions

1. Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. set aside.
If shrimp are raw:
2. Cook in pan with a little olive oil, until opaque and cooked through
3. Brush each shrimp liberally with the sauce, on both sides
4. serve immediately

Balsamic Brussels Sprouts 
Ingredients:

• 2 tbsp olive oil
• 1 lb brussels sprouts, trimmed and halved
• 2 large shallots, peeled and cut into ½” thick wedges
• kosher salt and black pepper to taste
• 1 tbsp balsamic glaze 

Instructions:

 

1. Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. 
2. Turn occasionally for an additional 2-3 minutes until golden all over.
3. Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.
   

Cilantro Lime Jasmine Rice

Ingredients:

• 1 cup jasmine rice
• ¾ cup coconut milk
  
  
• 1 cup water
• 1 lime, zested
• 1 tsp. fresh lime juice
• 4 tsp. minced fresh cilantro
• salt and pepper

Instructions:

1. Rinse rice under cold water until water runs clear. This gets rid of some starch from the rice so the rice is not too sticky.
2. Combine the rice, coconut milk, water, and pinch of salt in a small saucepan. Bring to a simmer and cook partially covered on medium/low heat until liquid is absorbed, about 12-15 minutes.
3. Remove the pan from the heat. Fluff the rice with a fork and stir in the lime zest, lime juice, and cilantro. Season with salt and pepper as needed.
4. Serve immediately.

 (The Kids ate the shrimp with out the sauce.  They loved the rice and ate the Brussels sprouts)

 

Filet Mignon with Rosemary Parmsean New Potatoes and Stir Fry Snap Peas

Stir Fry Snap Peas 

 

Ingredients:

• 1 pound sugar snap peas, middle strings and stem end removed
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon Sesame seeds ( I used white roasted and black)
• Balsamic Glaze

Instructions:

Pour oil in a skillet or wok over medium-high heat, add snap peas, salt, pepper, and red pepper flakes. Cook for 5-7 minutes, stirring frequently. Continue cooking until slightly tender.  
Add Sesame seeds and drizzle balsamic glaze and enjoy