Ingredients

• 2 cups cooked grits, cooked with shrimp stock, milk or water
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 1/4 cup olive oil
• 2 garlic cloves, crushed with salt
• 2 tablespoons chopped fresh parsley
• Dash of cayenne pepper
• Juice of 1 lemon
• 1/2 pound medium shrimp, peeled

Directions

Preheat the broiler.

Season the hot grits to taste with salt and pepper. Heat the butter, oil and garlic in a broiler-proof frying pan. Stir in the parsley, cayenne pepper and lemon juice. Add the shrimp, tossing to coat. Place the pan in the oven and broil 6 inches from the heat, 3 to 5 minutes, turning halfway through cooking, until the shrimp turn pink.

(Alternately, sauté the shrimp over medium heat for 3 minutes, or until they turn pink.)

Divide the grits between 2 plates, put the shrimp on top of them, spoon on the juices and serve. Makes 2 servings.

Ingredients

• 1/2 cup chopped seeded tomato
• 3/4 cup chopped seeded peeled cucumber
• 1 cup chopped fresh broccoli florets
• 3 cups uncooked tricolor spiral pasta
• 1 bottle (8 ounces) ranch salad dressing
• 1/2 cup shredded Parmesan cheese

Directions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cucumber, and tomato. Drizzle with salad dressing; toss to coat. Sprinkle with Parmesan cheese.

Serves: 8

Total Prep Time: 25 minutes

Ingredients

• 1 tablespoon fresh lime juice
• 2 teaspoons olive oil
• 2 tablespoons diced red onion
• 1 (15-ounce) can red kidney beans, rinsed and drained (1 1/2 cups)
• Salt and freshly ground black pepper
• Several iceberg lettuce leaves

Directions

Mix lime juice and olive oil together in a medium bowl. Add the onion and red beans. Add salt and pepper to taste. Toss well. Place lettuce on a serving plate and spoon beans and dressing on top. Makes two servings.

Source: York Daily Record – York, Pa.

Ingredients

• 4 boneless skinless chicken breasts
• 1/4 cup chicken broth
• 1/4 cup zesty italian salad dressing
• 1 tsp italian seasoning blend
• 1 red onion chopped
• 2 cups broccoli florets
• 1/4 cup four cheese blend

Directions

Heat a small amount of oil or italian salad dressing in the bottom of a large skillet and cook chicken breasts with chicken broth covered for about 4 minutes on each side.

Add 1/4 cup of salad dressing, onions, and seasoning. Mix well. Cover and reduce heat to simmer cooking for about 5 minutes.

Add broccooli and continue cooking covered until vegetables are tender about 4 minutes.

Serve saucy chicken and vegetables over rice. Sprinkle on cheese while hot.

Ingredients

• 2 cups deli veggie salad or coleslaw
• 1 tomato, seeded and chopped
• 2 cups shredded Monterey Jack cheese with jalapenos (or without for more delicate tastebuds)
• 8 (10 inch) flour tortillas (try the flavored kind)

Directions

Heat oven to 350 degrees. Combine cheese, veggie salad and tomato. Divide among the flour tortillas. Roll up tortillas, folding in ends. Place seam side down on ungreased cookie sheet and cover with foil.
Bake for 8-10 minutes until cheese is melted. Serve with salsa or ranch dressing for dipping, if desired. 8 sandwiches