Shrimp Jambalaya

Shrimp Jambalaya

via Cooking Light for parents use

Ingredients:

• 1 tsp olive oil
• 1/2 cup refridgeratedd pre-chopped celery
• 3/4 lb peeled and deveined shrimp
• 1 (14.5 ounce) can diced tomatoes with green pepper, celery, and onion, undrained
• 1/4 cup chopped ham
• 1/4 tsp ground red pepper
• 1 (8.8 ounce) package microwaveable Spanish-style rice with tomatoes and peppers (such as Uncle Ben's Ready Rice)
• 2 tbsp coarsely chopped fresh parsley (optional)

Directions:

1. Heat oil in large nonstick skillet over medium-high heat. 
2. Add celery. Saute for 2 minutes.
3. Add shrimp. Saute for 2 mintues or until shrimp reaches desired degree of doneness. 
4. Stir in tomatoes, ham, and red pepper.
5. Cook, stirring constantly, 1-2 minutes or until throughly heated.
6. While shrimp mixture cooks, microwave rice according to package directions.
7. Then stir rice into shrimp mixture. 
8. Serve with green salad.

Easy Vegetable-Beef Soup

Easy Vegetable-Beef Soup

via Cooking Light for parents to use

 Ingredients:

• 1 (8 ounce) container refrigerated pre-chopped onion
• 1 1/2 tbsp minced garlic
• 1 tsp dried Italian seasoning
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 lb ground round
• 2 1/2 cups water
• 1 (16 ounce) package frozen mixed vegetables
• 1 (14.5 ounce) can Italian-style tomatoes, undrained
• 1 (8 ounce) can tomato sauce

Directions:

1. Add beef and first 5 ingredients (the seasonings) to pot. Cook over medium-high heat util browned, stirring to crumble. Drain. Return meat mixture to pan.
2. Stir in 2 1/2 cups water and remaining ingredients. 
3. Bring to a boil over medium-high heat. Then reduce heat, cover, and simmer 20 minutes. 
4. Ready to eat!

Ratatouille-style Pasta

Ratatouille-style Pasta

A Melanie original

Ingredients:

• 2 tbsp olive oil
• 1 zucchini, diced
• 1 yellow summer squash, diced
• 1/2 onion, diced
• 1 tbsp minced garlic
• 1/2 jar prepared tomato pasta sauce (any basic flavor like marinara or tomato & basil)
• 8 ounces uncooked pasta, penne or other shape
• Parmesan cheese to taste

Directions:

1. Put pasta in Fasta Pasta. Fill with water to line 4. Cook in microwave for 10 minutes.
2. While pasta is cooking, add olive oil to large pot and heat over medium.
3. When oil is ready, add onion and saute. Then add garlic. Then add zucchini and squash. Saute until desired consistency is reached. 
4. Then pour pasta sauce into pot, stir, and heat through to a slight boil. 
5. At this time the Fasta Pasta should have finished. Stir pasta and cook for an additional 5 minutes while sauce heats through.
6. When pasta finishes, drain and add to pot. Stir ingredients together.
7. Serve with parmesan cheese to taste.

Shrimp Scampi

Shrimp Scampi

via Cooking Light for parents use

Ingredients:

• 1 1/2 tbsp olive oil
• 1 1/2 tbsp bottled minced garlic
• 1 1/2 peeled and deveined jumbo shrimp
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 1/2 tbsp fresh lemon juice
• 1/2 tsp salt
• 1/8 tsp ground red pepper
• 8 ounces angel hair pasta

Directions:

1. Place pasta in Fasta Pasta and add water to line 4. Cook in microwave for 10 minutes. Then stir and drain.
2. Heat oil in a large nonstick skillet over medium-low heat.
3. Add garlic and cook 1 minute.
4. Add shrimp and cook 5 minutes or until shrimp reach desired degree of doneness, stirring occasionally. Remove pan from heat.
5. Stir in parsley and remaining ingredients. Serve over pasta.

Shepard's Pie

Shepard's Pie

adapted from Cooking Light for parents use

Ingredients:

• 3/4 lb ground beef
• 1 1/2 cups frozen vegetable soup mix (such as Bird's Eye Classic Mixed Vegetables)
• 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 (8 ounce) can no-salt-added tomato sauce
• 2 cups country-style refrigerated mashed potatoes (such as Simply Potatoes) or leftover mashed potatoes
• 1/8 tsp freshly ground black pepper

Directions:

1. Preheat broiler.
2. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
3. Add vegetable mix, tomatoes, and tomato sauce.
4. Cook 5 minutes, or until mixture is slightly thick and thoroughly heated, stirring occasionally. 
5. While beef mixture cooks, cook potatoes according to package directions.
6. Spoon beef mixture into an oven-safe casserole. 
7. Top evenly with potatoes. Sprinkle with pepper.
8. Broil 2-3 minutes, or until potatoes are golden.

Cheesy Macaroni

Cheesy Macaroni

via Cooking Light for parents use

Ingredients:

• 8 ounces uncooked small elbow macaroni
• 1 lb ground sirloin
• 1 1/4 cups chopped onion
• 2 garlic cloves, minced (equivalent from bottled)
• 1 (26 ounce) jar of tomato-basil pasta sauce
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided

Directions:

1. Cook pasta in Fasta Pasta for 10 minutes, filling water to line 4. When finished, stir and cook for 5 minutes. Drain.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat until hot. Add beef, onion, and garlic. Saute 6 minutes or until beef is browned, stirring to crumble. Drain and return to pan.
3. Add pasta sauce to beef mixture. Cook 2 minutes or until hot. 
4. Stir in pasta and 1/2 cup cheese. Cook 1 minutes or until cheese melts.
5. Remove from heat and sprinkle with remaining cheese.

Spicy Mustard Shrimp

Photo: Randy Mayor; Styling: Cindy Barr

Spicy Mustard Shrimp

via Cooking Light for parents use

Had to add this differently to include zucchini, orzo, and parsley on Yummly shopping list.

Ingredients

• 2 teaspoons canola oil
• 1 pound peeled and deveined large shrimp
• 1 tablespoon whole-grain Dijon mustard
• 1 1/2 teaspoons chipotle hot pepper sauce (such as Tabasco)
• 2/3 cup (3-inch) diagonally cut green onions
• 1 cup diced peeled mango (about 1 medium)
• 1/4 cup chopped fresh cilantro
• 4 lime wedges
• orzo pasta
• 2 zucchini squash, sliced
• fresh flat-leaf parsley (leftover from other shrimp recipe)

Directions

1. Cook 4 servings of orzo in Fasta Pasta for 5-7 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 1 minute. 
3. Add mustard and pepper sauce to pan; sauté 2 minutes, stirring frequently. 
4. Stir in onions; cook 1 minute. 
5. Remove from heat; stir in diced mango. 
6. Sprinkle with cilantro. Serve with lime wedges.
7. Saute sliced zucchini in pan until cooked to desired doneness.
8. Toss orzo with chopped parsley.