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Creamy Lemon-Shrimp Pasta

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I enjoyed this dish. However, I wish it was a bit creamier. I’ll have to work on that.

Ingredients:

2 cups penne pasta, uncooked
1-1/2 lb.  uncooked deveined peeled medium shrimp
1/2 cup chicken broth
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 cup  Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
1 Tbsp.  chopped fresh parsley
Directions:

1. COOK pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted.

2. DRAIN pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.

3. TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

Serves 6.

Adapted from here.

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Creamy Tomato-Basil Pasta with Shrimp

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I really enjoyed this pasta dish. It wasn’t too heavy and the shrimp were a nice bite of flavor. I think this dish would also work with chicken.

Ingredients:

3 cups farfalle (bow-tie pasta), uncooked
1/4 cup  Sun Dried Tomato Vinaigrette Dressing, divided
1 lb. uncooked peeled deveined medium shrimp
1 cup  fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz.  (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed
2 cups grape tomatoes
1/2 cup  Shredded Parmesan Cheese
8 fresh basil leaves, cut into strips
Directions:

1. COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet.

2. ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.

3. DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.

 

Serves 4.

Adapted from here.

Beef and Noodle Stew

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This was a simple dish to prepare. It was a nice, light stew for the fall season. I can’t wait to make it again and mix it up with some new ingredients!

Ingredients:

1-1/2 cups (5-1/2 oz.) small shell pasta
1 can  (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp.  Steak Sauce
1/4 tsp. crushed red pepper
5 cups  torn spinach leaves (about 5 oz.)
3/4 lb. boneless beef round steak, cut into thin strips
Directions:

1. COOK pasta as directed on package; drain.

2. MIX broth, tomatoes, steak sauce and crushed red pepper in large saucepan; bring to boil on medium-high heat. Boil 3 minutes.

3. ADD pasta and spinach; stir. Return to boil. Reduce heat to medium-low; simmer 2 minutes. Stir in meat; cook 2 to 3 minutes or until meat is cooked through.

Adapted from here.

 

Pork Chops Milanese

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I loved, loved, loved this dish. So simple to prepare and so tasty to eat!

Ingredients:

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
3 Tbsp.  Mayonnaise
1 Tbsp. Dijon Mustard
1 pkt.  Pork Seasoned Coating Mix
1/4 cup Grated Parmesan Cheese
1 tsp.  dried oregano leaves
Directions:

1. HEAT oven to 425ºF.

2. Combine mayo and mustard. Mix coating mix, Parmesan and oregano on plate.

3. SPREAD about 1 tsp. mayo mixture onto top of 1 chop; place, mayo-side down, in coating mix. Repeat to coat other side of chop. Place on rimmed baking sheet sprayed with cooking spray. Repeat with remaining chops.

4. BAKE chops 12 to 15 min. or until done (160ºF).

 

Adapted from here.

 

Quick Shrimp and Linguini

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What a tasty dish! I loved this meal!

Ingredients:

1 Tbsp. olive oil
1/2 lb.  extra-large shrimp (16 to 20 count), peeled, deveined
3/4 cup marinara sauce
1/2 cup  frozen peas
1/4 cup Sour Cream
2 slices   Bacon, cooked, crumbled
4 oz. refrigerated linguine, cooked, drained
Directions:

1. HEAT oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.

2. REDUCE heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently.

3. ADD hot pasta; toss to coat.

Serves 2.

 

Easy Barbecued Sloppy Joes

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This recipe was okay. It didn’t quite have the sloppy joe taste that I like. The barbecue sauce was too barbecuey!

Ingredients:

1 pkg. (16 oz.) Pure Ground Turkey, thawed
1/2 cup  chopped green pepper
1/2 cup chopped red pepper
1/4 cup  chopped onion
1 cup Original Barbecue Sauce
4   hamburger buns, split
Directions:

1. COOK turkey in large nonstick skillet until cooked through; drain. Add peppers and onion; cook and stir until tender.

2. ADD barbecue sauce; cook until thoroughly heated, stirring occasionally.

3. FILL buns with turkey mixture.

Serves 4.

Easy Teriyaki Chicken and Brown Rice

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I loved this dish! So easy and so delicious! The only change is that I added the entire bottle of teriyaki sauce! I’m not sure why 1/3 cup didn’t cut it, but I kept adding the sauce until it had the taste I wanted, and by the time I was done, the entire bottle was gone!

Ingredients:

1 Tbsp. oil
1 lb.  boneless skinless chicken breasts, cut into strips
1-1/2 cups water
1/3 cup  teriyaki sauce
1/2 tsp. garlic powder
2 cups  instant brown rice, uncooked
2 cups frozen broccoli florets
1/3 cup salted peanuts
Directions:

1. HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.

2. ADD next 3 ingredients; stir. Bring to boil.

3. STIR in remaining ingredients; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.

Serves 4.
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