Lemon Shrimp w/ Orzo & Peas (21 Day Fix Approved)

Submitted by: Jessica Cunha

Serves 3

21 Fix Containers: 1 Green, 1 Red, 1 Yellow, 1 teaspoon

Ingredients:

  • 1/2 lb large peeled/de-veined shrimp
  • 1 1/4 cup cooked small whole wheat pasta, like orzo
  • 3 cups frozen peas (cut cooking time in half from package directions)
  • 1/4 cup whole wheat panko breadcrumbs
  • zest of 1 lemon
  • juice from 1 1/2 lemons, divided
  • 3 tsp extra virgin olive oil
  • salt and fresh cracked pepper, to taste
  • onion and garlic powder, to taste

Preheat oven to 375.

Mix the breadcrumbs, juice from 1 lemon, the olive oil and seasonings in a medium bowl.  Toss the cleaned shrimp in the breadcrumb mixture and place on a small baking dish.  Cook in the oven until the shrimp turn pink, about 10 minutes.

While the shrimp cooks, warm the pasta, peas, juice of 1/2 lemon, and lemon zest in a small pan on the stove on medium-low heat (or on low power in the microwave).  Add additional seasoning if desired.

Divide the orzo/pea mixture into 3 portions and serve with approximately 3 shrimp per serving (1 red container of shrimp per serving).

Lentil Soup (21 Day Fix Approved)

Submitted by Jessica Cunha

3/4 cup serving = 2 yellow (179 calories)

(12 servings of 3/4 cup each)

Prep Time = 10 minutes     Cook Time = 36 minutes

Ingredients

  • 1 Tbs olive oil
  • 3 medium onions, chopped
  • 2 cloves of garlic, minced
  • 2 medium carrots, chopped
  • 1 lb dry lentils, sorted and rinsed
  • 6 cups low sodium veggie broth
  • salt and pepper, to taste

Heat the oil in a large soup pot over medium-high heat.  Add the onions, garlic and carrots – cook5-6 minutes, stirring frequently, until onions soften.

Add the lentils and broth, then bring to a boil.  Reduce the heat to medium and cook, covered, at a gentle boil for 30 minutes, or until the lentils are soft.  You can add warm water if the soup becomes to thick.

Season with salt and pepper, then serve!