One Pot Tomato Basil Pasta & Cilantro Lime Chicken

One-Pot Tomato Basil Pasta

(adapted from Martha Stewart Living)

I like this recipe to get some carbs in and also fill that pasta craving while staying in my macros.

1 13.25-ounce box whole wheat linguine (or black bean noodles)
1 onion, halved and thinly sliced
4-6 cloves garlic, minced
2 cups chopped fresh tomatoes (1 pint of grape tomatoes)
handful of basil, chopped
handful of parsley, chopped
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon black pepper
pinch of red pepper flakes
5 cups water
parmesan cheese for serving

Combine all the ingredients in a large pot and bring to a boil over high heat, stirring occasionally to submerge the pasta as it softens. Once the mixture comes to a boil, reduce heat to medium and cook, stirring and tossing continually (tongs are great for this) for about 8 minutes or until the sauce has thickened and the pasta is cooked. Serve immediately, topped with parmesan cheese. 

Serving Size 1 Cup
Fat 2.2    Carbs 9.6    Protein 2.2    S 2.7

Cilantro Lime Shrimp

I love this recipe as a main dish. It has lots of protein and no sugar! 


  • 1 1/2 pounds peeled and deveined jumbo shrimp
  • 1/4 teaspoon plus 1/8 teaspoon ground cumin
  • Kosher Salt and freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 5 garlic cloves, crushed
  • 2 tablespoons lime juice (from 1 medium lime)
  • 3 to 4 tablespoons chopped fresh cilantro
Season the shrimp with cumin, and salt and pepper to taste.
Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of the oil to the pan, then add half of the shrimp. Cook them undisturbed for about 2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate. 

Squeeze the lime juice over all the shrimp. Add the cilantro, toss well, and serve.

Serving Size - 1 cup
Fat: 3 g • Protein: 19 g • Carb: 2 g • Fiber: 0 g • Sugar: 0

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