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

Directions:
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.

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

Copycat Cheesecake Factory's Avocado Egg Rolls Recipe

34 min 30 min prep

SERVES 2 -4 , 3 eggrolls


dipping sauce
3-4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
1 pinch powdered saffron
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 garlic cloves
2 green onions
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil

egg rolls
1 large avocado, peeled, pitted, & diced
2 tablespoons sun-dried tomatoes packed in oil, chopped
1 tablespoon minced red onion
1/2 teaspoon fresh cilantro, chopped
1 pinch salt
3 egg roll wraps
1 egg, beaten

Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
Stir until tamarind is dissolved.
In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
Pour mixture into a bowl and stir in oil.
Refrigerate until ready to use.
Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
Distribute filling evenly onto center of each egg roll wrapper.
Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
Repeat with remaining wrappers.
Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
Drain on brown paper bags.
Slice egg rolls diagonally across middle and serve with prepared dipping sauce!
ENJOY!

BBQ Sauce

2 C ketchup
1/4 C molasses
3 tsp Worcestersire sauce
juice from 1/2 lemon
1/2 tsp tobasco sauce
3/8 c brown sugar
1/2 tsp cayenne pepper (cut back for less heat)
2 cloves minced garlic
1 Tbsp course black pepper

Combine all ingredients and simmer for 15 minutes.

Oven Roasted Pulled Pork Sandwiches

Ingredients
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Directions
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of ciabatta rolls, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.

Fo Slaw- Guy Fieri

Fo Slaw:


3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded

2 small carrots, shredded

Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour.