Shrimp Primavera over Spaghetti Squash

Ingredients:

Serves 2

1/2 LB Shrimp peeled and devained

1/4 Red Onion diced

2 Cloves Garlic diced

1 Large Tomato cubed

12 Asparagus Spears cut into thirds

1 Cup Broccoli Florets

1/4 Cup White Wine

1 Lemon halved

1/4 Cup Parsley chopped

1 TBLS EV Olive Oil

1 Medium Spaghetti Squash

First you want to half the spaghetti squash and remove the seeds and pulp. Then steam the squash for about 8 - 10 minutes depending on size.  Try not to over cook.  You want the squash to keep its noodle like consistency for this dish. 

Take the asparagus and broccoli and steam for about 2 minutes.

While the squash is steaming heat a saute pan over medium high heat and add oil once hot.  Add the onions and saute about 3-4 minutes then add the garlic.  Once the garlic gets fragrant, about 2 minutes, add the shrimp. When the shrimp starts turning pink add the drained broccoli,asparagus, and tomatoes. Cook about 2 minutes and add the white wine.  Let the wine reduce about half and squeeze 1/2 the lemon in and toss with parsley, salt and pepper (I use crushed red pepper).

Plate the spaghetti squash by removing from the husk with a fork.  Start at the top and pull down "shredding" the squash.  Top with about have the shrimp and veggie mixture. Add some parmesan cheese and extra lemon if desired.

Pimento Cheese Stuffed Chicken

Ingredients: 

4 Chicken Breast Cutlets (pound if needed)

3 oz Smoke Gouda grated

4 Tbls Pimentos

1 Tsp Garlic Power

1 Tsp Onion Powder

1/2 Tsp Mrs Dash Table Blend

Paprika

Olive Oil Spray

Pre-heat oven to 375. Mix the Cheese and next 5 ingredients (optional ingredient is black olives).  Lay out a chicken breast and place 1/4 of mixture on each breast and roll up and place in an oven safe container. Spray with Oil and sprinkle with Paprika.

Bake for @ 15 - 18 minutes depending on size.

I served these with some Blackened Shrimp, Peas and Broccoli.  The shrimp were dusted with Bob's Cajun Spice Mix and cooked in a cast iron pan for about 2 minutes on each side in canola spray. The field peas are boiled in water with 1 packet of Herb Ox Chicken Bouillon, 1 tbls Olive Oil, pinch of Garlic powder and dried minced Onion.  The broccoli was steamed in vegetable broth and Table Blend.

Black and Blue Chicken Burgers

Ingredients:

Ground Chicken Breast

Wing Time Hot Sauce

Liquid Smoke

Blue Cheese

Garlic Powder

Minced Onion

Bob's Cajun Mix

Canola Spray

Pita Wrap

Lettuce

Tomato

I just mix this all in a bowl.  The amounts should be according to your taste. Some my like it hotter and some may like cheesier. Don't get too much wet ingredients or your burger will fall apart when cooking.  Once combined form into patties and let it firm up in the fridge for 30 minutes to an hour.

Pre-heat a cast iron skillet on the stove.  Once hot, spray with oil and add the burgers.  Depending on the size of the burgers cook for about 5-8 minutes on each side.

I finished mine with a pita wrap with lettuce and tomato, and a side of roasted Cauliflower.