Menu #27 Lemon Herb Shrimp with Brown Rice
1 cup instant rice
2 cups water
1 can shrimp, drained
1 can peas, drained
1/8 cup extra virgin olive oil
2 Tbsp. lemon juice ( reconstitute lemon juice crystals)
1/2 teaspoon dried dill (or more to taste)
Cook rice in water according to package directions.
Combine olive oil, lemon juice, dill. Set aside.
In skillet, heat 1 tablespoon olive oil. Saute the shrimp, then stir fry in the peas, and rice. Cook 2 minutes.
Add lemon juice mixture. Serve immediately.
#28 Menu Garlicky Chickpeas with Potatoes and Tomatoes
Cooked Spinach
Garlicky Chickpeas with Potatoes and Tomatoes
1 Tablesp. olive oil
1 teaspoon garlic powder
1 16 oz. can potatoes, drained and diced.
one 15.5 oz. can garbanzo beans, drained (and rinsed if possible)
one 14.5 ounce can diced tomatoes, drained
Freshly ground pepper.
Heat oil in cooking pot. Add potatoes,garbanzo beans, tomatoes, garlic powder, and pepper to taste. Cover and cook until flavors are blended and tomatoes broken up and saucy, about 10 minutes.
Serve with spinach on the side. (Or you can chop the spinach and mix it into the main dish.)
Menu #29 Easy Southwest Spaghetti
This is the easiest meal in the world!
Open can chili...heat it in cooking pot.
In another pot, cook 4 oz. spaghetti in water according to package directions. we like to use whole wheat spaghetti. It looks the same as regular only it has a lot more fiber! Drain the spaghetti and serve on plates. Put 3/4 cup chili (1/2 can) on top of each pile of spaghetti. Serves 2.
#30 Stove Top Cheddar Crab Casserole
1 can chicken broth
3/4 cup instant rice
1 can crab, drained and flaked
1 4 oz. can sliced mushrooms, drained (Bits and pieces OK)
1/2 cup cheese sauce
1/4 cup slivered almonds
1/2 cup cracker crumbs sauted in 1/2 Tablespoon olive oil...to sprinkle on top.
Cook the rice in the broth. That takes about 5 minutes. Add the crab, mushrooms, the cheese sauce, the slivered almonds. Stir and heat through. Serve on plates, sprinkle with the fried cracker crumbs.
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