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Seasoned Tropical Shrimp

January 16, 2010 By The Recipe Mom Leave a Comment
islshrimp

islshrimpWhat You Need:

1/2 of an onion, sliced thin
6 garlic cloves, crushed
1 t of ginger
1 sweet potato, halved lengthwise and sliced into 1/4 in. pieces
1 1/2 lbs. shrimp
3 bananas cut into 1/4 in. slices
1 bell pepper, cored, seeded and cut into thin strips
1/2 T of water
1 T of sugar
1 t red pepper flakes
4 T of white vinegar
1/2 t salt
1/4 t pepper
1 (10 oz.) pkg. frozen spinach
1 (14 oz.) can diced tomatoes, drained well

How to Make It:

Allow the oven to preheat to 450 degrees.
Lightly spray a cast iron Dutch oven with a non stick cooking spray.
Place the onions and garlic into the bottom of the pan and season with the ginger.
Layer the sweet potatoes into the pan.
Spread the shrimp over the top of the sweet potatoes.
Place the bananas over the shrimp.
Stick the bell pepper strips between the bananas.
Pour the water into a measuring cup then add the sugar, pepper flakes and vinegar to the cup.
Whisk the mixture until blended together well.
Pour half of the seasoned mixture over the top of the ingredients in the pan.
Place the spinach into the pan evenly over the bananas and peppers.
Top the spinach with the tomatoes.
Pour the remaining seasoned water over the top.
Cover and bake 25 minutes or until the vegetables are fork tender and the shrimp are cooked through.

Makes 4 servings

Sweet potatoes differ in size so be sure to use only enough to make a single layer in the pan. Be sure to cut away any brown spots on the bananas before slicing them. The bananas are what give this dish is tropical taste. Pineapple rings may be substituted for the bananas. You may also add a chopped Serrano pepper to the onions and garlic if you like a little spice.

Preparation Time: approximately 15 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per serving)
Calories 281; Fat 2g; Carbohydrates 57g; Cholesterol 43 mg; Sodium 317 mg; Protein 11g; Fiber 8g

Filed Under: Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , , , ,

All in One Turkey Supper

January 12, 2010 By The Recipe Mom Leave a Comment
turkey

turkeyWhat You Need:

1 lb. boneless turkey breast
1/4 t of salt
2/3 C of frozen cranberries
2/3 C of orange marmalade
1 t of lemon juice
1/8 t of pepper
1/2 C of walnuts
1/2 C of turkey broth
2 C of pearl onions
1 large sweet potato cut in 1/4 inch slices
3 C of frozen cut green beans
1 t of dried sage

How to Make It:

Spray the inside and the lid of a cast iron Dutch oven with a non stick cooking spray.
Allow the oven to preheat to 450 degrees.
Lay the turkey into the bottom of the prepared pan.
Sprinkle the salt evenly over the top of the turkey.
Put the cranberries into the blender or food processor.
Blend until the cranberries are broken into small chunks.
Place the marmalade, lemon juice and the pepper in with the cranberries.
Pulse a couple of times to mix the ingredients together well.
Put the walnuts and broth in and blend until the walnuts are chopped into bite size pieces.
Pour half of the cranberry mixture over the top of the turkey.
Spread the onions over the top of the turkey.
Place the sweet potato slices evenly over the onions.
Add the remaining cranberry mixture.
Scatter the green beans over the potato slices and sprinkle the sage evenly over the top.
Place the lid on the pan and bake for 35 minutes or until the turkey is cooked through.
Remove the turkey to a platter and cool slightly before slicing.
Serve the sauce over the top of the turkey slices.

Makes 4 servings

This is a great way of including a special meal into our everyday life without spending hours in the kitchen. The cranberries may be dried, fresh or frozen. The turkey and green beans may also be frozen. There is no need to thaw frozen ingredients as it will not change the amount of cooking time but will save you valuable kitchen time. If you’re in a pinch use orange juice with pulp instead of the marmalade.

Preparation Time: approximately 10 minutes
Baking Time: approximately 35 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 494; Fat 15g; Carbohydrates 52g; Cholesterol 79 mg; Sodium 275 mg; Protein 40g;
Fiber 7g

Filed Under: Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Poultry, Recipe Cards Tagged With: , , , , , , , , ,

Yam and Turkey Stew

October 19, 2009 By The Recipe Mom Leave a Comment
roasted-turkey

roasted-turkeyWhat You Need:

1 lb. turkey breast, cubed
1 onion, chopped
2 C of chicken broth
1 1/2 C dry white wine
1 bay leaf
1/2 t of basil
1/2 t of garlic powder
2 sweet potatoes, peeled and sliced
2 white potatoes, peeled and cut into cubes
1 C of celery, sliced
1/2 C of water
2 T of arrowroot
1/2 t of salt

How to Make It:

Spray the cooker with a cooking spray.
Place the turkey into the cooker and sprinkle with the onions.
On medium heat brown the turkey and onions for 8 minutes.
Pour the broth and wine into the cooker and stir to blend.
Add the bay leaf, basil and the garlic powder.
On medium heat bring the cooker to high pressure and cook 6 minutes.
Release the pressure quickly under running cold water.
Add in the sweet potatoes, white potatoes and celery.
The cooker is brought back to high pressure and the mixture cooked for 3 minutes.
Release the pressure quickly again under running cold water.
Remove the bay leaf from the pressure cooker and discard.
Stir the arrowroot into the 1/2 C of water until dissolved.
Add the arrowroot water mixture to the ingredients and stir until blended in well.
Return the cooker to medium heat and stirring constantly cook until thickened.
Sprinkle in the salt and stir to blend.

This taste like it has been simmering all day but it’s quick and simple. Use leftover turkey and potatoes to save time and money.

Makes 4 servings

Filed Under: Dinner Ideas, Lunch Ideas, One Dish Meals, Poultry, Recipe Cards Tagged With: , , , , , , , , ,