Skinny Shrimp Scampi w/ Zucchini Noodles

Review: This meal was perfect to me. Typically when I have shrimp scampi the meal overall is just too heavy. With the zucchini noodles it was perfeeeecctt.

Ingredients:
2tbs - Olive Oil
1lb - Jumbo Shrimp, peeled & deveined
1tbs - Minced Garlic
1/4tsp - Crushed Red Pepper Flakes (optional)
1/4c - White Wine
2tbs - Fresh Lemon Juice
3 Medium Zucchini, cut into noodles

Directions:
1. Heat olive oil for 1 minute in a large sauce pan over medium-low heat. Add the garlic and crushed red pepper flakes and cook them for 1 minute stirring constantly.
2. Add the shrimp and cook, stirring as needed. Approximately 3 minutes. Season the shrimp with salt and pepper, then remove with a slotted spoon; leaving any liquid in the pan.
3. Increase heat to medium and add the white wine, lemon juice. Cook for 2 minutes. Add the zucchini noodles, stirring occasionally for 2 minutes.
4. Return the shrimp to the pan, toss to combine. Garnish with parsley and serve.

Credits:
JustATaste.com
Skinny Shrimp Scampi with Zucchini Noodles

Onion Crusted Tilapia

Review: Alright, my original plan was to have grouper, but apparently it's not in season, soooo I ended up with tilapia. I thought about switching recipes, but I was really looking forward to the onion crusted, so I did the same recipe. It's really interchangeable with which fish you want to use, but the onion mixture was killller. So I will definitely be eating this again!

Ingredients:
3-4 Fillets of Fish
2/3c - French's Fried Onions
1 - Lemon, 2tsp - Zest
1/2tsp - Garlic Salt
1/2tsp - Garlic Powder
1/2c - Mayonnaise

Directions:
1. Preheat the oven to 400°F.
2. Put the fried onions, lemon zest, garlic salt and garlic powder in a ziploc bag. Pound until the fried onions are crumbs. (I poured the crumbs onto a plate, but you can keep it in the bag if preferred)
3. Slice up the lemon and lay it in the bottom of a pan.
4. Rinse the fish, pat dry, and cover in mayonnaise, dip in crumb mixture (top and bottom), place in pan over lemon slices.
5. Cook for 10-15 minutes until flaky.

Credits:
NormalCooking.com
Crispy Lemon Tilapia

I used Normal Cooking as a guideline for this recipe, but I twisted it in a way that works for me. during my research I also found a recipe that's similar, but instead of mayonnaise it used ranch. I'm definitely going to try that recipe on chicken sometimes. :)

Herb Roasted Chicken & Vegetables

Review: This dish was delicious! The mushroom soup really kept the rest of the dish moist.

Ingredients:
1 can - Campbell's Condensed Cream of Mushroom Soup
1/3c - water
2tsp - Dried Oregano Leaves, Crushed
4 - medium potatoes, cut into quarters
2c - fresh or frozen baby carrots
4 - bone-in chicken breasts (approximately 2lbs)
1/2tsp - paprika

Directions:
1. Stir the soup, water, 1tsp oregano, potatoes and carrots in a shallow roasting pan.
2. Top with the chicken. Sprinkle with the remaining oregano and paprika.
3. Bake at 400°F for 50 minutes or until the chicken is cooked through. Stir the vegetable mixture before serving.

Credits:
CampbellsKitchen.com
Herb Roasted Chicken & Vegetables

French Dip Sandwiches

Review: Everybody that I had over for dinner loved this dish, I didn't think that it was bad, however I think that next time I'll try cooking it with a different meat. I feel as though I've had better french dips before.

I'm a failure and forgot to take a picture of this one. :( I'll try to remember next time I make it.

Ingredients:
3 lbs - fresh beef brisket
1.3 oz - onion soup mix
1 can - condensed beef broth
8 - mini baguettes or buns

Directions:
1. Place beef in slow cooker. Mix soup and beef broth, pour over beef.
2. Cover and cook for 8 to 10 hours on low
3. Skim fat from liquid. Remove Beef. Cut beef across grain.
4. Serve sandwiches with leftover liquid in slow cooker.

Credits:
Pillsbury
Slow Cooker Easy French Dip Sandwiches

Lemon Rosemary Chicken

Review: To be honest, I wasn't sure how this meal was going to turn out... I had started with a recipe that didn't have very descriptive directions, then found a similar recipe and had to combine the two. I was quite impressed with the moisture that the chicken held. It was quite delicious!



Ingredients:
1 - 4 to 5lb Chicken, rinsed and patted dry
Juice of (2) Lemons
Zest of (1) Lemon
1 tbs - Olive Oil
1 - Sprigs of Fresh Rosemary, diced finely,
1 - Sprig of Fresh Rosemary, whole
2 - Cloves Garlic, minced
1 - Clove Garlic, whole
1/2c - Butter, Softened
Salt & Pepper

Directions:
1. Preheat oven to 425F.
2. Rinse, pat dry & place chicken in roasting pan on roasting rack.
3. Mix together butter, olive oil, minced garlic, diced rosemary, zest & lemon juice to a small bowl and pour generously over chicken and interior cavity.
4. Sprinkle chicken with salt and pepper, inside and out.
5. Stuff the chicken with the remaining lemon - sliced in quarters, whole sprig of rosemary and garlic clove.
6. Tie together legs per personal preference.
7. Cook for 45 minutes, then baste. Cover with foil tent if chicken is browning too quickly and cook for additional 15 minutes.
8. Allow chicken to cool for 15 minutes before carving. Use drippings for gravy if desired.


Credits:
DivasCanCook.com
Lemon Garlic & Rosemary Roasted Chicken
MyRecipes.com
Lemon-Rosemary Chicken

Strawberry Jam Muffins

Review: They are soooo good. I definately reccomend heating them up before you eat them!

Ingredients:
2c - flour
2/3c - sugar
1tbs - sugar
1tbs - salt
1c - milk
1/4c - vegetable oil
1 - large egg
1/4c - strawberry jam
1/2tsp - cinnamon

Directions:
1. Preheat oven to 400°. Spray a 12-cup muffin pan with nonstick cooking spray. Mix the flour, 2/3c sugar, baking powder, and salt in a large bowl. Combine the milk, vegetable oil and egg in a medium bowl. Add the milk mixture to the four mixture, stirring gently, until the dry ingredients are moistened.
2. Fill the muffin cups halfway with batter. Place 1tsp jam in the center of the batter. Pour the remaining batter over the jam.
3. Combine the remaining sugar with the cinnamon in a small bowl. Sprinkle the mixture evenly over each muffin. Bake until golden, 12-15 minutes. Let cool in the pan for 5 minutes before transfering to a wire rack. Serve warm.

Credits:
www.GrandmasKitchen.com
Strawberry Jam Muffins

Peanut Butter Cookies

Review: Peanut butter cookies are by far my favorite cookies. They always come out so soft and gooey, but they don't taste too sugary.


Ingredients:
1/2c - granulated sugar
1/2c - brown sugar
1/2c - peanut butter
1/4c - shortening
1/4c - butter
1 - egg
1 1/4c - flour
3/4tsp - baking soda
1/2tsp - baking powder
1/4tsp - salt

Directions:
1. Mix sugar, brown sugar, peanut butter, shortening, butter, and egg in a larg bowl. Stir in remaining ingredients. Cover and refrigerate about 2hrs or until firm.
2. Heat oven to 375°
3. Shape dough into 1 1/4in balls. Place about 3in apart on ungreased cookie sheet. Glatten in crisscross patter with fork dipped into sugar.
4. Bake 9-10 minutes or until light golden brown. Cool 5 minutes.

Credits:
BettyCrocker.com
Peanut Butter Cookies