shrimp enchilada stuffed shells

Howdy friends!

I hope your week is starting off well! I know that this is a little later than I would have liked to post, but I promise I didn’t forget! Last week I was in the process of moving out and back to the Austin area. I am not really a fan of moving, but this time was a little harder because I was leaving behind a lot of people and memories that I had there for 4 years. Now I’m back home though and I just started my first big girl job yesterday! It’s a little scary and overwhelming at times, but I am so excited for what will come!

In honor of everything that was going on, I had to of course make some comfort food this week. I basically took every type of food I love and smooshed it all together in one SUPER delicious recipe!!

Here’s what you’ll need:

  • 1 lb shrimp (I buy the bagged frozen kind.. It tends to be a lot easier to cook for this type of recipe)
  • Small package of frozen corn
  • Box of pasta shells
  • Can of salsa verde (I bought the hatch salsa verde from HEB and MAN it was good, but really any salsa verde will be really good with this!)
  • 4 0z of cream cheese (buy a regular pack and just save the rest for something else!)
  • Pepper jack and Monterrey Jack cheese
  • Fajita seasoning

What you’ll do:

  • First, bring a pot of water on to boil. This is for the pasta shells; there should be directions on the box so follow those pretty closely. It took me a little longer to make than what the directions said so it would be good to go ahead and get this out of the way.
  • Next, add some oil to a pan and put on medium high heat.
  • When that gets hot, add the already thawed shrimp to the pan and season with fajita seasoning. I like a lot of flavor so I added a generous amount to each shrimp!
  • While the shrimp and shells are cooking, get a small bowl and add about 2 cups of corn (make sure to microwave it before adding it), cream cheese, and about a cup and a half of the pepper jack cheese.
  • Mix this really well; if it is still chunky, put it in the microwave for about 15 seconds or until it is soft and creamy. Set this aside.
  • The shrimp shouldn’t take more than a few minutes to cook, so when they are a white-ish pink color, turn off the heat and let cool before you add it to the mixture.
    • I also want to specify that the kind of shrimp I used for this recipe was already cooked, so all I really needed to do was warm it up. If you are using raw shrimp through, make sure you know when it is completely done!
  • At this time the pasta should be close to being done, so preheat your oven to 350 degrees.
  • Get a baking pan and spread a little of the salsa verde on the bottom of it to kind of “grease” the pan.
  • When the pasta is done, drain it and let it cool for a few minutes (I burned myself a little, I couldn’t wait… Bad idea) and then arrange the shells in the pan.
  • After the shells are in the pan, get a spoonful of mixture and place it in each shell. It’s totally okay if the shells overlap!
  • When that is done, add the rest of the salsa verde on top and spread as much Monterrey jack cheese on top!
  • Place it in the oven for about 20-25 minutes until it is all heated through and the cheese is melted. Enjoy!

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This recipe was SO tasty oh my goodness. It did take some time to get everything done but it’s so worth it. I added some fresh avocado and pico de gallo on top and man that just added even more to it! This recipe cost me about $20, maybe a little less. It’s definitely a great meal to share with friends and family, or if you want it to yourself it’s great for meal prep too! I’m definitely going to be making this again, I was very pleased with how it turned out!

I hope that if you make it you enjoy it as much as my family and I did!

Until next time friends!


shrimp pesto pasta

Hello friends!

I hope your week is going well! Mine hasn’t exactly been the best.. But that’s okay, I’m surviving. Thank goodness the majority of the week is over! This weekend is the first weekend in a month I’ll be able to stay home and not travel, and I am honestly so excited to not have to drive somewhere far.

Anyways, it’s a good thing I saved this recipe until today, because it doesn’t make a lot, but it’s definitely more comfort food and I really needed that. Pasta (even though it’s zucchini noodles instead of actual pasta) is one of my favorite foods to make and eat, and this one was very tasty! If you like pesto, this shrimp pesto pasta is perfect for you!

What you’ll need:

  • Zucchini noodles (you can use regular pasta if you want, it’ll just be a little different to make)
  • 1 lb of shrimp (I’m not actually sure how much I used, but that would be just fine. You can also use chicken with it if you’re not a fan of shrimp)
  • 2 garlic cloves, minced
  • 2 tbs of pesto
  • 1/2 cup of half and half
  • Onion powder, to taste
  • Pepper, to taste

What to do:

  • Make sure the shrimp is thawed out; cook how you would like. I cooked mine in a pan, but it would be great if grilled, baked, etc.
  • Once the shrimp is cooked, remove and place on a separate plate.
  • In the same pan, mince the garlic and roast it at medium high heat until it is a darker brown color.
  • After the garlic is roasted, add the half and half and pesto. Stir and mix together well.
  • Add the zucchini noodles and cook, stirring the sauce with it ever so often. Add the onion powder and pepper with it and stir.
  • Once the noodles are cooked through, add the shrimp and stir, then you’re done!

I kind of messed up a little.. I forgot to buy mushrooms to go with it but it still turned out really good!

This recipe cost a little under $20, but that’s because the shrimp is more expensive. It’s a great dinner to make for two because it didn’t make as much as I would have liked for meal prep. That’s okay, dinner for two is always a nice change!

I hope if you make this you enjoy it as much as I did!

Until next time friends!

Ps. Happy Texas Independence Day!!

cajun baked okra and salmon

Howdy friends! This is probably the first time in the semester I’ve had a couple recipes close together.. Usually it takes months for me to get my life together! I feel like I should be more busy, the semester is almost over and it’s getting down to crunch time. Maybe I’m just going through the motions, who knows!

Anyways, I’m back for another tasty recipe! I’m not sure how I didn’t think to look for this type of food earlier.. Cajun food is one of my favorites! So I made some healthy Cajun choices! There’s Cajun baked okra and blackened Cajun salmon. The rice is a good addition, but I’ll be honest, I just bought a pack of microwaveable rice.. Nothing special for that.

Okay cool. Here we go!

What you’ll need:

  • Baked Cajun okra
  1. A pound of okra (I could have bought less but I’m glad for some leftovers!)
  2. 2 tablespoons flour
  3. 3 tablespoons cornmeal
  4. 2 teaspoons Cajun seasoning
  5. 1/2 teaspoons celery salt
  6. 1/2 teaspoons garlic and onion powder
  • Blackened Cajun fish
  1. 1 pound of salmon
  2. Cajun seasoning
  3. Onion powder

What to do:

  • Baked Cajun okra (This takes about 30 minutes so start this first.)
  1. First, wash and cut the okra into small pieces.
  2. Next, mix the dry ingredients together in a bowl. I drizzled some olive oil on the okra first and then rolled it in the dry mix.
  3. Next, preheat your over to 400 degrees.
  4. Once the oven is ready, put the okra on a baking sheet and into the oven. (spray the baking sheet first so it doesn’t stick.. that would be a sad day!)
  5. It’ll cook for about 20 minutes. Halfway through cooking, take it out and mix it so that both sides of the okra get baked.
  6. After the 20 minutes is up you’re good to go and can eat!
  • Blackened Cajun fish (this is super easy!)
  1. Cut your salmon into smaller filets to cook quicker. Then rub some onion powder and Cajun seasoning into the fish.
  2. Pour a small amount of oil into a pan and heat it up. This is the hard part, as you don’t want too much or your house will become a smoke bomb.. too little will ruin your pan a little.
  3. Take one filet and turn it so that the seasoned side is face down onto the pan, and sear it for about a minute and a half. It should be blackened enough by that time.
  4. Once all of your filets are blackened, put them skin side down in a baking pan.
  5. They can go into the oven with the okra for about 10 minutes. They can probably go for 15, but definitely check them after 10.
  6. I honestly hate cooking fish, because I can never really tell when it’s done. If you’re like me, I would get a fork and cut one in half and look at it. Salmon will be a lighter pink color after it’s cooked. If you’re not sure, just stick it in the oven for a few more minutes.
  7. After that, you’re all done!

The rice took 90 seconds to cook, so it’s kind of a blip on the radar in the grand scheme of things. This recipe is a little more salty and spicy than I usually cook/eat but it was pretty good!

The okra was probably my favorite part, I’m definitely going to be making this again! For meal prep purposes, this one is harder to do if you’re cooking for more than one person. But it’s oh so worth it! All in all, the whole meal costs a little less than $20, with the salmon being the most expensive part of this.

I love love love Cajun food, and to be able to make it a little healthier and on my own was a definite plus!

I hope if you make it that you really enjoy it!

Until next time friends!

I found the recipe for the okra at:

Cajun okra

lemon garlic shrimp pasta


Man it’s been busy here lately. In the midst of moving out and having to move in next week, my family and I went on vacation and I’m also helping my mom organize a bridal shower for a friend.. So it’s just a little crazy! But the good thing about being home is there is never a shortage of ingredients to cook with!

This recipe is to die for!! It’s a shrimp pasta with a lemon garlic sauce and it’s actually relatively simple.. Plus it involves pasta so it’s great for leftovers.

What you’ll need:

  • A pound of meat (preferably shrimp, but chicken would go great with this too)
  • Angel hair pasta (think thin spaghetti noodles)
  • 1 1/2 cups of regular cream (you can buy this in cartons in the dairy section)
  • 1 lemon
  • 1 garlic clove (or a tspn of garlic powder)
  • 1/2 cup Parmesan cheese (shredded or the powdery stuff)
  • Salt and pepper

Okay so here’s the tricky ish part:

  • First you want to cook your meat, either baking the chicken or grilling the shrimp (we bought 3 pounds of it at the beach and used the leftovers for this recipe.. I’m not sure how to grill it though), making sure to salt and pepper it for taste first.
  • Once that is done, put on a big pot of water to boil for the pasta.
  • While the water is boiling, get a smaller pot and add the cream in. Don’t touch the heat yet, or it’ll mess it up.
  • You want to zest the lemon first, and that can be a hard part. If you don’t have a zester, use a cheese grater. And if you don’t have that, cut off the skin of the lemon and finely chop it up.. Like real fine. But honestly it would be easier to buy like some cheap small zester to save you the hassle.
  • After that, squeeze the lemon into the same bowl as the zest. At this time you should turn on the heat with the cream and get it hot enough but not to a boil.
  • Once the cream is heated, add the lemon zest and juice and kind of stir it to mix it around.
  • Add the garlic and Parmesan and keep the heat on low, stirring every once and awhile to keep it thick.
  • Your water pot should be boiling by now so add your pasta!
  • Leave it on medium heat for about 10-15 minutes, stirring so that the pasta doesn’t stick to your pot.
  • When your pasta is done, drain it and stick it back into the pot, adding your chicken or shrimp.
  • The sauce should be done and ready to pour over your pasta!

Bon appétit!
This is a longer recipe but it is so worth it. And if it’s for one or two people, leftovers of this will be oh so wonderful!

It’s really not an expensive meal either, unless you go with the shrimp option. But even still, everything else should really only cost less than $10!

My mom actually found the sauce recipe at

So if you’re looking to make this, I hope you enjoy it as much as we did!!

See y’all next week!