Garlic Shrimp and Sundried Tomato Pasta

Ingredients:

- half a pound of shrimp 

- 4 oz sun-dried tomatoes in olive oil

- salt

- 1/4 teaspoon paprika

- 4 garlic cloves, minced

- 1 cup half and half (or milk)

- 1 teaspoon dried basil

- ¼ teaspoon crushed red pepper

- 8 oz fettuccine pasta 

1. In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil for 1 minute until garlic is fragrant.
2. Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
3. Add half and half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer.  Remove the sauce from heat. Add more salt, basil and more crushed red pepper if desired, to taste.
4. In the mean time, cook pasta according to package instructions. Drain (reserving some pasta water). Add cooked pasta to the creamy mixture, add more salt, basil and more crushed red pepper if desired, to taste.

Thai Peanut Chicken Wrap

Ingredients:

Sauce:
- 1/3 c peanut butter
- 1/3 c honey
- 1/4 c soy sauce
- 1/4 c water
- 1 Tbsp lime juice

Wrap:
- 1/2 stick butter
- 1 package broccoli slaw
- 1 cup shredded carrots
- 1 tsp chopped garlic
- 1 package chicken breast tenders
- tortillas
- dry roasted peanuts

1. Combine all sauce ingredients in a small saucepan.  Heat on medium-low heat 7-10 minutes or until smooth and heated
2. Melt 2 Tbsp butter in a skillet.  Add broccoli slaw and carrots.  Cook 6-8 minutes or until crisply tender.  Set aside.
3. Add remaining butter to same skillet.  Add chicken tenders, cooking until golden brown.  Ad 1/2 cup of sauce mixture to coat
4. Assemble wraps by placing vegetable mixture onto tortilla.  Add chicken and sprinkle with peanuts, garlic, and cilantro.  Service with remaining peanut sauce.

Shrimp Marinera

Ingredients:
- 1 box linguine
- Marinara sauce (recipe below)
- 16-20 shrimp, thawed
- 1/3 c chopped parsley
- 1/4 c chopped thyme
- 2 cloves minced garlic
- 1/2 tsp red pepper

Marinara sauce:
- 1 Tbsp olive oil
- 2 cloves minced garlic
- 1 large tomato, chopped
- 1 can diced tomatoes
- 1/2 tsp salt
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp red pepper
- 1/2 tsp brown sugar

1. Prepare pasta according to package.
2. For marinara sauce, heat olive oil in large saucepan.  Add garlic and cook for 30 seconds.  Then add chopped tomato, diced tomatoes, salt, thyme, basil, red pepper, and brown sugar.  Stir to combine, then raise heat to boil.  Reduce heat and simmer 5 minutes.  Blend sauce in blender and return to saucepan.
3. Add shrimp to sauce, cook 3-5 minutes (do not overcook).  Stir in parsley, thyme, garlic, and red pepper.  Toss with pasta and serve.

Slow Cooker Chili

Ingredients:

• 3 tablespoons vegetable oil
• 2 medium yellow onions, diced
• 1 medium red bell pepper, diced
• 6 medium garlic cloves, finely chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 pounds lean ground beef
• 1 1/2 teaspoons salt, plus more as needed
• 1 (28-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 2 (14-ounce) cans kidney beans, drained and rinsed
• 1. Heat the oil in a large frying pan over medium heat. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
• 2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and salt and cook, breaking the meat into small pieces with a spoon, until the beef is no longer pink, about 7 minutes.
• 3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens, about 6-8 hours on low or 3-4 hours on high.

Shrimp Egg Drop Soup

- 2 Tbsp cornstarch
- 2 Tbsp water

- 5 cups chicken broth
- 1 Tbsp cooking sherry
- 1 Tbsp soy sauce
- 1 tsp ginger
- 2 cups mushrooms
- 1 cups shredded carrots
- 1 cup frozen peas
- Bok Choy
- 3/4 lb frozen shrimp
- 2 eggs, lightly beaten

1. Whisk cornstarch and water in small bowl. Then combine cornstarch mixture, chicken broth, sherry, ginger, and oil, and soy sauce in large pot. Bring to a boil.
2. Add mushrooms and carrots, cook two minutes. Add peas, bok Choy and shrimp and cook about 3 more minutes.
3. Remove from heat and slowly stir in eggs, mixing constantly. Serve.

Chicken Piccata

• 4  boneless skinless chicken breasts
• Salt & pepper
• Flour
• 3 Tbsp. butter
• 2/3 cup chicken broth
• Cornstarch 
• Juice of 1 lemon
• 2 Tbsp. capers

1. Pound chicken breasts until they are thin. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess. 

2. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, 3–5 minutes on each side. 

3. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, adding cornstarch if needed. 

4. Return the chicken to the skillet and spoon sauce over the chicken several times. Serve immediately, with the remaining sauce poured over the chicken.

Chicken Marsala

• 4 boneless skinless chicken breasts, thinly sliced
• salt and pepper
• 2 tablespoons olive oil
• 1½ cups sliced mushrooms
• ½ cup Marsala wine
• ½ cup chicken broth
• 1 Tbsp course ground mustard 
• 1 cup heavy whipping cream
• 1 teaspoon garlic powder

1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes.
3. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. If needed, add a small amount of corn starch to thicken. 
4. Place chicken back in the sauce and continue to simmer for about 1-2 minutes. Serve with white rice