Dairy-Free Shrimp Alfredo

adapted from tasty.co

1.5 lbs large cooked, deveined shrimp
Salt
pepper
Extra virgin olive oil
24 oz fettuccine pasta, uncooked
1 large shallot, minced
6 garlic cloves, minced
6 tablespoons all purpose flour
2 13.5 oz cans coconut milk
2 cups chicken stock, or vegetable stock
2 tablespoon fresh lemon juice
fresh parsley, minced, to taste


Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, add 1 tsp of salt to the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.

Meanwhile, heat 3 tbsp olive oil in a large pan over medium heat. Once the oil is hot add the shallot and garlic. Season with a pinch of salt and cook about 3-4 minutes; until the shallot is translucent.

Stir in the flour for 2 minutes until golden brown. Add the coconut milk and chicken stock. Bring sauce to a low boil for about 1 minute. Reduce the heat to medium-low and cook, stirring frequently, until thickened, about 10 minutes. Stir in the shrimp and lemon juice. Season with 1.5 tsp salt and 3/4 tsp pepper. 

Ladle sauce over noodles and garnish with parsley. 

This recipe serves our family of six. Two members of our family need dairy free food. I didn't think alfredo sauce could be any good without cheese! But I was wrong. This recipe is delicious.

Boys: thumbs up

Husband rating: 4

Bourbonless Chicken

adapted from spendwithpennies.com

We don't drink alcohol so we never have bourbon on hand. If you have it, substitute this for the orange juice in this recipe.

2 lbs boneless, skinless chicken thighs, breasts or a combination of these

2 tbsp olive oil

1/4 c low sodium soy sauce or coconut aminos

1/4 c orange juice

1/4 c apple juice 

1/4 c dark brown sugar

1/2 tbsp chopped or grated garlic

1 tbsp fresh ginger grated or 1/4 tsp ground ginger

1 tbsp rice wine vinegar

1/2 tsp red pepper flakes

1/4 c water

1 tbsp cornstarch

1 tbsp cold water

2 green onions thinly sliced, green tops only

Trim fat from chicken and cut into small chunks.

In a medium mixing bowl whisk together soy sauce, orange and apple juice, dark brown sugar, garlic, ginger, rice wine vinegar, red pepper flakes and 1/4 c water.

Heat oil over medium-high heat. Add chicken and cook until browned and mostly cooked through.

Pour sauce into skillet with chicken. Simmer for 15 minutes stirring occasionally.

In a small bowl whisk together cornstarch and cold water. Add to sauce and cook until the sauce thickens (3-5 minutes) mixing occasionally.

Garnish with green onion and serve over your favorite rice.

Tip: rice vinegar and rice wine vinegar are the same so use either one in this recipe.

Boys: thumbs up

Husband rating: 4 stars

Seafood Tacos

lightly adapted from spendwithpennies.com

8 tilapia fillets 

Rub:

1 tbsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

1 tsp paprika

1 tsp oregano

Sauce:

2 tbsp mayonnaise

3 tbsp sour cream

1/2 lime, juiced

1/2 tsp garlic powder

1/2 tsp cumin

1/2 tsp sriracha 

Tacos:

corn or flour tortillas

avocado, sliced

coleslaw mix

lime slices

Preheat oven to 425 degrees.

Combine all sauce ingredients in a small bowl. If you have a plastic container used for sauces (for example, one you would put ketchup or a dressing in so you can squeeze the topping onto the food) put it in container now and set aside.

Put tilapia fillets onto a foil lined cookie sheet. Drizzle extra virgin olive oil lightly over the fish. Sprinkle the spice mix onto the fish. Rub in, if desired. Bake for 12-15 minutes.

When the fish is cooked transfer the fillets to a large bowl. Using forks, break the fish into pieces. 

Build your tacos and enjoy!

Husband rating: 4 stars

Boys say: thumbs up (even my picky eater!)