Sheet Pan Roasted Garlic Shrimp with Zucchini

From Beachbody Prep Time: 15 minutes  Cook Time: 18 minutes  Total Time: 33 minutes  Servings: 4 servings  Calories: 230 kcal  Author Beachbody Ingredients Parchment paper 1 Tbsp. + 1 tsp. olive oil 4 cloves garlic finely chopped 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/4 tsp. sea salt or Himalayan salt 1/4 tsp. ground black pepper 4 medium zucchini cut into 1/2-inch slices 1 lb. medium shrimp peeled, deveined 1/2 cup grated Parmesan cheese 1 Tbsp. fresh lemon juice 2 Tbsp. finely chopped fresh parsley Instructions Preheat oven to 400º F. Line large sheet pan with parchment paper. Set aside. Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside. Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes. Add shrimp … Continue reading Sheet Pan Roasted Garlic Shrimp with Zucchini

Spinach, Tomato and Quinoa Breakfast Casserole

From Beachbody Total Time: 40 min. Prep Time: 15 min. Cooking Time: 25 min. Yield: 5 servings 1 Red, 1 Green, 1 Yellow Ingredients: Nonstick cooking spray 2½ cups cooked quinoa 8 large eggs, lightly beaten ¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta) 4 cups raw spinach 1 cup cherry tomatoes, halved ½ cup finely chopped basil Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) Preparation: 1. Heat oven to 375° F. 2. Lightly coat 9×12-inch baking dish with spray. Set aside. 3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. … Continue reading Spinach, Tomato and Quinoa Breakfast Casserole