Shrimp & Pesto Quinoa Bowls

This is a great summertime meal!

Shrimp & Pesto Quinoa Bowls

2/3 c. prepared pesto

1 TB balsamic vinegar

1 TB EVOO

½ tsp salt

¼ tsp pepper

1 lb shrimp, peeled and deveined

4 c. arugula and spinach

2 c. cooked quinoa

1 c. halved cherry tomatoes

1 avocado, diced

In a large bowl, whisk pesto, vinegar, oil, salt and pepper. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside. Heat large cast iron skillet; add shrimp and cook until just cooked through with a slight char. Remove to a plate. Add arugula and spinach to the large bowl with pesto mix and toss to coat. Divide arugula mixture between four bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.

Yield: 4 servings. Per serving= 505 Calories; 25g Fat (44.1% calories from fat); 34g Protein; 38g Carbohydrate; 5g Dietary Fiber; 178mg Cholesterol; 595mg Sodium.

Hungarian Goulash

This is really easy to cook up. Serve with a salad or green beans or some other side for a complete meal.

Hungarian Goulash

1 onion, diced

2 lb beef stew meat

1-2 TB  smoked paprika

1 tsp salt

½ tsp black pepper

1 (10 oz) tomato soup

Dash garlic powder

4 oz onion and chive cream cheese

In large skillet, cook onion and beef. Add paprika, salt and pepper. Cook until meat is done. Then add soup, garlic powder and onion and chive cream cheese. Combine well and heat through. Serve over rice or pasta.

Yield: 6 servings

Taco Spaghetti

Yummy comfort food!

Taco Spaghetti

1/3 c. diced onion

1 lb. 90/10 ground beef

3 TB taco seasoning

2 tsp chicken bouillon

10 oz can diced tomatoes w/ green chilies

8 oz dry whole wheat spaghetti

2 c. water

4 oz Velveeta cheese

½ c. shredded reduced fat cheddar cheese

In large saucepan, cook onion and ground beef until beef is no longer pink. Add seasoning, bouillon, tomatoes, pasta, and water; stir to combine.  When pasta is al dente’, add Velveeta and cheese and combine until melted.

Yield: 5 servings.

Shrimp Scampi Florentine

This was really good! And came in handy when the week’s veggie box contained a lot of spinach.

Shrimp Scampi Florentine

6 oz whole wheat spaghetti

1 TB butter

¼ c. EVOO

3 TB prepared basil pesto

Dash garlic powder

½ c. sliced grape tomatoes

¼ tsp red pepper flakes

¼ tsp black pepper

3 oz veggie cream cheese

1 lb large shrimp, peeled and deveined

2 c. fresh spinach, rinsed and stemmed

Cook spaghetti to al dente’ in boiling water. Combine butter and olive oil in large skillet over medium heat. Stir in pesto, garlic powder and tomatoes and simmer until the tomatoes soften, about 2 minutes. Add cream cheese and stir to combine. Season with red pepper flakes and black pepper. Stir in the shrimp and cook just until they turn pink. Add the spinach and stir until wilted, about 1 minute. Fold in pasta and serve.

Yield: 4 servings.

Breakfast Grilled Cheese Sandwiches

Hubby loved these.

Breakfast Grilled Cheese Sandwiches

8 eggs

¼ tsp salt

¼ tsp pepper

1/8 c. milk

8 slices Colby cheddar

12 strips cooked bacon (or ham)

8 slices low cal wheat bread

Whisk eggs, milk, salt and pepper. Spray medium skillet with cooking spray and add eggs. Make sure eggs cook evenly. When it begins to bubble or set on top, flip to the other side; about 3 minutes on each side. If it breaks, just try to keep the pieces large. Place cooked egg on a plate and wipe out the skillet. Place cheese on each side of bread, then enough egg to cover the bread and 3 strips of bacon (you could also use ham slices). Spray outsides of bread with butter spray and cook in skillet over medium heat.

Yield: 4 sandwiches.

Cranberry Chipotle Chicken Enchiladas

Tasty enchilada version with spicy and sweet.

Cranberry Chipotle Chicken Enchiladas

2 ½ c. diced cooked chicken

15 oz can black beans, rinsed and drained

1 c. shredded, reduced fat Colby-Jack cheese, divided

14 oz can whole berry cranberry sauce, divided

3 oz light cream cheese

1 ½ c. salsa, divided

1 to 2 TB finely chopped chipotle peppers in adobo sauce

1 tsp cumin

1 tsp chili powder

1 tsp smoked paprika

½ tsp black pepper

8 low carb tortillas

Preheat oven to 350*. Combine chicken, beans, ¾ cup of cheese, 2/3 cup cranberry sauce, cream cheese, salsa, chipotle peppers, cumin, chili powder, and pepper. Place ¾ c of chicken mixture on the center of each tortilla. Roll up and place in greased 13×9 pan, seam side down. Combine the remaining salsa and cranberry sauce; pour over enchiladas and top with remaining cheese. Bake 25 minutes or until bubbly.

Yield: 8 servings.

Chorizo Breakfast Tacos

Hubby and I loved these!

Chorizo Breakfast Tacos

7 oz pork chorizo

12 oz shredded potatoes

1/3 c. diced onion

½ tsp garlic powder

½ tsp onion powder

Salt and pepper, to taste

6 eggs, beaten

8 Small tortillas

½ c. shredded cheddar cheese

Salsa, cilantro- optional

Add chorizo, potatoes and onion to large skillet.  Cook until potatoes are done. Add garlic powder, onion powder, salt and pepper.  Add eggs and stir so softly set. Divide mixture between tortillas and top with cheese and salsa and cilantro, if desired.

Yield: 8

Honey Mustard Chicken Thighs

Honey Mustard Chicken Thighs

¼ c. Dijon mustard

¼ c. grainy mustard

½ c. honey

1 tsp soy sauce

½ tsp dried tarragon

½ tsp ginger powder

6-8 boneless, skinless chicken thighs

Preheat oven to 350⁰. Combine Dijon, grainy mustard, honey, soy sauce, tarragon and ginger in a large bowl. Coat chicken in mustard mixture and place on baking sheet. I added diced potatoes to the baking sheet and poured the remaining mustard mixture over all.  You could always leave the potatoes off or use other vegetables of your choice. Brussels sprouts might be good.

Yield: 6 servings.

Quinoa Chicken

Quinoa Chicken

2 c. fat free chicken broth

1 c. quinoa, rinsed

½ c. diced onion

½ tsp garlic powder

1 tsp smoked paprika

1 tsp chili powder

1 lb ground chicken or turkey

14 oz can diced tomatoes with green chilies

14 oz can black beans, rinsed and drained

11 oz can green enchilada sauce

In medium sauce pan, bring broth to a boil and add quinoa; cook until water is absorbed. Meanwhile, in a large skillet, cook onion, garlic powder, paprika, chili powder and ground chicken (could also use diced chicken breast or thighs or cooked roasted chicken instead). When chicken is done add tomatoes, black beans and enchilada sauce. Add cooked quinoa and combine.  

Yield: 4 servings.

Ranch-Baked Chicken w/Bacon, Brussels Sprouts and Potatoes

Ranch-Baked Chicken w/ Bacon, Sprouts and Potatoes

4 boneless, skinless chicken thighs or breasts

1 lb red potatoes, halved or quartered

1 lb Brussels sprouts, trimmed

Salt & pepper, to taste

½ tsp garlic powder

½ tsp thyme

1 oz pkg Ranch dressing powder

6 slices bacon

Preheat oven to 400⁰. Line baking sheet with foil and spray with cooking spray. Place chicken on baking sheet. Add potatoes and sprouts to baking sheet.  Sprinkle all with salt, pepper, garlic powder and thyme. Pour Ranch dressing powder over all then lay bacon over the top.

Bake until chicken is no longer pink and juices run clear, about 30-35 minutes.

Yield: 4 servings.