SHRIMP SCAMPI BAEK

Ingredients


1 cup butter

2 tablespoons prepared Dijon-style mustard

1 tablespoon fresh lemon juice

1 tablespoon chopped garlic

1 tablespoon chopped fresh parsley

2 pounds medium raw shrimp, shelled, deveined, with tails attached

Directions

1.Preheat oven to 450 degrees F (230 degrees C).

2.In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

3.Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

4.Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

Chiken wraps

Servings: Makes 6 servings.
Total: 20 mins

1/2 of a 28-ounce package frozen cooked, breaded chicken strips (about 24 strips)

1/2 of an 8-ounce tub light cream cheese

1 green onion, thinly sliced

1 tablespoon snipped fresh cilantro

6 7- to 8-inch flour tortillas

1 red sweet pepper, seeded and cut into bite-size strips

1/2 cup shredded reduced-fat or regular Monterey Jack cheese (2 ounces)

Bottled salsa (optional)

1. Bake chicken strips according to package directions. 2. Meanwhile, in a small bowl, stir together the cream cheese, green onion, and cilantro. Spread over tortillas. Top with pepper strips and cheese. Top with hot chicken strips. Roll up tortillas around filling. Cut in half to serve. Secure tortillas shut with toothpicks. Serve with salsa, if desired. Makes 6 servings.

CHICKEN&MUSHROOM SOUP

Ingredients1/2 lb Boneless Chicken Breast
2 c Chicken Stock

1 c Fresh Mushrooms, quartered

4 tb Sesame Oil

2 tb Sherry

2 tb Fresh Parsley, chopped

Directions1.Thinly slice the chicken breast meat

2.Bring the chicken stock to a rolling boil and add the chicken and mushrooms

3.When the soup starts to boil again and all of the ingredients float to the top, remove from the heat

4.Add the sesame oil and sherry and taste for seasoning

5.Add salt and pepper if necessary

6.Serve in individual soup bowls and sprinkle the parsley on top

7.Serves 2.

TURKEY SOUP

Not a large turkey soup recipe, but a tasty one none the less. Use your leftover turkey and turkey broth for the base of this recipe for a wonderful Thanksgiving weekend soup.
Ingredients1/4 c Butter or margarine

1 c Cooked turkey

1 c Diced celery

1 c Creamed style corn

1 ts Salt

1/4 ts Ginger

2 tb Chopped parsley

2 tb Finely chopped onions

2 c Diced raw potatoes

2 c Turkey broth

2 c Half and half cream

1/4 ts Paprika

1/8 ts Pepper

Directions1.In a large soup pot, saute onions in melted butter

2.Add turkey, potatoes, celery and broth

3.Simmer until vegetables are tender-crisp

4.Add corn, cream and seasonsings

5.Heat thoroughly, stirring occasionally