Fast Food From Home LRR, February 22, 2024February 8, 2025 Written by: Madison Torre With endless restaurants surrounding UConn’s campus, eating out is quite common. While I love to go out, I spend more money than I’d like on dining out. As a student who is conscious of what she eats, it can be hard to navigate the balance between sticking to a diet, while also feeling satisfied enough to not be craving takeout food afterwards. For a while, I stuck to the bland foods that technically keep me full, but didn’t satisfy my love for flavorful food. Now, I have more enticing options in my meal prep rotations that allow me to eat my favorite takeout foods from home! Healthy Chuck’s Margarita Grill Shrimp Tacos (serving: 3 tacos) Ingredients: 1 bag 16-20 count raw shrimp 0 calorie cooking spray 1 tbsp minced garlic ½ tbsp onion powder 1 tsp paprika 1 tsp chili powder Salt and pepper 2-3 limes 2 tbsp orange juice Dole coleslaw mix 1 bunch cilantro, chopped 2 tbsp honey, divided 2 tbsp lite mayo 2 tbsp vinegar (ACV or red wine) ½ red onion, chopped 1.5 cups pineapple, chopped Street style net carb tortillas Images taken by Madison Torre Steps: Devein shrimp, add to a sealable bag Add all dry seasonings Add zest and juice of 1 lime Add 1 tbsp of honey Add orange juice Add garlic Mix and marinate in fridge 2 hours Combine coleslaw, vinegar, mayo, remaining honey, and ~¼ cup cilantro Stir, adjust ratios to liking (I prefer minimal mayo) Put in fridge Combine pineapple, 2 tbsp cilantro, zest and juice of 1 lime, salt, pepper, and red onion in bowl Put in fridge After two hours, heat a pan to medium and add cooking spray Add shrimp, cook for 3-4 minutes Remove from heat Assemble tacos- one tortilla gets two shrimp (cut in pieces), scoop of coleslaw, pineapple salsa, cilantro (serve with lime wedge) **yield: 18 tacos, 95 cals/taco Crumbl Berry Oat Cookies Ingredients: ½ cup melted butter ⅓ cup swerve brown sugar ½ plus ¼ cup swerve white sugar, divided Splash vanilla 46g egg whites ½ tsp cinnamon Pinch of salt 1 cup AP flour 1 cup rolled oats ½ tsp baking soda 1 cup blueberries 1 cup raspberries 1 tbsp lemon juice 8 oz fat free cream cheese 3 cups swerve powdered sugar Image taken by Madison Torre Steps: Preheat oven to 375 F Combine butter, brown sugar and ½ cup white sugar Add vanilla and egg whites Separately, mix cinnamon, pinch of salt, AP flour, rolled oats, baking soda Add to wet ingredients Roll into 12 cookies Bake 10-12 minutes, or until lightly browned While baking, add blueberries, raspberries, lemon juice and remaining white sugar in a pan on medium heat Cook until mixture resembles jam Turn off heat, put jam in bowl to cool Combine cream cheese, splash of vanilla and powdered sugar, add more sugar if needed Once cookies are done and cooled, add a scoop of jam to each, and then add frosting on top **yield: 12 cookies, 100 cal/cookie Related Blog