Cajun Shrimp and Sausage Veg Skillet

 Ingredients:

1 lb large shrimp peeled and deveined

14 oz pork or chicken sausage, sliced

2 zucchini, sliced

2 yellow squash, sliced

1 bunch aspraagus, chopped into bite size pieces

2 red bell peppers

1 onion

salt and pepper

2 Tbsp olive oil

2 Tbsp cajun seasoning

Directions:

In a large bowl combine all ingredients and toss until coated

Heat large skillet on med-high

Add all ingredients and cook 5-7 minutes until shrimp is pink and veggies are tender

Butternut Squash Hot Pot

olive oil
1 large onion
salt
2 tsp red curry paste
1 tsp cumin
1 tsp coriander
1 large butternut squash, peeled and cut into 1 1/4 inch chunks
2 x 15oz coconut milk
1 cup chicken broth
3 tbsp soy sauce
1 can white beans
1 bunch cilantro

In large wide pan saute onion in oil over medium heat until softtened
add cumin and coriander

Raise heat to medium-high. Add squash. Stir for 1 minute.
Add coconut milk, chicken broth, and soy sauce
simmer about 20 minutes or until squash  is tender

Add beans. Simmer partly covered for 10 minutes
salt and pepper to taste
add curry paste
serve with cilantro

Green Beans with Goat Cheese, Tomatoes, and Almonds

1/2 cup sliced almonds

2 pounds haricots verts (tiny green beans), trimmed

3 tablespoons sherry vinegar*

2 tablespoons fresh lemon juice

3/4 teaspoon salt

1/2 teaspoon pepper

1/3 cup olive oil

1 pint cherry tomatoes, halved

2 shallots, thinly sliced

2 garlic cloves, minced

1/2 (4-oz.) goat cheese log, crumbled

1. Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

3. Whisk together vinegar and next 3 ingredients in a large bowl; add olive oil in a slow, steady stream, whisking constantly until blended and smooth. Add cherry tomatoes, shallots, garlic, and green beans; toss to coat.

4. Top green bean mixture with crumbled goat cheese and toasted almonds.

*White wine vinegar may be substituted.

Broccoli Salad

1 head of broccoli, chopped
8 slices of bacon, cooked and crumbled
1/2 cup chopped red onions
1/2 cup raisins
8 oz sharp cheddar, chopped into small cubes
1 cup mayonnaise
2 tsp white vinegar
1 tbsp sugar
1/2 cup halved cherry tomoatoes

mix together and chill in fridge

Sesame Tofu Dressing

1 12oz or 16oz package soft tofu
1 cup hot pepper  rice vinegar
2 cloves garlic
1 bunch chopped cilantro
3 tbs honey
2 tsp sesame oil
2 tsp soy saucce
1/2 tsp hot chili flakes

puree in blender

Mango Salad Dressing

2 mangoes
1/2 c water
1tsp red wine vinegar
2 tsp  rice vinegar
1/4 tsp salt
1/2 tsp onion powder
1/2 tsp basil
1 tsp cayenne

puree in blender

Brown Sugar Bourbon Chicken

4 boneless, skinless chicken breast halves
1 tsp ground ginger
1/2 C soy sauce
2 T onion powder
1/2 C brown sugar
1/3 C bourbon
1/2 tsp garlic powder

Place chicken in baking dish
In a small bowl combine all other ingredients. Pour over chicken.
Let marinate a minimum of 2 hours to overnight.
Bake at 350 in marinade for 30 minutes or until chicken is cooked through