Cilantro Lime Shrimp & Green Beans

I found this shrimp recipe on Pinterest and it looked delicious. Since I am trying to eat healthy, I was anxious to try this one out! It was super easy and yummy.

Ingredients

• 2 tsp olive oil
• 2 lb shrimp, shelled and deviened
• 6 cloves garlic, crushed
• 1/3 cup chopped fresh cilantro
• 1 lime
• salt and pepper
• 6 cups green beans

Directions
For Shrimp

1. Heat a large frying pan on medium-high heat.
2. Add oil to the pan, when hot add shrimp.
3. Season with salt and pepper.
4. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic.
5. Saute another minute or two until shrimp is cooked, careful not to overcook.
6. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot.

For Green Beans

1. In a separate pan, add 6 cups green beans, crushed garlic to taste, and season with salt and pepper.
2. Cook on medium high for 2 minutes.
3. Add 1/2 cup water and cover, cook for an additional 8 minutes.
4. Uncover and cook until water evaporates.
5. Serve hot on the side of shrimp.



By Jeanne

Lemon-Ricotta Pasta with Peas and Seared Scallops

I’ve always wanted to try cooking with scallops, and this recipe looks great!

Ingredients

• 1 box pappardelle or fettuccine pasta
• 12 large fresh sea scallops
• 4 tbsp good-quality olive oil, divided
• 1 tbsp butter
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1 1/2 cups fresh green peas, shelled and blanched
• 4 tbsp fresh thyme, minced (preferably lemon thyme, if you have it)
• Sea salt and freshly ground black pepper
• 1 container (475g) ricotta cheese

Directions

1. Cook the pasta per package directions until al dente.
2. While pasta is cooking, rinse scallops and pat dry.
3. Heat 1 tbsp olive oil and 1 tbsp butter over high heat in a skillet until foamy.
4. Sprinkle scallops with a little salt and pepper; place in skillet in single layer.
5. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side.
6. Remove from pan and set aside.
7. Drain pasta and return to the pot over low heat.
8. Stir in lemon zest, juice, remaining 3 tbsp olive oil, peas, and thyme.
9. Toss to coat, then season with salt and lots of pepper.
10. Add the ricotta and mix gently until pasta is coated evenly.
11. To serve, divide the pasta between four plates, topping each with three scallops and a sprig of fresh thyme.

By Jeanne

New Orleans Stuffed Artichokes

Stuffed artichokes are my favorite. I always loved when my Mei Mei would make them! This isn’t her recipe but it looks close.

Ingredients

• 10 whole artichokes
• 1 cup Italian seasoned bread crumbs
• 4 ounces provolone cheese, shredded
• 10 pimento-stuffed green olives, chopped
• 1/2 bunch fresh parsley, chopped
• 5 cloves garlic, minced
• 1 bunch green onions, finely chopped
• 2 small stalks celery, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 teaspoon lemon juice
• 1 teaspoon hot pepper sauce (e.g. Tabasco™)
• 4 (2 ounce) cans anchovy fillets, chopped
• 1 teaspoon Worcestershire sauce
• 1 tablespoon olive oil, or as needed
• salt to taste

Directions

1. Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard.
2. Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil.
3. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool.
4. In a medium bowl, mix together the bread crumbs, cheese, olives, parsley, garlic, green onions, celery and bell pepper.
5. In a small bowl, stir together the lemon juice, hot pepper sauce, anchovies, Worcestershire sauce, olive oil and salt; stir into the bread crumb mixture.
6. Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open.
7. Place a wire rack or steamer insert into the bottom of the large pot.Fill with about 3 inches of fresh water, or so that the artichokes remain above water level.
8. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours.
9. Remove from the pot and allow to cool to room temperature before serving.

By Jeanne

Baked Avocado Fries

I can’t wait to try this one… Love avocado!

Ingredients

• 1/4 cup flour
• 1 tsp kosher salt
• 2 large eggs, beaten
• 1 1/4 cups panko (Japanese bread crumbs)
• 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
• Grated parmesan for serving (optional)

Directions

1. Preheat oven to 450.
2. Coat avocado slices in the four, then egg, then panko.
3. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet.
4. Spray the top of the wedges with olive oil and sprinkle with salt.
5. Bake for about 20 minutes at 450, or until they are golden brown

By Jeanne

Slow Cooker Sausage Breakfast Casserole

Breakfast casserole that looks easy and delicious.

Prep Time: 15 minutes
Bake Time: 8 hours

Ingredients:

• 1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
• 1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
• 2 cup (8 ounces) shredded mozzarella cheese
• 1/2 cup (2 ounces) shredded Parmesan cheese
• 1/2 cup julienne cut sun dried tomatoes packed in oil, drained
• 6 green onions, sliced
• 12 eggs
• 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.
3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Cook’s Tip: Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

By Jeanne

Brisket & Brie Quesadillas with Mango Barbecue Sauce

Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.

Ingredients:

Brisket:

• 3 lb brisket
• Salt
• Ground black pepper
• 1 Tbsp chili powder
• 3 cloves garlic, minced
• 16 oz Dublin Dr. Pepper (made with real sugar)

Mango Barbecue Sauce:

• 1 1/2 Tbsp olive oil
• 1 medium yellow onion, chopped (about 3/4 – 1 cup)
• 1 clove garlic, minced
• 1/2 cup ketchup
• 2 Tbsp lemon juice
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp Creole (spicy brown) mustard
• Salt
• Pepper
• 1/4 cup mango chutney (1/4 cup homemade or purchased)

Quesadillas:

• 8 8-in flour tortillas
• 8 oz brie, thinly sliced
• 1 cup monterrey jack, shredded
• olive oil or cooking spray, to brush tortillas
• cilantro, for garnish (optional)

Directions:

To make the brisket:

1. Rub the meat with salt, pepper, chili powder, and garlic.
2. Place brisket in the crockpot and pour the Dr. Pepper over the top.
3. Cook on low for 8 hours.
4. Remove from the crockpot and let rest for 15 minutes.
5. Slice against the grain (1/8-1/4 inch thick).

To make the barbecue sauce:

1. Heat olive oil in a 2-qt sauce pan.
2. Saute onions for 5 minutes.
3. Add garlic and cook until fragrant.
4. Stir in the remaining ingredients and simmer for 5 minutes.
5. Transfer to a blender or food processor and run until smooth.

To assemble the quesadillas:

1. Heat a griddle or large pan over medium-high.
2. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
3. Top with a spoonful or two of barbecue sauce and fold the other half over.
4. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
5. Cook until the bottom is crisp and flip over.
6. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.

By Jeanne

Italian Artichoke Stuffing

This looks delicious, must try it out!

Ingredients:

• 1 can of artichoke hearts quartered
• 1/4 cup of Parmesan Reggiano Cheese
• 1/4 cup of Italian Bread Crumbs
• 1/4 cup of Extra Virgin Olive Oil
• Pepper

Directions:

1. Place quartered artichoke hearts in a glass baking dish.
2. Pepper the artichoke hearts to taste.
3. Sprinkle breadcrumbs over artichoke hearts and stir to coat.
4. Pour half of the olive oil over hearts and crumbs to moisten.
5. Sprinkle Parmesan Cheese over the mixture and coat with remaining Olive Oil.
6. Stir to combine. Sprinkle on top with Parmesan Cheese.
7. Bake in 375 degree oven for 15 minutes.

By Jeanne

Philly Cheesesteak Stuffed Peppers

I love Philly Cheesesteaks, so this looks like a slightly healthier recipe! YUM!

Ingredients:

• 8 oz. Thinly Sliced Roast Beef
• 8 Slices Provolone Cheese
• 2 Large Green Bell Peppers
• 1 Medium Sweet Onion
• 6 oz. Baby Bella Mushrooms
• 2 Tbs. Butter
• 2 Tbs. Olive Oil
• 1 Tbs. Garlic – Minced
• Salt and Pepper – to taste

Directions:

1. Slice peppers in half lengthwise, remove ribs and seeds.
2. Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.
3. Preheat oven to 400*
4. Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes
5. Line the inside of each pepper with a slice of provolone cheese.
6. Fill each pepper with meat mixture until they are nearly overflowing.
7. Top each pepper with another slice of provolone cheese.
8. Bake for 15-20 minutes until the cheese on top is golden brown.

Makes 4 servings –  6 net carbs per serving

By Jeanne

Crispy Brussel Sprouts with a Garlic Aioli

I recently started liking brussel sprouts but have never made them myself. Definitely want to put this recipe to use. Would make a nice appetizer.

Ingredients:

For Brussel Sprouts:

• 20 Brussel Sprouts cut into wedges
• Canola Oil
• Salt & Pepper

For Aioli:

• 6 tbs mayonnaise
• 1/4 tsp garlic minced fine
• 1 tsp lemon juice
• 1 tbs flat leaf parsley chopped fine

Directions:

For Brussel Sprouts:

1. Place brussel sprouts on a baking sheet and drizzle with canola oil.
2. Crack some fresh salt & pepper to taste.
3. Mix around brussel sprouts on pan to ensure they all get nicely coated in the oil.
4. Bake at 400 degrees for 15 minutes or until golden brown on at least one side.

For Aioli:

1. Mix together mayonnaise, garlic, parsley and lemon juice. Serve in a ramekin.

By Jeanne

Cilantro Lime Shrimp & Green Beans

Looks like a nice healthy recipe to try.

Ingredients:

• 2 tsp olive oil
• 2 lb shrimp, shelled and deviened
• 6 cloves garlic, crushed
• 1/3 cup chopped fresh cilantro
• 1 lime
• salt and pepper
• 6 cups green beans

Directions:

For Cilantro Lime Shrimp:

1. Heat a large frying pan on medium-high heat.
2. Add oil to the pan, when hot add shrimp.
3. Season with salt and pepper.
4. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic.
5. Saute another minute or two until shrimp is cooked, careful not to overcook. Remove from heat.
6. Squeeze lime all over shrimp and toss with cilantro. Serve hot.

For Green Beans:

1. In a separate pan, add 6 cups green beans, crushed garlic to taste, and season with salt and pepper.
2. Cook on medium high for 2 minutes.
3. Add 1/2 cup water and cover, cook for an additional 8 minutes.
4. Uncover and cook until water evaporates.
5. Serve hot on the side of shrimp.

Servings: 4 
Serving Size: 6 oz shrimp & 1-1/2 cups green beans 
Nutrition Facts:
Calories: 257.3
Fat: 5.1g
Protein: 35.9 g
Carb: 17.4 g
Fiber: 4.1 g

By Jeanne