I never know what to cook for dinner. Figuring out what to make is the hardest part of getting dinner on the table every night. So, if you are like me and need some ideas, hopefully this will help. Here are some of my favorites and most commonly asked for recipes. Most all of these I either found on the internet or got from some one. I tried to put links with them so crazies don’t think I am trying to take credit.
Taco stand shrimp tacos
Found here: http://cleananddelicious.com/2011/01/22/shrimp_tacos-2/
Ingredients
- 1 lb of frozen shrimp, defrosted, peeled, & deveined
- 6 oz fat free Greek yogurt
- ¼ cup chopped cilantro
- 2 tbsp fresh lime juice
- 1/4-1/2 tsp cayenne pepper
- ½ a head of cabbage, thinly sliced (about 5 cups)
- 8 corn tortillas
- 4 tsp extra virgin olive oil
- Salt and pepper to taste
Directions
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!
Serves 4.
Fresh Corn with Queso, Cilantro and Chile (Mexican Street Corn)
Serve with the shrimp tacos.
Ingredients
4 large ears corn
butter
sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 tablespoons fresh cilantro, minced
4 teaspoons chile powder
1 lime, cut into four wedges
Instructions
- Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. Alternately you can grill or boil it.
- Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.
Spicy Shrimp Pasta
Line baking pan with foil. Cut lemon into slices, put on bottom of pan, drizzle with 1 stick of melted butter. Sprinkle one pack of dried Italian seasoning on raw shrimp and toss. Put the shrimp on the lemon and butter, then put them in the oven and bake at 350 for 10-15 min
Cook Campanelle noodles (or whatever noodles you have). Drain and put back in pot, mix in a can of Rotel and then toss with the shrimp and all of the butter from the pan.
Avacado and Tomato Salad
2 Tomatoes cut up
1 avocado cut up
Cut up fresh mozzarella
1 Tb of ranch dressing
Mix all together.
Spicy Chicken Soup
INGREDIENTS:
2 (32 )oz box of chicken broth
3 cooked chicken breast cut up
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
3 tablespoons olive oil
half an onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
1 can of Rotel
1 can regular diced tomatoes
1 (10.75 ounce) can condensed tomato soup
1 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
1 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
DIRECTIONS:
1. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, Rotel, diced tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and broth. Simmer 30 minutes.
I freeze half of it for later
Crock Pot Burritos
This is everyone's favorite and the easiest dinner possible!
2 -3 large boneless chicken breast frozen
Can of black beans drained
Can of corn drained
Rotel
Block of cream cheese
Package of taco seasoning
Combine all on in crock pot. Cook on low for 4-5 hours. Use 2 forks to shred chicken and stir and let cook for another 30 mins. Done. Make burritos or eat over shredded lettuce. Leftovers are yummy also.
Chicken and Wild Rice Casserole
Great for freezing!
- 1 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
- 1/4 cup butter
- 4 celery ribs, chopped
- 1 medium onions, chopped
- 3 chicken breast cooked and chopped
- 1 (10 3/4-oz.) cans cream of mushroom soup
- 1 (8-oz.) cans chopped water chestnuts, drained
- 1 (8-oz.) container sour cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups (16 oz.) shredded Cheddar cheese, divided
- 2 cups soft, fresh breadcrumbs
- 1. Preheat oven to 350°.
1. Prepare rice mixes according to package directions.
2.Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased baking dish
3. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 minutes.
To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.
Balsamic Chicken, Spinach and Tomato Pasta Salad
My mother In Law makes this in the summer for lunch by the pool and it gets devoured!
Ingredients
1 (20-ounce) package cheese tortellini
1 pound skinned and boned chicken breasts, cooked and diced
1 ½ cups Newman’s Own® Balsamic Vinaigrette Salad Dressing
1 teaspoons Dijon mustard
Salt and freshly ground pepper to taste
2 cups firmly packed fresh spinach, chopped
¼ cup fresh basil, chopped
1 ½ cups fresh cherry tomatoes, halved
Directions
Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken. Marinate for at least 2 hours, but best if marinated overnight. Take chicken out of zip-lock bag and discard marinade.
In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through. Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.
Whisk together balsamic vinaigrette and mustard in a small bowl.
Cook pasta according to package directions; drain. Spread pasta in a single layer on a baking sheet. Drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.
Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl. Serve immediately, or, if desired, cover and chill 1 hour before serving.
Slow Cooker Creamed Corn
INGREDIENTS:
1 1/4 (16 ounce) packages frozen corn
kernels
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste
DIRECTIONS:
1.
In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
2.
Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
No comments:
Post a Comment