These delicious pineapple-stuffed avocados are perfect as a
healthy lunch entree or a light dinner – especially on those warm
summer days when you don’t want to spend much time in the
kitchen!

Prep time: 20 minutes
Cooking time: 2-3 minutes
Serves: 4

Ingredients:

2 T. extra virgin olive oil
8 oz. Jumbo shrimp, peeled and deveined
2 t. ground cumin
Salt and pepper, to taste
¼ c. fresh lemon juice, divided

2 large avocados
1 c. fresh pineapple, diced
1 T. fresh pineapple juice
1 small red onion, diced
3 T. fresh cilantro, stems removed and chopped

Directions:

Heat olive oil in a medium-sized skillet over medium heat. Pat
the shrimp dry with paper towels and add to the hot skillet. Add
ground cumin and season with salt and pepper, to taste.

Cook shrimp for approximately 2-3 minutes, stirring frequently.
Remove pan from heat and add 2 tablespoons of fresh lemon juice.
Stir to combine and transfer to a small bowl. Cover and place in
the refrigerator to chill.

Cut avocados in half lengthwise. Remove seed and score the flesh
in evenly spaced rows lengthwise and crosswise to create
equal-sized chunks. Scoop avocado out of shell and toss with
remaining 2 tablespoons of lemon juice to prevent browning.
Reserve avocado shells and set aside.

Add avocado, pineapple, pineapple juice, onion, and cilantro to a
large non-reactive bowl and stir gently to combine.

Remove chilled shrimp from the refrigerator and chop into
equal-size chunks. Fold shrimp into avocado-pineapple mixture.
Season with salt and pepper, to taste.

Spoon shrimp mixture into reserved avocado shells and serve
immediately. Enjoy!

The post Pineapple-Shrimp Stuffed Avocados appeared first on The Real Chitterlings.com.

This versatile salad combines garden fresh herbs and veggies with
the delicious salty flavor of Feta cheese. As an added bonus, it
takes less than 20 minutes to put together and can be enjoyed
either warm or cold.

Prep time: 10 minutes
Cooking time: 7 minutes
Serves 4-6

Ingredients:

1½ lbs. fresh green beans, tips removed and cut in half
1 pint grape tomatoes, washed and cut in half
1 T. fresh basil leaves, finely chopped
1 T. fresh parsley leaves, finely chopped
3 T. extra virgin olive oil
2 T. sherry vinegar
Sea salt and black pepper, to taste
1 c. Feta cheese, crumbled

Directions:

Over high heat, bring a large pot of salted water to a boil. Add
green beans and cook until crisp tender, approximately 3-4
minutes. Drain the green beans and then transfer to a large bowl
of ice water to prevent further cooking.

Remove green beans from the ice bath and pat dry before adding to
a large glass or other non-reactive bowl. Add the tomatoes,
basil, parsley, olive oil, and vinegar to the bowl and toss to
combine. Season with salt and pepper, to taste.

Gently fold in crumbled Feta cheese and serve immediately. Salad
can also be chilled and served cold.

The post Green Bean Salad with Tomatoes & Feta appeared first on The Real Chitterlings.com.

It doesn’t get much easier than this! This versatile main
course goes from refrigerator to dinner table in less than 15
minutes. The classic flavors of this dish go with just about any
side dish you choose. In addition to the serving suggestions
noted here, it also makes a delicious low carb entrée when
paired with steamed vegetables or a green side salad.

Prep time: 5 minutes
Cooking time: approximately 6-7 minutes*
Serves 4

Ingredients

3 T. unsalted butter
1 T. garlic, finely minced
1 lb. Jumbo shrimp (10/15 ct.), peeled, deveined, and tail
removed
1 large organic lemon, zest and juice
1 T. ground cumin

Optional:
Salt and pepper, to taste
Fresh parsley leaves, chopped

Directions:

1. Melt butter in a large skillet over medium heat. Add garlic
and sauté for 1-2 minutes, stirring occasionally.

2. Add shrimp to skillet and cook for 4-5 minutes, stirring
occasionally, or until shrimp starts to turn pink.

3. Add lemon zest, lemon juice, and ground cumin to the skillet
and stir to combine thoroughly. Season with salt and black
pepper, to taste, and remove from heat.

4. Spoon shrimp mixture over a bed of cooked quinoa, brown rice,
or your favorite gluten-free pasta. Drizzle some pan juices over
each serving and garnish with fresh chopped parsley, if desired.
Serve immediately and enjoy!

The post Lemon-Garlic Jumbo Shrimp appeared first on The Real Chitterlings.com.