Mixing it Up
OVEN ROASTED VEGGIES
1 bundle asparagus, snapped
1 small bag snow peas
2 medium squash, sliced
1 zucchini, sliced
1 small bag baby carrots
1 bag cherry or grape tomatoes
1 small bag red potatoes, diced
1 sweet potato, cubed
Olive oil
2 tbls rosemary
2 tbls basil
Seasoning salt and pepper to taste
1 tbls minced garlic
Toss vegetables liberally with olive oil and seasonings. Bake at 425 for 30 minutes until tender-crisp.
SHRIMP SCAMPI
1 pound shrimp, peeled and deveined
1 tbls olive oil
2 tbls minced garlic
1 1/2 cup dry white wine
Juice of 1/2 lemon
1 tsp Italian seasoning
1/2 cup butter
1 tbls parsley
1/2 cup parmesan cheese
Cooked rice
Heat oil in iron skillet; add garlic and shrimp; cook until shrimp is cooked. Remove shrimp. Add other ingredients except parmesan cheese and simmer until thickened. Add shrimp; heat, add parmesan cheese. Serve over rice.
SKINNY CHICKEN SALAD (Artie Halford)
1 lb cooked, shredded chicken breasts
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup sliced grapes
1/3 cup dried cranberries
1/4 cup sliced almonds
1/2 cup Greek yogurt
1/2 tsp lemon juice
Garlic powder, salt and pepper to taste
Gentle toss all ingredients together. Chill overnight. Serve on leaf lettuce or wheat bread.
SHRIMP TOSTADAS WITH LIME SLAW
SLAW:
4 cups shredded cole slaw mix
2 green onions, diced
1 1/2 tbls lime juice
1/3 cup mayonnaise
1 tbls brown sugar
3/4 tsp cumin seed
TOSTADA:
1 tsp garlic salt
1 tsp cumin
1/2 tsp smoked paprika
12 oz raw jumbo shrimp, peeled
6 tostada shells
1 cup refried beans, warmed
Prepared guacamole or sliced avocados
Cilantro
Oil
Mix slaw ingredients together; toss and chill. Heat oil, add shrimp and seasonings; cook until shrimp is pink. Heat tostados, spread refried beans on each, add lime slaw, then shrimp. Garnish with avocados and cilantro.
PECAN SANDIES
2 cups butter
1 cup powdered sugar
2 tbls water
4 tsp vanilla
4 cups flour
2 cups chopped pecans
Cream butter and sugar. Add water and vanilla. Gradually add flour and pecans. Roll into balls or use a small scoop and place on cookie sheet. Bake at 300 for 25 minutes until edges are brown. Dust with additional powdered sugar while still warm.
CAULIFLOWER SOUP
1 head cauliflower broken into florets
1/4 cup chopped celery
2 shredded carrots
2 1/2 cups chicken broth
3 tbls butter
3 tbls flour
3/4 tsp salt
1/8 tsp pepper
2 cups 2% milk
1 cup shredded cheddar cheese
Hot sauce to taste
Melt butter, add celery and carrots; sauté until tender. Add flour and stir until bubbly. Add broth and cauliflower. Gradually add milk and simmer until thickened. Add seasoning and cheese. Stir until cheese melts. Add hot sauce. Serve hot.
