1 lb spaghettihalf package
- 3 tablespoons olive oil
- 1 lb shrimp, peeled and deveined
- 2 teaspoons salt
- 1 ½ teaspoons red pepper flakes
- 1 small yellow onion
- 8 cloves garlic, finely chopped
- 42 oz canned diced tomato (drained)
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 cup dry white wine
- ⅓ cup fresh parsley, chopped
- 4 qt water, salted
- In a large pot bring 4 quarts of salted water to a boil over medium-high heat.
- Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
- Return pot and heat 2 tablespoons of olive oil over medium heat.
- Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
- Remove the shrimp and place in a small bowl to the side.
- Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
- Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
- Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
- Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
- Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
- Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
- Tortilla Chips (bag)
- Imitation Crab (1 package)
- Shrimp (1 package)
- Onion (half)
- Queso Quesadilla Cheese or Monterrey Jack (1 package)
- Sour Cream (optional)
- Preheat oven to 400.
- Line small cooking sheet with aluminum foil.
- Chop crab and shrimp.
- Mix Crab and Shrimp (optional add a few spoons of sour cream).
- Heat in pan with a tablespoon of butter and onion until warm.
- Scoop seafood mixture over chips.
- Cover with cheese.
- Sprinkle with paprika.
- Cook for 5-10 minutes until cheese is well melted.
- 2 tbsp. extra-virgin olive oil
- 4 (6-oz) salmon fillets, patted dry with paper towels
- kosher salt
- Freshly ground black pepper
- 3 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cup halved cherry tomatoes
- 2 cup baby spinach
- 1/2 cup heavy cream
- 1/4 cup Parmesan
- 1/4 cup chopped herbs (such as basil and parsley), plus more for garnish
- Lemon wedges, for serving (optional)
PREP TIME: 0:10
TOTAL TIME: 0:45
- In a large skillet over medium-high heat, heat oil. Season salmon all over with salt and pepper. When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip over and cook 2 minutes more. Transfer to a plate.
- Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
- Stir in heavy cream, parmesan and herbs and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
- Return salmon back to skillet and spoon over sauce. Simmer until salmon is cooked through, about 3 minutes more.
- Garnish with more herbs and squeeze lemon on top before serving
1 lb extra-lean ground beef, or ground turkey
1 tbsp fresh garlic, minced
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 tbsp chili powder
2 tsp cumin
1 can (28 oz) crushed tomatoes
1 can (15 oz) red kidney beans, drained and rinsed
1 sweet onion, chopped
1⁄4 cup canned diced green chiles,
or 1 fresh jalapeno pepper, seeded and finely chopped
2 tbsp tomato paste
1 black pepper, to taste
- Cook ground beef or turkey and garlic in a nonstick skillet, breaking apart the meat, until well browned. Drain off any fat very well, then return to the pan.
- Add bell peppers and cook until softened, about 5 minutes.
- Stir in chili powder and cumin.
- Place tomatoes, kidney beans, onion, chilies or jalapeno, tomato paste, and meat mixture in a slow cooker and stir to combine.
- Cover and cook on High until flavors are blended, about 4-5 hours. Season to taste with black pepper.
Per serving: 4 SmartPoint; 3 PointsPlus; 2 POINTS (old)
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
- Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
- Italian sausage.
- Jar of spaghetti sauce.
- Green pepper (optional).
- Place the Italian sausage links, spaghetti sauce, green pepper and onion into a slow cooker. Stir to coat everything in sauce.
- Cover, and cook on Low for 6 hours. Serve on hoagie rolls.
1 1⁄2 lb fresh haddock, tilapia fillets, or other white fish
1⁄4 cup white or yellow cornmeal
1⁄4 cup dry plain or seasoned bread crumbs
1⁄2 tsp dried dill
1⁄2 tsp salt
1⁄8 tsp black pepper
1⁄2 tsp paprika
1⁄3 cup skim milk
3 tbsp butter, melted
- Preheat oven to 450 degrees.
- In a shallow dish, like a pie plate, combine all dry ingredients.
- Place milk in another shallow dish.
Dip fish in milk, then in crumb mixture.
- Place in pan coated with cooking spray.
- Drizzle with melted butter.
- Bake for 10 minute or until fish flakes apart with fork.
Per serving: 5 SmartPoints; 4 PointsPlus; 4 POINTS (old)
2 cups roughly chopped spinach
1 cup halved cherry tomatoes
1/2 cup frozen sweet corn kernels
1/4 tsp. dried oregano
1/4 tsp. onion powder
1 tbsp. lemon juice
2 tsp. olive oil
1/2 tsp. chopped garlic
1/8 tsp. each salt and black pepper
8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined
Preheat oven to
375 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with nonstick spray.
Place spinach, tomatoes, and corn on the center of the foil. Sprinkle with oregano and onion powder.
In a medium bowl, combine lemon juice, oil, chopped garlic, salt, and pepper. Whisk until uniform. Add shrimp, and toss to coat. Place over veggies.
Cover with another large piece of foil. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
Bake for 20 minutes, or until shrimp have cooked through and veggies have softened.
Cut packet to release steam before open entirely.
Note- when adding ingredients or increasing quantity use two foil packets.
MAKES 2 SERVINGS
1 12-pack of dinner rolls or Hawaiian sweet rolls
1/4 cup pizza sauce
35 – 40 pieces pepperoni slices (optional substitute fresh slice pepperoni)
2 cups mozzarella, shredded
2 Tablespoons butter, melted
½ teaspoon garlic powder
2 Tablespoons parmesan cheese
sprinkling Italian seasoning
1. Preheat oven to 350 degrees F. Cut the tray buns in half horizontally, while keeping them all connected.
2. Spread the pizza sauce on the top of the bottom half of the buns.
(at this point, it would be a good idea to place the buns in a slightly greased or sprayed 9 x 13 pan).
3. Layer on the pepperoni pieces so they cover the entire surface of the buns.
4. Layer on the mozzarella cheese. Replace the top section of the buns.
5. Mix the butter, garlic powder, parmesan cheese and Italian seasoning together. Brush over the tops of the buns, getting into the nooks and crannies of the buns.
6. Bake for approximately 10 – 12 minutes or until the tops are golden brown and the cheese is melted.