shrimp scampi and zoodles

I am a HUGE fan of pasta. Pasta dishes are another thing I could eat every day. However I know how many carbs are in noodles. I kept hearing about making noodles out of veggies but was skeptical. I had heard you can taste the difference. Being a firm believer in you cannot tell the difference between ground beef and ground turkey if you are cooking right, I thought I would give this “zoodles” thing a try. It was the best decision ever and it tasted similar to noodles! There was a difference but these were still good.

To make vegetable noodles you will have to get one of these or something similar. It is one of those as seen on TV gadgets. I found mine at Walgreens in the as seen on TV section. It was $14. You can also find them at Bed Bath and Beyond and on Amazon. I was going to post a link on here but they don’t have a website I could find.

Lets get into this meal. It is very quick to make.

prep time: 10 minutes   cook time: 10 minutes

shrimp (12 pieces shelled and deveined)
zucchini (2)
2 TBSP olive oil
2 tsp minced garlic (4 cloves)
crushed red pepper
1 tsp lemon zest
2 TBSP fresh lemon juice
salt and pepper to taste


What I did first was get my veggetti out and prepare my zoodles. I set them aside in a bowl for later.
Next, warm up half of the olive oil in a frying pan on medium heat. When the oil becomes hot add the garlic and cook for 3 minutes. Then add the shrimp and lemon zest and half the 1emon juice. Stir the shrimp often until it turns pink.


Once the shrimp turns pink remove from heat and set aside. Add remaining olive oil to the pan with most of the garlic still in the pan. (When I made this most of the garlic ended up in a bowl with the shrimp) Heat the oil for 30 seconds and add the zucchini. heat the zucchini for 30-45 seconds. When the zoodles are ready place them on a plate or in a bowl, add the shrimp you set aside on top. Garnish with red pepper flakes and parsley flakes. Add addition lemon juice. Serve immediately.
*Zucchini will shrink up a lot because of all the water in them. I just want to warn you. I was very surprised!




garlic and herb baked cod


Since it is Friday and Lent, I thought a fish recipe would be appropriate. This fish is so easy to make. It is the perfect meal to end a long work week. This is my alternative to waiting and waiting at a restaurant for a table on Friday night. When what you really want to do is put your pajamas on and sit down and relax.
I heard about this recipe and was told to use fresh herbs but I didn’t have time nor did I want to go to the grocery store so I used what I had on hand and it was still delicious. If you would like to go out and buy everything fresh be my guest but I am just letting you know everything turned out great with the dried herbs.

Prep: 5 minutes   Cook Time: 12-15 minutes   Total Time: 17-20 minutes
Oven Temp: 450°

Cod Fillets (4)
Greek Yogurt (1/3 cup)
Six Cheese Italian Blend Shredded Cheese (1/3 cup)
Garlic (1 clove)
Parsley Flakes (1 TBSP)
Basil Leaves (1 TBSP)

*Sorry I forgot the garlic in the picture.

Gather all the ingredients. Place the cod on a cookie sheet over parchment paper and set aside. Mix all the other ingredients in a bowl. (You don’t need a bowl as big as mine. I just didn’t want it to go over the edge and all over the counter)


After they are mixed well spread the mix on top of the cod.


Place in the oven for 10-12 minutes or until done. Fish will be soft and flaky. Turn the oven to broil for 2-5 minutes to brown the top of the fish. Serve with your choice of sides. The baked green beans and baked carrots in the picture were a wonderful choice! That recipe is coming soon!