Shrimp, Zucchini, Corn, Tomato and Onion Skillet

I tried this recipe recently, inspired by the Pioneer Woman's recipe for Summer Stir-fry.  Steve and I love a summer vegetable recipe taught us by my sister-in-law, Judy - a medley of zucchini, onion and corn, sautéed in a little butter.  The original Summer Stir-fry recipe didn't include onion, and called for more fats that we typically use.  This is my variation - again a hit with the hubby!  Steve deciding he enjoys shrimp has changed my life for the better!


Ingredients:

1 Tablespoon butter
1 Tablespoon olive oil
4 cloves garlic, minced
1 pound easy-peel  raw shrimp, peeled with tails removed
1 medium onion, diced
2 whole small zucchini (1-1 1/2" diameter), sliced in 1/4" slices
1 can whole kernel corn, drained well (or use fresh or frozen)
1 cup grape tomatoes, halved lengthwise
salt and pepper to taste


Instructions:

Sauté onion in butter and olive oil until translucent.  Add garlic and shrimp.  Cook shrimp until just pink.  Remove shrimp from the pan to a plate, leaving juices in pan.

Add zucchini to pan, cooking until just tender.  Add corn and grape tomatoes.  Heat through.  Add shrimp and any juices collected back to pan with vegetables.  Saute' for a minute to heat up the shrimp, adding salt/pepper to taste.

Serve with garlic toast, or brown rice medley.

Penne Pasta with Shrimp and Grilled Vegetables in Cream Sauce

 

I made my own version of Pioneer Woman's "Pasta a la Betsy". I lightened up the carbs by using Dreamfields Pasta, lightened up the fat a bit, and added some vegetables I had left over from a grilled dinner. It turned out very yummy. Even my husband, who claims not to be a big fan of shrimp, went back for a second serving  Note:  Did you know that fats have no carbs?  I use cream and butter sparingly, but it's allowed!

 Ingredients:
 
¾ pound Dreamfields Penne Pasta
1 pound frozen easy-peel raw Shrimp
Previously grilled vegetables, asparagus, zucchini & onions, diced into 1/2” pieces
1 Tablespoon olive Oil
1 Tablespoon butter
½ large onion, finely diced
2 cloves garlic, minced
½ cup white wine (I used a chardonnay)
1 can, 8-oz, tomato Sauce
3/4 cup heavy cream (or use part or all evaporated milk)
Fresh parsley, to taste
Pesto – jarred – about 2 Tablespoons, or to taste
salt/pepper to taste


Instructions: 

Cook the penne pasta in salted water until al dente.

Peel, devein, remove tails and rinse (under cool water) 1 pound of large, or extra large shrimp.

Heat about 1 Tablespoon each of butter and olive oil in a skillet. Add the shrimp and cook for about 3 minutes until just opaque and pink.  Do not overcook them.  Remove shrimp from juices, and let cool on a plate while preparing the rest of the sauce.

Finely dice onion and mince garlic (if not using prepared garlic).

In juices from shrimp, add remaining onion and garlic, sautéing until tender. Add wine, stirring occasionally. Add pesto, stirring into sauce. Add cream. Turn heat down to low and let simmer a few minutes, stirring to combine.

Chop the shrimp into bite-sized pieces and add to sauce, along with diced vegetables and chopped parsley. Add cooked pasta and mix together, coating pasta with sauce.

Serve with a green salad, or broccoli.


 


 

Homemade Turkey Breakfast Sausage

"Since being diagnosed with type 2 diabetes, this recipe has become the most convenient, healthy breakfast for me on an almost daily basis.  I have a patty on a Fiber One Multigrain English Muffin for breakfast most every morning.  It's my own sausage muffin sandwich.  Add an egg if you like!  I originally found a version of this recipe online as a copycat Jimmy Dean-style sausage and over time have made my own adjustments.  If having more fat is what you like, use whatever higher fat meat you'd like."   ---Merilou

20 oz package of 93/7 Ground Turkey
1 1/2 teaspoons Kosher salt
2 teaspoons dried parsley
1 1/2 teaspoons poultry seasoning
1/4 teaspoon fresh ground pepper
1/4 teaspoon ground thyme
1/4 teaspoon crushed red pepper
1/2 teaspoon coriander
1/2 teaspoon cayenne pepper

Mix all ingredients well.  Divide into 10 portions for 2 oz patties.  Shape and pat until about 1/4" thick.  Fry in dry non-stick fry pan, over low heat to cook through.

Note:  I slightly under cook the patties, cool, then wrap well to freeze.  I cook each individual patty wrapped in paper towel for approximately 1 minute, judging doneness by the amount of steam coming from the patty.  Don't overcook!