Thursday Treasure - Quick & Healthy Meals

Some quick and healthy lunch huh? Well, there's a little bit more to this post than a bowl of chickpeas, I assure you.

Who hasn't had a few back to back crazy days that didn't allow much time to throw a meal together and you were forced to eat something not so healthy? In efforts to eliminate this, I'm compiling a list of TSE Quick & Healthy Meals, affectionately known as QHMs. When I discovered this recipe, I knew it would be one of the first that I'd add to my list. It requires minimal cooking, the ability to open a can and a few other steps and lunch or dinner is served. I promise you it'll take WELL under 10 minutes from start to finish and it's healthy and versatile to boot. Give it a try. I'm sure you'll love it. I'm excited to build my QHM list and fill it with tasty treasures.

Here's what you'll need:

Chickpeas

Lemon Juice & Green Onion

Shrimp/Scallops (or even leftover grilled chicken)

You'll also need olive oil and sunflower oil (or the oil of your choice) and blackened seasoning, which I elected to skip today.

Here are the RIDICULOUSLY EASY steps:

1. In a bowl combine chickpeas with green onions, lemon juice and olive oil. Season with salt & pepper.
2. Heat sunflower oil in a nonstick pan.
3. Dredge shrimp in blackened seasoning and cook for about 1-2 minutes on each side in sunflower oil.
4. Dish out your lemony chickpeas on a plate and top with hot shrimp. Eat!

Printable recipe with adaptations.

As you'll see, the original recipe uses shrimp, but following a phone conversation last night, I decided to use scallops and I'm really happy that I did.

I'd love it if you'd share a few of your QHMs with me.

Sheila Denise

Recipe: Mango & Tomato via 5 Star Foodie Culinary Adventures