Cajun Shrimp and Gouda Grits

Recipe from: Kendall at Keeping up with the Joneses

Ingredients:

3 cups reduced sodium chicken broth
1/2 heavy whipping cream
1 cup quick-cooking grits
4 oz smoked Gouda cheese
Ground white pepper (optional)
1 tsp vegetable oil
1 medium green bell pepper
3 garlic cloves, pressed
1 Tbsp Cajun seasoning
1 can (14.5 oz) diced tomatoes with green pepper, celery and onion
1 can (15 oz) tomato puree
1 1/4 lb large cooked shrimp, peeled and deveined, remove the tails
1/2 cup snipped fresh parsley

Directions:

1) Grits
Place broth and whipping cream in large, micro-safe dish and microwave, covered on high 3-5 minutes or until hot. Add grits, cover, and microwave on high 4-5 minutes or until thickened. Grate cheese into the grits and stir until cheese is melted. Add some ground white pepper, if you like. Set aside and cover to keep warm.

2) Shrimp
Heat oil in large skillet over medium heat 1-3 minutes. Chop the green bell pepper. Add to the pan with the pressed garlic and Cajun seasoning. Cook 2-3 minutes or until bell pepper is tender. Add canned tomatoes, puree and shrimp, cook 1-2 minutes or until heated through. I tasted it and added some extra Tony C's seasoning to give it some more flavor.

3) Serve
Put grits on plates and top with shrimp mixture. Garnish with parsley and enjoy!

Mexican Lasagna

Recipe adapted from: La Mia Cucina

Ingredients:
2 cups frozen whole-kernel corn, thawed
5 green onions, sliced thin
2 tablspoons of Worcestershire sauce
2 teaspoons ground cumin
1 tablespoon of chili powder
2 teaspoons dried oregano
1 (14.5-ounce) can diced tomatoes (Rotel)
4 (6-inch) corn tortillas
2 cups Mexican blend or reduced-fat Monterey Jack cheese
1 small can of sliced black olives
Salsa
Cooking spray
Sour Cream (optional)


Directions:
1. Preheat oven to 400°.

2. In a large skillet brown the sirloin with 1 tsp. oil, add the chili powder, cumin and Worcestershire sauce.

3. Spray an 8" x 8" Pyrex baking dish with the cooking spray and layer 4 of the tortillas on the bottom. Sprinkle a handful of cheese on the tortillas and then a layer of beef over the cheese. Next comes the salsa, a few tablespoons will do

4. Then sprinkle olives and green onions, followed by another small handful of cheese. Repeat layer starting with 2 tortillas laid diagonally over cheese. Top this layer with the last 2 tortillas, the remaining cheese and the remaining green onions.


5. Bake for 30 minutes in preheated oven or until the cheese is bubbly. Let set for about 5 minutes so it's easier to cut and serve. Top each serving with a dollop of sour cream and more sliced onions, if you so desire.