Shrimp Scampi Linguini

9 oz. linguini (or spaghetti)

1 tablespoon olive oil

1 lb. medium shrimp, peeled

½ teaspoon garlic powder

½ teaspoon red pepper flakes

1 (14.5 oz.) can diced tomatoes, drained (reserve liquid)

¼ cup white wine vinegar

3 tablespoons lemon juice

½ teaspoon salt

1 (10 oz.) frozen, chopped spinach (thawed and drained)

1 tablespoon dried parsley

½ cup Parmesan cheese

Prepare pasta according to package instructions.

Heat oil in large skillet over medium heat. Add shrimp, garlic powder and red pepper flakes; cook until shrimp start to turn pink (about 2 minutes). Add tomatoes, vinegar, lemon juice and salt; cook about 1 minute. Add spinach and parsley; cook an additional minute. Add drained pasta to pan and toss to coat, adding reserved tomato liquid if more moisture is desired. Serve with Parmesan cheese sprinkled on top.

Pumpkin Cream Cheese Sauce (for ravioli or tortellini)

2 tablespoons butter

2 tablespoons flour

1 (12 oz.) can evaporated milk

¼ cup water

½ teaspoon salt

2 oz. cream cheese

1 cup pureed pumpkin

1/8 teaspoon ground nutmeg

Melt butter in small saucepan over low heat. Stir in flour using a whisk. Add milk, water and salt. Raise heat to medium and stir occasionally until thickened (heavy coat on spoon). Add cream cheese, pumpkin and nutmeg. Stir with whisk until sauce is smooth. Serve over cheese ravioli or tortellini, cooked according to package instructions.

Creamy Tomato Sauce (for ravioli or tortellini)

2 tablespoons butter

2 tablespoons flour

1 (12 oz.) can evaporated milk

¼ cup water

½ teaspoon salt

1 (14 oz.) can pureed tomatoes

½ teaspoon Italian seasoning

1 teaspoon white wine vinegar

Melt butter in small saucepan over low heat. Stir in flour using a whisk. Add milk, water and salt. Raise heat to medium and stir occasionally until thickened (heavy coat on spoon). Add tomatoes, Italian seasoning and vinegar. Stir with whisk until sauce is smooth; heat until flavors are well combined. Serve over cheese ravioli or tortellini, cooked according to package instructions.

Quick Meatball Stroganoff

2 c dried mushrooms (or 15 oz can mushrooms, drained)

12 oz. can evaporated milk (or 1 ½ cups sour cream)

3 tbsp. lemon juice

10 oz. can cream of mushroom soup (can also use cream of chicken or celery)

½ soup can water

1 t dill

½ t oregano

1/4 t garlic

16 oz. frozen meatballs (Italian or Swedish style)

¼ c cold water

2 t corn starch

8 oz. wide egg noodles

Reconstitute dried mushrooms according to package instructions; set aside. Combine evaporated milk and lemon juice in a small bowl; set aside. In a large saucepan combine soup, water, dill, oregano, and garlic. Using a whisk, stir until smooth over medium-high heat; add meatballs and mushrooms. Bring sauce to a boil then lower heat. Cover and simmer for 10 minutes. Meanwhile, prepare egg noodles according to package instructions. After sauce has simmered for 10 minutes dissolve cornstarch in cold water; add to meatball sauce. Simmer until slightly thickened. Serve over hot egg noodles.

Spicy Peanut Butter Chicken

2 c rice

2 T olive oil

2 pounds chicken breasts, cut into ¼” slices (or 4 cups cooked chicken)

1 cup coconut milk*

6 T peanut butter

6 T ketchup

2 T soy sauce

1 T brown sugar

½ t garlic powder

½ t dried ginger

½ t crushed red pepper

½ t dried basil

¼ t cayenne

*May also substitute water for the coconut milk

Prepare rice according to package directions. Heat oil in skillet; add chicken and cook until no longer pink. Meanwhile, combine remaining ingredients in a medium bowl. Stir until smooth. When chicken is no longer pink, add sauce to skillet. Bring to a boil then reduce heat to simmer for 10 minutes until slightly thickened and flavors are well blended. If sauce becomes too thick add more coconut milk or water. Serve over hot cooked rice.

Mini Meatloaves

1 1/2 pounds ground turkey or beef
1 egg, slightly mixed
1 1/2 cups bread crumbs (3 slices of bread)
1/2 cup spaghetti sauce
1/4 cup dried onion
1 tablespoon Worcestershire sauce
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon garlic
1/2 teaspoon salt
1/4 cup (or more as desired) spaghetti sauce

Preheat oven to 350 degrees. Gently mix all ingredients, except for the last 1/4 cup spaghetti sauce, by hand until just combined. Divide mixture evenly into a 12-cup muffin pan. Top each meatloaf with remaining spaghetti sauce (about 1/2 to 1 teaspoon per meatloaf). Bake for 15 minutes or until cooked through.

Black Beans and Cumin Rice

1 tablespoon olive oil
1 cup rice
1/8 teaspoon garlic powder
1 teaspoon ginger
1 teaspoon cumin
salt and pepper to taste (optional)
1 3/4 cups hot water
1 (15 oz) can black beans, drained and rinsed
1 cup your choice: diced ham, salad shrimp, diced chicken

Heat the oil in a heavy sauce pan. Add the rice, garlic powder, ginger and cumin; stir to combine and heat until fragrant (about 1 minute). Add hot water and bring to a boil. Add salt and pepper (if using). Cover and reduce heat; simmer for 25 minutes. Stir in black beans and choice of meat; recover and continue cooking on low heat until beans and meat are heated through.