Shrimp Garlic Pasta

 Quick dinner that tastes like restaurant quality.

INGREDIENTS

8 ounces spaghetti

1 1/2 Tablespoons butter

1 Tablespoon minced garlic

1/2 pound jumbo raw shrimp

1 Tablespoon olive oil

1/2 cup thawed frozen peas

5 ounces grape tomatoes

1 1/2 Tablespoons chopped fresh chives

1/4 cup shredded Parmesan cheese

Fresh Lemon Juice

Pepper

INSTRUCTIONS

Bring a large pot of salted water to boil. Add pasta and cook according to manufacturer's instructions.

Drain, reserving 1/2 cup liquid. Set aside.

In large skillet, over medium heat, melt butter. Add shrimp and cook about 2 minutes; then flip anf cook additional 2 minutes or until cooked thoroughly. Add garlic during last minute of cooking.

In same skillet, add oil and tomatoes. Cook 2 - 4 minutes until tomatoes have softened. Add peas.

Reduce heat to medium-low. Return pasta to skillet. Add pasta water, as needed, to create a glossy sauce.

Stir in shrimp and chives and Parmesan and a splash of lemon juice. Season with salt and pepper and serve immediately.

Bacon Pea Salad

 A simple side dish made with creamy ranch, blue cheese crumbles and lots of bacon.

This recipe comes from 30 Minute Meals

INGREDIENTS

12 ounces frozen peas - thawed but not cooked

5 ounces frozen corn, thawed but not cooked

1/2 small onion, chopped

3 cloves garlic, finely minced

4 pieces of bacon, cooked until crisp and chopped

1/2 cup Ranch dressing

1/2 cup crumbled blue cheese

INSTRUCTIONS

Drain excess water from peas and corn. Place in bowl.

Add chopped onion, minced garlic, 2/3 of bacon and 2/3 of blue cheese.

Add Ranch dressing and gently stir to combine all ingredients.

Top with remaining bacon and blue cheese.

Refrigerate 2 - 4 hours before serving.

Better-Than-Take-Out Cashew Chicken

 Ready in 20 minutes and healthier than the restaurant version. This recipe comes from  AverieCooks.com

INGREDIENTS

For the Stir-Fry:

3 Tablespoons corn starch

1/2 tsp salt

1/2 tsp pepper

About 1.25 pounds boneless skinless chicken breast, diced into 1-inch pieces

2 Tablespoons sesame oil

1 Tablespoon olive oil

2 heaping cups broccoli florets

1 red pepper, diced small

1 cup frozen edamame

2 cloves garlic, finely minced

3 or 4 green onions, sliced into rounds

For the Sauce:

3 Tablespoons soy sauce

2 Tablespoons honey

1 Tablespoon rice wine vinegar

1 Tablespoon Asian chili garlic sauce

3/4 tsp ground ginger

INSTRUCTIONS

In gallon size plastic  ziptop bag, add cornstarch, salt, pepper and chicken. Shake to coat chicken evenly.

In a large skillet, add heat oils. Add chicken and cook for about 5 minutes over  medium-high heat, flipping so all sides cook evenly. Chicken should be 80-90% cooked through.

Add broccoli, red pepper, edamame, and garlic. Stir to combine. Cook for 3 or 4 minutes or until vegetables are crisp tender. Stir occasionally.

Combine all sauce ingredients in small bowl while vegetables are cooking.

Add cashews to chicken mixture. Stir to combine. Add sauce and stir to combine. Allow to simmer over medium-low heat for several minutes.

Add green onions, stir and serve immediately over rice.

Old Fashioned Ham Salad

 When I was growing up, it was a treat when my mom would bring home ham salad from the meat market. Little did I know that it was so simple to make. Great on a sandwich or as a dip with crackers.

This recipe comes from "Granny's in the Kitchen"

Ingredients

2 cups ham, cut into bite size pieces

1/2 cup mayonnaise

2 Tablespoon sweet pickle relish

1/4 cup chopped celery

1 Tablespoon finely chopped onion

2 tsp. Dijon mustard

Instructions

Add bite sized pieces of ham to food processor and pulse until finely chopped.

Place chopped ham in bowl.

Add onions and celery to food processor and pulse until finely chopped.

Place chopped onion and celery in bowl with ham.

Add pickle relish and mayonnaise. Stir to combine.

30 Minute Sweet and Sour Chicken

 This recipe comes from Celia's Recipes. It comes together quickly and is full of flavor.

INGREDIENTS

1 pound chicken breast, cut into bite size pieces

1/2 cup cornstarch

2 Tablespoon vegetable oil

1 small onion, sliced or cuts into bite-sized chunks

1 each red and yellow pepper, cut into bite-sized chunks

1 cup peapods

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup brown sugar

2 Tablespoons soy sauce

1 Tablespoon fresh ginger

2 cloves garlic

1 cup pineapple chunks

White rice

INSTRUCTIONS

In large bowl, combine cornstarch with some salt and pepper. Toss the chicken cubes until they are well coated.

Heat oil in large skillet over medium high heat. Fry the chicken in batches until golden brown, about 4 - 5 minutes each side. Transfer to paper towel lined plate.

In same skillet, add onion. Saute until softened. Add red and yellow peppers and pea pods. Saute until they begin to soften, about 3 - 4  minutes.

In bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, ginger and garlic until smooth.

Pour the sauce over the sauted vegetables in the skillet. Bring to simmer. Return chicken to skillet. Add pineapple to skillet. Stir to coat everything with the sauce. Simmer an additional 3 - 4 minutes.

Serve over rice.

This is best served immediately so the vegetable stay tender-crisp and the chicken also stays crisp.

High Protein Pancakes (and gluten-free too!)

 A delicious way to boost your protein in the morning.

INGREDIENTS

1 cup cottage cheese

2 eggs

1/2 cup rolled oats

1/4 tsp. salt

1 tsp. vanilla

1/4 tsp baking powder

Cooking spray

INSTRUCTIONS

Place all ingredients in blender.   Blend until smooth.

Preheat a non-stick skillet over medium high heat and lightly grease with cooking spray.

Pour about 1/4 cup of the batter onto skillet for each pancake. Cook about 2 - 3 minutes per side.

Top with fruit or maple syrup. Enjoy!