Shrimp Rolls

*amounts are approximate, adjust them to your taste preference

 1 lb. Large or Medium Shrimp, peeled & deveined, tails cut  off

 3 tbsp. Olive Oil

1 tbsp. Lemon Juice

3-4 cloves Garlic, minced

salt & pepper

Dressing:

 1/2 c. Low Fat Mayo

1 tsp. Lemon Juice

1 tbsp. Dried Parsley

2-3 tbsp. Minced Fresh Chives

1/2 tsp. Sugar

6" Whole Wheat Sub Buns

Shredded Lettuce

thin slices of Red Onion, rings separated

In a large ziplock combine olive oil, lemon juice, garlic, salt & pepper. Add shrimp, seal, turn to coat, marinate overnight in the fridge. Remove from marinade, discard marinade, and grill or broil until done.

while shrimp are cooking, combine dressing ingredients.

Split buns (and toast/grill if you like a crusty roll). Have everything ready to go - once shrimp are cooked, divide among buns, top with dressing, shredded lettuce and onion. Serve immediately.

 On the Border Shrimp Salad

posted by Nancy NJ, TOH

 1 lb .Large Shrimp, cooked, peeled & deveined

15 oz. can Black Beans, drained & rinsed

1 cup Whole Kernel Corn (if frozen, thaw; if canned, drain)

1/2 c. Chopped Red Pepper (I used jarred roasted red pepper)

1/2 c. Chopped Celery

1/4 c. Chopped Red Onion

1/4 c. Chopped Fresh Cilantro

3 tbsp. Chopped Green Onion

1 Jalapeno Pepper, seeded & chopped fine

1/4 tsp. Cumin

1 Avocado, pitted & cubed

Dressing:

1/4 c. Olive Oil

3 tbsp. Red Wine Vinegar

3 tbsp. Lime Juice

1 tsp.Dijon Mustard

1 tsp. Honey

1 tsp. Italian Seasoning

Salt & Pepper

In a large bowl, combine all the salad ingredients except avocado. Cover and refrigerate a minimum one hour.

combine dressing ingredients, whisk then pour over salad. Mix well. Pit & cube the avocado, sprinkle on top of salad & serve.

 this is THE shrimp recipe in my house - it's spicy, has a great flavor and easy to make. It's my absolute T&T, fall-back-on, if I could have only one shrimp recipe this would be the one recipe.

yes, it is THAT good~!!!!!

Killer Shrimp

posted by Cittie, TOH

1/4 c. Butter (no substitutes)

1-1/2 tbsp. Olive Oil

2 tbsp. Hot Sauce (like Frank's)

2 tbsp. Worcestershire Sauce

4 tbsp. Lemon Juice

6-8 cloves Garlic, minced

2 tsp. Dried Parsley

2 tsp. Dried Oregano

1  tbsp. Red Pepper Flakes

1 lb Shrimp - salad, medium or large (peel & devein larger shrimp)

1 loaf of good French, Italian or Sourdough Bread

In a small saucepan, combine butter thru red pepper flakes. Over medium-low heat, stir and bring to a low simmer. Let cook 2-3 minutes then remove from the heat. In a glass bowl  (or a large ziploc, but if using a ziplock be sure to cool mixture a little longer) combine shrimp and butter/sauce mixture. Cover and refrigerate a minimum 8 hours. Empty entire bowl (or ziplock) into a shallow baking dish. Bake at 325 for 10 minutes or until shrimp are cooked.

ladle into bowls & serve with fresh bread.

 *this can be grilled. Empty mixture into an aluminum pan, place over medium-high heat & grill until shrimp are done. 

 Shrimp and Crab Enchiladas

 serves 6

12 Whole Wheat Tortillas 

8 oz. Shredded Cheese, divided

6 oz. Crab Meat, drained (two-3 oz cans or if you can find fresh picked in the seafood dept of the grocery store)

1 lb. Cooked medium Shrimp, peeled & deveined

20 oz. Green Enchilada Sauce, divided

8 oz. Sour Cream

1 bunch Green Onions, diced

Spray a 13x9 glass dish with nonstick spray. Spread 1/2 cup of enchilada sauce over the bottom of pan. 

 Combine shrimp, crab and 1 cup of cheese. Divide mixture among tortillas & roll up. Place seam side down in prepared pan. Pour remaining enchilada sauce over all, sprinkle with remaining cheese. Cover and bake at 350 for 30 minutes. Uncover & bake for another 15 minutes.

top each tortilla with a dollup of sour cream and sprinkle with green onions to serve.

 Wild Rice and Shrimp Bake

serves 6

 from Quick Cooking, may/june 2003

6 oz. pkg.Long Grain & Wild Rice Mix (I use Uncle Ben's)

2 tbsp. Olive Oil

1 tbsp. Butter

1 lb. Shrimp, peeled & deveined

1 small Onion, chopped

1 pkg. Sliced Fresh Mushrooms

1 can Cream of Chicken Soup

1/2 c.  crushed Ritz Crackes (I use the whole wheat ones), optional

prepare rice according to package directions. In a large skillet,  heat oil and butter over medium heat. Saute shirmp, onion and mushrooms until shrimp turn pink.

Combine the cooked rice and soup. Stir in the shrimp mixture. Transfer to a greased 2-qt casserole dish (spray with nonstick). Sprinkle with cracker crumbs if desired. Bake at 350 for 20-25 minutes.

 Chicken and Mushroom Tacos

serves 4

from Cooking Light

4 tsp. Olive Oil, divided

1 medium Sweet Onion, sliced thin & rings separated

1/2 tsp. Sugar

2 c. Sliced Fresh Mushrooms (1 pkg from the produce dept. is enough)

2-3 cloves Garlic, minced

1/4 c. White Wine

2 c. Cooked & Shredded (or chopped)  Chicken (about 2 medium b/s breasts)

8 Whole Wheat Tortillas

Sour Cream (use low fat or nonfat if you want, but it's needed on this recipe)

 In a large nonstick skillet, heat 2 tsp. olive oil over medium-high heat. Add onion & cook for 4-5 minutes. Sprinkle with sugar, stir and cook for another 4-5 minutes. Remove to a serving bowl.

Add remaining 2 tsp. olive oil to skillet & heat over medium-high heat. Add mushrooms and garlic. Saute for 4-5 mintues, add wine, cover & reduce to low-medium heat. Cook for 3-4 minutes. Stir in onions and cooked chicken, heat through then transfer to serving bowl.

to serve - spread a small amount of sour cream on one side of each tortilla,  divide chicken/onion mixture among tortillas, roll up and serve.

 Hi All, this is one of the recipes I did last night, and everyone raved about it, so with urging from Muril thought I would begin to post the things I prepared last night.  It will probably take me a few days, but I will try to get them all posted.

Asian Pear Salad

2-3 Asian pears (enough to make about 1 1/2 cups cut in match sticks)

1/4 cup dried cranberries

1/4 cup red onion, thinly sliced

1/4 cup celery, thinly sliced (optional)

Dressing"

1/3 cup low fat mayo or Mircale whip lite

2 Tablespoons rice vinegar

1 packet Splenda or to taste

Salt and pepper to taste.

Pell and core Asian pears and cut into small matchstick pieces.  Add the cranberries, onions and celery.

Mix the dressing ingredients together, pour over salad and chill for at least an hour before serving.

Makes 4 servings.  About 1 cup per serving.  1 Weight Watcher point

This recipe is one of the main courses I made last night for the ladies:

      Apricot & Mustard-Glazed Pork Roast

3 garlic cloves, minced

1 Tablespoon chopped fresh rosemary or 1 tsp. dried

3/4 teaspoon salt

1/4 teaspoon pepper

1 (1 1/4 pound) boneless center-cut pork loin roast, trimmed

2 Tablespoons apricot jam

2 Tablespoons Dijon mustard

Preheat oven to 400 degrees.  Lightly spray a roasting pan with nonstick spray.

Stir together the garlic, rosemary, salt and peper in a small bowl.  Rub the mixture over the pork.  Place the pork in the prepared pan and roast for 30 minutes.

Stir together the jam and mustard i a small bowl and brush all over the pork.  Continue to roast the pork until an instant read thermometer inserted into the center registers 160 degrees for medium.  Transfer to a cutting board and let stand 10 minutes.  Cut teh roast into 12 slices.

Per serving: 3 slices, 237 calories, 10 gr. fat, 0 fiber.  Weight Watchers points= 6

 I don't remember where I got this from, but it has become a favorite in our home.
It was originally a Tea Room recipe - but I have made some changes over the years - so this is how I make it.

Chicken Salad

2 (13 oz.) cans Chicken Breast (about 3 cups)
1/2 C apple - grated
3/4 C red grapes - quartered
1/2 C chopped pecans (or almonds or walnuts)
Onion Powder, Garlic Powder, Salt & White Pepper to taste
3/4 C Mayo
1/4 C Sour Cream
1 T Honey
1/2 t lemon juice

(I use light Mayo and Sour Cream) 

I made this recipe the other night for supper! I loved it, DH thought it was a bit sweet(guess it was from the balsamic vinegar) so may use less of it next time.  I used the full 2 tbs. so will use just 1 Tbs. next time. I used Rose' wine because I had it on hand.  It is very tasty! I am posting it just as I found it online. :) 

Veggie-ful Black Beans and Rice

... You can also throw in extra odds and ends veggies you happen to have on hand, like red pepper, carrots, even celery or zucchini chopped up kind of fine. The leftovers from this pack great for lunch: just put the rice on the bottom of your Tupperware, layer on the beans and tomatoes in the same container, and pop in the microwave at lunch time. It’s so simple my brother could cook it, and cheap, cheap, cheap! Everyone I’ve ever made this for or recommended it to has loved it. (Hmmm, or at least that’s what they tell me. . .) Here’s hoping you will too.

Ingredients

1 14.5 oz can black beans

2 tomatoes

1 large green pepper

2 medium onions

2 cloves garlic

Balsamic vinegar

White cooking wine

Oregano

Salt

Pepper

Olive Oil

Cooked brown rice

Directions:
Chop and saute the onion, green pepper and garlic in 2 tbsps olive oil, until tender. (About ten minutes.) Add the can of beans with their liquid. Add 2 tbsps or so balsamic vinegar, 2 tbsps or so wine, 1.5 tsps oregano, black pepper and a little salt. Add some water if its looking dry or if you like your beans soupy. Bring to a boil, then simmer uncovered for 10-15 minutes. Serve over brown rice, topped generously with seeded, chopped raw tomato.

Nutrition Facts
Approximate values per serving, assuming ½ cup brown rice

I remembered Jeannie(Hayburner) posting this and wanted to try it. I found it on a June HL weekly post. Thanks Jeannie. I may try this soon! YUM!

QUINOA AND BLACK BEANS

Serves 4

INGREDIENTS

• 1 teaspoon vegetable oil (I use canola)

• 1 onion, chopped

• 1 sweet red pepper, chopped

• 3 cloves garlic, peeled and chopped

• 3/4 cup uncooked quinoa

• 1 1/2 cups vegetable broth (I used 1.5 cups chicken broth made from granules + water)

• 1 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper

• salt and pepper to taste (I used a few shakes)

• 1 cup frozen corn kernels

• 1 (15 ounce) can black beans, rinsed and drained (orig. recipe called for 2... I think that's overkill)

• 1/2 cup chopped fresh cilantro (or 4 Tablespoons dried)

DIRECTIONS

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion, sweet red pepper and garlic, and sauté until lightly browned.

2. Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

This recipe is Dusta's(TxCookie) Mom's recipe! Looks Great! Don't you love the comfort foods that have special memories?

Enjoy! :)

Tomato/Basil/Feta Pizza

Photo taken just before putting in the oven! :)

This is so good!!! We brushed the entire crust with EVOO, then put mozzarella cheese on it, added fresh garlic minced(used a pampered chef tool for this), green onions(just cut up some of the blades for this), fresh spinach leaves, then crumbled feta cheese(easy on the feta- because of the sodium- you don't want it to overpower the rest of the flavors), then lastly arrange fresh sliced roma tomatoes(we bought  organic romas because there was only about .37 difference per pound in them and the regular ones and there was no comparison in the quality). Then sprinke with basil and oregano. Bake until crust is golden on bottom and around the edges is getting browned.  I took this photo before baking because I knew that if we waited no one would let me take it before digging in. LOL  Enjoy!  We baked at 350 but we had the special pans that have the holes in the bottom plus we were making 2 pizzas at the same time(kept rotating them between two racks at 5 minute intervals so it was really good and didn't bake too fast that way.

Everyone loved this one better than the supreme pizza we made that had meats and veggies.  It has a perfect blend of flavors! Yum!

Enjoy and happy baking!

I am usually very unhappy with how crock pot pot roast comes out. I never like the flavor, its usually tough to me, etc. But this recipe (I dunno where I found it) is delicious each time Ive made it.

1 tri tip pot roast
1 package italian dressing mix
1 package ranch dressing mix
1 package brown gravy mix
1 package lipton onion soup mix
1 8oz can beef broth
1c water

Place roast in crock pot on low, mix all other ingrediants together and pour over roast.Cook on low 8-10 hours (thats just how long I usually leave mine in there).

It turns out wonderful. Very flavorful "gravy"

Chicken Georgia by Paula Deen


4 TBS Butter
4 boneless skinless chicken breasts
1 c sliced fresh mushrooms
2 tbs minced shallots (sometimes I just use onion)
1/4 tsp salt
1/4 tsp pepper
4 oz grated mozzarella cheese

Melt butter over medium heat and cook mushrooms and shallots with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side. Transfer chicken to platter and top with cheese, then top with mushroom mixture and cover and let stand 5 minutes to melt cheese.


A few things I do differently, I pan saute chicken tenders usually instead of whole chicken breasts (Im usually in a hurry) and I put a light coating of flour on the chicken first, and season with paprika and garlic as well.

Turns out great, always.