Low Country Shrimp Boil with Clams

My oldest son loves fresh seafood. For his 14th birthday he requested a Low Country Shrimp Boil with fresh clams. It’s the perfect meal to feed a crowd and it’s fun! The best part of the Boil is you can mix up the seafood to what is either in season or to your preference. Crawfish is traditional with a Shrimp Boil but they are out of season until January. Clams, crab legs, mussels, or scallops are great substitutes. 


Ingredients:

2 Bay Leaves

1 Garlic Clove

1/2 bag Old Bay Crab Boil

1 yellow onion (cut into wedges)

4 cups of water

5lb yellow potatoes

2 packages of Polish Sausage (cut into chunks)

5 ears of corn (shucked and cut into chunks)

1lb bag of fresh shrimp

1lb bag of fresh clams

Directions: 

Fill a 4 quart pot with 4 cups of water (or about halfway). Add seasonings, Crab Boil, Garlic and onions. Bring to a boil and continue to boil (covered) for about 10 minutes. Add potatoes and cook at a boil for about 20 minutes. Add corn and sauasage. Continue to boil for about 8 minutes. Add clams. Boil until clams open or about 8 minutes. Add shrimp. Turn off heat and allow to sit, covered, for 15 minutes. Drain water and dump over a table covered with a plastic table cloth. 

We use tongs to serve up the food and enjoy! Our favorite sides are coleslaw and chewy bread. 

Remember, fresh seafood is always best! Shop local!

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Chickpea Taco Bowls

In an effort to eat healthier, I am attempting more meatless meals. I was worried, being a huge carnivore that I would miss the chicken in this dish. Surprisingly, it was very filling! I used chickpeas and my regular taco fillings and loved it. Even my oldest son was a fan. This is a keeper!


Chickpea Taco Bowls:

1 tablespoon of Oil

1 can of Chickpeas (drained)

1 can of Corn (drained)

1 can of Black beans (drained)

1 can of Rotel (drained)

1 package of taco seasoning

1 can of Green Chili Enchilada Sauce

1 package of Lipton’s Taco Rice

Cheese and other toppings

Directions:

Heat 1 tbsp of oil in a pan on medium heat. Add chickpeas. Season with salt and pepper. After chickpeas of cooked for about 5 minutes, add in corn, black beans and Rotel. Cook for an additional 10 minutes.

Mix up taco seasoning as directed on package.

Cook taco rice according to the package.

Add taco seasoning to the mix. Bring liquid to a boil. Reduce heat to low, and let simmer for about 5 minutes.

After rice is finished, transfer to a bowl. Top with chickpea mix. I added the green chili sauce per bowl depending on the person eating. However, you can mix it all in before dishing it up.

Top with cheese and any other desired toppings. I topped ours with my mom’s Avocado Salsa.

Enjoy!

Overnight Oats

January is just about over and now it’s time to get my head in the game a prepare for our Disney trip. One way I’m doing that is getting my eating back on track. Nothing feels worse on vacation than feeling uncomfortable on those rides. So, here’s the first recipe of my first day! 

I’m not a big breakfast eater. I love breakfast food, just not at breakfast time. But, to eat healthy all day I have to start the morning off right. So I threw together overnight oats. It’s very easy and I put mine in my Blender Bottle for easier grabbing on the run. 

I apologize for the picture quality, I was surprised how well they turned out.

  

Chocolate Coconut Overnight Oats

1/2 oats (old fashion or steel cut)

3/4 cup 1% milk (can use almond or cashew)

1 tbsp pure cocoa powder

1 tbsp unsweetened coconut

1 scoop Cookies and Cream protein powder (vanilla or chocolate would work as well)

Directions:

Mix protein powder, cocoa powder and milk together. Set aside. Add oats and coconut to a container with a lid.  Mix milk mixture with oats. Secure lid and refrigerate overnight. Stir and enjoy!

21 Day Fix approved foods.

Happy eating!!