Summer Shrimp Stir-fry

10-15 large shrimp - peeled, deviened, tails off
1 lemon
1-2 ears of corn (removed from ear)
1 pt. grape tomatoes (halved)
2-3 small zucchinis (sliced)
4 tbsp tbsp. evoo or butter
3-4 cloves of garlic, minced
salt & pepper to taste
optional: fresh herbs (basil, parsley)

melt 2 tbsp butter in pan & add garlic
add shrimp, cooking 3-4 mins. on each side, season with salt & pepper & remove from pan
melt remaining butter & add zucchini in a single layer, cook 1-2 mins while turning, then add corn, tomatoes & more salt & pepper. cook 1-2 more minutes
add shrimp just until warm, stir & remove from heat
squeeze lemon over & enjoy!

for step-by-step, picture directions, check out the recipe here

linguine in lemon cream sauce

*courtesy of vegetarian times

ingredients:
8 ounces dry linguine
1/2 cup light cream cheese
2 Tbsp. olive oil
approx. 1/2 lemon, juiced and 1 Tbsp. zest grated (i skipped the zest)
1/2 cup chopped parsley (i used 1/4c. instead & it was more than enough)

instructions:
1.  Cook linguine according to package directions in pot of boiling, salted water.
2.  Warm cream cheese, oil and 2 Tbsp. lemon juice in saucepan over low heat.
3.  Drain pasta, reserving 1/2 cup of cooking water.  Stir reserved cooking water into cream cheese mixture.  4. Add pasta, lemon zest, and parsley; toss to coat.  Season with salt and pepper, if desired.

Cheesey Potato Breakfast Casserole

10 eggs
2 cups (1 pt.) half & half
1 bag shredded cheese, any kind
1 - 10 oz. bag shredded potatoes/has browns (I used "simply potato' southwestern style)
veggies of your choice (chopped peppers, onions, etc.)
meat of your choice (cubed ham, crispy, crumbled bacon, think-sliced sausage)
optional - parmesan cheese

1. Preheat oven to 350 degrees
2. Add shredded potatoes in greased 9x13 dish, press lightly to bottom of dish
3. Add meat & 1/2 of the bag of cheese
3. Pour eggs evenly over other ingredients & add remaining cheese & parmesan cheese, if desired.
5. Bake for 40-50 mins. until eggs are done (check center with toothpick)

Fried Rice

2 c white instant rice
3-4 tbsp. soy vay (in the soy sauce aisle)
1/2 yellow onion, chopped
2 eggs
extra virgin olive oil, keep this handy
1/2 package of mushrooms, sliced and fresh
1 tsp garlic salt

1. Make the rice and set aside.
2. In a non-stick pan, heat 2 tbsp of olive oil, crack the eggs into this and start separating them as they cook.
3. Add the onion, add the rice, stir around and add the mushrooms and garlic salt.
4. Pour soy vay onto the rice, stir, and add a bit more olive oil.
5. Cook, stirring occasionally, for about 15-20 minutes on medium.

*courtesy of amyjo

Orzo and Roasted Veggies

Ingredients:

1 box of Orzo
veggies of your choice (red onion, zucchini, eggplant, red peppers, carrots)
1/2 c. olive oil, divided
salt and pepper to taste
1/4 cup lemon juice
1 c. crumbled feta cheese

Directions:

1. Cook paste according to package; set aside
2. Toss washed & cut veggies with olive oil & season with salt & pepper. Roast in oven until done.
3. Combine orzo & veggies and toss with 1/4 c. olive oil, lemon juice & feta.
4. Serve warm or cold.

Crash Hot Potatoes

Ingredients:

10-12 New Potatoes -or other small, round potato

Olive Oil
Kosher Salt

Black Pepper

any herbs/extras you like: pressed garlic, rosemary, chives, parmesan cheese, bacon bits, thyme, etc.

*serves 4

Directions:

1. Bring a large pot of salted water to a boil. Add clean potatoes and cook until the are fork-tender. Preheat oven to 450 degrees

2. Generously drizzle olive oil on a cookie sheet. Place potatoes on sheet 2-3" apart.

3. Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it.

4. Brush tops of potatoes generously with olive oil mixed with the garlic. Then add a generous amount of kosher salt and pepper.

5. Next add any herb that you wish - finely chopped & preferably fresh (I used chives & bacon bits - yum!)

6. Put cookie sheet on top rack of the oven and cook for 20-25 minutes or until golden brown and crispy.

"Cook Yourself Thin" French Onion Soup

4 servings
300 calories each

1/4 cup olive oil
2 large white onions, halved lengthwise and cut into 1/4-inch-thick slices crosswise
4 sprigs fresh thyme
2 bay leaves1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup dry white wine
4 cups low-sodium chicken stock
4 (1-inch-thick) slices whole-wheat baguette
toasted and cooled
2 ounces Gruyere, shaved into paper-thin slices with a cheese plane or vegetable peeler

1. Preheat the oven to 400 degrees.
2. Heat the oil in a large saucepan over medium heat. Add the onions, thyme, bay leaves, salt and pepper, and cook, stirring occasionally, until the onions are golden (not brown) and nearly melting, about 45 minutes. Stir in wine and simmer, stirring occasionally, until reduced by half. Stir in stock and simmer, stirring occasionally, for 15 minutes.
3. Place 4 soup crocks or ovenproof bowls (no larger than 4 inches round) on a rimmed baking sheet. Place a baguette slice in each crock. Divide the soup among the bowls and top each with a single layer of cheese slices.
4. Transfer to the oven and bake until cheese melts and is golden brown in spots and soup is bubbling, about 10 minutes. Serve immediately.

Garlic Roasted Veggies

*This is one of mine and Mark's new favorite sides. Its pretty healthy too if you go easy with the olive oil

Ingredients:
3-4 tbsp. extra virgin olive oil
3-6 garlic cloves (crushed, pressed or chopped)
your favorite veggies
I like to use:
potatoes (skins on, cut in bite-size pieces)
1/2 red pepper
1/2 green pepper
whole vidalia onion (cut thick)
carrots
broccoli
cauliflower

Directions:
1. wash & cut veggies
2. spread on a cookie sheet
3. drizzle with evoo & garlic
4. cook at 450 degrees for 30-45 mins, or until lightly browned

Spinach and Artichoke Mac & Cheese

This is on my next meal plan list... can't wait to try it! Courtesy of Rachael Ray

Ingredients:

1 lb. regular or wheat penne oasta
2 tablespoons EVOO (Extra Virgin Olive Oil)
3 tablespoons butter
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
3 tablespoons flour
1/2 cup white wine
2 cups milk
A few grates fresh nutmeg
1 10-ounce box frozen chopped spinach (defrosted and wrung dry in a towel)
1 10-ounce box frozen chopped artichokes (defrosted and wrung dry in a towel)
Ground black pepper
1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Directions:

1. Preheat oven to 350ºF.
2. Cook pasta to el dente (according to package)
3. Meanwhile, heat EVOO and butter over medium-low heat. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.
3. Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.
4. Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

2 Cup Casserole

Ingredients:

2 cups uncooked macaroni noodles
2 cups shredded cheddar cheese blend
2 cups milk
2 cans "cream of something" soup (chicken, mushroom, etc)
2 cans corn (drained)

Directions:

Preheat oven to 400 degrees.
Combine all ingredients in a greased 9x13 casserole dish, stir well.
Cover with foil & bake for 1 hour
Test noodle for done-ness

Side Dish Options: Add a salad and/or loaf of bread

*Notea: Can be prepared the night before, cover with foil and put in fridge.
Use the 1 C/1can method for an 8x8 casserole.

Meatless Quesadillas

Ingredients:

Flavored 10" (or larger) tortilla wraps
1/2 -1 can blackbeans
1/2 - 1 jar salsa
1/2 - 1 can corn
1 box spanish rice (some brands require 1 can tomatoes)
1/2 package favorite shredded cheese

optional topings: jalapenos, peppers, onions, etc.

Directions:

1. Cook spanish rice according to package
2. Warm beans, salsa and corn in frying pan
3. Add everything to warmed tortillas, top with cheese and another tortilla.
4. Cut in quarters and enjoy!

Eggplant Wraps

Ingredients:

1 eggplant, diced
1-2 portabella mushrooms, chopped
1 red onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2-3 tbsp. olive oil
2 tbsp. balsamic viniagrette
buffalo mozzarella cheese
sundried tomato wraps

Directions:

1. Saute egg plant, mushrooms, onion and peppers in olive oil.
2. Stir in balsamic vinegar.
3. Place mixture in wraps, top with cheese and roll!

Broccoli Alfredo

This is one of my favorite meals and it's super easy!

Ingredients:
1 box of pasta (I prefer ziti or penne)
1 medium sized bunch of broccoli
1 jar of your favorite alfredo sauce
1/2 bag of your favorite shredded cheese

optional: pillsbury crescent rolls

Directions:
1. Steam Broccoli over a pot of simmering water
2. Meanwhile, cook pasta according the box & preheat oven to 375
3. Drain pasta and spread in a 9x11 baking dish
4. Stir in alfredo sauce
5. Top with broccoli and shredded cheese.
6. Bake @ 300 until cheese is melted. (can be baked at the same time as the rolls!)

Veggie Nuggets

This is on my "Must Try List:

2 Cups frozen broccoli
1 Cup frozen cauliflower
1 Cup shredded cheddar cheese
1 Cup cooking water from vegetables
2/3 Cup flour
1/2 Cup breadcrumbs (plus more for breading)
Salt/pepper/garlic powder to taste
A little oil

Put veggies in a pot and cover with water. Cook on medium heat until tender. Scoop out with a slotted spoon and put into a mixing bowl. Using a hand mixer or potato masher (or a food processor would be great if you have one) mix and mash the veggies together.

Stir in cheese and seasoning. Gradually add cooking water and flour/breadcrumbs until the desired consistency is achieved. (Again, the measurements listed above are approximations I made after I was finished).

Chill the mixture in the fridge to allow it to be easier to work with. (I left it for 1-2 hours)

Prepare a skillet over medium heat with just enough oil (canola, vegetable, whatever) to cover the bottom. Using your hands, form patties with the chilled mixture. Dip into breadcrumbs.

Place the nuggets into the hot pan. Cook each side for 3 minutes or until lightly browned. Drain on paper towel and cool on wire racks.

* Makes about 35 nuggets.

Super Fast Kid Sized Pizzas!

Ingredients:

whole wheat english muffin or pita-sliced in half
pizza sauce
mozzerella cheese

Directions:

Preheat oven to 350 degrees
Spread pizza sauce on muffin or pita halves
Sprinkle with mozzerela cheese
Bake for 10 mins. or until cheese is melted

Calzones

Ingredients:

Pillsbury pizza dough (or 2 containers Crescent Rolls for mini calones)
1 1/2 cup ricotta cheese
1 cup mozzarella
1 veggie or meat... sausage crumbles, pepperoni, peppers, onions, etc.
1 tsp. italian season
optional: oregano, chives, other seasonings
2 tbsp. butter, melted

Directions:

Mix cheeses, veggies and meat.
Grease a cookie tray or pizza stone and roll out the dough.
Add filling to half of the dough, then fold over (or roll crescents around filling for minis)
Brush top of calzone with melted butter.
Bake according to the directions on the dough or until dough is golden brown (usually 425 for 13 mins)

Pink Pancakes

This is from Jessica Seinfeld's Cookbook, "Deceptively Delicious". These taste surpringly good, and I couldnt taste the beets. Mark and Logan loved them too!
Im hoping to replace these with Logan's favorite frozen pancakes.

Ingredients
3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet, pureed*
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1 cup pancake mix
1/4 cup grated apple
nonstick cooking spray
1 tablespoon vegetable oil
pure maple syrup
fresh fruit (optional)
powdered sugar (optional)

Directions

1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon.

2. Dump the cheese mixture into a medium bowl, add the pancake mix and apple. Stir until just combined. Do not overmix, you want the batter to be lumpy.

3. Coat a griddle with nonstick spray and heat to medium high. Add 1/2 tsp vegetable oil. Use 1/4 cup of batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side.

4. Serve warm, garnish with maple syrup, fresh fruit, and powdered sugar.

About cooking & pureeing beets:
Wash, trim stems to 1" and leave whole. Wrap in foil and roast at 400 degrees for one hour.
After beets are cool, peel and place in a blender or processor for about 2 mins.
OR you can buy canned beets, and puree them straight from the can!

Beer Dip

Ingredients:

1 packet dry ranch mix
1 pkg cream cheese-softened
3-4 cups shredded cheddar cheese
½ cup beer

Directions:

Mix all ingredients until well blended
Serve with pretzels, chips, pita chips or crackers

Fast Meatless Buritos

Ingredients:

spanish rice (approximately 2 cups)
1 can of refried beans
shredded cheese
sour cream
tortilla wraps (8" or 10")

Directions:

1. Cook spanish rice according to package
2. Add refried beans to rice, heat until hot
3. Pour mixture onto tortilla wraps.
4. Top with shredded cheese and sour cream
5. Roll up and Bake at 350 for 10-15 mins.

*1 lb. of beef or cubed chicken can be added for Meaty Burritos!

Baked Mac-n-Cheese

Ingredients:
2 cups elbow macaroni
10 oz. block of cheese - cubed (I like to use sharp cheddar)
2 tbls. flour
2 cups milk
2 tbls. butter
parmesan cheese
bread crumbs

Directions:
1. cook macaroni according to box; drain and pour in a glass dish
2. in separate pan... melt butter, add flour, milk and cheese. stir until melted.
3. pour mixture over noodles
4. cover with breadcrumbs and parmesan cheese
5. bake covered at 350 for 30 mins, then uncovered for 15 mins.