Busy season solutions
AmNews Staff Reports | 12/26/2019, 11:47 a.m.
Quick and tasty meals and snacks
For those who are always on the go, it can be difficult to find time to whip up meals and snacks that are both nutritious and tasty. However, with some simple changes––and timesaving recipes ––you can create delicious dishes and meals that will keep you feeling energized to fuel your busy lifestyle.
For example, these quick and easy recipes for a main course, snacks and even desserts are all part of the Atkins low-carb lifestyle, a long-term, healthy eating approach focused on high-fiber carbohydrates, optimal protein and healthy fats. The eating approach, which is a more flexible version of the popular ketogenic diet, offers a balanced mix of foods containing fiber-rich and nutrient-dense carbohydrates while focusing on reduced levels of refined carbohydrates, added sugars and the hidden sugar effect––when carbohydrates convert to sugar when digested. You don’t see the sugar, but your body does.
Egg Roll Bowl with Shrimp
Prep time: 5 minutes
Cook time: 10 minutes
5 cups frozen cauliflower rice
3 tablespoons canola oil
3 tablespoons sesame oil
4 teaspoons minced or pressed garlic
2 teaspoons ginger paste
6 cups pre-cut coleslaw
(cabbage and carrots)
1 cup sliced red bell pepper
1/2 cup thinly sliced scallions, root and tips trimmed
1 teaspoon Chinese five-spice blend
1/4 cup tamari soy sauce
2tablespoons mirin rice cooking wine
1 pound cooked and peeled shrimp, thawed
4 teaspoons sesame seeds
In microwave, steam cauliflower according to package instructions.
While cauliflower is cooking, warm large, nonstick skillet with lid over medium heat. Add oils, swirl to coat pan and, when shimmering, add garlic and ginger. Sauté until sizzling and fragrant, stirring constantly, about 30 seconds.
Add coleslaw, bell pepper and scallions; continue sautéing, stirring frequently, until cabbage just begins to wilt, about 3 minutes.
Sprinkle on five-spice blend and stir to incorporate. Add soy sauce and mirin rice cooking wine to pan and stir to evenly coat cabbage. Add shrimp to skillet; toss to evenly distribute. Reduce heat to medium-low, cover with lid and allow shrimp to warm, about 3 minutes.
Measure about 1 cup cooked cauliflower rice into bottom of four bowls. Top evenly with shrimp and cabbage mixture, about 1 cup vegetables and 9-11 large shrimp per serving, drizzling with pan sauce evenly. Sprinkle each bowl with 1 teaspoon sesame seeds and serve while hot.
Notes: To help meal come together quickly, use frozen cauliflower rice, pre-grated ginger paste, pre-minced jarred garlic and bagged coleslaw mix. Green onions and bell pepper can also be pre-sliced.
Prep time: 2 minutes
Cook time: 8 minutes
3/4 cup shredded Parmesan cheese
1/2 teaspoon Italian seasoning blend
Heat oven to 325 F. Line baking sheet with parchment paper.
Use large cup or mug to draw six roughly 4-inch circles on parchment paper. Fill each circle with 2 tablespoons Parmesan cheese, smoothing shreds out and creating slightly thicker outer edge. Sprinkle each with pinch of Italian seasoning and bake 7 1/2 minutes, or until outer edges and bottoms are golden but not burned.