SOOO GOOD

Ingredients

4 teaspoons extra-virgin olive oil, divided

2 large red bell peppers, diced

2 pounds asparagus, trimmed and cut into 1-inch lengths

2 teaspoons freshly grated lemon zest

1/2 teaspoon salt, divided

5 cloves garlic, minced

1 pound raw shrimp, (26-30 per pound), peeled and deveined

1 cup reduced-sodium chicken broth

1 teaspoon cornstarch ( I always use a little extra to make it more thick)

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

2. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Nutrition Facts

Calories 226, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 174 mg, Sodium 514 mg, Carbohydrate 14 g, Fiber 4 g, Protein 28 g, Potassium 670 mg. Daily Values: Vitamin A 80%, Vitamin C 210%, Iron 25%. Exchanges: Vegetable 2,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

One Of the Best Turkey Chilli Recipes

1 1/4 pounds lean ground turkey

1  large onion, chopped

1 garlic clove, minced

1 1/2 cups frozen corn kernels

1 red bell pepper, chopped

1 green bell pepper, chopped

1 (28-oz.) can crushed tomatoes

1 (15-oz.) can black beans, rinsed and drained

1 (8-oz.) can tomato sauce

Preparation

1. 1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 7 ingredients until well blended.
2. 2. Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Serve with desired toppings.

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1 (1.25-oz.) package chili seasoning mix

1/2 teaspoon salt

Toppings: shredded Colby and Monterey Jack cheese blend, finely chopped red onion

Preparation

1. 1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 7 ingredients until well blended.
2. 2. Cook at HIGH 4 to 5 hours or at LOW 6 to 8 hours. Serve with desired toppings.

Sour Cream and Chicken Enchiladas

These are the best :)

Sour Cream and Chicken Enchiladas

 

 

2 PKG Enchilada sauce mix

3 ½ cups milk

1 cup sour cream

1 can (4 1/2) ounces chopped green chiles drained

2 TBS oil

1 Lb boneless, skinless chicken breasts (strips)

1 Med Onion

1 Med Bell Pepper

10 Flour Tortillas

2 Cups shredded Mexican Blend Cheese

 

Stir Enchilada sauce mix and milk in medium saucepan. Stirring constantly, cook on medium heat or until thickened. Stir in sour cream and chiles. Set aside

Heat  1 TBS of the oil in large skillet on medium heat. Add chicken; cook and stir 3 min or until lightly browned. Remove from skillet. In same skillet heat remaining 1 TBS oil. Add onion and bell pepper; cook and stir 5 min or until tender. Return chicken to skillet. Stir in ½ cup of the sauce.

Spread ½ cup of sauce in lightly greased 13x9 inch baking dish. Heat tortillas as instructed on package. Divide chicken mixture evenly among tortillas. Fold over tortilla sides; place seam side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.

Bake in preheated 325 F oven 40 minutes or until heated through and cheese is melted