In a skillet, melt 1/4 cup of butter over medium-high heat. Add 2 minced garlic cloves and cook for 1 minute. Add 1 pound of shrimp and cook until pink, about 2-3 minutes per side. Serve with rice or pasta.
In a bowl, combine 2 diced tomatoes, 1 diced cucumber, 1 diced red onion, 1/2 cup of crumbled feta cheese, and a handful of pitted kalamata olives. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste.
In a wok or large skillet, heat 1 tablespoon of oil over high heat. Add 1 pound of sliced chicken breast and cook until browned, about 2-3 minutes. Add 1 diced bell pepper, 1 diced onion, and 1 cup of sliced mushrooms. Cook until vegetables are tender, about 5 minutes. Stir in 1/4 cup of soy sauce and serve over rice.
Toast a slice of bread, mash half an avocado and spread it on top of the toast. Sprinkle with salt, pepper, and red pepper flakes for some extra flavor.
Cook your favorite pasta according to the package instructions. In a separate pan, heat up canned tomato sauce with some garlic and onion powder. Add the cooked pasta to the tomato sauce and stir until well combined.
Mix shredded rotisserie chicken with mayonnaise, diced celery, and salt and pepper to taste. Serve on top of a bed of greens or between two slices of bread for a sandwich.
Pierce a sweet potato with a fork a few times and bake in the oven at 400°F for 45-60 minutes, or until the potato is soft. Serve with butter and salt.
Mix canned tuna with mayonnaise, diced onion, and celery. Add salt and pepper to taste. Serve on top of a bed of greens or between two slices of bread for a sandwich.
