Summer Veggie Shrimp Bake (Grain-Free)

Recently, I’ve been getting a lot of views on one specific post of mine: my Shrimp and Chicken Fajitas.

This has resulted in me craving some good ol’ shrimp lately. Since fresh summer veggies are everywhere right now, I decided to pair the two together 🙂

Summer Veggie Shrimp Bake

Ingredients:

1 large onion

2 yellow summer squash

1 eggplant

2 green peppers

1 pint of grape tomatoes, halved 

1/2 + 2 tbsp cup parmesan cheese

1/4 cup of chopped fresh basil

3 garlic cloves, minced

2 tbsp avocado oil

salt and pepper

1 lb raw shrimp

Directions:

Preheat the oven to 350 degrees and grease a large baking dish.

Chop the onion, squash, eggplant, and peppers into bite-sized pieces and toss in a very large bowl. Add in the tomatoes, 1/2 cup parmesan cheese, basil, garlic, avocado oil, salt, and pepper. Mix altogether and spread into the baking dish. Place in the oven for 30 minutes.

While baking, remove the shells from the shrimp and cut into bite-sized pieces. Place in a bowl and mix with the remaining 2 tbsp of parmesan cheese.

After the 30 minutes are up, taking the baking dish out of the oven and up the temperature to 425 degrees. Mix the shrimp into the veggie dish and place back in the oven for 15 minutes. Let cool before serving.

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Shrimp and Chicken Fajitas (Paleo)

As a kind of tradition, I try to make a nicer-than-usual meal the Tuesday night before classes start again (I visit my mom on Tuesdays). To me, this means seafood. And combined with chicken, I’ve got myself some surf n’ turf fajitas!   

Although there’s some chopping in this recipe, it’s soooo worth it. The best part is (besides the taste) you can make this in advance, so all you have to do is plop it in the oven before serving. Enjoy!

Shrimp and Chicken Fajitas (Paleo)

Ingredients:

Seasoning:

1 tbsp chili powder

2 tsp paprika

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

1/4 tsp cayenne pepper

1 tsp salt

pepper

—-

3 tbsp avocado oil

1 lb uncooked and thawed shrimp, peeled and cut in half

1 lb thawed chicken, cut into thin strips 

1 green bell pepper, cut into thin strips 

1 red bell pepper, cut into thin strips 

1 yellow bell pepper, cut into thin strips 

1 orange bell pepper, cut into thin strips

1 large onion, cut into strips

1 lime

Directions:

Combine seasoning ingredients.

In one bowl, toss together shrimp, 1 tbsp oil, and 1 tbsp seasoning. Set aside to marinate for at least 2 hours. 

In another bowl, toss together chicken, bell peppers, onion, 2 tbsp oil, and the rest of the seasoning. Set aside to marinate for at least 2 hours.

Once shrimp and chicken are marinated, heat the oven to 425 degrees. Spread chicken mixture in a glass casserole dish. Place in the oven for 15 minutes. Take out and quickly mix in shrimp mixture. Place back in the oven for another 10 minutes.

Take out of oven and squeeze lime juice over fajitas before serving. 

Sausage-Stuffed Peppers (Paleo)

I think someone needs to slip me some sedatives. I have an issue when it comes to relaxing. Simply, I can’t. I become too antsy and guilty with doing nothing. Surely I can begin some project or be productive in some way during winter break?

Now if I lived in my ideal world, I would cook and bake all day. Unfortunately, I don’t think this would do much for my wallet and jeans So substitute teaching it is! In addition to my other part-time jobs, that is. Consequently, a hectic schedule has ensued.

On the plus side, I’ve become best buds with about 100 kindergartners from subbing in one school all week. Nothing can make you feel like a rock star more than little people coming up to hug you from behind and yell “Miss K, Miss K” from down the hall to get your attention. I’m more of a middle-school person, but I have to say, little people have grown on me… Anyway, it’s been a crazy week with a lot of running around.

In the middle of it, I found time to make some stuffed peppers. I’ve always loved the combo of sausage, onions, and peppers. It’s practically comfort food to me. Confined to a “pepper cup,” it was perfect to eat while cuddled up on the couch after a long day.

Sausage-Stuffed Peppers (Paleo)

Ingredients:

4 green bell peppers

1 lb ground sweet italian sausage

1 onion, chopped

2 garlic cloves, minced

salt and pepper

Optional: mozzarella cheese, shredded

Sauce:

1 (28oz) can of peeled whole tomatoes and juice

1/2 cup tomato paste (about 1 can)

2 garlic cloves, minced

2 tbsp olive oil

1/2 tbsp garlic powder

1/2 tbsp dried oregano

1 tsp salt

1/2 tsp thyme

1/2 tsp rosemary

1/4 tsp crushed red pepper flakes

Directions:

Preheat the oven to 375 degrees. Cut off the tops of the green bell peppers. Chop the removed pepper around the stem into small pieces. Reserve for later. Place bell pepper “cups” on a baking pan and place in the oven for 25 minutes.

Meanwhile, combine the sauce ingredients in a pot and bring to a boil. Lower to a simmer and allow to cook for 25 minutes, stirring occasionally and squashing tomatoes gently with the back of a spoon.

While the sauce cooks, brown ground sausage in a deep skillet. Once mostly brown, add in onion, garlic, salt, pepper, and reserved bell pepper. Cook until onions begin to brown.

Once everything is cooked, spread a thin layer of sauce into a baking pan or 2 bread pans. Place bell peppers in baking dish/ bread pan. Distribute meat mixture evenly between peppers. Pour the remaining sauce on top of and around the peppers. Place in the oven for 25 minutes. If desired, top with mozzarella cheese and place back in the oven until cheese is melted. Serve.

Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Oh breakfast food. How much I love thee.

Unfortunately, I can’t really make you fancy in the mornings as I’m still half asleep and fear burning down the house 😦

And brunch? Please, I can’t wait that long to eat.

So, breakfast for dinner it is. Plus I can eat a lot more at dinner than at breakfast, meaning I have more room for this:

Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Ingredients:

1 lb sweet Italian sausage, castings removed

1 large vidalia onion, chopped

1 large green bell pepper, chopped

2 medium-small sweet potatoes (any color), peeled and cubed

1 tsp paprika

1 tsp thyme

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp parsley

salt and pepper

3 eggs

Directions:   

In a large and deep skillet (that comes with a fitted lid), cook sausages, breaking into pieces with a spatula, until mostly browned. Turn heat to low and add in onions and green bell pepper. Cook for 10 minutes. Add in sweet potatoes, spices, salt, and pepper. Cook for another 8 minutes. With your spatula, press and flatten all the ingredients down. Crack 3 eggs on top and cover hash with the lid. Let cook until eggs are done. Garish with some paprika and thyme and serve!

Italian Egg “Muffins”

I hope everyone’s not too tired of eggs yet with Easter just passing!

I’m certainly not.

Knowing that Easter was approaching, my dad stocked up on eggs (more than usual) in fear that they would all be sold out at the stores. So now we have a good 10 dozen eggs. Meaning, I’m “allowed” to use and eat a bit more than I usual am- yay!

Hence the egg “muffin” recipe this week 🙂 

Italian Egg “Muffins”

(Makes 6)

Ingredients:

3 eggs

1/3 cup plain, whole milk yogurt

1/4 cup bell or sweet pepper, chopped

1/4 cup onions, chopped

2 breakfast sausage links, precooked and chopped 

1 tbsp basil

salt and pepper

Optional: marinara sauce

Optional: fresh spinach

Directions:

Preheat the oven to 400 degrees and oil muffin tins. Combine all the ingredients together (except the sauce and spinach) and pour into tins. Bake at 18 minutes. If desired, serve over marinara sauce and spinach.