Mother’s Day Recipes

Lemon Shrimp Salad

Prep time 10 min. cook time30 min.

Ingredients:

1-pound medium shrimp (shelled and deveined)

2 hearts of Romaine (cut into 1 inch wide ribbons)

1 cup grape tomatoes (halved)

1 avocado (diced)

½ lemon plus two tablespoons fresh lemon juice

½ teaspoon black peppercorns

2 tablespoons olive oil

2 tablespoons grape seed oil or vegetable oil

Freshly ground black pepper

Salt

1 pinch of sugar

Directions:

Fill medium saucepan with water. Squeeze the lemon half into the water and add lemon rind along with peppercorns and a generous pinch of salt. Bring water to a boil. Add shrimp and simmer until they are curled and just pink, about 3 minutes. Using a slotted spoon transfer shrimp onto a paper towel lined plate. Place shrimp into freezer for about 5 min. or until just chilled. Meanwhile, in a large bowl, whisk the lemon juice with olive oil, grapeseed oil, sugar and a generous pinch of each salt and ground pepper. Add romaine ribbons, grape tomatoes, and diced avocado and chilled shrimp. Toss well and serve immediately.

Thurs. Soft Beef Taco Casserole

Prep time 15 min. cook time 3-4 hours

Ingredients:

1lb lean ground beef

1 small green pepper cubed, optional

1-cup chunky salsa

1/3-cup sour cream

8 (8 inch) flour tortillas

1-½ cups shredded cheddar cheese

1 package Mexican rice

Directions:

Brown ground beef and green pepper over medium heat. Drain and add salsa and stir. Spread each tortilla with a little sour cream. Spoon about 2 tablespoons of meat mixture into each tortilla and wrap to secure mixture. Place the tortilla's seam side down in a sprayed slow cooker. Spoon remaining mixture on top and spread so that all tortillas are covered. Sprinkle with cheese. Cover and cook on low 1 ½ to 2 hours. Serve with Mexican rice prepared according to package.

Thursday Barbequed Turkey Sloppy Joes

Prep time 5 min. cook time: 6-7 hours

Ingredients:

2 lbs. ground turkey

2 medium onions

2 (15 oz.) cans tomato sauce

1 (6oz.) cans tomato paste

½ cup brown sugar

1/3 cup red wine vinegar

2 tbsp. Worcestershire sauce

2 tbsp. liquid smoke hickory flavoring

½ tsp. freshly ground pepper

½ tsp. seasoning salt

8 sourdough rolls, split and toasted

Corn on the cob

Fresh fruit

Directions In large skillet brown turkey and onion over medium heat stirring often until turkey is brown and crumbly, about 6-8 minutes. Drain and place in sprayed slow cooker. Add tomato sauce, tomato paste, brown sugar, vinegar, and Worcestershire sauce, seasoning salt, pepper and 5 teaspoons of liquid smoke. Stir, cover and cook on low 6-7 hours. Stir in the remaining 1-teaspoon of liquid smoke and serve on sour dough rolls with corn on the cob and fresh fruit.