Baked Shrimp with Tomatoes and Feta

Shrimp, shrimp, shrimp. I love shrimp!

This is a fast way to prepare shrimp with lots of flavor. Plus it looks fancy. I can't wait to make this again!

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Preheat the oven to 425 degrees F.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Serve over rice.

Recipe from Ellie Krieger

Cajun Red Beans and Rice with Drop Biscuits

I make no claims about the 'authenticity' of this dish; all you need to know is it's delicious.

This meal has earned a place in the meal rotation of late. It's relatively fast and simple and always satisfying. I need to remember to double it so I can have enough for lunch the next day.

2 tablespoons olive oil

6 oz. (or more) chicken andouille (or other chicken sausage), chopped
1 green bell pepper, chopped

1/2 an onion, chopped

2 or 3 stalks of celery, sliced

1 1/2 teaspoons salt-free Cajun seasoning
3/4 teaspoon salt
1/2 teaspoon dried oregano
2 garlic cloves, minced
1 (15-ounce) can red beans (kidney beans), rinsed and drained
1/4 cup water
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 teaspoon freshly ground black pepper
4 cups cooked rice (I use brown)

Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onion, bell pepper, and celery to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

Drop Biscuits

2 cups flour

1 tablespoon baking powder

1 tsp sugar

1/2 tsp salt

4 tablespoons chilled butter, cut into small pieces

1 cup skim milk

Preheat oven to 450 degrees.

Lightly grease a muffin tin with cooking spray.

Combine flour, baking powder, sugar, and salt in a medium bowl.

Blend in cold butter using a pastry blender (I like to use my hands). Mix in the butter until the dough resembles coarse meal. Add in the milk and stir just until moist.

Spoon the dough into the muffin cups.

Bake for 12 minutes or until golden. Serve warm.

Recipes from Cooking Light

Cheesy Turkey Enchiladas with Tomatillo Salsa and Cilantro

This is another recipe I have made lately that I can't wait to make again!

Thanks to Rocco Dispirito!

Serves 4, you may want to double because leftovers would be very welcome.

•12 ounces ground turkey breast
•4 low-carb tortillas,(9 inches each)or whatever kind you have in the fridge
•2/3 cup fat-free spicy black bean dip , (I made my own when I didn't find any in the store)
•Salt
•Freshly ground black pepper
•1 jar (12 ounces) tomatillo salsa , such as Ortega
•1 cup reduced-fat Mexican cheese blend
•1 cup shredded reduced-fat mozzarella cheese
•1/2 cup chopped fresh cilantro

Preheat the oven to 450°.

Heat a large nonstick saute pan over medium-high heat. Add the ground turkey and cook, stirring to break it up a little, until it is just cooked through, about 4 minutes.

Meanwhile, using flameproof tongs, char the tortillas lightly on each side over an open flame, or toast them under a preheated broiler. Keep the tortillas warm by covering them with a clean kitchen towel as you go.

Stir the black bean dip into the turkey. Season with salt and pepper to taste.

Lay the tortillas on a work surface, and divide the turkey mixture among them. Fold the sides of the tortillas in over the filling and roll the tortillas up tightly to encase the filling. Lay them side by-side in a 9x13-inch baking dish.

Spoon the salsa over the tortillas, and sprinkle with the cheese. Bake until the cheese is bubbly and the enchiladas are hot throughout, 10 to 12 minutes.

Sprinkle the cilantro over the enchiladas, and serve.

Grilled Chicken & Pineapple Quesadillas

This falls into the category of things I have made recently that were delicious!!

Thanks once again Pioneer Woman! A recipe inspired by a trip to Hard Rock Cafe.

8 Flour Tortillas
Butter
2 cups Grilled Pineapple, Sliced
3 Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced**
Cilantro
3 Tablespoons Barbecue Sauce

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices **(Ryan and I must be pansies, we had to pull all our jalapeno 'slices' out because we were dying a slow death so I suggest finely dicing the jalapeno and sprinkle it on to your desired spicyness). Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Taco Salad

This is a Grandma Goldsberry classic. Every Sunday night was dinner at Grandma's house while we lived in Provo. We always looked forward to taco salad night!
The dressing for the salad is tomato sauce and Ranch, when these two things mix together on the salad....mmmmmmm!

1 pound ground beef or turkey, cooked with taco seasoning
chopped lettuce
diced tomatoes
1 avocado, diced
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can sliced olives
green onions, sliced
shredded cheddar cheese or Mexican blend
Frito corn chips
1 can tomato sauce with a few drops of Tabasco sauce added, warmed up
Ranch dressing

Place each ingredient in its own bowl and let everyone build their own salad. You could also build the salad in a tostada shell and omit the Fritos. You can substitute salsa for the tomato sauce, if desired.

Print this recipe!

A hot little pocket

This recipe is courtesy of Cooking Light

Tex-Mex Calzones

We just love Tex-Mex 'round here! I did all my chopping while Millie was napping so this was really quick to throw together for dinner. This is just like a home-made hot pocket, there are endless combinations you could try!
Next time I'll make a double batch of the filling and freeze half for later, you will have enough produce and turkey to double the recipe if you want to, just remember to buy two pizza crusts.

8 ounces ground turkey breast*
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder, try chipotle chili powder for heat
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11-ounce) can refrigerated thin-crust pizza dough
3/4 cup shredded Mexican blend cheese
Cooking spray
1/4 cup fat-free sour cream

1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Spoon about 1/2 cup turkey mixture on one side of each dough rectangle. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until browned. Serve with sour cream.

*If you have leftover chicken you can just chop that up and use in place of turkey, 2 cups.

Enchilada Casserole

Recipe from 'Pampered Chef'
This is a really fast meal to throw together and it warms in the microwave for those days you don't want to turn the oven on.

1 lb 95% lean ground beef
1 tbsp taco seasoning (no sodium)
¼ tsp salt (omit if using full sodium taco seasoning)
1 can enchilada sauce
¼ cup water
½ cup medium thick and chunky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro, divided
1 cup shredded Colby & Monterey Jack cheese blend, divided
Sour Cream and lime wedges (optional)

I like to stir about a half cup black beans in with the meat mixture for extra fiber and to make it more filling.

1. Combine beef, seasoning mix and salt in 10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
2. As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces. Snip cilantro easily using Kitchen Shears.
3. Arrange half of the tortillas evenly over bottom of deep casserole dish; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
4. Microwave dish on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.Yield 6 servings

For a variation, swap ground turkey for the beef and a green enchilada sauce for the red.