Lobster Ravioli & Shrimp in a Tomato Cream Sauce

 4 Scallions

2 Lemon

20 ounces Shrimp

½ cup Panko Breadcrumbs

18 ounces Lobster Ravioli

2 teaspoons Italian Seasoning

3 ounces Tomato Paste

4 tablespoons Cream Cheese

4 tablespoons Sour Cream

½ cup Parmesan Cheese

4 tablespoons Butter

1 tablespoon Olive Oil

Salt

Pepper

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim and thinly slice scallions, separating whites from greens. • Rinse shrimp* under cold water; pat dry with paper towels.

• Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out pan.

• Once water is boiling, add ravioli to pot and immediately reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then gently drain.

• While ravioli cook, season shrimp all over with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. • Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.

Make Sauce

• Add 1 TBSP butter (2 TBSP for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 1 minute. Stir in tomato paste until fully incorporated, then add reserved pasta cooking water; stir to combine. • Whisk in cream cheese, sour cream, 2 TBSP butter, and a squeeze of lemon juice to taste until combined and creamy, 1-2 minutes more. Season with remaining Italian Seasoning, salt, and pepper.

• Add ravioli to pan with sauce; stir to coat. • Divide between bowls. Sprinkle with lemony panko, Parmesan, scallion greens, and any remaining lemon zest. Serve with any remaining lemon wedges on the side.

Gone in 60 Seconds Dip

1 c. cheddar cheese, shredded

1 c. chopped pecans

green onions, sliced thin

1/4 c mayo

1/2 c. of cream cheese

red pepper jelly

crackers

Mix cheese, nuts, mayo, pecans and onions. Form into a ball or place in a dish. Freeze or plate chill for a few hours before serving. Top with jelly. Serve with crackers.

Peanut Brittle

 3 Cups white sugar

1 cup Karo syrup

1/2 cup water

3 cups raw peanuts

3 teaspoons soda

1 teaspoon salt

3 teaspoons butter

1 teaspoon vanilla

Mix sugar, syrup and water together and cook up to 250 degrees. Mixture will thread. Add peanuts and stir continuously, cooking until syrup mixture turns light brown in color, up to 310 degrees. Remove from heat and add soda, salt, butter and vanilla. Mix thoroughly. Pour onto butter cookie sheets spreading as thinly as possible.

Grilled Marinated Chicken

These 5 grilled marinated chicken breast recipes will become your life saver during those busy week nights.

 Ingredients

1 lb skinless boneless chicken breasts (this is for one marinade of your choice)

Mexican Chipotle

3 tbsp canola oil

Juice of 1 lime

2 tbsp chipotle in adobo sauce

2 cloves garlic chopped

1 tsp cumin

1 tsp chili powder

1 tsp salt

Balsamic Rosemary

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 clove garlic minced

2 sprigs rosemary leaves removed and minced

Zest of 1 orange

Juice of 1/2 orange

2 tsp maple syrup

1 tsp salt

1/4 tsp pepper

Mediterranean Lemon Oregano

1/4 cup extra virgin olive oil

1 tbsp lemon zest

1/4 cup fresh lemon juice

5 cloves garlic minced

2 tbsp dried oregano

1 tsp honey

1 tsp salt

1/4 tsp pepper

Tandoori Curry

1 cup plain Greek yogurt

Juice of 1 lemon

2 tbsp curry powder

1 tbsp grated ginger

1 clove garlic minced

3 tbsp canola oil

1 tsp salt

1/4 tsp pepper

Thai Mango Lime

1 cup mango diced

Juice of 1 lime

1 tsp fish sauce

1 tbsp coconut sugar

1/4 cup cilantro leaves chopped

3 tbsp canola oil

3/4 tsp Thai red chilis minced

1 tsp salt

Instructions

Mexican Chipotle:

In a food processor, puree all of the ingredients and set aside.

Balsamic Rosemary:

In a bowl, mix everything together and set aside.

Mediterranean Lemon Oregano:

In a bowl, mix everything together and set aside.

Tandoori Curry:

In a bowl, mix everything together and set aside.

Thai Mango Lime:

In a food processor, puree all of the ingredients and set aside.

Grilled Marinated Chicken:

Transfer the marinade of your choice and the chicken into a large plastic bag. Allow to marinate for 4 hours or overnight.

Preheat your grill to medium high heat. Remove some of the residual marinade (especially any large pieces of garlic, rosemary and a thick coat of yogurt) and transfer to the grill. Grill for about 10 to 15 minutes per side, until they reach an internal temperature of 165F. Allow to rest before slicing and enjoy!

Source: AbbeysKitchen

Chicken Shawarma and Sweet Potato Fry Bowls

2 pounds boneless skinless chicken breasts, cut into bite size chunks

1 tablespoon honey

2 teaspoons paprika

2 teaspoons cumin

2 teaspoons kosher salt and pepper

juice of 2 lemons

4 cloves garlic, minced or grated

pinch of crushed red pepper flakes

5 tablespoons olive oil

2 sweet potatoes, cut into matchsticks

1 bunch asparagus, ends trimmed

4 cups cooked couscous or quinoa

1/2 cup pitted kalamata olives and oil packed sun-dried tomatoes, oil drained

crumbled goat cheese, shredded lettuce, avocado, sliced cucumbers, pickled red onions, pine nuts, lemons, mint, and or cilantro, for serving

GARLIC TAHINI YOGURT

1 cup plain greek yogurt

2 tablespoons tahini

1-2 cloves garlic, minced or grated

juice of 1/2 a lemon

1 tablespoon chopped fresh mint

Instructions

1. In a large gallon size zip-top bag, combine the chicken, honey, paprika, cumin, salt, pepper, lemon juice, garlic, crushed red pepper flakes, and 2 tablespoons olive oil, toss to combine. Seal and chill for 30 minutes or up to 12 hours.

2. Preheat the oven to 425 degrees F.

3. Place the sweet potatoes on a large baking sheet and toss with 2 tablespoons olive oil, salt and pepper. Transfer to the oven and cook for 15-20 minutes, then flip and bake for 15-20 minutes more.

4. Place the asparagus on a baking sheet and toss with the remaining 1 tablespoon olive oil, kosher salt and pepper. Transfer to the oven and roast for 10-15 minutes. 

5. Place the marinated chicken on a large baking sheet and spread in an even layer. Transfer to the oven and roast for 15-20 minutes or until the chicken is cooked through. 

6. Divide the couscous among 4-6 storage containers and arrange the chicken, sweet potatoes, asparagus, olives, and sun-dried tomatoes on top. Alternately, you can store the couscous, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 1 week. 

7. Before serving, warm each bowl if desired and top with garlic yogurt (see below) and your desired toppings.

GARLIC TAHINI YOGURT

1. Combine all ingredients in a small bowl. Taste and adjust seasonings to your liking. Keep stored in the fridge for up to 1 week. 

Source: HalfBakedHarvest

Sheet Pan Garlic-Parmesan Chicken Tenders and Veggies

Servings: 4 servings

Prep 10minutes

Cook: 25 minutes

Ready in: 35 minutes

Ingredients

1 1/4 lbs boneless skinless chicken breasts , sliced into 1 1/4-inch thick strips

1/2 cup plain bread crumbs

1/4 cup + 2 Tbsp slightly packed , finely grated parmesan cheese

3/4 tsp dried basil

1/4 tsp each dried oregano , thyme and crushed rosemary

Salt and freshly ground black pepper

5 Tbsp olive oil , divided

2 cloves garlic , minced

1 lb fresh green beans , tops trimmed

1 cup grape tomatoes , sliced into halves

Instructions

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.

In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 Tbsp olive oil to a separate shallow dish and stir in garlic.

Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere.

Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press.

On opposite side of baking dish, toss green beans with 1 Tbsp olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste.

Roast in preheated oven 23 - 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking).

Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.

Recipe source: Cooking Classy

Honey Sriracha Glazed Meatballs

 INGREDIENTS

For the meatballs:

2 lbs lean ground turkey (or lean ground beef)

1 cup whole wheat panko breadcrumbs

2 eggs

1/4 cup green onions, chopped

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For the sauce:

1/4 cup Sriracha

3 tablespoons reduced-sodium soy sauce

3 tablespoons rice vinegar

3 tablespoons honey

1 Tbsp grated fresh ginger

3 cloves garlic, minced

1/2 teaspoon sesame oil

INSTRUCTIONS

Preheat oven to 375 degrees F.

In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1/2-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.

Bake meatballs for 20 to 25 minutes, or until browned and cooked through.

While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.

Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Source: Eatyourselfskinny