Shrimp Alfredo Over French-Cut Green Beans

 

Hello, friends!

Some meals come together almost by accident and end up becoming instant favorites. This one started as a craving for something warm and creamy — but without the heaviness of pasta. It’s quick, cozy, and perfect for days when you want comfort food in a lighter, portion-friendly way. The best part? It tastes like a treat while still being simple enough for a busy night.

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Family Recipe: Shrimp Alfredo Over French-Cut Green Beans

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: ~20 minutes

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Ingredients

• 1 lb medium shrimp (about 24–28 shrimp; raw or pre-cooked)

• 2–3 tbsp olive oil

• 2–3 cloves garlic (minced, or 1–1½ tsp garlic powder)

• Salt & pepper, to taste

• 4 cups French-cut green beans (fresh, frozen, or canned—heated through)

• 1 cup Alfredo sauce (jarred or homemade)

• ¼–½ cup grated Parmesan cheese, for topping

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Instructions

1. Prepare the shrimp
   Heat olive oil in a large skillet over medium heat. Add garlic and shrimp.

   • For raw shrimp: cook 3–4 minutes, stirring occasionally, until pink and opaque.

   • For pre-cooked shrimp: sauté 2–3 minutes just until warmed through.
     Season lightly with salt and pepper. Remove from heat.

2. Prepare the vegetables
   Heat the French-cut green beans until hot (steam, microwave, or sauté).
   Transfer them to a bowl and toss with the Alfredo sauce until coated.

3. Assemble the bowls
   Divide the creamy green beans evenly among 4 plates or bowls.
   Top each portion with about 6–7 shrimp.

4. Finish and serve
   Add Parmesan cheese and a crack of pepper to each serving.
   Serve warm.

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How I Made Mine (Personal Notes)

For my bariatric portion, I kept it small and simple. I sautéed 6 medium shrimp with a little olive oil, garlic, and salt. Then I warmed 2 oz French-cut green beans, tossed them with 1 oz Alfredo sauce, and placed the shrimp on top with a sprinkle of Parmesan and pepper. It was creamy, cozy, and just enough.

Always and most importantly — thank you to my family and friends for all the love and support that has carried me this far. I will be back for me in the days ahead. This is just the beginning. 💛

Let’s Connect

Have an idea?
Share it in the comments — I’d love to hear what’s working for you during your different phases 💛

Till we meet again

love and find joy in your day 

Louise

Tiny Meals + Family Combo - Salmon Patty Cups

 

Hello everyone! I hope you’re doing well. I’ve been back in the kitchen playing with quick, simple meals again. Growing up, salmon patties were one of those “stretch it and feed everybody” dinners in our house — a can of salmon, some crumbs, an egg, and a whole lot of love.

So this week I decided to make a faster, cleaner version of that old classic by turning them into little Salmon Patty Cups. No frying pan, no grease popping, no big mess — just mix, scoop into a muffin pan, and let the air fryer (or oven) do the work. They came out golden, firm, and honestly even better than I remembered.

I added a small note at the end for anyone who eats smaller portions like I do now, but the recipe itself is simply an easy, nostalgic, budget-friendly favorite.

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A Quick Note About the Salmon Bones

If you’re using canned salmon, you’ll see the soft little bones inside. They’re not like regular bones — they’re tender, crushable cartilage. Just take your fork and mash them right in.

They completely blend into the mixture, add calcium and minerals, and you never notice them once everything is cooked. This is actually how the classic old-fashioned salmon patties were always made.

So don’t throw them out — mix them in for extra nutrition and no waste.

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Salmon Patty Cups 

Makes: 8 muffin/cupcake pan
Cook Time: 12 minutes in air fryer at 375°F (or bake until set)

Ingredients

• 1 can salmon, liquid and soft bones included

• 1 cup sourdough discard bread crumbs (or regular bread crumbs)(or crackers)

• 1 egg

• 2–3 Tbsp finely diced onion

• Seasonings you like:

  • Old Bay

  • Garlic powder

  • Salt & pepper

  • Hot pepper blend

  • Optional: lemon pepper, parsley, smoked paprika

• Cooking spray

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Instructions

1. Mash salmon with a fork (I put a glove on and just mushed it all )— including the soft bones — until everything blends smoothly. Keeping all the juice, (don't worry it will absorb into the bread crumbs)

2. Add crumbs, egg, onion, and seasonings.

3. Spray your muffin pan well so the cups release easily.

4. Divide mixture into 8 cups.

5. Air fry at 375°F for 12 minutes, or bake until they’re golden and firm.

6. they will get nice and crispy

7. Let cool a few minutes so they come out easily.

   
   
   

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Optional Dipping Sauce

Here’s the quick little sauce I made with mine:

Horseradish Ketchup

• 2 Tbsp ketchup (regular or no-sugar)

• ½–1 tsp horseradish

• Pinch of salt and pepper

• Optional: tiny squeeze of lemon

Mix and serve on the side. It adds the perfect tangy kick.

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Macros

Regular Portion (1 Cup)

• Calories: ~62

• Protein: ~4.8 g

• Carbs: ~5 g

• Fat: ~2.8 g

My Portion (1½ Cups = 4 oz)

• Calories: ~93

• Protein: ~7.2 g

• Carbs: ~7.5 g

• Fat: ~4.2 g

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My Bariatric Journey

If you’re someone eating smaller portions these days, these cups really work well. They reheat beautifully, fit nicely into a 4-oz serving, and still feel like “real food” — warm, filling, and familiar. I had one and 1/2 and it came to around 4oz and then sided with a little cottage cheese. 

“Taste and see that the Lord is good; blessed is the one who takes refuge in Him.” — Psalm 34:8

Thanks for always being with me on this journey.
If you have any comments or questions, please don’t hesitate to reach out — I always love hearing from you.

Life is to be lived, and live it.
Find your joy.
— Louise

Better than the Jar Salsa - Pantry Series

 

🌶️ Pantry Series: Better-Than-the-Jar Salsa

Use What You Have — Fresh, Simple, and Sleeve-Friendly

Welcome to my Pantry Series, where I take a look at what’s already in the kitchen and make something satisfying out of it — no special trips to the store, no complicated ingredients, just real, doable food.

The other night I was completely out of my Taco Bell sauce and even the jarred salsa was gone. Instead of giving up, I grabbed what I had: a can of diced tomatoes, half a jalapeño, some onion, and a lemon. A few minutes later, I had something fresh, bright, and far better than anything from a jar.

This little recipe reminded me that even in the middle of my gastric sleeve bariatric journey, food can still feel fresh and full of life. So many meals at this stage are soft or simple, but every now and then something wakes your taste buds up again — this was one of those moments.

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Better-Than-the-Jar Salsa

🥣 What I Used

• 1 can diced tomatoes (I kept the juice for extra body)

• ½ jalapeño, finely chopped (or about 1 tablespoon jarred jalapeños, drained and minced)

• ¼–½ onion, chopped

• Juice of ½ lemon

• 1 small clove garlic (or ¼ tsp garlic powder)

• ¼ tsp cumin

• Salt to taste

• (Optional: pinch of sugar to balance acidity)

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🔪 How To Make It

1. Add all ingredients to a blender or food processor.

2. Pulse until you reach your desired consistency — smooth like restaurant salsa or left a bit chunky for texture.

3. Taste and adjust: add more lemon for brightness, salt for flavor, or cumin for warmth.

4. Chill 10–15 minutes before serving so the flavors can blend together.

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🍋 Notes

This recipe makes about 2 cups of salsa — just enough to enjoy fresh for a few days. Keeping the tomato juice makes it chunkier and adds depth, and the garlic and cumin bring warmth without needing cilantro.

It’s light, refreshing, and bariatric-friendly — adding brightness to eggs, chicken, tacos, or even mixed into cottage cheese or refried beans for an easy protein-packed dip.

Sometimes, the best meals are born out of the moments when you simply use what you have.

Let’s Connect

Have an idea?
Share it in the comments — I’d love to hear what’s working for you during your different phases 💛

Till we meet again

love and find joy in your day 

Louise