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 :)

Berry Breakfast Pizza

Ingredients

• 1 package refrigerated biscuits
• 1 navel orange
• 8oz. light cream cheese, softened
• 5 tsp honey, divided
• 2 1/2 cups fresh strawberries, halved

Directions

Heat oven to 400 degrees. Stack 2 biscuits, roll out 6 inch circle, 1/8 thick. Place on an ungreased baking sheet. Prick all over with fork. Repeat with remaining biscuits to make 5 circles in all. Bake until golden, 6 to 8 minutes.

Loosen and cool slightly. Meanwhile, finely grate peel from orange. Beat into the softened cream cheese with 3 tsp of the honey. Set aside.

Juice orange into a large bowl. Add halved strawberries and the remaining 2 tsp honey. Toss well.

Increase oven temp to 425. Spread biscuits with cream cheese mixture to within 1/2 inch of the edges. Bake until cheese edges brown lightly. Top with strawberry halves. Serve warm.