Shrimp and Vegetable Asian Stir-Fry

Obviously I have been really into cooking a lot of Asian dishes lately that are served over white rice. This is one of them! Another yummy and healthy stir-fry recipe that is surprisingly quick and easy to prepare. All you have to do is chop up your favorite vegetables and throw some white rice in the rice cooker (or make on the stove) and it's done! :)

Sauce

4 T. soy sauce

4 T. ketchup

1 tsp. ground ginger

2 cloves garlic, minced

6 drops Sriracha Sauce

pepper to taste

Favorite Vegetables

onion, sliced (white or purple)

red bell pepper, chopped

red cabbage, thinly sliced

broccoli

mushrooms, quartered

zucchini, chopped

celery, chopped

carrots, chopped

1 lb. uncooked shrimp, deveined

4 T. canola oil

2 T. soy sauce

cooked white rice

Prepare the sauce in a bowl, and let the uncooked shrimp marinate for at least 30 minutes. Set aside and chop your favorite vegetables for the stir-fry.

Heat 2 T. canola oil in a skillet. Add favorite vegetables plus 2 T. soy sauce and cook. Remove from stove when finished and put in a separate bowl/on a separate plate. Add 2 T. canola oil into the same pan and cook shrimp plus marinade. When the shrimp is cooked, add the vegetables and stir-fry everything together. Serve over hot rice.

P.S. If you're not a shrimp fan, chicken or pork would be really yummy too in this dish, I was just in a "shrimp mood" the other day :)

Fish Sandwiches

The other day I was really craving the Alaskian halibut sandwich from the cafe inside the Little America Hotel. While I was grocery shopping and buying fish sticks for my kids, I saw the frozen fish fillets and I thought to make my own fish sandwiches for dinner that night :) Yummy!

• Fish fillets {found in the frozen section. Depending on how big your fillets are, you'll need 1-2 per sandwich. As you can see, I had to use 2} Cook fillets according to package directions.
• Cheddar cheese or pepper jack cheese {Little America uses cheddar on their sandwiches; I used the pepper jack on mine but I think it tastes better with the cheddar}
• Avocado
• Sprouts
• Tomato
• Tartar sauce
• Favorite hamburger buns or sandwich rolls

After cooking the fish fillets in the oven {they take around 12 minutes to cook} build your sandwich on your favorite bread with your favorite vegetables, topping it with the tartar sauce. If you're not a fan of the tartar sauce, mustard is really yummy on it too :)

Creamy Clam Dip

1-8 oz. package cream cheese
1/2 c. sour cream
2 6-oz. cans minced clams, reserving 3 T. liquid
3 cloves garlic, finely minced
3 T. onion, finely minced
1/3 c. finely chopped red bell pepper
2 T. parsley
1 t. Worcestershire sauce
1/8 t. red cayenne pepper
dash of salt & pepper


In a bowl stir softened cream cheese and sour cream until smooth. Stir in remaining ingredients. Let sit in the refrigerator for at least 30 minutes. Serve with chips, crackers or pita wedges.

Crab & Mango Lettuce Wraps

Ingredients:

Wraps:

8 ounces cooked lump crabmeat (can also use imitation crab)
1 ripe mango, peeled, pit removed, and diced into bite-size pieces
1/2 cup diced jicama (peel, then dice)
1/3 cup fresh cilantro leaves, finely chopped
3 green onions, white and part of the green, finely chopped
10 leaves Boston lettuce, washed and dried well (other lettuce can be substituted, but Boston lettuce works particularly well)



Orange Sesame Sauce:

2 tablespoons lime juice
1/3 cup orange-flavored yogurt
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons toasted sesame oil
1/8 teaspoon freshly ground pepper


Preparation:

Add crabmeat, mango, jicama, cilantro, and green onions to medium bowl and toss to blend well.
Fill each lettuce leaf with about 1/3 cup (or slightly heaping 1/4 cup) of crabmeat mixture.
In small bowl, whisk together lime juice, orange yogurt, soy sauce, sesame oil, and pepper until smooth.
Drizzle a tablespoon of the citrus sauce over the crab mixture inside each lettuce leaf and serve!


Yield:
5 appetizer servings (about 2 wraps each)

{ My younger sister, Stacie, another blonde domestic goddess. She made these wraps for my Mom's birthday dinner. They were amazing! }

Tuna Noodle Casserole

3 cups uncooked egg noodles
1 can cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1/2 cup mayonaise
2 6-oz. cans chunk light tuna, drained
1 can corn, drained
1 cup frozen peas
2 cups shredded cheese, divided
1 T. lemon juice
salt and pepper

TOPPING:
3/4 cup bread crumbs
2 T. butter, melted

Preparation:
Preheat oven to 350 degrees. Grease a 9 x 13 pan. Cook the noodles according to package directions. Heat the soup, sour cream, mayonnaise and milk in a saucepan over medium heat. Stir. Mix in the tuna, corn, peas, 1 cup of the cheese, lemon juice and season with salt and pepper. Stir until heated through. When the noodles are cooked, drain them and return them to the pot.

Add the tuna mixture and stir well. Pour into the baking dish. Top with remaining cheese and top with bread crumbs. Drizzle butter over bread crumbs. Bake at 350 for 30 minutes. Serve with green salad and corn bread.