Ingredients 1 pound medium shrimp, peeled and deveined 1 pack of soft taco boat shells Shredded Mexican blend cheese 1 cup Coleslaw Mix 1 tablespoon Coleslaw dressing Salt and pepper to taste Cumin, to taste Half of a lime (juice) 1 tablespoon of vegetable oil Directions 1. Put vegetable oil in cast iron skillet on medium-high heat. 2. Season shrimp with salt, pepper, cumin, and lime juice and mix well. Put shrimp in skillet and cook on each side for 2-3 minutes. 3. In a separate bowl, combine coleslaw mix and dressing until evenly coated. 4. Start assembling shrimp taco boats by placing 5-6 shrimp in each boat, followed by coleslaw and shredded cheese. Enjoy!
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Ingredients 1 Apple, Cheese, and Walnut salad kit Caesar Salad Dressing (or Salad dressing of choice) 1 boneless chicken breast (4oz.) Salt and pepper (for chicken breast) 1/2 cup of Salad Croutons 1/2 cup of shredded cheese Instructions Season and grill chicken to your liking, then set aside, letting it rest in its juices. Cut chicken breast in strips or chunks, based on your preference. Assemble salad by putting salad, chicken, cheese, croutons, and salad dressing. Toss salad in bowl so that salad dressing covers all of the salad. You can add additional black pepper to salad, but not necessary. Enjoy! Ingredients 1 pound of ground chuck 1 cup of shredded iceberg lettuce 1 cup of frozen southwestern vegetable mix 1 cup shredded cheese 1 package of taco seasoning 1 package of tortilla bowls 1/2 cup of sour cream (optional) Instructions 1. Set out frozen vegetable mix to let thaw. 2. Add tablespoon of oil to skillet and turn on medium-high heat. When hot, add ground chuck and cook until there is no pink. 3. When ground chuck is thoroughly cooked, add taco seasoning mix and stir until well mixed. 4. Add vegetable mix to skillet and stir in until it is heated. When assembling taco bowls: 1. Follow instructions to make tortilla bowls. 2. When tortilla bowls are formed, fill layer with shredded lettuce, then ground beef mix and top with cheese. 3. Add sour cream, if desired. Honey Teriyaki Chicken (or Pork Chop) and Vegetables Prep: 30 minutes Cook: 20 minutes Ingredients 1 boneless, skinless chicken breast (4oz) or 1 boneless pork chop (3oz) 1 tablespoon salt 2 teaspoons pepper 6 ounces of frozen stir-fry vegetables 4 tablespoons honey teriyaki marinade 1 tablespoon vegetable oil Instructions 1. Place frozen stir-fry vegetables in a bowl and fill with water until covered. Set aside. 2. Filet chicken breast and cut into 1-inch pieces. Season with salt and pepper and place into a Ziploc container. Pour 2 tablespoons of honey teriyaki marinade and set into the fridge for 30 minutes. 3. After the 30 minutes, pour vegetable oil into a skillet on medium-high heat. When hot, place marinated chicken into the skillet and let it sear 1-2 minutes before stirring and turning the heat to medium. 4. Drain frozen vegetables that have been in the water. When the chicken is thoroughly cooked, add vegetables and remaining honey teriyaki marinade into the skillet. Cook until vegetables are heated and tender, stirring occasionally. 5. Serve half of skillet with 1 cup of cooked white rice. Makes 2 servings. Serving pictured: 1 cup cooked white rice, 2oz chicken breast, 3oz vegetables Honey Garlic Butter Salmon
Ingredients: 1/4 cup butter 1/3 cup honey 4 large cloves of garlic, crushed 2 tablespoons fresh lemon juice (juice of 1/2 a lemon) 2 1/2 pound side of salmon Sea salt, to taste Cracked pepper, to taste (optional) Lemon slices (to serve) 2 tablespoons fresh chopped parsley Instructions: 1. Position a rack in the middle of the oven. Preheat oven to 375 degrees. Line a baking tray/sheet with a large piece of foil, big enough to fold over and seal to create a packet. 2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic, and lemon, and whisk until the honey has melted through the butter and the mixture is well combined. 3. Place the salmon onto lined baking tray/sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak. 4.Bake until cooked through (about 15-18 minutes). Open the foil, being careful of any escaping steam, and grill/broil under the grill/broiler for 2-3 minutes on medium heat to caramelize the top. Garnish with parsley and serve immediately with lemon slices. Roasted Asparagus Ingredients 1 pound fresh asparagus 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper Instructions 1. Preheat oven to 400 degrees. Cut off tough ends of asparagus. Continue to cut remaining asparagus in 1-inch pieces. Lay pieces on a baking tray. 2. Pour olive oil, salt and pepper over asparagus, mixing well with hands. 3. Put baking tray with asparagus into the oven and cook under tender, about 20 minutes. Serving pictured: 4oz salmon and 14 asparagus spears, cut in pieces. |
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