Shrimp and Scallops in Garlic Cream Sauce
1/2 lb shrimp, peeled and deveined
1/2 lb scallops
2 Tbsp butter
2 tbsp minced garlic
1/2 c dry white wine or chicken broth
1/4 c heavy cream (you can use fat free half and half)
Linguine, cooked and drained
fresh parsley, chopped
fresh ground pepper
Melt the butter in a large skillet over med. heat. Add garlic and cook until soft on low. DON'T Brown the garlic (it will be bitter). Add shrimp and scallops and cook, stirring until shrimp is pink and scallops are firm. Remove the shrimp and scallops to a platter. Add wine to skillet and bring to a boil, stirring up the brown bits on the bottom of the pan (deglazing the pan). Boil until reduced in volume by 1/2. Approx. 1-2 min. Stir in cream. Return shrimp and scallops to pan and heat through 1-2 min until the sauce is slightly thickened and seafood coated. Spoon over cooked linguine and sprinkle fresh parsley and pepper on top.
40 Clove Garlic Chicken
1 frying chicken cut into pieces
1 to 2 Tbsp olive oil
1/4 c white wine (can be omitted, double up on chicken broth)
1/4 c chicken broth
2 Tbsp fresh parsley chopped
2 tsp Italian seasoning (found in the Spice Isle)
40 cloves of fresh garlic, peeled (about 2 heads)
1/4 cup celery chopped
Juice of 1 lemon
Remove skin from chicken. Season with salt and pepper. Brown chicken (10 min or so) in large skillet in olive oil.
Combine wine, broth, and seasonings in bowl. Add garlic and celery. Coat well. Transfer garlic and celery with a slotted spoon to the Crock Pot. Add chicken to wine and herb mixture and coat well. Place chicken on top of garlic and celery in Crock Pot. Pour in lemon juice and add the remaining wine and herb mix on top of chicken. Cover and cook on low for 6 hours. Garnish with fresh herbs.
Sweet and Sour Meatballs
1 lb ground beef or ground turkey
salt and pepper
2 tsp Italian seasoning salad dressing mix
2 tsp parsley.
1 egg
1/4 cup bread crumbs
pinch of red pepper flakes if desired
Mix ground beef or turkey, salt and pepper, Italian seasoning, parsley, egg, and bread crumbs together with a fork until combined. Form into small balls and bake onto baking sheet for 20 min in 350 oven. When cooled, store in a Ziplock freezer bag.
How to Prepare12 oz frozen meatballs
2 c barbecue sauce
1 tsp soy sauce
1 can chunk pineapple in juice
1 1/2 cups chopped green pepper
Mix barbecue sauce, soy sauce, and pineapple in Crock Pot. Add one cup green peppers. Reserve the other cup. Cook on low for 5 hours with cover on. In the last hour of cooking, add the 1/2 cup of green peppers. Serve over rice.
Sausage Orecchiette Pasta
1 Package sweet turkey sausage
2 tsp extra virgin olive oil
1 small onion, chopped
2 cloves of garlic minced
2 tsp fresh oregano chopped
1 can canellini beans, drained
1/2 cup low fat cream cheese
Parmesan cheese
1/2 box of Orecchiette pasta, cooked and drained
Thaw 1 package Turkey sausage (we like sweet sausage). Boil 6 quarts of water with salt for pasta.
Split the casings down the middle, and put meat into a large skillet, discarding the casings.
Add oil and brown the sausage with oregano, and onion. (Sometimes turkey sausage can be very lean so you may need to add more oil.) Add garlic, drained beans, and low fat cream cheese. Stir until melted and creamy and combined. Add hot, drained pasta and stir. Use a Tbsp of the pasta water to thin the sauce if it's too thick. Grate fresh Parmesan cheese over the top. Delicious (This is one of our favorite comfort foods.)
Tortellini with Pesto, Shrimp, and Tomatoes
1 package cheese tortellini
1/2 cup pesto
1/2 cup Parmesan cheese
1/4 cup sun dried tomatoes
1/2 bunch fresh basil chopped
2 tsp minced garlic
2 Tbsp Extra Virgin Olive Oil
1 cup cooked shrimp
Prepare pasta according to package directions. Drain. In skillet, cook shrimp with olive oil and pinch of salt. Shrimp are done when they are pink and in a "C" positon. In skillet, on low heat add pesto, cheese, tomatoes, and basil. Add Parmesan cheese on top. Serve hot.
Raspberry Strata (Everyday Italian)
Melt together in a saucepan:
2 Tbsp butter
3 Tbsp honey
Let cool
In large bowl mix:
4 large eggs
1/2 c ricotta cheese
3 Tbsp sugar
1 c milk
1/4 c orange juice
Add honey and butter to egg mixture. Add slowly, so you don't cook the eggs.
Take 4-6 slices of bread. Any bread is fine, sourdough, white, challa and tear it into chunks. (I leave the crusts on because I love the texture) Add 2 cups fresh or frozen raspberries (or any frozen berry). Add bread and berries to egg mixture. Stir gently to combine. Pour into a buttered baking dish.
Cover with plastic wrap and refrigerate for minimum 2 hours or even over night. ( You can also wrap the dish in foil at this stage and freeze!)
Bake 350 for 20-25 minutes
Rotisserie Chicken
Your favorite rotisserie chicken can be a HUGE time saver. When you bring it home from your favorite store, if you can resist the smell, wrap the chicken in foil and freeze. It can be frozen up to 4 months. Thaw the chicken in your refrigerator over night. When time to cook, put chicken, still wrapped in foil, in a baking dish. Put in 400 degree oven for 15-20 minutes. Remove foil and bake for an additional 5-7 min. If the chicken seems dry, baste with butter or chicken broth.
