Creamy Shrimp Risotto

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 1/2 cups vegetable broth
• 4 tablespoons butter (1/2 stick), at room temperature, divided
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh chives
• Freshly ground black pepper

In a medium saucepan, bring the broth to a boil. Cover and keep warm over low heat.

Meanwhile, heat the olive oil in a large sauté pan, add shrimp and cook until shrimp are pink and cooked through, 3-4 minutes. Using tongs, transfer the shrimp to a cutting board to cool enough to be handled and slice into ½ inch pieces, cover and  set aside.

In the same sauté pan, add 3 tablespoons of butter to the juices from the shrimp and heat over medium heat. Cook until the butter begins to foam, about 1 to 1 1/2 minutes. Add the onion and cook until translucent, 4 minutes. Add the garlic and cook 1 more minute. Add the rice and stir to coat with the butter, onion, garlic mixture. Add the white wine and simmer until the liquid has almost evaporated, about 2 minutes. Add 1/2 cup of broth and stir until almost completely absorbed, about 2 minutes. Continue adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender, about 20-25 minutes. Stir in the shrimp and continue to stir until shrimp is heated through, about 2 minutes. Add the Parmesan cheese, the remaining tablespoon of butter and chives. Season with freshly ground black pepper, to taste.

Sprinkle with parmesan cheese and serve with garlic bread.

Easy Zucchini Casserole

2 medium zucchini, cut in half-moon slices
2 medium yellow squash, cut in half-moon slices
2 tablespoons chopped fresh basil (about 5 large leaves)
1 bunch green onions, thinly sliced, white and light green parts only
1/2 teaspoon dried thyme
1 teaspoon garlic powder
11/2 cups low-fat shredded mozzarella cheese, divided
1/2 cup grated Parmesan
salt and fresh ground black pepper to taste

Preheat oven to 350F. Spray an 8" x 8" baking dish with olive oil or non-stick spray.

Wash the squash and cut in half-moon slices. Wash basil, dry and finely chop in a food processor. Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, parmesan cheese and 1 cup shredded mozzarella cheese. Stir together until the veggies are coated with cheese and the herbs are well-distributed. Season with salt and fresh ground black pepper. Put the mixture in the baking dish and bake uncovered for 30 minutes.

Sprinkle remaining 1/2 cup of mozzarella cheese over the top and put back in the oven and bake 15 minutes longer.  Turn the broiler on high for the last two minutes to get the top nicely browned.

Serve with your favorite protein. Shown here with Spiced Snapper.

Enjoy!

Peppernut Cookies

• 2 sticks butter at room temperature
• 1 cup granulated white sugar
• 2 eggs
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour

Preheat oven to 350F. Lightly grease 2 baking sheets.

Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, and salt until well blended. Mix in the flour, one cup at a time. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.

Bake in preheated oven until bottom of cookies are light tan, 10 minutes. Cool 10 minutes on baking sheets.

Spicy Tortilla Soup

2 tablespoons ground cumin
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons salt
½ teaspoon black pepper
2 tablespoons olive oil
1 medium red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon chopped garlic
1 – 7 oz. can diced green chilies, not drained
2 – 10 oz. cans Rotel Tomatoes, not drained
1 – 15 oz. can corn, drained
5 – 14.5 oz. cans Vegetable Broth
2 – 15 oz. cans black beans, drained and rinsed

In a small bowl mix together cumin, paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.
In a large pot heat the oil over medium high heat. Add the onions and bell peppers. Sauté, stirring occasionally, until soft, 8-10 minutes. Add the spices and chopped garlic; cook for 2 minutes, stirring continuously.

Add the green chile peppers, Rotel, corn and vegetable broth. Increase heat to high, bring to a boil, reduce heat and simmer for 10 minutes. Add the black beans and simmer for 2 more minutes.

Garnish, as desired, with shredded cheese, diced avocado, sour cream and tortilla chips.

Mexican Vegetable Soup

• 1 medium onion, chopped
• 1 tbsp. chopped garlic
• 2 cups fresh green beans, cut into bite-size pieces
• 3 medium zucchini, chopped
• 1 jalapeno pepper, finely chopped
• 1 passillo pepper, finely chopped
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 1 tbsp. ground cumin
• 1 tsp dried oregano
• 1 can Rotel tomatoes
• 1 – 7 oz. can diced green chiles
• 8 cups vegetable broth

With a small amount of olive oil in a soup pan, heat onion over medium heat until starting to get translucent, about 4 minutes. Add the garlic and cook another minute. Add the jalapeno, passillo, bell peppers and zucchini and cook, partially covered, about 10 minutes, until veggies are getting soft.

Stir in green beans, Rotel, green chilies and spices, and mix well. Add vegetable broth and bring to a boil. Let simmer 30 minutes or longer.

Serve with a dollop of sourc cream.  Enjoy!

Creamy and Delicious Baked Penne

• 1 tablespoon olive oil
• 2 tablespoons chopped garlic
• ¼ teaspoon red pepper flakes
• 1 – 28 oz. can crushed tomatoes
• 3 cups water
• 1 – 13.25 oz. box Dreamfields Healthy Carb Living Penne Rigate
• ½ cup half & half
• ½ cup grated parmesan cheese
• ¼ cup minced fresh basil leaves
• 1 cup shredded reduced fat mozzarella cheese

Preheat oven to 475F. Adjust oven rack to middle position.

Combine olive oil, garlic, pepper flakes and ½ teaspoon salt in a large pot and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, penne and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until penne is almost tender, 20 minutes.

Stir in half & half, parmesan and basil. Transfer to a greased 13x9 baking dish. Sprinkle mozzarella evenly over pasta. Bake until the cheese has melted and browned, 8 - 10 minutes.

Shrimp & Feta Orzo

• 1 ¼ cup orzo
• 1 tbsp. minced garlic
• 2 tbsp. olive oil
• 2 medium roma tomatoes, chopped
• 2 tbsp. fresh lemon juice
• 1 lb. shrimp, peeled and deveined
• 2 tbsp. minced fresh parsley
• Salt & fresh ground black pepper
• ½ cup crumbled feta cheese (reduced fat or fat free)

Cook orzo according to package directions.

Meanwhile, in a large skillet, sauté garlic in olive oil for 1 minute. Add tomatoes and lemon juice and bring to a boil. Reduce heat, stir in shrimp, and simmer, uncovered, until shrimp are cooked through, 4-5 minutes.

Drain orzo and add it to the shrimp mixture and heat through. Toss in the parsley and season with salt and pepper. Sprinkle with feta and stir to combine.

Enjoy!

Peanut Butter Chocolate Chip Cookies

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 sticks butter
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 – 11.5oz. package milk chocolate chips

Preheat oven to 375° F.

Combine flour and baking soda in small bowl.

Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.

Drop dough by rounded tablespoons onto baking sheets lined with parchment paper.

Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes and then remove to wire racks to cool completely.

Yum!

Lasagna Roll-Ups

• 1 – 15oz. container reduced fat ricotta cheese
• 1 – 10oz. package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 1 egg, beaten
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 10 uncooked lasagna noodles
• 3 cups marinara sauce
• 1 cup shredded low fat mozzarella cheese

Preheat the oven to 450 degrees F.

Combine the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend, set aside.

Add a tablespoon of olive oil to a large pot of boiling salted water. Boil the noodles until just tender, about 10 minutes, and drain. Arrange the noodles in a single layer on baking sheets to prevent them from sticking - be careful they are hot!
Spray a 13x9 baking dish with cooking spray and pour 1 cup marinara sauce and spread to cover the bottom of the pan.

Spread about 3 tablespoons of the ricotta mixture evenly over each noodle. Starting at one end, roll each noodle up like a jelly roll. Lay the lasagna rolls seam side down, on top of the marinara sauce in the dish. Once all of the roll-ups are essembled, spoon the remaining 2 cups of marinara sauce over the tops of the lasagna rolls and sprinkle with the remaining 2 tablespoons of parmesan and the mozzarella. Cover tightly with foil and bake until heated through and the sauce bubbles, 20 minutes. Uncover and bake until the cheese on top becomes golden, 12-15 minutes longer. Let stand for 10 minutes before serving.

Enjoy!