This recipe was created in partnership with Sabra in honor of National Hummus Day which is May 13.

I don’t know about you, but I would be totally okay with sitting down to a plate of these Mediterranean Nachos for an unofficial meal any night of the week. They would particularly be welcomed on a Friday or Saturday night, when I tend to lose my steam for putting together a real meal.

I like snacky food, I always have and I always will. There is not an appetizer plate I can resist and these “nachos” are officially on that list. The best part is how easy they are to put together (would I ever steer you to something complicated?) and how quickly they disappear once they are served.

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I love connecting with other moms in the same “season” as me. With having 2 kids ages 12 and 9 along with a toddler age 3, I sometimes feel like I’m straddling in between two different worlds off motherhood. If you have kids in the older elementary school/middle school age that are active in sports and other activities, then you probably understand what I mean when I say weeknights have become quite the juggling act between homework, dinnertime and practices. I absolutely love that my kids are involved in sports and I honestly wouldn’t have it any other way.

I find that most moms sitting at their kids’ practices usually have dinner on their mind and it always comes up in conversation. We are all trying to figure out how to get everyone fed in the easiest, healthiest way possible and get to where we need to go. That is the reality we are in and I have a feeling this season will fly by, just like the others have (until I have to do it all over again with the little guy!).

 

A photo posted by Aggie Goodman (@aggieskitchen) on Oct 27, 2016 at 2:02pm PDT

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I find it hard to believe that this is the first zoodle recipe I’m posting here on the blog considering I’ve been enjoying spiralized zucchini (along with the rest of the internet) for quite a while now. If you ever want to really clean up your eating and bulk up on vegetables, start experimenting with your spiralizer – there are a ton of ways to enjoy veggies this way, the ideas are seriously endless.

Today’s recipe is from my friend Gina’s new cookbook, Skinnytaste Fast and Slow. You may already be familiar with her blog, Skinnytaste, and first cookbook The Skinnytaste Cookbook. We are big fans of Gina’s recipes in my house – my kids are constantly asking me to make this Loaded Baked Potato Soup and my husband absolutely loves this Slow Cooker Turkey Picadillo. Her recipes really are exactly how I like to cook – simple, flavorful and filled with real ingredients.

PURCHASE: Skinnytaste Fast and Slow

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The post Skinnytaste Zoodles with Shrimp and Feta appeared first on Aggie's Kitchen.

I had lots of leftover chimichurri sauce to work with the day after the tilapia. I decided to turn it into a dressing for a salad and throw in some shrimp. I used mostly what I had on hand for a salad, which turned it into a Greek like salad, and it was so good!

This was a perfect light and healthy weeknight meal!

Greek Shrimp Salad with Chimichurri Dressing

Ingredients:

• romaine lettuce, chopped
• tomatoes, cut in chunks
• red onions, sliced
• kalamata olives
• red bell pepper, cut in chunks
• shrimp, cooked (I sauteed mine with a drop of olive oil, salt and pepper)
• good feta cheese, cut in chunks or crumbled
• leftover Chimichurri Sauce
• lemon, optional

Directions:

1. Combine salad ingredients in large bowl. Pour chimichurri dressing over salad and gently toss. Squeeze additional lemon juice over salad if you like.

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See you tomorrow with Craving Ellie in my Belly Thursday….
Baked Shrimp with Tomatoes and Feta.

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