Garlic Herb Roasted Shrimp (from joyful healthy eats)

 2 lbs shrimp

3-4 minced garlic cloves

2 tbsp olive oil

1/2 tsp red pepper flakes

1 tsp dried basil

salt and pepper

toss together. Bake at 400 8-10 min

cocktail sauce

1/2 cup ketchup and 2 heaping Tbsp horseradish

Zucchini Bread

 3 eggs, beaten 

1 cup oil

2 cups sugar

2 cups grated zucchini with skins

2 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 cup nuts (optional)

Preheat oven to 325. Mix together eggs, oil, sugar, vanilla, and zucchini. Sift together dry ingredients. Add dry to wet ingredients. Add nuts if using. Pour into 2 greased loaf pans. Bake at 325 for one hour. 

Pesto Shrimp Pasta for 2

 6-8 oz raw shrimp, peeled and deveined

4 oz pasta

Olive oil

2 cloves garlic, minced

4 oz grape tomatoes, halved

1 zucchini (optional), cut into slices lengthwise and then into short strips, like matchsticks but a little wider

1/4 cup pesto

 Grated parmesan for garnish

Cook pasta in salted water. Save 1/2 cup pasta water. While pasta cooks, saute zucchini if using, place in bowl.

Saute shrimp in 1 tsp olive oil and place in bowl.

Add 1 tsp olive oil, tomatoes and garlic to pan and saute till tomatoes start to break down 

 Add pasta and pesto to pan and stir. Add pasta water a little at a time so pesto coats everything. 

Return shrimp and zucchini to pan and stir to combine. Serve topped with a little parmesan. 

Maria's stuffed cabbages

 Saute 3 chopped onions in a stick of butter and salt till golden yellow

Cook one cup rice, set aside to cool

Put one pound ground meat (I used 1 1/2 pounds beef and pork) in a bowl with 1 tsp salt, onions and rice

Boil whole cabbage for about 10 minutes, let cool and then removed leaves. Cut off the thick part of the stem to make rolling easier. Put about 1/3 cup filling in each leaf and roll up. Place in pot seam side down

line bottom of pot with pieces to small to use

Place in pot with a can of tomato paste and about 5 cups cabbage water and 1/2 tsp vinegar. 

Alternatively, tomato juice with 2 TBSP tomato paste and 1/2 tsp vinegar

if hamburger was lean, dot with butter

use leftover leaves to cover the cabbage (not necessary in the crock pot). 

Bake at 350 for 90 minutes. 

Or Cook in Crockpot on low 8-9 hours

Baja shrimp bowl for two (from Home Chef)

• 1 Jalapeño Pepper
• ¾ cup Jasmine Rice
• 1 Lime
• 3 oz. Corn Kernels
• 1 Roma Tomato
• 8 oz. Shrimp
• 3 fl. oz. Sweet Chili Sauce
• ½ oz. Baby Arugula
• ½ oz. Tortilla Strips

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Bring a small pot with rice, 1½ cup water, and a pinch of salt to a boil over high heat. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and stir in 1 tsp. lime zest (zest is made in a later step). Set aside. 
Zest lime and halve. Quarter one half and juice remaining half. Core tomato and cut into ¼" dice. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Pat shrimp dry.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Transfer corn to a mixing bowl. Add tomato, ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and stir to combine. Set aside. Wipe pan clean and reserve.
Return pan used to char corn to medium-high heat and add 1 tsp. olive oil. Add shrimp and 1 Tbsp. jalapeño(reserve remaining for garnish) to hot pan. Cook undisturbed until lightly browned, 2-3 minutes. If you received 16 oz. shrimp, use a large non-stick pan. Add sweet chili sauce and bring to a simmer. Once simmering, stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner.
In another mixing bowl, combine arugula with 1 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt. To plate, top rice with salsa and shrimp. Garnish with tortilla strips, remaining jalapeño (to taste), and dressed arugula. Squeeze lime wedges over dish to taste