Shrimp and Sauteed Spinach

Shrimp and Sauteed Spinach

This dish is super easy and super quick to make! It's absolutely delicious and the juices at the bottom of the skillet are good enough to make you wanna lick 'em up!!!!

(serves 2)
Ingredients:
1 pound of cleaned, deveined and shelled large shrimp
2 1/2 tablespoons of olive oil
1 1/2 tablespoons of Simply Asia Sweet Ginger Garlic Seasoning
1/4 cup dry white wine
3 cups of fresh spinach

Directions:
In a medium skillet, add 1 tablespoon of olive oil and heat until a slight shimmer occurs on the surface.

In a separate bowl combine the shrimp, 1 tablespoon of olive oil and the sweet ginger garlic seasoning, tossing lightly until shrimp are thoroughly coated.

Add the shrimp to the hot skillet, quickly sautééing until they are cooked and turn opaque. Pour in wine to quickly bubble and deglaze the skillet, scraping up the delicious brown "bits" on the bottom.

Remove shrimp to a small bowl and cover to keep warm.

In the same skillet, add in the final 1/2 tablespoon of olive oil and toss in the spinach, quickly stirring until the leaves are just wilted. Throw the shrimp back in for a final "toss", then plate up on a small serving dish.

Gnocchi and Roasted Garlic Chicken with Gorgonzola

Gnocchi and Roasted Garlic Chicken with Gorgonzola

1 box (16 ounces) potato gnocchi
1 whole roasted chicken (about 2 pounds)
2 1⁄4 cups milk plus more to thin sauce if necessary
1 packet (1.8 ounces) Knorr® white sauce mix
6 ounces crumbled Gorgonzola cheese, plus more for garnish (optional)
1 tablespoon bottled minced roasted garlic
Fresh parsley leaves (optional)

1. In a large pot of boiling salted water, cook gnocchi for 3 to 4 minutes or until gnocchi float to the surface. Drain well. Return gnocchi to hot pot. Cover; keep warm.
2. Meanwhile, remove meat from roasted chicken and shred into bite-size pieces.
3. In a medium saucepan, whisk together milk and white sauce mix over medium-high heat. Bring to a boil, stirring constantly. Reduce heat to low. Add Gorgonzola and garlic. Simmer for 2 to 3 minutes more or until sauce thickens, stirring occasionally. Remove from heat. (If sauce is too thick, add a small amount of milk to reach desired consistency.)
4. Add shredded chicken to gnocchi. Pour sauce over gnocchi and chicken. Toss to combine. Garnish with parsley and additional crumbled Gorgonzola cheese, if desired. Serve hot.

SKINNY SHRIMP SCAMPI... The healthy Non-Pasta Dish!

Ingredients:

2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles
Chopped parsley, for garnish

Directions:
Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately
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Italian Cabbage and Rice

Italian Cabbage and Rice

Ingredients:

• 3 tbsp extra virgin olive oil
• one medium onion, diced
• 1 or 2 celery stalks, chopped
• 3/4 cup tomato puree (or fresh tomatoes, pureed in a blender)
• 4 to 5 cups of water
• one medium sized Savoy cabbage
• salt and pepper
• 1/3 to 1 cup Arborio rice (or any other rice)
• Parmesan or Pecorino Romano cheese, grated (to serve)

Heat the olive oil in a heavy pot, over medium high heat. Add the chopped onion and celery when hot. Stir and cook for about 5 minutes, until onion starts to become opaque.

Remove the core from the cabbage (I eat this part, it’s very yummy and good for you too!) and chop into thin strips.

Meanwhile, add the tomato puree to the celery and onion and cook for about 5 minutes.
Next, add the water (you can always add more later) and salt; then add the cabbage.
Stir often, and bring to a boil, then allow to simmer for about 10 minutes, still continuing to stir occasionally.

 Then add the rice, less for a more soupy dish, more for a drier result.

Stir well, and continue to simmer for 30-40 minutes, until rice is cooked. I used about 5 cups of water and 3/4 cup rice.

Make sure to serve with plenty of grated Parmesan (or Pecorino Romano) cheese!

This is a perfect crock pot meal too. Just sauté the veggies, then transfer to the crock pot, adding the rest of the ingredients. Let cook all day. Easy-peasy!!

Yummy Crockpot Lasagna

keyingredient.com

Yummy Crockpot Lasagna 

1 lb ground beef 

Lasagna noodles 

1 jar spaghetti sauce 

1-1/2 C  ricotta cheese 

1-1/2 C shredded mozzarella

 2 Tablespoons grated parmesan

 Directions

 Brown ground beef and drain. Spoon 1 C spaghetti sauce onto bottom of crockpot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles onto to sauce followed by 1/3 of meat sauce and 3/4 C cottage cheese followed by 1/2 C mozzarella. Repeat 2 more times (only 1 time with cottage cheese)   Cook on low 4 hrs...

Can't get enough of this Healthy Salad

One can never get enough salad ... ENJOY! And this SPINACH based salad will boost the thyroid glands' output of metabolism-reviving hormones!

Ingredients:
5 ounces fresh spinach (half a 10 ounce bag)
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) mandarin oranges - or fresh Cuties or Halos
or 1 cup of pomegranate seeds
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans
Optional: Feta cheese & Orecchiette (little ears) pasta

Dressing:
4 tablespoons olive oil or vegetable oil
2 tablespoons apple cider vinegar
2 tablespoons white wine vinegar
2-4 teaspoons white sugar - Or use Honey to taste or Stevia
1/8 teaspoon each: paprika, onion powder
1 tablespoon poppyseeds
Throw it all together!

SERVING: Makes six (6) 1 cup servings. As a compliment to the meal, makes twelve (12) 1/2 cup servings!

Oven-Fried Chicken Chimichangas

2/3 cup picante sauce or 2/3 cup your favorite salsa

1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1 1/2 cups cooked chicken, chopped
1 cup shredded cheddar cheese
2 green onions, chopped with some tops (about 1/4 cup)
6 (8 inch) flour tortillas
2 tablespoons margarine, melted
shredded cheddar cheese, for serving
chopped green onion, for serving
picante sauce, for serving

Directions:

1 Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
2 Place about 1/4 cup of the chicken mixture in the center of each tortilla.
3 Fold opposite sides over filling.
4 Roll up from bottom and place seam-side down on a baking sheet.
5 Brush with melted margarine.
6 Bake at 400°F for 25 minutes or until golden.
7 Garnish with additional cheese and green onion and serve salsa on the side
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