Simple Garlic Shrimp

Ingredients:

1 1/2 Tablespoon olive oil
1 lb large shrimp, thawed, peeled and deveined
6 cloves garlic, minced
salt and pepper to taste
1/4 teaspoon crushed red pepper
3 Tablespoons lemon juice
1 Tablespoons caper brine
1 1/2 teaspoon plus 1 1/2 Tablespoons cold butter
1/3 cup chopped fresh parsley

-------------------------------------------------------------------------------------------------------------------

Directions:

Heat oil in heavy skillet over high heat until hot but not smoking. arrange Shrimp in an even layer on the bottom of the skillet and cook for 1 minute without stirring.

Season shrimp with salt, cook stirring, until shrimp begin to turn pink, about 1 minute.

Add garlic and red pepper and cook, stirring 1 minute. Stir in lemon juice, caper brine and 1 1/2 teaspoons butter and half of the parsley. Cook till butter is melted, about 1 minute, turn heat to low, Add remaining butter and cook swirling in skillet (I take the shrimp out at this time) until butter is melted to form a creamy sauce, add the shrimp back and cook till shrimp are done, probably not at all!.

Serve over rice or pasta, garnish with remaining parsley and parmesan cheese.

Also, I do this without the caper brine when I don't have it!

Pasta Fagioli in the Crockpot

Ingredients:

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

-------------------------------------------------------------------------------------------------------------------

Directions:

Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Add pasta the last 30 minutes.

Easy Mac & Cheese - Amy's favorite

Ingredients:

1 lb macaroni
1/3 cup flour
Salt & pepper
2 1/2 cups of shredded cheddar cheese
1/2 cup skim milk

-------------------------------------------------------------------------------------------------------------------

Directions:

Cook pasta according package directions. Drain.

In a baking dish (13 x 9), grease bottom with spray oil. Layer 1/2 of the cooked macaroni and half of the cheese. Sprinkle some flour on top and some salt & pepper. Layer the rest of the macaroni and repeat with the flour and salt & pepper. Pour milk over the top. Cover with remainder of the cheese and bake at 350 for about 30 minutes. If the top is not crispy turn the broiler on and brown.

Recipe is in LoseIt App
Makes 8 servings of about 1 1/2 cups each
2770 calories for the entire recipe
346 calories per serving