Cooking With Shaz
Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart? Here are some ideas for making a memorable Valentine’s Day dinner at home.
Have plenty of candles lit and wine chilled. Use your Valentine’s Bouquet for the table centerpiece. Have a wonderful, romantic Valentine’s Day!
Sharon
Tonight I had a craving for something out of reach – Bang Bang Shrimp. So I decided to make something like it, at home. Since I didn’t have enough shrimp to make a decent meal for 3, I used chicken breast instead. The result was fabulous! Introducing my Bang Bang Shrimp or Chicken Pasta recipe!
This sauce is so tasty, I’d love to have it on everything! Well, almost everything. It’s sweet, spicy, garlicky and citrusy (is that a word?), all rolled into one. It nicely coats the pasta and the shrimp or chicken, and brings this one dish wonder to a level of it’s own.
This is a quick meal to prepare, great for a weeknight dinner. Fast, easy clean up and delicious – a busy, working mom’s dream. This recipe is a keeper so be sure to pin it!
Here’s how you make my delicious Bang Bang Shrimp or Chicken Pasta Recipe:
First, prep your shrimp or chicken. Julienne 2 carrots and slice 2 green onions. Bring a pot of water to boil for cooking your pasta.
Mix together the Bang Bang Sauce ingredients in a bowl. Set aside.
Saute the chicken or shrimp, as instructed below. Add carrot and onion to frying pan and lower heat to low.
Boil pasta until al dente’. Drain. Add to cooked chicken or shrimp, top with Bang Bang sauce, stir and Enjoy!
Here is the recipe for Bang Bang Shrimp or Chicken Pasta:
INGREDIENTS
3/4 – 1 lb of fettuccine, linguine, thin spaghetti or angel hair pasta
1 1/2 lbs of diced chicken breast or shrimp, peeled and deveined
1 Tbsp – coconut oil
3 cloves garlic, minced
3 tsp Paprika
2 green onions, sliced
2 carrots, julienned
freshly ground black pepper to taste
Bang Bang Sauce Ingredients:
1/2 cup mayonnaise or light mayonnaise to lower calories
1/2 cup Thai sweet chili sauce
2 cloves garlic, minced
2 Tbsp of lime juice
1/8 tsp of crushed red pepper flakes (optional)
DIRECTIONS
Mix the sauce ingredients together in a bowl and set aside.
In a large pot of boiling water, cook the pasta and drain well.
Place the uncooked chicken or shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic and pepper.
Heat the coconut oil on medium high heat and add the coated uncooked chicken or shrimp. Stir constantly while cooking until shrimp is pink for approx. 7- 10 minutes, or chicken is no longer pink inside.
Remove from heat and set aside if pasta is not ready.
In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
Garnish with parsley and serve immediately.
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PIN IT! Here’s the link: https://www.pinterest.com/pin/280278776787516684/
Sharon
Here is a great recipe for an easy weeknight dinner – Creamy Chicken Cavatelli. This is what I like to call a One Pot Wonder. This recipe is great to use up leftover cooked chicken. I used a leftover rotisserie chicken and items found in my pantry. This goes together quick so you can have dinner ready in 20 minutes.
Ingredients:
1 box cavatelli pasta, cooked & drained
2 cups diced cooked chicken
1 can fire roasted tomatoes, drained
1 jar garlic alfredo sauce
1 can cream of chicken soup
1 can mushrooms, drained
1/4 cup chicken broth
Stir together the ingredients listed above in a big pot on the stovetop. Heat on medium until sauce is hot.
This is good comfort food made from leftover roasted chicken and stuff from the pantry. If it’s easy, it’s for me! Hope you like it. 🙂
Sharon Springfield
This was originally going to be a seafood lasagna but I had worked all day and was ready to be off my feet, so I just quickly threw this together as a casserole. It was amazing! Loved it so much that Seafood Baked Ziti is going to be a frequent flier in my dinner recipe rotation.
Seafood Baked Ziti
8 oz. ziti, cooked al dente’
15 oz. jar Alfredo Sauce
8 oz. pkg imitation crab (surimi), chopped – or real crab meat
1/2 pound peeled, deveined cooked shrimp, chopped
2 teaspoons minced garlic
1/2 cup fat free half & half
1/4 Parmesan cheese, shredded
2 tablespoons Kraft Italian cheese blend
2 slices Swiss cheese, diced
2 Tbs siced red bell pepper & sliced scallions with additional for garnish
In a large bowl, stir together all the ingredients except for the garnish. Pour into a 2 quart casserole and bake in preheated 350º F oven for 15 – 20 minutes. (Just until heated through and cheeses melt)
Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119409/
Creamy Cajun Chicken Pasta
If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂
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2 pounds boneless beef chuck roast
2 medium onions, cut into 1-inch chunks
1 large red sweet pepper, cut into 3/4-inch pieces
1 14 ounce jar spaghetti sauce
1 1/2 pounds zucchini, cut into 3/4-inch chunks
Salt
Pepper
Hot cooked spaghetti
Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti
sauce. Cover and cook on low-heat setting for 9 to 10 hours or cook on high-heat
setting for 5 hours.
If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until
meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti.
Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 350
Protein(gm)32
Carbohydrate(gm)20
Fat, total(gm)15
Cholesterol(mg)101
Saturated fat(gm)6
Dietary Fiber, total(gm)3
Sodium(mg)505
Vegetables()3
Other Carb()1
Lean Meat()4
Fat()1