Shrimp Pasta

Shrimp Pasta

4 servings

4 tbsp Balsamic vinaigrette (recipe below), divided

1 lb. fresh shrimp, peeled & deveined

2 small tomatoes, chopped (2 cups)

¾ cup plain Greek yogurt

2 tsp dried Basil

8 oz brown rice fettuccine (or whole-wheat fettuccine), cooked & drained

½ cup grated Parmesan cheese

Balsamic Vinaigrette

1 ¼ cup lemon juice

6 tbsp balsamic vinegar

1 tsp honey

2 tsp Dijon mustard

6 tbsp extra virgin olive oil

Directions:

1. Pour 2 tbsp vinaigrette over shrimp in a small bowl; stir to combine; cover & refrigerate for 20 minutes.
2. Heat large skillet over medium heat. Add shrimp & cook 3 minutes or until shrimp turns pink, stirring frequently. Remove shrimp from skillet. Add tomatoes, remaining 2 tbsp vinaigrette, Greek yogurt & basil to the same skillet. Cook & stir 2 minutes, until well blended. Add shrimp & cook until heated through. Place hot fettuccine on a large serving platter & top with the shrimp mixture. Sprinkle with grated Parmesan cheese.

21 Day Fix container counts: ½ orange, 1 yellow, 1 red, ½ blue

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Slow-cooker Creamy Chicken Enchiladas

Slow-cooker Creamy Chicken Enchiladas

Serves 4

Ingredients:

1 lb boneless, skinless chicken breasts

1 onion, chopped

2 cups salsa, divided

1 tsp cumin

3 jalapeno peppers, seeded & chopped (optional)

½ cup plain Greek yogurt

8 corn tortillas, warmed

1 cup Mexican cheese blend, shredded

Directions:

1. Place chicken, onion, 1 cup salsa, cumin & jalapeno (if using) in a slow cooker. Cover & cook on low for 4 hours.
2. Remove chicken and shred. Add Greek yogurt & stir until combined.
3. Fill warmed tortillas with chicken mixture and place (seam side down) in a baking dish that has been sprayed with cooking spray. Top with remaining salsa and shredded cheese.
4. Bake at 350° for 30 minutes.
5. Top with additional salsa, guacamole or avocado if desired.

21 Day Fix container counts: 1 red, ½ purple, 1 yellow, 1 blue

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