Low Carb Shrimp & Grits (THM S)

Shrimp and grits is one of my favorite summertime throw-together meals. It comes together quickly, uses simple ingredients, and has all the scrumptiousness of something that takes all day to cook.

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For this meal, start with simmering the vegetable mixture. It takes a few minutes for the flavors to develop and reduce slightly.

Next, start crisping the bacon – trust me, you don’t want to skip it. That crispy bacon topping is EVER-Y-THANG.

Steam the cauli grits next.

And finish by sautéing the shrimp in the same pan where you cooked the bacon. The bacon drippings help get a nice, fried char on the shrimp.

Finish up the cauli grits, and you’re done!

Plate it by heaping a big pile of grits into a bowl, followed by the pepper and tomato mixture, then a few shrimp, and throw on some crispy bacon.

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The grits provide a creamy pillow for the veggies, then the shrimp and bacon provide a crispy, slightly smoky bite.

I make this often during the summer months because it’s easy and kids and adults alike will gulp it down.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Shrimp and Grits (THM S)

  • Servings: 5
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2lbs jumbo shrimp, peeled and deveined with tails removed
  • 6 strips bacon, sliced
  • 1 green bell pepper, diced
  • 1 medium red onion, diced
  • 1 large stalk celery, diced
  • 2 cloves garlic, minced
  • 1 15oz can diced seasoned fire roasted tomatoes (the ones seasoned with garlic and onion)
  • 1 bay leaf
  • hot sauce to taste (optional)
  • 1 tsp gluten free Worcestershire sauce
  • 1 – 1 1/2 tsp Cajun seasoning
  • salt and pepper
  • Creamy Cauli Grits

Directions

  1. Heat a medium sauce pan over medium-low heat with the onions, peppers, garlic, and celery. Sauté until tender, about 6 minutes.
  2. Add the bay leaf, Worcestershire, tomatoes, and hot sauce (if using). Bring to a boil and reduce to a simmer for about 10-12 minutes. Mixture should be softened, and slightly thick.
  3. Begin the steaming the cauli rice.
  4. Crisp the bacon in a separate, large skillet. Remove to a paper towel once crisp.
  5. Toss the shrimp in a medium-sized bowl with about a teaspoon of Cajun seasoning.
  6. Fry the shrimp in the same pan where you cooked the bacon. Cook for about 1 minute on each side, depending on size and thickness. Remove to a plate.
  7. Finish the cauli grits and serve!

Jalapeño Popper Chicken (THM S)

This quick and easy main dish packs in all the flavor of bacon-wrapped jalapeño poppers without a ton of the work. I’ve even included in a more kid-friendly option, so the whole family can enjoy it.

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Jalapeño poppers are one of my favorite things. I mean, cheese, spicy peppers, and bacon?! How can you go wrong?

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I roasted my jalapeños under the broiler for a few minutes to soften them. Turn on your broiler to “normal,” halve the peppers lengthwise and spritz with coconut oil spray. Roast on both sides for about 5-7 minutes or until the skin begins to blister.

Place the peppers into a heat-safe bowl and cover with plastic wrap then cool. This helps steam the pepper and release the skin from the flesh of the pepper. When they’re cool enough to handle, peel the skin away and roughly chop.

If you prefer them raw, just finely mince them instead of chopping so that there aren’t any huge pieces of raw pepper.

Next, grill 2lbs of thinly cut chicken breasts. My shortcut is to use the scallopini cut breasts from the store, but you can also slice them thinner yourself. Season simply with salt and pepper, and throw them onto the grill.

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Mix the jalapeño with softened cream cheese, salt and pepper, then top each breast with a few tablespoons of the cream cheese mixture and top with shredded sharp cheddar. [For the kiddos, I did not add jalapeño to their cream cheese. My daughter enjoys spicy food, but my son not so much.]

Bake the chicken for about 10 minutes at 350, or until the cheeses are melted and bubbling.

Top with chopped cooked bacon, and enjoy!

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My kiddos are bacon lovers, and they devoured this main dish. The best part for me was how easy it was to make. I prepped the bacon and roasted peppers ahead of time, then the rest (with sides) came together in about 15 minutes. Perfect for those busy weeknights!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Jalapeño Popper Chicken (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2lbs scallopini (or thinly sliced) chicken breasts
  • 3 jalapeños, roasted and chopped
  • 6oz softened cream cheese
  • 1 cup shredded sharp cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • salt and pepper

Directions

  1. Grill the chicken breasts and set aside.
  2. Combine the roasted jalapeños with the softened cream cheese. *If you have kids you’re making this for also, reserve some of the cream cheese without jalapeños for their portions.
  3. Top each chicken breast with about 2 Tablespoons of the cream cheese mixture, spreading it around evenly.
  4. Sprinkle with shredded cheddar, and bake at 350 for about 10 minutes, or broil for about 5-7 minutes.
  5. Top with crumbled bacon and enjoy!

Creamy Cauli Grits (THM S)

Let me tell you about one of my new favorite sides – cauliflower grits!

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Cauliflower is a super food that can take on many roles – mashed cauliflower, roasted cauliflower, cauliflower steaks, and dairy free Alfredo sauce, just to name a few.

I’ve tried these grits a few times, but this recipe really hit it out of the park. They were creamy, flavorful, and a perfect breakfast or dinner pairing. This recipe actually went with my Southern-Style Shrimp and Grits, but I also ate the leftovers as a lovely breakfast side a few days later.

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The best part is that these come together in under 10 minutes, and all you need is a microwave and a food processor.

Start by roughly chopping a small head of raw cauliflower. Toss it all into your food processor, and pulse until it’s finely minced. [Do not rinse out the raw cauli bits after pulsing. It helps add texture to your grits, so leave ’em.

Place the minced cauliflower into a microwave-safe bowl and cover with heat-safe plastic wrap. No water, nothing added to the cauliflower – just cover it. Throw it into the microwave on high for 6-7 minutes. My microwave is aging, so it generally takes longer whereas newer microwaves will take less time to cook the cauliflower. It won’t be completely soft – it will still have an al dente “bite” to it, but that’s what you want!

Carefully peel back the plastic, then place the (hot!) cauliflower back into your food processor (with the raw bits), add the butter, nutritional yeast, cream cheese, cheddar cheese, a few shakes of hot sauce, and the cream/half and half. Pulse a few more times until the grits are creamy and all the ingredients are incorporated. Season liberally with salt and pepper, and serve right away.

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You won’t believe how easy it is to make these cauli grits. It’s one of those low-maintenance sides you can throw together in minutes while your main dish simmers.

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And can we talk about TASTY?! The texture alone was just dreamy. You hear cauli grits and think, “OK, just more cauliflower mush.” NOPE. They have texture and depth of flavor – you get a little heat from the hot pepper sauce and creaminess from the butter, cream cheese, and sharp cheddar – it’s the perfect balance.

Try these with your low carb breakfast or for dinner (Shrimp and Grits, HAY). They’re perfect any time!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Creamy Cauli Grits (THM S)

  • Servings: 4-6
  • Time: 10 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 small head of cauliflower, roughly chopped
  • 1/3 c grated sharp cheddar cheese (bagged or fresh grated is fine)
  • 3 Tbsp nutritional yeast
  • 2oz cream cheese
  • 3 Tbsp unsalted butter
  • 2-3 Tbsp heavy cream or half and half
  • 8-10 dashes hot sauce
  • salt and pepper

Directions

  1. Add the raw cauliflower to a food processor and pulse until finely minced.
  2. Place into a microwave-safe bowl, cover with plastic wrap, and microwave on high for 7-8 minutes. (Newer microwaves start on the lower time. Don’t rinse the raw bits of cauliflower out of your food processor.)
  3. Carefully remove the plastic and place the hot cauliflower back into the food processor.
  4. Add the remaining ingredients and pulse to combine. Taste for seasoning, and adjust as needed. Serve immediately.

Roasted Shrimp & Feta Quinoa (THM E)

Summer is just around the corner, which means two things: 1) less cooking time (because your house it too hot already) and 2) lots of fresh, vibrant flavors. Enter, this beautiful quinoa salad.

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I did roast the shrimp in the oven, but you could also grill them for an even quicker meal.

To roast the shrimp, and stay in E mode, start by preheating your oven to 400. Place the shrimp onto a large baking sheet lined with foil, spray lightly with coconut oil spray, sprinkle with salt and pepper, and toss to combine. Roast the shrimp at 400 for about 6 minutes – it may be more or less depending on the size and thickness of your shrimp. When they’re done, they will be firm to the touch, pink and opaque on the outside.

All that’s left is to assemble the salad!

Place the cooked quinoa into a large bowl, and add the scallions, dill, parsley, cucumber, red onion, lemon juice, and feta.

For the cucumber, make sure that you take the time (2 seconds, really) to cut out the seeds of the cucumber – yes, even if it’s “seedless”. The seeds have more moisture and will cut the shelf life of your salad significantly. You don’t want the whole batch going bad over some cucumbers! That would just be silly.

To cut the seeds out of your cucumber, slice the cuke lengthwise into quarters and cut into it on an angle so the whole “log” of seeds comes out in one cut.

Give the salad a big toss, taste for seasoning, then add your shrimp and serve.

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The great thing about this salad is that it’s wonderful at room temp or cold from the fridge. In fact, as it sits in the fridge the flavor gets even better.

The lemon juice adds a fantastic  acidity to the salad, while the herbs add tons of fresh, green flavor. This salad just screams summer to me, and it couldn’t be easier to make!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Roasted Shrimp & Feta Quinoa (THM E)

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1.5 – 2lbs shrimp, peeled and deveined
  • about 2 cups cooked quinoa
  • juice of 2 lemons
  • 1 English cucumber, seeded and diced
  • 1/4 c finely diced red onion
  • 4-5 sprigs fresh dill, roughly chopped
  • 1/2 small bunch of parsley, chopped
  • 4 scallions, whites and green parts, sliced
  • 2 Tbsp crumbled feta cheese
  • salt and pepper

Directions

  1. Preheat oven to 400.
  2. Spread shrimp onto a large baking sheet, spritz with coconut oil spray, and season with salt and pepper. Toss to combine, then roast at 400 for about 6 minutes.
  3. In a large bowl, combine the cooked quinoa with all other ingredients. Give it a big toss, taste for seasoning, and serve.

Crockpot Mexican Shredded Beef (THM S)

If you can believe it, this was my first time EVER making a beef roast. Trust me when I say this shredded beef is easy, flavorful, and versatile!

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I love using my Crock Pot for various reasons, but overall it makes dinner insanely easy and it cooks without heating up the kitchen. Between preschool drop off, working, and getting my daughter to and from karate (right before dinner, no less) dropping something in the crock pot is definitely the easiest part of my day. The best part is coming home to a fully cooked dinner!

Let’s get to the nitty gritty of the recipe – start with a 2.5 – 3lb boneless beef roast.

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Next, throw the dry spices together in a small bowl: chili powder, cumin, ground coriander, smoked paprika, cayenne, oregano, salt and pepper. Stir them up, activating the spices by rubbing them gently between your fingers.

Season the whole roast on both sides, massaging the spices into the meat.

Into the bottom of your crock pot, stir together the broth (any variety is fine), lime juice, tomato paste, onion, garlic, jalapeño, and Fresno chili. Fresno chilis look like red jalapeños and are similarly flavored. You could also use another jalapeño, Serrano pepper, Anaheim pepper, or a different pepper of similar heat level.

For the peppers, you can remove the ribs and seeds or leave them. I seeded half of my peppers, and the beef remained moderately spicy. I sliced everything straight across, because the crock will cook everything down to falling apart texture and tiny cuts aren’t needed.

Lay the seasoned beef roast on top of the veggies, place the lid, and set it on low.

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Let it go low and slow for 8-10 hours until it’s falling apart.

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After it’s done cooking, shred the roast between two forks. I say shred, but really that roast cooks up so tender that you could touch it with a fork and it just falls apart. Serve it right up, any way you like it. I put it over a big bowl of greens with some salsa, avocado, and fresh cilantro with a low carb tortilla on the side. My family enjoyed the beef as tacos with sliced avocados.

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The beef is incredibly soft and tender. You get a hint of lime juice and a little smoky, spicy kick from the spices and peppers. All in all, it’s the perfect, casual way to enjoy a roast.

The leftovers could be used for salads or burritos later in the week. You could even throw them into a breakfast hash, because WHY NOT.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Crock Pot Mexican Shredded Beef (THM S)

  • Servings: 4-6
  • Time: Prep, 5 minutes; Cook, 8-10 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2-3lb boneless beef roast
  • 1 medium red onion, sliced
  • 1 jalapeño pepper, (seeded or not) sliced
  • 1 Fresno pepper, (seeded or not) sliced
  • 2 garlic cloves, minced
  • 1/4 c broth (any variety, I used chicken)
  • juice of 2 limes
  • 3 Tbsp tomato paste
  • 1 1/2 Tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp smoked paprika
  • 1/8 tsp ground cayenne
  • 1/2 tsp dried oregano
  • salt and pepper
  • Toppings of choice: avocado, salsa, sour cream, fresh cilantro, cheese, etc.

Directions

  1. Combine the dry spice mixture in a small bowl, grinding it lightly between your fingers to activate the spices.
  2. Season the beef with the entire spice mixture, massaging it all over the meat.
  3. In the bottom of your crock pot, combine the tomato paste, broth, lime juice, onions, peppers, and garlic.
  4. Lay the beef roast on top of the veggie mixture, cover, and set on low for 8-10 hours.
  5. After 8-10 hours, shred the meat between two forks and serve immediately.

Southern Style Pulled Pork (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Barbecue is my family’s all-occasion food. Holiday? Barbecue. Birthday? Barbecue. The weekend? Well, you get the picture.

This recipe is so easy, you’ll be making barbecue every chance you get too!

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Many times, you see barbecue done with a dry rub. While dry rubs are wonderful, I decided to go with a wet seasoning.

I started with a big, boneless pork shoulder, then the rest of it happens in a food processor or blender.

Place all of the seasoning mixture, except for the water, into your food processor. For the jalapeños, I seeded one half of it so that it would have some heat but not too much. If you like it spicy, feel free to leave the seeds and ribs on both sides, or remove them for a more mild flavor.

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Pulse until it forms a slightly thick paste.

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There will still be pieces of onion and jalapeño – that’s OK!

Place the pork shoulder directly into your Dutch oven, pour the wet rub over the pork and massage it all over.

Carefully pour (around the pork, not ON) in the water. Place the lid on your Dutch oven and place it into a pre-heated 300 degree oven.

This bad boy is going to cook low and slow for 4.5-5 hours with the lid on, then the lid comes off and it will continue cooking another 45 minutes to an hour.  The pork should have a dark outer bark when it’s done.

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Cooking the pork in the oven as opposed to the slow cooker gives you tender meat, while also having a crispy outer bark. The bark, to me, is one of the BEST parts. It’s crispy, flavorful, and a little smoky. The fat cooks down, making all of the meat perfectly tender. It’s the best of both worlds between a slow cooker and smoker.

Let the meat rest for about 10 minutes before shredding it between two forks.

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Serve immediately, or refrigerate for a make-ahead meal on a weeknight. Try it with my quick and easy Sweet & Spicy Paleo Barbecue Sauce!

Southern Style Pulled Pork (THM S)

  • Servings: 4
  • Time: Prep, 10 minutes; Cook time, 6 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 2.5 – 3lb boneless pork shoulder
  • 1/4 c EVOO or liquid coconut oil
  • 1 small red onion, quartered
  • 1 jalapeño, halved (option to seed halfway, all the way, or not at all)
  • 2 cloves garlic
  • 1 Tbsp Pyure or THM Gentle Sweet
  • 1/2 tsp blackstrap molasses
  • 1 Tbsp chili powder
  • 1/2 Tbsp smoked paprika
  • 3/4 Tbsp salt
  • 2 tsp pepper
  • 1/4 tsp ground cayenne pepper
  • 1 cup water

Directions

  1. Preheat oven to 300.
  2. Place all seasoning ingredients, except for the water, into a food processor and pulse until a slightly thick paste forms.
  3. Place the pork into a large Dutch oven, pour the seasoning mixture over it and massage into the pork. Pour the water (around, not ON) into the pot with the pork.
  4. Cover and place into the oven for 4.5-5 hours.
  5. Remove the lid, place back into the oven for another 45 minutes to an hour.
  6. Let the meat rest for 10 minutes before shredding between two forks.

 

 

Salmon Niçoise Salad (THM Deep S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Here is a quick and easy rollover dinner or lunch for that fabulous leftover roasted salmon from my Salmon en Papillote.

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Niçoise salad is usually characterized by tuna, green beans, potatoes, olives, and boiled eggs.

I swapped tuna for my gorgeous leftover salmon. In order to keep this light, and THM approved, I removed the potatoes entirely. However, if you would like some light carb action, you can top it with up to 1/4 cup white beans. I would choose a great northern variety or cannelini, but it’s up to you. I also swapped the olives for capers, which I think go better with salmon (it almost reminds me of lox and bagels!).

Since you’re using leftovers for this salad, the only thing you need to cook is a couple of boiled eggs. And I have an awesome tip for you on how to get perfectly yellow boiled eggs every time!

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I was watching “Brunch at Bobby’s” on Food Network the other day, and he was making boiled eggs using a tip I had never heard before.

Lay the eggs into a pot of cold water, and set it over high heat uncovered on the stovetop. When the water is almost boiling (not rumbling, but almost there), turn the heat completely OFF, put a lid on, and leave the pot on the hot eye for 14 minutes.

After 14 minutes, drain the hot water and turn it into an ice bath by adding a few handfuls of ice cubes and running cold water over the top. Let them sit for about 8-10 minutes, then peel away! You’ll have perfectly yellow yolks in your boiled eggs every time.

After the eggs are cooked, simply combine all the salad ingredients in a large bowl and dress with your favorite vinaigrette. I used a simple vinaigrette of 1/2 lemon, juiced, about 1 1/2 Tbsp EVOO, salt and pepper. Easy, fast, and fresh!

Balsamic vinaigrette would also be a good alternative to use here.

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That is one beautiful, fresh, and flavorful lunch or dinner! This meal would pack well for on-the-go, or as a make-ahead. It’s the perfect protein-packed lunch or dinner.

Salmon Niçoise Salad (THM Deep S)

  • Servings: Single
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 leftover salmon filet from Salmon en Papillote
  • Mixed salad greens
  • cherry tomatoes, halved
  • cucumbers, diced
  • frozen green beans, thawed
  • 1 Tbsp capers or chopped pitted olives
  • 1 small radish, thinly sliced
  • 1 boiled egg, sliced
  • 1/4 c white beans, any variety, optional
  • For the Dressing:
  • juice of 1/2 lemon
  • 2-3 Tbsp EVOO
  • salt and pepper

Directions

  1. Combine all ingredients for the salad in a medium-sized bowl.
  2. Drizzle the dressing over the top and toss to combine. Serve immediately or store the dressing for later.

Prep Don’t Fret! Challenge: Week 2

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Welcome to Week 2 of the Prep Don’t Fret! Challenge! This week is full of freshness and easy-to-make meals.

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Your breakfast make-ahead this week will be overnight oats. These are incredibly versatile, and you can make them on Sunday/Monday for the whole week. I also love making them in wide-mouth Mason jars for mornings on-the-go. If you need to order the whey protein isolate, you can do so through this link. However, Sprouts carries unflavored pure whey isolate in their bulk section for an excellent price if they are convenient to you.

Check out these variations to use throughout your week: blueberry lemon, brownie batter, chunky monkey, coconut chia, and almond butter & jelly.

Your Dinners/Rollovers this week will be:

  1. Salmon en Papillote – prep to the wrapping stage up to 1 day ahead of time, then bake as directed. Yes, you will need a lot of salmon this week. I love buying a big plank of it from Costco – it’s always fresh, and they take excellent care in butchering it. All you have to do is filet it into portions.
  2. Salmon Niçoise Salad – you’ll use that leftover salmon here for these beautiful lunch or dinner salads! Good news is, most of the prep is already done after you cook the salmon. You can boil the eggs up to 2 days ahead of time (but make sure you peel them right away! Just leave them whole after that). All that’s left is to assemble the salad right before serving.
  3. Lamb Spanakopita Burgers – prep the tzatziki ahead of time – you’ll need it for this meal and another throughout the week. I put these burgers on top of salad for an S meal with lots of greens (plus it eliminates the need for a side). You could also wrap these in a Joseph’s Pita (just half for a THM S meal). Either way, the burgers are easy enough to make the night of.
  4. Chicken Tabbouleh Salads – prep the tabbouleh up to 2 days ahead of time. Grill the chicken up to 5 days ahead of time. You can also use the leftover tzatziki from the spanakopita burgers as the dressing, and add a little mint to it the night of serving. These salads are great as a quick, light dinner or lunch.

Here is your Weekly Menu Planner for this week. And here is your Printable Shopping List for this week – don’t forget to add the ingredients for your oatmeal variations to the list!

Low Carb Salmon en Papillote (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This is one of those meals that sounds (and looks) super fancy, but takes minimal effort (win!).

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“En Papillote” is a French dish that simply means “in parchment.” Wrapping each portion of fish in parchment paper is so smart because 1) each packet makes its own little lemon butter sauce which coats the fish and veggies and 2) the only clean up is throwing away paper (easy, right?!).

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Let’s start by talking about the fish. You do not want to go cheap on the salmon here – you want fresh, vibrant flavors and it’s hard to get that from frozen filets. I always get this large plank of fresh salmon from Costco. They take great care in butchering the fish by removing all the pin bones (I’ve never gotten one bone from Costco fish) AND the skin. I’m not partial to fish skin, so I appreciate that they take care of that part for me. At the end of the day, where you get your salmon is entirely up to you, just make sure it’s good because you’ll need about 2lbs of it. (I’m going to show you a fantastic lunch or dinner rollover meal later!).

Slice the lemons, squash, and mushrooms, then filet the plank of salmon into individual portions (I got 7 portions from mine). To filet the fish, use a sharp, long knife to make deep, long cuts. That way your filets won’t look like you’ve been sawing away at the fish.

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Cut 1 10-12in piece of parchment paper for each portion of fish, and pile them all up to make your assembly easy.

I made a shortcut by using frozen green beans for the bottom. I didn’t thaw them out or cook them before putting them into the parchment packets, and they were perfectly cooked after roasting.

Assemble the packets by taking a piece of parchment paper, piling a portion of green beans on the bottom. Stack on the sliced squash and place the mushrooms around the sides. Season the veggies with salt and pepper. Carefully lay the fish filet on top, season it with salt and pepper, tear off a few pieces of fresh dill, lay the sliced lemons over the fish, then top with a pat of soft butter.

Next, you’ll get to wrapping the fish, nice and snug. Take the longest ends of the paper up together, make about 1-inch fold and keep folding and creasing down to the surface of the fish. Grab one of the small ends, pinch and crease it then tuck it under the fish – same goes for the other end.

That’s it! keep wrapping and rolling until all of your portions are wrapped. This can be done up to 1 day ahead of cooking. You don’t want the fish sitting too long with the lemon, because it will start to cure.

When you’re ready to bake, preheat your oven to 375, and place the packets onto a large baking sheet. They won’t leak (so long as there aren’t any holes in your packets), so you shouldn’t need extra foil or anything. Pop them into the oven to bake for 20-25 minutes.

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The best part is that this is a complete meal in a packet. You can transfer the packets straight from the baking sheet to a plate, then tear open the tops to reveal your beautifully roasted salmon and vegetables.

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Just look how gorgeous that is! I topped it with a touch of fresh chopped parsley and called it a day. The lemons roast down and become a little sweet, so squeeze those babies over the top of your fish. The butter and lemon drip down to the veggies, making them perfectly seasoned and buttery. The salmon is flaky, soft, and just a little crispy on the outside.

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My kids enjoyed this meal as is (they LOVE salmon), and I had a side green salad with mine. It was a beautifully light S meal!

Salmon en Papillote (THM S)

  • Servings: 6-7
  • Time: 40 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • roughly 2lbs fresh salmon, cut into individual portions
  • 1lb frozen whole green beans
  • 1 medium yellow squash, sliced
  • 1 cup white mushrooms, sliced
  • 3-4 lemons, thinly sliced (3 pieces of lemon per fish filet)
  • 6-7 tsp soft unsalted butter
  • 2 sprigs fresh dill
  • salt and pepper
  • parsley for garnish, optional
  • parchment paper

Directions

  1. Preheat oven to 375.
  2. Prepare the parchment packets by tearing one 10-12inch piece of parchment per fish filet. Stack them up and begin assembling.
  3. Green beans on the bottom, followed by sliced squash and mushrooms. Season with salt and pepper. Gently lay one fish filet over the top, and season with salt and pepper. Tear off a few fronds of fresh dill, and lay them over the fish. Fan the lemons over the top, then top with a pat of butter.
  4. Wrap the fish into snug packets, and lay onto a large baking sheet.
  5. Roast the packets at 375 for 20-25 minutes.
  6. Place the packet directly onto a plate, cut or (gently) tear open near the top, and garnish with fresh parsley.

Prep Don’t Fret! Challenge Week 1

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I am so excited to share this meal prep challenge with you guys! Prepping meals ahead of time has made my hectic life so much easier. Dinner has been a breeze, and breakfast has been a no-brainer.

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Here are the specifics of the challenge…

I’m providing you with the links to the recipes for this week, a menu planning template, and a shopping list based on these recipes. I have planned 4 dinners and one week’s worth of breakfast for you. You will print off the shopping list, mark off what you already have in your cabinets, and snag the rest at the store. Then you’ll print off the planning template and plan these meals throughout your week (remember dinner leftovers can become fabulous lunches too!) on whichever days you want, and fill in the holes with leftovers or any other plan you want to make. All that’s left to do is follow the recipes and pick your prep day! I found it really easy to prep 2-3 meals in one day (for me that day was Sunday, but it’s your choice) and reheat when we were ready.

Here are your recipes:

BreakfastPaleo Sausage and Veggie Omelette Bites (THM S) If you’re following THM, follow the recipe as-is for a perfect S breakfast every morning. You can remix them with sour cream, cheese, salsa, or any other S-friendly toppings you desire. Prep the complete recipe, and store them in gallon bags in the fridge until you’re ready to eat. Reheat them in the microwave for about 30-45 seconds at a time until thoroughly heated.

Dinners:

  1. Sunday Bolognese (THM S) – Prep the recipe completely, and reheat it by gently heating it in a sauce pan with a lid on low heat until warm and bubbly. Serve with spiralized zucchini or Dreamfields noodles. You can add a side salad (add those ingredients to your shopping list!) or any one of my S-biscuit recipes (make sure they’re on your list also, if needed).
  2. Clean Eating Shepherds Pie (THM E) – Prep the recipe up until oven baking, cover the top with plastic wrap. When you’re ready to eat, take the plastic off and switch it for foil. Bake covered for about 25 minutes, then remove the foil and bake about another 15-20 minutes or until browned and bubbly. You can add another E-friendly vegetable side, if you like, but this meal is very hearty and it isn’t necessary.
  3. Crockpot Fiesta Ranch Chicken Tacos (THM E) – Crockpot meal! Prep the chicken in its entirety and store in the fridge until you’re ready to eat. Heat it gently on the stove, microwave, or warm it in the crock. You can also remix this as a salad for lunch or dinner another day during the week.
  4. Low Carb Chicken and Spinach White Pizza (THM S) – This meal you can prep the night of, and it doesn’t take a ton of time. Follow the recipe for the low carb pizza dough, and you can either use my flavors here or choose your own (add those ingredients to your list!). You can also add a side salad with my Buttermilk Ranch Dressing.

That leaves three nights during the week where you can fill in your holes with leftovers or your own choices.

Print off your Weekly Menu Planner to plan out your meals this week, then print off your Week 1 Shopping List. I included ALL ingredients needed in the above recipes, so feel free to mark off what you already have in your pantry then pick up the rest on your shopping trip.

If you have any questions about the challenge, feel free to post them here or join us on Facebook.

Now get to prepping!

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