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Baja Shrimp Tacos 😋

1 lb large or extra large shrimp, peeled, deveined, and tail removed
olive oil
Baja seasonings (See recipe below.)
flour or corn tortillas
diced tomatoes
sliced or smashed avocado
grated cabbage
Baja Sauce (See recipe below.)
  1. Put shrimp in a large bowl. Coat with olive oil. Shake Baja Seasonings over shrimp as desired. (A lot will make it spicy.)
  2. Thread shrimp onto skewer and grill for 2 to 3 minutes each side OR saute shrimp in skillet for 2 to 3 minutes each side. No need to add oil. The oil on the shrimp is enough.
  3. Serve in tortillas with Baja Sauce (recipe below) and toppings.

Baja Seasonings

Mix the following ingredients together and put in a shaker:
4 t garlic powder
8 t chili powder
2 t black pepper
1 t cayenne pepper

Baja Sauce

Whisk these ingredients until smooth:
¼ c mayo
¼ c sour cream
½ t chili powder
½ t cumin
2 t bottled minced garlic
1 T lime juice
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Baked Beef Tacos

1 lb ground beef 1 T chili powder
1 t salt 1 t cumin
½ t pepper 1 8-ou can tomato sauce
hard taco shells
grated cheese
salsa verde
toppings: tomatoes, lettuce, etc.
  1. Cook ground beef with salt and pepper in a large skillet until done. Drain excess fat.
  2. Add chili powder, cumin, and tomato sauce to beef. Bring to a simmer and simmer for 3 to 5 minutes.
  3. Place taco shells in a cake pan, and layer ingredients: grated cheese, meat mixture, grated cheese, 1 or 2 T of salsa verde.
  4. Place pan in oven at 350° and watch carefully. Remove when cheese is barely melted.
  5. Serve with toppings.
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Beef Stroganoff

1 ½ lbs hamburger 2 cans cream of mushroom soup
½ medium onion, minced fine 4.5-oz bottle sliced mushrooms, drained, (opt)
1 green pepper, diced 1 c sour cream
½ t bottled minced garlic ½ T Italian seasonings
salt and pepper to taste 6 c noodles, measured dry or
  12-oz package frozen noodles
3-oz cream cheese, softened and cubed.
  1. Bring water to boil and cook pasta until just tender. Drain.
  2. Cook hamburger until almost done. Throw in onion, green pepper, garlic, Italian seasonings, and salt and pepper. Cook until hamburger and onion are done. Add soup (undiluted) and simmer for five minutes. Add sour cream, mushrooms, and cream cheese and warm through. Serve over noodles.
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Black Bean Sloppy Joes

Make Black Bean Tacos recipe, except hold out the cheese.
6-oz tomato paste
1 envelope sloppy joe seasonings

After Black Bean Tacos recipe has been made, add tomato paste and seasoning packet and stir well. Add cheese and heat through.

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Black Bean Tacos

1 medium onion, diced flour tortillas
½ t bottled minced garlic chopped tomatoes
2 peppers, any color, diced grated cheddar cheese
2 cans black beans, 1 can drained torn lettuce
1 T distilled white vinegar
1 T taco seasonings
2 c frozen corn kernels sour cream
1 c grated cheese guacamole
8-ou cream cheese, softened

SautÚ onion and garlic in pan sprayed with cooking spray until onion is transparent. Add black beans, vinegar, and taco seasonings. Bring to bubbling. Turn to low heat and simmer for 10 minutes. Add corn, cheese, and cream cheese and heat through.

Assemble tacos as usual.

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Brazilian Stroganoff

2 T butter
½ onion, minced
½ t minced bottled garlic rice
1 t salt
4.5 oz bottled mushrooms potato chips, french fries, or potato sticks
4 T ketchup
1 large chicken breast, cooked and shredded
15-oz bottle Mexican table cream

Saute onion, garlic and salt in a large saucepan. Add mushrooms and chicken. Cook until heated through. Add ketchup and cream and heat through.

Serve over rice. Top with potato chips, french fries, or potato sticks.

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Cabbage Roll in a Bowl

  *Recipe from Insulin Resistance Diet by Marlee Coldwell, RD.
  Serves 4.
1 pound ground beef (28-ou) can diced tomatoes
½ c diced onion 8 c roughly chopped green cabbage
1 T butter ½ t pepper
3 t garlic
  1 c cooked rice
  1. Using large skillet or wok, cook ground beef until the meat is lightly browned. Drain excess fat. Add onion.
  2. When onion is opaque, add butter and garlic and cook until fragrant.
  3. Add tomatoes with their juices, cabbage, and pepper. Bring to a boil; reduce heat to low and simmer for 10 minutes, until cabbage is tender.
  4. Mix in the cooked rice, and stir well to combine. Remove wok from heat and let sit for 5 minutes before serving. Serve with edamame.
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Chicken and Broccoli Casserole

1 lb broccoli flowerets 8-oz pkg cream cheese, softened
12.5-oz can chicken ½ c grated Parmesan cheese
  ¼ c milk
3 slices bread, blended in blender
¼ c butter, melted
½ c grated Parmesan cheese

  1. Steam broccoli flowerets in microwave with small amount of water for 5 minutes.
  2. Drain chicken, put in casserole dish, and shred.
  3. Combine cream cheese, Parmesan cheese, and milk with hand mixer.
  4. Combine bread, butter, and Parmesan cheese.
  5. Add steamed broccoli and cream cheese mixture to chicken and mix well.
  6. Top with bread mixture.
  7. Bake at 350° for 25 minutes.

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Chicken and Broccoli Fettucine

1 lb fresh broccoli flowerets 2 cans cream of chicken soup
12-oz spinach and egg noodle fettuccine ½ c milk
2 T butter ½ c sour cream
½ onion, minced 1 c medium cheddar
½ t bottled minced garlic 2 chicken breasts, boiled and cubed
  1. Steam broccoli in microwave for 5 minutes and prepare pasta according to package directions.
  2. Melt butter in large pan. SautÚ onion and garlic until onion is transparent.
  3. Add soup and milk. Bring to boil; reduce heat, simmer 10 minutes.
  4. Add sour cream, cooked pasta, cheese, and chicken, and heat through.
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Chicken Casserole

  2 ½ hours approximate preparation time
4 chicken breasts
10 c chicken broth

Boil chicken in broth for 1 hour. Remove chicken from broth to cool. Save broth.


½ loaf frozen bread, cubed (frozen bread cubes easier)
¼ c butter, melted
3 green onions, diced fine
1 stalk celery, diced fine
1/8 c chicken broth
½ T dried parsley

Toss dressing ingredients together in large bowl.


½ c butter 2 c broth
½ c flour ½ c milk
  2 eggs, well beaten
  dash of pepper
Melt butter and whisk in flour. Add broth, milk, eggs, and pepper and whisk over medium heat until thick like gravy.

Bread Crumbs

3 slices of bread
3 T butter

Whisk bread in blender until crumbed. Dump into bowl and add melted butter.

To assemble:

  1. Spray glass cake pan with cooking spray.
  2. Layer as follows:
    1. dressing
    2. chicken
    3. gravy
    4. buttered bread crumbs

at 350║ for ½ hour or until heated through. Casserole can be frozen. After frozen, bake for 1 hour.

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Chicken Panang Curry

2 chicken breasts, boiled and shredded
3 T oil 1 (13.5 oz) can coconut milk
2 t panang (or red) curry paste ½ c water
1 onion, sliced 1 T fish sauce
1 red pepper, sliced 3 t sugar
1 green pepper, sliced 2 T cornstarch

Boil chicken breasts, cool, shred, and put aside.

Heat oil in pan. Add panang curry paste, beginning with 2 t and stir until aromatic. Add more panang curry paste to desired taste. Add onion and peppers and sautÚ until vegetables are softened.

Whisk together until smooth: coconut milk, water, fish sauce, sugar, and cornstarch. Pour into vegetables. Bring to a boil. Add chicken. Turn down heat and simmer for 10 minutes.

Serve with rice.

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Chipotle Wrapwiches

tortillas avocados
turkey lettuce
ham American cheese
bacon Provolone cheese
sandwich wrap tortillas

Slice vegetables, cheeses, and meats very thin. Spread thin layer of Chipotle Cream and layer sandwich ingredients on wraps. Roll up. Secure with a toothpick.

Chipotle Cream

1 ½ c sour cream
3 T chopped fresh cilantro
3 T Herdez Chipotle Salsa, or something similar

Cover and chill.

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Clam Pie

2 cans minced clams, drained and retained
½ c butter
½ c flour
½ c chicken broth
water drained off of clams
½ c milk
  1. Melt butter. Stir in flour, broth, clam water, and milk. Cook until thick and bubbly.
  2. Add clams and empty into casserole dish.

Biscuit Cover

2 c bisquick
½ c milk
1 c cheese
  1. Mix biscuit cover ingredients. Roll out flat into a circle that is the size of thecasserole dish. Cut into triangular pieces, and place on top of casserole.
  2. Cook 45 minutes at 350║.
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Corn and Zucchini Quesadillas

tortillas Toppings:
1 Italian zucchini, shredded guacamole
minced onion salsa
frozen corn sour cream
grated mozzarella tomatoes
grated medium cheddar lettuce
  1. Into each tortilla, layer shredded zucchini, minced onion, corn and cheeses. Fold in half and lay in sprayed baking dish.
  2. Cover with foil and bake at 350║ for 25 minutes.
  3. Cut in half and serve with choice of toppings.
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Crockpot Tamale Pie

¾ c yellow cornmeal ½ t ground cumin
1 c milk 1 t seasoned salt
1 egg, slightly beaten 14-15 oz bottle chunky tomato salsa
1 lb extra lean ground beef 16-oz can corn, drained
1 t chili powder 2.25 oz can sliced olives, drained
8-oz tomato sauce 1 c shredded cheddar cheese

In large bowl, mix cornmeal, milk and egg. Stir in meat, chili powder, tomato sauce, cumin, salt, salsa, corn, and olives. Pour mixture into crockpot. Cover and cook on High 3 hours. Sprinkle cheese over top; cover and cook another 5 minutes.

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Deep Dish Chicken Pot Pie

1 pkg Tyson diced chicken
2 cans Cream of Chicken Soup
1 c frozen peas and carrots 1 c bisquick
1 c frozen corn 1 egg
pepper to taste ½ c milk
minced onion to taste ½ c grated cheese
  1. Mix chicken, soup, veggies, pepper, and minced onion together in a casserole dish.
  2. Mix bisquick, egg, milk, and cheese together and pour over chicken mixture.
  3. Bake 400║ for 35 minutes.
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Egg Salad Sandwiches

6-8 hard-cooked eggs, diced
1 c mayo
1 T dried onion flakes
¼ t salt
1 t mustard powder
¼ t garlic powder
¼ t pepper
1/8 t dill weed
sandwich wrap tortillas or bread

Gently mix all ingredients. Cover and chill 8 hours or more.

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Hawaiian Haystacks

cooked rice chow mein noodles
  diced tomatoes
Chicken Gravy chopped celery
2 cans cream of chicken soup chopped green pepper
1 c chicken broth chopped green onion
12.5 oz an chicken pineapple chunks
  grated cheese
  slivered almonds
  mandarin oranges
  cranberry raisins
  1. Prepare the rice.
  2. Combine soup, chicken broth, and chicken to make the gravy. Simmer 8-10 minutes.
  3. Layer ingredients as desired, beginning with rice.
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Layered Bean Dip

30-oz can refried beans
1 c sour cream bag of tortilla chips
1 c mayo
1 T packaged taco seasoning salad
4 green onions, chopped (opt.) salad dressing
grated cheddar and mozzarella cheese
1 can chopped olives (opt.)
6 to 8 chopped tomatoes or 1 can stewed tomatoes, blended

Mix together sour cream, mayo, taco seasoning, and green onions.

In round relish platter (if you want to be fancy)
or in a glass cake pan (if you prefer to be practical), layer as follows:

  1. refried beans
  2. guacamole
  3. sour cream mixture
  4. cheeses
  5. olives
  6. tomatoes or stewed tomatoes

Chill at least 1 hour before serving.

Serve with tortilla chips or assemble as salad on plates as follows:

  1. crushed chips
  2. layered bean dip
  3. salad
  4. salad dressing
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Mushroom and Chicken Pasta

approx. 8 oz pasta (bow tie, corkscrew)
2 chicken breasts
12 mushrooms, sliced olive oil
½ onion, minced salt
¼ c chicken broth pepper
¾ c cream parsley

  1. Cook pasta according to package directions.
  2. Cube chicken and season with salt and pepper. SautÚ in olive oil. Remove chicken from pan.
  3. SautÚ onion and garlic in more oil until translucent. Add mushrooms and sprinkle with salt and parsley. Cook until mushrooms are soft and juicy.
  4. Add chicken broth and let simmer for a couple of minutes.
  5. Add cream, salt, parsley, and chicken to pot. Allow pot to simmer for a couple more minutes.
  6. Toss desired amount of pasta in with sauce.
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Navajo Tacos

Navajo Bread

4 c white flour
1 c instant nonfat dry milk
2 T baking powder
2 T oil
1 ½ c water
  1. Mix dry ingredients. Add oil. Mix with fork. Add water and mix. Add more flour if necessary. Dough should be smooth but not sticky.
  2. Divide dough into 12 equal portions. Shape into balls and flatten out thin to 6 or 7 inches around.
  3. Fry in oil. Put on paper towels and blot dry.
  4. Place on baking sheet in a single layer, uncovered on baking sheet in warm oven while preparing rest of Navajo Taco ingredients.*

*If Navajo bread is made ahead, let bread cool; then package airtight and chill up to next day. Reheat in warm oven while preparing rest of Navajo Taco ingredients.

To be layered on Navajo Tacos:

warmed chili
shredded cheese
chopped tomatoes
chopped onions, white or green
broken lettuce
sour cream
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Saucy Chicken

  *Adapted from
  (Enough for 2 large or 3 small servings)
1 or 2 chicken breasts that have been cooked in the crockpot (3 hours on high) and shredded
2 green bell peppers, chopped
½ onion, diced fine
2 t bottled, minced garlic
8 ounces cream cheese, very soft and cubed
1 c chicken broth
½ c Caesar (Kraft Classic) Salad Dressing
2 T fresh basil, chopped or 1 T dried
cherry tomatoes, halved or chopped tomatoes
cooked rice or noodles
  1. Saute peppers in frying pan for about 10 minutes. When peppers are fairly soft, and onions and sautÚ until transparent.
  2. Add garlic and sautÚ until fragrant.
  3. Add chicken and basil. Then cream cheese, broth, and dressing. Break up any cream cheese lumps. Bring to light simmer. (Keep the simmer light. Boiling cream cheese breaks down into a greasy substance.) Cook until thickened, about 20 minutes, stirring constantly or very often.

Serve over pasta or rice. Top with tomatoes.

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Shrimp Alfredo Zoodles

  *Adapted from The One-Pot Ketogenic Diet Cookbook by Liz Williams.
Alfredo Sauce:
½ c butter 1 c Parmesan cheese
2 t bottled minced garlic salt to taste
1 ½ c heavy whipping cream freshly ground black pepper, to taste
6 ou cream cheese, cubed and softened
  1. In a medium saucepan over medium heat, melt the butter and add the garlic. Sauté for 1 to 2 minutes. Add cream and cream cheese.
  2. Bring to light simmer and continue to cook, stirring constantly, for 5 to 6 minutes, or until sauce thickens.
  3. Reduce to low heat and add Parmesan. Season with salt and pepper.
  4. Cover with a lid and place aside. Sauce can be made in advance. Cool slightly and put in the fridge. This also helps it to thicken.
4 small zucchinis
2 to 4 T butter, as needed
  1. Cut ends off and spiralize zucchini. Pat and squeeze as dry as possible with paper towels.
  2. In a large skillet, melt butter. Add zoodles and toss until coated with butter. Sauté for 3 to 5 minutes, or until zoodles reach desired texture.
olive oil
1 pound shrimp, peeled and deveined
½ t salt
garlic powder, to taste
  1. Drizzle olive oil over shrimp until barely coated. Season with salt and garlic powder. Allow shrimp to marinate for just a few minutes.
  2. Heat large skillet over medium heat until hot. Cook shrimp 3 to 6 minutes per side or until shrimp are pink and cooked through.
  3. After alfredo sauce, zoodles, and shrimp are prepared, layer as follows: zoodles, desired amount of sauce, shrimp.
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Sloppy Joes

2 lb ground beef 1 T white vinegar
½ c onion, minced 1/4 c packed brown sugar
1 c celery, minced 1 ½ t Worcestershire sauce
  ½ t salt
1 (10.75 oz) can condensed tomato soup ¼ t garlic powder
¼ c ketchup
  1. In a large skillet over medium heat, cook ground beef, until nearly cooked. Drain grease.
  2. Add onions and celery. Cook for 5 minutes or until tender.
  3. Add the rest of the ingredients and cook until most of the liquid has evaporated, stirring occasionally to prevent sticking.
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Stuffed Baked Potatoes

4 to 6 potatoes, scrubbed, pricked, and wrapped in foil
1 lb ground turkey
1 can cream of chicken soup
1 package brown gravy Serve with:
½ c water grated cheese
¼ c sour cream sour cream

  1. Bake potatoes at 425° for 40-60 minutes.
  2. Crumble ground turkey and cook in large pan. Add onions when turkey is almost done, and continue cooking until onions are trunslucent.
  3. Add cream of chicken soup, gravy, water, and sour cream, and simmer for several minutes.
  4. Serve gravy over baked potatoes with grated cheese and sour cream.

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Thai Chicken Pizza

2 large thin Boboli (or similar) pizza crusts

Pizza Sauce

2/3 c Zesty Italian Dressing
3 T sugar
3 T creamy peanut butter
1 T soy sauce
¼ t crushed dried pepper


½ lb pepper jack cheese, shredded
½ lb mozzarella cheese, shredded
½ red onion, minced
sprinkling of coleslaw (dry; no salad dressing)
¼ c chopped cilantro
Tyson Grilled and Ready Oven Roasted Diced Chicken Breast

Blend pizza sauce ingredients in blender. Spread pizza sauce over pizza crusts, and layer toppings in order as listed and to taste. Bake pizza according to instructions on pizza crust package.

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Tuna Casserole

To serve 4: To serve 6:
4 c curly pasta, measured dry 6 c curly pasta, measured dry
1 can tuna, drained 2 cans tuna, drained
1 can cream of mushroom soup 1 can cream of mushroom soup
1 can cream of chicken soup 2 cans cream of chicken soup
1 cup grated cheeses 2 cups grated cheeses
crushed potato chips crushed potato chips
  1. Bring water to boil and cook pasta until just tender. Drain.
  2. Flake tuna in casserole dish. Stir in soup and cheese. Stir in pasta.
  3. Put crushed chips and grated cheese on top.
  4. Bake 350║ for 30 minutes.
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Ultimate Grilled Cheese Sandwiches

3-oz softened cream cheese ¼ t garlic powder
½ c mayo 1/8 t seasoned salt
2½ c shredded Cheddar cheese sliced bread
2½ c shredded Mozzarella    cheese softened butter

Cream cream cheese and mayo until smooth. Stir in cheeses, garlic powder, and seasoned salt. Spread onto slices of bread. Butter outsides of sandwiches and cook in large skillet. Makes seven to eight sandwiches.

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Where's-the-Crust Pizza

  *Recipe from:
8-oz full fat cream cheese, room temperature ½ c pizza sauce
2 eggs 1 ½ c shredded mozzarella cheese
¼ t pepper pizza toppings, i.e. pepperoni, sausage, peppers
½ c parmesan cheese
¼ t garlic powder
  1. Preheat oven to 350°. Lightly spray a 9x13 baking dish with cooking spray.
  2. Mix cream cheese, eggs, pepper, garlic powder, and parmesan cheese until combined and smooth. Spread in bottom of baking dish.
  3. Bake for 12-15 minutes. Allow crust to cool for 10 minutes.
  4. Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle lightly with garlic powder.
  5. Bake 8-10 minutes, until cheese is melted.
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