Baked Stuffed Shrimp Casserole

 

  1 pound large or jumbo shrimp, peeled and deveined (tails on, if preferred)

1 cup panko breadcrumbs

1/4 cup butter, melted

2 cloves garlic, minced

1/4 cup onion

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper, to taste

1/4 cup white wine or seafood stock (optional)

1/2 tsp paprika

Additional melted butter, for drizzling on top

Directions:

Preheat oven to 375°F (190°C).

Prepare the shrimp: Peel and devein the shrimp, leaving the tails on if desired. Butterfly each shrimp by slicing down the back without cutting all the way through.

Make the stuffing: In a skillet over medium heat, melt butter and sauté garlic and shallots (or onion) until soft. Stir in breadcrumbs, parsley, lemon juice, salt, and pepper. If using, add a splash of white wine or seafood stock to moisten.

Assemble the casserole: Grease a baking dish with butter or olive oil. Spread a thin layer of stuffing on the bottom. Arrange the shrimp on top, cut-side down, and spoon the remaining stuffing over the shrimp.

Add finishing touches: Drizzle the casserole with melted butter and sprinkle paprika on top.

Bake: Place the casserole in the oven and bake for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy.

 

Optional broil: For a crispier top, broil for an additional 1–2 minutes at the end of baking.

Shrimp has been on sale quite a bit lately and I love the room sale so I have plenty in the freezer. 

This is one of the many recipes I want to make.

Protein Crust

 

Ingredients:

1 cup fat-free cottage cheese 

2 large eggs 

¼ cup oat flour 

or ½ cup almond flour

Optional: garlic powder, Italian seasoning, salt 

Directions:

Preheat oven to 400°F.

 Blend everything until completely smooth.

 Spread thin on parchment into 2 crust shapes (thin = crispier).

 Bake 20–25 minutes until golden and firm.

Add sauce (0–1 point), part-skim mozzarella (2–3 points), toppings.

Bake 5 more minutes.

Let it cool 3–5 minutes before slicing — it firms up.

You need to spray the parchment or use the mats, they really stuck to the paper.

I baked them longer then I should but they came out good and will make the recipe again. Didn't add any toppings

Marina Loos Beef with Broccoli ( AKA Mei Rice's Recipe)

 Ingredients

This budget stretcher is both flavorful and nutritious. A dish you won't get tired of. What a great way to treat the broccoli and the taste buds!

½ lb. flank steak, or beef cut from a roast

1 bunch broccoli

1 cup oil

¾ tsp salt

1 tsp sugar

2 tsp dry sherry

3 Tbsp water

Marinade:

2 tsp light soy sauce

1 tsp sugar

pinch of salt

1 tsp baking soda

2 tsp cornstarch

3 Tbsp water

1 Tbsp oil

Sauce:

2 tsp oyster sauce or light soy sauce

1 tsp sugar

1 tsp cornstarch mixed with 3 Tbsp water

Thinly slice beef across the grain. Combine beef and marinade ingredients (except oil) in a mixing bowl. Marinate beef for 30 minutes. Add 1 Tbsp oil and mix well. Set aside for several hours.

Peel the tough outer layer from the stems of the broccoli. Rinse broccoli in cold water and drain. Separate the flowerets. Cut the large stems diagonally into 1 inch thick pieces.

Heat oil in wok over high heat until very hot. Add beef. Stir quickly to separate the meat. When all the meat has changed colour, drain well in a strainer. Set aside. Save oil. Clean wok.

Heat 3 Tbsp oil in wok over high heat until hot. Add broccoli. Stir quickly for about 1 minute so that broccoli pieces are well coated with oil. Add salt, sugar, and sherry. Stir for half a minute. Add water. Cover and cook on high heat for 2 minutes. Pour off all liquid.

Return beef to wok. Mix well with broccoli. Stir in sauce. Keep stirring until sauce thickens and meat and vegetables are evenly coated. Serve hot.

Mei is a pro stir frying. I asked her to come over to show me what I'm not doing right.

Not that I stir fry a lot so most likely the I'll forget!

Cabbage Roll Soup

 

Ingredients:

1 large onion, chopped

3 cloves garlic, minced

1 pound ground beef ( I used ground chicken)

1 can tomato sauce 15 oz

1 can diced tomatoes 14.5 oz

6 cups chicken broth

1 tablespoon Worcestershire sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 large head cabbage, chopped

1 cup cooked barley

1 8 ounce can V8 juice

to taste salt

to taste pepper

olive oil for sautéing

Directions:

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

Add the ground chicken breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat if necessary.

Stir in the tomato sauce, diced tomatoes, chicken broth, Worcestershire sauce, dried basil, and dried oregano. Bring the mixture to a simmer.

Once simmering, add the chopped cabbage and cooked barley to the pot. Reduce the heat to low, cover the pot, and let it simmer for an additional 25-30 minutes, stirring occasionally, until the cabbage is tender.

Taste the soup and adjust with salt and pepper as desired.

Serve hot, garnished with fresh herbs if desired.

*My sauce is a large can of petit, diced tomatoes, 26 ounce cans of tomato sauce, and one can of tomato paste, I also add some beef bouillon to it. I just made these and they were the best I’ve ever made-A little sauerkrautAdd 2 tablespoons apple cider vinegar and 2 tablespoons brown sugar! Don't forget the paprika.

My personal note- after having 70 degree mornings it was 28 today. Can't complain- they are having a blizzard back home. SO far 22 inches of snow.

Chicken, Green Beans and Potatoes

 

Ingredients:

2-3 chicken breasts; cubed

3-5 small to medium potatoes ( cut into chunks)

2 cans green beans(I used 1 1/2 cans)

1 pkg dry Italian dressing mix

1 melted stick of butter

Place chicken, potatoes and beans in pan. Then sprinkle Italian pack over everything then drizzle the butter over top. Cover with foil and bake at 350 for about 45 minutes.

This was a old TOH recipe- SUPER EASY AND GOOD!

Montego Bay Chicken

Ingredients:

1/4 cup reduced-sodium soy sauce

1/4 cup orange juice

2 tablespoons brown sugar

2 garlic cloves, minced

1 teaspoon hot pepper sauce

1 teaspoon rum extract

1/4 teaspoon ground ginger or 1 teaspoon minced fresh ginger root

4 boneless skinless chicken breast halves (4 ounces each)

In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. 

Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill chicken, uncovered, over indirect medium heat for 6-8 minutes on each side or until juices run clear. 

I haven't been doing a lot of cooking. Hurt my back so making easy stuff.

Winn Dixie had a sale on chicken breast and thought I would go through my drafts that were saved. This one sounded good but we don't drink orange juice. I bought a bag of oranges at Aldi's for 2.29. Figured it was better then buying a bottle of OJ that we wouldn't drink.

We reallly liked this one- Make Again!

Lemon Drop Jelly

 

I gave away lots of lemons. Had quite a few left on the tree but we had two nights in the low 20's. Picked and wanted to make something different.

 Found THIS recipe.

It came out great!