This is your choice for a new main dish.
Famous shrimp and pasta
1 lb. spaghetti or your favorite pasta of choice
1-1/2 lbs. medium shrimp, peeled and deveined (or 1 lb. boneless chicken, chopped)
1-1/2 tbsp. olive oil
3 cloves garlic, minced
3 tsp. paprika
1 tbsp. fresh parsley
black pepper to taste
For the sauce:
1/2 C mayonnaise
1/2 C Thai sweet chili sauce
2 cloves garlic, minced
2 tbsp. lime juice
1/4 tsp. crushed red pepper flakes
1/2 tbsp. onion powder
In a large bowl, mix all ‘sauce’ ingredients together then set aside. Cook pasta and drain. Place uncooked shrimp or chicken in a medium bowl and add paprika, 3 cloves of garlic and pepper. In a large skillet on medium high heat, add coated uncooked shrimp or chicken. Stir constantly while cooking until no longer pink – about 10 minutes. Remove from heat and set aside.
In a large bowl, combine pasta, shrimp/chicken and sauce mixture and toss well.
Low carb lasagna
3/4 cup Ricotta cheese
1/4 C Parmesan cheese
1/3 C shredded Mozzarella cheese
1 large egg
2 cloves garlic
1 C 80-percent lean ground beef (cooked)
1/2 C tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 tbsp. coconut oil
1 large zucchini
Add coconut oil to a medium high heat pan and cook ground beef. Add tomato sauce to ground beef and combine. Set aside. Using a mandolin slicer, slice zucchini into as many thin slices as possible and set aside. Add Ricotta, Parmesan, garlic cloves, salt, pepper, and egg to a processor and blend until fully combined.
In an oven-safe skillet or casserole dish, first make a layer of ground beef. Make two layers of zucchini crisscrossing. Add a generous layer of Ricotta mixture. Sprinkle on some of shredded Mozzarella. Repeat this a second time (we made two full layers in our 6-inch skillet). Last layer should be Mozzarella cheese. Bake in oven at 350 degrees for 30 minutes or until cheese is browned.
1 lb. boneless skinless chicken breasts
2 C Minute rice (I used brown rice)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water (use one of the soup cans)
1 tbsp. butter
1 envelope Lipton onion soup mix
Using the 1 tbsp. butter, butter a 9×13 baking pan. In a medium bowl, combine cream of mushroom soup, cream of chicken soup, 1 can of water and Minute rice. Pour mixture into buttered pan. Place chicken breasts on top of mixture. Sprinkle onion soup evenly on top of chicken breasts. Cover pan with foil and place in a preheated oven at 350 degrees. Cook for about 1 to 1-1/2 hours, or until chicken is cooked through.
Observation – Ever notice that the first 10 seconds of drug commercials are spent telling you what the drug is for and the rest basically daring you to take it?
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(Melanie Behrens – firstname.lastname@example.org)
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