Shrimp Scampi

Cooking spray
¼ cup vegetable or olive oil
1 T lemon juice
4 cloves crushed garlic
½ cup chopped fresh parsley
1 tsp salt
1 lb cooked shrimp
1 lemon, sliced or wedged


Preheat oven to 350 and spray pan

Mix oil, juice, garlic, parsley, and salt. Add shrimp and toss to coat.

Evenly distribute shrimp in pan and drizzle oil mixture over top

Bake for 5 minutes, turn shrimp. Bake 5 more minutes.

Garnish with lemon and serve

Edamame Dip

Edamame Dip

1 ½ cup thawed edamame
1 crushed clove garlic
½ cup light mayo
2 T lemon juice
Salt and Pepper
Baked Chips

Boil edamame until tender

Mix garlic, mayo, lemon juice, salt, and pepper. Add Edamame

Puree in blender or food processor until smooth. Serve with chips

Roasted Almonds

Roasted Spiced Almonds
Warning: These sweet & spicy almonds are addictive, so make plenty!
· 2 tbsp (30 ml) liquid honey
· 2 tbsp (30 ml) vegetable oil
· 2 tbsp (30 ml) granulated sugar
· 1 tsp (5 ml) cayenne pepper
· 1 tsp (5 ml) paprika
· 1 tsp (5 ml) salt
· 3 cups whole almonds (do not remove skin, as you loose flavour)
Preheat oven to 350F. Generously grease a large baking sheet with shallow sides. In a large bowl, stir honey with oil, sugar, cayenne pepper, paprika & salt; mix well. Add nuts to mixture. Using a wooden spoon, mix until evenly coated. Spread nuts in single layer on baking sheet. Roast uncovered in centre of 350F oven, stirring frequently, until nuts are toasted & glazed, for approximately 15-17 minutes. Remove from oven & let cook, stirring occasionally to prevent sticking.
Place nuts in bowl and serve. Nuts will keep well in airtight container, in a cool place, for up to 4 days.

Mock "Icecream"

Mock “Icecream”

½ banana
1 T peanut butter
¼ cup milk
1 T milk chocolate chips

Freeze banana. Thaw just a little to allow for easier blending. Blend with peanut butter and milk. Stir in chocolate chips. Freeze in a dish until it’s the consistency of a soft ice cream.

This makes one serving, but you can easily make multiple servings

Spinach And Egg Cupcakes

10 oz chopped frozen spinach
2 eggs
1 Cup ricotta cheese
1 Cup shredded Mozzarella

1. Preheat oven to 350 and place cupcake liners in a 12 cup pan
2. Warm spinach in microwave
3. Whip eggs and then stir in spinach. Fold in Cheese
4. Fill each cup about ½” and bake 30-35 minutes

Fruit Salsa

1 cup strawberries
1 kiwi
2 Golden delicious apples
¼ cup fresh squeezed orange juice
1 to 2 T brown sugar.

Mix together.

Chips for serving:
Cut a tortilla into triangles, brush with water and dust with cinnamon and brown sugar. Bake at 450 for 5-10 minutes

Sneaky Faux Potatoes

4 cups Cauliflower (fresh or frozen)

Cook until soft. Add sour cream, milk, and salt and pepper like you would mashed potatoes. Top with bacon bits, cheese, and or chives if desired.

Variation: Use ½ potatoes and ½ cauliflower

South African Carrot Salad

Carrots
Crushed pineapple (half drained)
Raisins
Splenda or sugar (optional)

1. Shred carrots
2. Add pineapple, the ratio is up to you, whatever tastes good to you
3. Stir in some raisins, again, as many as you want
4. Taste it, and if you think you’d like it sweeter, add splenda or sugar
Cover and refrigerate overnight before serving

Fresh Fruit Smoothies

Pineapple Blackberry

6 oz vanilla yogurt
1 cup pineapple
¼ cup milk
½ cup blackberries
1/8 tsp cinnamon

Blend until smooth


Peach Raspberry

6 oz vanilla yogurt
1 sliced peach
¼ cup milk
½ cup raspberries
1/8 tsp cinnamon

Blend until smooth

Strawberry Kiwi

6 oz vanilla yogurt
1 cup frozen strawberries
¼ cup milk
1 large kiwi, peeled

Blend until smooth

Penne with Chicken and Asparagus

Penne Pasta
Olive oil
Cubed chicken
Salt and Pepper
Garlic powder
½ cup chicken broth
1 bunch asparagus cut into diagonal pieces
1 clove garlic, thinly sliced
¼ cup parmesan cheese

1. Cook pasta and set aside
2. Heat 3 T oil on med-high. Add chicken and season. Cook and remove.
3. Pour broth in pan. Add asparagus and garlic, and more seasoning. Cover and steam
4. Add Chicken back into pan until warm again
5. Stir into pasta and let sit for 5 minutes. Drizzle with 2 T oil, mix, and sprinkle with cheese

Easy Italian Chicken

4 Chicken breast
1 pkg dry Italian dressing mix
1 cup warm water or chicken broth

Put all ingredients in crock pot and cook on low for 8-10 hours

Spicy Cashew Chicken

3 minced garlic cloves
1 tsp grated or finely chopped ginger
4 chicken breasts cut into 2” lengths
5 cups broccoli florets
4 green onions, cut into 2” lengths
3 T hoisin sauce OR soy sauce
1 T toasted sesame oil
2 tsp Asian chili paste OR 1/8 tsp red pepper flakes
3 T cashews

1. Coat 4 quart or larger slow cooker w/ cooking spray
2. Coat large skillet or wok w/ cooking spray and set over medium-high heat. Add garlic and ginger and cook 30 seconds, or until fragrant. Add chicken and cook, stirring constantly, 3-4 minutes, or until no longer pink. Transfer to cooker and add broccoli
3. Cover. Cook on low 2-4 hours. Add scallions and cook 30 more minutes
4. Combine hoisin sauce, oil, and chili paste in small bowl. Stir into cooker. Cook 5 more minutes, until flavors blend. Stir in cashews.
5. Serve over rice