Delish Weekday Lunch

02 February 2018

So I swear my friend who just happens to be my coworker is better than yours. Look at the above picture. That's the lunch she prepared for me! It was so good. Like... so. good. 

We started food prepping this week and lunch has been so much easier. I go and see Kate at lunch each day so usually I'm scrambling to get something in a hurry and make it back within the hour. Usually I end up eating horribly. But not this week! 

I started the week off with a Santa Fe Crock-pot Chicken dish from Skinny Taste. It was OK. Then Jennifer rounded out the week with a home run! This whole meal is only 6 weight watchers points. SIX! And so good. 

So I figured I would share the wealth-- or recipes with you ;) 

WW: 4 Freestyle Points 

1 tablespoon Cajun or Creole seasoning
24 (1 pound) cleaned large shrimp
3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced
1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds
1 large red bell pepper, seeded and cut into thin strips
1 1/2 cups corn kernels
1/4 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup dry white wine, such as Pinot Grigio - Jennifer used Chicken Stock and it took the point value down by 1 point. 
2 tbsp olive oil

In a medium bowl, combine the Cajun seasoning, salt, and pepper. Add the shrimp and toss to coat.

Place 4 large (10 x 18-inch) pieces of heavy-duty aluminum foil on a flat surface.

Divide the sausage, zucchini, bell peppers, and corn among the foil pieces, placing the vegetables in the center of each. Top each with shrimp (about 6), sprinkle each with 1 tablespoon of the parsley and 1 tablespoon of the basil.

Drizzle each with 1 tablespoon of the wine and about 1/2 tablespoon of the oil. Fold each piece of the foil to form a packet, sealing tightly and leaving a little room inside for air to circulate in the packet. The packets may be refrigerated (or frozen) at this stage.

To cook, preheat the oven to 425F. Arrange the packets on a baking sheet and cook until the shrimp is cooked through and the vegetables are crisp-tender, 13 minutes. Open the packets slowly, being careful of the hot steam. Transfer the shrimp, vegetables, and sauce that has accumulated to individual bowls or rimmed plates.

*Jennifer actually just did the cooking in a skillet. Veggies first and then the shrimp. 

The rest is just brown rice and carrots with some seasoning. It's a complete lunch and really... so good! 


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