Red Lobster Shrimp Scampi



Note from Laurie ~ Shannon made this recipe and it looks delicious! I *love* being able to save by making restaurant-type meals at home, so this one’s definitely a winner.  


Publix had shrimp on sale Buy One Get One Free last week, so I decided to splurge and make this meal for Father’s Day.


The best part? 


It tastes just like Red Lobster’s Shrimp Scampi!  


Make it for a fraction of the cost of heading out to eat ~ well worth the effort.




The first time I made this dish I purchased shrimp from Earthfare when it was on sale for $5 a pound.  I had never prepared shrimp before, so I knew nothing about it, and didn’t know to check for veined vs. deveined and peeled vs. not peeled.  So I had to call my best friend who makes shrimp all the time to ask her how to make it.


After a lot of stress and many photo swaps later, I managed to take care of it (and was so proud of myself!)  I learned a very important lesson . . . ALWAYS buy the deveined and peeled shrimp.  I told my husband it was so much easier to make this time. 🙂 Hope you enjoy it as much as we do!






  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon of olive oil
  • 6 – 8 cloves of garlic minced
  • 1 1/2 cup of chicken broth
  • 1/2 lemon juice only (of use 1/2 cup of lemon juice)
  • 1 teaspoon of Italian seasoning
  • 1/2 cup of butter (1 stick)
  • 1 tablespoon of parsley
  • 1/2 cup of Parmesan cheese
  • 1 lb of pasta


  1. Add olive oil to your skillet or sauté pan.
  2. Once the olive oil is warm, add shrimp and cook until tender (about 10 – 15 min). Reduce heat and remove shrimp and set aside (I just put mine in a bowl).
  3. In the same skillet add garlic, chicken broth and lemon, cooking on medium heat. Meanwhile, start cooking the pasta in a separate pot.
  4. Cook until broth is reduced by half. (around 10 – 15 minutes – but I am horrible at this part).
  5. Add Italian seasoning.
  6. Reduce heat to low and add butter.
  7. Add shrimp to the sauce then top with parsley and Parmesan cheese.
  8. Drain the pasta and top with the sauce. Yummy!
  9. Enjoy 🙂




You may want to try Red Lobster Cheddar Biscuits to go along with this dish!



Recipe adapted from BoymeetsBowl.  If you need a little more menu inspiration, go HERE




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Slow Cooker Barbecue Ribs


Ready for another slow cooker recipe? If you’d like ribs but don’t want to fire up the grill, these are a simple way to make them inside. So good, and you only need five ingredients . . . love that!


I think I’ve finally figured out ribs in the slow cooker (WOOHOO!)  After reading through a few suggestions on how to cook ribs in the crockpot, I made these today and they were perfect. 


And EASY. 


What more could a girl ask for? 🙂




Here’s the trick:  do NOT just put the ribs in the slow cooker.


(I know, I know . . . that takes a little of the fun out of slow cooking, but I promise spending a few minutes to prepare those ribs in the morning will reward you with some fall-apart-heavenly ribs!) 


Allow just thirty minutes in the morning to pre-bake them in the oven, and then let your slow cooker to the rest of the cooking for you.  These were so good that my family declared them better than Logan’s Roadhouse, and liked them as much as our favorite rib recipe for the grill.



Yup, I was a rockstar at our house this week. 


Here’s the recipe if you’d like to be a rockstar today too. 🙂 



  • Salt
  • Pepper
  • Garlic Salt
  • Barbecue Sauce (we used Sweet Baby Rays)
  • 3-4 lbs. Pork Long Country Style Ribs, or Pork Sirloin Chops


  1. Season ribs with salt, pepper and garlic salt.
  2. Bake at 350 in oven for 15 minutes, then turn ribs over and bake another 15 minutes.
  3. Transfer ribs to slow cooker (you may need to cut them to fit into Mrs. Potts!) 🙂
  4. Pour bottle of barbecue sauce over top of the ribs.
  5. Cook for 6-7 hours on low.
  6. Serve along with extra barbecue sauce (optional).




Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .

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Greek Chicken Pasta


So, this was my first attempt at a Mediterranean recipe (following the craziness we had two weeks ago ~ read more HERE.) I absolutely loved it, my kids didn’t love it so they stuck with pasta and grilled chicken, and my husband survived it but said it wasn’t all that bad.




Not gonna lie ~ he’d choose Paula Deen’s fried chicken over Mediterranean Greek chicken any day.


I thought it was fantastic though, so I’m sharing it. 🙂 It does have a lot of ingredients and isn’t the most penny pinched meal, but if you’re looking for a healthy option on the Mediterranean Diet, this one’s fantastic!


Honestly the more I’m looking at recipes to try I think we’ll be sticking more and more to just whole foods eating (more fish, whole chicken, whole veggies, whole fruits ~ fewer carbs, and nothing processed), but I’m going to keep watching for Mediterranean recipes that look great along the way. I’m pretty convinced whole foods are the way to go (especially after following the 21 Day Fix for a few months), but always love trying new recipes out.



Greek Chicken Pasta


  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 pound skinless, boneless chicken breast meat – cut into bite-size pieces
  • 1 (14 ounce) can marinated artichoke hearts, drained and chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2 lemons, wedged, for garnish (optional)


  1. Cook pasta according to package directions (boil for about 8-10 mins) and drain.
  2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute for about 2 minutes. Stir in the chicken and cook until chicken is no longer pink in the center and the juices run clear (about 5 to 6 mins).
  3. Reduce heat to medium-low ~ add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through (about 2 to 3 minutes). Season with salt and pepper, and garnish with lemon wedges (optional) and enjoy!




Looking for more chicken recipes?


Recipe adapted from All Recipes.  If you need a little more menu inspiration, go HERE

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21 Day Fix Chicken


As many of you all know I’ve started a new round of the 21 Day Fix this week. And I’m thrilled that we have over 100 ladies joining us this time around. (I love that!)



What I love about the 21 Day Fix is that the recipes are pretty simple, but doing a little prep work makes everything go so much easier, so making up a big batch of this 21 Day Fix chicken at the beginning of the week is a necessity around here.



So on Monday nights I usually make a big batch of this chicken to serve for dinner (my family all loves it), then I refrigerate the chicken to use throughout the week. 





Here’s the recipe so you can get 21-Day-Fixin’ too . . . 

21 Day Fix Chicken



  • 2-3 pounds chicken breast tenderloins
  • cooking spray
  • seasoning salt (Lawry’s is my favorite)



  1. Set oven to broil.
  2. Place chicken breast on broiling pan.
  3. Lightly (LIGHTLY) sprinkle with seasoning salt.
  4. Spray with cooking spray.
  5. Broil in oven for 4 minutes.
  6. Turn chicken tenderloins over.
  7. Sprinkle again very lightly with seasoning salt.
  8. Spray with cooking spray.
  9. Broil on high another 3-4 minutes, until cooked through.
  10. Once cooled, store refrigerated to have ready for salads throughout the week.



21 Day Fix Counts

  • 1 red container





Looking for more chicken recipes?




Want to learn more about the 21 Day Fix? Go HERE to learn more about what we’re up to.

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Baked Chimichangas

Looking for more penny pinched recipes? Here you go!



Here’s an easy recipe if your family loves Mexican like mine does!  This is what you’ll need . . .






First, sauté the garlic, onions and pepper in a greased skillet over medium heat.


Then add in your turkey and spices until completely cooked.  Drain any excess fat from the pan and add in the tomato sauce and let simmer so all the flavors come together.



Next, spoon the turkey mixture onto your tortilla, add some cheese and roll it up.



Then start by folding in the sides and then roll away, place them seam side down on a greased baking sheet.



Spray them quickly with cooking spray or olive oil (to make the crisp up) and pop them in a 400 degree oven for about 20 mins.








Baked Chimichangas



  1. Spray a pan with cooking spray (or use some olive oil) and add in the garlic, onions and peppers.
  2. Add the turkey or ground beef, chili powder, oregano, and cumin
  3. Break up the turkey or ground beef until browned and drain.
  4. Stir in the tomato sauce, bringing to a boil.
  5. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens.
  6. Spoon the meat mixture onto each tortilla and top with the cheddar cheese.
  7. Fold in the sides and then roll to enclose the filling.
  8. Place the chimichangas seam-side down on a greased baking sheet.
  9. Lightly spray the tops of the tortillas with nonstick spray or olive oil.
  10. Bake at 400 degrees until golden , about 20 minutes and enjoy!




Recipe adapted from Kitch Me. If you need a little more menu inspiration, go HERE


Looking for more Mexican inspired dishes?  Try these:

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Skinny Zucchini Quiche

Looking for more penny pinched recipes? Here you go!


Looking for a light side dish and/or main dish to add to your menu?  You’ve got to try this skinny zucchini quiche!  I was looking for something a little “lighter” to serve while my family was in town, and this worked perfectly.


I am so. so. SO. glad I made it . . . because it was delicious.

and . . . 


it’s good for you too!



The best part? 


Since it’s a meatless meal, not only will you skimp on calories, you’ll also skimp on price without sacrificing taste at all.


I love that. 🙂 


Here’s how to get started: 


Shred zucchini (I used three good sized zucchinis as I was making two quiches.) Since I was pressed for time, I just popped them in my Black & Decker Chopper (I love this thing!)


Squeeze as much water out of the zucchini as you can (I used my salad spinner which worked great!)


Put all the ingredients except the eggs and zucchini in a bowl – then add the zucchini and pour the slightly beaten eggs on top.


Mix it up until combined and pour that into a greased pie plate and pop it in the oven.




. . . and you’re done!


Skinny Zucchini Quiche

PRINT RECIPERecipe adapted from Skinnytaste


  • 10 oz shredded zucchini (about 2 medium sized zucchinis – with as much liquid squeezed out as you can get)
  • 1/2 cup onion, chopped
  • 1/4 fresh chives, chopped
  • 1/2 cup part skim mozzarella
  • 2 tbsp grated Parmesan cheese
  • 1/2 cup flour
  • 1 tsp baking powder
  • 2/3 cup fat free milk
  • 1 tsp olive oil
  • 2 large eggs, slightly beaten
  • 1/2 tsp salt
  • pepper to taste


  1. Mix the flour, baking powder, salt and pepper in one large bowl.
  2. Add both cheeses, onions, chives, olive oil and zucchini to the dry mixture.
  3. Beat the eggs in a small bowl and pour on top of the ingredients.
  4. Mix well and pour into a greased pie plate.
  5. Bake at 400° for 30-35 minutes and let stand 5 minutes before serving ~ Enjoy!




Looking for more recipes? Here are a few of our favorites:

Green Bean Casserole

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4 Ingredient Slow Cooker Salsa Chicken


Oh my. 


I was so excited this week to find a 21 Day Fix recipe that also works in Mrs. Potts.




(I know, I know, that’s a little too much excitement, but cooking in Mrs. Potts makes me happy, and there aren’t all that many 21 Day Fix recipes that work well in my crockpot!)


But this one does. 


It’s simple.


(Really simple.)


And, you can cook up a ton of chicken breast like I did if you like, bake some for dinner tonight, then leave the rest in the slow cooker to cook a wee bit longer and shred it up for nachos.


If you’re 21 day fixin’, you can use the meat for Mexican lettuce wraps or taco salad. You’re welcome. 🙂  

Let’s get started. 



Dump your chicken in Mrs. Potts.



Pour on some taco seasoning (if you’re doing the 21 Day Fix perfectly, pick up low sodium taco seasoning – this is what I had in my pantry, so I decided to work with it!)



Pour on a jar of salsa.




Let Mrs. Potts do the cooking for about 2 hours on high. (Don’t let her cook longer than that or the meat will shred up and you won’t be able to bake it.


Once meat has cooked, transfer to baking dish.


Top with some shredded cheese.


Bake for 15 more minutes . . .


And top with a little extra salsa.






4 Ingredient Slow Cooker Salsa Chicken

PRINT RECIPERecipe adapted from jocooks.


  • 6 chicken breasts, boneless, skinless
  • 1 jar mild salsa (about 2 cups – low sugar salsa is best on 21 Day Fix)
  • 1 packet of taco seasoning (low sodium taco seasoning is best on 21 Day Fix)
  • 1 cup shredded cheese, Mexican blend


  1. Place chicken breasts in slow cooker and pour the salsa to cover them. Cook between 1½ to 2 hours on high, don’t cook longer because it will start to fall apart.
  2. Preheat oven to 425 F degrees.
  3. Spray a baking dish with cooking spray or grease and carefully place the chicken in the dish. Spoon the leftover salsa/sauce (from the slow cooker) over the chicken and sprinkle with the cheese.
  4. Bake for 15 minutes or until it’s nice and golden brown, and you see the sauce and cheese bubbling.


Note: I baked all 10 chicken breasts that I had, but only pulled out 4 to bake for dinner. I left the rest in Mrs. Potts to cook for another hour, then shredded it to use for tacos, nachos, and taco salads (I even froze some for a quick dinner in a pinch.) Love that!

21 Day Fix Counts

  • 1 red container
  • 1/2 green container
  • 1 blue container for cheese (use less if you’d rather it count for less!)





Looking for more chicken recipes:


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21 Day Fix Bruschetta Chicken



Oh my word. 

This is some must-make-chicken.


So. so. good. 


It’s good for you too. 


You’re welcome. 🙂 

One of the sweet girls that joined our 21 Day Fix group shared it from Fit Mom Angel D, and I was honestly so surprised that it was so yummy. (If you’re interested in joining the group, we’ll start a new round in mid-April.) It was absolutely fantastic, and just got added to our regular menu rotation even when we’re not 21-day-fixin’.


(In fact, my 15 year old got home late from rugby practice and ooh’ed and aah’ed over the leftovers. Success!)

So, pull out your sharpest knife (I’ve heard rave reviews on these), and get ready to chop up some fresh tomatoes. You’ll be so glad you did!


21 Day Fix Bruschetta Chicken

PRINT RECIPERecipe adapted from Fitmomangelad.


Bruschetta Topping

  • 6 medium roma tomatoes, chopped finely
  • 1/4 cup fresh basil leaves chopped finely
  • 1/2 tsp sea salt
  • 1 tbsp balsamic vinegar
  • 1/4 tsp black pepper
  • 1 1/2 tbsp olive oil


  • 2 lbs boneless skinless chicken breast
  • 2  1/2 tbsp Italian seasoning
  • 2 tbsp lemon juice
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp black pepper
  • 1/4 tsp sea salt
  • Parmesan cheese (I used about 1/4 cup – use more or less depending on your personal preference ~ I like the DiGiorno Parmesan cheese or Kroger Private Selection found in the dairy case best)



  1. Mix together bruschetta ingredients in bowl and refrigerate until ready to serve.
  2. Place chicken in gallon bag.
  3. Mix together remaining ingredients for chicken and pour over chicken.
  4. Refrigerate at least 1 hour, longer if you have time (overnight is best, but I only had one hour and it was still delicious!)
  5. Let chicken sit at room temperature for 30 minutes.
  6. Heat oven to 350.
  7. Place chicken in baking dish, discard marinade.
  8. Cook 30-40 minutes, until chicken is cooked through. (Can also grill chicken on grill if you prefer, 5  minutes per side.
  9. Serve bruschetta on top of chicken, garnish with a little extra Parmesan if desired. Can also serve over pasta.

21 Day Fix Counts

  • 4 oz chicken toped with 1/2 – 1 cup bruschetta salsa = 1 red, 1/2 green, 1/2 blue, and 1 tsp







Looking for more 21 Day Fix Recipes? Try out this 21 Day Fix Approved Black Bean Chili. 


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Black Bean Chili – 21 Day Fix Approved

Looking for more penny pinched recipes? Here you go!

We’re 3 days into the 21 Day Fix (I’m loving the group that’s joined me there!), and had to share a quick recipe we tried earlier this week!


My husband loves chili, so I was determined to find a lightened up recipe that he would like. This was perfect (really, so good), and the best part was that we have leftovers to pack for lunches this week.


Here’s how to get started . . . 


Chili (makes 8 servings)




21 DAY FIX SERVINGS: 1/2 green, 1 red, 1/2 yellow for 1 cup serving


  • 1 tsp olive oil
  • 1.5 lbs raw 93% lean, ground turkey
  • 1 medium onion, chopped
  • 1 medium green (or red) bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1.5 tsp ground cumin
  • 1 tbsp chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 2 (15 oz) cans black beans (can also used pinto beans), drained & rinsed
  • 1 (15 oz) can all-natural diced tomatoes, no sugar added (do not drain)
  • 1 (12 oz) can rotel (do not drain)
  • 12 fresh cilantro sprigs, finely chopped (optional, for garnish)


  1. Heat olive oil in saucepan over medium high heat.
  2. Add onion, bell pepper, garlic and turkey and cook over medium high heat until turkey is cooked through and veggies are tender.
  3. Next, add cumin, chili powder, salt and cayenne pepper to saucepan.
  4. Cook for one minute, stirring constantly.
  5. Add drained beans, Rotel and canned tomatoes with liquid.
  6. Bring to a boil.
  7. Reduce heat to low and continue to cook, 15-20 minutes until thickened.
  8. Sprinkle with cilantro and serve. Enjoy!



Recipe adapted from Super NoVA Mom. If you need a little more menu inspiration, go HERE

Try more chili recipes here:

Slow Cooker White Chicken Chili

Slow Cooker Chili Colorado Burritos


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PF Changs Copykat Recipe: Mongolian Beef

Looking for more penny pinched recipes? Here you go!


You. guys.


You have got to make this. 


Oh my word.


So, so good. 


I decided to try it out Saturday after hunting down a decent recipe, and I could have licked up the skillet (if I wasn’t still 21 Day Fixin’ most of the time!)


Hands down the best skillet recipe I’ve ever tried.

You’re welcome. 🙂 




Here we go . . .

PF Chang’s Mongolian Beef Copykat Recipe



  • 1 medium orange pepper, cut in 2″ long strips



  1. Cut beef into thin strips.
  2. In bowl, mix together cornstarch, broth, soy sauce, and sugar. 
  3. Over high heat in skillet or wok, heat 1 tablespoon of oil. Stir fry beef until browned in 2 batches, remove beef from skillet.
  4. Add tablespoon olive oil to skillet and add in cabbage or broccoli slaw, peppers, and green onions.
  5. Stir fry veggies over medium heat until tender-crisp, remove from skillet and set aside. 
  6. Add in cornstarch mixture and cook over medium heat until it comes to a boil, stirring constantly.
  7. Return meat, and veggies to skillet or wok and heat through.
  8. Serve with rice & enjoy!



Adapted from All Recipes. If you need a little more menu inspiration, go HERE


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