Speedy Shrimp Supper
1 lb. uncooked peeled medium shrimp
1 medium onion, chopped
1 colored bell pepper, chopped
2 cups fresh vegetables such as asparagus, zucchini, squash
2 T. olive oil
fresh lemon juice
salt and pepper to taste
rice or pasta
In a large skillet, sauté the onion over medium heat in the olive oil until clear and soft. Add the bell pepper and other vegetables: cook until they are just heated through and opaque in color. Season with lemon juice, salt and pepper. Serve immediately. This can be served over pasta, rice or couscous. If you want to sped things up, use a pouch of microwaveable cook rice. Serves 4.
Mexican Chicken Chowder
1 medium onion, chopped
2 T butter
2 cups half n half
1 cup Monterey Jack cheese
2 (4 ounce) cans chopped green chilies
2 tsp cumin
½ tsp cayenne pepper
2 cloves garlic minced
1 (14 ounce) can chicken broth
2 cups sharp cheddar cheese
1 (15 ounce) can cream style corn
3 cups chopped cooked chicken
salt and pepper to taste
Sauté onion and garlic in butter over medium heat until onion is partially cooked. Stir in chicken broth, half n half, cheeses, corn, green chilies, cumin and cayenne pepper. Cook over medium heat, stirring regularly until mixture is hot and cheese has melted. Add salt and pepper to taste. Stir in chicken and continue cooking over low heat for another 10-15 minutes, stirring. Serves 6-8.
Santa Fe Salmon
1 & 1/2 lbs. salmon fillets
1/4 tsp. salt
1/8 tsp. pepper
1 (10 ounce) can diced tomatoes with lime juice and cilantro, drained well (Rot-el)
1/2 cup light mayonnaise
Cut salmon into 4 servings. Season with salt and pepper. Wash hands. Preheat large saute pan on medium high for 2-3 minutes. Combine tomatoes with mayonnaise in medium bowl. Coat both sides of salmon, using a brush. Add remaining tomato mixture to pan. Cover and cook for 3-5 minutes on each side or until fish is opaque and separates easily with a fork. Cook time will vary depending on the thickness of the fillets. Serves 4.
Chicken Spinach Stuffed Shells
2 (10 ounce) packages frozen spinach
2 cups chopped roasted chicken
¼ tsp. ground nutmeg
1 Tbs. basil
1 (16 ounce) carton low fat cottage cheese
1 egg, beaten
¼ cup grated Parmesan cheese
18 jumbo shells, cooked
1 (16 ounce) jar Alfredo sauce
Drain chopped spinach; press between paper towels. Stir together spinach, chicken, nutmeg and basil. Lightly beat cottage cheese, egg and Parmesan cheese; stir in with chicken mixture. Spoon mixture into shells. Spread ½ of Alfredo sauce into lightly greased 9x13 inch baking dish. Bake covered at 350 degrees for 45 minutes. Remove from oven and let sit for 10 minutes. Serves 6.
Beef and Broccoli
12 ounces fresh broccoli florets
1 ½ lbs. beef skirt steak
1 Tbs. olive oil
3 Tbs. minced garlic
1 Tbs. ginger spice blend paste
½ cup oyster sauce
¼ cup reduced sodium chicken broth
2 Tbs. brown sugar
1 Tbs. cornstarch
2 Tbs. lite soy sauce
2 Tbs. dry sherry
Cut broccoli into bite sized pieces; place in microwave safe dish. Cover and microwave on high for 4-5 minutes. Meanwhile, slice steak thinly. Preheat large sauté’ pan on medium-high for 2-3 minutes. Place oil in pan; swirl to coat. Add steak, garlic, and ginger paste; cook for 3-4 minutes stirring occasionally or until meat is lightly browned, While steak cooks, combine remaining ingredients, except broccoli in small bowl until well blended. Stir broccoli and sauce mixture into beef. Bring to a boil; cook for 2-3 minutes or until sauce thickens and broccoli is desired doneness. Serve over rice.
Pork Tenderloin with Cherry Almond Sauce
1 (4 to 6 lb.) pork loin
1 (12 ounce) jar cherry preserves
1/3 cup corn syrup
¼ cup red wine vinegar
¼ tsp. salt
¼ tsp. nutmeg
¼ tsp. ground cloves
¼ tsp. cinnamon
1/8 tsp. ground black pepper
¼ cup slivered almonds
Preheat oven to 325 degrees. Place loin on rack in shallow roasting pan. Place in oven uncovered for about 3 hours. Combine preserves, syrup, vinegar, salt and spices; bring to a boil and boil for 1 minute. Add almonds. Baste loin with sauce the last 30 minutes of roasting. Use remaining sauce with the loin. Serves 10-12.
Crockpot Chocolate Clusters
16-ounce jar unsalted dry roasted peanuts
16-ounce jar salted dry roasted peanuts
1 bar German chocolate
½ cup peanut butter chips
12 ounces chocolate chips (semi sweet)
24-ounce package chocolate bark
24-ounce package white almond bark
Layer ingredients in order listed with peanuts on bottom and almond bark on top. Do not mix or stir. Cook on low setting for 2 hours and 15 minutes. Do not remove lid while cooking. After cooking time, remove lid and mix well. Drop by spoonfuls on wax paper. After candy has hardened, remove from wax paper and transfer to a container. Makes 100 plus pieces.
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