Shrimp, Asparagus, and Pesto Pasta

Ingredients:
1 lb. Uncooked shrimp (peeled and deveined)
1 package creamy pesto sauce packet
1 cup milk
1/2 c olive oil
9-10 asparagus spears
1/2 a Vidalia onion
2 cloves of garlic
1/2 a box of linguini
1 tomato
1/2 c shredded Italian cheese
Salt
Pepper

1. Peel the shrimp. Pat the shrimp with paper towels and season one side with salt and pepper.


2. Wash the asparagus.



Chop the bottoms off of the stems.


Slice into 1 1/2 inch pieces.


3. Slice the onion in half and peel off the skin.


Chop the onion.


Chop the tomato.


4. Smash the garlic with the broad side of a knife.


The garlic peel with pop off pretty easily. Chop the garlic.


5. Boil a pot of water for the pasta.


When the water is boiling cook the pasta.


6. Heat a skillet over high heat. Add some olive oil and the onion.


Season with salt and pepper.


Cook until it looks this color, stirring occasionally.


Turn the heat down to medium and brown the onion.


Put in a bowl and set aside.


7. Cook the shrimp in the same skillet, seasoned side down on medium heat.


Cook for 2-3 minutes until they look this color. Put them into the bowl with the onions.


8. Put the asparagus and garlic in the pan on medium heat.


Add 1/2 cup of white wine and simmer.


Cook until the asparagus turns a bright green color and put in the bowl with the shrimp and onions.


9. Make the sauce. Add the seasoning, milk, and 1/2 c olive oil to the pan. Whisk over medium heat until it thickens.









10. Add the bowl of asparagus, garlic, shrimp, and onions to the sauce.


11. Stir to incorporate.


12. Add the cheese and tomato.


13. Add the cooked pasta.


14. Stir to incorporate.


15. Serve with extra cheese on top. Enjoy!


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Apple Chicken Sausage and Spinach Salad

What you'll need:
For the sausage:
Cast iron skillet
1 package of Aidell's chicken apple sausage
1 Bud Light
Fennel seeds
Tabasco sauce
Dale's seasoning
1-2 tsp cranberry juice
Salt
Pepper

For the salad:
Spinach
Cucumber
Cherry tomatoes

Dressing:
1 tbsp dijon mustard
2 tsp lemon juice
1tbsp extra virgin olive oil
2-3 shakes of rice wine vinegar
Salt
Pepper

1. Boil the sausages in a Bud Light, cranberry juice, fennel, Dale's, a few shakes of Tabasco, salt, & pepper mixture. Boil 5 minutes on each side. Boiling the sausage will make it juicy.





2. Slice the ingredients for the salad and prep the dressing. Keep on the sideuntik you're ready to eat.





3. Pour the liquid out of the skillet. Heat it up and place sausages on to get a crispy, brown skin.


4. Finished meal; serve with Dijon sauce for dipping.





5. Here's a photo of the sausage sliced through. You can see the pieces of apple inside.


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Beef, Veggie, and Noodle Stir Fry

What you need:
Wok pan


Garlic powder
Ginger powder
Spicy peanut sauce
Rice wine vinegar
Wok oil
Sesame oil
Low sodium soy sauce
Spaghetti


Sliced red onion
Carrots
Cucumbers
Garlic


Beef tenderloin cut into pieces

1. Heat up the water to cook the pasta. Undercook by 1-2 minutes according to directions on box. While the pasta is cooking, heat up the wok pan and add in some wok oil. Cook the onions on medium heat stirring occasionally and covering with the lid.






2. On a cast iron skillet, sear the meat on both sides & set aside to rest.



3. When the onions begin to caramelize add the sliced carrots. Pour in some dry vermouth or white wine to help steam the carrots and onions. Stir and cover; let cook for 3-4 minutes.



4. Add in the cucumber and garlic.



5. Stir in the cooked pasta. Add garlic powder, ginger powder, spicy peanut sauce,
rice wine vinegar, sesame oil, and low sodium soy sauce.



6. Stir in the cooked meat and serve.



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Italian Breakfast Casserole

I made this casserole one Saturday morning to surprise Kenny. I used what I could find in our kitchen. It turned out to be a great, fresh tasting casserole.

What you need:
1 glass 5 x 5 pan
Cooking spray
1 can of uncooked croissant dough
8-10 cherry tomatoes (diced)
1 lb. Italian sausage(I used hamburger meat but the Italian sausage would give it even better flavor)
Fresh rosemary (chopped)
Fresh basil (chopped)
1 container of cream cheese (melted)
Parmesan (shredded)
1/2 a white onion (chopped)
2-3 cloves of garlic (chopped)
3 eggs

1. Spray your pan with cooking spray and line with 4 croissant dough pieces.



2. Cook the onions in a nonstick skillet until they are caramelized.



3. Cook the meat and add to the bowl with the onions.






4. Add herbs, tomatoes, parmesan, and garlic to the bowl. Stir to combine.



4. Crack the 3 eggs into the bowl and add the melted cream cheese; stir to combine.



5. Pour the mixture into the croissant lined pan.



6. Sprinkle about 1/4 c of parmesan over the mixture. Top with training croissant dough.






7. Cook in the oven on 375 degrees for 30 minutes or until the croissants are golden brown.



8. Yum! Enjoy!



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