This slow cooker recipe is teen approved, easy and delicious. This recipe also includes pork, which has B vitamins, zinc, iron, and protein.
Italian Shrimp Fettucini
Ingredients
- 8 ounces spinach fettuccini noodles
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 3/4 pound medium shrimp peeled and deveined
- 1 (14.5 ounce) can diced tomatoes with basil oregano and garlic unsalted
- 1/2 cup half and half fat free
- 1/4 cup green onions sliced
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Instructions
- Cook pasta according to package directions; drain.
- Meanwhile, cook garlic and shrimp in hot oil in large skillet over medium-high heat until shrimp are pink and opaque.
- Stir in tomatoes; simmer 5 minutes.
- Blend in half and half and green onions; heat through (do not boil).
- Serve over hot pasta.
Recipe Notes
Shrimp & Broccoli Alfredo
Ingredients
- 1 (9 ounce) package whole wheat angel hair pasta
- 1 pound small shrimp peeled and deveined
- 2 green onions chopped
- 3 garlic cloves minced
- 2 teaspoons olive oil
- 1/2 cup low sodium parmesan cheese grated
- 2 cups broccoli florets frozen or fresh
- 2 cups fresh cauliflower florets
- 1 cup skim milk
- season to taste
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Instructions
- Cook the pasta according to the package directions. Drain pasta using a colander over a bowl. Combine shrimp, onions, and garlic in a small bowl. Heat a large skillet over medium-high heat. Add olive oil, swirl to coat. Add shrimp mixture, and saute for 4 minutes or until shrimp are done.
- Steam thawed broccoli in microwave for 1 minute or until cooked.
- Take cauliflower, half the Parmesan and place in a blender with the milk and blend until creamy. Pour into skillet with shrimp and cooked pasta and begin to heat on low-medium heat for 1 minute. Add pasta water to skillet if sauce is too thick.
- Add steamed broccoli to skillet and mix until well coated. Add salt and pepper to taste. Sprinkle with remaining Parmesan cheese.
Recipe Notes
Orzo Garlic Chicken
This simple but flavorful Orzo Garlic Chicken is a great weeknight dinner. 
Ingredients
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1/4 teaspoon crushed red pepper
- 2 (8 ounce) skinless, boneless chicken breast halves cut into bite-sized pieces
- 1 tablespoon chopped fresh parsley
- 2 cups fresh spinach leaves
- 1/4 cup reduced fat, grated Parmesan cheese for topping
Servings: 1 cup servings
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Instructions
- Bring a large pot of water to boil. Add orzo pasta, cook fro 8-10 minutes,until all dente, and drain.
- Heat the oil in a skilled over medium-high heat, and cook the garlic and red pepper 1 minutes, until garlic is golden brown.
- Stir in chicken and cook 2 to 5 minutes, until lightly browned and it reaches an internal temperature of 165ยฐF.
- Reduce heat to medium, and mix in the parsley and cooked orzo.
- Plain spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted.
- Serve topped with Parmesan cheese and enjoy!
Recipe Notes
One Skillet Chicken Couscous
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 1 1/2 cups cooked chicken breast chopped
- 2 cups fresh spinach
- 1 1/4 cups chicken broth unsalted, reduced fat
- 1/4 teaspoon black pepper
- 2 teaspoons dried basil
- 1 5.9 ounce package couscous dry
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Instructions
- Toast pecans and 1 tablespoon of oil in a large saucepan over medium-high heat for 2-3 minutes. Remove and set aside.
- Add remaining oil and garlic to pan and saute for 1 minute.
- Add chicken, spinach, chicken broth, pepper and basil.
- Bring to a boil and stir in couscous.
- Remove from heat; cover and let stand for 6-10 minutes or until broth is absorbed.
- Stir in mixture adding in the pecans and cheese.
- Serve immediately.
Recipe Notes
