I’ve been in a cooking rut. But because I’m nursing I need to eat. A lot. I’m literally withering away because I’m producing milk and it’s taking all my calories and turning it into fatty milk for my baby. We are still using Blue Apron for dinner.  But I miss picking out my own meals, and eating what I WANT to eat versus what I have to eat. However, in order to not waste food, I need to create my own meal plans before I cancel or skip orders.

My friend Rosie came by with lunch one weekend and it was delicious. So tasty, healthy and yet so simple. I decided to go ahead and make it myself for our dinner and lunches one week. It’s filled with fresh herbs, which gives it great flavor and without the extra sodium.

This roasted shrimp orzo pasta is delicious. Lemony, bright and eaten cold makes it a perfect lunch.  Shrimp is roasted in the oven with just a little salt and pepper.

Dressing is salt, pepper, olive oil and lemon juice.

Red onions and cucumbers add a crunchy texture.

Salt and pepper, easy peasy.

Stir in some feta and voila! She used Ina Garten’s recipe and its perfect the way it is!