Zucchini, Black Bean and Rice Skillet

This is a really simple to make meal. We really like it, except that McKay begs me to put meat in it. So every once in while I put sausage in it.
by: Ash 

4/5 stars

 Ingredients

• 1 tablespoon Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained (Hunts has it)
• 3/4 cup water
• 1 cup instant white rice
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend 

  Directions

  1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
  2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

     Nutrition Information

     Serving Size	4 servings (1-1/4 cups each)
     Calories	276

Shrimp Tacos

Easy Shrimp Tacos with a Spicy Sauce
-Ash

My alterations: I would use 1/4 tsp of cayenne pepper unless you really like it hot! and I didn't cook my shrimp with any cayenne pepper like it says too. Also we used homemade tortillas that our store makes there rather than the corn tortillas.

  Ingredients

• 1 lb of frozen shrimp, defrosted, peeled, & deveined
• 6 oz fat free Greek yogurt
• ¼ cup chopped cilantro
• 2 tbsp fresh lime juice
• 1/2 tsp cayenne pepper
• ½ a head of cabbage, thinly sliced (about 5 cups)
• 8 corn tortillas
• 4 tsp extra virgin olive oil
• Salt and pepper to taste

Directions

Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage.  Cook for about four minutes or until the cabbage is just barely wilted.  Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces.  Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done.  They cook up in just a few minutes… so be sure to watch them!
Build your taco!  Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!
Serves 4.

Nutritional Analysis

Calories: 264; Total Fat: 5.8g; Saturated Fat: 0.4g; Cholesterol: 850mg; Sodium: 850mg; Carbohydrate: 23g; Dietary Fiber: 4.6; Sugars: 6g; Protein: 30.2g

Spaghetti Sauce

submitted by chris
 I made this sauce when we had the missionaries over recently.  It makes a lot of sauce, but it freezes very well. We loved it and Hailey and Makayla loved it too.

3 Tablespoons olive oil
2 cups chopped onions, divided
1 red pepper, coarsely chopped
2 lbs lean ground beef
5 cloves garlic, minced
1 (12 oz) can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 1/2 teaspoons dried thyme
2 (14 oz) cans Italian-style diced tomatoes
2 (28 oz) cans crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef broth or stock
2 Tablespoons brown sugar
2 bay leaves
2 Tablespoons balsamic vinegar

Heat olive oil over med high heat. Add half the onions and cook until translucent and slightly browned. Add garlic and stir constantly for one minute. Add beef and cook until no longer red. Drain slightly. Blend remaining onion and red peppers in food processor or blender until nearly smooth; add to beef mixture. Cook for one more minute. Add tomato paste and spices (except bay leaves) and cook for one minute, stirring. Add crushed  and diced tomatoes, beef broth, sugar, and mushrooms. Stir to combine, then add bay leaves. Bring to boil, reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, add balsamic vinegar. This sauce can simmer for up to 3 hours.