Basil, Shrimp and Zucchini Pasta

August 1, 2015 Leave a Comment
Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini

This recipe, Basil, Shrimp and Zucchini, combines a starch, vegetables and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin olive oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper

Pinch of cayenne, to taste

1 lb. peeled and deveined raw shrimp (31-40 per lb.)

2 cups orecchiette or small pasta, preferably whole wheat

2 medium zucchini or summer squash, or 1 of each

 

Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook pasta in a large pot pf boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, until the shrimp are PINK and just barely cooked through, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.

 

(Recipe for Basil, Shrimp and Zucchini Pasta, Diabetic Connect, 2015)

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Jiffy Ground Pork Skillet

December 10, 2014 Leave a Comment

 

Jiffy Ground Pork Skillet

Jiffy Ground Pork Skillet

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Some people call it dinner hour, but many of us call it rush hour.  Slow down the pace with this super quick mouthwatering meal.  The only thing you’ll have left over is time to share with your family at the table.

        Brigitte Schaller                                                                               Flemington, Missouri

Jiffy Ground Pork Skillet Recipe

 

Jiffy Ground Pork Skillet

1 ½ cups uncooked penne pasta

1 lb. ground pork

½ cup chopped onion

1 can (14.5 oz.) Stewed tomatoes, undrained

1 can (8 oz.) tomato sauce

1 tsp. Italian seasoning

1 medium zucchini, cut into ¼ inch slices

 

Cook pasta according to package directions.  Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain.  Add the tomatoes, tomato sauce and Italian seasoning.  Bring to a boil.  Reduce heat; cover and cook for 5 minutes to allow flavors to blend.

Drain pasta; add to skillet.  Stir in zucchini.  Cover and cook for 3-5 minutes or until zucchini is crisp-tender.            5 servings

 

(Recipe for Jiffy Ground Pork Skillet was in www.tasteofhome.com, 2014)

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Basil, Shrimp and Zucchini Pasta

November 15, 2014 Leave a Comment

 

Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini Pasta

This recipe, Basil, Shrimp and Zucchini Pasta is from Diabetic Connect.  This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil.  If you have leftover cooked pasta from another meal, use it and skin Step 2.  Since the recipe combines a starch, vegetable and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

                                                           Recipe by:   Nancy Baggett

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper, or more to taste

Pinch of cayeene pepper, to taste

1 lb. peeled and deveined raw shrimp (31-40 per 1 lb.)

2 cups orecchiette or other small pasta, preferably whole-wheat

2 medium zucchini or summer squash or 1 of each

 

.Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayeene in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook past in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, UNTIL THE SHRIMP ARE PINK AND JUST BARELY COOKED THROUGH, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.        4 servings

 

(Recipe for Basil, Shrimp and Zucchini Pasta came from Diabetic Connect, 2014)

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Mozzarella Baked Spaghetti

November 1, 2014 Leave a Comment

 

Mozzarella Baked Spaghetti

Mozzarella Baked Spaghetti

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This satisfying pasta bake is quick to make and will please young and old alike.  Add a salad and breadsticks, and you’re ready for company.

              Betty Rabe                                                                          Mahtomedi, Minnesota

 

Mozzarella Baked Spaghetti  Recipe

Mozzarella Baked Spaghetti

8 oz. uncooked spaghetti, broken into thirds

1 egg

½ cup milk

½ tsp. salt

½ lb. ground beef

½ lb. Johnsonville Mild Ground Italian Sausage

1 small onion, chopped

¼ cup chopped green pepper

1 jar (14 oz.) meatless spaghetti sauce

1 can (8 oz.) tomato sauce

1 to 2 cups (4 to 8 oz.) shredded part-skim mozzarella cheese

 

Preheat oven to 350 F.   Cook spaghetti according to package directions.

Meanwhile, in a large bowl, beat egg, milk and salt.  Drain spaghetti; add egg mixture and toss to coat.  Transfer to a greased 13 x 9 inch baking dish.

In a large skillet, cook beef, sausage, onion and green pepper over medium heat until meat is no longer “PINK”; drain.  Stir in spaghetti sauce and tomato sauce.  Spoon over the spaghetti mixture.

Bake, uncovered, 20 minutes.  Sprinkle with the cheese.  Bake 10 minutes longer or until cheese is melted.  Let stand 10 minutes before cutting.             4-6 servings

 

(Recipe for Mozzarella Baked Spaghetti was on www.tasteofhome.com, 2014)

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Zucchini Enchiladas

July 23, 2014 Leave a Comment
Zucchini Enchiladas

Zucchini Enchiladas

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family.  Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up.   * This recipe is Diabetic Friendly! *

            Angela Leinenbach                                                                         Mechanicsville, Virginia

 

Zucchini Enchiladas Recipe

Zucchini Enchiladas

1 medium sweet yellow pepper, chopped

1 medium green pepper, chopped

1 large sweet onion, chopped

2 Tbsp. olive oil

2 garlic cloves, minced

2 cans (12 oz. each) tomato sauce

2 cans (14 ½ oz. each) no-salt added diced tomatoes, undrained

2 Tbsp. chili powder

2 tsp. sugar

2 tsp. dried marjoram

1 tsp. dried basil

1 tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne pepper

1 bay leaf

3 lbs. zucchini, shredded (about 8 cups)

24 corn tortillas (6 inch), warmed

4 cups (16 oz.) shredded reduced-fat cheddar cheese

2 cans (2 ¼ oz. each) sliced ripe olives, drained

½ cup minced fresh cilantro

Reduced-fat sour cream, optional

 

In a large saucepan, sauté peppers and onion in oil until tender.  Add garlic; cook 1 minute longer.  Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf.  Bring to a boil.  Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened.  Discard bay leaf.

Preheat oven to 350 F.  Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives.  Roll up and place seam side down in two 13×9 inch baking dishes coated with cooking spray.  Pour sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, 30-35 minutes or until heated through.  Sprinkle with cilantro.  Serve with sour cream if desired.            12 servings

 

(Recipe for Zucchini Enchiladas was on www.tasteofhome.com, 2014)

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Spicy Turkey Chili

October 8, 2013 Leave a Comment
Spicy Turkey Chili

Spicy Turkey Chili

 

“This peppery chili is not for the faint of stomach.” It’s saucy and satisfying—according to my daughter, it’s the one thing she can taste when she has a cold.  It also freezes very well.

        Margaret Shauers                                                           Great Bend, Kansas

 

Spicy Turkey Chili

2 lbs. ground turkey or turkey sausage

1 large onion, chopped

4 garlic cloves, minced

2 cans (16 oz. each) chili beans, undrained

2 cans (15 oz. each) tomato sauce

1 can (28 oz.) crushed tomatoes

1 ½ cups beef broth or beer

2 to 3 Tbsp. chili powder

2 tsp. Italian seasoning

¼ to ½ tsp. cinnamon

1 jalapeno pepper, finely chopped

Dash cayenne pepper

 

In a Dutch oven or large soup kettle, cook the turkey, onion and garlic over medium heat until meat is no longer pink; drain.  Add remaining ingredients.

Bring to a boil; reduce heat.  Simmer, uncovered, for 45 minutes, stirring occasionally.      12-14 servings

(Recipe for Spicy Turkey Chili came from tasteofhome.com)

 

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Stuffed Zucchini Boats

July 28, 2013 Leave a Comment
Stuffed Zucchini Boats

Stuffed Zucchini Boats

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 This savory side dish is reason enough to give zucchini extra space in your garden.  “I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves,” she suggests.  “They’re also wonderful paired with any meat.” (This recipe is Diabetic Friendly!!)            

       Billie Moss                                                                   El Sobrante, California  

 

Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats

4 medium zucchini

1 egg

1 cup chopped fresh spinach

¾ cups dry bread crumbs

½ cup tomato sauce

1/3 cup grated Parmesan cheese

1/3 cup finely chopped onion

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

1 can (14.5 oz.) diced tomatoes, drained a finely chopped

1 cup (4 oz.) shredded reduced-fat Swiss cheese

Trim ends of zucchini; place in a steamer basket.  In a saucepan, bring 1inch of water to a boil; add basket.  Cover and steam for 5 minutes.  When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a ¼ inch shell.  Set pulp aside. In a bowl, beat egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp.  Spoon into zucchini shells. Place in an ungreased 13×9 inch baking dish Bake, uncovered, at 350 for 20 minutes.  Top each with tomatoes and Swiss cheese.  Bake 5-10 minutes longer or until cheese is melted.          8 servings   (Recipe for Stuffed Zucchini Boats was in tasteofhome.com)

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Tangy Shrimp Kabobs

June 19, 2013 Leave a Comment
Tangy Shrimp Kabobs

Tangy Shrimp Kabobs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

You’d never guess that a pair of these colorful kabobs has only 2g of fat total!  An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies.  (This recipe is diabetic friendly).

                Pat Waymire                                                                     Yellow Springs, Ohio

 

Tangy Shrimp Kabobs Recipe

Tangy Shrimp Kabobs

1 can (20 oz.) Dole Pineapple Chunks in 100% Pineapple Juice

1 can (8 oz.) tomato sauce

½ cup fat-free Italian salad dressing

4 ½ tsp. brown sugar

1 tsp. prepared mustard

1 ½ lb. uncooked large shrimp, peeled and deveined

12 pearl onions

1 large sweet red pepper, cut into 1 inch pieces

1 large green pepper, cut into 1 inch pieces

Hot cooked rice, optional

Drain pineapple, reserving ¼ cup juice; set aside.  In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice.  Pour ¾ cup marinade into a large resalable plastic bag; add shrimp.  Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally.  Cover and refrigerate remaining mixture for sauce.

In a Dutch oven, bring 6 cups water to a boil.  Add onions; boil for 2 minutes.  Add peppers and boil 2 minutes longer.  Drain and rinse in cold water; peel onions.  Refrigerate vegetables until ready to grill.

In a small saucepan, bring ¾ cup of reserved tomato sauce mixture to a boil.  Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.  Keep warm.

Drain and discard marinade.  On 12 metal or soaked wooded skewers, alternately thread shrimp and vegetables.  Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill kabobs, covered, over medium heat or broil 4 inches from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture.  Drizzle kabobs with warm sauce.   Serve with rice if desired.           6 servings

(Recipe for Tangy Shrimp Kabobs was in tasteofhome.com)

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