Tag Archives: quick meal

Shrimp and Broccoli Scampi

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , ,
Shrimp and Broccoli Scampi

Shrimp and Broccoli Scampi

Shrimp Scampi is one of my all-time favorite seafood dishes, one that I routinely order in a good seafood restaurant.  However, I frequently make it at home as well.  There is already one such recipe already here on the blog, but I made this variation of it recently and felt that you might be interested in it too.  I cooked the shrimp in a different way, and included broccoli for a more fully rounded dish.

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The idea for cooking the shrimp this way came by way of Pinterest, and I must say they are very tasty.  Using melted butter, sliced lemons, and Good Seasons Salad Dressing Mix for seasoning, these shrimp would be just great dipped in cocktail sauce for a party.  When I saw all that nicely seasoned butter available after cooking the shrimp, that’s when I decided to turn them into Scampi.  The whole deal is really very simple. You can have this dinner on the table in about 30 minutes.

SHRIMP AND BROCCOLI SCAMPI

Yield:   Serves 4

Ingredients:

  • 1 pound large shrimp, peeled and deveined

    Shrimp, lemons, salad dressing mix.

    Shrimp, lemons, salad dressing mix.

  • 5 Tbsp. butter, divided
  • 1 lemon,  sliced
  • 1 package Good Seasons Italian Salad Dressing Mix
  • 1 medium head of broccoli, cut into florets
  • 8 0z. uncooked thin spaghetti
  • 2 tsp. olive oil
  • 3 cloves garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 1 Tbsp. water
  • 2 tsp. cornstarch
  • 1/4 cup chopped parsley
  • 1/4 tsp. salt
  • Parmesan cheese, shaved or grated (about 1/4 cup)

Directions:

1.  Preheat oven to 350*F.  On a baking sheet with sides, melt 4 Tablespoons of butter in the preheating oven.  Remove baking sheet from oven and lay the lemon slices in the butter.  Place all the shrimp on top of the lemon, then sprinkle with dry salad dressing mix.

Lay shrimp on top of lemons and melted butter.

Lay shrimp on top of lemons and melted butter.

Note:  I used about half an envelop for 1 pound of shrimp, and we thought it was adequately seasoned.  Bake for 10 – 15 minutes, till shrimp turn pink and are almost fully cooked.  Remove and set aside.

Shrimp after baking.

Shrimp after baking.

2.  Meanwhile, bring a large pot of water to boil and cook the pasta as package directs, omitting salt and oil.  Add the broccoli in the last 2 minutes of cooking.  Drain.

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3.   Heat a large skillet over medium-high heat.  Add the 1 Tbsp butter and olive oil;  swirl to coat.  Add garlic; sauté 1 minute.  Add the chicken broth; bring to a boil, scraping pan to loosen any browned bits.  Combine 1 Tbsp. water and cornstarch in a small bowl.  Stir cornstarch mixture into stock mixture;  cook 1 minute.  (Note:  Don’t skip the cornstarch here– it helps the garlicky sauce cling to the pasta.)

Chicken broth, cornstarch mixture and garlic, ready for the pan.

Chicken broth, cornstarch mixture and garlic, ready for the pan.

4.  Stir in the shrimp and all its juices.

Shrimp and its juices added to the skillet.

Shrimp and its juices added to the skillet.

Add pasta, broccoli, parsley and salt. Cook 1-2 minutes, to heat through, tossing to coat well.  Transfer to serving dish, and sprinkle with Parmesan cheese.  Serve immediately.

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This rendition of shrimp scampi is about the best I have ever made.  Not a drop of buttery juice goes to waste and the broccoli benefits from the lemon and seasonings.  So good, I hope you try this one!!

SOURCE:   Carolyn’s Originals

Wicked Chicken

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , ,
Wicked Chicken

Wicked Chicken

Wicked Chicken is wicked good and wicked easy to make.  Seriously!  It’s made with just 3 ingredients plus seasonings, so this chicken dish is a piece of cake to put together.   You can make it as spicy as your taste buds will allow, or go the milder route if you are feeding childen or anyone who cannot tolerate too much heat.

I was in need of a super simple meal to make as we had just come home from our holiday trip, I was faced with unpacking, doing laundry and trying to get over a cold that I picked up somewhere along the way.  Without much effort, I was able to whip up this easy dish.   When you’re faced with the need to get a meal together this recipe  will save you on a busy day.

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This is the easiest meal you will ever make, and your family will love it.

WICKED CHICKEN

Yield:   Makes 4 servings

Ingredients:

Roasted Garlic Alfredo Sauce and pasta twists.

Roasted Garlic Alfredo Sauce and pasta twists.

  • 4 skinless boneless chicken breasts (I used bone-in thighs.)
  • 1/2 box any shaped pasta
  • 1 jar Alfredo sauce ( I used roasted garlic, but if you like spicy, use one with green chiles in it.)
  • salt, pepper, garlic powder, red pepper flakes to taste.

Instructions:

1.  Cook and drain the pasta.   Lightly spray a baking dish with non-stick cooking spray.

2.  Season the chicken pieces with salt, pepper and garlic powder to your liking.  Brown in a hot skillet for 3 minutes on each side.  Sprinkle the chicken with red pepper flakes, if using.

3.  In the baking dish layer the pasta,  spoon on about half of the Alfredo sauce and mix to coat the pasta.  Place chicken pieces on top of the pasta.

Layer pasta, sauce and chicken in the baking dish.

Layer pasta, sauce and chicken in the baking dish.

Pour the remaining Alfredo sauce over the chicken.

Pour remaining sauce over the top.

Pour remaining sauce over the top.

4.  Bake at 350*F for 30 minutes.  If using chicken with bone -like thighs-, bake  until cooked through, about 45 minutes.

Bake till chicken is browned and tender.

Bake till chicken is browned and tender.

Serve with a green vegetable or a salad, and garlic bread sticks.

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SOURCE:   My Casserole Connection

Chicken Fajita Pizza

Posted by deliciousonadollar in Carolyn's Originals, Main Dish, Quick Meals and tagged with , , , , , ,
Chicken Fajita Pizza

Chicken Fajita Pizza

We first tasted Chicken Fajita Pizza at Uno’s Restaurant.  After that first time we ordered it every time we went there.  But then  for unknown reasons the Uno’s nearest to where we live closed, so I was forced to make it at home if we were ever going to enjoy it again.  And that is the story of how this recipe came to be.  It may not be an exact copy of the original, but we like it a lot, and its one of several pizza flavors that I make on a regular basis.

When I first attempted to make it I was experimenting with the seasonings, trying to recapture that fajita flavor.  Then I discovered that Lowry’s makes a Fajita Seasoning Mix, so now I cheat and use that, and we are happier with how it tastes.

CHICKEN FAJITA PIZZA

Yield:   Makes 1  10-inch pizza,  serves 2

Ingredients:IMG_5762

  • 1  1-pound package pizza dough, thawed if frozen
  • 1  pound skinless, boneless, chicken breasts, or chicken tenderloins
  • 1 Tbsp. vegetable oil
  • 1/2 cup water
  • 1 pkg. Fajita Seasoning mix
  • 1 medium pepper, any color, cut into strips
  • 1 medium onion, cut into wedges
  • 2 cups shredded Mexican Blend cheese

Directions:

1.  On a 10-inch pizza baking pan, or baking stone,  roll or stretch the dough to fit the pan/stone.  If the dough resists stretching, let it rest for 5 minutes and continue, repeating if necessary.    Preheat oven to 425*F.

2.  Spread 1 cup of the shredded cheese over the dough.

Spread some of the cheese over the dough.

Spread some of the cheese over the dough.

3.  In a large skillet, over medium-high heat,  add the vegetable oil and get it hot, then add the chicken and sauté quickly,  just to brown lightly.    Don’t crowd the pan, do it in two batches if necessary.  Remove chicken to a platter and set aside.

4.  In the same skillet, add a drizzle more oil if needed.  Add the peppers and onion, and sauté them lightly.

Sautéing peppers and onions.

Sautéing peppers and onions.

They should not be thoroughly cooked.  Add the chicken back into the pan.

Chicken with seasonings sprinkled over it.

Chicken with seasonings sprinkled over it.

Everything mixed together.

Everything mixed together.

5.  Sprinkle Fajita Seasoning over all, then add the water.  Cook uncovered over medium heat for about 5  minutes, stirring occasionally, until vegetables are crisp-tender.  Remove from heat.

6.  Spoon chicken mixture over the dough and cheese.   Sprinkle remaining cheese over the top.

7.  Bake at 425*F. for 15 minutes, checking  that it is not getting over browned.  Crust edges should be lightly brown, and topping melty and gooey.

Tastes just like chicken fajita without the tortilla.

Tastes just like chicken fajita without the tortilla.

Note:  for a crispier crust, dust the pizza pan or baking stone with cornmeal before laying out the dough.

SOURCE:   a Carolyn Original

Omelette with Bacon, Ham and Beans

Posted by deliciousonadollar in Brunch, Main Dish, Quick Meals and tagged with , , , , , , , ,
Omelette with Bacon, Ham and Beans

Omelette with Bacon, Ham and Beans

Today was one of those days when I didn’t have a minute to myself—ever have days like that?   I didn’t think I would have time to make dinner, before I needed to turn around and go back out again.  Whew!  Somehow I managed to cook up something that turned out quite good, so I thought I would tell you about it, so when you have “one of those days”, you can do what I did, and still feel that you’ve put something healthy and hearty on the table for dinner.

This is an adaptation of a recipe from Food Network Magazine that was called Grits with Bacon and Beans.  Instead of making grits which can take some time, I made an omelette, thereby saving on time, reducing the carbohydrates and increasing the proteins. To work this into my time crunch, after lunch when I had about an hour, I made the mixture of bacon and beans adding in some diced ham, again to increase the protein content.  With this mixture made in advance, I only needed to reheat it while I made an omelette.  Then I made some rye bread toast to go with it.  Mr. D. raved about this meal.

This was really good!!

This was really good!!

Besides being a quick meal for dinner this could be served for a brunch.  I think eggs cooked just about any way would be good with this mixture of vegetables and ham.  I love a recipe like this that can be adapted several different ways.  Try it!  Next time I make this, I’ll make cheese grits to spoon the ham-bean mixture over.  I’m looking forward to that meal 😀

OMELETTE, WITH BACON, HAM AND BEANS

Yield;  Serves 4

Ingredients:

  • 3 slices bacon, cut into small pieces
  • 1 Tbsp. vegetable oil
  • 1 green bell pepper chopped
  • 1 small onion, chopped
  • 1 pkg. frozen chopped collard greens, kale, or spinach, thawed and drained

    Beans, tomatoes, and frozen "greens".

    Beans, tomatoes, and frozen “greens”.

  • 1 tsp. cayenne pepper (optional)
  • 1/4 tsp. salt
  • 1  (14.5 oz.) can diced tomatoes
  • 1  (15 oz.) can black-eyed peas (do not drain)
  • 1 cup diced ham
  • 4 eggs
  • salt and pepper to taste
  • small amount of milk
  • 1 Tbsp. butter
  • 1/4 cup shredded cheddar cheese

Directions:

1.  Cook the bacon in a large skillet or shallow sauce pan over medium heat until almost crisp, about 8 minutes.  Add the vegetable oil and increase the heat to medium high;  add the peppers, onion, collard greens, cayenne and 1/2 tsp. salt and cook, stirring occasionally, until the vegetables are slightly soft, about 8 minutes.

Cooking up the vegetables.

Cooking up the vegetables.

2.  Add the tomatoes, black-eyed peas (with their liquid) and ham and bring to a simmer, cook 15 minutes.

Dice up some ham to add in.

Dice up some ham to add in.

Season with salt if needed.    Note:  all of this mixture can be made in advance and reheated when needed.

3.  Meanwhile, in a small bowl, whisk together the eggs, about 2-3 Tablespoons milk, and salt and pepper.  Melt butter in an omelette pan or skillet.  When hot, but not browned, add the egg mixture and cook over medium heat, lifting the edges as they become set, and let uncooked egg run underneath.  When all the egg mixture has been cooked, except for the “wet” top, sprinkle with half the shredded cheddar,  fold the omelette in half, and sprinkle the top with remaining cheese.  Cover and turn off the heat.  Allow cheese to melt.

Cheese omelette, ready to serve with the vegetable-ham mixture.

Cheese omelette, ready to serve with the vegetable-ham mixture.

4.  Serve omelette with the ham and bean mixture on the side.

Cook eggs in your favorite style and serve with this vegetable mixture.

Cook eggs in your favorite style and serve with this vegetable mixture.

SOURCE:   adapted from Food Network Magazine

French Dip Sandwiches

Posted by deliciousonadollar in Quick Meals, Sandwichs and tagged with , , , , , , ,

Once you’ve eaten your fill of the pot roast what do you do with the leftovers?  Reheating the meat in its juices can be boring, but if you use the leftovers and transform them into this tasty French dip sandwich, you may wish you had more for a second time around.

French Dip Sandwiches

French Dip Sandwiches

I made these sandwiches just recently and with the addition of some chips or salad they become a complete meal.  Just layer thinly sliced roast beef or pot roast with grilled onions and cheese into buttered sub rolls, broil, and you’ve got a satisfying quick meal.  The most important element here is the jus, which is used to moisten the beef and is served with the sandwich for dipping.

FRENCH DIP SANDWICHES

Yield:  Serves 4

Ingredients:

  • 1  tsp. olive oil
  • 1 large onion, halved and sliced then
  • 4  (6-inch) sub rolls
  • 2 Tbsp. unsalted butter, softened
  • 4 cups thinly sliced leftover pot roast or roast beef
  • 1 cup jus, heated in a small saucepan
  • 4 slices provolone cheese, cut in half (Swiss cheese works here, too)

Directions:

1.  Position oven rack 6 inches below heating element and preheat the broiler.  Heat oil in small non-stick skillet over medium-high heat until shimmering.  Add onion and cook, stirring frequently, until browned, about 7 minutes.

2.  Meanwhile, slice rolls in half lengthwise and spread interior of both sides with butter.  Place on baking sheet, butter sides up, and broil until golden, 1 to 3 minutes.  Remove top half of each roll.

Layer thinly sliced beef on toasted sub rolls.

Layer thinly sliced beef on toasted sub rolls.

3.  Using tongs, dip beef slices into hot jus and place about 4 slices beef on bottom half of each roll.

Spoon onions over beef…….

Spoon grilled onions over beef.

Spoon grilled onions over beef.

arrange provolone on top…..

Top with sliced provolone.

Top with sliced provolone.

Broil until cheese has melted.  Set top half of each roll in place and serve with extra jus for dipping.

So sorry folks, but just at this point when I wanted to take a photo of this gorgeous sandwich to tempt you, my camera became ornery, and wouldn’t take the picture.   Dang!!     Guess you will need to use your imagination here.  😦

SOURCE:   Cook’s Country

Turkey Sage Burgers with Sautéed Apples and Brie

Posted by deliciousonadollar in Main Dish, Quick Meals, Sandwichs and tagged with , , , , ,
Turkey sage burgers with sautéed apples and cheese.

Turkey sage burgers with sautéed apples and cheese.

Apples are a wonderfully versatile fruit used in both sweet and savory dishes.  In this quick entreé they lend their sweetness to turkey burgers, making them the perfect quick meal for a fall lunch or dinner.

These pan seared turkey burgers are flavored with sage and shallots and topped with apple slices sautéed in butter and a slice of creamy brie or other cheese of your choice.  In my burgers  I used sliced sharp cheddar cheese, but whatever cheese you have that pairs well with apples would be a good match-up.

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Whenever I make these burgers Mr. D. does not know we are eating turkey;  he thinks it is a beef burger.  So I’m sure that you could serve them with traditional burger toppings in place of the apples and cheese, and unless you tell, no-one would suspect, and would “gobble” them up.  😀

TURKEY SAGE BURGERS WITH APPLES AND CHEESE

Yield:   Serves 4

Ingredients:

  • 1 – 1.3 lb. ground turkey
  • 1/2 tsp. salt
  • dash pepper
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. bread crumbs
  • 1/2 medium shallot, finely chopped ( about 2 tsp.)
  • 1 Tbsp. fresh sage, finely chopped or 1 tsp. dried sage
  • 1 Tbsp. vegetable oil for cooking
  • 4 slices cheese  (Brie, cheddar, Jack)
  • 4 seeded rolls, split

Apples:

  • 1 medium apple, cored, peeled and cut into thin slices
  • 1 Tbsp. butter
  • pinch salt

Directions:

1.   Sauté apples first by melting butter in a large skillet over medium heat.  Add apple slices in a single layer and sprinkle with salt.  Cook till tender, about 2 minutes each side.  Transfer to bowl and set aside.

Set aside sautéed apples while burgers cook.

Set aside sautéed apples while burgers cook.

2.   Mix ground turkey and seasonings (through sage) in a large bowl.  Form into 4 equal-size patties.

3.  Add vegetable oil to the skillet used by the apples.  Bring heat to medium-high.   Get the pan hot before adding the burgers to get a nice sear, then lower the heat to medium-low.  Cook burgers, turning several times so they don’t burn,  until firm and no longer pink in the middle,  7 – 8 minutes total.

A hot pan will give a nice sear to the burgers.

A hot pan will give a nice sear to the burgers.

4.  Remove from heat, top each burger with a quarter of the apples and a slice of cheese.  Cover pan and set aside about 5 minutes to allow cheese to melt.  Place burgers on buns and serve immediately.

Serve with chips and a pickle or a side of coleslaw.

Serve with chips and a pickle or a side of coleslaw.

SOURCE:    My Gourmet Connection

Chickpea and Chorizo Fideos

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Chickpeas and chorizo fideos.

Chickpea and chorizo fideos.

In my opinion you can never have too many recipes for one-pot meals.  This one is easy to make and is a quick version of a Spanish pasta dish.  The chorizo provides a smoky flavor, but if you can’t find chorizo, pepperoni works well in its place, and that is what I used since I was not able to find the chorizo at my supermarket.  It is more likely to be found in a market that has a large department of Spanish foods.

In Spanish Fideo means noodle.  Fideo is a type of pasta commonly used in soups.  It can be long or short.  In this recipe the angel hair pasta is broken into 2-inch lengths to mimic the short fideos.

In addition to the chorizo or pepperoni, chickpeas, also known as garbanzo beans, provide an excellent source of protein.  So this dish, although consisting of only a few ingredients, is highly nutritious as well as very tasty.  We loved it and I’m sure I’ll be making it again.  If you have leftovers they can be easily reheated by adding a small amount of chicken broth to loosen it, and heat briefly in the microwave.

CHICKPEA AND CHORIZO FIDEOS

Yield:   Makes about 4 servingsIMG_5312

Ingredients:

  • 3 Tbsp. extra-virgin olive oil, divided
  • 1/2 package whole-wheat angel hair pasta ( 7-8 oz.), broken into 2-inch pieces
  • 2 large cloves garlic, minced
  • 1/2 cup chopped Spanish chorizo or pepperoni ( about 2 oz.)
  • 1 ( 14.5 oz.) can petite diced tomatoes
  • 1  1/2 cups water
  • 1/2 cup dry white wine
  • 1 15-oz. can chick peas, rinsed and drained
  • 3 scallions, sliced
Have all ingredients chopped and ready to go.

Have all ingredients chopped and ready to go.

Directions:

1.  Heat 2 Tbsp. olive oil in a Dutch oven over medium heat.  Add pasta pieces and cook, stirring, until toasted and browned in spots, 2 to 3 minutes.  Transfer to a bowl.

Toasting the pasta.

Toasting the pasta.

2.  Add the remaining 1 Tbsp. oil to the pan and heat over medium heat.  Add garlic and chorizo ( or pepperoni) and cook, stirring, until fragrant, about 1 minute.

3.  Add tomatoes, water, wine and the toasted pasta;  bring to a boil.  Reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 8 minutes.

Adding in the water, wine, pasta and tomatoes.

Adding in the water, wine, pasta and tomatoes.

4.  Stir in chickpeas and scallions and cook 1 minute more.

Add chickpeas and scallions.

Add chickpeas and scallions.

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Serve with a big green salad drizzled with a vinaigrette dressing.

SOURCE:    Eating Well.com

Pork Scaloppine with Mustard Pan Sauce

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,
Pork Scalopine with Mustard Sauce

Pork Scaloppine with Mustard Sauce

Back in my youth when my mom did most of the cooking, we often had baked pork chops in a mushroom gravy,  This was made using canned cream of mushroom soup for the sauce. Very easy to make; just pour a can of undiluted cream of mushroom soup over pork chops in a baking dish.  Put into the oven and bake;  as the soup melted down it got mixed with the pork pan juices to create a flavorful gravy.  Served with baked or mashed potatoes, I loved it.

Now I wouldn’t dream of cooking like this.  Why?  Because we have since learned about the high sodium content of canned soups (and other additives, we may know nothing about),  These days I want to control the amount of fat and sodium and know exactly what goes into the food I eat and feed to my family.  No white stuff in a can for me!IMG_5110

However, I still love pork chops with gravy, so when I found the recipe for this dish, I knew immediately that I would make it, and that I would like it.  Tender slices of boneless pork loin ( either tenderloin or chops), briefly cooked to just barely done, then smothered in a mustard-sour cream gravy flavored nicely with shallots, garlic and chicken broth.  This came close to my mother’s baked pork chops, without the concern about sodium, or other unknown ingredients.  I’m so glad I found this recipe.  I know I’ll be making it again.   It’s quick to produce and so good.  I think you will like it, too.

PORK SCALOPPINE WITH MUSTARD PAN SAUCE

Yield:   Serves 4

Ingredients:

  • 1 pound pork tenderloin, trimmed, cut crosswise into 12 pieces, and pounded to 1/4-inch thickness.  ( I used boneless pork chops, cut each one  in half and pounded them out to about 1/4-inch thickness.  That worked very well as a substitute.)
  • 1/4 tsp. salt, and 1/4 tsp. black pepper

    Not many ingredients.

    Not many ingredients.

  • 1 Tablespoon canola oil, divided
  • 1/4 cup minced shallot  ( 1 large shallot)
  • 2 teaspoons minced fresh garlic  ( 1 large clove)
  • 1/2 cup unsalted chicken stock
  • 2 Tablespoons grainy mustard ( Dijon preferred, but honey mustard might produce a different, sweeter, flavor.)
  • 3 Tablespoons reduced-fat sour cream
  • 1 Tablespoon chopped fresh parsley

Directions:

1.  Sprinkle pork with the salt and pepper.   Heat a large skillet over medium-high heat.  Add 1 teaspoon canola oil, swirl to coat.  Add 6  cutlets;  cook 2 minutes or each side or until done.  Remove from pan, keep warm.  Repeat procedure with 1 teaspoon canola oil and remaining pork.

2.  Return skillet to medium-high heat.  Add remaining 1 teaspoon oil to pan, swirl to coat.  Add shallots and garlic to pan;  cook 2 minutes, stirring occasionally.  Add chick stock and mustard, cook 1 minute, scraping pan to loosen browned bits.

Saute shallots and garlic, then add mustard and chicken stock.

Saute shallots and garlic, then add mustard and chicken stock.

Stir in sour cream; cook 1 minute.

Add sour cream and stir in.

Add sour cream and stir in.

Serve pork with sauce.  Sprinkle with parsley.

Pork cutlets in a tasty cream gravy to serve other rice, noodles, or potatoes.

Pork cutlets in a tasty cream gravy to serve other rice, noodles, or potatoes.

The sauce is very good over rice or noodles.  In fact you could double the quantity of sauce if you want to serve it that way.  Roast baby carrots are a nice accompaniment to this dish also.

Baby carrots, drizzled with olive oil, salt and pepper. Bake at 400*F for 20 minutes.

Baby carrots, drizzled with olive oil, salt and pepper. Bake at 400*F for 20 minutes.

Pork Scalopine with Mustard Sauce

Pork Scaloppine with Mustard Sauce

SOURCE:   Cooking Light

Shrimp Tacos with Corn and Avocado Salsa

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Shrimp tacos with corn and avocado salsa.

Shrimp tacos with corn and avocado salsa.

Continuing with my meal solutions for an extremely busy week,  this is another meal that goes together quickly, can be made in parts, and supplies a lot of good quality nutrients —–

Tacos made with shrimp and a tasty corn and avocado salsa make a light and easy meal.  The shrimp are sautéed with garlic, cumin and coriander, and the salsa, made with corn, chopped tomato, red onion, jalapeño pepper, cilantro, avocado and lime, provides the perfect combination of flavors to compliment the shrimp.  Fresh corn is preferred, but frozen corn will work in a pinch.  You can also make your own taco corn tortillas, as described in the recipe notes, or use “store bought” ones.

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SHRIMP TACOS WITH CORN AND AVOCADO SALSA

Yield:   Makes 8 tacos,  ( 4 – 6 servings)

Ingredients:

  • 1  1/4 pounds large shrimp, peeled, deveined, tails removedIMG_5212
  • 2 Tbsp. olive oil
  • 1 clove garlic, very finely chopped
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1 tsp. Old Bay Seasoning (optional)
  • 8 taco shells  ( or 6-inch corn tortillas–see notes, below)
  • 1/2 cup queso fresco, or finely shredded Monterey Jack cheese

For the Salsa:

  • 2 ears sweet corn, kernels removed, about 1 cup
  • 1 large, ripe tomato, seeded and chopped,  about 1/2 cup
  • 1/4 cup red onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1 Tbsp. freshly squeezed lime juice
  • 2 Tbsp. fresh cilantro, chopped
  • 1 medium avocado, peeled and cut into small cubes
  • salt and freshly ground black pepper

Preparation:

1.  Place the shrimp in a large bowl and toss with the olive oil, garlic, cumin, coriander and Old Bay Seasoning.  Set aside.

2.  Combine the corn, tomato, red onion, jalapeño, lime juice and cilantro.  Season to taste with salt and pepper, then add the avocado, taste and season again.  Set aside.   This can be made in advance and refrigerated until meal time.

Note:  If your corn is very fresh and tender,  you can use the kernels raw.  If not, place them in a shallow dish, cover and microwave for 1 1/2 to 2 minutes on high.  If using frozen corn, be sure to thaw and blot away any excess moisture with a paper towel before adding to the salsa.

3.  Heat a heavy skillet over medium-high heat.  Add the shrimp and sauté until pink and opaque, about 2 minutes.

To serve, spoon a portion of the corn salsa into the bottom of each taco shell.  Top with shrimp and a sprinkling of cheese.

IMG_5214

How to Make Your Own Taco Shells

Preheat the oven to 375*F.  Lightly brush or spray both sides of the 6-inch tortillas with vegetable oil.  Turn a 12 cup muffin pan upside down, fold the tortillas in half and position them between the muffin cups to support the sides in a taco shape.  Bake until crisp, 8 – 10 minutes.

SOURCE:   MyGourmetConnection.com

Loaded Turkey Chili Baked Potato

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , ,
Loaded Turkey Chili Baked Potato

Loaded Turkey Chili Baked Potato

This loaded baked potato is stuffed with lean turkey chili, low-fat shredded cheese and topped with sour cream and chopped scallions,  a quick and easy weeknight meal.

I love a dish that can be served several ways.  Using the left-over Slow-Cooker Turkey Chili, that I wrote about last week,  I baked some russet potatoes, (either in the oven or microwave), and spooned the hot chili over the top.  Then capped it all off with shredded Mexican Blend cheese, low fat sour cream,  some chopped scallions.   It was ready in a very short time and my husband loved it.

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Last week in my recipe for au gratin potatoes, I discussed the health values of potatoes.  The same holds true for this meal plus the added value of vegetables in the chili and lean protein in the turkey.  How can you go wrong when there are so many good reasons to eat a meal like this one, and it tastes satisfying and delicious too.

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Yield:   4 servings

Ingredients:

  • 4 russet potatoes, about 5 -6 ounces each
  • 2 cups Slow-cooker Turkey Chili
  • 1 cup reduced fat shredded cheese
  • 2 Tablespoons chopped scallions or chives
  • reduced fat sour cream or Greek yogurt for topping

Directions:

1.  Wash and dry potatoes.  Poke holes in them with a fork, then cook in the microwave using the baked potato setting until potatoes are soft and cooked through (about 8 – 10 minutes on HIGH ), or bake in conventional oven for 45 min.- 1 hour at 400*F.

2.  Split open the potato in half, lengthwise, and press the sides to open the top.  Spoon on 1/4 cup shredded cheese and 1/2 cup hot chili.  Then add sour cream and chopped scallions or chives.   Enjoy!

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