20 Minute Honey Garlic Shrimp

20 Minute Honey Garlic Shrimp 

★★★★★5 from 6 reviews

⦁ Prep Time: 15 minutes
⦁ Cook Time: 5 minutes
⦁ Total Time: 20 minutes 
⦁ Yield: serves 2

I love this dish because it is really quick and easy and also delicious.

Ingredients

⦁ 6 tablespoons honey
⦁ 4 tablespoons soy sauce (reduced sodium optional)
⦁ 2 teaspoons minced garlic
⦁ optional: 1 teaspoon minced fresh ginger
⦁ 1/2 lb. medium uncooked shrimp, peeled & deveined
⦁ 1 teaspoons olive oil
⦁ optional: chopped green onion for garnish

Instructions

1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.

2. Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)

3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.

4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Creamy Garlic Chicken

Creamy Garlic Chicken

INGREDIENTS

• 1 boneless chicken breasts
• 1 tablespoons olive oil
• salt and pepper to taste
• 1 tablespoons butter
• 3/4 cups sliced small mushrooms (I prefer baby portobello)
• 1/2 small onion, sliced
• 1 clove garlic, minced (1 ½ teaspoons bottled minced)
• 1 tablespoons flour
• 1/2 cups chicken broth
• 1/4 cup heavy cream, half and half or whole milk
• 1/2 teaspoon minced fresh rosemary (1/4 teaspoon dried)

INSTRUCTIONS

Heat a large skillet over medium heat then add in the olive oil. Season the chicken breasts with salt and pepper to taste and add to heated skillet. Cook for 5-7 minutes on each side or until juices run clear. Remove from the skillet and set aside loosely covered with foil to keep warm.

To the same skillet add the tablespoon of butter along with the mushrooms and onions. Cook and stir occasionally for about 5-7 minutes or until browned to your liking. Add in the garlic and cook until fragrant 1-2 minutes.

Stir in the flour and then the broth, cream and rosemary. Stir well to combine and scrape up all the browned bits from the bottom of the pan.

Return the chicken to the pan and gently simmer for 2-3 minutes just to reheat.

Sam's Tuna Salad

I am big on eating sandwiches at lunch so I like to have this in the refrigerator as a go to.  It also makes a great meal served on a bed of lettuce.  It will keep in an air tight container in the refrigerator for up to five days.

Sam’s Tuna Salad

1 6.4 oz Package of Albacore White Tuna

 ½ Medium Onion - Red for color optional 

1 tsp. Dijon mustard 

2 tbsp Mayonnaise (I like mine creamy, only use 1 for less creamy) 

1 tbsp. Sweet relish 

1 tsp. Lemon juice 

1 tsp. Honey Dijon dressing 

½ tsp celery seed or ¼ cup finely chopped celery (more to taste) 

Black pepper to taste

Your choice of bread but I prefer Honey Wheat.