Tasty Recipes
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Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas make for a quick and easy dinner-perfect for those busy weekday nights.Shrimp Fajita Ingredients:
1 lb. large or x-large cooked or raw shrimp, peeled, deveined
1 green pepper, deseeded, sliced
1 red pepper, deseeded, sliced
1 red yellow pepper, deseeded, sliced
1 orange pepper, deseeded, sliced
1 small yellow onion, sliced
1/2 lime, juiced,optionalFajita Seasoning Ingredients:
2 tsp chili powder
2 tsp garlic powder
1/2 tsp onion powder
2 tsp paprika or smoked paprika
1 tsp cumin
1/2 tsp salt
2 tsp oregano, dried
1/4 tsp ground black pepperInstructions
- Preheat oven to 425 degrees
- In a small mixing bowl combine all seasonings. Stir until well combined.
- Rinse the cooked shrimp and pull the tails off each shrimp.
- Place shrimp inside of a large zip lock bag. Pour fajita seasonings over the shrimp in the large zip lock bag. Seal bag and shake all ingredients together until the shrimp is well coated.
- Deseed and slice the peppers and onions.
- Line a large baking sheet with aluminum foil. Spray the aluminum foil with non stick cooking spray.
- Place the sliced onion and bell peppers onto the prepared baking sheet.
- Cook in the preheated oven oven for 30-35 minutes.
- Remove vegetables from oven and add the shrimp directly to the sheet pan with the vegetables. Spreading the shrimp out evenly over the all the vegetables.
- Place the baking sheet back in the oven for another 7-10 more minutes if using cooked shrimp. If using raw shrimp-increase the cooking time to 15-20 minutes to ensure they are full cooked.
- Remove from oven. Stir gently to allow the seasoning to combine with vegetables and shrimp.
- Drizzle lime juice over the top, if desired.
- Serve on top of a low point tortilla, over rice, cauliflower rice, or as is.
Makes 4 ( 1 and 1/4 cup) servings
Sweet Potato CasseroleSweet potato casserole is rich is flavor and low in fat.
Ingredients2 tablespoons 1% low fat milk1 1/2 teaspoons brown sugar1 teaspoon ground cinnamon1/4 cup quick cooking oats, dry2 3/4 cups low-sodium sweet potatoes, drained and chopped (about 15 ounces)Directions
- Preheat oven to 350 degrees F.
- In a small bowl, combine milk, brown sugar, cinnamon, and oatmeal. Mix well and set aside.
- In a medium-size baking pan, add the sweet potatoes so that they cover the bottom of the pan.
- Add the oatmeal mixture on top of the sweet potatoes.
- Bake for 20 minutes. Serve hot or refrigerate and serve cold.
Makes 6 servings
Ambrosia
This dessert features fresh fruit, yogurt, and coconut, with a dash of marshmallows for fun. No cooking is required.Ingredients
1 can pineapple chunks (in juice, 20 oz., drained)1 1/3 cups mandarin orange (drained)1 banana (peeled and sliced)1 1/2 cups grape (seedless)3/4 cup marshmallows (miniature)1/3 cup coconut (flaked)1 cup vanilla yogurt, low-fat (8 ounces)Directions
- Drain pineapple and oranges. Use juice as beverage.
- Combine fruit with marshmallows and coconut.
- Fold in yogurt.
- Chill.
- Serve.
Makes 8 servings
Baked Beans
Double or triple this easy recipe to feed a crowd. It’s perfect for a picnic or potluck.Ingredients
1 1/2 cups navy, kidney or lima beans (dry, sorted and rinsed)2 cups water2 cups apple juice1 teaspoon salt2 tablespoons molasses1/2 cup ketchup2 teaspoons vinegar1 teaspoon mustard (dried)Directions
1. Combine apple juice and water. Bring to a boil.
2. Add beans and simmer for 2 1/2 hours until beans are tender.
3. Drain beans, reserve the liquid.
4. Put beans and other ingredients in greased baking dish.
5. Cover and bake at 250° for 3 to 4 hours.
6. Uncover the last hour of baking and add some reserved liquid if beans become dry.
Makes 6 servingsFor more Healthy Dinner Ideas for Families go to
ChooseMyPlate.gov
Texas A&M AgriLife Extension