Shrimp and Feta Linguine

Ingredients:
6 ounces uncooked linguine
1 pound uncooked medium shrimp, peeled and deveined
½ cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
3 cups sliced plum tomatoes
½ cup reduced-sodium chicken broth
1 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ cup crumbled feta cheese
2 tablespoons minced fresh parsley

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the shrimp, onion and garlic in oil for 3 -5 minutes or until shrimp turn pink.

Add the tomatoes, broth, tomato paste, oregano, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain linguine; top with shrimp mixture. Sprinkle with feta cheese and parsley.

Green Chile Rice

First things First. Some background information: I got this recipe from my sister's good friend, Robin. I make it all the time now. It's a great side dish to any mexican style dinner. For leftovers, I'll always roll it up in a tortilla and add whatever else I want...and it's delicious! Thanks Robin!

Ingredients:

2 cups instant white rice (uncooked)

1 can green chile enchilada sauce

1 small can chopped green chiles

1 can chicken broth ( I use reduced sodium)

1 cup shredded monterey jack cheese

Directions:

1. Add all ingredients and mix together in 8x8 baking dish.

2. Cook uncovered for 30 minutes on 350 degrees.

3. Now eat and enjoy this yummy side dish!

Oreo Balls

Ingredients:

1 package oreos ( mint or regular)

2 8oz packages of cream cheese

Almond Bark melting chocolate

White melting chocolate

Directions:

1.Crush oreos into fine pieces

2.Add softened cream cheese and mix together

3. Roll mixture into balls and place on cookie sheet-Cool in fridge for about a half hour

4. Melt Almond Bark and dips balls into chocolate-then place on wax paper on cookie sheet and allow them to cool

5. Melt white chocolate and drizzle on top

*Store in fridge--and ENJOY!

Breakfast Burritos

Ingredients:

eggs

mushrooms

onions

potatoes

salt and pepper

shredded cheddar cheese

BBQ sauce (optional)

1. Peel and dice potatoes. Add to boiling water for 5 minutes.

2. Heat skillet on medium with a tsp. of olive oil. Dice mushrooms and onions and add to skillet. Add potatoes.

3. Scramble eggs (however you like them).

4. Season all with salt and pepper.

5. Layer eggs, mushrooms, onions, and potatoes on warm tortilla with shredded cheese on top. Enjoy!

Tip:Finally, I like to add a little bit of "Sweet Baby Ray's" BBQ sauce-ya know, if you're into that!