0036. Salmon & spinach alfredo

• 1/4 (cup) butter
• 1 (cup) heavy cream
• 1 (cup) freshly grated Parmesan cheese
• 1/2 (pound) smoked salmon, chopped
• 1 (cup) chopped fresh spinach
• 1 (tablespoon) Italian seasoning blend
• 1 (16.0 ounce package) fettuccine noodles

1. In a medium saucepan over medium heat, melt the butter and whisk in cream. Cook on medium high heat to reduce until mixture coats the back of a spoon. Gradually stir in the Parmesan cheese until melted.
2. Crumble salmon into the cream mixture. Stir in the spinach and Italian seasoning. Taste and adjust seasoning. Cook and stir about 3 minutes, until heated through. Serve over fettuccine.

Cook Time:

20 minutes

Prep Time:

15 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

35m

0035. Jambalaya

Cook Time:

30 minutes

Prep Time:

5 minutes

Servings:

6

Wait Time:

0 minutes

Ready Time:

35m

Rating:

• 1 (pound) fully cooked kielbasa sausage, cut into 1/2-inch slices
• 1 (pound) boneless skinless chicken breast halves - cubed
• 1 large onion, chopped
• 1/2 (cup) chopped celery
• 1/2 (cup) chopped green pepper
• 4 garlic cloves, minced
• 2 (tablespoon) butter
• 1 (14.5 ounce can) diced tomatoes, undrained
• 1 (6.0 ounce) can tomato paste
• 1/2 (teaspoon) hot pepper sauce (I like Louisiana Hot Sauce, PK prefers Tobasco)
• 1/4 (teaspoon) cayenne pepper
• 1/8 (teaspoon) garlic powder
• 1/8 (teaspoon) white pepper
• 1/8 (teaspoon) ground black pepper
• 1/2 (pound) uncooked medium shrimp, peeled and deveined
• Hot cooked rice

1. In a Dutch oven or large saucepan, saute the sausage, chicken, onion, celery, green pepper and garlic in butter until chicken is browned. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken is no longer pink.
2. Stir in shrimp; cover and simmer for 4 minutes or until shrimp turn pink. Serve over rice if desired; or cool, cover and freeze for up to 2 months.

0034. Not Red Spaghetti

• 1 (pound) Italian sausage
• 4 (ounce) fresh mushrooms, sliced
• 3 (tablespoon) butter
• 1/2 (cup) chicken broth
• 1 zucchini, sliced
• 4 green onions, chopped

1. In large skillet, over medium heat, cook sausage, onion and mushrooms in butter, until sausage is brown. Add chicken broth and stir. Add zucchini and cook, uncovered, until zucchini is crisp-tender. Serve over pasta.

Cook Time:

20 minutes

Prep Time:

5 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

25m

0033. Beef Enchiladas

Cook Time:

25 minutes

Prep Time:

20 minutes

Servings:

4

Wait Time:

0 minutes

Ready Time:

45m

Rating:

• 2 (15 1/2 ounce can) enchilada sauce
• 1 (pound) lean ground beef
• 1/2 (medium) onion, diced
• 1 (cup) cooked rice (or quick cook some minute rice while meat is browning)
• 1 (cup) shredded colby jack cheese
• 8 (6 inch) flour tortillas

1. Preheat oven to 375F.
2. Pour 1/2-cup enchilada sauce in one 9 x 13 casserole dishes, and set aside.
3. Spray non-stick skillet with vegetable oil spray and brown ground beef and half the onion until done.
4. Stir the cooked rice into the beef. Add 1 cup of enchilada sauce and 1/2 cup cheese. Mix well.
5. To roll enchiladas: Place 1/2 cup of meat mixture in middle of each flour tortilla, roll up loosely and place seam side down in casserole dish. Roll all remaining tortillas and meat (4 tortillas of each).
6. Pour remaining enchilada sauce over rolled tortillas and top with remaining cheese.
7. Bake for 20-25 minutes until bubbly and hot. Serve with sour cream.

***I don't measure the amount of enchilada sauce. I don't care for it that much so basically I just pour a little into the bottom of the casserole dish to keep the enchiladas wet, pour enough into the rice mixture to get it wet, and pour enough on top to make sure the tortillas don't dry out while they bake. And of course I use WAY MORE CHEESE than is strictly necessary. :) I top with guacamole and/or sour cream and black olives because they're delicious and all meals should include guac and black olives. lol. Also, I use corn tortillas instead of flour. Because corn tastes better.