Grilled Pesto Shrimp Skewers

Homemade pesto with basil from my garden makes a scrumptious addition to shrimp. Serve these for dinner or make them at your next BBQ!

These are EASY, and now that it's grilling season I am sharing them from the archives.

Inspired by a dish served at my sister in laws garden baby shower (pictured below), this is so simple and delicious, I knew I had to make them myself.

They served them on a platter over a bed of greens, but this is also great served as skewers so you can hold them in your hand.

These have been making a regular appearance at my house since I first posted the recipe. I often keep the nuts out of my pesto to keep the fat content down and everyone always loves it. And bonus, these are low-carb, gluten-free and delicious!

Note: Keep in mind that when you remove the shell from the shrimp it will weigh less, so I started with about 2 lbs of shrimp to get 1 1/2 lbs after I peel them. Depending on the size of your shrimp you will get different amounts. I used jumbo, so that gave me about 35 shrimp, 5 on each skewer. One skewer is the perfect serving size but if you want to serve this as an appetizer, you can put 3 as a small bite.

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Turkey Burgers with Zucchini

My trick to making the juiciest turkey burgers EVER is by adding grated zucchini! A huge bonus if you want your kids to eat more veggies – they'll never know!

I started experimenting with adding zucchini to my turkey burgers back in 2010 and never looked back. They come out so juicy, and the flavor is delicious. This recipe is from the archives, my sad photo needed a makeover so I made them for lunch outside on the grill and re-shot them.

Adding zucchini also lowers the calories per serving because you get five patties out of 1 pound of ground turkey them instead of four. Serve them with your favorite burger toppings, on a whole wheat bun or skip the bun and serve them on lettuce to keep the carbs low. These can be grilled or cooked indoors. If you want to make them on the grill, it's best to make the patties ahead (overnight is best) and keep them refrigerated so they hold their shape. You can also freeze them and thaw them right on the grill.

For best results: use a hand grater to grate the zucchini, onion and garlic super fine. Get the pan hot before you put the burgers on to get a nice sear, then lowered the flame to the lowest setting to let the burgers cook all the way through, turning a few times so the burgers don't burn. 


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Tequila Lime Shrimp

Easy shrimp seasoned with fragrant spices and spiked with tequila, takes weeknight sauteed shrimp from ordinary to amazing in less than 10 minutes!

I'm not much of a tequila drinker, but cooking with tequila... well let's just say I don't object to boozy shrimp. The alcohol actually cooks out so you won't get intoxicated eating this, but the flavor is spot on. I also add some red pepper flakes to give the shrimp a little spice. 

You can serve this over salad, brown rice, cilantro lime cauliflower "rice" or make some guacamole, heat up some corn tortillas and turn them into shrimp tacos (SO GOOD)! Any brand of tequila will work, I went with George Clooney's Casamigos Tequila just because... (wink wink). Enjoy the shrimp!!

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5-Ingredient Almond Cake with Fresh Berries

This simple almond cake is made with just five ingredients (not counting the berries), but don't let it's simplicity fool you – it's delicious (and it also happens to be gluten-free)!

When my family gets together for holidays, birthdays, or just because, everyone chips in and brings a dish. It's usually a given that my cousin Nina who blogs over at Ambrosia Baking will bring dessert. My aunt recently had to stop eating gluten, so lately the desserts have been gluten-free. The last family party we had, Nina brought this cake and I loved it. I started poking around asking her questions about the ingredients, and when I realized it was fairly light, made with no oil or butter I got busy in my kitchen testing it out. The original recipe comes from baking goddess Dorie Greenspan's cookbook, Baking Chez Moi. If you're a baker, this book belongs in your kitchen!

The only changes I made to her original recipe was cutting back the sugar and using less egg yolks. The results were fabulous, and this cake is amazing. It stays moist for days!

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Blackened Fish Tacos with Cabbage Mango Slaw

Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly. I served these for dinner last night with some guacamole on the side (not pictured here) and my husband was a very happy man.

I cooked the whole thing outside on the grill which is a great way to keep the fish smell out of your house, but you can also do this indoors on the stove. The only thing that would have made this meal better would probably be a margarita on the side. Hope you enjoy!

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Grilled Chicken Tacos with Lettuce Slaw, Avocado and Cotija

Grilled chicken tacos piled high with a lettuce-tomato slaw, avocado, and Cotija cheese all served on a charred tortilla. A quick weeknight dinner solution!

We love taco Tuesdays in my house, and I'm not talking about the taco's that come in a kit! Instead I make all kinds of tacos from scratch, from fish tacos, to slow cooker chicken and black bean tacos, turkey taco lettuce wraps and sometimes we even use picadillo in our tacos.

These grilled chicken tacos are a wonderful addition to our taco rotation, and perfect to make outside on the grill now that the weather is warming up. I set all the fixins out on the table and let everyone make their own. You can double or triple this if you want to feed a crowd. If you don't have an outdoor grill, no worries! A grill pan works just as good. If you prefer to skip the tortilla, just turn this into a great big salad!

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15 Healthy Adult Snacks

Here are 15 healthy adult snacks that are perfect to fuel you up in between meals whether you're home, at your desk or on the go!

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