Easy Shrimp Tacos

2 pounds raw frozen shrimp

1 bag of slaw mix (or shredded cabbage)

8-12 corn tortillas

Marinade:

1/4 cup olive oil

1 T. lime juice

1/2 T. chili powder

1 t. paprika

1 t. kosher salt

1 t. onion powder

1 t. garlic powder

1 t. cumin

1/4 t. cayenne 

Cilantro Crema:

1 cup sour cream

1/2 cup cilantro leaves

2 t. lime juice

1/2 t. salt

Thaw and dry shrimp. Mix marinade and pour over shrimp. Refrigerate 15-20 minutes. Mix all Crema ingredients in blender or food processor. Set aside. Heat skillet over medium heat. Cook shrimp for 5 minutes or until pink, flipping once.

Korean Rice Bowls

2 lb. ground beef

6 cloves garlic, minced 

1/2 cup brown sugar

1/2 cup soy sauce

4 t. sesame oil

1/2 t. ground ginger

1/2 t. crushed red pepper

1/2 t. pepper

4 cups hot cooked rice

optional: sesame seeds or green onions for garnish

In larger skillet cook ground beef until no longer pink. Drain. Add garlic to meat. In a small bowl, whisk brown sugar, soy sauce, sesame oil, and spices. Pour over beef and let simmer for 5 minutes. Serve over hot rice. Garnish with sesame seeds or green onions, if desired.

Apple Crisp

10 cups sliced peeled apples

1/2 cup sugar

1 t. cinnamon

1 cup flour

1 cup brown sugar

1/2 cup quick cooking oats

1 t. baking powder

1/4 t. nutmeg

1 t. cinnamon

1/2 cup cold butter

vanilla ice cream, optional

Place apples in a large bowl and toss with 1/2 sugar and cinnamon. Put into greased 9x13 pan. Combine flour, brown sugar, oats, and spices. Cut in butter until you get coarse crumbs. Sprinkle over apples. Bake at 375 for 50 minutes or until apples are tender. Serve warm with ice cream.

From Taste of Home

Skillet Enchiladas

1 pound ground beef

1 onion, finely diced

1 t. salt

1/2 t. pepper

2 t. chili powder

1 t. garlic powder

1 t. onion powder

1 can black beans, drained and rinsed

1 can corn, drained

1 can red enchilada sauce, 19 oz.

5 corn tortillas, sliced into thin strips

2 cups cheese, cheddar

3 green onions, sliced (optional)

1/4 black olives, sliced (optional)

Garnish: sour cream, guacamole, chips

Brown ground beef with onion. Drain and return to skillet. Add seasonings, enchilada sauce, beans, and corn. Bring to a boil. Simmer 10 minutes. Stir in tortilla strips. Sprinkle cheese, green onions, and olives on top. Cover with lid and let simmer another 5 minutes until cheese is melted.

Notes: 

I doubled this recipe. 

Mild enchilada sauce might be too hot for some.

Adapted from here

Potato Pancakes

2 cups mashed potatoes

1 cup flour

1 onion, finely diced

1 egg

1/2 t. pepper

1/2 t. salt

oil

chive, optional

Mix potatoes, flour, onion, egg, pepper, and salt in a bowl until batter consistency. I had to add a little milk and the batter was still very thick. Heat oil in skillet over medium heat. Drop circles of batter into hot oil. Cook until golden brown on each side. Set on paper towel. Garnish with chives, if desired.

From All Recipes

Dill Veggie Dip

1 cup sour cream

1/2 cup mayo

1 T. chopped onion (I used dry)

2 t. dried parsley

1 t. dill weed

1 t. seasoned salt

Mix all ingredients well. Cover and refrigerate. Serve with fresh cut veggies.

From Taste of Home

Hot Bacon Dressing

8 slices bacon

2 cloves garlic, minced

2 T. onion, finely chopped

1/3 cup bacon fat

1 T. yellow mustard

2 T. monk fruit sweetener (or sugar)

1/2 cup water

1/3 cup red wine vinegar

1/4 t. Italian

Chop bacon and saute until crisp. Remove from pan. When cool enough, crumble bacon. Keep 1/3 cup of grease in pan. Add garlic and onion and saute until translucent. Add rest of ingredients and bring to boil. Boil uncovered for 5 minutes whisking occasionally to avoid sticking to the pan. Remove from heat and add crumbled bacon. 

Store any leftovers in a glass jar so you can easily reheat the dressing in the microwave.

Makes approx 1 cup.

Almond Cookies

1 cup butter, softened

1 cup sugar

1 egg

1 t. almond extract

3 cups flour

1 t. baking soda

1/2 t. salt

1/4 cup sliced almonds

1 egg white

1/2 t. water

In large bowl, beat butter and sugar until light and fluffy. Beat in egg and extract. Combine flour, baking soda, and salt; gradually add to creamed mixture. Roll into 1 inch balls. Place 2 in. apart on uncreased baking sheet. Flatten slightly with a fork. Press one slice of almond on each cookie. In small bowl, beat egg white and water. Brush over cookies. Bake at 325 until edges and bottoms are lightly browned (~15 minutes). Cool on wire racks.

Yield: 5 dozen 

From: Diana Johnston

https://www.tasteofhome.com/recipes/chinese-almond-cookies/

Cheesy Rice

1 T. olive oil

1/4 cup onion, chopped fine

1/2 t. salt

1 cup white rice

2 cups chicken broth

Cheese sauce:

1/2 cup cheddar cheese, shredded

1/4 cup sour cream (or greek yogurt)

1/4 cup mayo

1/4 cup milk

1/4 t. garlic

Saute onions (and celery) in oil until soft. Add salt. Stir in rice and chicken broth. Bring pot to a boil. Reduce to low and cover with tight fitting lid. While rice is cooking, whisk together all the ingredient to make the cheese sauce. When rice is done, pour cheese sauce over rice and stir to combine. Rice is ready when cheese is melted. 

Serves 5. I double it.

Adapted from: https://momsdinner.net/cheesy-rice/

Easy Lo Mein Noodles

8 oz. spaghetti noodles, cooked and drained

Mix for sauce:

1/3 cup soy sauce

1/4 cup teriyaki sauce

1 T. wine vinegar

2 t. sesame oil

2 cloves minced garlic

1 T. honey

Veggies to equal about 1 cup:

thinly sliced - carrots, peppers, onions

plus anything else you have on hand - pea pods, broccoli, celery, green onion

1 T. olive oil

In a large skillet heat olive oil over medium heat. Add veggies and cook until tender. Remove veggies and add sauce. Simmer until slightly thickened. Add in veggies and prepared noodles. Toss to combine.

Makes about 8 side dish servings.