Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 4 servings
1 pound large shrimp, peeled and deveined
2 bell peppers, sliced thin
½ large red onion, sliced thin
2 Tablespoons olive oil
2 teaspoons cumin
1 Tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon kosher salt
Cilantro and cotija cheese for serving (optional)
Take your tastebuds on a trip south of the border with this light and fresh meal from Karen Kelly of Seasonal Cravings.
Directions
1. Preheat the oven to 450℉ and place rack in the center of the oven.
2. Pat shrimp dry with paper towels on both sides.
3. Place the shrimp, peppers, and red onions into a bowl and sprinkle with olive oil, cumin, chili powder, garlic powder, and salt. Toss gently.
4. Pour onto a sheet pan and cook for about 8–10 minutes or until shrimp is cooked through.
5. Turn the oven to high broil and cook for about 2 minutes or until the vegetables turn slightly brown. Watch carefully.
6. Serve in tortillas with cilantro and cotija cheese.
Per Serving:
Calories: 210
Carbohydrates: 7g
Fat: 10g
Protein: 24g
Fiber: 2g
Active Time: 40 minutes
Total Time: 45 minutes
