Yes, I have already trademarked the post title for later use!
Since I promised you all 3 posts before my next weigh-in post on 3/15/2015 I thought I would use one of those posts a bit differently than usual. It goes without saying that Michelle has been incredibly supportive of this process, but, she has really been an all-star in the nutrition department as we work together to find healthy, simple to fix, meals. One of our favorite new staple ingredients has become Quinoa. We’ve used it to replace pasta and rice in a lot of dishes and have discovered several new recipes along the way.
Two of our favorite new recipes that find there way in our menu plan at least once every two weeks are One Pan Mexican Quinoa and Garlic Butter Shrimp and Quinoa. I’ve included links to both of the recipes below as well as any changes we’ve made.
We actually follow this recipe as it’s written.
For this recipe, we only use 2 tablespoons of salted butter while cooking the shrimp and use lemon juice to flavor the entire dish after cooking instead of melted butter.
Both of these dishes leave us with, at most, two pots/pans, a cutting board, and a knife to clean up after cooking. As written, they also provide multiple meals for each of us throughout the week.
Using Quinoa has left me feeling full longer and with increased energy versus the pasta or rice we have been using before. Both of these dishes are incredibly simple to make, enjoy, and clean up!