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.) |
- Put shrimp in a large bowl. Coat with olive oil. Shake Baja Seasonings over shrimp as desired. (A lot will make it spicy.)
- 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.
- 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 |
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. |
- Bring water to boil and cook pasta until just tender. Drain.
- 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.
|
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 |
|
salsa |
2 c frozen corn kernels |
sour cream |
1 c grated cheese |
guacamole |
8-ou cream cheese, softened |
Sauté 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. |
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 |
- Steam broccoli flowerets in microwave with small amount of water for 5 minutes.
- Drain chicken, put in casserole dish, and shred.
- Combine cream cheese, Parmesan cheese, and milk with hand mixer.
- Combine bread, butter, and Parmesan cheese.
- Add steamed broccoli and cream cheese mixture to chicken and mix well.
- Top with bread mixture.
- Bake at 350° for 25 minutes.
|
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 |
- Steam broccoli in microwave for 5 minutes and prepare pasta according to package directions.
- Melt butter in large pan. Sauté onion and garlic until onion is transparent.
- Add soup and milk. Bring to boil; reduce heat, simmer 10 minutes.
- Add sour cream, cooked pasta, cheese, and chicken, and heat through.
|
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. |
Dressing |
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. |
Gravy |
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: |
- Spray glass cake pan with cooking spray.
- Layer as follows:
- dressing
- chicken
- gravy
- buttered bread crumbs
at 350º for ½ hour or until heated through.
Casserole can be frozen. After frozen, bake for 1 hour. |
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 sauté 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. |
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. |
Layered Bean Dip |
30-oz can refried beans |
guacamole |
|
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:
- refried beans
- guacamole
- sour cream mixture
- cheeses
- olives
- tomatoes or stewed tomatoes
Chill at least 1 hour before serving.
Serve with tortilla chips or assemble as salad on plates as follows:
- crushed chips
- layered bean dip
- salad
- salad dressing
|
Saucy Chicken |
|
*Adapted from food.com. |
|
(Enough for 2 large or 3 small servings) |
2 thin chicken breasts |
1 green bell pepper, chopped |
2 t bottled, minced garlic |
|
8 ounces cream cheese, softened and cubed |
1 c chicken broth |
½ c Caesar (Kraft Classic) Salad Dressing |
|
2 T fresh basil, chopped or 1 T dried |
2 green onions, chopped |
|
cherry tomatoes, halved |
cooked rice or noodles |
- Saute peppers in frying pan and dump into wok (or deep pan).
- Fry chicken 7 minutes per side. Do not flip back and forth. Shred and dump into wok.
- Add garlic, stirring for 30 seconds or until fragant, being careful not to burn garlic.
- Add cream cheese, broth, and dressing. Use whisk to break up 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.
- Add basil and onions. Simmer 5 minutes more.
Serve over pasta or rice. Top with tomatoes.
|
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 |
- 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.
- Bring to light simmer and continue to cook, stirring constantly, for 5 to 6 minutes, or until sauce thickens.
- Reduce to low heat and add Parmesan. Season with salt and pepper.
- 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.
|
Zoodles: |
4 small zucchinis |
2 to 4 T butter, as needed |
- Cut ends off and spiralize zucchini. Pat and squeeze as dry as possible with paper towels.
- 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.
|
Shrimp: |
olive oil |
1 pound shrimp, peeled and deveined |
½ t salt |
garlic powder, to taste |
- Drizzle olive oil over shrimp until barely coated. Season with salt and garlic powder. Allow shrimp to marinate for just a few minutes.
- Heat large skillet over medium heat until hot. Cook shrimp 3 to 6 minutes per side or until shrimp are pink and cooked through.
- After alfredo sauce, zoodles, and shrimp are prepared, layer as follows: zoodles, desired amount of sauce, shrimp.
|
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 |
Toppings |
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. |
Where's-the-Crust Pizza |
|
*Recipe from: plainchicken.com. |
Crust: |
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 |
- Preheat oven to 350°. Lightly spray a 9x13 baking dish with cooking spray.
- Mix cream cheese, eggs, pepper, garlic powder, and parmesan cheese until combined and smooth. Spread in bottom of baking dish.
- Bake for 12-15 minutes. Allow crust to cool for 10 minutes.
- Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle lightly with garlic powder.
- Bake 8-10 minutes, until cheese is melted.
|