Cheesy Shrimp and Grits

Shrimp and Cheesy Grits

1 c. quick cooking grits

2 c. water or ff chicken broth

2 c. skim milk or ff half and half

2 tsp chicken soup base

½ tsp smoked salt

1 lb raw peeled and deveined shrimp

6 oz Al Fresca Chicken Andouille sausage

1 TB extra virgin olive oil

¾ c. diced onion

1 c. diced green bell pepper

1 c. sliced celery

½ jalapeno pepper, seeded and minced

Dash roasted garlic powder

1 tsp Cajun seasoning

3 TB flour

14.5 oz can fire roasted tomatoes, with juice

1 can tomatoes with green chilies, undrained

1 c. dry white wine

1 bay leaf

Salt and pepper, to taste

½ c. shredded cheddar cheese

¼ c. grated Parmesan cheese

 

Bring milk, broth, chicken soup base and smoked salt to a boil in saucepan; slowly whisk in grits, reduce heat to low and simmer until thick, stirring often.  Add oil to large skillet and add onion, bell pepper, celery and jalapeno; cook over medium heat until onion is translucent. Add sliced chicken sausage, garlic powder and Cajun seasoning; cook until fragrant, about 1 minute. Sprinkle flower over vegetables; gradually stir in tomatoes and wine, cooking until sauce begins to thicken, about 3 minutes. Reduce heat to low and add bay leaf to sauce, simmer 5 minutes; season with salt and pepper. Add shrimp and cook until shrimp are pink, 5 to 8 minutes. Just before serving, stir cheeses into grits until melted. Spoon grits into serving bowl and top with sauce mixture.

Yield: 4 servings.  Per serving= 531 Calories; 9g Fat (16.4% calories from fat); 48g Protein; 59g Carbohydrate; 4g Dietary Fiber; 216mg Cholesterol; 1472mg Sodium.

We LOVE this!

 

Best Pasta Salad

This could be a side or a light main dish.bestpastasalad

Best Pasta Salad

1 c./3 oz Smart Taste elbows

3 eggs, boiled

8 oz diced ham

2 c. broccoli flowerets

2 c. sliced celery

3 oz shredded reduced fat cheese

1/3 c. diced red bell pepper

3 TB white wine vinegar

3 TB Splenda

2 slices bacon, cooked, drained & chopped

½ c. + 1 TB light mayo

1/3 c. sliced green onion

Salt & pepper, to taste

 

Combine all ingredients in large bowl and chill.

Yield: 5 servings. Per serving= 287 Calories; 17g Fat (52.0% calories from fat); 19g Protein; 16g Carbohydrate; 3g Dietary Fiber; 158mg Cholesterol; 976mg Sodium.

Jalapeno Popper Mac & Cheese

We really liked this.

We added chicken and made it a main dish instead of side.

Jalapeno Popper Mac & Cheese

2 c. Smart Taste elbow macaroni

8 oz Velveeta

2 oz light cream cheese

3 slices bacon, cooked and chopped

1/3 c. diced tamed jalapenos

Boil pasta until al dente’. Drain and add remaining ingredients, stirring until well combined.

Yield: 6 servings. Per serving= 350 Calories; 18g Fat (43.3% calories from fat); 18g Protein; 35g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1079mg Sodium.

 

Zucchini Tots

Zucchini Tots

2 c. packed shredded zucchini

2 large eggs

2/3 c. shredded Italian blend cheese

1/2 c. Panko

1 TB Italian bread crumbs

1 tsp Italian seasoning

Salt and pepper, to taste

 Preheat oven to 400*. Shred zucchini and place between paper towels; press to remove as much moisture as possible. Place zucchini in large bowl with all remaining ingredients. Mix well. Place spoonfuls onto parchment lined cookie sheets and bake 20-25 minutes until golden brown.

Yield 32 tots. Per tot= 16 Calories; 1g Fat (42.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 41mg Sodium

 

Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken

1 lb large chicken breasts (2 breasts)

4 oz light cream cheese

½ c. frozen spinach, thawed and squeezed dry

½ can artichoke hearts

1 TB ranch dressing powder

Dash garlic powder

1/3 c. shredded parmesan cheese

 

Preheat oven to 450*. Cut a pocket into each breast. Combine cream cheese, spinach, artichokes, ranch powder, garlic powder and parmesan cheese.  Stuff half into each breast and cook 15-20 minutes until no longer pink and juices run clear.

 

Stuffed Pepper Casserole

This was great!

Stuffed Pepper Casserole

1 lb ground beef

1/2 c. diced onion

Dash garlic powder

2 c. diced bell peppers

1/2 tsp salt

1/4 tsp pepper

14.5 oz can diced tomatoes

14.5 oz can beef broth

8 oz can tomato sauce

1 TB soy sauce

1 tsp Italian seasoning

1 c. uncooked wild rice

1 1/2 c. shredded reduced fat cheddar cheese

In large saucepan, cook beef, onion and garlic over med-high heat 5 to 7 minutes. Add bell pepper, salt and pepper. Cook 5 to 7 minutes or until peppers start to soften. Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice and return to boiling. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with cheese.

Yield 6 servings.