Linguini and Shrimp Fra Diavolo

Linguini and Shrimp Fra Diavolo

 

Ingredients:

• 3 tsp extra virgin olive oil
• 6-7 garlic cloves, peeled and smashed
• 2 lbs jumbo shrimp, peeled and deveined*
• salt and fresh pepper to taste
• 1/4 cup celery
• 1/2 cup chopped onion
• 35 oz crushed tomatoes (I LOVE Tuttorosso)
• 1 1/2 tsp crushed red pepper (or to taste)
• 1 tbsp capers, drained
• 8 fresh basil leaves, rolled and sliced thin
• 12 oz whole wheat, high fiber or brown rice pasta

Directions:

Bring a large pot of salted water to a boil.

While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook until golden, about one minute. Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.

Transfer the shrimp to a plate, leaving garlic in the pan.

Add pasta to water and cook according to package directions for al dente. 

Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.

Lower the heat and let it simmer about 8-10 minutes. Add the shrimp and cook another minute or two; remove from heat. Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.

* 375 Calories/serving

** Thank you Skinny Taste!! This is a flavor party in your mouth!

Lime Shrimp and Avocado Salad

Lime Shrimp and Avocado Salad

This is so simple and so delicious you won’t believe it. It’s like tasting summer in February!!

Ingredients
1 lb jumbo cooked shrimp, peeled and deveined, chopped rough (1/2” pieces)
1 medium tomato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 cup chopped red onion
2 limes, juice of (~1/4 cup)
1 tsp olive oil
1 tbsp chopped cilantro (optional, some folks don’t like it)
salt and fresh pepper to taste

Directions
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

STUFFED PEPPERS

STUFFED PEPPERS

 A CRAZY 150 CALORIES PER HALF !

 Serves 3-4, I doubled it, mainly because most ground turkey comes in a 1 lb.     

 package at least! Trust me, they will get eaten!!

Olive Oil
1/2 lb lean ground turkey breast
1 cup chopped onions
1 heaping tbsp of taco seasoning
2 cups of cooked rice
3-4 bell peppers, halved and seeds removed
1 can of black beans, drained & rinsed
½ cup of organic frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings:
fresh cilantro
sour cream
sliced avocado
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow them to cool until you can handle them.

*****Note – make sure you brown the turkey ahead of time, that way you do not have to worry about it later. Also, sautee the onions until cooked thru, then add in the cooked rice, black beans and corn.

In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.

Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

Super Bowl Sliders

SUPER BOWL SLIDERS

For 24 sliders (will fit just right on a cookie tray)

You need:

1 pound chopped beef, 80/20 mix

1-1/2 packets of onion soup mix

1 – 8 oz. package of shredded sharp cheddar cheese

1-1/2 tablespoons mayonnaise

24 Dinner rolls (I get Kings Hawaiian at Costco)

Directions:

Preheat oven to 350 F.

Thoroughly mix first four ingredients

Lay out 24 rolls on the cookie sheet and slice them

To make patties, roll up 1” diameter meatballs, then flatten them out to fit on the rolls, about ¼” (or a little less) thick.

With all burgers done and assembled, cover TIGHTLY with aluminum foil the entire sheet. This is most important as the meat actually steams in the rolls under the foil.

Cook in oven for 30 minutes.