Guilt Free Pasta

I love pasta!  Especially shrimp pasta!

Sadly, pasta doesn’t love me… 😦  Or my waistline.  So I’ve looked into alternatives. 🙂

Making “zoodles” or zucchini noodles has become a quick and easy solution for my problem and my husboo LOVES them!  He even said he prefers them over traditional noodles!  #SheWon #WifeSkills #WifeyCanBurn 😉

I got the idea for this recipe from SkinnyTaste.  My remixed recipe is below:


  • 1 1/2 tsps. olive oil
  • McCormick Basil & Garlic Seasoning Blend (Season to taste– approximately 1 1/2 tbsp.)
  • 8 oz peeled and deveined shrimp
  • 2 tbsps. minced garlic (I like A LOT of garlic and purchase it minced.)
  • 1 large zucchini, spiralized
  • 1 lemon (or 6 tbsps. lemon juice)


  1. Spiralize the zucchini. Use a large mixing bowl to toss zucchini noodles in 4 tbsp of lemon juice. This will help to keep the noodles from browning. Cover the bowl with plastic wrap and place them in the fridge. (Keep the leftover lemon juice.)
  2. Heat a medium nonstick skillet over medium-high heat.
  3. Add 1 teaspoon of the oil and the shrimp and season with the McCormick Basil & Garlic Seasoning Blend. Cook 2 to 3 minutes.
  4. Add half of the minced garlic and continue cooking 1 more minute, orBasil and Garlic Zoodles on Fix It With Fran until the shrimp is cooked through and opaque. Set aside on a dish.
  5. Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 2 minutes or until the zoodles become limp or “al dente.”
  6. Add the shrimp to the pan and squeeze the other lemon half over the dish. Remove from heat and serve. This should be a large enough dish to divide into servings for two people.
  7. Use leftover lemon juice to top off each plated serving. (This final step is optional.)

I used my WonderEsque Tri Blade Compact Spiralizer to make these, most recently. I received the spiralizer as a product review and it is really neat.  It came with its own cleaning brush and is small enough to be stored in a kitchen drawer (unlike my older spiralizers).  You can see more of its features on Amazon.

WonderEsque Tri Blade Compact Spiralizer Review on Fix_It_With_Fran_dot_com

Disclosure of Material Connection: I received this product in exchange for my honest and unbiased review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Fran’s Fixings

This week I received my “Frosty Vox Box” from the Influenster Blogging Network.  For full disclosure, I received this for testing purposes from Influenster.  Now that the formalities are out of the way, on to the fixings!

This month, I’ve been working on Operation, “Empty Out the Deep Freezer” and it’s been going rather well.

Last week, I made Vegetable Beef Stew and Pan Seared Steaks.  I had more meals planned, but with holiday parties and sporting events, I ended up only making dinner two nights last week.

So on to this week.  I found some drumsticks in the freezer that I decided to thaw, but then I was thrown a curve-ball when Brandon said he wasn’t in the mood for BBQ chicken…. say what?  How can you not be in the mood for BBQ chicken???

But back to the recipe….

With BBQ out the window I set myself to the task of identifying another recipe to use for the chicken. Thankfully, dark meat is pretty forgiving, so I knew I had that working in my favor.

Then arrives the #FrostyVoxBox.

When I saw the bottle of McCormick Gourmet’s Thyme I knew I found my solution. I’m a big McCormick fan, so I partnered the Thyme with McCormick’s Lemon Pepper grinder and went to work! Here’s photographic evidence:



My “recipe” was pretty simple. I set the oven at 375°. I didn’t measure the seasoning (gasp). I believe in adding seasoning until it looks right…. AGAIN, chicken is pretty forgiving, so while this may not be the best method, it works. Just make sure you coat each side evenly. I used a vaporizer to apply olive oil to each side, covered my Pyrex dish with aluminum foil then baked the chicken for 30 minutes. Then I removed the foil and baked the chicken for an additional 30 minutes. I served the chicken alongside collards, stovetop stuffing and rice. Nothing fancy.

My final review. Thyme is on my side. YES it is. 🙂 I look forward to using it in more recipes.

Now go fix something! 🙂

The Day We Conquered Kale

Last week, I got a bag of Nature Green’s Kale Greens and said I was going to try to make Kale chips.

For some reason, I thought Kale would be really challenging to work with at home. I’m a southern girl, but I left the art of cooking collards and greens to my mother because she does it well!

With light trepidation, I went on Pinterest, got some inspiration, and got to fixing!

Fix-It Fran’s Kale Chips:
-1 bag, Nature Green, Kale Greens
-Sugar (3 Tbsp.)
-Garlic Powder (1/2 tsp.)
-Cayenne Powder (A pinch–optional)
-Mustard Powder (1/8 tsp.)
-Parmesan Cheese (6 Tbsp.)
-Olive Oil (I used an all natural spray–a light drizzle should be fine)

First Batch:
For the first batch, I set the oven to 325°F. Gathered my ingredients and tossed the kale in olive oil. I incorporated about half of the dry ingredients into the kale-olive oil mix and reserved the rest to sprinkle on afterward.

Next, I lined a cookie sheet with parchment paper and arranged the kale in an even layer. I read a few recipes that warned of overlapping leaves creating a “steaming” environment, but I didn’t have that problem. Just make sure your greens are as dry as possible before tossing them in oil.

The kale browned in under 10 minutes and I was rather pleased with the results. I sprinkled on more of my seasoning mix and still had some left over (the first batch only used a quarter of the bag).

Since the Kale came pre-cut, there were some tiny pieces that weren’t really “chip worthy.” However, those chips are PERFECT for a make-shift Gremolata

I thought I was done for the day, but then the Husboo requested more….

Mind you, this was a new “health nut” recipe, so I was happy to make another batch. 

Second Batch:
For the second batch, I set the oven to 315° and used the convection mode while repeating the steps I used for the first batch.

Don’t worry if you don’t have a convection oven, I just wanted to see if it would make a difference. I think it was easier to monitor the chips without them browning too quickly, but there was no drastic difference from the first batch.


The final batch


Chips from the first batch


Kale chips

As always, recipes go according to taste. If you’re not a garlic/cayenne pepper/parmesan fan, this may not be the recipe for you–but there’s hope!

Just substitute the ingredient you’d prefer. This is was my first attempt to write down one of my recipes. Hopefully it makes sense. Leave a comment below if you have any questions and I’ll respond ASAP.

You can also check out my Cooking with Kale Pinterest board for other ideas.

Until next time– Go fix something! 🙂