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.

Crock Pot Chicken and Black Beans

I've had a few requests from the family for this recipe lately. It's easy and yummy.

4-5 boneless chicken breasts
1 (15 1/2 oz) can black beans
1 (15 oz) can corn or two cups fresh or frozen
1 (15 oz) jar salsa, any kind
1 (8oz) package cream cheese, softened

Place frozen boneless chicken breasts in crock pot.  Add drained beans, salsa, and drained corn. Cook on high for 4-5 hours or until chicken is cooked.  Add cream cheese (just throw it on top) and let sit for 1/2 hour. I stir the cream cheese in a little at this point. Serve

Acorn Squash Soup

submitted by Chris

This is the recipe Uncle David posted on facebook recently and it is so good. Aunt Judy mentioned that she used a winter squash other than acorn, and it was still good. I think you could use any winter squash you have on hand.

3 cups mashed acorn squash

1/4 cup chopped celery

1 small onion, chopped

2 tablespoons butter

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder (or more, to taste)

dash cayenne pepper (or more)

2 cups chicken broth

12 oz. fat free half and half

4 oz cream cheese

David suggested preparing the squash this way: put whole squash in microwave, cook for 5 minutes. Cut in half, remove seeds and fibers, place cut side down on plate, return to microwave for 6-8 minutes (till it starts to "wilt").  Let it cool, scoop out the squash and mash.  (Note: My squash was pretty soft at this point, and I just mashed it a bit with a fork.) Set aside.

Cook onion and celery in butter in large sauce pan. Add bouillon granules, dill weed, curry powder, and cayenne pepper, stir until well mixed. Gradually add chicken broth, half and half, and cream cheese, bring to boil, stirring constantly, and boil for 2 minutes. Add squash and salt and pepper to taste (I didn't think it needed more salt and pepper and neither did Dad). Blend in batches in a blender (or use an immersion blender) and serve immediately, or return to pot to keep warm, but be sure to keep stirring as it will scorch easily.  Garnish with crumbled bacon, if desired.

I doubled this recipe, because it seems to have been "undoubled" (what am I going to do with 4 oz of leftover cream cheese?). I hope it freezes well, although we liked it so much, it may not last long enough to freeze the leftovers...



Slow Cooker Chicken Taco Soup

I made this for a church function, and it is really good. The sour cream, chips, and cheese garnishes are important! This recipe serves 8 people.

 submitted by Chris

1 onion, chopped
1 can (16 oz) chili beans
1 can (15 oz) black beans
1 can (15 oz) corn, drained
1 can (15 oz) chicken broth
1 can (8 oz) tomato sauce
2 cans (10 oz) diced tomatoes with green chilis
1 package (1.25 oz) taco seasoning
Gently combine in a crock pot.
Place on top:
3 boneless, skinless, chicken breasts. Cook for 5 hours on low. (I used frozen chicken breasts right from the freezer and cooked for 6 hours.)

Remove chicken, cool slightly, shred and return to crock pot and cook for 2 more hours on low. (I cooked for three more hours, which was perfect.)
Serve and top with:
shredded cheese
sour cream
crushed chips

Berry Poppy Seed Vinegarette

 Submitted by Chris

5 stars

Makes a little more than 2 cups, keep in fridge for up to a week.

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper (about 1/2 tsp or to taste)
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds.  Refrigerate for an hour before serving to blend flavors.

I used this dressing on a salad made of a "clean out the fridge" mix of spinach, leftover chicken, mandarin oranges, coconut flakes, pecans, and raspberries.

YUM!

Orange Julius

So easy, yet, so good!

Orange Julius
submitted by:Shelly


1/2 carton orange juice concentrate
1 cup water
1 cup milk
1 t vanilla
1/4 cup sugar (I normally don't use this much)
ice

-Put in blender and mix. Add ice until it is consistency you like (I go till my blender can't do anymore).