Broccoli "Fettuccine"

I needed some comfort food tonight, but had a pretty empty cupboard and fridge.  A lot of these ingredients I had in my pantry or freezer.  Even better, it is a quick dish (well, minus baking the spaghetti squash)!

Broccoli "Fettuccine"

1 Spaghetti squash, cooked (Take the squash, use some muscle and cut it in half.  Remove seeds.  Mist or brush both sides with olive oil.  Bake on foil covered cookie sheet for 45 min at 350.  Remove and shred "noodles" with fork.  You might only want to use 1/2 of the noodles if you want it saucier.

olive oil
1 onion, diced
2 cloves garlic, minced
2 cups of frozen broccoli florets, defrosted
1/2 cup chicken stock
1 TPS parsley (dried or otherwise)
S&P to taste
1 cup full fat coconut milk
1/4 cup nutritional yeast (some say it's Paleo, some say it's not, but I had it, so I used it)

Chicken, cooked to your liking (I had some chicken tenders that I had cooked up for my girls on hand)

In a saucepan, heat a bit of olive oil and add onions and garlic.  Saute until tender.  Add chicken stock and let boil for about 2 minutes.  Reduce heat and add defrosted broccoli, spices, and coconut milk.  Sprinkle nutritional yeast over mixture and combine.  Add cooked spaghetti squash and toss to coat.  Serve with chicken.

Roasted Shrimp and Broccoli

I've been wanting to roast shrimp for a while--it's not a technique that I've used before.  Here is my attempt--it was well worth shelling all of those shrimp for!

1lb Broccoli florets
EVOO
S+P
garlic and onion powder

2lbs fresh shrimp, peeled, but with tails left on
2 TBS EVOO
S+P
zest of 1 lemon
1/2 tsp red pepper flakes
1/2 tsp oregano
2 garlic cloves, minced

Preheat oven to 425.  Toss broccoli with EVOO, S+P, garlic and onion powders.  Place in large roasting pan in a single layer.  Roast for 10 minutes.

Meanwhile, toss shrimp with EVOO, S+P, lemon zest, red pepper flakes, oregano, and garlic.  Let marinate while broccoli cooks (can be done ahead of time for more flavor).

Add shrimp to broccoli and roast for an additional 10 minutes or until shrimp is cooked through.  I served mine with roasted acorn squash.

Salmon and Broccoli Slaw Salad

I had some leftover roasted salmon from dinner last night and wanted a change from my usual leafy salad.

1 TBS olive oil
1 TBS lime juice
1 TBS apple cider vinegar
S&P to taste
2 cups broccoli slaw
roasted salmon, hot or cold, depending on when you cook it up (to roast, place in shallow pan, season with lemon juice and salt and pepper and roast at 350 for 30 minutes)
1/2 avocado, diced

Whisk olive oil, lime juice, vinegar and salt and pepper in a bowl.  Add slaw and mix well.  Top with salmon and avocado.  Serves 1 main dish or 2 side dishes.

I would imagine that this would be really good with leftover shredded chicken as well.

Coconut Curry Shrimp and Spinach with Roasted Broccoli

*Adapted from www.paleodietlifestyle.com

2 lbs shrimp, peeled and deveined

1 bag fresh spinach, chopped (original recipe called for 2 cups--I think this is more like 4)

1 onion, chopped

1 garlic clove, chopped (my addition)

1 tsp fresh grated ginger (my addition)

2TBS coconut oil

2TBS tomato paste

2 tsp curry powder

1 C full fat coconut milk

1/2 cup chicken stock (could probably do without)

salt and pepper to taste

Heat coconut oil in a large skillet and add onion, garlic and ginger and saute until soft. Season with S&P and add curry powder and cook for an additional minute. Place half of mixture (original recipe says all of it) in blender and add tomato paste, chicken stock and coconut milk and puree until smooth. Pour mixture back into skillet and bring to a simmer. Add shrimp and cook for a few minutes until they start to turn pink. Add spinach and cook until just tender.

For the roasted broccoli, I just toss broccoli with a TBS or so of olive oil, S&P, garlic powder, and onion powder. Place on a baking sheet and roast at 450 for 10 minutes. Works as a good snack too!