Honey Lime Shrimp

Honey Lime Shrimp

serves 2

1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes

1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!

Chalupas

Ingredients:

• corn tortillas or tostada shells - depending how big of hurry you're in
• refried beans in a can - I spice mine up a bit with garlic powder and a touch of cumin
• 1 pound of ground meat beef cooked with onion and garlic and taco seasoning (OPTIONAL)
• chopped tomatoes
• shredded lettuce (baby spinach leaves are also good)
• shredded cheese (or we love Queso Fresco from the Mexican section)
• Any other topping you desire - guacamole, avacado, sour cream, chopped onion, etc.

Instructions:

Heat your refried beans and season to your taste.

Top your tostadas with beans, meat, and any other toppings you've prepared

Avocado Chicken Salad

Avocado Chicken Salad

Ingredients:

2 cups shredded chicken
1 avocado
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tsp lime juice
1 tsp fresh cilantro
1/4 cup mayo
1/4 cup plain Greek Yogurt

Directions:

1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together. 

Egg Salad Sandwiches

Ingredients:

8 hard-cooked eggs, diced

1 cup mayonnaise

1/4 cup dried onion flakes

1/2 teaspoon salt

1 teaspoon mustard powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 teaspoon dill weed

8 slices bread

Directions:

In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Oven Fried Parmesan Chicken

Oven Fried Parmesan Chicken

INGREDIENTS:

1 Egg, lightly beaten

3 tsp Milk

½ cup Grated Parmesan Cheese

¼ cup Fine Dry Bread Crumbs

1 tsp Dried Oregano, crushed

½ tsp Paprika

⅛ tsp Ground Black Pepper

2– 2½ lbs Meaty Chicken Pieces, skinned (breast halves, thighs and drumsticks

2 tsp Butter or Margarine, melted

Snipped Fresh Oregano, optional

DIRECTIONS:

Preheat oven to 375. In small bowl, mix egg and milk. In shallow dish, mix Parmesan cheese, bread crumbs, oregano, paprika, and pepper. Dip chicken pieces into egg mixture; coat with crumb mixture. Arrange chicken pieces in greased large shallow baking pan. Make sure pieces don't touch. Drizzle with melted butter. Bake for 45 to 55 minutes or until chicken is tender and no longer pink (170 for breasts, 180 for thighs and drumsticks). Do not turn chicken pieces during baking. If desired, garnish with fresh oregano. 

Chicken and Turkey Sausage Gumbo

Chicken and Turkey Sausage Gumbo 

Ingredients

1 pound boneless skinless chicken breasts, cut into 2-inch pieces

1 (10-ounce) package frozen okra, thawed

2 links andouille sausage, diced

1 cup chopped onions

2 celery stalks, chopped

1 green bell pepper, seeded and chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

2 bay leaves

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon mustard powder

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

2 cups reduced-sodium chicken broth

2 cups reduced-sodium tomato juice

2 cups cooked rice

Directions

In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.