Shrimp, Asparagus and Zucchini Orzo Salad

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Yield 4 servings

Light, healthy and nutritious, tossed in the most amazing lemon Dijon vinaigrette!

Ingredients

• 8 ounces orzo pasta
• 1 tablespoon olive oil
• 8 ounces medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 8 ounces asparagus, trimmed
• 1 zucchini, chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley leaves
For the lemon dijon vinaigrette
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• Juice of 1 lemon
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar, optional
• 1/2 teaspoon dried basil

Instructions

• To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon juice, Dijon, sugar and basil in a small bowl; set aside.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Heat olive oil in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
• Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Add asparagus and zucchini, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in pasta, shrimp and vinaigrette, to taste; season with salt and pepper, to taste.
• Serve immediately with feta, garnished with parsley, if desired.

SLOW COOKER SPINACH AND ARTICHOKE DIP

Prep Time10 minutes

Cook Time2 hours, 15 minutes

Total Time2 hours, 25 minutes

Yield8 servings

Simply throw everything in the crockpot for the easiest, most effortless spinach and artichoke dip – it doesn’t get easier than that!

INGREDIENTS

• 2 (14-ounce) cans artichoke hearts, drained and chopped
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 8 ounces sour cream
• 1 small onion, diced
• 2 cloves garlic, crushed
• 3/4 cup grated Parmesan cheese
• 3/4 cup milk
• 1/2 cup crumbled feta cheese
• 1/3 cup mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 teaspoon freshly ground black pepper
• 8 ounces cream cheese, cubed

INSTRUCTIONS

• Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
• Cover and cook on low heat for 2 hours.
• Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

CAULIFLOWER CHOWDER

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Yield6 servings

A creamy, low carb, hearty and wonderfully cozy soup for those chilly nights!

INGREDIENTS

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
• Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, garnished with bacon and parsley, if desired.

Teriyaki Salmon with Sriracha Cream Sauce

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour, 15 minutes

Yield 4 servings

An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that will knock your socks off!

Ingredients

• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 4 (5-ounce) salmon fillets
For the Sriracha cream sauce
• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

Instructions

• To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
• In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
• In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
• In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
• Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
• Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
• Serve salmon immediately with Sriracha cream sauce.

Watermelon Mint Sweet Tea

Ingredients

• 8 cups water
• 8 small tea bags (any variety of black tea)
• 4-5 springs of fresh mint, rinsed (~¼ cup, loosely packed)
• 1/4 cup sugar (see note)
• 5 cups watermelon, chopped

Instructions

1. Place the water in a medium saucepan and bring to a boil over high heat.
2. Remove pan from heat and add tea bags and mint; let steep for 8-10 minutes.
3. Meanwhile, puree the watermelon in a blender or food processor.
4. Pour the watermelon through a fine mesh strainer, pressing the pulp to draw out as much liquid as possible. Discard pulp.
5. Remove and discard the tea bags and mint.
6. Stir sugar and watermelon juice into the tea.
7. Chill or serve over ice. Garnish with fresh mint and sliced watermelon.

SHIRLEY TEMPLE

Prep Time5 minutes

Total Time5 minutes

Yield8 servings

The easiest and cheapest shirley temple you will ever make in 2 minutes with just 2 ingredients! How easy is that?

INGREDIENTS

• 1 (10-ounce) jar maraschino cherries, juice and cherries, divided
• 1 (2-liter) bottle lemon lime soda
• 1 orange, thinly sliced

INSTRUCTIONS

• In a large pitcher, whisk together juice and soda.
• Serve over ice, garnished with cherries and orange slices, if desired.

With just a couple of ingredients, you can whip up this refreshing, bubbly party cocktail in just 5 minutes! You can also garnish with fresh or frozen berries – whichever you have on hand – as a beautiful garnish for your guests. Either way, they’ll be asking for a second glass before you know it!

PEACH PROSECCO PUNCH

Prep Time5 minutes

Total Time5 minutes

Yield6 servings

An incredibly refreshing, bubbly party punch made with Prosecco, peach nectar and fresh berries!

INGREDIENTS

• 3 cups prosecco, chilled
• 2 cups peach nectar, chilled
• 1 cup raspberries
• 1/2 cup blueberries

INSTRUCTIONS

• In a large pitcher, whisk together prosecco and peach nectar.
• Serve over raspberries, blueberries and ice, if desired.