Shrimp and Broccoli

4 Tbsp oil, divided
2 lbs large shrimp
1/4 tsp kosher salt
1/4 tsp black pepper
4 broccoli crowns (about 6-8 cups)
6 Tbsp water
2 Tbsp minced garlic (6 cloves)
3 Tbsp minced fresh ginger
8 green onions, chopped (white/light green parts separated from dark green)
1 1/2 cups rice

Sauce:
2/3 cup low-sodium soy sauce
1/2 cup water
3 Tbsp honey
2 Tbsp rice vinegar
4 tsp sesame oil
4 tsp cornstarch

Place the rice in a pot and cover with water. Let it sit for 10-15 minutes, drain, and then add 2 1/4 cups of water to the pot and cook it as usual.

In a small bowl or large liquid measuring cup, whisk together the sauce ingredients: soy sauce, water, honey, rice vinegar, sesame oil, and cornstarch. Set near the stove.

In a large skillet or wok, heat 2 tablespoons of the oil over medium-high heat. Add the shrimp to the skillet in a single layer. Season with the salt and pepper. Cook 1 to 2 minutes per side, until just pink and curling into a "C" (shrimp overcooks fast!). Remove to a plate, draining off any liquid.

Add the remaining 2 tablespoons oil, then add the broccoli in a single layer. Let it cook undisturbed for 2 minutes.

Stir the broccoli, pour in the water, then cover. Let steam for 2 minutes to soften.

Stir in the garlic, ginger, and white/light green parts of the onions. Toss and cook another 1 to 2 minutes, until the broccoli is crisp-tender.

Pour in the sauce (restir it a bit if it has separated) and add the shrimp. Toss to combine and cook for 1 to 2 minutes, until the sauce is glossy, thickens a bit, and everything is coated.

Sprinkle with the dark green onion parts. Serve immediately over rice with red pepper flakes if you'd like a little heat.

Stir Fry Sauce

From Love & Lemons

1/2 cup water

1/3 cup low sodium soy sauce

1 Tbsp honey or brown sugar

1 Tbsp rice vinegar

2 tsp sesame oil

2 garlic cloves, grated

2 tsp ginger, grated

1 Tbsp cornstarch

1/2 tsp red pepper flakes, optional

• In a medium bowl, whisk together the water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes, if using.
• Use in any stir fry, cooking over medium-high heat until the sauce thickens slightly.

Salmon and Vegetables (in the Microwave)

4 salmon filets

2 small (or 1 large) zucchini, sliced into coins

1 1/2 c cherry tomatoes

1 red, orange, or yellow bell pepper, sliced

1 Tbsp olive oil

2 Tbsp red wine vinegar

Salt, pepper, oregano, and garlic powder to taste

Place in a microwaveable glass dish with a lid and microwave for 7-8 minutes, until vegetables are tender and salmon flakes with a fork.

Sweet Potato Hash

3-4 cooked sweet potatoes, cubed and roasted or baked
2 red bell peppers, finely diced
1 cup finely diced onion
16 mushrooms, chopped
8 scallions, chopped and divided white from green parts
salt and pepper
olive or avocado oil

8 eggs

2 avocados, diced

Saute peppers, onion, mushrooms, and white part of scallions until softened and browning. Divide the potatoes among four plates, then topo with veggies. Cook the 8 eggs as desired and top the dishes with egg, green onion parts, salt and pepper, and avocado.

Herb Crusted Salmon

4 salmon filets
2/3 cups panko crumbs
2 Tbsp chopped chives
2 Tbsp chopped parsley
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp lemon zest
1/4 c lemon juice
salt and pepper

Preheat oven to 400.

Place salmon on a baking sheet and top with lemon juice. Combine all other ingredients and top with this panko mixture. 

Lightly spray with olive oil and bake for 10-15 minutes, until fish flakes with a fork.

High-Protein Pasta Sauce

8 oz mozzarella pearls
12 oz radiatore pasta

Sauce:
1 cup cottage cheese
1/2 cup roasted red bell peppers
15 oz can fire roasted tomatoes (don't drain)
1/4 cup basil

Blend all ingredients and add to pot of drained pasta. Top with mozzarella pearls.

Balsamic-Glazed Pork Meatloaves

2 sweet potatoes, peeled and cut into 1/2 inch dice

16 oz brussels sprouts, trimmed & halved

1 large red onion, halved and sliced into 1/2 inch thick wedges; finely chop a few wedges to get 4 Tbsp chopped

2 cloves minced garlic

2 tsp dried thyme

20 oz ground pork

4 tsp dijon mustard

1/2 panko breadcrumbs

4 tsp chicken stock concentrate

3 Tbsp plum jam or similar

3 1/2 Tbsp balsamic vinegar

2 tbsp butter

salt, pepper, & oil

Preheat oven to 425 degrees and place racks on top and middle positions.

Drizzle sprouts with oil and thyme, season with salt and pepper. Spread on a baking sheet and roast on top rack for 5 minutes. 

In a large bowl, combine pork, garlic, panko, mustard, half the chopped onion, and 2 tbsp water. Season with salt and pepper. Mix well and form four meatloves with flattened tops. 

Once sprouts have roasted 5 minutes, place meatloves on the pan on the opposite side. On a second sheet, toss sweet potatoes and onion wedges with oil, salt, and pepper. Roast sprouts and meatloaves on top rack and potatoes and onions on middle rach until meatloaves are cooked through and the veggies are lightly browned, 18-20 minutes. 

While everything roasts, heat a drizzle of oil in a medium high heat. Add remaining chopped onion and cook until softened, 2-3 minutes. Add vinegar, cook, stirring occasionally, until liquid has absorbed, 30-60 seconds. 

Stir in 1 cup water, jam, stock concentrate, 1/4 tsp salt, and pepper. Cook, stirring occasionally, until glaze begins to thicken, 4-6 minutes. Remove from heat and stir in 2 Tbsp butter. 

Slice meatloves and plate them, serving alongside veggies. Spoon glaze over the meatloaves and serve.