Friday, January 13, 2012

Roasted Lemon Garlic Shrimp

1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepperspaghetti/pasta, couscous or rice for serving
1 pound fresh shrimp, medium-sized, deveined with tails off5 cloves garlic, minced

1. Preheat oven to 400 degrees F. In a 9×13 baking pan combine olive oil, lemon zest and thyme. Season with salt and pepper. Bake in oven for 12 minutes. Meanwhile cook pasta, couscous or rice.
2. Remove pan from oven, add shrimp, garlic and the thin sliced lemons (don’t squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and start to curl. Serve over pasta, couscous or rice tossed with extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving

Pizza Pasta Casserole

Servings: 10
Calories 254.3 Fat: 8.4 g Carbs: 24.5g Fiber 1.9 g Protein 19.7g
*If using 8 servings instead of 10, it is 9 points.
Points Plus: 6

1 lb ground lean turkey sausage
1 medium onion , chopped
1 clove garlic , minced
1 teaspoon italian seasoning
2 teaspoons olive oil
1 (26 ounce) jars spaghetti sauce
8 ounces rotini pasta , cooked and drained
2 cups shredded reduced fat mozzarella cheese (20 oz)
32 slices of turkey pepperoni

1. Brown ground beef, onion, garlic and seasoning in oil.2 .Drain.3. Stir in pasta, spaghetti sauce and 2 cups cheese.4. Place mixture in 2 greased 9x13x2 inch baking pans or 4 square pans.5. Sprinkle with remaining mozzarella.6. Top with pepperoni.7. Cover and freeze up to 3 months.8. To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.9. To bake frozen casserole: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.

Friday, January 6, 2012

Apple pie filling

4 1/2 c sugar
1 c corn starch
1-2 t cinnamon
1/4 t nutmeg (optional)
1 t salt
10 c water
30 or so apples
3 T lemon juice
yellow food coloring

Mix all ingredients together (except the apples) well. Cook over med. heat until it thickens, let cool. Then add 3 T lemon juice and a few drops of yellow food coloring for a pretty color.

Peel, core and slice apples. Pack with filling into quart jars. It's easiest if you put a little sauce and then some apples the then more sauce etc. Cover with new lids and rings. Process in steam canner for 20 min.

Makes 7 quarts