one pot lemon orzo shrimp

December 7, 2018

makes 4 servings       prep time: 10 minutes       cook time: 30 minutes      total time: 40 img_6604edit2minutes

ingredients
1 lb. medium shrimp, peeled and deveined
kosher salt & freshly ground black pepper, to taste
1 T olive oil
3 cloves garlic, minced
1 onion, diced
1/2 tsp dried oregano
16 oz orzo pasta
3 c  chicken broth
1 14.5-oz can diced tomatoes
1/2 c frozen peas
1.5 T lemon juice
1/4 c grated parmesan cheese

directions

  1. season shrimp with salt and pepper, to taste; set aside.
  2. heat olive oil in a large skillet over medium high heat. add garlic, onion, and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. stir in orzo until lightly browned, about 1-2 minutes.
  3. stir in chicken broth and 1/2 cup water. bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes.
  4. stir in tomatoes, peas, lemon juice and shrimp until shrimp is warm, about 1-2 minutes. sprinkle with parmesan.
  5. serve immediately.

source and photo

Read the rest of this entry »

Advertisements

serves 8      prep time: 20 minutes      cook time: 1 hour      total time: 1 hour and 20 e6ae8ff1-9916-4f91-a1f1-f864c62ab50fminutes

ingredients
1 lb italian sausage
1/2 c onion, chopped
2 cloves garlic, minced
1 red bell pepper
2 c spinach
1/2-3/4 jar (26 oz.) red pasta sauce of choice
1 bag (25 oz.) frozen cheese-filled ravioli
2.5 c shredded 5-cheese italian cheese blend (10 oz.)

directions

  1. heat oven to 350 degrees. in a skillet, cook sausage, onion, and garlic over medium-high heat 5-7 minutes, stirring occasionally, until no longer pink; drain. stir in pasta sauce.
  2. in ungreased 13×9 inch (3-qt.) baking dish, spread 1 cup of sausage mixture. arrange half of the ravioli on top; sprinkle with 1 cup of the italian cheese. top with remaining ravioli, sausage mixture and remaining 1.5 c cheese.
  3. cover with foil; bake 45 to 50 minutes or until thoroughly heated. remove foil; bake 10 minutes longer or until cheese is melted. let stand 15 minutes before serving.
  4. to freeze baked casserole: cover baked casserole with foil, then in double layer of plastic wrap; freeze up to 3 months. to thaw and bake, thaw in refrigerator overnight or until completely thawed. remove plastic wrap; leave foil cover on. bake 50 to 65 minutes at 350 degrees until center is hot (165 degrees).

source

Read the rest of this entry »

tortellini salad

October 23, 2017

prep time: 15 minutes       cook time: 15 minutes      total: 30 minutes       yields 4 servings15-minute-spinach-pesto-tortellini-salad-1

ingredients
1 10 oz. package cheese tortellini
1 14 oz. can quartered artichoke hearts
4 c baby arugula
2 c halved cherry tomatoes
2 oz. thinly sliced pepperoni
1/4 c chopped fresh basil
3 T bottled italian dressing

directions

  1. cook the tortellini according to package directions.
  2. drain and rinse with cold water.
  3. drain the artichoke hearts and reserve half for another use.
  4. in a serving bowl, combine the cooled tortellini, artichoke hearts, baby arugula, tomatoes, pepperoni, basil, and italian dressing.

source – parents magazine, sept. 2017, pg. 142
Read the rest of this entry »

prep time: 15 minutes      cook time: 6-8 hours      total time: 6-8 hours + 15 minutes quick-and-easy-chicken-taco-soup-3-683x1024      serves 8

ingredients
6 c low-sodium chicken broth
4 boneless, skinless chicken breasts (about 2 lbs)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced tomatoes
1 15-oz. can corn
1 red bell pepper, chopped
1 onion, chopped
1 jalapeno, seeded and finely chopped, plus sliced for serving
2 T ground cumin
2 T chili powder
1 tsp kosher salt
1/2 tsp black pepper
3 T fresh lime juice (from 1 lime)
shredded cheese, sour cream, and hot sauce, for serving

directions

  1. combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapeno, cumin, chili powder, salt, and pepper in a 4-6 quart slow cooker.
  2. cover and cook on low until chicken is very tender, 6-8 hours.
  3. remove chicken and, using 2 forks, shred into bite-size pieces.
  4. stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapeno.

source – real simple magazine, sept. 2017, pg. 148
Read the rest of this entry »

prep time: 10 minutes       cook time: 25 minutes      total time: 35 minutes      4 servingsdry-fried-string-beans-8

ingredients
1 lb green beans
1/2 tsp salt
2 T oil
1/4 c ground pork
2 cloves garlic, diced
2 dried red hot peppers
1 tsp chinese cooking wine/shaoxing wine
1.5 tsp soy sauce
a pinch of sugar
1 tsp sesame oil

directions

  1. heat your wok over high heat until just starting to smoke, and add the green beans and salt. immediately lower the heat to medium low, and sear the green beans for about 20 minutes, stirring occasionally. you want to see small scorch marks on the green beans. once the green beans are somewhat tender, take them out of the wok and set aside.
  2. heat the oil in your wok over medium high heat and brown the pork. add the garlic and chili, and stir for 30 seconds.
  3. toss in the seared green beans, cooking wine, soy sauce, sugar, and sesame oil. crank the heat back up to high and stir-fry for a final minute. serve immediately.

source
Read the rest of this entry »