RECIPES - THURSDAY AND THEN SOME ...

9/9/11
From my SIL, Denise - shared on a FB Recipe Exchange.  Thanks D - this rocks!

Denise 10:55am Sep 6
Shrimp Monterey

2 cloves garlic minced

2 tbs butter
2 lbs (Med.) shrimp ( i like 3) uncooked, peeled
1/2 cup white wine or chicken broth
2 cups shredded Monterey Jack Cheese
2 tbs minced parsley

Saute garlic in butter for 1 min

Add shrimp cook 8 min or until pink
place in baking dish (keep warm)
Add wine or broth to skillet, bring to boil cook for 5 min until reduced.
Pour over shrimp, top with cheese Bake @ 350F for 10 min

I serve with rice and a side salad.



9/16/10 - Thursday Recipe - Mexican "Un"Stuffed Shells


Servings: 16
MY Source:  http://www.onceamonthmom.com/
Author/Source: Pamela @ Recipezaar.com #57772 DOUBLED


Ingredients:
32 ounces seashell pasta, cooked
2 pounds ground beef
6 Tablespoons taco seasoning
1 cup water
4 cups onions, chopped
3 cups salsa
2 cups cheddar cheese, shredded
50.75 ounces tomato sauce
to taste chili powder

Directions:

1. Add seasoning, water, onion, salsa, 1/2 cup cheese, tomato sauce, and chili powder to 2 pounds cooked ground beef. Mix well.

2. Stir in cooked pasta and portion into 4 8 x 8 baking dishes.

3. Sprinkle remaining cheese on top.

3. Cover with foil and freeze. To serve: Bake at 350 degrees for 30 minutes (thawed) or 2 hours (frozen).

Containers Needed: 4 Deep Dish 8x8 pans

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4/23/10 - THURSDAY RECIPE

(CLICK "COOKING THURSDAY" PICTURE TO PARTICPATE IN COOKING THURSDAY)

Pork Chops Stuffed with Smoked Gouda and Bacon


Prep Time: 15 Minutes

Cook Time: 20 Minutes Ready In: 35 Minutes

Servings: 4

Ingredients:

1/4 pound smoked Gouda cheese, shredded
8 slices bacon, cooked and crumbled
1/2 cup chopped fresh parsley
1/4 teaspoon ground black pepper 4 (2 1/4 inch thick) center-cut, bone-in pork chops
2 teaspoons olive oil
1/2 teaspoon salt
ground black pepper



Directions:

You have scaled this recipe's ingredients to yield a new amount (4). The directions below still refer to the original recipe yield (2).

1. Preheat an outdoor grill for medium heat.

2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.

3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.

4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Nutrition


Information

Servings Per Recipe: 4

Calories: 398
Total Fat: 26.1g
Cholesterol: 121mg
Sodium: 1012mg
Total Carbs: 1.5g
Dietary Fiber: 0.3g
Protein: 37.2g

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