Shrimp Lemon Garlic Shrimp and Grits Recipe

Shrimp Lemon Garlic Shrimp and Grits Recipe

Ingredients

¾	cup instant grits
	Kosher salt and freshly ground black pepper
¼	cup grated parmesan cheese
3	tablespoons unsalted butter
1¼	pounds medium shrimp, peeled and deveined, tails intact
2	large cloves garlic, minced
	Pinch of cayenne pepper (optional)
	Juice of ½ lemon, plus wedges for serving
2	tablespoons roughly chopped fresh parsley Directions Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm. Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper. Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Weight Watchers Parmesan Chicken Recipe

Weight Watchers Parmesan Chicken Recipe

Ingredients:

1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts

Directions:

1 - Preheat oven to 400 degrees.
2 - In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3 - Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
4 - Arrange on nonstick baking sheet.
5 – Bake until chicken is cooked through, 20-25 minutes.

Pumpkin French Toast Bake

Pumpkin French Toast Bake

Ingredients

• 5 1/2 – 7 1/2 cups 1-inch bread cubes (depending on type of bread)*
• 7 large eggs
• 2 cups milk (any kind)*
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup pumpkin BUTTER (or 1/2 cup pumpkin puree)*
• 3-4 tablespoons brown sugar for topping
• nuts, like pecan or walnuts (optional)

Instructions

1. Cut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.
2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.
4. Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.

Notes

* For the bread cubes, just use as much bread as it takes to fill the bottom of your dish generously, plus up about 1 to 1.5 inches. If you’ve added too much to soak up the liquid, just remove some. And if it looks too wet, add some more bread.
* I HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for.
* I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.

Apple Cinnamon Roll Muffins

Apple Cinnamon Roll Muffins

Dough:
2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature

Filling:
1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used Golden Delicious apples)

In a small saucepan, heat milk to about 110 degrees.  Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve.  Add salt and two cups of flour and beat for two minutes.  Beat in eggs and butter.  Stir in the remaining flour half a cup at a time, beating well after each addition.  Switch to dough hook and knead about five minutes, until smooth and elastic.  Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel.  Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl.  Melt remaining butter in a small dish.

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick.  Brush with about half of the melted butter.  Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides. Line cupcake pans with 24 liners.  Roll dough into a log beginning on the long side of the rectangle.  Trim off both ends to remove the uneven part that doesn’t have any filling.  Slice the log into approximately 24 even pieces.  Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners.  Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F.  Brush the tops of the cupcakes with remaining melted butter.  Bake for about 20 minutes or until the tops are golden.

Glaze:
1 cup powdered sugar
About 2 tablespoons milk

2 Tablespoons butter, softened

In a small bowl, mix powdered sugar and milk and butter until combined.  Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon.  Drizzle over warm cupcakes and serve.  Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

Chicken Ranch Pasta Recipe

Chicken Ranch Pasta Recipe

8 ounces penne pasta
1 Tablespoon butter
1 Tbsp flour
2 Tbsp dry ranch dressing seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked, chopped bacon
2 cups cooked chopped chicken

In a large pot, cook pasta according to package directions. Drain and set aside.

In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta.  Stir to coat.

Chicken Parm Meatballs Recipe

Ingredients:

• 1 1/4 pounds minced chicken
• 2 tablespoons onion, chopped
• 1/2 cup Parmesan
• 1/2 cup breadcrumbs
• zest of 1/2 lemon
• 1 tablespoon parsley, chopped
• 1 minced  clove garlic
• 1 tsp fennel seeds
• 1 egg, whisked
• salt & pepper to taste
• 1 14-oz  canned pizza sauce
• 3 tablespoons olive oil
• 4 oz fresh mozzarella

Directions:

1. Preheat oven to 400 degrees with the wrack near the top.
2. Throw in all the ingredients – except for the last 3 – into a bowl, and mix well.
3. Make large balls with your hands, and arrange them on a foil sheet
4. Open the canned pizza sauce, and in bowl, mix 1 spoon of the sauce and 3 tsps olive oil.
5. Use a brush to rub the mixture on the meatballs.
6. Put in the oven and bake for 15 mins.
7. When ready, take out from the oven and add some pizza sauce to the meatballs.
8. Slice the cheese and place a slice on each meatball.
9. Turn heat on to highest, and insert the meatballs again for 3 to 5 mins for the cheese to toast.
10. Empty out can of sauce into a pot/pan and heat up.
11. Remove meatballs from oven and drop the heated sauce as the final touch before serving.
12. Throw into a bowl the following for a recommended, accompanying salad.

Chopped up shallots and Tuscan kale

Parmesan, olive oil, salt & pepper.

Baked Teriyaki Chicken Thighs Recipe

Baked Teriyaki Chicken Thighs Recipe

Ingredients:

• 8 chicken thighs, skin on
• 3/4 cup barbecue or teriyaki sauce

Directions:
Preheat oven to 350 degrees Fahrenheit. 
If desired, trim off excess skin/fat from chicken thighs. (If you leave it on, it just makes it that much better.) 

Place thighs skin side up in a casserole dish. 

Pour sauce evenly over chicken and spread with the back of a spoon to cover tops of thighs with the sauce. 

Cover with lid or aluminum foil.
Place in oven and bake at 350 degrees for about one hour, or until meat pulls away easily from the bone. 

Remove lid/foil the last 15 minutes of baking to brown the tops of the thighs.
Remove from oven and serve hot.

Ham & Cheese Puff Pastry Recipe

Ham & Cheese Puff Pastry Recipe

Ingredients:
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
 1/4 pound black forest ham, sliced
 1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash 

First, roll out your puff pastry so that it's around 10 by 12 inches. If you have trouble rolling it like I did then just skip this part. The sandwich will still taste the same. Next, spread the dijon mustard on the puff pastry, but leave space around the edges. Then, add the ham and then the cheese. Brush the border with the egg wash. Be sure to roll out the second puff pastry to 10 by 12 inches or just leave it as is, but either way you need to place this on top of the filled pastry. Pinch the edges together to help seal the two puff pastries together. Gently, brush with the egg wash and slice small slits so that steam can escape while baking. Place a piece of parchment paper on a baking sheet, and then gently move the puff pastry to the baking sheet. Bake at 450 degrees for 20 to 25 minutes or until the pastry is a lovely golden color. Serve hot or warm.

ALMOND CHICKEN BAKE

ALMOND CHICKEN BAKE

Ingredients:

• 2 lbs chicken breast tenderloins
• 3 eggs
• 1 cup almond meal
• 2 tbs chili powder
• 1 tbs Italian seasoning
• 1 tbs garlic powder
• 1 tsp cayenne
• Salt and pepper to taste

Directions:

Preheat oven to 400. Line a 13×9″ baking pan with foil and grease it.

Mix all dry ingredients on a plate. Beat eggs in a shallow dish. Dip chicken in egg and then dredge in dry ingredients. Place coated meat into baking dish and bake for 12 minutes each side.

French Toast Bake

French Toast Bake

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast
4 eggs

1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup (I don't do the syrup part)

- Crack eggs & get them started (on low)

- Melt butter in microwave
- Add brown sugar & stir together

- Pour mixture into 9 x 13 pan
- Spread evenly to cover bottom of pan

- Add milk & vanilla to egg mixture

- Spread even layer of Texas Toast on butter/sugar layer

- After you have 1 even layer, ladle on 1/2 of egg mixture

- Spread second layer of Texas Toast

- Ladle second half of egg mixture

- Refrigerate overnight

- Bake at 350 for 45 minutes
- Sprinkle with powdered sugar
- Top should be crusty, middle should be soft & moist, & bottom is just glorious!

Chicken Pot Pie

Chicken Pot Pie

Ingredients:
1 pound skinless, boneless chicken breast halves – cubed
1 (16 ounce) bag frozen carrots and peas

1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
32 oz. carton chicken broth for boiling(reserve 1 3/4 cups chicken broth for sauce)
2/3 cup milk
2 (9 inch) unbaked pie crusts

Instructions:

Recipe Notes: I like to slightly bake the bottom crust before filling the pie so it isn’t soggy. Just bake for 5-6 minutes at 425 degrees.

Preheat oven to 425 degrees F (220 degrees C.)

In a pot, combine the raw chicken, carrots, peas, and celery. Add the carton of chicken broth to cover and boil for 15 minutes. Remove from heat, drain (reserving 1 3/4 cup chicken broth for filling) and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending how runny you want your filling.

Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Bacon Wrapped Cream Cheese Jalapeno Bites

Bacon Wrapped Cream Cheese Jalapeno Bites

• 8 ounces cream cheese, softened
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon Old Bay
• Pinch of Salt
• 12 Jalapenos, halved & seeded
• 24 – six inch pieces of bacon, uncooked

Preheat oven to 350F.

Combine cream cheese and spices in small bowl.  Spoon mixture into each pepper half, until level.  Wrap each in bacon, and place on baking sheet.  Bake for 40-45 minutes.  Remove and enjoy!

Tilapia Parmesan

• 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
• 2 tablespoons lemon juice
• 1/2 cup grated parmesan cheese
• 4 tablespoons butter, room temperature
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped green onions
• 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
• 1/4 teaspoon dried basil
• black pepper
• 1 dash hot pepper sauce
• 
  

Directions:

1. 1
   Preheat oven to 350 degrees.
2. 2
   In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
3. 3
   Do not stack fillets.
4. 4
   Brush top with juice.
5. 5
   In bowl combine cheese, butter, mayonnaise, onions and seasonings.
6. 6
   Mix well with fork.
7. 7
   Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
8. 8
   Spread with cheese mixture and bake until golden brown, about 5 minutes.
9. 9
   Baking time will depend on the thickness of the fish you use.
10. 10
    Watch fish closely so that it does not overcook.
11. 11
    Makes 4 servings.
12. 12
    Note: This fish can also be made in a broiler.
13. 13
    Broil 3 to 4 minutes or until almost done.
14. 14
    Add cheese and broil another 2 to 3 minutes or until browned.

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