Shrimp Linguini

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 Fat Free Sour Cream


• 2 slices bacon, cooked, crumbled


• 4 oz. refrigerated linguine, cooked, drained

Directions

Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink. Reduce heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently. Add hot pasta; toss to coat. Serve with a side salad and Hot Herb Italian Bread. ENJOY!!

Turkey Sloppy Joes

Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey
• 1/2 red onion, chopped
• 1/2 red bell pepper, chopped
• 1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or
• Mrs. Dash seasoning for poultry)
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 cup tomato sauce,( 8- ounce) can
• 4 crusty sandwich rolls, split

Directions

Heat skillet and add EVOO and Ground Turkey. Cook until meat starts to turn grey. Add chopped vegetables and onions. Next, mix in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Serve on crusty rolls - delicious!

Chicken Enchiladas

These are AMAZING if I do say so myself. My brother Matt asks me constantly to make them and when I stay at my parents every year for a week while they go to my dad's work conventions, I fulfill his request. This recipe makes a ton, but the leftovers are just as good as the first time around.

Ingredients

• 2+ Lbs Boneless/Skinless Chix Breast
• 16oz Sour Cream
• 2 Bunches Green Onions (chopped)
• 4 Tbsp Fresh Parsley (chopped)
• 2 Cups Shredded Co Jack Cheese
• 1 Tbsp salt (or less if desired)
• 1 tsp pepper
• 3 cans Tomato Sauce
• 1 can Chopped Tomatoes (I use the ones with Garlic and Onions)
• 1 can Chopped Green Chili’s
• 1/3 cup Chopped Green Peppers
• 3 Tbsp Chili Powder
• 1 tsp ground cumin
• Package of 24 Soft Tortilla shells
• 2 Cups Shredded Mozz Cheese

Directions

Cook chicken in pan with Olive Oil, Sliced Onions and Garlic. Once cooled, shred into small pieces. In a bowl mix together Chicken, Sour Cream, Green Onions, Fresh Parsley, Jack Cheese, Salt and pepper. Set aside.

In medium sauce pan combine Tomato Sauce, Chopped tomatoes, Green Chili’s, Green Peppers, Chili Powder and ground cumin. Bring to a boil, then simmer for 5-10 minutes.

Soften shell in microwave for about 20 second (one at a time) take about ¼ cup of the chicken mixture and put onto shell at one end in a oval like shape. Continue by rolling the shell. Continue doing this until all the chicken mixture is used.

Line rolled Enchilada’s in a 9x13 backing pan. You may need 2 pans to hold all of them. Once in pan, cover with Tomato sauce, then cover sauce with Mozz Cheese.

Bake for about 30 minutes at 350. Let sit for a few minutes before serving.

Creamy Ham Casserole

Ingredients

• 1/2 cup MIRACLE WHIP Light Dressing
• 1/4 cup milk
• 1-1/2 cups rotini pasta pasta, cooked, drained
• 2 cups broccoli florets
• 1-1/2 cups coarsely chopped ham
• 1/2 green or red pepper, chopped
• 1-1/2 cups Shredded Cheddar Cheese, divided
• Seasoned croutons

Directions

Mix dressing and milk in large bowl. Add pasta, broccoli, ham, peppers and 1 cup of the cheese; mix lightly. Spoon into 1-1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese. Bake at 350°F for 30 minutes or until thoroughly heated. Sprinkle with croutons.

Vermicelli Caprese - Low Fat

This is a favorite one of mine because it is low-fat and tasty. Sometimes the better for you recipes are blah and don't include pasta. This one is a win in both categories - hope you like it!

Ingredients

• 1/2 lb. whole wheat vermicelli (thin spaghetti), uncooked
• 1/2 cup Light Italian Dressing and Marinade
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 cups halved grape or cherry tomatoes
• 1 cup mushrooms, washed and sliced
• 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/3 cup fresh basil, finely sliced

Directions

Cook pasta as directed on package. Heat dressing in large nonstick skillet on medium-high heat. Add onions, mushrooms and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally. Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil. Enjoy!

Chicken Tortilla Soup - Crock Pot Style

Ingredients

• 4 boneless thawed chicken breasts (about 1 lb)
• 2 cans (15 oz each) diced tomatoes, undrained
• 1 can (4 oz) chopped mild green chilies, drained
• 1 yellow onion, diced
• 2 gloves garlic, minced
• 3/4 cup chicken broth
• 1 tsp cumin
• salt and black pepper, to taste
• 4 corn tortillas, sliced into 1/4 inch strips
• 2 tbsp chopped fresh cilantro
• 1/2 cup shredded Monterey Jack cheese
• 1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning
• lime wedges
• sour cream

Directions

Place chicken in the crockpot. Combine tomatoes with juice, chiles, onion, garlic 1/2 cup chicken broth and cumin in small bowl. Pour mixture over chicken. Cover and cook on high for 3 hours or until chicken is tender and cooked through.

Remove chicken from crock pot and shred with 2 forks. Return to the cooking liquid. Adjust seasoning and add more broth if necessary.

Just before serving, add tortillas and cilantro to the crock pot. Stir to blend. Serve in bowls, topping each with cheese, avocado and a squeeze of lime juice. I top mine with a dollap of sour cream as well :)

Antipasto Calzone

Ingredients

• All-purpose flour, for dusting
• 1 (13 to 16-ounce) ball pizza dough
• Cornmeal, for dusting
• 2 cups (8 ounces) shredded provolone cheese
• 2 cups (8 ounces) shredded fontina cheese* see Note at bottom
• 1 (4-ounce) salami, diced into 1/2-inch pieces
• 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
• 1/4 cup coarsely chopped kalamata olives
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 egg, beaten

Directions

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.

In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.

Note:
Put a wedge of fontina cheese in the freezer for 15 to 20 minutes to make shredding easier.

Mexican Chicken Bake - Low Fat

Ingredients

• 4 large chicken breasts
• 1 can fat free, low sodium refried beans
• 1/2 cup salsa
• 1 packet low sodium taco seasoning
• 1/2 green pepper, washed, seeded and sliced
• 1/2 red pepper, washed seeded and sliced
• 1/2 yellow pepper, washed seeded and sliced
• 1 red onion, sliced

Directions

Preheat oven to 375 degrees. Defrost chicken breasts and trim fat. Coat all four breasts with 1/2 taco seasoning mix. Set aside.

Prepare glass baking dish with non stick spray. Combine refried beans and salsa in a mixing bowl and then transfer to the baking dish, making sure to spread contents evenly with a spatula.

Place chicken breasts on top of refried beans. Top with sliced veggies and sprinkle with remaining taco seasoning. Bake until veggies are tender and chicken is cooked through.

Serve with fat free sour cream and low fat cheese as a garnish.

"What are the two things they tell you are healthiest to eat? Chicken and fish. You know what you should do? Combine them—eat a penguin." ~Dave Attell

Ribollita

Ingredients

• 2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
• 4 large cloves garlic, chopped
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 1 zucchini, sliced and diced
• 1 yellow butternut squash, sliced and diced
• 2 pckgs sliced mushrooms, any variety
• 2 ribs celery, chopped
• Coarse salt and freshly ground black pepper
• 2 cans small white beans, such as Goya brand, cannellini beans may be substituted
  but look for cans marked "small white beans" on international foods aisle of
  market
• 6 cups chicken stock or broth
• 2 cups tomato sauce
• 3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about
  1/2 a loaf
• 1 small white onion, thinly sliced or finely chopped, for
  garnish
• 1 cup grated Parmigiano-Reggiano, for garnish
  

Directions
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, and all vegetables to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. I often let simmer for quite awhile until veggies are soft and full of flavor. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.

Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Our family makes ours thick with more yummy bread.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

"Worries go down better with soup." ~Jewish Proverb

Microwave Pork Chops

This is the only way I enjoy pork chops. I know it sounds weird that they're cooked in the microwave, but they turn out perfectly every time.

Ingredients

• 4 - 3/4 inch thick pork chops
• 1 cup diced onions
• 2 cloves of garlic - diced
• 1/4 cup soy sauce
• 3 tbsp lemon juice
• 1 tbsp honey
  
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp curry powder
• 3 slices of bacon

Directions

Place bacon, onion, and garlic in microwavable dish. Microwave on high until bacon is crisp. Add other ingredients to bacon mixture. Pour over pork chops in covered dish and microwave on roast for 10 minutes, drain. Continue cooking in 5 minute intervals for 12-15 minutes until done.

“The Pig, if I am not mistaken, Gives us ham and pork and Bacon. Let others think his heart is big, I think it stupid of the Pig.” ~Ogden Nash