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.

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.

 

Italian Pulled Pork

This makes a ton!

 

Italian Pulled Pork

9 lb shoulder butt roast

3 8 oz tomato sauce w/garlic, oregano and basil

1/2 c sliced pepperoncini peppers

1 TB Italian Dressing mix

Place roast in 5 quart slow cooker and top with 8 oz tomato sauce and peppers. Cook on high 10-12 hours. Remove from crock and place in large bowl. Shred meat and add remaining tomato sauces and seasoning.

 

One Pot Mexi Spaghetti

Brian didn’t realize he ate veggie crumbles! He did know it wasn’t beef though.  🙂

One Pot Mexi Spaghetti

12 oz ground beef or veggie beef substitute

1- 2 TB taco seasoning

10 oz Rotel tomatoes w/green chilies

¼ c. tamed jalapenos

6 oz spaghetti pasta

3 c. water

1 c. salsa

½ c. shredded low fat cheddar cheese

½ c. shredded low fat mozzarella cheese

In large saucepan, cook veggie crumbles, taco seasoning and tomatoes.  Add jalapenos, pasta and water; simmer on medium heat.  When water is cooked out, add cheese.

Yield: 4 servings. Per serving= 409 Calories; 13g Fat (27.3% calories from fat); 33g Protein; 43g Carbohydrate; 10g Dietary Fiber; 23mg Cholesterol; 1252mg Sodium.