Recipe Sunday: Week in Review

Ladies, you know the saying,

“When you start something in your home, and the man loves it. It must be continued.”

So, in the words of my great-grandmother’s, “Don’t start something you can’t duplicate again and again.” 🙂 Well I set the bar high this week as far as dinner goes and the hubs is looking for a repeat.

Monday:

Spicy Shrimp Sandwich w/ Chipotle Mayo (modified via)

Ingredients ~ Serves 4

mmm mmm good!

  • 1/2 tbsp cumin
  • 1/2 tbsp garlic powder
  • pinch of salt
  • 1/4 tbsp chili powder
  • pam spray/olive oil
  • 2 pounds medium shrimp (about 60 shrimp) peeled and deveined
  • Kraft chipotle mayo
  • 1 large french roll
  • 4-6 romaine lettuce leaves

Method:

  1. Combine cumin, garlic powder, salt and chilli powder in medium-sized bowl. Add shrimp (about 20 at a time) and coat with seasonings until all shrimp are seasoned.
  2. Place shrimp in skillet over medium heat. Cook until cooked through and pink, about 5 – 7 minutes.
  3. Slice bread. Spread chipotle mayo on roll, add lettuce leaves to the bottom half. Place desired amount of shrimp on roll.
  4. Cut and serve.

Yummy!

Wednesday:

Southwest Stuffed Peppers (modified via)

Ingredients ~ Serves 4

stuffed peppers & Caesar side salad


  • 4 large green bell peppers (or red/yellow etc.)
  • 1 pound lean ground turkey
  • 1 can diced tomatoes
  • 1 can black beans (rinsed & drained)
  • 1 packet taco seasonings
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 1 1/2 cup cooked rice
  • 1 cup low-fat Mexican four cheese blend

Method:

Preheat oven to 375*

  1. Spray a large frying pan with Pam cooking spray. Add ground turkey and brown (if there is excess grease, drain and return meat to the pan).
  2. Once meat is browned, combine taco seasonings, cumin and chilli powder.  Add rinsed black beans and tomatoes. Reduce heat to low and simmer 15-20 minutes  until most of the liquid has evaporated.
  3. While mixture simmers, remove tops of peppers and seeds. Place peppers in a small dish and set aside.
  4. When mixture seems dry, cut off the heat. Let stand about 3-5 minutes, then mix in cooked rice and add cheese.  Stuff each pepper with meat/rice mixture until filled.
  5. Place peppers back in small dish, cover with foil and bake for 30 minutes. Remove foil, sprinkle a little more cheese on top and bake for 5-10 minutes more, or until cheese has melted.

Serve!

More recipes to come including whole wheat chocolate chip cookies that are yummy!

Happy Sunday!

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