The last 2 weeks have been extremely busy & hectic for me with trying to get the new place painted (still working on that), dealing with the move of our stuff (which although I paid movers a pretty penny to deal with they still left me having to deal with quite a bit on my own), and then all the clean up involved with passing a “white glove” move out inspection on the old place & things are just finally starting to settle down now.

I haven’t had a chance to gather my thoughts enough for much of a post (I haven’t even started unpacking yet!) but I wanted to add a lil something here at least so decided to do one of my Favorite Food Friday posts. Hopefully soon I’ll have something & bit longer for you all to read but for now I want to introduce this super yummy & easy to make, protein packed recipe.

Originally I found something similar on The World According to Eggface but wasn’t too fussy about her particular recipe so I altered it a bit to suit my own tastes and this is my modified version:


Ingredients You’ll Need:

  • 8 Raw Shrimp, Deveined & Tails Off
  • 1/2 Yellow Squash Sliced
  • 1/4 Onion Sliced
  • 5 Grape Tomatoes Quartered
  • 1 Cup Fresh Spinach Leaves
  • 1 Tablespoon Minced Garlic
  • 1 Tablespoon Pesto Sauce
  • 1/2 Teaspoon Salt
  • Few Twists of Pepper
  • 1 Teaspoon Olive Oil

What To Do:

  • Mix ingredients gently in a bowl
  • Spread out a piece of foil on a cookie sheet & use enough that you can put all ingredients in the middle of it & fold up into a tight lil packet
  • Bake at 400 for 30 mins or until shrimp is pink throughout & veggies reach desired tenderness (can also BBQ in a covered grill for 15 mins)
  • Eat on it’s own or serve over rice
  • Makes 1 serving

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