[Effie_drine]

Summer is coming! so post your favorite quick and easy summer time recipes

Sizzlin Shrimp


1 ½ lbs of large shrimp ~ shelled & divined
2 large cloves of garlic ~ sliced
½ tsp dried hot pepper flakes or to taste
½ cup olive oil

Arrange shrimp in a baking dish large enough to accommodate all of the shrimp at once. Tuck slices of garlic among the shrimp. Sprinkle with pepper flakes. Pour in enough oil to come ½ way up shrimp.
Bake at 450 degrees for 8 – 10 minutes or until shrimp are pink & oil is bubbling.

[Effie_drine]

Easy Chicken Enchiladas

Ingredients

• 2 cups cooked, shredded boneless, skinless chicken breast meat
• 2 (10-oz.) cans ORTEGA® Enchilada Sauce
• 1 cup Mexican blend or Monterey Jack cheese
• 1 (4-oz.) can ORTEGA® Diced Green Chiles
• 8 (6-in.) corn tortillas

Directions

PREHEAT oven to 350°F. Grease 11x7-inch baking dish.

SPREAD 1/2-cup the enchilada sauce onto bottom of prepared baking dish. Combine chicken, 1/2-cup enchilada sauce, 1/2-cup cheese and chiles in medium bowl. Spoon chicken mixture evenly down center of each tortilla; roll up. Place seam-side down in baking dish. Top with remaining enchilada sauce and cheese.

BAKE for 15 to 20 minutes or until heated through and cheese is melted.

[Effie_drine]

Chicken Parmesan with Spinach

2 skinless chicken breasts
1 package frozen spinach
1 cup Lite mayonnaise
1 cup Parmesan cheese
3/4 Cup lite Sour Cream
1 tsp. ground pepper

Poach chicken till slightly done. Cool and cut into bite size pieces. Micro wave frozen spinach till thawed, drain.

Mix Parmesan/mayonnaise/sour cream together. Place chicken and spinach (mixed together) in bottom of 9x12 baking dish. Spread Parmesan/mayonnaise/sour cream mixture on top. Bake uncovered 350 for 35 minutes or till edges are browned. Great for lunch at work if you have a microwave.

[Effie_drine]

Supersetters Stuffed Shells
Serves: 3 servings of 4 shells

Nutrition Score per serving:
Calories 450 g Protein 29
g Fat 6 % Protein 26%
% Fat 12% g Fiber 9
g Carbs 69 mg Sodium
% Carbs 61% g Calcium

Ingredients
12 jumbo pasta shells (a little over 4 oz. uncooked weight)
8 oz. package frozen, chopped spinach, defrosted
1 and 1/2 cups fat-free ricotta cheese
4 oz. finely shredded low-fat
mozzarella cheese (about 1 and 1/2 cups)
1/4 cup grated fat-free Parmesan cheese
2 Tbsp. dried parsley
2 egg whites
1/2 tsp. salt
2 cups low-fat marinara sauce, divided

Directions
Doctor's orders: Be sure to use low-fat or fat-free marinara sauce. Check labels. Some pasta sauces have added oil, which ups the fat content of the meal.

Cook shells according to package directions. Preheat oven to 350 degrees F. Using your hands, squeeze as much water as possible from the defrosted spinach. (Otherwise the finished product will be runny, not rich-tasting. You'll be left with about a fourth of the original volume of the spinach.) Place it in a large bowl and mix in the cheeses, parsley, egg whites and salt until well combined.

Spoon 1 cup of the marinara sauce into the bottom of an 8x8-inch (or slightly larger) baking dish. Spoon as much filling as possible into each shell, then place them open side up in the baking dish. Drizzle the remaining 1 cup sauce over the top. Cover with foil and place in oven. Bake 45 minutes or until the shells are hot all the way through.

[Effie_drine]

Vegetarian Chili

2 Tbsp. olive oil
2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, cut into 1" pieces
1 green pepper, cut into 1" pieces
3 14-oz. cans diced tomatoes, undrained
1 Tbsp. cumin
1 tsp. cayenne pepper
1 10-oz. pkg. frozen corn
2 10-oz. cans black beans or chickpeas, drained and rinsed
1 cup picante sauce


In a heavy skillet, saute onions in the olive oil until tender, stirring frequently. Add garlic and cook 2 minutes longer. Add cumin and cayenne pepper, and whatever other spices you might like. Cook for two minutes longer.

Mix all ingredients into a 3-4 quart slow cooker. Cover and cook on low about 10 hours. Serves 8-10

[Liftingchic]

nice recipes hun