Shrimp Scampi Pasta

• 1/4 cup olive oil
• 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
• 4 large garlic cloves, left unpeeled and forced through a garlic press
• 1/2 teaspoon dried hot red-pepper flakes
• 1/2 cup dry white wine  (I used chicken broth)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 5 tablespoons unsalted butter
• 3/4 lb capellini (angel-hair pasta)
• 1/2 cup chopped fresh flat-leaf parsley

Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

*****This is really good!*****

Easy Slow-Cooker Jambalaya

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extralarge shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired. *****I may have posted this or a similar recipe before, but it's yummy and worth a repeat!****

Crock Pot Chicken Parmesan

• 2-4 boneless, skinless chicken breast halves
• 1/2 cup Italian Seasoned Bread Crumbs
• 1/4 cup Parmesan Cheese
• 1/4 t black pepper
• 1/4 t kosher salt
• 1 TBSP olive oil
• 1 egg, beaten
• sliced or shredded mozzarella cheese
• favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot stoneware insert.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.

Close lid and cook on low for 6-7 hours or high for 3-4.
Serve with your favorite pasta.


*****This is soooooo good and super easy!  We had it last night.  I used angel hair pasta, but I think fettuccine would be really good!*****

Southwestern Salsa Steak Chili

Ingredients

• 1 tablespoon vegetable oil
• 1 cup frozen whole kernel corn, thawed
• 1 - 1 1/2 teaspoons chili powder
• 1-17 ounce package refrigerated cooked beef tips with gravy ( I just used stew meat)
• 1-16 ounce jar mild or medium thick-and-chunky salsa
• 1-14 - 16 ounce can pinto beans or red beans, rinsed and drained (I did NOT use beans, yuck!)
• 1/4-cup bottled hickory-flavor barbecue sauce
• 1/4-cup sour cream
• Purchased corn muffins or corn bread (optional)
•  
• Directions

  1. In a large saucepan or Dutch oven, heat oil over medium heat. Add corn and chili powder; cook for 3 minutes, stirring frequently. Stir in beef tips with gravy, salsa, beans, and barbecue sauce. Bring to boiling, stirring occasionally to break up beef slightly. Reduce heat. Cover and simmer for 5 minutes.

  
  

  If you use the stew meat instead of the already cooked beef tips, just cook until stew meat is done.  

   

  2. Top each serving with sour cream. (Definitely recommend using the sour cream)  If desired, serve with corn muffins. Makes 4 servings.
  Nutrition Facts (Southwestern Salsa Steak Chili)

  • Servings Per Recipe 4,
  • Calories 354,
  • Protein (gm) 25,
  • Carbohydrate (gm) 42,
  • Fat, total (gm) 11,
  • Cholesterol (mg) 47,
  • Saturated fat (gm) 3,
  • Monosaturated fat (gm) 2,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 7,
  • Sugar, total (gm) 11,
  • Sodium (mg) 1834,
  • Percent Daily Values are based on a 2,000 calorie diet

  
  *****This is super duper yummy!*****
  
   

Texas Roadhouse imposter green beans

Ingredients:

• 2 (16 ounce) cans of green beans, drained
• 2 cups water
• 1 TBSP sugar
• 1/2 tsp pepper
• 4 ounces bacon, diced and raw (I used about 5 strips)
• 4 ounces onion

Directions:

• Drain green beans and set aside.
• Mix water, sugar and pepper until well incorporated. Set aside.
• Preheat your cooking pan to medium high heat.
• Dice the raw bacon into equal size pieces and throw them in your pan. Continually stir to keep baking from burning.
• Once bacon is cooked, add the onions and cook until they are tender.
• Now that the onions are tender, add the liquid mixture.
• Stir the mixture until incorporated. Bring mixture to a boil and then return the heat to simmer. Simmer until ready to serve.                                                                                                                                                                                                                                                                                                Thinking about making these tonight!!

Velveeta Mac & Cheese

 

1 pkg. (8 oz.) elbow macaroni
1/2 tsp. salt
2-1/2 tbsp. butter, melted
1-3/4 c. milk
1/3 c. bread crumbs
8 oz. Velveeta, cubed
2 tbsp. flour
1/8 tsp. pepper

Cook macaroni as directed on package and drain. Melt 1-1/2 tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole or individual casseroles.

Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.

Bake at 400°F for 20 minutes.

1 pkg. (8 oz.) elbow macaroni
1/2 tsp. salt
2-1/2 tbsp. butter, melted
1-3/4 c. milk
1/3 c. bread crumbs
8 oz. Velveeta, cubed
2 tbsp. flour
1/8 tsp. pepper

Cook macaroni as directed on package and drain. Melt 1-1/2 tbsp. butter in a heavy saucepan. Blend in flour, stir in milk slowly, and cook, stirring constantly, until mixture thickens. Add seasonings and cheese, stirring until cheese is melted. Add macaroni and transfer to a buttered 1 qt. casserole or individual casseroles.

Combine bread crumbs and 1 tbsp. melted butter. Sprinkle over macaroni.

Bake at 400°F for 20 minutes.

Spaghetti with Sauteed Chicken and Grape Tomatoes

Ingredients: 

·                     2 skinless chicken breast halves, diced in 1 inch cubes

·                     cooking spray

·                     1/2 tsp each of dried oregano and dries basil

·                     kosher salt and fresh pepper

·                     8 oz spaghetti

·                     2 cups grape tomatoes, halved

·                     6 cloves garlic, smashed and coarsely chopped

·                     4 tsp extra virgin olive oil

·                     4 tbsp chopped fresh basil

Directions: 

Bring a large pot of salted water to boil.

Season chicken generously with salt, pepper, oregano and basil. Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink. Remove chicken and set aside.

Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.

While pasta cooks, add olive oil to skillet on high heat. Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes. When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water. Add fresh basil and chicken and toss well. Serve and top with good grated cheese.