Shrimp n Chicken Enchiladas

5-6 Chicken Tenders, Cooked and Shredded
1 Medium Onion Chopped
2 Tablespoons of Olive Oil
1 Pound of Medium Shrimp, Cooked, Deveined, Tails Removed
2 4 Ounce Cans of Chopped Green Chilies
1/4 teaspoon Cayenne Pepper, Paprika, Salt, Pepper, Garlic Salt
1 teaspoon Taco Seasoning
1 8 Ounce Cream Cheese
10 Large Flour Tortillas
1 1/4 Cup Salsa
1/4 Cup Taco Sauce
1 Cup Cheddar Cheese or Mexican Cheese

Preheat oven to 350 degrees.
Heat a large skillet, add oil, then saute onion for about 2 minutes, then add green chilies, shrimp, chicken, 1/4 cup salsa, all the seasonings and mix together. Cut cream cheese into pieces and add to skillet, and add 1/4 cup of cheddar/mexican cheese, then mix until everything is combined together.
Roll the filling in the tortillas, and put them all into a 13x9 inch dish.
Combine 1 cup salsa with 1/4 cup taco sauce, then pour on top of enchiladas. Sprinkle rest of cheese on top and back 15-20 minutes.



By: Melissa and Stephanie

Cajun Red Beans and Rice

1 (16 ounce)package pre-soaked, drained Small Red Beans
1 pd Cajun Sausage (I use regular Smoked Sausage from Hillshire Farm)
1 cup diced onions
1 diced Garlic
2 quarts Water
1 (8 ounce) can tomato sauce
1/4 cup dried parsley flakes
1 Beef Bouillon Cube
1 1/2 tablespoon Cajun Seasoning (to taste)
1 tablespoon cayenne pepper (to taste)
Salt, Pepper, Garlic Salt (to taste)

(You can add Large Shrimp, optional)

Beans:
Quick Soak - Place 1 pound beans (about 2 cups) in large saucepan with 6-8 cups water. Add seasonings (I don't measure): Salt, Pepper, Garlic Salt, Garlic Powder, Cajun Seasoning, 1 Beef Bouillon Cube. Bring to rapid boil on medium-high heat; boil 2 more minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans (discard soak water).

Cut sausage into 1/4 inch thick slices, and brown in a large pot (the pot needs to be able to hold 2 qts of water plus ingredients). Add diced onion and garlic to sausage and cook about 5 minutes. Add beans, water, tomato sauce, and seasonings. Bring to a boil on medium-high heat. Cover, reduce heat low-medium heat and simmer 2-2 1/2 hours, stirring occasionally, or until beans are tender. (If using Shrimp add the last 30 minutes of cooking). Thirty minutes before serving, prepare rice, and serve beans over rice. (Makes about 16 cups)

Note: Season this dish to your liking, and I have also added things to this dish in the past if I have them on hand; example green bell pepper, diced tomatoes, or something that might taste good in a cajun dish, experiment and enjoy!


Main recipe idea from Publix Small Red Beans Package.

Cajun Lasagna

10 uncooked oven ready lasagna noodles
1 can (14.5 oz) diced tomatoes with green chiles, drained
1 can (14.5 oz) diced tomatoes, slightly drained
1 tsp. cajun seasoning
salt and pepper to taste
1 bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
1/2 lb smoked sausage kielbasa, cut into 1/4-inch slices, cut in half
1 jar (16 oz) Alfredo pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh parsley, if desired

DIRECTIONS
1. Heat oven to 350°F.
2. Mix tomatoes together, add cajun seasoning, salt and pepper.
3. Spread 1 cup of the tomatoes in ungreased 13x9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top.
3. Cover dish with foil. Bake about 45 minutes or until center is hot and bubbly. Uncover; bake 15 to 20 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

Note: If you like it Spicy try a Spicy Sausage.


Pillsbury.com

Mediterranean Scallops

2 medium yellow squash (rinsed)
2 small zucchini (rinsed)
2 plum tomatoes (rinsed)
1/4 chicken broth
3 tbls extra-virgin olive oil, divided
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
12 oz sea scallops (thawed if need)
1/4 cup Publix Shrimp Scampi Sauce

Preheat broiler. Remove ends from squash and zucchinie; cut both into 1/4 inch thick slices (1 1/2 cups each). Cut tomatoes into 1/4 inch thick slices; place all in medium bowl. Add broth, 2 tbls olive oil, Italian seasoning, 1/4 tsp salt, and 1/8 tsp pepper; toss until blended. Arrange vegetables in an even layer on a baking sheet pan, cover with alumnium.
Combine in second medium bowl, scallops, and remaining 1 tbls olive oil, 1/4 tsp salt, 1/8 tsp pepper until evenly coated. Arrange scallops on top of vegetables. Broil 8-10 minutes, or just until scallops are opaque and firm, ,and beginning to brown on top.
Remove from oven; spread shrimp scampi sauce over top of scallops. Toss to coat vegetables and scallops; serve immediately.

Extras: You can also cook chicken in a skillet and coat with scampi sauce.

By: Aprons Simple Meals