Main dishes
Page 14
Submitted by: Corin
- 1/4 lb brussel sprouts
- olive oil
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1 package 3 cheese tortellini
- 1/2 tomato, diced
- 1/2 stick unsalted butter
- 1 tsp lemon juice
- salt and pepper
- shredded parmesan
- Preheat oven to 400.
- Cut brussel sprouts into 3rds. Layer on cookie sheet. Drizzle with olive oil, garlic and sea salt. Toss together. Cook for 10 minutes or until golden brown.
- Cook tortellini according to package directions.
- In small saucepan, melt butter and simmer for 5 minutes or until you see golden brown flecks. Immediately remove from heat and add tomatoes, lemon juice and salt and pepper to taste.
- Toss sauce together with tortellini and brussel sprouts. Garnish with parmesan cheese.
Published: Wednesday, August 3rd, 2011
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Submitted by: Kristy
- 1 lb. uncooked large shrimp, peeled and deveined
- 1/4 cup olive oil
- 1 Tbsp Dijon mustard
- 1 tsp lemon juice
- 3 cloves garlic, minced
- 1/4 cup fresh basil, finely chopped
- salt and white pepper to taste
- skewers
- In a medium bowl, combine the oil, mustard, lemon juice, garlic, basil, salt and pepper
- Toss shrimp into mixture and coat well
- Cover, and refrigerate for 1 hour
- Preheat grill to high heat.
- Remove shrimp from marinade, and thread onto skewers. Discard marinade. (To help keep skewers from burning, soak them in water before putting on the shrimp)
- Grill 4 minutes, turning once, or until cooked through
Published: Friday, July 29th, 2011
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As a quick meal I like to make the packaged cheese ravioli from the grocery store. If I have extra vegetables around the house (such as the zucchini in this recipe) I usually add it to the ravioli for a different twist. This can also be done with mushrooms, tomatoes, squash asparagus and anything else you can think of!
- 1 package cheese ravioli
- 1 medium zucchini, diced
- 1 clove garlic
- 1 Tbsp olive oil
- salt
- pepper
- 1/4 cup grated Parmesan cheese
- Cook ravioli according to package directions, drain.
- In empty pasta pot add oil then add garlic and cook for 1 minute.
- Add zucchini and cook until tender about 3 minutes.
- Remove from heat.
- Add ravioli, cheese, salt and pepper to pot. Stir.
Published: Wednesday, July 13th, 2011
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(Optional: add 3 cooked chicken breast, cut into small pieces)
- 8 10" flour tortillas cut into strips (1/2" by 2")
- 1 cup shredded cheddar cheese
- 2 medium onions, chopped
- 1 tsp vegetable oil
- 1 1/2 cups chicken broth
- 1 can cream of mushroom soup
- 2 cans diced green chilies
- 1 egg
- Combine all ingredients except tortillas and cheese.
- Spray slow cooker with non-stick cooking spray.
- Scatter half the tortilla strips in the bottom of the slow cooker.
- Pour in half of the liquid mixture.
- Scatter the remaining half of the tortilla strips.
- Pour on remaining half of the liquid mixture.
- Cover, cook on low 4-5 hours or on high 3-4 hours.
- Add cheese to top of casserole 30 minutes before cooking is finished.
Published: Wednesday, July 13th, 2011
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