Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

The holiday season is behind us, and our new year is ahead of us! Focus on your goals this weekend by celebrating National Vision Board Day on January 8 while enjoying our weekend recipe guide.

• Shrimp and Broccoli (courtesy of acouplecooks.com)

Ingredients

• 1 pound large shrimp, deveined (peeled or unpeeled)

• 1 1/2 pounds (3 large heads) broccoli

• 1 small white onion

• 2 tablespoons rice vinegar

• 4 tablespoons soy sauce

• ½ tablespoon chili garlic sauce (optional)

• 2 tablespoons sesame oil (regular, not toasted)

• ¼ teaspoon kosher salt

• Sesame seeds, for garnish

• Thinly sliced green onion, for garnish (optional)

• To serve: rice or noodles

Directions

1. If frozen, thaw the shrimp according to the package instructions or the notes above.

2. Chop the broccoli into small bite-sized pieces. Cut the onion into wide slices.

3. In a measuring cup, stir together the rice vinegar, soy sauce, and chili garlic sauce.

4. In large skillet or wok, heat the sesame oil over medium-high heat. Add the broccoli, onion and kosher salt and cook 5 to 6 minutes until fork tender, stirring occasionally. Add the shrimp and cook 3 to 4 minutes, stirring frequently.

5. When the shrimp is just about opaque, add the sauce mixture and cook 1 minute. Remove from the heat. Serve with sesame seeds.

• Best Ever Lentil Soup (courtesy of acouplecooks.com)

Ingredients

• 1 medium yellow onion

• 1 fennel bulb

• 2 large carrots

• 1 clove garlic

• ¼ cup olive oil

• 1 ½ cups dry brown or green lentils

• 28-ounce can diced fire roasted tomatoes

• 1 quart vegetable broth

• 1 cup water

• 1 teaspoon kosher salt

• 1 tablespoon paprika

• 1 tablespoon dried oregano

• 3 cups baby spinach (or chopped standard spinach)

Directions

1. Dice the onion. Dice the fennel. Peel and dice the carrots. Grate the garlic and set aside to stir in once the soup is cooked.

2. In a large pot, heat the olive oil over medium heat. Add the onion and fennel and saute for 6 to 7 minutes until translucent. Add the carrots, lentils, tomatoes, broth, water, salt, paprika, and oregano.

3. Bring to a simmer. Simmer for 22 to 25 minutes until the lentils are tender.

4. Stir in the spinach and grated garlic, and allow it to rest for 5 minutes before serving. Taste and season with additional salt and fresh ground pepper as necessary. Serve immediately. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

• Banana Baked Oatmeal (courtesy of acouplecooks.com)

Ingredients

• 2 cups rolled oats

• ½ cup pecan pieces (optional)

• 1 teaspoon baking powder

• 1 ½ teaspoons cinnamon

• ½ teaspoon allspice

• ½ teaspoon kosher salt

• ¾ cup mashed banana or 2 very ripe bananas

• 1 ¾ cups milk of choice (dairy, almond or oat)

• ¼ cup pure maple syrup

• 1 tablespoon pure vanilla extract

• For serving: Banana slices, almond butter or peanut butter

Directions

1. Preheat the oven to 375 degrees Fahrenheit.

2. Grease an 8 x 8″ or 9 x 9″ pan with coconut oil or a neutral oil. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, cinnamon, allspice, and kosher salt.

3. Dump the dries into the prepared pan.

4. Mash the bananas. In the same bowl, whisk together the bananas, milk, maple syrup, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.

5. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes (or more for the texture to fully set).

6. Before serving, spread the top with almond butter or peanut butter (or a combination) and top with banana slices. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Enjoy!