Italian Sausage Stuffed Shells

1 box of X Large Shell pasta 

Cooked Al Dente add each shell in separated so they don’t cook inside each other and helps reduce tearing 

Pre heat your oven to 350 

Pan fry the Italian sausage till done 

Drain shells and set aside 

You can add separately to each shell a dollop of cottage cheese and a scoop of meat or mix together meat and desired amount of cottage cheese (I add separately)

Set each filled shell in a glass baking dish 

Top evenly on each shell with you favorite spaghetti sauce.  My all time go to sauce is Tuscan Traditions Roasted Red pepper 

Finish off with desired amount of shredded Parmesan cheese

Bake 350° for about 20-30 till sauce is bubbling  

Meat is pre cooked so as soon as it’s hot it’s ready to dish up 

Served well with a side salad and garlic bread 

Enjoy ! 

Chicken Divan

 1 box of chicken flavored Rice a Roni 

Or steam a cup of while rice. 

I use a large oval 6 -8 quart Pyrex Deep casserole dish 

When using the rice a roni  I follow the microwave directions and make it in the casserole dish 

Takes approx 18min

Meanwhile 

I take a 3lb Costco rotisserie chicken and slice it up 

When rice is ready layer the chicken on top of the rice bed 

SAUCE 

1/2 c Mayo 

 1/2 c Sour cream some times I skip the Mayo and just use all sour cream or for a healthier option sun for plain yogurt 

Use 1-2 tbsp of yellow curry powder 

1 can of Cream of chicken soup 

1/4 cup lemon juice 

Mix well ... layer on top of the chicken 

Add a thick layer of cheese I prefer Colby or Mexican blend 

Top with a sleeve of Ritz crackers crushed 

Return to microwave or oven. Until the cheese is melts and chicken is warms back up 

Enjoy this easy one pan dish  !!

Creme Brûlée French Toast

 Who loves Creme Brûlée French Toast !! I’m hooked

8 eggs whisked 

2/3 c heavy cream or milk 

2 tsp Cinnamon 

2 tbsp of grand mariner or salted Carmel Toriani flavor 

Whisk eggs with cream, cinnamon and flavor 

Melt 1/2 c brown sugar in with 

1/2 stick butter and 

1/4 c Caro syrup 

Pour the mixture on the bottom of the pan and add

Chunked or sliced French bread pieces 

Pour egg mixture over the bread and set over night about 8hours   

Bake 350for about 30 min Flip over and cook for 5 more min

Shrimp Ceviche

 1/2 lb thawed pre cooked large shrimp cut into three 

1 English cucumber  (peel if desired)  quarter & cut  

1/2 Red onion- mince or small chucks 

Place in a mixing bowl set aside 

Add the following to a food processor:

Fresh squeezed lime juice, from 2 limes- its important its fresh it doesn't taste the same if its not 

A bunch of cilantro cut off at the head for less stems  

1 jalapeño pepper, de-seed 

2 tbsp of minced garlic 

& a pinch of Kosher salt 

Add mixture to the shrimp, onion and cucumber 

Serve on a tostada with checks of avocado  

lightly spread mayo on the tostada, desired amount of shrimp , cucumber etc... and add avocado 

Makes a great appetizer or a light & fresh lunch 

Enjoy !   

Kalua Pork Tacos

Kahula Pulled Pork Tacos with Coleslaw & Topping Sauce

Pork Roast:

• 1 large pork roast (loin or shoulder)
• Pink Himalayan sea salt
• 1–2 Tbsp hickory liquid smoke
• Banana leaves if available, wrap pork in leaves 
• Optional: 1 cup water (if using a leaner cut like a pork loin)

Instructions:

1. Place the pork roast in a crock pot.
2. Salt generously with pink Himalayan sea salt.
3. Add 1–2 tablespoons of hickory liquid smoke. (Start with 1 Tbsp and add more a few hours in if desired.)
4. If using a lean cut like pork loin, add 1 cup of water to help keep it moist.
5. Cook on low for 6–8 hours, until the meat is tender and easily shredded.

Coleslaw:

• 1 head green cabbage, thinly sliced
• 1 cup mayonnaise
• 1/4 cup sugar
• 1/4 cup lime juice
• 1/4 cup apple cider vinegar
• A handful of chopped cilantro

Instructions:

1. Combine all ingredients in a large bowl.
2. Mix well and refrigerate until ready to use.

Topping Sauce:

• 1 1/2 cups mayonnaise
• 1/2 cup BBQ sauce
• 1/4–1/2 cup brown sugar (adjust to taste)
• A few shakes of Worcestershire sauce
• Optional: 1 Tbsp Mr. Yoshida’s sauce (if available)

Instructions:

1. Combine all ingredients in a bowl.
2. Mix well until smooth, breaking up any clumps of sugar.

To Serve:

• Use small flour tortillas (fajita size recommended).
• Fill each tortilla with shredded pork, top with coleslaw, and drizzle with topping sauce.
• Garnish with fresh cilantro, a squeeze of lime, or sliced avocado if desired.

Yields: 12–20 small tacos, depending on meat portion size.

Notes:

• All measurements are approximate—feel free to adjust to your taste.
• For a tangier slaw, add more lime juice; for a sweeter slaw, add more sugar.
• This recipe is flexible and easy to customize based on your preferences.

 

White Chicken Chili

 3 chicken breasts. Cut in to chunks 

2 boxes of Vegetable Broth or Chicken stock

1/2 Chopped onion

1 large Poblano or Anaheim  pepper chopped 

1/2 - 1 whole Can of corn 

1 can White beans 

1 can Great northern beans 

1 can Pinto beans

1 can of strained diced tomato 

Cannalini beans Beans 

Season the pot with 

3-4 tablespoons of minced garlic 

Tumeric 

Cajuns choice blackened seasoning

Chili lime 

Cumin 

Chili powder —— I just do about 3-5 shakes of each seasoning 

Let it all boil for about 20min ! 

Toppings - All optional 

Avocado

Sour cream 

Crushed tortilla chips 

Fresh cilantro 

Lime wedge 

Smoky Southwest Chicken Salad

         

Smoky Southwest Chicken Salad

A colorful and flavorful salad with smoky chipotle-glazed chicken and a creamy queso-based dressing. (Avocado was added after the photo was taken!)

Ingredients

• 2–3 heads romaine lettuce, chopped
• 1/2 can black beans, rinsed
• 1/2 can corn (Trader Joe’s Roasted Frozen Corn is preferred over canned if available)
• 1 red or green bell pepper, diced (red preferred)
• 1 avocado, diced
• Cherry or grape tomatoes, halved
• Grilled chicken breasts
• Tortilla chips or salad strips (for topping)
• Fresh cilantro and green onions (for garnish)

Chipotle-Glazed Chicken:

Grill chicken until golden and cooked through.

1. In the last few minutes of cooking, add 1/4 to 1/2 cup roasted chipotle salsa to the pan.
2. Let it simmer and glaze over the chicken for extra flavor.

Smoky Southwest Dressing:

• Mild Queso cheese
• Creamy French dressing
• Roasted chipotle salsa I prefer Arriba brand 

Instructions:

1. Combine nearly equal parts of each ingredient (adjust to taste — go a little heavier on the queso if desired).
2. Mix well until smooth and creamy

To Assemble:

1. In a large bowl or individual servings, layer romaine, beans, corn, bell peppers, tomatoes, and avocado.
2. Slice or dice the chipotle-glazed chicken and add to the salad.
3. Drizzle generously with the Smoky Southwest Dressing.
4. Top with tortilla strips or chips.
5. Garnish with chopped cilantro and green onion.

Easy Chicken Enchiladas

 4 Chicken Breasts 

 I throw mine into the instapot for 24 min then shred 

1/2 onion minced 

1/4 C chopped cilantro or green onion OR Both ! 

Tomatos - chopped topping 

Sour cream topping or Mexican Cream 

1/2 red bell pepper chopped - I do it small because it’s less for the kids to notice and harder for them to pick out 

10-12 large flour or corn tortillas 

4 cups of cheese 

1 20 oz Can of Enchilada sauce I prefer Rosarita Brand

Shred chicken and use a large Mixing  bowl 

Add onions and bell peppers you can cook in a small frying pan while the chicken is steaming or throw in raw they will cook inside the tortilla. 

Add 3/4  c shredded cheese I use Costco Mexican blend 

Add about 1/4 the can of enchilada sauce & mix 

Roll your tortillas using a good size heap of the mixture you want to be able to have room fold in each side of the tortilla 

Once you’ve filled your pan evenly coat the enchiladas with the remaining sauce. 

Top with the rest of the cheese about 3 cups or whatever you desire I saw you can’t have too much cheese ;) 

Cover with foil and bake for about 20 minutes on 375°

I know when there is a good bubbling going on in the pan 

The chicken is pre cooked so you just need them to be warm veggies softened and cheese melted. 

Add toppings and enjoy immediately!! 

Served nicely with a side of Roasted Corn or Mexican Rice 

 

Yellow Curry Chicken & Cuscous

 3 Chicken Breasts 

1/2 med sized onion-  minced 

1/2 Red bell pepper- chopped to bite sized pieces 

1 tbsp minced garlic 

2 tsp kosher salt 

2 tbsp yellow curry powder 

1 can coconut milk 

1 tbsp butter 

Start your chicken 

3 chicken breast - mine were frozen so I threw them into the instapot for 16 min they were partially cooked but still undone in the middle so Inwas able to slice them not have it shredded. When done until the pit I thinly sliced them 

Meanwhile 

In a large skillet add butter to onion, peppers, garlic & salt

Cook till tender, once chicken is done slice and add to cook the rest of the way, on medium heat. 

Then add curry powder mix then add the coconut milk. You can adjust the flavor more curry flavor or more of the coconut tastes to your desired taste. I prefer the curry so I use it all & maybe even a little more. 

I served this dish on a box of fast cooking Cuscous Far East Brand that was also curry flavored, it only takes 5 min and your ready to serve. 

Optional modification... toss in broccoli for an extra veggie. 

And you can also add green onion as a garnish Enjoy ! 

Shrimp Tacos with Creamy Cilantro lime slaw

 For the Shrimp Tacos:

• 1 pound large or jumbo shrimp peeled, deveined, and tails removed (fresh or frozen and thawed)
• 1 tablespoon extra-virgin olive oil divided
• 1 teaspoon chili powder
• 1 teaspoon ground chipotle chili
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 6 to 8 corn or flour tortillas
• Garnishes: avocados cilantro, sour cream (or Greek yogurt), lime wedges

For the Slaw and Shrimp Taco Sauce:

• 1 cup nonfat plain Greek yogurt
• 1 tablespoons extra-virgin olive oil
• 1 clove garlic peeled
• 1/2 small jalapeno seeds and membranes removed
• 1/4 cup tightly packed fresh cilantro leaves
• 1/4 teaspoon kosher salt
• Zest and juice of 1 large or 2 very small limes about 2 teaspoons zest and 3 tablespoons juice
• 2 cups shredded cabbage or slaw mix

• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately

Instructions

• Rinse and pat the shrimp dry, then transfer to a large mixing bowl. Drizzle with 1/2 tablespoon olive oil and sprinkle with the chili powder, chipotle chili, cumin, and salt. Toss to coat evenly. Let rest while you prepare the shrimp taco sauce and slaw.
• Prepare the sauce and slaw: In a food processor fitted with a steel blade, process the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice. Taste and adjust seasonings as desired. Place the cabbage in a mixing bowl and toss with about 1/2 cup of the sauce. Add more sauce if you desire a creamier slaw, then reserve the rest of the sauce for serving.
• Cook the shrimp: In a large nonstick skillet over medium high, heat the remaining 1/2 tablespoon olive oil. Add the shrimp and sauté just until the shrimp is cooked through and no longer translucent in the center, about 4 minutes. Do not overcook! Transfer the shrimp immediately to a plate.
• Warm the tortillas (optional) and assemble the tacos: If you like, warm the tortillas in the microwave (put them in a stack and cover them with a lightly damp towel) or a 250 degree F oven while the shrimp cook. To serve, fill the tortillas with your desired number of shrimp, then top generously with the slaw, extra sauce, a squeeze of lime juice, and any other desired toppings. Enjoy immediately.

Note:

• The shrimp tastes best the day it is made but can be stored in the refrigerator for up to 3 days. Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads. Slaw can be stored in the refrigerator for up to 2 days, and any extra sauce can be refrigerated for up to 5 days.

Nutrition

SERVING: 1taco (of 8), including tortilla, shrimp, and slaw

CALORIES: 158kcal

CARBOHYDRATES: 14g

PROTEIN: 13g

FAT: 6g

SATURATED FAT: 1g

CHOLESTEROL: 1mg

FIBER: 2g

SUGAR: 3g