A southern staple - Shrimp and Cheese Grits
Shrimp and Cheese GritsOne of my favorite super fast meals.
Ingredients:1 yellow onion, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
Garam Marsala spice (Can substitute Cayenne Pepper for a spicy kick)
A bag of frozen, pre-cooked shrimp (You can also use fresh de-shelled, de-veined shrimp)
Quick Grits
Water
Shredded cheddar cheese
Olive oil
Salt & pepper
Directions:Heat olive oil in a large pan and saute onions and bell peppers until heated through, but still crisp.
While the veggies are saute-ing, start your grits. For 4, boil 2 c water (I add some salt and olive oil like when cooking pasta). Remove from heat and add 1/2 c Quick Grits. Cover and let sit for a few minutes.
Back to the veggies. Add about 2 teaspoons of Garam Marsala (or Cayenne pepper to taste) along with a pinch of salt and pepper.
Throw in pre-cooked frozen shrimp. Stir to mix up spices. Cover pan until shrimp are warmed through. For 4 servings, add about 1/2 a bag of frozen pre-cooked shrimp. Be careful not to forget them and over cook the shrimp!
And now, to finish off the grits. Add about 1 c Sharp Shredded Cheddar Cheese to the grits and stir into the grits until fully incorporated. Add salt and pepper to taste.
Spoon grits in a bowl and top with Shrimp and peppers.
Now, we're ready to eat!
You can also spoon the grits into a ramekin and bake in the oven for a few minutes to firm up the grits. This is how they serve grits at the
Ivey House, one of my favorite restaurants in the Gainesville area. They opened a new location in Alachua not far from home, so we eat there often. Their shrimp and grits are goooooood. They BBQ the shrimp in a sweet and tangy BBQ sauce, which would also be a nice quick way to prepare this meal.
Labels: recipes dinner
Hungry Girls' Cheesy Broc Star Soup
If you've never visited the
Hungry Girl website, do it now. Earlene turned me on to it. Great calorie saving ideas. Today's special is cheesy broc soup. YUM.
From the Hungry Girl websiteHG's Cheesy Broc Star Soup
Broc 'n' Roll!
When we saw Green Giant's cute little portions of cheesy veggies, we couldn't WAIT to shove one into the blender. A little weird, but our love for a good soup is kind of out of control. Blend up a bowl of this cheesy-broc creation, and you'll understand...
Ingredients:
1 tray
Green Giant Just for One! Broccoli & Cheese Sauce1/2 cup light (plain) soymilk
1 wedge
The Laughing Cow Light Original Swiss cheese, chopped into pieces
salt and pepper, to taste
Directions: To prepare Broccoli & Cheese Sauce, pull film back slightly to vent.
Microwave for 1 1/2 minutes.
Pull film back all the way (but do not remove), and stir in cheese wedge pieces.
Place film back over the tray, and microwave for an additional 45 seconds.
Mix well, and allow to cool slightly.
Place broccoli/cheese mixture in a blender with soymilk.
Blend at medium speed until desired consistency is reached (blend very briefly if you like broccoli pieces in your soup -- blend longer for fully pureed soup).
Transfer soup to your favorite microwave-safe bowl (or your second-favorite one, if your fave isn't clean).
Heat soup in the microwave for 45 seconds, or until hot.
Season to taste with salt and pepper.
Then slurp it up!
MAKES 1 SERVING
Serving Size: 1 cup (entire recipe) Calories: 125 Fat: 5.75g Sodium: 796mg Carbs: 11.5g Fiber: 2g Sugars: 4.5g Protein: 7g POINTS® value 3*
Labels: recipes dinner
Quick Beef Bourguignonne
Quick Beef BourguignonneThis is from a recent Real Simple issue. I've made this several times since and it is REALLY yummy and takes no time at all. I've served it alone and with mashed potatoes (I really cheated and used instant mash potatoes the last time I made it when we had company come over. They thought I had been cooking this all day lon
1 tablespoon olive oil
1 1/4 pounds sirloin steak, cut into 1-inch pieces
Kosher salt and pepper
1 10-ounce package sliced mushrooms
1 16-ounce package frozen pearl onions
2 cups red wine
1 10.75-ounce can Campbellýs Golden Mushroom soup
1/2 cup flat-leaf parsley, chopped (optional)
Heat the oil in a large saucepan over medium-high heat.
Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned, about 5 minutes. Transfer the steak to a bowl and set aside.
Add the mushrooms and onions to the pan and cook until the liquid has evaporated. Add the wine and simmer until reduced by half, 5 to 6 minutes. Stir in the soup and 1/4 cup water and bring to a boil. Add the steak and juices from the bowl and simmer, 2 minutes.
Divide into individual bowls and sprinkle with the parsley, if using.
Yield: Makes 4 servings Labels: recipes dinner
Ingredients:
Back to the veggies. Add about 2 teaspoons of Garam Marsala (or Cayenne pepper to taste) along with a pinch of salt and pepper.
