Acorn Squash and Pear Soup

From Taste of Home



Ingredients:
2 medium acorn squash, peeled and cut into 3/4-inch cubes
4 medium firm pears, peeled and coarsely chopped
3 celery ribs, thinly sliced
1 large onion, finely chopped
2 tablespoons butter, melted
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon dried sage leaves
1/2 teaspoon pepper
1 carton (48 ounces) chicken broth

Directions:
In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally.

Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally.

Comments:
I halved this one as well because we're just two people here. We can only eat so much. Anyway, the worst part of this recipe is the squash. Holy hell, those are a pain in the ass to peel and chop up! Once that hurdle is cleared it's easy sailing. The house smelled heavenly as the mixture roasted. I took it out a little shy of the 1 1/4 time as it was beginning to get kind of crispy on the edges. It's got a sweet overtone from the pears but overall it's really good. I did add a few good grinds of black pepper to my bowl and I cooked up some crusty rolls for dipping.

Brunch Strata

From Taste of Home


(not the best photo, I know...)

Ingredients:
1/3 cup canola oil
1/2 pound sliced fresh mushrooms
3 small zucchini, chopped
2 medium onions, chopped (about 1-1/2 cups)
1 medium green pepper, chopped
2 cups cubed fully cooked ham
2 garlic cloves, minced
2 packages (8 ounces each) cream cheese, softened
1/2 cup half-and-half cream
12 eggs, lightly beaten
4 cups cubed day-old bread
3 cups (12 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Directions:
In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.

In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.

Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Comments:
I halved this recipe because, good gracious, I don't need that many leftovers! Once again, a good deal of prep work, but yielding a satisfactory result. I do think it needs... something. I'm not altogether sure what that might be. Adam voted for more meat. I'm thinking it just needs a flavor boost with some herbs or something.

Chicken Breasts with Cranberry Quinoa

From Taste of Home



Ingredients:
2 cups chicken broth
1 cup quinoa, rinsed
1 fresh thyme sprig
1 tablespoon olive oil
8 green onions, chopped
1 celery rib, chopped
2/3 cup dried cranberries
2/3 cup chopped dried apricots
3 tablespoons lemon juice
2-1/2 teaspoons grated lemon peel
1/2 teaspoon salt

CHICKEN:
3/4 cup dry sherry
1/4 cup water
3 tablespoons red wine vinegar
1 tablespoon brown sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1 large tart apple, peeled and chopped
1/2 cup dried cranberries
1/3 cup chopped walnuts
1/2 cup apricot preserves
2 tablespoons butter
6 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil

Directions:
In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Discard thyme.

In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon peel and salt.

In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted.

Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13-in. x 9-in. baking dish; pour apple mixture over top.

Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving.

Comments:
A little labor intensive, but so worth it. I skipped the "stuffing" part and just cooked the quinoa mixture underneath the chicken. Such a great mix of flavors and textures. I'd definitely make this one again.

Adam Cooks: Rosemary Dinner Rolls

From Taste of Home



Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups bread flour
2 tablespoons granulated sugar
1 tablespoon minced fresh rosemary, divided
3/4 teaspoon salt
2/3 cup warm 2% milk (110° to 115°)
1 egg
1/4 to 1/3 cup canola oil

EGG WASH:
1 egg yolk
2 tablespoons 2% milk

Directions:
In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended.

While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft).

Transfer dough to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at one end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal.

Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks; serve warm.

Comments:
This is our contribution to the Paalman Thanksgiving being held this afternoon. His mom told us to bring two dozen rolls and Adam kind of ran with it. We tried one last night when they came out of the oven. Pretty tasty!

Gyro Meatloaf

From Taste of Home



Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup dry bread crumbs
1 small onion, finely chopped
2 eggs, lightly beaten
1/4 cup grated Romano cheese
2 teaspoons dried oregano
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
2 pounds ground lamb or ground beef
1 cup refrigerated tzatziki sauce

Directions:
In a large bowl, combine the first eight ingredients. Crumble lamb over mixture and mix well. Shape into a loaf and place in a greased 11-in. x 7-in. baking dish.

Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 15 minutes before slicing. Serve with tzatziki sauce.

Comments:
This was really good. I used beef and skipped the tzatziki, but the meatloaf had really good flavors. I'm a sucker for spinach hidden inside of something else and the oregano just makes the whole house smell wonderful.

Adam Cooks: Chocolate-Mint Hearts

From Taste of Home



Ingredients:
1 package (10 ounces) mint chocolate chips, divided
1/4 cup butter, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup shortening
Colored sprinkles, optional

Directions:
In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir. Cool slightly. In a small bowl, cream butter and sugar. Beat in the egg, vanilla and melted chocolate. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture.

Cover and refrigerate for 1-2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 7-10 minutes or until set. Remove to wire racks to cool completely.

In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Sprinkle chocolate with sprinkles if desired. Place on waxed paper; refrigerate until set.

Comments:
In honor of Valentine's Day, Adam made these cookies. I think the chocolate dip tastes like a Thin Mint Girl Scout cookie. Overall, pretty good. Can never get enough chocolate!

Shredded Barbecue Chicken with Grits

From Taste of Home



Ingredients:
1 pound boneless skinless chicken breasts
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
1 tablespoon ground ancho chili pepper
1/2 teaspoon ground cinnamon
2-1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup shredded pepper Jack cheese
1 medium tomato, seeded and chopped
6 tablespoons reduced-fat sour cream
2 green onions, chopped
2 tablespoons minced fresh cilantro

Directions:
Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.

In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 170°. Shred meat with two forks and return to the skillet.

Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cheese until melted.

Divide grits among six serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

Comments:
Adapted this one a little for what I had around. Left out the cinnamon and pumpkin, used cheddar instead of pepperjack, omitted the tomato and cilantro. Overall not too bad. Adam thought it would make a good sandwich.

Mexican Manicotti

From Taste of Home



Ingredients:
1-1/2 pounds bulk pork sausage
1/2 cup chopped onion
1 can (16 ounces) refried beans
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 package (8 ounces) manicotti, cooked and drained
1 can (15 ounces) tomato sauce
1 can (4 ounces) chopped green chilies, optional
2 cups (8 ounces) shredded cheddar cheese

Directions:
In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Stir in the beans, chili powder and cumin. Stuff into manicotti shells.

Place in a greased 13-in. x 9-in. baking dish. Combine tomato sauce and chilies if desired; pour over manicotti. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.

Comments:
I left out the optional chiles, but otherwise pretty much stuck to the plan. I chose this recipe to use up some refried beans and it worked like a charm. Pretty tasty and relatively easy to assemble. Although I notice every time I make manicotti I think to myself "man, I really hate making manicotti." Such a pain in the butt, stuffing all those shells. *sigh*

Portobello Mushroom Pizza Cups

From Taste of Home



Ingredients:
4 large portobello mushrooms (3 inches)
4 teaspoons olive oil
1 cup marinara or spaghetti sauce
12 slices pepperoni, finely chopped
1/4 cup chopped green pepper
1-1/2 teaspoons Italian seasoning, divided
1 cup shredded Italian cheese blend

Directions:
Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 5 minutes.

Meanwhile, in a small bowl, combine the pizza sauce, pepperoni, green pepper and 1-1/4 teaspoons Italian seasoning; spoon onto mushrooms. Sprinkle with cheese and remaining Italian seasoning. Bake for 8-12 minutes or until mushrooms are tender and cheese is bubbly.

Comments:
I left out the pepperoni and green peppers so it probably deserved the "this is boring" verdict given by Adam. I'm not a mushroom fan, but I've decided I should try and branch out a little. (But I do draw the line with fish. I just can't do salmon. Sorry.) These were ok - got really liquidy when they cooled a little. Good concept, I think the problem was with the execution.

Adam Cooks: Cheeseburger Quiche

From Taste of Home



Ingredients:
1/2 pound ground beef
1/3 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
1/8 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 unbaked pie shell (9 inches)

Directions:
In a skillet, brown ground beef and onion; drain and set aside. In a bowl, combine mayonnaise, milk, oregano, salt and pepper; beat in eggs. Stir in beef mixture and 1 cup cheese. Pour into pie shell.

Bake at 350° for 35-40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Allow to stand 5 minutes before cutting. Yield: 6 servings.

Comments:
Given my history with ugly, unphotogenic (but tasty!) quiches, Adam decided to take a crack at it (get it? Crack. Bcause there are eggs. Ha. Ok sorry, back to the topic at hand) and see how his success would compare to mine. He used the second half of the totally awesome pie crust he made last week for the flat apple pie. It did take signficantly longer than the recipe says, but eventually it set up pretty well. It was pretty tasty, but seemed to be missing... something. Maybe bacon? Maybe pickles? We couldn't quite put our finger on it. Still, good stuff, and much prettier in a picture than any quiche I've made. :-)

Polish Sausage and Veggies

From Taste of Home



Ingredients:
4 cups cubed peeled potatoes (about 2-1/2 pounds)
1 pound smoked Polish sausage or smoked kielbasa, cut into 1/4-inch slices
1/2 cup chopped onion
1/2 cup julienned sweet yellow pepper
1/2 cup julienned sweet red pepper
1-1/2 teaspoons Cajun seasoning
1 tablespoon canola oil
1 tablespoon butter

Directions:
In a large skillet over medium heat, cook the potatoes, sausage, onion, peppers and Cajun seasoning in oil and butter for 15-20 minutes or until potatoes are tender, stirring occasionally.

Comments:
This was really good (and easy!) I added some leftover broccoli for additional vegetable action. We also had no Cajun seasoning so I used some of the 33rd & Galena spice from Penzey's Kind Heart Gift Set. Honestly couldn't even taste it so I added a bunch of pepper to my serving. I heart pepper!

Sloppy Jose Supper

From Taste of Home



Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 pound lean ground beef (90% lean)
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
1 celery rib, chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1-1/4 cups salsa
2 tablespoons chili sauce
2/3 cup shredded Mexican cheese blend
sour cream

Directions:
Prepare and bake corn bread according to package directions.

Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.

Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread into nine squares; save four pieces for another use. Top each square of remaining corn bread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.

Comments:
This was good, but it made us both sick. Not sure if it was bad meat, bad something, but I just threw out the leftovers because neither of us wanted to risk it.

Bean 'N' Beef Crescent Pie

From Taste of Home



Ingredients:
1-1/4 pounds ground beef
1 envelope taco seasoning
1/3 cup salsa
1 tube (8 ounces) refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese

Directions:
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking dish; seal perforations. Spread cream cheese over the dough.

Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Comments:
This was just ok. The crescent roll dough up the sides of the pan gets too well done and the filling is nothing spectacular. Probably wouldn't try this again.

Tacoritos

From Taste of Home



Ingredients:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup water
1 tablespoon chili powder
1/4 teaspoon garlic salt
1/4 pound ground beef
1/4 pound bulk pork sausage
1 tablespoon chopped onion
1/4 cup refried beans
2 flour tortillas (8 inches), warmed
3/4 cup shredded Monterey Jack cheese

Directions:
In a saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

In a skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.

Spread 1/4 cup sauce in a greased 8-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, at 350° for 10-15 minutes or until bubbly and cheese is melted.

Comments:
I'm not sure these are so much tacoritos as they are tachiladas. It's quite obviously an enchilada sauce we're making here and if you forget to fold the bottom... enchiladas. So there you go. Mexican food according to Martha.

Anyway, pretty simple assembly and quick baking time. Adam really liked these and I didn't mind them.

Mango Chicken with Plum Sauce

From Taste of Home



Ingredients:
1 tablespoon sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 cup chicken broth
1/4 cup teriyaki sauce
1/2 pound fresh snow peas, trimmed
2 large carrots, sliced diagonally
2 medium zucchini, sliced
1/2 cup chopped red onion
1/2 medium sweet red pepper, sliced
1 can (4 ounces) sliced water chestnuts, drained
2 tablespoons canola oil
1 pound finely chopped cooked chicken breast (about 3 cups)
2 medium mangoes, peeled and mashed
1/2 cup plum sauce
2 cups hot cooked brown rice
1/4 cup slivered almonds, toasted

Directions:
In a small saucepan, combine the sugar, cornstarch and salt; stir in broth and teriyaki sauce until smooth. Cook and stir until thickened. Set aside.

In a large skillet or wok, stir-fry the snow peas, carrots, zucchini, onion, pepper and water chestnuts in oil until crisp-tender. Add the chicken, mangoes and broth mixture; heat through. Stir in plum sauce. Serve with rice. Sprinkle with almonds.

Comments:
This dish perfectly represents the difference between my food preferences and Adam's. I'd eat this every day. Seriously. Adam? He said it was ok and he'd like to have it again...in a year.

Anyway, left out the water chestnuts because they're on Adam's "hell no" food list. Also didn't add the almonds because... ok, because I forgot. Stir-fries require mad multi-tasking skillz and I failed on that one. Oh well. It was fine without them. I used my rice cooker for the first time in ages. I love it! I wish I didn't have to make 4 cups of rice to use it... but when I do it's the best rice ever. Do they make smaller rice cookers? I should google that later...

Broccoli Cheese Bake

From Taste of Home



Ingredients:
1-3/4 cups fresh broccoli florets
1 tablespoon cornstarch
1/8 teaspoon salt
Dash pepper
2/3 cup fat-free milk
1 medium onion, chopped
1/2 cup shredded cheddar cheese
2 tablespoons grated Parmesan cheese

Directions:
Place 1 in. of water and broccoli in a small saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.

Meanwhile, in a small saucepan, combine the cornstarch, salt, pepper and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in onion and cheddar cheese until cheese is melted. Drain broccoli; stir into cheese sauce.

Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 350° for 25-30 minutes or until vegetables are tender.

Comments:
I swear I made this before but I can't find it here on my blog. Anyway, I tend to cook the heck out of broccoli but I think I did ok with this stuff. Not spectacular, but ok. I think I'd stick with plain broccoli next time though.

Papas Rellenas

From Taste of Home



Ingredients:
2-1/2 pounds potatoes (about 8 medium), peeled and cut into wedges
1 pound lean ground beef (90% lean)
1 small green pepper, finely chopped
1 small onion, finely chopped
1/2 cup tomato sauce
1/2 cup sliced green olives with pimientos
1/2 cup raisins
1-1/4 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
1/2 teaspoon paprika
1 teaspoon garlic powder
2 eggs, beaten
1 cup seasoned bread crumbs
Oil for deep-fat frying

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through.

Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat.

Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.

Comments:
I followed the Editor's Note and baked these for 20 minutes at 450 instead of deep frying them. This definitely results in a dryer end product, which was really Adam's only complaint. They were ok reheated the next day with some ketchup too.

Chocolate Croissant Pudding

From Taste of Home



Ingredients:
6 day-old croissants, split
2/3 cup semisweet chocolate chips
8 eggs
5 cups 2% milk
1 cup sugar
1-1/2 teaspoons vanilla extract

Directions:
Place croissant bottoms in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and replace croissant tops.

In a large bowl, combine the eggs, milk, sugar and vanilla; pour over croissants. Let stand for 10 minutes or until croissants are softened.

Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Comments:
This was really good - very rich though. It's better with some whipped cream or vanilla ice cream to cut the sweetness of the pudding itself.

Spicy Shrimp Wraps

From Taste of Home



Ingredients:
1 cup salsa
1 medium ripe mango, peeled, pitted and diced
1 tablespoon ketchup
1 envelope reduced-sodium taco seasoning
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
6 flour tortillas (10 inches), warmed
1-1/2 cups coleslaw mix
6 tablespoons reduced-fat sour cream

Directions:
In a small bowl, combine the salsa, mango and ketchup; set aside. In a large resealable plastic bag, combine taco seasoning and oil; add shrimp. Seal bag and shake to coat.

In a nonstick skillet or wok, cook shrimp over medium-high heat for 2-3 minutes or until shrimp turn pink. Top tortillas with coleslaw mix, salsa mixture and shrimp. Fold bottom third of tortilla up over filling; fold sides over. Serve with sour cream.

Comments:
Adam liked the shrimp but didn't think much of the salsa/mango mixture. Prep was pretty easy, although putting taco seasoning on the shrimp made it kind of hard to tell when it was done using color alone. I managed. :)

Crab Macaroni Casserole

From Taste of Home



Ingredients:
2 cups uncooked whole wheat elbow macaroni
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 cups fat-free milk
2 cans (6 ounces each) lump crabmeat, drained
1 cup (8 ounces) reduced-fat sour cream
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon ground mustard
1 cup (4 ounces) shredded fat-free cheddar cheese, divided

Directions:
Cook macaroni according to package directions.

Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet.

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Comments:
This was pretty easy to make and while I admit it did smell kind of good, I didn't have any because of the crab. We'll see how it treats Adam's digestive system. The butter/flour/milk-based sauces seem to do a number on him sometimes...