Author: Helene Wallace

• 1 lb of peeled and deveined precooked shrimp
• 1 red pepper, seeded and diced small
• 2 cloves garlic minced
• 1 tbsp butter
• 2 tbsp sweet curry
• 1/2 tsp cinnamon
• 1/2 tsp ginger powder
• 1 can coconut milk
• Rice to serve with

Cook rice according to package directions

In a large skillet, melt the butter over medium heat. Add the garlic and pan fry until soft and clear. Add the spices, stir well to mix. Add the pepper and fry another 3 minutes

Add the coconut milk and stir well, scraping up the browned bits and spices. Add the shrimp and cook until coated in the sauce. Serve over rice

• 1 – 1/2 lbs shrimp (peeled, deveined medium or large shrimp)
• 4 cloves garlic, sliced 
• 4 tablespoons white wine
• 5 tablespoons butter
• 1/4 cup Italian panko breadcrumbs
• 1 lb pasta

• Preheat oven to 425 degrees, prepare pasta according to package directions.  
• In a baking dish, combine shrimp, sliced garlic and wine and season with salt and pepper. 
• Melt butter. Add bread crumbs to melted butter and sprinkle over shrimp. 
• Bake for 15 to 18 minutes until shrimp are opaque, serve with pasta

• 1 lb brussel sprouts
• olive oil
• fresh ground pepper
• garlic salt

Preheat oven, trim brussel sprouts and halve. Put Brussel sprouts in a ziploc bag. Pour olive oil, pepper and garlic salt in the bag. Close and toss to coat. Put foil on a baking pan and pour a thin layer of olive oil over it. Pour the sprouts on to the sheet in an even layer. Baked based on the timing below, tossing about half way through.

375 – 20-25 minutes

425 – 15-20 minutes

• 1 lb baby potatoes quartered
• 2 tbsp olive oil
• 1/2 tsp onion powder
• 1/4 garlic salt
• 1/4 tsp pepper

Preheat oven to 325. Grease a baking pan. Place potatoes in a ziplock bag. Combine oil and seasoning. Drizzle oil mixture over potatoes, close the bag and toss to coat. Spill potatoes into baking pan in an even layer. Bake uncovered 30 minutes, shaking every 10-15 minutes to prevent sticking to the pan. After 30 minutes, increase heat to 450 and bake for 30 minutes more tossing again every 10-15 minutes.

• 5 cloves garlic minced
• 1/4 cup red wine vinegar
• 1 tsp dijon mustard
• 1/2 tsp cinnamon
• 1/2 tsp ground pepper
• 1 lb eye round steak cubed
• 16 oz pasta
• 1 can tomato sauce (28oz)
• 1-1/2 tsp Italian seasoning
• 4 oz sour cream
• 4 oz heavy cream

Prepare marinade of 3 cloves garlic, red wine vinegar, dijon mustard, cinnamon and black pepper. Pour over steak cubes and refrigerate at least one hour

Make pasta according to package directions

Heat a skillet with a spoonful of the marinade. Drain the steak cubes from the marinade and discard marinade. Saute steak until browned on each side but not cooked completely through about 4 minutes. Remove steak from pan and set aside

Add oil to the pan and sauté the remaining garlic about 2 to 3 minutes. Add tomatoes and stir in Italian seasoning and basil. Once well mixed add the sour cream and heavy cream. Cook an additional minute or two, then add the meat back in and cook until desired doneness. Serve with pasta.

Original recipe from cleaneatingmag.com

• 1 loaf French or Italian bread
• 1/2 cup butter (softened)
• 2 cloves garlic minced
• Sliced mozzarella cheese

Preheat oven to 350

Cut bread in half horizontally. Mix the butter and garlic together and spread on the bread. Cover with the sliced cheese

Put bread on baking sheet, and bake for 10-15 depending on how crisp you want the bread

• 1 pkg 20 oz cheese tortellini
• 1 cup fresh mozzarella pearls
• 1 cup pepperoni chopped
• 1 cup grape tomatoes halved
• 2 tbsp fresh basil chopped
• 2/3 cup Caesar salad dressing
• Salt & Pepper to taste

Cook pasta until al dente. Drain and transfer to a large bowl

Add remaining ingredients, and toss well.

Refrigerate for one hour before serving

Recipe from a cooking class my kids took, original source unknown.

• 4 Russet Potatoes
• 1/4 cup EVOO
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp dried oregano
• 1 clove minced garlic
• 2 tbsp lemon juice

Bring water to a boil in a medium saucepan

Line baking sheet with foil and preheat oven to 425

Peel and quarter potatoes

Boil potatoes for 7 minutes and remove from water and drain.

In a large mixing bowl combine EVOO, salt, pepper, oregano and garlic. Add potato wedges, toss to coat and sprinkle with lemon juice

Spread potatoes on baking sheet and bake for 20 minutes. Flip one and bake another 15-20 minutes until potatoes are soft inside and crispy outside.

Recipe from a cooking class my kids took, original source unknown.

• 1 tablespoon olive oil
• 1 cup white rice
• 2 cups chicken broth
•  2 tablespoons butter
•  1 medium zucchini shredded
•  1 cup shredded sharp cheddar
•  1/2 teaspoon garlic powder
•  Salt and pepper to taste
•  Splash of milk as needed

INSTRUCTIONS

• Heat the olive oil in a medium sauce pan over medium heat.
• Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
• Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
• Cook, covered, for 15 minutes.
• Remove from the heat and quickly add the butter, grated zucchini, cheddar, and garlic powder. 
• Cover and let set for 10 minutes. It’s important to cover the rice again quickly to retain some of the steam from cooking. 
• Uncover the rice, stir well to combine, and add salt and pepper to taste. If you’d like the rice to have a thinner texture, add a splash of milk.

Original recipe from Bunsinmyoven.com

• kosher salt and black pepper
• 2 pounds green beans, trimmed
• 6 slices bacon
• 2 shallots, minced
• 2 tablespoons cider vinegar
• 2 tablespoons whole-grain mustard
• 2 tablespoons olive oil

Directions

1. Bring a large pot of water to a boil. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
2. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
3. Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Original recipe from Real Simple