Tangy Lime Shirmp

1lb medium shrimp, patted dry
4 tbsp of butter
1/4 cup chopped shallots
1/4 cup lime juce, plus 1 tsp grated zest
1/4 tsp crushed red pepper
1/3 cup chopped cilantro

Season Shrimp.  Heat large skillet over med-high; add 1/2 tsp butter and shrimp.  Cook shrimp through, 1 to 2 mins; transfer to plate. Over med-low heat, melt 1 tbsp of butter, add shallots, lime juice and crushed red pepper; cook 2 mins.  Add remaining butter, zest, shrimp and cilantro; toss.

Polynesian Meatballs

1 can (20 oz) crushed pineapple
1 pkg (20 oz) ground turkey, chicken, beef
2 cups Minute brown rice
3/4 cup green onions, thinly sliced and divided
1/2 cup teriyaki sauce divided
1 egg lightly beaten
1 tsp ground ginger
1/2 tsp ground nutmeg
2 tbsps orange marmalade

Preheat oven to 350

Drain 1/2 cup crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.

Combine meat, rice, 1/2 cup pineapple, 1/2 cup of green onions, 1/4 cup teriyaki sauce, egg, ginger and nutmeg in large bowl.  Mix well.

Scoop mixture and gently roll into balls.  Place in pan with sides.  Bake for 25-30 mins or until meatballs are done.

While meatballs are cooking, to make sauce, combine remaing pineapple and juice, remaining 1/4 cup teriyaki sauce and orange marmalade in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered 3-4 mins.  Stir in remaining 1/4 cup of green onions. 

Top cooked meatballs with sauce. Serve over ot cooked rice with additonal green onions and garnish with pineapple chunks if desired. 

Homemade Applesauce in Crockpot

6 medium apples

1/2 cup Water

1 tsp. – 1 tbsp. Cinnamon

1 tsp. Sugar {this can be adjusted based upon the sweetness of the apples you use}

1/2 tsp. Vanilla Extract

Peel and core apples.
Chop up into chunky pieces.
Place apples in crockpot.
In separate bowl, combine water, cinnamon, sugar, and vanilla.
Pour mixture over apples in crockpot, and stir around, so apples are evenly coated.
Cover crockpot, and cook on low for 4 hours, or until soft.
Once apples are soft, remove from crockpot and mash with a hand masher.
This will make a chunky applesauce.
For creamier applesauce, mix with a hand mixer.

Parmesan Encrusted Chicken

1/2 cup of real mayonnaise
1/4 cup grated parmesan cheese
4 chicken breast halves
4 tsp. breadcrumbs

Combine mayonnaise with cheese.  Arrange chicken on baking sheet.  Top with mayonnaise mixture.  Sprinkle with bread crumbs.  Bake 20 mintues at 425. 

Carrot Cake Cookies

Carrot Cake Cookies
1 cup whole-wheat flour
½ tsp baking soda
1 ½ cups rolled oats
1 tsp cinnamon
1 tsp dry ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
2 egg whites
¾ cup dark brown sugar
¼ cup vegetable or canola oil
¼ cup drained crushed pineapple
½ cup fat-free milk
2 tsp vanilla extract
1 cup raisins
1 cup grated carrots
½ cup chopped walnuts
Heat oven to 375. Lightly coat 2 large baking sheets with cooking spray. In a medium bowl, combine the flour, baking soda, rolled oats, cinnamon, ginger, cloves and nutmeg. In a second medium bowl, combine the egg whites, brown sugar, oil, pineapple, milk and vanilla. Add the liquid ingredients to the dry ingredients,, then stir to combine. Stir in raisins, carrots and walnuts. Drop by the tablespoonful on to the prepared cookie sheets, leaving 2 inches between them. Bake for 12 to 15 minutes, or until golden around the edges and slightly firm to touch.

Shrimp and Cheese Grits

1 1/2 cups quick- cooking grits
One 12oz can evaporated milk
1 1/2 cups grated cheddar cheese (about 5 oz)
5 scallions, white and green portions thinly sliced separately
salt and pepper
6 slices of bacon, thinly sliced crosswise
1lb large shrimp, peeled and deveined

1. In a large saucepan, bring 5 cups of water and evaporated milk to a boil.  Lower the heat to med-low, stir in grits, partially cover and simmer, stirring, until just thickened, about 15 mins.  Remove from heat, stir in cheese and three-quaterse of the scallion greens, season with salt and pepper and cover to keep warm. 

2. While grits are cooking, in a large skillet, cook bacon over med-high heat until almost crisp, about 8 mins.  Season the shrimp with salt and pepper and stir into the pan along with the scallion whites; cook until the shrimp is opaque, about 3 mins.

3. Divide the grits among bowls and pour shrimp mixture over the top.  Sprinkle with remaining scallions.

Tostadas

6 (6 inch) flour or corn tortillas
3/4 cup refried beans
3/4 cup salsa
1 cup shredded cheese
1tbsp chopped cilantro
1 cup lettuce
2 tbsp sour cream

1. Preheat oven to 400.  Mist every other cup of a 12-cup muffin tin with nostick cooking spray.  Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 mins. 

2. Divide beans among tostadas, top with salsa and sprinkle with cheese.  Return to over and bake until warmed through, 7-10 mins. 

3. Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream.  Serve with extra salsa, if desired.