Lemon Spinach and Shrimp Florentine with Baked Cheesy Cherry Tomatoes

These two recipes compliment one another so well that they can share a post.  I used Dreamfield's Pasta and highly recommend it if you have never tried their line of products.  Dreamfield's only has 5 digestible carbs per serving.  It is a great option for those on low carb diets or diabetics and tastes terrific.  Any pasta can be substituted in this recipe though.

Lemon Spinach and Shrimp Florentine

Ingredients:
8 ounces of angel hair pasta
2 tbsp. butter
1 lb. shrimp, peeled and deveined
1 tbsp. garlic, minced
1 tsp. crushed red pepper
1 tbsp. lemon juice
½ tsp. salt
½ tsp. pepper
1 package spinach

Directions:
1.)  Cook the pasta according to the package instructions. Drain well, set, aside, and keep warm.

2.)  In a large skillet, melt the butter. Then add the shrimp, garlic, and crushed red pepper. Cook for about 5 minutes or until the shrimp are cooked through. Add the cooked pasta, lemon juice, salt, pepper, and spinach. Cook until the spinach begins to wilt. Stir well to combine all the ingredients and serve immediately. This recipe serves 4 people.

Baked Cheesy Cherry Tomatoes with Herbs

Ingredients:
1 container cherry tomatoes, halved
1 tbsp. olive oil
Salt and pepper
½ cup Parmesan cheese, shredded
1 tsp. thyme
1 tsp. oregano
1 tsp. basil

Directions:
1.)  Chop the tomatoes into halves and arrange them on a baking sheet. Drizzle with the olive oil and salt and pepper the tomatoes to your liking.

2.)  Sprinkle the Parmesan cheese on top then with the thyme, oregano, and basil.

3.)  Bake in a 350 degree oven for about 10 minutes.

Butternut Squash Gratin with Bacon and Onion

Before this fall and winter, I had never cooked with butternut squash.  I was really missing out on a treat.  I experimented with several recipes at first, but once I got a good feel for the sweet and earthy flavor, this recipe was born.  Comfort food for sure.

Butternut Squash Gratin with Bacon and Onion

Ingredients:
1 butternut squash, seeded, and sliced into 1/4 inch pieces
1 onion, finely chopped
1 can cream of chicken soup
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup sharp cheddar cheese, shredded
6 slices bacon, cut into small pieces

Directions:

1.)  After slicing the squash, let in boil in some water for about 10 minutes then drain the water off.

2.)  In the meantime, simmer the bacon and onions together until the bacon gets crisp, then drain off the grease. Turn the heat down on the bacon and mix in the cream of chicken soup and 3/4 cup of the cheese. Stir together and allow it to heat up for about 2 minutes.

3.)  In a pie plate, arrange half of the squash. Then top with half of the bacon mixture and layer once more. Top with the remaining cheese and bake in a 350 degree oven for 25 minutes.

Southwestern Vegetarian Chayote Bake

Before tonight, I had never cooked with Chayote squash before.  However, you will always find me trying to cook with new ingredients, so after getting a great deal on several chayote squash and learning how easy it is to cook them, I know that I will be using them more frequently in the future.  Chayote squash are green and look very similar to pears.  I can't believe that I had been overlooking them in the store for years.  This recipe contains no meat, but is still the perfect all-in-one meal for a chilly night.

You will need:
3 chayote squash
1 onion, chopped
1 jalapeno, seeded and chopped
1 red bell pepper
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon paprika
3 teaspoons cajun seasoning (I used Slap Ya Mama)
1 can diced tomatoes and chiles
1 can pinto beans
1 box of Jiffy corn bread mix
1/2 cup shredded cheddar cheese (if desired)

Start by putting the chayotes in a pot of water and bringing them to a boil.  You'll know they are done when they are tender enough for a knife to go through them.

While the chayotes boil, saute the onions, garlic, and jalapeno in a pan over medium high heat.  Turn the heat down and add the bell pepper, tomatoes and chiles, and pinto beans, along with the chili powder, paprika, and cajun seasoning.

Cut the chayotes in half lengthwise and remove the small seed from the enter.  They will be very easy to cut into small pieces.  Add the pieces of chayote to the pan.

Colorful vegetables ready to put into the baking dish.

In a separate bowl, mix the cornbread mix with the ingredients requested on the box.  You can also add a 1/2 cup of shredded cheese to the corn bread mixture if desired.

Pour the vegetables into a large casserole dish and spread the corn bread mixture over the top.

Vegetables topped with corn bread mixture and baked until golden brown.

Bake in a 375 degree oven for about 30 minutes, or until the top is golden brown.

Finished product.  Spicy, yet sweet.