Caribbean Shrimp & Rice

Ingredients:
1 t. canola oil
1 onion, diced
2 stalks celery, diced
1 bell pepper, diced
2 cloves garlic, minced
1 1/2 t. oregano
1 1/2 t. cumin
1/2 t. red pepper flakes
1/2 t. salt
3/4 c. orange juice
2 T. tomato paste
1/4 c. green olives, sliced
1 lb. shrimp, peeled
1 T. lemon juice
3 green onions, sliced
2 T. fresh parsley
1 c. frozen peas

Directions:
1. Saute onion, celery & bell pepper in oil until tender.
2. Add garlic, oregano, cumin, red pepper & salt. Cook 30 seconds.
3. Stir in OJ, tomato paste & olives. Simmer for a couple minutes.
4. Add shrimp & cook until pink.
5. Turn off heat & stir in lemon juice, green onions, parsley & peas.
6. Serve over brown rice.

Shredded Beef au Jus

If you like french dip sammies, you'll like this recipe from Taste of Home magazine.

Ingredients:

• 1 boneless beef chuck roast (3 pounds)
• 2 cups water
• 2 teaspoons beef bouillon granules
• 1-1/2 teaspoons dried oregano
• 1 teaspoon garlic salt
• 1 teaspoon seasoned salt
• 1/4 teaspoon dried rosemary, crushed
• 8 hamburger buns, split

Directions:

• Cut roast in half and place in a 4- or 5-qt. slow cooker. Combine the water, bouillon granules and seasonings; pour over the beef.
• Cover and cook on low for 6-8 hours or until meat is tender. Remove beef; cool slightly. Meanwhile, skim fat from the cooking liquid.
• Shred meat with two forks; return to the cooking liquid and heat through. Using a slotted spoon, place 1/2 cup on each bun. Serve with additional cooking liquid on the side.
  

Sun-dried Tomato Pesto Pasta

Ingredients:
1 box rotini pasta
1 T. butter
3 T. olive oil
1 onion, diced
1 eggplant, peeled & diced
8 oz. mushrooms, sliced
Salt & pepper
4 cloves garlic, minced
1/4 c. flour
1 c. chicken stock
1/4 c. sun-dried tomato pesto
2 tomatoes, diced
2 T. fresh parsley or basil
1/2 c. parmesan cheese

Directions:
1. Boil water & cook pasta. While pasta is cooking, prepare the "sauce"
2. Saute onion in butter & olive oil for 3 minutes.
3. Add eggplant & mushrooms, salt & pepper. Cook for 3 more minutes.
4. Stir in garlic & flour, cook for 1 minute.
5. Add stock & pesto.
6. Stir in pasta, tomatoes, herbs & cheese.

Zucchini Bran Banana Bread

Ingredients:
1 c. sugar
2 T. margarine
1 egg
3 bananas
2 c. zucchini
1 T. milk
1/2 c. bran
1/2 c. nuts
1 c. white flour
1/2 c. wheat flour
1 t. baking soda
1 t. baking powder
1 t. salt

Bake at 350 degrees for 1 hour.

Grilled Glazed Drummies

Love this tasty recipe from this month's Taste of Home magazine!

Ingredients:
1 c. ketchup
1/3 c. soy sauce
4 t. honey
3/4 t. ground ginger
1/2 t. garlic powder
3 lbs. chicken drummettes

Directions:
1. Mix the first 5 ingredients to make your marinade. Add it to the chicken & refrigerate for at least 4 hrs.
2. Grill over medium heat for 15-20 minutes.

Easy Chicken Tacos

This is a perfect meal for one of those days that you only have 5 minutes. Throw it in the crock pot and forget about it until dinner time! Super easy & super tasty!

Ingredients:
4 frozen chicken breasts
2 c. salsa
2 T. honey

Directions:
Place the frozen chicken breasts in the crock pot. Cover with the salsa & honey. Cook all day on low. Prior to serving, use to forks to shred the chicken, in the sauce.

Healthy Pasta

Whatever kind of whole wheat pasta your family likes
1 Green pepper
2 tomatoes
1 can of olives
1 small onion
Garlic
1/2 of a Kilbasa Sausage
Parmesan Cheese

1. Cook however much pasta you need to feed your family.
2. Dice up half of the Kilbasa sausage
3. Chop up gr. pepper, onion,tomatoes and olives. Dice up Garlic.
4. Add sausage, gr. pepper and onion to pan. Saute until soft (about 5 min)
5. Add tomatoes. Saute couple minutes. Add olives and garlic. Saute another minute or two. Add dried basil at the end to taste.
6. Drain pasta, add veggie meat mix to noodles. Sprinkle with olive oil and cheese.