Cilantro & Lime Salad With Shrimp--One of my favorite things to make! 1 pound medium shrimp, peeled and deveined Salt Pepper 4 limes, juiced 2 tablespoons Paprika 2 teaspoons honey, plus 1 tablespoon 7 tablespoons olive oil, divided 12 garlic cloves, peeled and chopped, 1 teaspoon reserved 1 bunch cilantro, chopped and divided 4 cups baby romaine 2 carrots, peeled
For the Shrimp: 1. Place shrimp in a bowl. Toss with salt, pepper, juice of 1 lime, 1 tablespoon paprika,1 teaspoon honey, 1 tablespoon of olive oil, 1 clove of garlic, and half the cilantro. Set aside. 2. In a sauté pan heat 2 tablespoons olive oil over medium high heat. Add 10 cloves of garlic and sauté until fragrant, about 1 to 2 minutes. Add the shrimp and sauté until cooked through, about 3 to 5 minutes. Remove from heat.
For the Dressing: 1. In a bowl combine the reserved 1 teaspoon chopped garlic, the juice of 2 limes, 1 tablespoon of honey, salt and pepper. Whisk in the remaining 2 tablespoons olive oil. For the salad: 1. Place the romaine on a platter. With a vegetable peeler, peel carrots into long ribbons over the romaine. Top with the warm shrimp with the dressing
1 tablespoon olive oil 1 yellow onion, halved and sliced 1 red bell pepper, chopped 2 tablespoons balsamic vinegar salt and pepper to taste 2 (8 ounce) tilapia fillets 2 teaspoons olive oil 1 cup crumbled blue cheese
Preheat oven to 350 degrees
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Cook onion and red pepper in the oil until onion is tender and golden, and peppers are slightly soft, about 10 minutes.
Stir balsamic vinegar into the vegetables; season with salt and pepper.
Rub tilapia filets with 2 teaspoons olive oil and a sprinkle of salt and pepper.
Place fillets in a small baking dish, and top with the balsamic onion mixture. Sprinkle fish evenly with blue cheese.
2 large frozen chicken breast Small onlion sliced 1/2 red bell pepper Handful raw carrot chips Small squirt minced ginger Small squirt chili paste 1/2 tbspn minced ginger 2.5 tbspn curry powder 1/2 tbspn all spice 1.5 cups water 2 beef bullion cubes Sprinkle of chili powder 1-2 tsp salt
Put in crockpot on high for a few hours. Stir, and use spoon to break up chicken. Cook for about 2 more hours, continent to break up chicken, add a can of diced potatoes, mix 1/3 cup half and half with cornstarch, put on low for 30-40 more mins. Serve over rice.
I made this up today from looking at a few different recipes to see the usual curry seasoning to chicken ratio, then adapted to my taste and what I had on hand in the pantry. I didn't have chicken stock or I would have done in place of water and beef bullion, I would have used plain yogurt in the end instead of half and half. Etc. The outcome was great. Would serve between 4-6 (with seconds or leftovers)
I make a MEAN lasagna, my husbands unit LOVED it when I brought them some...
1/2 of a (1-pound) package lasagna, uncooked 1 lb bulk Italian sausage 1/2 lb ground beef 1 cup chopped onion 2 cloves garlic, minced 1 (28 oz) can tomatoes, cut up (undrained) 2 (6 oz) cans tomato paste 2 tsp sugar 2 tsp salt 1 1/2 tsp basil leaves 1/2 tsp fennel seed 1/4 tsp pepper 1 (15 oz) container ricotta cheese 1 egg beaten 1 tbsp parsley flakes 1/2 tsp salt 1 cup sliced pitted ripe olives 4 cups of shredded mozzarella cheese 3/4 cup grated Parmesan cheese Instructions
Fill a baking pan with hot water and place the uncooked noodles into the water. Set aside.
In large skillet, combine Italian sausage, ground beef, onion, and garlic. Cook until sausage is no longer pink and onion is tender; drain. Stir in next 7 ingredients. Bring to boil. Reduce heat; simmer 20 minutes.
In medium bowl, blend ricotta, egg, parsley, and salt. Spoon 1 1/2 cups of meat sauce into 13 x 9 inch baking dish. Layer one-third each lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella cheese, and Parmesan cheese. Repeat layers. Cover. Bake in 375 degree F oven for 25 minutes. Uncover, bake until hot, about 20 minutes longer. Let stand 10 minutes before cutting.