Zesty Lime Shrimp Skillet!

Ingredients:

• 1 pound jumbo shrimp, peeled and de-vined
• 2 limes, juiced
• 2 cups rice (white or brown, cooked)
• Salt and pepper
• Lime and pepper spices, 1 tsp
• Red pepper spice, sprinkle
• 1 tsp coconut oil
• 1/2 cup white cooking wine
• 1 10 ounce can of water chestnuts, chopped
• 3 carrots, chopped
• 1 tomato, diced
• 4 garlic cloves, finely diced
• 8 ounces shitake mushrooms, chopped

What to do:

1. In a large skillet, heat the coconut oil on medium high. Add mushrooms, water chestnuts, carrots, garlic, spices, salt and pepper, the juice of 1 lime, and 1/4 cup white wine. Saute for approximately 8-10 minutes, stirring frequently.
2. Add the diced tomato, some salt and pepper, and the remaining 1/4 cup of white wine to the skillet. Put a top on the skillet and cook for approximately 5 additional minutes, stirring occasionally.
3. Add the shrimp, the juice of the remaining lime, and a little more salt and pepper. Stir, recover, and cook until shrimp are done (approximately 3-5 minutes). 
4. Serve on top of rice. 

Veggie Bake with Brussel Sprouts!

Ingredients:

• 1 bag of brussel sprouts, bases removed
• 2 carrots diced
• 3 garlic cloves, diced
• 1 lemon, juiced
• 1 bunch of green onions, chopped
• 6 ounces of cherry tomatoes, halved
• Tuscan EVOO
• Salt and pepper to taste
• 1/2 zuccini chopped
• Feel free to add any other veggies you love!

What to do:

1. Preheat your oven to 350.
2. Place the brussel sprouts in the bottom, drizzle with EVOO and add some salt and pepper. Mix in your additional veggies on top, drizzle a little more EVOO and salt and pepper. 
3. Top with juice from the fresh lemon.
4. Cover and bake for about 25-30 minutes or until the veggies are soft. I like to bake uncovered for the last 5 minutes.

Enjoy!

Rosemary Mustard Pork with Apples!

Ingredients:

• 2 1 pound pork tenderloins, trimmed
• Salt and pepper
• Vegetable oil
• 3 apples, cut in thin slices
• 1/2 cup dry white wine
• 1/3 cup brown sugar
• 1 lemon
• 2 tsp mustard
• 1/4 tsp chopped fresh rosemary, plus 1 or 2 small twigs

What to do:

1.  Preheat a grill on high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork until marked, about 10 minutes. 
2. Meanwhile combine the apples, wine, brown sugar, 1/ cup water in a saucepan. Add the zest of the lemon, squeeze the lemon juice in, cover and cook on medium high heat for 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Set aside.
3. Add the mustard, 1/2 tsp salt, 1/4 tsp pepper to the juices in the pan. Transfer a third a cup of the mixture to a separate bowl and stir in the chopped rosemary to brush on the pork for seasoning. Continue grilling until the thermometer reaches 145, about 10 to 15 minutes more. If your pork is thick, consider finishing by baking in the oven so you don't over cook it.
4. Meanwhile, simmer the remaining liquid in the saucepan until saucy, about 3 minutes. Remove from the heat and add the apples back to the pan along with the rosemary sprigs. 
5. Serve with the pork sliced (make sure you let the pork rest for a few minutes before cutting to keep the juices inside). Pour the extra sauce on the pork for extra flavor. 
6. In the photo, you'll also see brussel sprouts...that recipe will be posted separately so stay tuned!