Lemon-Garlic Shrimp (Food Network)

Ingredients

• 3/4 cup instant grits
• Kosher salt and freshly ground black pepper
• 1/4 cup grated parmesan cheese
• 3 tablespoons unsalted butter
• 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
• 2 large cloves garlic, minced
• Pinch of cayenne pepper or red pepper flakes
• Juice of 1/2 - 1lemon, plus wedges for serving
• 2 tablespoons roughly chopped fresh parsley

Directions

Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.

Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Serves: 4

Brown Sugar and Balsamic Glazed Pork Loin

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Refreshing Salad (Kale With Love)

Ingredients:

• 3 washed tomatoes, quartered then halved
• 2 ripened avocados, peeled and chopped
• 1 large cucumber, sliced in half longwise, then chopped
• 2 tablespoons balsamic vinegar
• fresh ground black pepper to taste
• optional: juice of 1 lemon

Serves 4.

Directions:

1. Place chopped tomatoes, avocados, cucumber in a salad bowl.
2. Sprinkle with balsamic vinegar and lemon juice, then lightly mix with tongs.
3. Add fresh ground black pepper on top, and serve. Let me know if you are going to try it! It's super easy, and OH SO HEALTHY!

Roasted Chicken Wraps with Black Bean Salsa and Guacamole (Annie's Eats)

Yield: 6 servings


INGREDIENTS


For the guacamole:


2 ripe avocados
¼ cup yellow onion, finely chopped
¼ cup cilantro, finely chopped
3 tbsp. fresh lime juice
¾ tsp. kosher salt
1 jalapeño, seeded and finely chopped
For the black bean salsa:
1 can black beans, rinsed and drained
¼ cup diced red bell pepper
2 tbsp. red onion, finely chopped
½ ripe mango, cut into bite-size pieces
1 tbsp. chopped cilantro
1 green onion, chopped
1 tbsp. jalapeño, finely minced
1 tbsp. olive oil
½ tsp. kosher salt
1 cob corn, roasted, or ½ cup canned corn
1 tsp. ground cumin


To assemble:


6 large whole wheat tortillas or wraps
2 roasted chicken breasts, diced or shredded*
4-5 cups baby spinach leaves

Crock Pot Chicken Taco Chili (Weight Watchers)

 
Servings: 10

1 onion, chopped 
1 16-oz can black beans 
1 16-oz can kidney beans 
1 8-oz can tomato sauce 
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies 
1 packet taco seasoning 
1 tbsp cumin 
1 tbsp chili powder
24 0z. (3) boneless skinless chicken breasts 
chili peppers, chopped (optional)
chopped fresh cilantro 
  
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream.

Baked Potato Soup (Allrecipes)

This is our families favorite baked potato soup. The key is use real chicken broth. It adds so much flavor.
You can place this in the crock pot if you like! But make sure your potatoes are NOT baked. 

Ingredients

• 3 bacon strips, diced
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 3 cups chicken broth (I use real chicken broth. This makes a HUGE difference)
• 2 large baked potatoes, peeled and cubed
• 1 cup half-and-half cream (I substituted with 3/4 cup milk and 1/4 cup sour cream) 
• 1/2 teaspoon hot pepper sauce
• Shredded Cheddar cheese
• Minced fresh parsley
• 
  
• Directions

1. In a large saucepan, cook bacon until crisp. Drain, reserve drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream  and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.