Bayou Shrimp Stew

Ingredients:

6 Tbsp Butter (can use Smart Balance as Substitute)

6 Cloves Garlic, chopped

3/4 cup Bread Crumbs

2 tsp Herbes de Provence

Salt and Pepper

12 oz. Andouille Sausage, sliced 1/4 inch thick

2 Onions, finely chopped

1 Yellow Pepper, chopped

1/3 cup Flour

1 cup Frozen Edamame

2- 12oz cans White Beans, rinsed

2 lbs. Large Shrimp, peeled and deveined

Directions:

In medium skillet, melt 4 tbsp butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 tsp herbes de Provence, 1 tsp salt and 1/4 tsp pepper. Remove from heat. In a dutch oven, cook sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to plate. Add the remaining 2 tbsp of butter, remaining garlic and 1 tsp of herbes de Provence , the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups of water and bring to a boil over med-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3-5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.

http://www.rachelraymag.com/

Poor Man's Gumbo

Ingredients:

12 Slices Bacon (about 1/2 pound)

2 Ribs Celery, chopped

1 Onion, chopped

1-14.5 oz. can Diced Tomatoes

1-12 oz. can Solid White Tuna Packed in Water

1/4 Cup Tomato Paste

1 Jalapeno Chile, seeded and chopped

1 tsp. Zatarain's

1 1/4 Cup Rice

Directions:

In large, heavy skillet, cook the bacon over medium heat until crisp. Transfer to a paper-towel lined plate. Drain off all but 1/4 cup bacon fat and return the skillet to the heat. Add celery and onion an dcook until tender, about 5 minutes. Add the tomatoes, tuna and its liquid, tomato paste, jalapeno and 1 cup of water and simmer until thickened, about 20 minutes. Whisk in the Zatarain's powder and remove from heat. In medium saucepan, bring 2 1/4 cups salted water to a boil. Stir in rice and cover, lower the heat until the water in absorbed, about 20 minutes. Serve the gumbo over rice and crumble the bacon on top.

www.rachelraymeg.com

Sausage and Roasted Pepper Pasta

Ingredients:

1 lb. Penne Pasta (Whole Wheat or Omega Enhanced Variety)
1 1/4 cups Broccoli Florets
3 Tbsp. Olive Oil
4 links Hot or Sweet Turkey Sausage
1 cup Chopped Jarred Roasted Red Bell Peppers
2 tbsp Chopped Fresh Parsley
1/2 tsp Salt
1/8 tsp. Hot Red Pepper Flakes

Directions:

Cook pasta in a large pot of boiling salted water according to package label directions, adding broccoli for last 3 minutes of cooking. Drain well in a colander. In a medium nonstick skillet warm 1 Tbsp olive oil over medium-high heat. Add sausage and cook, turning frequently, for 10 to 12 minutes, or until well browned and cooked through. Transfer sausage to a cutting board. When cool enough to handle, cut sausage crosswise into 1/2-inch-thick slices. Return pasta and broccoli to cooking pot and add sausage, roasted peppers, remaining olive oil, parsley, salt and pepper flakes. Toss to combine well; serve hot.

http://www.allyou.com/

Tortellini with Ham and Peas

Ingredients:

1 lb. Fresh or Frozen Cheese Tortellini

1 cup Frozen Peas

3 Tbsp Unsalted Butter, Cut Into Pieces (Try Smart Balance)

1/2 cup Heavy Whipping Cream (Try Fat Free Variety)

Salt and Pepper to Taste

1/2 cup grated parmesan

1/4 lb. Low Fat Ham, Chopped

Directions:

Bring large pot of salted water to a boil. Cook tortellini until al dente (follow package directions). Add peas to pot for the last 30 seconds of cooking time. Drain tortellini and peas and return to pot. Stir in butter, cream, salt, pepper, parmesan and ham. Turn stove on to medium heat and cook, stirring, until ingredients are heated through, about 2-3 minutes. Serve immediately.

http://www.allyou.com/

Chicken and Broccoli Alfredo

Ingredients:



8 oz. package of Linguine (whole wheat or omega enhanced variety)

1 cup Fresh or Frozen Broccoli Flowerets

2 tbsp Butter

1 lb. Skinless, Boneless Chicken Breast Cut Into 1 1/2 " Pieces

1 10-11oz can Campbell's Condensed Cream of Mushroom Soup (choose 98% Fat Free or 25% Less Sodium)

1/2 cup Low Fat Milk

1/2 cup Grated Parmesan Cheese

1/4 tsp Ground Black Pepper



Directions:



Prepare linguine according to package directions. Add broccoli during last 4 minutes of cooking time. Drain broccoli and linguine in colander. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until browned, stirring often. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Top with additional parmesan cheese.



Substitutes: Use Grilled chicken breast, cut into chunks instead of boneless chicken. You can also use 1 lb. fresh large shrimp, shelled and deveined, instead of chicken. Cook shrimp until pink.



campbellskitchen.com

What To Do About Drugs?

This "letter to the editor" appeared recently on the editorial pages of many national newspapers and has been seen on the internet in the form of a blog.

If you are a parent, a concerned citizen or a young adult just trying to do the right thing but are surrounded by peer pressure, consider your following options...

The other day, someone at a store in our town read that a Methamphetamine lab had been found in an old farmhouse in the adjoining county and he asked me a rhetorical question, "Why didn't we have a drug problem when you and I were growing up?" I replied, I had a drug problem when I was young: I was drug to church on Sunday morning. I was drug to church for weddings and funerals. I was drug to family reunions and community socials no matter the weather. I was drug by my ears when I was disrespectful to adults. I was also drug to the woodshed when I disobeyed my parents, told a lie, brought home a bad report card, did not speak with respect, spoke ill of the teacher or the preacher, or if I didn't put forth my best effort in everything that was asked of me. I was drug to the kitchen sink to have my mouth washed out with soap if I uttered a profanity. I was drug out to pull weeds in mom's garden and flower beds and cockleburs out of dad's fields. I was drug to the homes of family, friends and neighbors to help out some poor soul who had no one to mow the yard, repair the clothesline, or chop some firewood, and, if my mother had ever known that I took a single dime as a tip for this kindness, she would have drug me back to the woodshed.

Those drugs are still in my veins and they affect my behavior in every­thing I do, say, or think. They are stronger than cocaine, crack, or heroin: and, if today's children had this kind of drug problem, America would be a better place. God bless the parents who drugged us.

Cherry Bread Pudding

Ingredients:
1-8oz. French Bread Loaf, cut into 1-inch pieces
Vegetable Cooking Spray
2 cups Fat Free Milk
1/2 of 12oz. can Fat Free Evaporated Milk
3/4 cup No-Calorie Sweetener (like Splenda)
3/4 cup Egg Substitute
1/4 cup Sugar
1 Tbsp Butter, melted
1 tsp Vanilla Extract
1/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
Cherry Sauce (cook sauce while bread pudding is baking)

Cherry Sauce Ingredients:
1 (15oz) can Pitted Tart Cherries in Water
3 Tbsp Light Brown Sugar
2 Tbsp Cherry Flavored Liqueur

Directions:
Preheat oven to 350 degrees. Place bread in pieces in 6 (8 oz) ramekins coated with cooking spray. Place ramekins on baking sheet. Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes. Bake at 350 degrees for 30-35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon cherry sauce over bread pudding.

Directions for Cherry Sauce:
Combine all ingredients in a small saucepan. Cook over medium-high heat, stirring occasionally, 16 to 18 minutes or until most of the liquid is reduced.

(www.southernliving.com)