Asian Shrimp Salad

A healthy lunch, and quick and easy to boot!

Ingredients:

• 1 pound large shrimp, shelled and de-veined
• 1 Tbs. coconut oil
• 1 Tbs. Adams Reserve Asian spice rub
• roasted red pepper strips (to taste)
• 6-8 oz. baby spinach
  
• 2-3 Tbs. Canyon Foods sweet chile lime sauce

Directions:

1. Heat the coconut oil in a large pan over medium heat until hot.  Add the shrimp and Asian spice rub and cook, turning, for 3-4 minutes, or until just cooked.
2. In a salad bowl combine the spinach and roasted red pepper strips.  Add the cooked shrimp and drizzle with the sweet chile lime sauce.

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Tortilla Soup - Slow Cooker style

This recipe is originally from my friend Joan, but I've tweaked it a little to make it easier. Super quick to put together, but it does require some planning.

Ingredients
4-5 large chicken breasts - frozen
28 oz can whole peeled tomatoes
32 ounces chicken broth
4 cups water
1 medium onion, chopped
28 oz can enchilada sauce
8 ounce can green chili peppers
2 T chopped garlic
2 t cumin
2 t chili powder
2 t salt
1/2 t pepper
1 bay leaf

Optional Ingredients:
chopped cilantro
shredded cheddar
corn tortillas

Directions
Place frozen chicken in the bottom of your 5.5 - 6 qt. crock pot.  Dump in tomatoes, broth, water, onion, enchilada sauce, green chilis, garlic, cumin, bay leaf and salt and pepper.

Cook on low 8 hours, then shred up the chicken and serve, topped with fresh cilantro and cheese.  Yum.   We usually toast some corn tortillas until they crisp up and serve them with the soup.

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Chicken Sliders

Recipe # 16.  So easy and even the kids love them!

Ingredients
4-5 pounds chicken thighs in fajita marinade (HEB sells these pre-marinated)
1 beer

Directions
Dump chicken in crock pot and pour beer over the top.  Cook on low 8 hours, then shred.  Top with homemade BBQ sauce and cole slaw on slider buns (or my favorite, Kings Hawaiian sweet rolls).

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Caprese Salmon

Caprese salmon was one of my dinner swap meals from June.  We had it for lunch today with sweet potato fries and roasted asparagus and it is definitely a keeper!

Ingredients
4 4-6 oz. wild salmon filets
4 Tbs. pesto
8 Tbs. grated Parmesan cheese
1 tomato

Directions
Preheat oven to 425.  Line a baking dish and layer salmon with pesto, slice of tomato, and Parmesan.  Bake for 7-9 minutes or until fish is flaky and cooked through.

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Pollo Asado Salad

In this recipe, you can use any roasted or grilled chicken you have on hand.

Ingredients
pollo asado (or any chicken you have - grilled or roasted, with seasonings)
romaine, washed and torn
small can of corn, drained
grape tomatoes
cotija cheese
corn nuts
ranch vinaigrette, or dressing of your choice (today I mixed together balsamic vinaigrette and ranch)

Directions
Spread corn on a baking sheet at bake at 350 for 10-15 minutes or until warmed and lightly brown.
Layer salad in individual large bowls: romaine, roasted corn, grape tomatoes, crumbled cotija cheese, corn nuts.  Then add dressing.

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Chipotle Beef Recipe for the Slow Cooker

Recipe #7.  This is the most requested meal from my dinner swap group.  It feeds a crowd - pair with creamy cole slaw on flour tortillas or with cheese on buns.  Serve with quick baked beans and fries.  While it's delicious if you like spicy food you'll probably want to have an alternate dish for kiddos.

This recipe is slightly modified from RecipeZaar.

Ingredients
* 3 lbs chuck roast, trimmed of most visible fat
* 1 teaspoon salt
* 1 teaspoon pepper
* 2 teaspoons chili powder
* 2 teaspoons cumin
* 1 (7 ounce) can chipotle chiles in adobo
* 1 (4 ounce) can green chilies
* 1 (7 ounce) can salsa verde
* 1-2 large sweet onions, sliced
* 3 teaspoons minced garlic
* 1 cup beef broth

Directions
1. Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
2. Add the remaining ingredients and cook on low for 8 hours.
3. Shred the meat with a fork, discarding fat.

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Pesto Pizza for dinner

Recipe #1.  This recipe only requires a few ingredients and it's ready in 10 minutes.  Yes, 10 minutes, people!  And everybody loves it.

Ingredients
1 pizza crust. No, not from scratch in the 10 minutes.  I usually use Mama Mary's - inexpensive and yummy.
1/4 cup pesto (Any kind of basil pesto you like.  My favorite is Alessi Pesto.)
1/2 cup ricotta cheese, lowfat.
1 cup shredded Italian cheese blend
1 roma or compari tomato
3 large fresh basil leaves
fresh ground pepper

Directions
Preheat oven to 450 (or whatever your pizza crust package says).
Spread pesto on crust, sprinkle with shredded cheese, then add dollups of ricotta.
Reduce heat to 425 and bake pizza for 7 minutes.
While pizza bakes, slice tomatoes and basil.
When your pizza is golden brown and bubbly, remove from the oven and add tomatoes, basil, and pepper.

Mine looked like this.  I thought it was really pretty, especially since it only took 10 minutes!

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