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!

Broccoli Tots (21 Day Fix Approved)

Submitted by Jessica Cunha

7 bites = 1 green, 1/2 red, 1 blue, 1/2 yellow

Ingredients:

  • 12 oz broccoli florets
  • 3 egg whites
  • 2/3 cup reduced fat sharp cheddar cheese or mozzarella, grated
  • 1/2 cup seasoned breadcrumbs
  • salt and pepper, to taste

Preheat oven to 400 degrees and cover a cookie sheet with parchment paper or aluminium foil.

Partially cook the broccoli in a pot of boiling water for 1 minute.  Rinse under cold water and drain well, then dry with paper towels.  Using a food processor, finely chop the broccoli and put into a bowl.  Add the other ingredients and combine well.

Using a tablespoon, scoop the mixture into your hand and form into a ball.  Place the balls on the cookie sheet and slightly flatten.  Bake for 16-18 minutes, flipping them half-way through the baking process.

Makes about 28 tots.