Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Italian Pasta Mo Style
2 cups Quinoa garden pagodas or bow tie pasta
2 cups diced portabella mushrooms
5 oz fresh spinach
1 14oz can no salt diced tomatoes
3/4 lb cooked pealed shrimp with tails off
1/3 lb genoa salami, diced
3 shallots
1/4 teaspoons pepper
2 teaspoons crushed red pepper
1 teaspoon Italian seasonings
4-5 minced garlic cloves
2-3 tablespoons fresh chopped basil
parmesan cheese
Cook shallots, salami and mushrooms in large pan. Cook pasta in separate pan. Add diced tomatoes, cooked pasta, garlic, basil and all seasonings and simmer. Cut shrimp in half and add to large pan along with the spinach. Garnish with parmesan cheese.
Tex-Mex Summer Salad
Chop & Mix greens:
- 1 head of romaine lettuce, chopped
- bok choy (2 baby or 1 regular), chopped
- 1 bunch green onions, chopped
- 1 seeded jalapeño or 2 seeded serrano peppers, chopped (optional)
- 1 bunch fresh cilantro, chopped (optional)
Add:
- 1 can black beans
- 1 can sweet corn
- 5-6 tomatoes, chopped (roma or on the vine)
- Juice of 1 lime squeezed over the salad once tossed
- Add grilled chicken if you wish. Dress with salt & pepper, Garlic Cholula hot sauce and a splash of ranch. Yum!
Chipotle Garlic Chicken Enchiladas
4 flour tortillas or white wraps (whole foods makes a great Lavash, low cal too!)
1 minced serrano pepper
Grill or poach chicken breasts, shred chicken then divide into 4 servings. Roll chicken into wraps/tortillas and place in 9x9 pan. Add serrano pepper to enchilada sauce and shake. Pour sauce over enchiladas, cook @ 400 degrees for 25-30 min.
Don't forget to oil your pan! You can also sprinkle the top of the enchiladas with mexican cheese, but they don't need it.
*The longer you let the serrano pepper sit in the enchilada sauce the hotter it will get. I like to add mine the night before and store in the fridge.
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