Garlic Lemon Shrimp

 Garlic Lemon Shrimp

12 ounces large shrimp - peeled, deveined and tail off If frozen, thaw before cooking 

1/2 onion, sliced

4 cloves garlic minced

3 tbsp olive or canola oil

Juice of 1 lemon

Chicken broth, optional

Corn starch, optional 

Water, optional 

Salt and pepper to taste

Sauté garlic and onion in oil over high heat until fragrant and tender. 

Add shrimp and cook until done. Add lemon juice.  

If you desire sauce, pour in chicken to almost cover the shrimp.  Bring to a boil.  

Stir about 1 teaspoon corn starch into 1/8 cup cold water.  Pour into boiling broth stirring constantly.  Boil until desired consistency. 

Can serve over rice or pasta. 

Low sodium Salad Dressings

 Honey Dijon Vinaigrette (makes 1/2 cup)

1 clove garlic

1 Tbsp dijon mustard

1 Tbsp water

2 Tbsp balsamic vinegar 

2 tsp honey

4 Tbsp olive oil

Pulse garlic, mustard and water.  

Add vinegar and pulse

Add honey and pulse

Add oil 1 tbsp at a time.

Strawberry Vinaigrette (makes 1 cup)

5 strawberries diced (about 4 ounces)

1/4 small onion (about 1 ounce)

1/2 tsp dried thyme

2 Tbsp water

1/4 cup red wine vinegar 

4 Tbsp olive oil

Pulse strawberries, onion, thyme and water.

Add vinegar and pulse.

Add oil 1 Tbsp at a time and pulse after each. 

Nappa salad

 Dressing : 

2 Tbsp sugar

1/2 c oil

3 Tbsp vinegar

1 tsp salt

1/2 tsp pepper

1 packet of chicken flavor seasoning from Ramen Soup. 

Mix all together. 

1 head nappa cabbage, cut into bite size pieces 

  ( can use regular cabbage or slaw mix) 

6-7 green onion diced

2 Tbsp sesame seeds (I omit) 

1 small package of slivered almonds roasted 

1 package Ramen noodles - broken up and sautéed in a couple Tbsp butter until browned.  

Lasagne Rollups

 Lasagna Rollups

20 lasagna noodles, cooked al dente

1 lb ground beef 

15 ounce carton ricotta cheese

1 large egg

3 cups shredded mozzarella cheese (separated)

Italian seasoning, basil and oregano - to taste

28 ounce jar of pasta sauce

Brown ground beef until no longer pink.  Stir in 1 cup of pasta sauce.

Mix together the ricotta, egg and 2 cups of mozzarella cheese. 

Lay noodles out on plate or countertop.  Place a rounded tablespoon of the cheese mixture on each noodle and spread about 2/3 the length.  Top with a spoonful of meat sauce along the length.  (I like to spread the 20 noodles out on parchment paper and place the cheese mixture on the noodles to divide it up evenly - then spread each one.  Then I drizzle the meat sauce on top of the cheese mixture.)

Roll the noodles up gently and not too snugly so you don't squeeze out the cheese or meat.  

Spread a small amount of pasta sauce in bottom of baking dish. 

Place rolled noodles seam side down in the baking pan. Spoon remaining pasta sauce over the noodles. 

Bake at 350 for 30-40 minutes until bubbly. 

Top with remaining 1 cup mozzarella and return to oven until the cheese is melted. 

To Freeze -place each rolled noodle seam side down on a parchment lined tray.  When full, place in freezer.  When frozen place in a freezer bag or container.  

To bake from frozen, place a small amount of pasta sauce in the bottom of a baking dish. (I can fit 14 noodles into a 9 x 13 inch pan,  9 noodles in an 8 x 8 square pan).  Spoon pasta sauce over top of each noodles.  Bake 45-50 minutes at 350 until bubbly.   Top with 1 cup of shredded mozzarella cheese and return to oven until cheese melts.