oscarforevermom
10-14-2006, 05:22 PM
I was looking through my Taste of Home's 'Simple & Delicious' magazine & copied these to share. They looked pretty good.
Shrimp With Style
(not a diet recipe. LOL)
- 1 Pkg refrigerated angel hair pasta - 9 oz.
- 1/2# sliced fresh mushrooms
- 1 1/2 t minced garlic
- 1 cup butter cubed
- 1# uncooked med shrimp
peeled & deveined
- 2 Pkg (3oz each) julienned sun-dried
tomatoes (not packed in oil)
- 1 Pkg (2 1/4 oz) slivered almonds, toasted
- 1/2 cup crumbled feta cheese
- 1/2 cup minced fresh parley
- 1 T white wine or chicken broth
- 2 t lemon juice
- 1/2 t salt
- 1/2 t pepper
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms & garlic in butter for 2 minutes. Add shrimp; cook & stir for 5-7 minutes or until shrimp turn pink.
Stir in the tomatoes, almonds, feta cheese, parsley, wine or broth, lemon juice, salt & pepper; cook for 3-5 minutes or until heated through. Drain pasta & place in a serving bowl; top with shrimp mixture & Parmesan cheese.
Serves 5
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SPEEDY WEEKEND CHILI
- 1 1/2# ground beef
- 2 small onions, chopped
- 1/2 cup chopped green pepper
- 1 t minced garlic
- 2 cans (16 oz each) kidney beans, rinsed & drained
- 2 cans (14 1/2 oz each) stewed tomatoes
- 1 bottle (12 oz) beer or nonalcoholic beer
*cooking evaporates the alcohol out anyway
- 1 can (6 oz) tomato paste
- 1/4 cup chili powder ( use your taste on how hot you like it)
- 1/4 t dried oregano
-1/2 t hot pepper sauce
- 1/4 t sugar
- 1/4 t salt
- 1/4 t pepper
In large saucepan or Dutch oven, cook the beef, onions, green pepper & garlic over med heat until meat is no longer pink. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
Serves 15
**Small families can freeze portions for later
**Can be served over cooked rice or pasta (Chili Mac)
Shrimp With Style
(not a diet recipe. LOL)
- 1 Pkg refrigerated angel hair pasta - 9 oz.
- 1/2# sliced fresh mushrooms
- 1 1/2 t minced garlic
- 1 cup butter cubed
- 1# uncooked med shrimp
peeled & deveined
- 2 Pkg (3oz each) julienned sun-dried
tomatoes (not packed in oil)
- 1 Pkg (2 1/4 oz) slivered almonds, toasted
- 1/2 cup crumbled feta cheese
- 1/2 cup minced fresh parley
- 1 T white wine or chicken broth
- 2 t lemon juice
- 1/2 t salt
- 1/2 t pepper
1/2 cup shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms & garlic in butter for 2 minutes. Add shrimp; cook & stir for 5-7 minutes or until shrimp turn pink.
Stir in the tomatoes, almonds, feta cheese, parsley, wine or broth, lemon juice, salt & pepper; cook for 3-5 minutes or until heated through. Drain pasta & place in a serving bowl; top with shrimp mixture & Parmesan cheese.
Serves 5
----------------
SPEEDY WEEKEND CHILI
- 1 1/2# ground beef
- 2 small onions, chopped
- 1/2 cup chopped green pepper
- 1 t minced garlic
- 2 cans (16 oz each) kidney beans, rinsed & drained
- 2 cans (14 1/2 oz each) stewed tomatoes
- 1 bottle (12 oz) beer or nonalcoholic beer
*cooking evaporates the alcohol out anyway
- 1 can (6 oz) tomato paste
- 1/4 cup chili powder ( use your taste on how hot you like it)
- 1/4 t dried oregano
-1/2 t hot pepper sauce
- 1/4 t sugar
- 1/4 t salt
- 1/4 t pepper
In large saucepan or Dutch oven, cook the beef, onions, green pepper & garlic over med heat until meat is no longer pink. Drain. Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
Serves 15
**Small families can freeze portions for later
**Can be served over cooked rice or pasta (Chili Mac)