Sweet and Spicy Chili Shrimp

1 lb shrimp peeled and deveined 

5 small sweet peppers diced

4 scallions diced

2 cups cooked basmati rice

3/4 cup sugar

1/2 cup rice vinegar

1/4 cup water 

1 TB minced garlic

1 TB crushed red pepper flakes 

1/2 TP salt

3 TB ketchup 

Sauté peppers and scallions, remove from heat

Sauté shrimp

In sauce pan over medium heat cook bring sugar, vinegar, and water to a rolling boil.

Add garlic, red pepper flakes, salt, and ketchup whisk together

Reduce heat, simmer for five minutes

Add back peppers and scallions, top with 1/2 the sauce mixture and simmer five minutes

Remaining sauce maybe stored in airtight container in refrigerator for up to one week.

Serve shrimp over rice.

Chicken over pasta smothered in mushroom asparagus and bacon cream sauce

1/2 lb cooked bacon, crispy and crumbled

1 bunch of asparagus cooked, cut into 1/2 inch pieces

1 lb chicken breast cooked, cut into strips

Pasta noodles, cooked per box directions

4 Tb butter

3 cloves garlic, chopped

1 package sliced mushrooms, portabella

1/3 c white wine

1 Tb lemon juice

1 Tb Worcestershire sauce

1 pint heavy cream

1 Tb flour

Salt and pepper to taste

Sautée 3 Tb butter and garlic for few minutes

Add mushrooms and cook 5 minutes

Add lemon juice and white wine, cook off wine

Add Worcestershire sauce and whisk in cream

Melt 1 Tb butter in separate bowl add flour and whisk together. Pour mixture into pan with other ingredients.

Add salt and pepper to taste and let thicken.

Add bacon and asparagus, remove from heat.

Place pasta in shallow bowl, add chicken, cover with mushroom sauce.

Sprinkle with Parmesan cheese.

Asparagus Dijon salad

1 bunch of asparagus 

2 Tbsp bacon pieces

1 egg, hard boiled and sliced

Dressing:

2 Tsp Dijon mustard

1 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

1 Tsp syrup

Salt and pepper to taste

Cook asparagus stocks in boiling water 2-3 minutes. Drain and run under cold water. 

Mix dressing ingredients together and then pour on top of chopped asparagus add bacon and egg.

Chill for 30 minutes before serving. 

Tuna patties

2 pouches of tuna

3 scallions, chopped

1/2 Tbsp Old Bay

1 Tbsp lemon juice

1 egg

1 Tsp Dijon mustard

1/3 cup breadcrumbs

Mix together and form patties. 

Heat 2 Tbsp extra virgin olive oil over medium heat in pan.

Cook parties until brown on each side, 5 minutes.

Topping:

1/4 cup mayo

1 Tsp chili powder

1 Tsp lemon juice

Strawberry banana protein smoothie

2 cups 7 up

2 cups frozen strawberries

1 medium banana, sliced

1 serving protein powder

Blend until smooth.

Serve.

Sweet potato patties

2 sweet potatoes, peeled, diced, and microwaved until tender

1 Tbsp butter

1 egg, beaten

1/4 cup flour

1/2 tsp sea salt

2 shallots, minced

Melt butter in frying pan over medium heat.

Mix in a bowl sweet potatoes (mashed), egg, flour, sea salt, and onions.

Form patties and place into frying pan cook for 3-5 minutes on each side.

Beef pot roast with veggies and gravy

Beef Roast (chuck roast, shoulder steak, boneless chuck roast, chuck shoulder pot roast, rump roast or bottom round).

1/2 bag baby carrots

1 yellow onion, peeled, cut into quarters

1 bag of small potatoes, washed

1 cup hot water with 2 Tbsp Better than bouillon beef base

season salt

2 Tbsp extra virgin olive oil

2 Tbsp corn starch

Warm crock pot on low, spray with non-stick spray.

In a pan over medium-high heat warm oil, sprinkle roast with season salt and brown on each side.

Add to the crock pot carrots, onion, potato, and beef base mixed in water.

Top veggies with roast, cover and cook on low 6 hours or until roast is cooked.

Remove veggies and roast from crock pot, leaving the beef base in the crock pot, turn heat to high and whisk in corn starch and let cook for 5 minutes before removing from heat.

Serve roast and veggies warm with gravy.