or less

30 MINUTE

HEALTHY DINNERS

WWW.SWEETSAVORYANDSTEPH.COM • @SWEETSAVORYANDSTEPH
 contents
TABLE OF

ABOUT THE AUTHOR.................................................1

HOW TO USE THIS BOOK...........................................2

EASY HEALTHY ONE PAN MONGOLIAN BEEF........3

EASY WEEKNIGHT CHICKEN QUESADILLAS...........4
GARLICKY LEMON SHRIMP.......................................5
LIGHTENED-UP SMASH BURGERS...........................6
LIGHTENED-UP SESAME CHICKEN..........................7
GREEK CHICKEN & RICE SKILLET.............................8
BANG BANG SHRIMP..................................................9
GRILLED VEGETABLE HUMMUS WRAPS................10
ONE PAN PEPPER STEAK..........................................11
MAPLE BALSAMIC GLAZED GRILLED
CHICKEN BREAST......................................................12
QUICK AND HEALTHY SLOPPY JOE'S.....................13
BAKED SHRIMP SCAMPI............................................14
LIGHT PHILLY CHEESESTEAKS................................15
RESTAURANT STYLE CHICKEN FAJITAS................16
HEALTHY SWEET & SOUR MEATBALLS...................17
SHRIMP FRA DIAVOLO..............................................18

NON-RECIPE MEALS..................................................19

WWW.SWEETSAVORYANDSTEPH.COM • @SWEETSAVORYANDSTEPH
 ABOUT
THE
Hi, I’m Steph!
author
I’m the creator and author of the blog "Sweet
Savory and Steph". I started my healthy
lifestyle journey over 5 years ago. I refused
to cut out ingredients or eat food that I
wasn't excited about, so I quickly adapted a
simple food philosophy:

Eat what you love in

moderation...
never deprivation.
By using real ingredients and simple methods,
I’ve been able to develop healthier versions of
my favorite meals.

In this ebook, I’m compiling my favorite 30

minute dinners. Whether you’re running to
practice or trying to cut down on meal
prepping time, these recipes will please your
spouse, kids, and save you time. Enjoy!

Steph

(This eBook contains affiliate links. This means I may earn a commission should
you make a purchase using my link.)

1/19
how to
USE THIS EBOOK
Download and/or print out the ebook or
save to your mobile device using these 2
RECIPE KEY
icons in the top right:

Each page contains 1 recipe of a healthy WW WW POINTS*

dinner that can be made in 30 minutes or
less and includes its:
Recipe photo GF GLUTEN FREE
Title
Description
Total time D DAIRY FREE
Side dish options
WW points*
E EGG FREE
Top allergen info
Ingredients
Instructions V VEGETARIAN
Link to recipe
Link to track points in WW app*

*Sweet Savory & Steph is not endorsed by

Click on the WW* points to track in the app. Weight Watchers® aka WW. Weight
Watchers® is a registered trademark of
Click the recipe photo to view the full recipe Weight Watchers International, Inc.
For information about Weight Watchers®,
on my website. The full digital recipe visit their site.
includes:
Servings
Reviews
Calories
Products I recommend
Step-by-step tutorials
Up-to-date information
+ more

2/19
easy healthy
ONE PAN
INSTRUCTIONS
1. Preheat a frying pan over medium high
heat.

MONGOLIAN 2. Toss the shaved beef in the corn starch.

3. Spray the pan with non-stick cooking spray,

BEEF and add the beef.

4. Cook for 5-6 minutes, tossing frequently,
PREP: 5 MIN COOK: 15 MIN until the beef has crispy edges + no pink.
This recipe uses tender shaved beef, so 5. Remove the beef and set aside.
it cooks in no time at all, and is packed
6. Chop the scallions and separate the white
with flavor. Serve with rice or
cauliflower rice and steamed broccoli. parts from the green.
7. Mince the garlic.
8 D E 8. Add the sesame oil to the pan + white part
of the scallion, the garlic, and the ginger to
INGREDIENTS the pan.
14 oz shaved beef steak 9. Sauté for 1-2 minutes until fragrant.
2 tbsp corn starch 10. In a small bowl, combine the brown sugar,
non-stick cooking spray water, soy sauce, and sriracha.
1 tsp sesame oil 11. Add the sauce to the pan, stir to combine.
4 scallions 12. Add the cooked beef back to the pan with
4 cloves garlic the sauce.
1 tsp ginger 13. Let the beef simmer for a few minutes to
1/4 cup brown sugar absorb the sauce.
1/4 cup water 14. Garnish with the chopped green ends of the
3 tbsp low sodium soy scallions + serve.
sauce
2 tsp sriracha

3/19
easy weeknight
CHICKEN
INSTRUCTIONS
1. Preheat a frying pan over medium heat.
2. Add the onion to the pan with olive oil

QUESADILLAS spray.
3. Add the chicken to the pan with the
PREP: 10 MIN COOK: 5 MIN onion.
What’s an easier weeknight meal than 4. Add the taco seasoning, followed by the
quesadillas? Use leftover shredded
diced green chilis.
chicken or rotisserie chicken to make
this recipe even quicker. Serve with 5. Cook this mixture for about 5 minutes or
toppings of your choice. Mix it up by until the flavors combine.
using any protein you have on hand. 6. Add the cilantro and chopped scallion.
7. Add 1/4 cup of the cheese to one half of
5 E
each tortilla.
8. Add an equal amount of the chicken
INGREDIENTS filling to the other half of each tortilla.
4 low carb tortillas/wraps 9. Preheat a griddle over medium heat.
1 onion, chopped Spray with non-stick cooking spray.
2 chicken breasts, cooked, 10. Place a tortilla on the pan and allow it to
shredded cook for a few minutes, then fold the
2 tbsp low sodium taco seasoning tortilla over to form a half-circle shape.
4 oz diced green chilis 11. Cook the quesadilla until golden brown
1/4 cup cilantro, chopped on all sides, and so the cheese is melted.
1 scallion, chopped
1 cup reduced fat shredded
Mexican cheese
non-stick cooking spray

4/19
garlicky
LEMON
INSTRUCTIONS
1. Pat the shrimp dry.
2. Add the shrimp to a bowl and add the

SHRIMP lemon pepper seasoning, toss to coat.

3. Preheat a frying pan over medium high
PREP: 5 MIN COOK: 15 MIN heat.
The easiest, quickest one-pan meal 4. Spray the frying pan with olive oil spray.
you’ll ever make! Restaurant quality 5. Sear the shrimp on both sides, for about 5
made with six simple ingredients. Serve
over pasta or mashed potatoes and
minutes.
with a side of steamed broccoli. 6. Mince the garlic.
7. If the pan seems dry, add another spray
5 GF D E of olive oil.
8. Add the garlic to the pan. Cook for 1
INGREDIENTS minute.
1 lb shrimp jumbo raw, 9. Add the lemon juice and chicken broth
peeled and deveined and bring to a boil.
olive oil spray 10. Cook for 5 minutes.
1 tsp lemon pepper 11. Remove the pan from the heat and stir in
seasoning the butter until melted.
3 cloves garlic 12. Stir in the fresh chopped parsley. Taste
¼ cup lemon juice for seasoning.
¼ cup reduced sodium
chicken broth
2 tablespoons light butter
1/4 cup fresh parsley,
chopped

5/19
lightened-up
SMASH
INSTRUCTIONS
1. Weigh the ground beef out into eight 2-
ounce portions.

BURGERS 2. Preheat a griddle over medium high heat.

3. Spray the griddle with non-stick cooking
PREP: 5 MIN COOK: 10 MIN spray.
The ultimate fakeout takeout! These 4. Add the portioned ground beef to the
delicious beef patties cook quick
griddle. Smash each ground beef portion
because they are so thin, and they form
a crispy outside because of the cooking
down with a spatula until super flat.
method. Serve with fries or broccoli. 5. Sprinkle the patties with salt and pepper.
6. Add the onion slices to the griddle,
9 between the patties.
7. Cook the patties for a couple of minutes
INGREDIENTS
per side.
4 potato rolls
8. Add 1/2 slice of cheese to the top of each
1 lb 96/4 lean ground beef
patty to melt.
kosher salt
9. Continue cooking the onions until crispy
fresh cracked pepper
and caramelized.
1 onion, thinly sliced
10. Remove the patties from the griddle,
4 slices American cheese
each burger gets two patties with cheese
SMASH SAUCE
(stack them into four portions).
1/4 cup light mayo
11. Combine all of the smash sauce
2 tbsp mustard
ingredients together.
2 tbsp Dill pickles, minced
12. Add 2 tablespoons of sauce to each bun.
2 tbsp Dill pickle juice
13. Top each bun with two patties and onions.
1/2 tsp paprika
14. Add lettuce and tomato if desired.
1/4 tsp garlic powder

6/19
lightened-up
SESAME
INSTRUCTIONS
1. Add the chicken pieces to a bowl with the
corn starch and toss to coat.
2. Preheat a large frying pan or wok over
CHICKEN medium to medium-high heat, and spray
with cooking spray.
PREP: 5 MIN COOK: 25 MIN
3. Add half of the chicken to the pan. Space it
Indulge in Chinese takeout, but without
the deep fryer. Save tons of calories out to get a golden crust.
with this tasty fakeout takeout! Serve 4. Cook the chicken for 5 minutes, and then
with Healthy Vegetable Fried Rice and flip each piece to cook for another 5.
steamed broccoli.
5. Remove from pan when chicken has
reached 165F°.
6 D E
6. Remove the first batch of chicken, then
repeat with the remaining chicken.
INGREDIENTS
7. For the sauce, combine the first 7
CHICKEN
ingredients in a small sauce pan.
2 lbs chicken breast, cubed
8. Whisk together to ensure the corn starch is
2 tbsp corn starch
broken up and incorporated.
cooking spray
9. Bring the mixture to a boil, then reduce to
SAUCE
simmer.
1/4 cup ketchup
10. Simmer for approximately 5 minutes or until
1/4 cup reduced sodium soy sauce
the sauce becomes thick and syrupy.
3 tbsp honey
11. Add the cooked chicken pieces and toss to
1/2 cup unsweetened applesauce
coat. Cook for another few minutes,
1 tsp sesame oil
12. Add the sesame seeds and toss.
2 cloves garlic, minced
1 tsp corn starch
2 tsp sesame seeds

7/19
& rice skillet
GREEK CHICKEN INSTRUCTIONS
1. Combine all of the spices together to
form the spice mixture.
2. Preheat a large skillet over medium
PREP: 5 MIN COOK: 25 MIN high heat.
This one pot dish has it all: protein, veggies 3. Spray olive oil spray, and then add the
and whole grains. The best part? It’s bursting chopped zucchini and onion.
with flavors the whole family will love! Serve
4. Season with 2 tsp of the spice blend.
with pita bread for dipping.
5. Cook the vegetables over medium high
5 GF E heat for 10 minutes, tossing frequently.
6. Remove the vegetables from the pan.
INGREDIENTS 7. In the same skillet, add more olive oil
3 cups zucchini, chopped spray and the ground chicken.
2 cups red onion, chopped 8. Add 3 tsp of the spice mixture to the
1 lb fat free ground chicken chicken meat, and break the meat
2 cups cherry tomatoes, halved apart.
2 cups cooked brown rice 9. Cook the chicken until it is no longer
2 tbsp mint, basil + parsley, fresh pink, then add the vegetables back.
1 oz feta cheese 10. Add the cherry tomatoes to the pan.
1 oz Kalamata olives 11. Cook for 5-10 minutes or until the
SPICE MIX tomatoes break down.
1 tsp kosher salt 12. Stir in the cooked brown rice.
1 tsp cumin 13. Stir in the chopped herbs.
1 tsp Italian seasoning 14. Top with Kalamata olives and feta.
1 tsp garlic powder 15. Taste for seasoning, add the remaining
1 tsp paprika seasoning mix if desired.
1/2 tsp onion powder
1/2 tsp dill
1/4 tsp nutmeg

8/19
bang bang
PREP: 10 MIN COOK: 20 MIN
SHRIMP
INSTRUCTIONS
Your favorite Asian-fusion appetizer turned
1. Pat the shrimp dry and toss in the corn
into a delicious family meal. Shrimp is tossed in starch.
a sweet creamy chili sauce then garnished. 2. Heat a frying pan over medium-high
This shrimp pairs beautifully in a bowl with rice
heat and spray with cooking spray.
and a quick slaw consisting of red cabbage
tossed with vinegar and soy sauce. Impress 3. Cook the shrimp on both sides until a
everyone by serving it with a side of my crust has formed and they are cooked
roasted green beans. through.
4
4. Combine all of the other ingredients to
form the bang-bang sauce, and toss
INGREDIENTS the cooked shrimp in the sauce.
1 lb raw shrimp, peeled, deveined 5. Top with sesame seeds and scallions.
1 tbsp cornstarch
1 tbsp sweet ginger sesame sauce
2 tbsp light mayo
1 tbsp sour cream
1 tsp sriracha, to taste
Splash of lime juice
Sesame seeds and chopped
scallions for garnish

BANG BANG SHRIMP BOWL OPTIONS

cooked rice cabbage cucumbers

cauliflower rice green onions pickled onions
avocado soy sauce edamame

9/19
grilled veggie
HUMMUS
INSTRUCTIONS
1. Combine the oil, balsamic vinegar,
honey, Italian seasoning, and salt to
form a marinade.
WRAPS 2. Slice the zucchini lengthwise into 1/4"
slices.
PREP: 15 MIN COOK: 15 MIN
3. Peel the onion and slice it into 4 thick
These delicious wraps are a great meatless
option! Zucchini and red onion are the star rounds.
of this wrap, paired with hummus and melty 4. Toss the zucchini in the marinade.
cheese to create a flavorful wrap. Plus, they Gently toss the onion rounds in the
are great for on-the-go nights for practice
marinade, careful not to break the
and games! Make ahead for busier weeks.
Serve with cucumbers, grapes or pasta salad. onion rings apart.
5. Grill the vegetables for about 5
6 V E minutes per side over medium heat.
6. Remove the vegetables from the grill,
INGREDIENTS and toss them again in the reserved
4 lavash wraps (2 lavash marinade.
wraps split in half) 7. Spread 2 tablespoons of hummus on
1/2 cup hummus each lavash. Sprinkle with 1/2 ounce
2 zucchini, medium-sized of the mozzarella. Top with the
1 red onion, large vegetables.
1 tbsp olive oil 8. Roll the wrap up, and place the wrap
2 tbsp balsamic vinegar in a preheated, sprayed frying pan.
1 tbsp honey 9. Toast the wrap for about 2 minutes
1/2 tsp Italian seasoning per side over medium heat.
1/2 tsp kosher salt
2 oz reduced fat mozzarella See website for additional notes on meal
prepping and freezing this recipe.

10/19
one pan
PEPPER
INSTRUCTIONS
1. Whisk together the soy sauce, garlic,
ginger, sugar and vinegar. Set aside.

STEAK 2. Thinly slice the flank steak in strips. Toss

in a bowl with the corn starch. Set aside.
PREP: 5 MIN COOK: 20 MIN 3. Heat a wok (or large frying pan) over
Instead of opting for takeout, make super high heat.
your own at home! You control the 4. Heat pan then add cooking spray.
ingredients, so you can feel really good
5. Add the the pepper and onion strips and
about what you’re eating. Serve on top
of some rice with broccoli on the side. sauté them until they are blistered-
looking and begin to cook down (slightly
6 D E soft, but not mushy). About 10 minutes.
6. Remove the peppers and onions from
INGREDIENTS
the pan once they are cooked.
1.5 lbs flank steak, trimmed
7. Add more cooking spray to the pan.
1 tbsp corn starch
8. Add half of the coated beef strips to the
cooking spray (canola-based or
pan, making sure the beef is spaced
grapeseed oil based spray)
apart.
1 red bell pepper, thinly sliced
9. Remove the first batch from the pan.
1 onion, thinly sliced
10. Spray the pan again and cook the second
1/4 c reduced sodium soy sauce
batch of beef.
3 cloves garlic, minced
11. Once the second batch is done, return all
1 tsp ginger (squeeze tube)
of the beef and veggies to the pan.
1 tbsp brown sugar
12. Add the sauce you made in step 1.
1 tsp rice wine vinegar
13. Cook together for a few minutes.
2 scallions
14. Top with chopped scallions and sesame
sesame seeds
seeds to taste.

11/19
maple balsamic
GLAZED GRILLED
INSTRUCTIONS
1. Preheat a grill pan over medium high
heat (or use an outdoor grill).

CHICKEN BREAST 2. Combine the spices.

3. Season the chicken breast on all sides
PREP: 5 MIN COOK: 20 MIN with the seasoning blend.
Never settle for bland weeknight chicken 4. Add non-stick cooking spray to the
again. Make this tasty grilled dish on an inside grill pan. Add the chicken breasts to
grill pan or outdoor grill. The flavors on this
the pan.
sticky chicken are tart, sweet and smokey with
a hint of heat. Serve with grilled zucchini, over 5. Cook the chicken on one side for
a fresh salad or on a bun. about 5 minutes, then flip the chicken
and cover the pan with a lid.
2 GF D E
6. Cook the chicken for another 5-10
minutes or until the internal
INGREDIENTS
temperature reaches 165F.
2 lbs chicken breast, cut into 8
7. Remove the lid to finish the cooking
thinner pieces
process.
2 tsp garlic powder
8. In a small saucepan, add the maple
2 tsp onion powder
syrup, balsamic vinegar, chicken
1 tsp paprika
broth and smashed garlic cloves.
1 tsp kosher salt
9. Whisk the ingredients and simmer the
1/2 cup balsamic vinegar
mixture over medium heat for about
2 tbsp pure maple syrup
5-10 minutes or until a thicker glaze
1/4 cup chicken broth
forms.
2 cloves garlic, smashed
10. Remove the cooked chicken from the
pan and plate it; brush or top with the
glaze.

12/19
quick &healthy
SLOPPY
INSTRUCTIONS
1. Preheat the pan over medium heat,
and add olive oil spray.

JOE’S 2. Add onion to the pan and cook for 5

minutes.
PREP: 5 MIN COOK: 15 MIN 3. Add the beef to the pan, and break it
apart with a wooden spoon.
A classic childhood memory for some
households: this Sloppy Joe recipe is quick 4. Add the garlic powder, onion powder,
and healthy. Serve this comfort food on a bun ground mustard, paprika, and chili
or alongside green beans.
powder.
5. Cook the beef with the spices for
4 GF D E
about 5 minutes or until no longer pink.
INGREDIENTS 6. Add the minced garlic to the pan,
olive oil spray followed by the tomato paste.
1 onion, chopped 7. In a small bowl, whisk together the
1 lb 96/4 ground beef brown sugar, ketchup, Worcestershire
2 cloves garlic, minced sauce, and water.
1 tsp onion powder 8. Add this sauce to the pan with the
1 tsp paprika beef, and simmer for about 5-10
1 tsp garlic powder minutes or until it reaches your desired
1/2 tsp ground mustard consistency. Taste for seasoning.
2 tsp chili powder
1 tbsp tomato paste
1 tbsp brown sugar
1 tsp Worcestershire sauce
1/2 cup ketchup
3/4 cup water

13/19
baked
SHRIMP
INSTRUCTIONS
1. Preheat oven to 425F.
2. Lay the shrimp flat in a small
baking dish.
SCAMPI 3. Spray with olive oil spray, season
with salt and pepper.
PREP: 5 MIN COOK: 15 MIN
4. Pour the lemon juice and white
Easy, fresh, and flavorful! Shrimp is tossed in
a sauce made from garlic, lemon and white wine on top.
wine. Then panko is mixed with butter to 5. Sprinkle the garlic on top.
form a decadent topping. Restaurant quality 6. In a separate bowl, combine the
food served right at home. Serve along side
butter and breadcrumbs to form
potatoes and a vegetable for a well-rounded
meal, or, my favorite: on top of spaghetti. a paste-like mixture (like wet
sand).
3 E 7. Sprinkle the mixture evenly on
top of the shrimp.
INGREDIENTS 8. Bake for 15 minutes.
1 lb shrimp, peeled,
deveined
3 cloves garlic, minced
1 lemon, juiced
1/4 cup white wine
1/4 cup panko breadcrumbs
2 tablespoons light butter,
softened at room temp
kosher salt + pepper
olive oil spray

14/19
 lightPHILLY
CHEESESTEAKS
INSTRUCTIONS
1. Sauté the pepper and onion in a frying
pan with olive oil spray over medium
heat, season with a pinch of kosher salt
PREP: 10 MIN COOK: 20 MIN
and pepper.
The classic Philly Cheesesteak, done by a
2. Cook for 10 minutes, until slightly
Long Islander. Shaved beef mixed with
sautéed peppers and onions coated with caramelized.
melted cheese on a bun; what could be 3. Add the Worcestershire and balsamic.
better? Serve with Air Fried French Fries. 4. Stir and add more olive oil spray
5. Sprinkle the flour across the pan. Toss
8 E
to coat the veggies with the flour.
INGREDIENTS 6. Add the beef broth and cook for about
1 bell pepper, finely diced 2 minutes.
1 onion, finely diced 7. Remove from the pan, and set the
kosher salt and fresh pepper and onion mixture aside.
cracked pepper 8. Spray more olive oil spray in the same
1 tablespoon Worcestershire frying pan, and add the shaved meat.
1/2 tablespoon balsamic vinegar 9. Season with the steak seasoning.
1 teaspoon flour 10. Cook for 5-10 minutes on medium high
1/2 cup beef broth heat until the meat is browned and
1 lb shaved beef slightly crispy on the edges.
Montreal Steak Seasoning 11. Assemble your sandwiches: toast your
4 oz reduced fat cheddar rolls/buns if desired. Top with the
(or light Swiss/light mozzarella) shaved beef, followed by the pepper
4 hot dog buns and onion mixture, and finally, the
cheese. Melt the cheese.

15/19
restaurant style
CHICKEN
INSTRUCTIONS
1. Combine the spices, lime juice and
olive oil in a small bowl.

FAJITAS 2. Rub the marinade all over the pieces of

chicken.
PREP: 5 MIN COOK: 20 MIN 3. Cover the chicken in a bowl (or freezer
This classic restaurant recipe is a
bag) and marinate in the fridge for at
family-favorite, and is so versatile in
how it can be served. I love eating this least half an hour (longer is preferred).
on top of salads, in a bowl with rice, or 4. Add olive oil spray to a cast iron skillet
on tortillas with all the fixin’s. over medium high heat.
5. Add the peppers and onions to the
5 GF D E
skillet. Add a pinch of kosher salt.
Cover with a lid.
INGREDIENTS
6. Steam the vegetables for 10 minutes,
1.25 lb chicken breast,
tossing them ever so often. Add more
thinly sliced
olive oil spray as needed.
½ tsp kosher salt
7. Once the peppers and onions are done
½ tsp paprika
cooking, remove them from the pan.
½ tsp cumin
8. Add more olive oil spray to the pan.
½ tsp garlic powder
9. Add the chicken to the pan. Cook for 5
1/4 tsp cayenne pepper
minutes per side, flipping once.
1 tsp lime juice
10. Remove the chicken from the pan, and
1 tsp olive oil
cut into strips.
2 bell peppers, thinly sliced
11. Add the chicken back to the pan with
1 onion, thinly sliced
the peppers and onions, and add salsa.
olive oil spray
12. Let the mixture cook together for 2
1/3 cup salsa, jarred
minutes or until the liquid is absorbed.

16/19
healthy
SWEET & SOUR MEATBALLS
PREP: 10 MIN COOK: 20 MIN INSTRUCTIONS
1. In a large mixing bowl, combine the
Reminiscent of traditional sweet and sour
meatballs, they taste indulgent and decadent,
ground beef, egg, breadcrumbs, kosher
but are made with “better for you” ingredients. salt and pepper.
These are also considered low FODMAP if you 2. Mix thoroughly and form into 24 equal
use the appropriate ketchup! Serve with
sized meatballs.
steamed green beans or on a roll.
3. In the meantime, prepare the sauce.
2 D 4. Pour the ketchup, coconut sugar,
water, soy sauce and apple cider
INGREDIENTS
vinegar into a pot.
MEATBALLS
5. Whisk together and bring the liquid to a
1 lb 96/4 ground beef
slow boil.
1 cup plain panko breadcrumbs
6. Pour the meatballs into the pot and
1 egg
cook them in the sauce over medium
1 tsp kosher salt
heat for 15-20 minutes, or until the
fresh cracked pepper
meatballs are fully cooked and the
SAUCE
sauce becomes thick and syrupy.
1 cup ketchup
1/2 cup coconut sugar
1/2 cup water
1/4 cup low sodium soy sauce
1/4 cup apple cider vinegar

17/19
SHRIMP FRA INSTRUCTIONS

with spaghetti
1. Boil a large pot of water. Salt the water.
DIAVOLO 2. Add the pasta and cook according to
package directions.
3. Add shrimp to a bowl, and add red pepper
flakes and 1/2 tsp kosher salt. Toss to coat.
PREP: 5 MIN COOK: 20 MIN
4. Place the frying pan over medium high heat
This Italian restaurant staple is so easy
to make at home. Using pantry staples and spray with olive oil. Add the shrimp.
and fresh ingredients, you won’t believe 5. Cook for a few minutes per side
it’s lightened-up. Serve with a slice of (approximately 5 minutes total) until the
buttered bread.
shrimp are pink and firm.
8 E
6. Remove the shrimp from the pan, and set
aside in a bowl.
INGREDIENTS 7. Sauté onion for 5 minutes or until the
4 oz spaghetti, weighed dry onions become soft and start to caramelize.
1 lb shrimp jumbo raw, peeled 8. Add the garlic and cook for 1 minute.
and deveined 9. Add the diced tomatoes and wine. Add the
1/4 tsp red pepper flakes remaining 1/4 tsp kosher salt.
3/4 tsp salt, divided 10. Simmer the sauce for 5 minutes, then return
1 onion, chopped the shrimp to the pan. Stir in the herbs.
3 cloves garlic 11. Add cooked pasta right into the frying pan.
½ cup white wine, dry Toss to combine.
14 oz can diced tomatoes 12. Cook the shrimp and pasta together over
¼ cup basil (fresh), chopped the low flame for another 2 minutes.
¼ cup parsley (fresh), chopped 13. Taste for seasoning.
14. Add a little bit of the reserved pasta water
if your sauce is too stiff.
15. Garnish with more fresh herbs.

18/19
 non-recipe
SANDWICHES
MEALS

1. BLT
2. CHICKEN CLUB
3. FRIED CHICKEN CUTLET SANDWICH

SALADS
1. SALAD KIT WITH CHICKEN
2. ARUGULA SALAD WITH SLICED STEAK
3. CAESAR SALAD WRAP

OTHER
1. TACO BAR
2. BUILD-YOUR-OWN PIZZA
3. ROTISSERIE CHICKEN + A VEGGIE

BROWSE ALL RECIPES

19/19
STEPH@SWEETSAVORYANDSTEPH.COM
WWW.SWEETSAVORYANDSTEPH.COM
@SWEETSAVORYANDSTEPH