Lemon Pepper Shrimp – ★★★★★


This recipe was a bit of a surprise for me. Typically I would expect these shrimp to be over the top lemony/salty but it was neither of those things. Using pepper jelly added two of our favorite things… Heat and sweet!!! We really enjoyed this light meal as we just got back from vacationing in Cozumel (which resulted in too many tortilla chips and fajitas). I found this recipe in Rocco Dispirito’s Now Eat This! Diet cookbook. His books are fantastic because he tells you what the nutrition facts would be if the dish was prepared traditionally compared to the nutritional facts after the recipe is made-over. Traditionally this recipe would have been close to 600 calories and he got it down to 205 per serving. Pretty impressive! I highly recommend his cookbooks because his recipes are amazing and he isn’t too bad to look at on every other page of his cookbooks either 😉 Perry gave this recipe five stars and here is why:

I was not too comfortable about how pink the shrimp looked. It was almost like they were soaked in beet juice but Kelsey assured me it was because of pepper jelly and that I would really like it. She was right. I do not know what is in that pepper jelly but I am tempted to spread some on a piece of toast tomorrow morning. You know when granola bar companies get you by calling their products “savory sweet?” Well that is exactly how this recipe got me. It was a subtly sweet at first bite and finished with a kick. I’ll be looking forward to having these again for lunch tomorrow” 

Serves: 4        Calories: 205


  • 1 lb of shrimp, peeled and deveined with tails removed.
  • Salt to taste
  • 2 tsp coarsely ground pepper
  • 2 tbsp canola oil
  • 1/4 cup of fresh squeezed lemon juice
  • 1/4 cup of hot pepper jelly (look next to your typical grape and strawberry jams)
  • 1 tbsp unsalted butter
  • 2 cloves of garlic, thinly sliced (If you know me you’ll know I used 4 cloves  since I cannot get enough garlic.)


  1. Heat a large nonstick skillet over medium-high heat
  2. Blot the shrimp with a paper-towel to ensure that they are dry.
  3. Season one side of the shrimp with salt to taste. Flip the shrimp and season the other side with the pepper. Lightly press into the pepper to ensure it sticks.
  4. Add 1 tbsp of oil to the pan and add the shrimp salt side down. After about 2 minutes season the peppered side with salt and flip. Cook until done approximately 2.5 minutes per side. Transfer the shrimp to a plate and set aside.
  5. Turn off heat and while the pan is still hot add the lemon juice, pepper jelly, garlic, and butter. Stir until well mixed and garlic is fragrant.
  6. Toss shrimp back into the pan and coat with sauce.
  7. Serve with steamed veggies or whatever you fancy and enjoy 😉

*Original recipe belongs to Rocco Dispirito and can be found in his cookbook titled ” Now Eat This! Diet” 

*Photo is an original taken by me. 


Korean Beef in Lettuce Leaves – ★★★★✩


Many years ago I fell in love with chicken lettuce wraps from P.F Changs so when I saw this recipe I had to try it. The flavor was great and not overdone but I would cut the oil down to about half because the sauce seemed too liquid-y and made these extra messy to eat. The reason Perry gave this recipe 4 stars shocked me. I’ve turned him into a chicken lover! Here is his review:

“Like Kelsey I’ve always enjoyed chicken lettuce wraps. I was intrigued by this recipe because I have to limit my red meat intake (cholesterol) so it was going to be a little treat for me. The flavor is great, but I had such high expectations having chicken lettuce wraps for so many years. I would much rather have this recipe made with chicken instead of beef. I never in a million years would have thought I’d choose chicken over beef but it is true. I give this recipe 4 stars with the potential of 5 stars when we try it with chicken.”

Serves: 4 (3 wraps per serving)      Calories: 379        Cook time: 30 minutes


  • 3 tbsp orange marmalade
  • 2 tbsp reduced- sodium soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp freshly grated ginger
  • 1 clove of garlic, minced
  • 1/4 cup of canola oil (I would cut this in half)
  • 1 lb 93% lean ground beef
  • 8 scallions, sliced
  • 2 carrots, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 12 lettuce leaves (I have a handy video to share which will help you in making lettuce cups.)


  1. Whisk together the marmalade, soy sauce, hoisin sauce, ginger and garlic in a small bowl. Set aside
  2. Heat the oil in a large skillet over medium-high heat. Cook the beef, scallions, carrots and pepper for 5-7 minutes or until beef is browned and cooked through. Add the sauce mixture and cook, stirring, for 5 minutes or until well blended.
  3. If you are clueless how to make perfect lettuce cups like I was until last night. I suggest watching this instructional youtube video as it worked very well for me http://youtu.be/xDBxUNOkLi0
  4. Spoon the beef mixture into lettuce cups and serve!
  5. Enjoy!

*Photo is an original belonging to me

**Recipe is originally printed in the “Flat Belly Diet Cookbook”