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).

Orecchiette w/ Sausage and Broccoli Rabe

Submitted by: Jessica Cunha

Original Credit: Rocco DiSpirito, Now Eat This! Italian

Prep time: 20 mins    Cook time: 20 mins

Makes 4 servings

Ingredients:

  • salt
  • 6 oz whole wheat orecchiette (or other small-shaped whole wheat pasta)
  • 2 cups broccoli rabe, cut into 1-inch pieces with large stems discarded (1-2 bunches)
  • 1 Tbs extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/8 tsp red pepper flakes
  • 2 tsp fennel seeds, finely chopped
  • 4 oz lean ground pork
  • 2 cups fat-free, low sodium chicken broth
  • freshly ground pepper
  • 1 oz Parmigiano-Reggiano, grated

Bring 4 quarts of water to a boil in a large pot and add 2 Tbs salt.  Add the pasta and cook about 1 minute less than the package directions for al dente.  Add the broccoli rabe and cook 1 minute.  Drain.

Heat the olive oil in a large non-stick skillet over medium heat.  Add the garlic and cook until golden brown, about 2 mins, then add the red pepper flakes.  Add the fennel seeds, then the pork, and cook, stirring occasionally, until pork is cooked through, about 2 minutes.  Add the chicken broth and bring to a boil.

Add the broccoli rabe and pasta to the skillet, tossing to coat everything evenly.  Season with salt and pepper and add 3/4 of the grated Parmigiano-Reggiano.

Spoon the pasta and broth into 4 bowls and sprinkle with the remaining cheese.

283 cal, 11.5 g of fat

 

Penne with Eggplant Puree

Submitted by: Jessica Cunha

Original Credit: Giada de Laurentiis, Giada’s Kitchen, New Italian Favorites

Makes 4-6 servings

Total cooking time approximately 50 minutes.

Ingredients:

  • 1 medium eggplant, unpeeled, cut into 1-inch cubes
  • 1 pint cherry tomatoes
  • 3 garlic cloves, whole
  • 2 Tbs olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp red pepper flake
  • 1 lb whole wheat penne pasta
  • 1/4 cup torn fresh mint leaves
  • 2 Tbs extra virgin olive oil

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or aluminium foil.

In a large bowl, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper and red pepper flakes.  Spread the veggies on the prepared baking sheet in an even layer.  Roast in the oven until veggies are tender, about 35 minutes.

While the veggies are roasting, bring a large pot of salted water to a boil and add pasta.  Cook 8-10 minutes, stirring occasionally, until pasta is al dente.  Drain the pasta, but reserve 1 1/2 cups of the pasta liquid.  Transfer the pasta to a large bowl.

Put the cooked veggies in a food processor with the mint and extra virgin olive oil.  Pulse until the veggies are pureed, but a little chunky.

Mix the pureed veggies with the pasta, adding the reserved pasta water 1/2 cup at a time until the pasta is evenly coated and saucy.