Shrimp Scampi

Need a quick dinner idea?  Try this super fast shrimp scampi recipe!  It requires a few simple ingredients that you probably already have in your fridge, and takes just 30 mins to make!  Recipe serves 4, but you can halve the ingredients if you want a quick dinner for 2, or double it for an easy catering-sized portion!

Time: 30 - 40 mins

Ingredients:

• 1 bag of peeled & deveined frozen shrimp
• 1 pack of linguine pasta
• 4 cloves of garlic, minced
• 2 tablespoons of unsalted butter
• 1.5 tablespoons salt
• 1 handful fresh parsley leaves + additional for garnish
• 1.5 tablespoons coarse black pepper
• Juice of 1/2 a lemon
• 1/2 bottle of a dry white wine
• 1 tablespoon crushed red pepper flakes

Recipe:

1. Defrost the bag of shrimp in a large basin with cool water for 20 mins.
2. Cook the whole pack of linguine al dente, place in a serving dish and set aside.
3. Melt the minced garlic and butter down in a pot or pan, until the garlic is golden brown.
4. Squeeze lemon juice inside the pot then add the salt, black pepper and some of the fresh parsley. 
5. Add 1/2 the bottle of white wine, bring to a boil then lower to a simmer.
6. Add the shrimp to the pot, and cook until the shrimp is done (it will be pink). 
7. Scoop the shrimp out of the pot, and place it over the linguine. 
8. Bring the sauce back to a boil, and let it boil down to about half. 
9. Pour the reduced sauce over the shrimp and linguine and serve!  Garnish with the remaining fresh parsley.

Broccoli Cheddar Soup

Broccoli Cheddar soup is one of my faves.  It is perfect for my Meatless Monday's - I would get it from Panera or Au Bon Pain - until I found out they use chicken stock in the base!  No more Panera or Au Bon Pain for me (at least on Monday's!).  Here's a vegetarian version I came up with - it's easy & delish! 

Time: 45 mins total

Ingredients:

• 1.5 cups chopped broccoli (I got these frozen, and chopped them finer)
• 2 cups low sodium vegetable broth
• 2 cups milk (can use lactaid)
• 1/4 white onion, finely chopped
• 2-3 cloves chopped fresh garlic
• 1-2 teaspoons sea salt
• 1 tablespoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1 handful diced or shredded carrots 
• 1 tablespoon vegetable oil or butter
• 1/4 cup all purpose flour  
• 1-2 pinches of smoked paprika (optional) 

Recipe:

1. Heat the chopped onion, carrots and garlic in a pot with the butter or oil for 2-3 mins on medium heat.
2. Add the flour, seasonings & broccoli. Stir to combine. 
3. Stir in vegetable broth and milk and bring to a boil - then reduce the heat to medium-low.
4. Let simmer for 5 - 7 mins before slowly adding the cheddar cheese (keep stirring so it melts & doesn't clump).
5. Sprinkle on paprika if desired - and serve!  

This recipe yields 3-4 adult-sized servings. 

Stuffed Cabbage

Cutting out carbs for the new year?  Have no fear, stuffed cabbage is here!   You can still enjoy a delicious meal and be full - without feeling guilty after.  This recipe (inspired by my aunt!) is easy and delicious and can serve as an appetizer, side dish or a meal by itself.

Time: 40 mins, serves 5

Ingredients:

• 1 pk. ground meat (of choice)
• 1 teaspoon dried thyme
• 1 medium onion- finely chopped
• 2 clove garlic (minced)
• 4-6 tablespoons cooked brown rice (can substitute quinoa or any other grain)
• 1/4 cup marinara sauce
• 10 cabbage leaves
• 3 tablespoons olive oil
• Salt & pepper to taste
• Fresh basil leaves (optional)

Recipe:

1. Blanch cabbage leaves in boiling water for about 3 minutes then drain them and set them aside to dry completely.
2. Heat 2 tablespoons olive oil in medium sauce pan, then add the package of ground meat, salt and pepper. After meat is no longer pink, add onion, thyme, and cooked rice.  Sautée for about 5 minutes.
3. Add appropriate amount of ground meat and rice mixture to cabbage leaves (amount depends on the size of the leaf, careful not to over-stuff them) then roll them closed.
4. Spread 2-4 tablespoons of marinara sauce on the bottom of a 13x9" Pyrex container, then add stuffed cabbage rolls, the sealed side facing down in the pan.
5. Add the remaining red sauce on top of stuffed cabbages - garnish with fresh basil leaves if desired.
6. Bake at 375 degrees for 10-15 minutes.
7. Enjoy!

Tip: if you are allergic to tomatoes or don't like them, you can always enjoy a crispy no-bake version without the sauce! Still delicious.