Buttery Shrimp and Green Bean Scampi

 I came home from work and looked in my fridge and freezer. I wanted a quick, tasty meal. I had a Chopped flashback, to when I had cable and watched nothing but Food Network and Discovery ID. Literally those two channels were the only ones I watched, wait no I lied. I watched Animal Planet too. A lack of cable tv is probably for the best, since I was addicted to shows like Deadly Women. My fiance would come home and be terrified that I was going to kill him. Oops, haha.

 I saw some frozen salad shrimp and immediately wanted some garlic and butter. I was feeling lazy so I then looked for a frozen bag of steamable veggies. The only steamy veggies I had were green beans, which worked out perfectly, and delishly if I can say that. I know it's not a word, but it's my blog and I do what I want.

Buttery Shrimp and Green Bean Scampi

3 oz frozen salad shrimp, more if you are feeling hungry
1-2 TBSP butter
2-3 cloves garlic, sliced
1 bag steamable green beans, cooked according to the directions
salt, pepper to taste

Melt butter in a saucepan on medium heat and add the slices of garlic until cooked, but not brown. Add frozen salad shrimp until thawed and warm. Add salt and pepper to taste. I added some basil in the picture above, because it's the best herb ever. Add cooked green beans, stir and eat it all up!

Lettuce Wraps with an Asian flair

I love lettuce wraps, so cheap, easy, and delicious. These are very customizable,  but hey I think about every recipe is easily changed. 😀

In case you haven't noticed, I don't measure things out. I just add stuff until it tastes good. You should try it. Just keep in mind that you can always add more but you can't take away if you have added too much.

Lettuce Wraps with an Asian flair

1 pound ground turkey
1 small cabbage, chopped finely
2 carrots, shredded
Spices: ginger, salt, pepper, garlic, coconut aminos
Green onion, sliced

Romaine lettuce leaves

Brown the turkey in a large skillet on medium high heat. Add the cabbage and carrots and place a lid on top to steam the cabbage, turn down heat to medium low and cook until cabbage is tender. Season to taste with spices and coconut aminos. Spoon mixture onto lettuce leaves and garnish with green onion. Grab some napkins and enjoy!