Raspberry Coconut Overnight Oats

I used this recipe as inspiration for these overnight oats. The best idea was using all fruit jam as the sweetener! I made some changes because we only keep Greek yogurt on hand but I don't really like the tanginess of it (Greg is the one that eats it) but I didn't want to buy regular yogurt just for this so I used less yogurt and swapped the milk for coconut milk to try to mask the tanginess of the yogurt and it's delicious!

Ingredients:
1/2 c full fat plain Greek yogurt
1 1/2 c full fat coconut milk
1/3 c all fruit jam (we have used raspberry but any would be great!)
1 tsp vanilla
1 c rolled oats
2 T chia seeds
2/3 c chopped almonds

In a bowl whisk together the first 4 ingredients. When the jam is all incorporated in, stir in the oats, chia seeds, and half of the almonds. Mix well, cover the bowl, and refrigerate overnight. This makes 4 servings. Use the other half of the almonds to sprinkle on top when you serve it

Cajun Fettuccine

Ingredients:
12 oz dry Fettuccine
1 T olive oil
1 lb peeled and deveined shrimp
Cajun seasoning
Half a small white onion, diced
2 cloves garlic, minced
1/2 c chicken stock
1/4 c cream
1 c frozen corn
1/2 c grated Parmesan
Salt and pepper to taste

Cook pasta according to package directions. Meanwhile, sprinkle one side of the shrimp with the Cajun seasoning, just enough to lightly coat the one side. Drizzle the olive oil in a skillet and heat over medium high heat. Add the shrimp once the oil is hot and cook for about 2 minutes per side, or until opaque. Remove the shrimp from the skillet and add the onion. There will should be brown bits on the bottom of the skillet, that is what you want! Don't clean it out! Cook the onion for a couple of minutes until softened and then add the garlic. Stir and let cook for just about 20 seconds so the garlic doesn't burn and quickly add the chicken stock, scraping up all the brown bits in the pan. Add the cream and stir well. Add the corn and Parmesan and season to taste. When the pasta is cooked al dente, remove it from the water and put directly into the sauce. You want some of the water on the pasta to get into your sauce. The starchy pasta water helps pull the sauce together. Toss it together and add the shrimp back in