This sample menu and shopping list are perfect for this week featuring garlic shrimp and fresh zucchini noodles and stuffed peppers.
Only a few ingredients in this simple keto and gluten-free shrimp meal that has the vegetable tossed in.
Season raw shrimp with salt and fresh ground pepper.
Brown butter in large fry pan. Add minced garlic and remove pieces when browned.
Add shrimp to pan and cook until done. Remove to plate.
Toss zoodles in remaining butter and cook until tender.
Return shrimp to pan and toss with zoodles. Serve immediately. Zoodles do not freez well or last more than a day refrigerated.
Season raw shrimp with salt and fresh ground pepper.
Brown butter in large fry pan. Add minced garlic and remove pieces when browned.
Add shrimp to pan and cook until done. Remove to plate.
Toss zoodles in remaining butter and cook until tender.
Return shrimp to pan and toss with zoodles. Serve immediately. Zoodles do not freez well or last more than a day refrigerated.
These stuffed peppers are loaded with protein and smothered in bubbly cheese for a quick, satisfying meal any day of the week. Add rice to the base (paleo and gluten-free) or on the side. Or go keto with no rice at all.
Pre-heat oven to 400 degrees.
Clean and halve the bell peppers. Arrange open face on microwaveable plate and cover.
Brown ground turkey and add all seasonings leaving 1 tablespoon of parsley for garnish. Mix in tomato paste and tablespoon of water.
Steam peppers in microwave. Transfer to foil lined pan.
Fill each pepper half with browned ground turkey mixture.
Sprinkle each pepper with shredded cheese. Place pan in oven and cook until bubbly.
Plate peppers and serve with parsley garnish and side of rice.
Pre-heat oven to 400 degrees.
Clean and halve the bell peppers. Arrange open face on microwaveable plate and cover.
Brown ground turkey and add all seasonings leaving 1 tablespoon of parsley for garnish. Mix in tomato paste and tablespoon of water.
Steam peppers in microwave. Transfer to foil lined pan.
Fill each pepper half with browned ground turkey mixture.
Sprinkle each pepper with shredded cheese. Place pan in oven and cook until bubbly.
Plate peppers and serve with parsley garnish and side of rice.
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