Shrimp Avocado Salsa

Adapted from Skinnytaste Blog

I have been on the hunt for healthy food items, especially for lunch. I usually love to rely on leftovers, but sometimes we eat it all (oops).  I can thank my new obsession, Pinterest, for this recipe idea. I stumbled across it and it just sounded so refreshing and delicious. The main changes I made were that I scaled it down (just wanted a portion for myself), eyeballed everything, left out the jalapeno because I didn't have any, and added avocado (just because it's so yummy and it's healthy)! I highly recommend this recipe, especially during the spring and summer!

Ingredients:
1/2 lb peeled, deveined shrimp (I took tails off)
1 tomato (I actually used about 4 cherry tomatoes), diced
1/4 red onion, diced
handful of fresh cilantro, chopped
1-2 limes (depends on your preference for lime - I love it)
1/2 avocado, chopped into bite sized pieces
salt and pepper to taste
splash of olive oil

Directions:
Toss the shrimp in a bowl with the zest and juice of half a lime, olive oil, and a dash of salt and pepper. Spread on a baking sheet over aluminum foil and bake/roast at 400 degrees for about 8-10 minutes. Meanwhile, mix together the tomatoes, onion, and cilantro. Once the shrimp are out of the oven and cooled, dice and add to the salsa mixture. Add the juice of the other half of lime. Stir together and let marinate in the refrigerator for at least an hour before serving. I did mine overnight. The next morning (this morning), I cut up half an avocado and threw that in along with the juice of another half lime. At lunch time, it was fantastic!

Mozzarella Topped Scaloppine with Rustic Tomato Sauce

Courtesy of The Washington Post
I'm a huge fan of Italian food in general...as in, I could eat it every day of my life. Therefore, it's no surprise this recipe caught my eye in the Food & Dining section of The Washington Post. It's a healthy alternative to chicken parmesan and its delicious breading and pasta :) I will say - this dish was very tasty. I decided to add the salad on the side with the best Ranch dressing, walnuts and feta! Mmmmm.

Ingredients:

• Four 4-ounce, thin-sliced skinless chicken cutlets
• Salt
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1 small onion, cut into very small dice (3/4 cup)
• 2 medium cloves garlic, finely chopped
• 1 cup canned crushed or chopped tomatoes (I recommend San Marzano)
• 2 teaspoons balsamic vinegar, or to taste
• 1/2 teaspoon sugar, or to taste
• 6 large basil leaves, rolled together tightly, then cut into thin strips (chiffonade)
• 4 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices

Season the chicken cutlets with salt and pepper to taste and place in a shallow dish. Drizzle 2 tablespoons of the oil over the cutlets; turn to evenly coat. Let sit for 15 minutes. Meanwhile, heat the remaining tablespoon of oil in a medium saucepan over medium-high heat. Add the onion and a pinch of salt; reduce the heat to medium and cook for 7 to 8 minutes, until the onion is soft but not browned. Add the garlic and cook for 3 to 4 minutes, adjusting the heat so the onion-garlic mixture does not brown. Add the tomatoes, vinegar and the sugar and pepper to taste. Cook, stirring every 1 to 2 minutes, for 10 minutes. Taste, and adjust the seasoning as needed. Stir in the basil. Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a baking sheet with aluminum foil. Arrange the chicken in a single layer on the foil-lined baking sheet. Broil, turning once, for 5 to 8 minutes, until the chicken is cooked through. Spoon the tomato mixture over each cutlet, then top each one with equal amounts of the mozzarella. Broil for 2 to 3 minutes or until the cheese melts and just starts to brown. Feel free to top off with some basil :)