Shrimp Mac

This is a fairly classic dish that is so easy to make, and super delicious. I'm not a huge shrimp eater, but my husband loves the little buggers, so I try to surprise him sometimes. They are a bit expensive here in Colorado (I'm sure you can figure out why), so they are definitely a treat in our home.

This is a basic recipe that you can change up to fit your liking. I almost never make the same thing twice because I always change the ingredients to go along with what we have around the kitchen and what we are in the mood for. Go nuts and see what you end up with!

Shrimp Mac

1/2 Lb of 41/50 peeled and de-veined shrimp

1 lb of GF pasta (we like the Ancient Harvest Quinoa Veggie Curls here)

2 Tbsp Olive Oil (Extra Virgin is nice)

1 small Onion, diced small

1 or 2 cloves of Garlic, minced

2 Cups Chicken Stock

1 Cup Milk

a couple of handfuls of Spinach

2 Tbsp Corn Starch mixed with water to form a slurry

about 5 slices of Bacon, cooked to a crisp and chopped into bite-size pieces

Parmesan Cheese, sliced with a vegetable peeler

Salt and Pepper to taste

any herbs you like, we used rosemary, thyme and oregano

Cook your pasta according to the package directions. In the meantime, heat up the olive oil in a skillet, add the chopped onion and begin to sweat it (not caramelize). Add the minced garlic and cook for just a minute or two, then add the chicken stock and milk. Simmer for a few minutes, and add the corn starch slurry to thicken. Add the spinach (fresh or frozen is fine) until it is completely wilted. Season with the salt and pepper, as well as with your choice of herbs. Add the shrimp in and let them simmer until cooked. They only take maybe 5 minutes tops, until they are pink and a bit curled. Over-cooking will make them chewy and rubbery.

Toss the pasta and sauce together, sprinkle the bacon and parmesan slices over the top. Voila, pasta perfection!

Tender Pork Chops with Herbed Two Squash Pasta

I must say that I am quite proud of this dish...this is a new favorite! We didn't discover our love of squash until after my diagnosis. Since then, it has become a staple in our home, and we are always looking for new ways to use it.

This was a meal that made me dance around my kitchen, it was love at first taste ;)

*Please excuse my picture...our camera is broken, so this comes from my trusty camera phone

Tender Pork Chops with Herbed Two Squash Pasta

4 Pork Chops

1 medium Spaghetti Squash

2 Tbsp EV Olive Oil

1 medium Zucchini Squash, sliced into coins

1/2 White Onion, small diced

2 cloves Garlic, minced

1 Cup Chicken Stock

2 Tbsp Butter

2 Tsp Parsley

2 Tsp Rosemary

2 Tsp Thyme

2 Tsp Basil

Salt and Pepper to taste

Preheat oven to 400 f. Cut the spaghetti squash lengthwise down the center and place both halves face down in a roasting pan half way full of water. Place in the oven for about 45 minutes or until a knife poked into the side slides out easily.

In the meantime, saute the onion and garlic in the olive oil until tender. Salt and Pepper both sides of the pork chops, add the stock to the sauteed onions, nestle in the pork chops and cover the pan with a lid. Turn down the heat to Med Low. Cook the chops low and slow until cooked to your liking. They will stay tender at a low temp.

Once the spaghetti squash is finished baking, pull it out of the oven and let it cool a bit until it is comfortable to touch. Pull out the pork chops onto a plate. Using a spoon, scoop out the seeds from the squash and discard them. Using the same spoon or a fork, gently scrape the spaghetti strands out of the squash skin. Turn up the heat on the pan with the sauteed onions to med high or so, and add the spaghetti and zucchini squash. Toss to coat, melting in the butter and adding the herbs, salt and pepper. Add the chops back in and you are set to go!

Snuggle close to your sweetheart and eat up! Pack the rest for a lunch your co-workers will be jealous of!