Grilled Shrimp, Sausage, Mushroom and Red Pepper Kabobs

I have to share this recipe that I made up entirely by myself (yay me!).  It was so good and light - perfect for adding to the rotation as we come into summer!  You can easily switch out the ingredients to your liking. -mom2brs

Grilled Shrimp; Sausage; Mushroom & Red Pepper Kabobs
mom2brs

Ingredients:

3/4 lb raw shrimp; peeled and deveined

1 pkg of raw mushrooms - cleaned and de-stemmed

1 red pepper, cut into lengths and small pieces

1 pkg chicken sausage (mine was flavored with pesto...but there are spicier versions)

Italian dressing

Lemon pepper

Olive oil

Garlic

Directions:

Night before 

Sautee sausage about 3/4 through cooking; set aside on paper towels to drain and cool.  

Peel and devein shrimp; cut pepper and clean/ de-stem mushrooms (keep only the tops of mushrooms)

In separate plastic bags, put Italian dressing for any component you want to marinade in it (I did mushrooms and peppers); put lemon pepper seasoning; garlic and olive oil for others ( I did the shrimp in that) and the cooked items (i.e.: sausage - goes in a separate bag)

Refrigerate / Marinate overnite

Night Of:

Soak wooden skewers for 30 minutes in cold water

Preheat oven to about 350 degrees

Load your skewers with your items (I separated half cooked items from raw)

Veggies cook a little longer - so put them on first for about 10 minutes total (rotating throughout)

Shrimp and pre-cooked items take 3-5 minutes (rotating throughout)

I served over brown rice.  It made an amazing meal!

Feta Chicken Salad

Chicken Salad
mom2brs

Ingredients:
Cut up cooked chicken
6 tbsp mayo (I used the Olive Oil kind to reduce calories)
1 (6oz) container non fat greek yogurt
4 oz feta cheese (I used one with herbs in it)
Spices to your liking - I used onion powder; garlic powder; old bay & celery salt.  I didn't really measure any of it - just a few shakes on top then stirred then a few more shakes

Directions:
Combine above ingredients and refrigerate
Serve cold on club rolls

I served that with green beans and potatoes.  I par boiled the potatoes then threw them on a grill pan.  I roasted them on the grill for about 10 minutes with some EVOO; kosher salt; pepper and rosemary.  They turned out really delicious and with the right amount of crispiness. 

ETA: I forgot to put the 1 ingredient that added the most flavor (the feta).    

Pasta Carbonara

(Jenny-momslashchef)

All the above ideas are great, but one I haven't seen mentioned yet is my favorite easy dinner: spaghetti carbonara.

I boil spaghetti or fettuccini until al dente, save 1 cup of pasta water, drain and set pasta aside.

In pan add a few slices of bacon, chopped, and saute until crisp. Throw in some frozen peas, let them warm through, then throw in the cooked pasta. Add a few tablespoons of pasta water. Meanwhile, whisk 2 eggs, a lot of pepper, some salt and a handful of grated parm, dump over the pasta bacon mixture and stir, stir, stir until the eggs go from eggy looking to a pale yellow coating over the pasta, add tablespoons of pasta water as needed to keep it from drying out and to get the sauce to the right consistency.  Serve with more cheese.

This is my absolutely favorite pasta, and is very easy and fast. You can add a tablespoon or two of heavy cream to the egg mixture if you want, you can also just use egg yolks instead of the whole eggs if you want a richer sauce.

Pioneer Dinner SLow Cooker Recipe

Pioneer Dinner Slow Cooker Recipe (4Kowboys)


The Ingredients.

serves 6 

4 large carrots, peeled and chopped into 2-inch chunks

1 yellow onion, peeled and coarsely chopped

4 brown baking potatoes, chopped in 2-inch chunks (I don't usually peel)

4 Italian-flavored sausage, sliced in 1-inch pieces

1 cup beef broth


The Directions.
Use a 6-quart slow cooker. Layer the ingredients into your cooker in this order: carrots, onion, potatoes, and sausage. Pour the broth over the top. Cover and cook on low for 6 to 8 hours, or until the vegetables have reached desired tenderness.

Upside Down Potato and Onion Skillet Tart

Upside Down Potato and Onion Skillet Tart

I use small red potatoes.  I don't peel potatoes as a rule, you can if you prefer.  I just wash them thoroughly and then slice.

2 1/2 tablespoons butter

12 sprigs thyme, strip the leaves from the stems

1 large onion, sliced somewhat thickly ( a tad more than 1/4 inch thick)

1 lb. waxy red potatoes, washed and very thinly sliced
 
2 tablespoons olive oil

1/2 cup grated gruyère

1/2 cup crumbled feta

1 cup grated mozzarella

sea salt and cracked black pepper

Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.

Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.

Turkey and Mushroom Burgers

Turkey & Mushroom Burgers
Sarah ~ Mama2Elli-Bean ~ via Sunset Low-Fat Cookbook
Makes 6 servings

1 egg white
1/4 c dry white wine
1/3 c soft French bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/4 c shallots, finely chopped
1 lb ground turkey breast
4 oz mushrooms, finely chopped
6 onion hamburger buns, split & warmed

1. In a medium-sized bowl, beat egg white and wine until blended.
2. Stir in crumbs, salt, pepper and shallots; then lightly mix in turkey & mushrooms.
3. Shape turkey mixture into 6 patties, each about 1/2" thick.
4. Spray a wide nonstick frying pan with cooking spray and place over med-high heat; add turkey patties.
5. Cook, turning once, until patties are lightly browned on both sides and juices run clear when a knife is inserted into center (about 8-10 mins).
6. Serve on warm rolls; add condiments to taste, if desired.

234 calories, 4g total fat (1g saturated fat), 25g carbs, 22g protein, 49mg cholesterol, 369mg sodium

English Muffin Bread

Carole's English Muffin Bread

(ultrasara) via pinterest via www.onegoodthingbyjillee.com

5 1/2 cups warm water
3 packages RAPID RISE yeast
(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)

Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Hawaiian Chicken Burgers

Hawaiian Chicken Burgers
The-Skipper-Bunch

1 beaten egg
1/4 cup fine dry seasoned bread crumbs
3 tablespoons chopped water chestnuts
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground raw chicken
1/4 cup bottled sweet-and-sour sauce
4 canned pineapple rings
4 kaiser rolls or hamburger buns, split and toasted
Shredded spinach

--- . In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt, and pepper. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.
2. To grill, place patties on an uncovered grill directly over medium coals; cook for 15 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning once and brushing with sweet-and-sour sauce during last 5 minutes of cooking. Meanwhile, place pineapple slices on grill rack. Cook for 5 minutes, turning as needed.
3. To serve burgers, sprinkle bottom half of each bun with some shredded spinach. Top with patties. Brush patties with sweet-and-sour sauce and top with pineapple slices.

Carrots in Almond Sauce

Carrots in Almond Sauce
(Taste of Home)

1 pound carrots julienned (I am usually lazy and just slice them ;)
1/2 C. thinly sliced green onions
1/4 C. butter or marg. (I use a bit less)
1 t. cornstarch
1/2 C. chicken broth (may use water + bouillon)
1/2 t. dill weed
1/8 t. pepper
1/4 C. sliced almonds, toasted

Cook carrots only until tender-crisp. Drain and transfer to a serving bowl and keep warm. Saute onions in butter until tender. Combine cornstarch and chicken broth until smooth and stir into onions. Add dill and pepper. Bring to a boil over medium heat anc cook for 1 minute or until thickened. Stir in almonds, stir into carrots to coat. 6 servings

Eggplant Italiano

Eggplant Italiano:

Coat 1/2 in. thick slices eggplant with beaten egg white, then instant mashed potato flakes.

Place on wire rack on a baking sheet. Coat slices with nonstick spray (use oil mister if you have one); season with dried oregano, salt and pepper.

Bake at 425 for 30 minutes. Turn, spray, season and bake 10 minutes more, or until tender and golden. Serve with marinara sauce.

Enchilada Sauce

Enchilada Sauce
(Jessica)
Ingredients:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Use this economical sauce to prepare enchiladas or any recipe calling for enchilada sauce.

*Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
*Add remaining ingredients bring to a boil and simmer for about 10 minutes.
*Makes about 3 cups sauce.

Maureen’s Notes: I used tomato puree, added a pinch more cumin and 1 tsp paprika. I added the rest of the spices to the flour mixture right before adding the water. Also, always add the water before you add the tomato sauce or you will have hot volcano on your hands. (I did that once and it was not pretty)

Insalata Pizza

Insalata pizza
The-Skipper-Bunch

4 (7-inch) pitas
2 teaspoons bottled minced garlic
1 cup pre-shredded part-skim Mozzarella cheese
1/2 cup thinly sliced Vidalia or other sweet onion
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
1/4 teaspoon crushed red pepper
1 cup quartered grape tomatoes
1/2 cup sliced black olives
2 tablespoons chopped basil leaves
4 cups bagged salad greens

-- Preheat oven to 450 degrees.
Place pitas on a baking sheet lined with foil. Spread 1/2 teaspoon garlic on each pita. (I like to mix the garlic with a little bit of butter and the spread it on the pita) Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake for 10 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
When pitas are removed from oven, top each with about 1 cup of salad mixture.

Cherry Chocolate Coconut Granola

CHERRY CHOCOLATE COCONUT GRANOLA

INGREDIENTS

2 cups shredded coconut (sweetened or unsweetened)
2/3 cup walnuts, coarsely chopped
2/3 cup almonds, coarsely chopped
6 cups old fashioned rolled oats
6 tbsp. canola oil
1 cup honey
¼ cup ground flaxseed (optional)
½ tsp. ground cinnamon
½ tsp. salt
2 cups dried cherries
8 oz. bittersweet chocolate, coarsely chopped

DIRECTIONS

• Preheat the oven to 325Ëš F. Line a baking sheet with parchment paper or a silicone baking mat. Place a large skillet over medium heat. Add the coconut to the pan in an even layer and cook, stirring frequently, until lightly browned and toasted. Transfer to a bowl and wipe out the pan. Return the pan to the heat and add the chopped walnuts and almonds. Cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in the oats and canola oil and continue to cook, stirring occasionally, until the oats are lightly toasted, about 3 minutes.

• Transfer the oat mixture to a large bowl and stir in the honey, ground flaxseed, cinnamon, and salt. Spread out onto the prepared baking sheet in an even layer. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

• Stir in the toasted coconut and dried cherries. Move the granola to one side of the baking sheet and press gently into a thick slab. Let cool to room temperature. Break the dried and cooled granola into small clusters, mix in the chopped chocolate, and store in an airtight container.

Pesto Chicken Stuffed Shells

I made Pesto Chicken Stuffed Shells tonight, and I thought they were really good. I put a light layer of pasta sauce on the bottom of the baking dish, which prevented them from sticking. The shells got a little crunchy on the top, which I liked, but DH didn't love. Next time I might add a little sauce to the top of the shells too in order to keep them moist, but they were still good as is.

Pesto Chicken Stuffed Shells
G8R_mom2B via Pinterest (True Agape)

12-16 jumbo pasta shells
4oz cream cheese, softened
1 cup freshly grated Parmesan+ 1/4 cup for topping if choose
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (1 lb – 2 breasts)
2 cloves garlic, minced

In a large pot boil water and cook shells just a little under done. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping.

Fill the pasta shells with the filling and place in a baking dish.

Sprinkle the remaining 1/4 cup of cheese over filled shells if desired.

To cook now: Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

To freeze: Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Cover and freeze. When ready to cook, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.

Deviled Eggs with Siracha and Bacon

Deviled Eggs with Siracha and Bacon
Sharon --GatorGrrrl

4 eggs, hardboiled to make 7-8 deviled egg halves (if you like more filling)
1 large rounded tabespoon of good mayo
yellow mustard to taste (I used about 3 tsp, but keep adding and tasting as you go)
1-3 tsp Siracha sauce to taste (you can usually find this sauce on the Asian food aisle)
1-2 pieces of thick sliced bacon, crumbled into large bits

To make hard-boiled eggs: Cover eggs covered in cold water and bring to a boil, put the lid on the pot and take them off the heat and let the eggs rest in the pot for 15 minutes. Remove and plunge into an ice bath to stop cooking

Cut the eggs in half lengthwise and scoop out the yolk and put in a mixing bowl. Mash the yolks with a fork, chop up one of the egg white halves and add to the yolks. Add a rounded tablespoon of mayo, 2 tsp mustard and a tsp of Sriracha sauce. Blend well and taste, adding more mayo if it's too dry and adding more mustard and Sriracha to taste. Salt and pepper to taste.

Put the filling in a ziplock bag and snip off one corner and use the baggie like a pastry bag to pip the filling into the egg white halves. Top with bacon bits and serve