SHRIMP STUFFED PEPPERS

Serves: 2

Ingredients:

1/2 lb.  peeled and deveined shrimp

1 small zucchini, chopped

2 roma tomatoes, chopped

1/3 onion, chopped

2 garlic cloves, minced

2 tbsp. sweet basil

2 tbsp. italian seasoning

2 tbsp. good olive oil

1/3 cup shredded parmensan

2 medium to large bell peppers

-RICE-

1/2 cup arborio rice

1/2 cup chicken broth

1/2 cup water

Directions:

1.  Prepare Shrimp:

•  In a small bowl combine: shrimp, olive oil, half of italian seasoning, sweet basil and a pinch of salt and pepper.
• Cover bowl with plastic wrap and place in refrigerator

2.  Cook arborio rice as indicated on package, incorporate 1/2 cup of broth into water measurement for better taste.

3. Chop zucchini, tomato and onion.

4.  Prepare bell peppers:

• cut bell peppers in half,  hollow out the insides
• preheat oven to 400 degrees

5. Heat medium skillet, once hot add shrimp in single layer, cook until done about 2 minutes per side and transfer to plate, set aside.

6. Roast Peppers in heat oven cut side down on baking sheet for 25 minutes.

7. Using the same shrimp skillet prepare rice:

• first add garlic, cook until fragrant about 1-2 minutes
• add onion, cook until translucent about 2 minutes
• add zucchini, cook until tender about 3-5 minutes
• add tomatoes and seasonings, cook until combined about 5 minutes
• fold in cooked rice
• add cooked shrimp
• let all ingredients simmer together on  LOW for 5 minutes
• take skillet off heat and add parmesan

8.  Take peppers from the oven turn cut side up and fill with rice mixture, top with parmesan. Serve two per plate and ENJOY! *

* This can be served as a complete meal or as a side dish.

MOM’S MACARONI

Servings: 10

Nothing is more comforting than macaroni and cheese …. except my MOM’S MACARONI! Try this ez side dish instead of the same old mac-n-cheese, your kids will love it! Its a whole new creamy yummy-ness!

Ingredients:

24oz uncooked small elbow pasta

2lbs roma tomatoes

3 large garlic cloves

1/3 white onion

1/3 cup tomato sauce*

3 tbsp. cooking oil

2 tbsp. chicken bouillon

1 tbsp. smoked paprika

3 tbsp. tomatoe paste

1 cup sour cream [make it figure friendly substiture w/ fat free]

salt

Directions:

1. Prepare tomato sauce:

• Blend tomatoes, garlic and onion until liquified
•  Heat large fry pan over high heat until very hot, add oil
• Add tomato sauce to hot oil
• Add chicken bouillon, paprika and tomato paste, stir until combined
• Let sauce come to boil then lower heat to a simmer, cover and let it cook for 20 minutes

2. Cook pasta.

• Add 4 liters of water, 1 garlic clover, 1/4 onion and 2 tbsp. to large pasta pot.
• Bring water to a boil
• Add pasta, cook for 8 minutes
• AFTER pasta is cook, drain except for 1/4 cup of pasta water, reserve for later

3. Combine tomato sauce & pasta:

• Add tomato sauce and pasta water to sauce
• Check sauce for salt, add to taste
• Add cooked pasta to sauce, stir until all of pasta is drenched in sauce
• Add cup of sour cream, stir until evenly distributed, cover and cook for another 5 minutes on low

4. Plate and ENJOY! ***

*** You can make this recipe a complete meal by adding raw shrimp to sauce 10 minutes before adding pasta -or- by adding a grilled chicken breast on top!