Week 4 Shopping list

  • olive oil
  • 2 large salmon fillets
  • 2 lbs brussel sprouts
  • 2 lb boneless skinless chicken breast
  • 1 jar of salsa
  • 1 pound shrimp
  • Salt and pepper
  • Conecuh County Sausage
  • onion
  • green pepper
  • red pepper
  • minced garlic
  • 8 ounces diced tomatoes half a can
  • 1/2 cup chicken broth
  • 1/3 cup white wine
  • coconut milk
  • worcestershire
  • hot sauce
  • 2 zucchini spiralized zoodles
  • Cajun seasoning to taste
  • Garnish: parsley

Salsa Chicken

INGREDIENTS

  • 2 lbs boneless skinless chicken breast
  • 1 jar of salsa

INSTRUCTIONS

  1. Add chicken and jar of salsa to crockpot, cook on low for 3-4 hours
  2. Once chicken is tender, use two forks or a hand mixer to shred chicken
  3. Add shredded chicken to your favorite salad or dish for a delicious protein boost!

Seared Salmon with Conecuh Sausage Roasted Brussels

INGREDIENTS

  • 2 large salmon fillets
  • salt and pepper
  • Conecuh County Sausage
  • 2 lbs brussel sprouts

INSTRUCTIONS

  1. Preheat oven to 420 degrees
  2. dice 4 oz of Conecuh sausage
  3. Quarter all brussels and place on an aluminum foil lined baking sheet, sprinkle diced sausage over brussels.
  4. Roast brussels for 20-25min or until tender.
  5. Heat a cast iron skillet to high heat
  6. Pat salmon fillets dry with a paper towel, coat with salt and pepper.
  7. Add fillet to hot skillet, sear for 3min per side(longer if you prefer you salmon cooked through)

Cajun Shrimp Zoodles

Ingredients

  • 2 tablespoons olive oil
  • pound shrimp
  • Salt and pepper
  • 8oz Conecuh County Sausage
  • ½ onion sliced
  • 1 green pepper sliced
  • ½ red pepper sliced
  • 1 tablespoon minced garlic
  • 8 ounces diced tomatoes half a can
  • 1/2 cup chicken broth
  • 1/3 cup white wine
  • 2 tablespoons coconut milk
  • 1 teaspoon worcestershire
  • 1 teaspoon hot sauce
  • 2 zucchini spiralized zoodles
  • Cajun seasoning to taste

Instructions

  1. Add olive oil to a large pot over medium high heat.
  2. Next add shrimp and season with salt and pepper. Add in sliced sausage and cook until completely cooked through and then remove from pot and put on a separate plate.
  3. Add onion and sliced peppers and cook until tender and a bit browned.
  4. Next add in garlic and cook for 30 seconds then toss around then add in tomatoes.
  5. Pour in chicken broth, wine, coconut milk, worcestershire and hot sauce and whisk together. Next add in zoodles and allow them to cook until tender.
  6. Turn heat down to medium and allow sauce to thicken some.
  7. Add back in shrimp and sausage.
  8. Season with cajun seasoning to taste.