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Chicken Alfredo is one of my favorite meals, but in the past few years I’ve had to cut dairy completely out of my life so I haven’t been able to eat the cheesy, creamy goodness of Alfredo sauce for a long time!

When I saw this recipe it was so exciting! I was mainly excited because it wasn’t a pureed cauliflower version. This recipe used coconut milk, chicken broth, onion and garlic that makes it creamy.

I used a rotisserie chicken to cut down on time and because they’re so much easier, but you can cook 3-4 chicken breasts in the oven or stove top and season with your favorite Italian seasonings.

Start out by boiling water for your noodles. Once its boiling, generously add salt to the water then add the fettuccine.

For the sauce:

Heat 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the minced shallots and garlic, season with  salt, and cook until the shallot is translucent, about 3-4 minutes.

Stir in the flour with the shallots and garlic and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock to the pan. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until the sauce is thick, about 10 minutes.

Stir in the lemon juice and add about 2 teaspoons of salt and 1½ teaspoons pepper.

Pour the sauce over your fettuccine noodles and lay your chicken on top. Serve.

Side note: I added broccoli to the sauce and let that cook while the sauce thickened.

INGREDIENTS: I got the recipe here 

• 4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
• 3 ½ teaspoons kosher salt, divided, plus more to taste
• 2 ½ teaspoons freshly ground black pepper, divided
• 5 tablespoons olive oil, divded
• ¾ lb fettuccine pasta, uncooked
• 1 large shallot, minced
• 6 garlics, minced
• 3 tablespoons all purpose flour
• 13.5 oz coconut milk
• 1 cup chicken stock, or vegetable stock
• 1 tablespoon fresh lemon juice
• fresh parsley, minced, to taste

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I love when I find a simple, healthy dinner that taste amazing! Shrimp is something that I can eat any time of the year and it’s packed full of protein.  This is also a great meal prep recipe.

Add the shrimp to a Ziploc bag. Then, squeeze fresh lime juice throughout the bag over the shrimp. I sprinkled the cilantro, lemon pepper seasonings and McCormick’s Smokehouse BBQ seasoning throughout. I allowed the shrimp to marinate in the fridge for about 45 minutes.

Cook the quinoa according to the packaging.

Remove the shrimp from the Ziploc and load the shrimp into a grill pan or sautee. Grill the shrimp on medium heat for 3-4 minutes until they turn bright pink.

Add the black beans to a saucepan. Cook on medium-high heat for 3-4 minutes. 

Add the cooked shrimp, quinoa, sliced avocado, and black beans to a bowl. Garnish with fresh lime! YUM!

INGREDIENTS: I got the recipe here

• 1 pound shrimp peeled and deveined
• 2 cups quinoa cooked
• 1 16.5 oz can black beans drained
• 1 lime juice of
• 1/2 cup cilantro chopped
• 1 avocado sliced
• 1 tsp low-sodium soy sauce
• 1 tsp lemon pepper seasoning
• 1 tsp McCormick’s Grill Mates BBQ Seasoning
• McCormick’s Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste