I know I’m not alone when I say our household menu changes in the summer. Instead of heavy warming dinners like soups, chili or pasta we are always making lighter more sandwhich-style dishes and using the grill more often. We want to spend more time outside and less time in the kitchen! Plus then I get to hand more cooking over to Sal since according to him the man uses the grill in this household ;). Once we’ve been out by the pool all day we are usually craving something crisp and fresh like a shrimp taco and a salad.
My sister in law Emily is a whiz in the kitchen and the queen of making healthy recipes that are quick and easy! She’s sharing for us here on the blog Spinach Feta Burgers, Low Carb Steak Fajitas and Sriracha Shrimp Tacos! Check the recipes out below and make sure to send a pic our way when you make them!
Spinach Feta Burgers
Ingredients: (Makes 4-4oz burger portions with bun)
1 lb. 93/27 lean ground beef
4oz.fresh baby spinach, chopped
4 oz. Feta cheese crumbles
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon cayenne pepper
1teaspoon fresh garlic, minced
4 whole wheat hamburger buns
Directions:
1. In a medium bowl, combine beef, salt, pepper, cayenne pepper and garlic. Mix until all ingredients are combined. Next, fold in gently the spinach and feta cheese crumbles.
2. Form 4 burger patties then lightly press the center of the burger to make a “dent” in it. This will help keep the burgers from shrinking and puffing up in the center.
3. Heat a grill pan, cast iron skillet or skillet over medium-high heat. Once hot, place burgers down allowing 1” of space between them. Cook on each side 3-4 min then turn over. Do not press down on burgers. You want those delicious juices to remain intact. Once burgers are done, move to a plate and allow them to rest 2-3 minutes before serving to let the juices absorb back into the meat.
4. Place hamburger on a bun and enjoy. If following a low carb diet, omit bun for 2-4 large romaine lettuce leaves to serve as the bun.
Nutrition per serving:
Calories: 399
Fat: 15g
Protein 33g
Carbs: 32g
Fiber: 3g
Low Carb Steak Fajitas
Ingredients: (Makes 2-4oz portions)
8 oz flank steak
1.5 Tablespoons Low Sodium Soy Sauce
1Tablespoon Red Wine Vinegar
2 teaspoons Worcestershire Sauce
1 teaspoon fresh garlic, minced
¼ teaspoon pepper
2 teaspoons lemon juice
1Tablespoon Olive Oil
Non-stick cooking spray
¼ Red bell pepper
¼ green bell pepper
¼ white onion
4 large romaine leaves
Directions:
1. In a medium bowl, combine soy sauce, red wine vinegar, Worcestershire, garlic, pepper and oil. Whisk until combined. Place steak in a shallow pan such as a pie pan and pour half the marinate over the steak, turn steak over and pour the remaining marinate over the steak. Cover and place in the fridge for 6-8 hours.
2. Preheat grill pan or outdoor grill on medium-high heat. Spray with the nonstick cooking spray. Once grill is hot, place meat on grill and save marinade for vegetables. Allow steak to grill for 4-5 min per side or until steak is cooked to your desire.
3. Remove steak from grill and place on cutting board and let rest 5-7 min.
4. While steak rests, slice into thin strips the red and green bell peppers and onion. Place into a skillet over high heat with 3-4 Tablespoons of the marinade. Allow veggies to cook down until soft, yet firm in texture.
5. Slice steak into thin strips and add to the pan with the vegetables. Stir to combine then spoon into romaine leaves and enjoy!
Nutrition per serving:
Calories: 289
Fat: 15g
Protein 27g
Carbs: 9.5g
Fiber: 1.5g
Sriracha Shrimp Tacos
Ingredients: (Makes 6 servings)
1 lb shrimp 26/30 count (fresh or frozen)
1.5 C red or green cabbage, shredded
1 lime, juiced & zested
2 Tablespoons fresh cilantro
1 jalapeno pepper, seeded & diced
1 teaspoon garlic powder
1Tablespoon Honey
1/4C Plain non-fat Greek yogurt1Tablespoon Sriracha Sauce
Pinch of pepper
Pinch of salt
1teaspoon paprika
1/4teaspoon dried red pepper flakes
6 corn tortillas
non-stick cooking spray
Directions:
1. Thaw, clean and peel the shrimp then chop into thirds and set aside.
2. In a medium bowl combine the cabbage shreds, jalapeno, salt, pepper and honey. Mix well. Add in half of the lime juice and toss together.
3. In a small bowl combine Greek yogurt and sriracha sauce and mix well. Next, chop cilantro and set aside.
4. In additional small bowl combine garlic powder, paprika, red pepper flakes and a dash of salt and pepper. This will be your shrimp seasoning
5. In a large skillet, heat over medium heat. Spray well with non-stick cooking spray to prevent shrimp from sticking. When pan is heated, add in shrimp. Cook for 1 minute then sprinkle with half of the seasoning mix. Flip shrimp over and sprinkle other side of shrimp. Add remaining lime juice to pan. Continue to cook for 2-3 minutes until shrimp become opaque in color and pink.
6. Divide shrimp into corn tortillas, sprinkle with cilantro and add a drizzle of the yogurt sriracha sauce then top with cabbage mixture and a dash of the lime zest.
Nutrition per serving:
Calories: 158
Fat: 2g
Protein 16.5g
Carbs: 16.5g
Fiber: 3g
Happy cooking!
-Emily & Racquel
